Local chef and cookbook author, Doreen Colondres, has teamed up with the National Pork Board for their "Porknostico" campaign and has come up with some pretty tasty recipes. I actually made Doreen's Flavor Drenched Pork Sopa Seca recipe myself the other day and it was really damn good. So good that I've decided to re-blog it and share it with you guys.
- 1lb of Pork Tenderloin, cut into strips
- 1lb of Short Dry Angel Hair Pasta
- 1 Guajillo Chile Pepper
- 2 Pear Tomatoes
- 1/4 White Onions
- 2 Small Cloves of Garlic
- 2 TBSP of Olive Oil, Divided
- Salt & Pepper, To Taste
- Minced Fresh Cilantro
- Mexican Crema (Optional)
Season the pork strips with salt and pepper and set aside.
Remove stem, veins and seeds of the chile and place it in a bowl with 2-3 cups of warm water. Soak for at least 5-7 minutes.
Add the following to a blender: the tomatoes, onion, garlic, chile, a few cilantro stems, 1 3/4 cup of the water of the chile, and salt to taste and mix until smooth.
In a large pan over high heat, add 1 tablespoon of olive oil and cook pork until the internal temperature is between 145 degrees F. (medium rare) and 160 degrees F. (medium), 3 to 5 minutes.
Remove the excess liquid in the pan while cooking and set aside. Reserve the pork, cover and set aside.
Add the remaining olive oil to the pan, add the pasta and sauté for about 2 minutes until golden brown. Reduce the temperature to medium-low. Add the sauce, the pork juice (if any) and cook covered for about 5-7 minutes, stirring occasionally and serve immediately.
Serves about four people or one hangry girl.