4 each bone in pork chops or 1 pork tenderloin
2 Tbsp. ground espresso
1 tsp. Adams Reserve chipotle chili powder
• salt and pepper, to taste
½ jar Texas on the Plate Pasilla de Oaxaca
1 Tbsp. olive oil
Preheat oven to 400°F
Generously season the tenderloin with espresso, chipotle and salt and pepper. Set aside.
Heat a large sauté pan over medium high heat with a small amount of oil. Then pan sear the tenderloin for 2 minutes per side adjusting heat as not to burn.
Remove pork to a foiled sheet pan and place in the oven
Cook for approximately 15 minutes or until the tender loin reaches an internal temperature of 135°F.
Let the meat rest for 10 minutes.
Serve with a generous serving of Pasilla de Oaxaca Sauce.
No Nutritional Information Available