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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
on 12/16/2007
20 min
1 hr 10 min
8 servings
Magazine Acquisition

What You Need

cup  KRAFT Zesty Italian Dressing
cup  chicken broth
oz.  dried pasilla chiles (about 5), stemmed, seeded and hydrated
cup  PLANTERS Dry Roasted Peanuts, divided
 boneless pork loin roast (2 lbs.)
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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