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Ingredients
US|METRIC
8 SERVINGS
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Directions
- At home- Soak the ancho chiles in the hot water until they soften, about 1 hour. You may need to weigh the chiles down with a small plate so they will be fully submerged.
- Transfer the chiles and 1 cup of the soaking liquid to a blender along with the quartered onion, garlic, oregano, 1 teaspoon of salt, 1/2 teaspoon pepper, cumin and cloves and purée until smooth. Transfer the mixture into a bowl.
- Season the pork tenderloins with salt and pepper and then cover them with half of the chile purée, reserving the other half for later. Transfer the coated pork tenderloins to a sealable container and refrigerate until you are ready to pack, at least 1 hour or up to 6 hours.
NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories330Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol85mg28% |
Sodium460mg19% |
Potassium1460mg42% |
Protein33g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate35g12% |
Dietary Fiber11g44% |
Sugars2g |
Vitamin A140% |
Vitamin C25% |
Calcium8% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.