5. Remove and discard bay leaf, cinnamon stick and garlic. Using your hands
(wearing gloves is recommended!), shred pork into bite-size pieces. This can
now be used as a filling for tamales (page 24), tacos, burritos or served over
rice with vegetables. Pair with our Red Chile Sauce (recipe follows) for extra
flavor.
Note:
If using as filling for Tamales, we recommend mixing in 1 cup of red
chile sauce. Follow Tamale instructions and Masa Dough recipe on pages
24–25.
Nutritional information per serving (based on 3-pound pork shoulder):
Calories 361 (70% from fat) • carb. 1g • pro. 26g • fat 27g • sat. fat 9g • chol. 107mg
• sod. 499mg • calc. 28mg • fiber 0g
Red Chile Sauce
Perfect sauce for topping tamales or tacos. Be sure to have your roasted
tomatoes ready before starting the recipe.
Active Time: 20 minutes Total Time: 1 hour 20 minutes
Makes about 2 cups
1
tablespoon olive oil
1
medium onion, peeled and finely chopped
2
garlic cloves, peeled and finely chopped
¼
cup red chile powder (preferably New Mexican style)
½
teaspoon kosher salt, plus more as needed
1
recipe Roasted Tomatoes (page 28)
1
cup chicken broth, low sodium
2
tablespoons honey
1
bay leaf
1. Put oil into a medium sauté pan set over medium-low heat. Once hot, add
the onion and garlic. Sauté until soft, and then add the chile powder and
salt; cook, stirring occasionally, for about 5 minutes to allow flavors to
meld. Add the tomatoes and stir with a wooden spoon to break them down
and fully combine all ingredients.
2. Once cooked down a bit, add the broth, honey and bay leaf. Raise the
temperature to medium high and bring to a boil. Reduce to a simmer and
cook, maintaining the simmer, for 1 hour.
Nutritional information per serving (2 tablespoons):
Calories 27 (37% from fat) • carb. 4g • pro. 1g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 84mg
• calc. 10mg • fiber 1g
Beef Tenderloin Roast with Garlic and Herbs
Marinating overnight intensifies the flavor of this simple roast.
Active Time: 10 minutes Total Time: Overnight, plus 1 hour 10 minutes
Makes 6 servings
1½ to 2 pounds trimmed beef tenderloin roast
4
garlic cloves, peeled
2
sprigs fresh thyme
1
sprig fresh oregano
¼
teaspoon freshly ground black pepper
½
teaspoon kosher salt
1
tablespoon unsalted butter, melted
1. Put the tenderloin into a large resealable plastic storage bag with the garlic,
thyme, oregano and pepper. Toss to coat and marinate in refrigerator
overnight.
2. Take the tenderloin out of the bag, discarding the garlic and herbs. Line the
baking pan with parchment paper. Put tenderloin on the prepared pan and
coat meat with the salt. Allow to rest at room temperature for 30 minutes.
3. Place the rack in the lower rack position. Preheat oven to Convection Bake
at 450°F for 25 minutes. Once preheated, place pan in oven. At the end of
the Convection Bake cycle, remove tenderloin from oven and brush the top
with melted butter. Return meat to the oven and set to Broil at 500˚F for 5
minutes.
4. Allow meat to rest for 10 minutes before slicing and serving.
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