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Pork Loin in Pasilla and Peanut Sauce

Pork Loin in Pasilla and Peanut Sauce recipe
photo by:
kraft
Quede sorprendida de lo facil que fue prepararla, y lo rica que salio, la recomiendo ampliamente..
posted by
moruzza
on 12/16/2007
time
prep:
25 min
total:
1 hr 55 min
servings
total:
6 servings

What You Need

1/4
cup KRAFT Zesty Italian Dressing
1
cup chicken broth
1
oz. dried pasilla peppers (about 5 medium peppers), stemmed, seeded and hydrated
1/2
cup PLANTERS Dry Roasted Peanuts, divided
1-1/2
lb.  boneless pork loin
3
cups hot cooked rice

Make It

HEAT oven to 350°F.

BLEND dressing, chicken broth, peppers and 1/4 cup nuts in blender until smooth.

PLACE meat in shallow baking pan or roasting pan; pour sauce over meat. Cover with foil.

BAKE 1-1/2 hours or until meat is done (165°F), basting every 30 min. Let stand 5 min. before slicing to serve. Meanwhile, chop remaining nuts. Sprinkle over sliced meat. Serve over rice.

Kraft Kitchens Tips

How to Hydrate Dried Peppers
Use plastic gloves to remove the stems of the peppers; shake out the seeds. Place peppers in small bowl. Add enough boiling water to cover peppers; let stand 20 min. or until peppers are softened.
Make Ahead
Sauce can be prepared a day or 2 ahead of time. Store in tightly covered container in refrigerator until ready to use.
Easy Cleanup
To make cleanup easier, line baking pan with foil before using.
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