| 13 | 30 | 150 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 5 |
| 3 tbsp | Chipotle chiles in adobo sauce |
| 1 tbsp | Hot pepper (chili) flakes |
| 1/2 medium | Yellow onion (roughly chopped) |
| 3 clove(s) | Garlic (roughly chopped) |
| 2 tbsp | Red wine vinegar |
| 1 tbsp | Oregano, dried |
| 1 tsp | Cumin |
| 1 dash | Cinnamon |
| 1 tbsp | Granulated sugar (replace with honey or maple syrup - add slowly and adjust to your desire, no more than 1 tbsp) |
| 1 1/2 cup | Chicken broth (stock) (organic) |
| 2 tsp | Extra virgin olive oil |
| 1 tsp | Salt (use sea salt if you can) |
| 454 gm | Pork, tenderloin, lean |
1. Mix all the marinade ingredients (everything on the list minus the pork and the topping ingredients) in a blender.
2. Blend until its bright red and smooth. You can give it a taste and adjust as you please for spice and taste.
3. Marinade the sliced pork overnight (or at least 24 hours).
4. Cook pork in oven according to directions.
Enjoy!
Substitute granulated sugar for - honey or maple syrup, add slowly until you've reached desired flavour - no more than 1 tbsp.
| Meat | 1.0 |
| Vegetables | 0.1 |
