Pork Tenderloin Adobo with Cilantro, Raisin, and   Almond Rice


Ingredients :
2 1/2 or 3 Oz of Xochitl's Guajillo Peppers Sauce (Drained)
3 cups chicken broth
2 medium onions, halved
4 cloves garlic, peeled
1 teaspoon honey
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
1/4 - ½ cup chicken broth
1 ½ pounds pork tenderloin, cut into 2-inch pieces
1 tablespoon olive oil
3 cups hot steamed white rice
½ cup raisins
½ cup slivered almonds, toasted
½ cup snipped fresh cilantro
1 tablespoon butter
½ cup queso fresco, crumbled
½ cup finely chopped red onion

Directions :

1. For chile sauce, in a medium saucepan chicken broth, onions, and garlic. Bring to boiling. Remove from heat; let cool for 5 minutes. Place in a blender or food processor and add Xochitl's Guajillo Peppers Sauce. Cover and blend or process until smooth. Strain blended mixture through a fine-mesh sieve; discard solids. Stir in honey, salt, cumin, and cinnamon. Slowly stir in chicken broth until desired consistency (sauce will reduce during simmering).

2. Meanwhile, season pork with some salt and pepper. Heat oil in a nonstick skillet over medium heat; sear pork on all sides just until browned. Stir in the chile sauce. Reduce heat and simmer about 15 minutes or until pork is cooked through, basting often.

3. Stir together rice, raisins, almonds, cilantro, and butter. Serve pork and sauce over rice. Garnish with fresh Cheese and minced onion.