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Main dishes

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:
20 min
total:
1 hr 10 min
servings
total:
8 servings
Magazine Acquisition

What You Need

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

Make It

HEAT oven to 350°F.

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

PLACE meat in roasting pan or shallow pan; top with sauce. Cover.

BAKE 50 min. or until done (145°F), basting with sauce every 20 min. Let stand 10 min. before slicing to serve. Meanwhile, chop remaining nuts.

SLICE meat; place on platter. Top with sauce from bottom of pan; sprinkle with nuts. Serve with rice.

Kraft Kitchens Tips

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