INGREDIENTS
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- 4 Guajillo chilli pepper
- 4 Chipotle chilli pepper
- ⅓ cup Butter
- 1 tbsp Sugar
- 1 tbsp Vinegar
- 12 oz Asparagus
- 7 oz Potatoes
- ½ cup Milk
- 4 tbsp Salt
- 1.7 oz Rosemary
- 1.7 oz Thyme
- 17 oz Pork tenderloin medallions
- 2 tbsp Chicken Broth
- 10 oz Raspberries Berries Paradise
- 4 oz Blackberries Berries Paradise
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DIRECTIONS
- In a saucepan combine the guajillo pepper with oil and chicken broth, and boil.
- In another saucepan, heat butter and berries until they release juices.
- Season the medallions.
- Blend the chilies with the berries, and add garlic, onion, and vinegar.
- Seal the medallions and add the marinade.
- Bake at 446°F for 20 minutes.
- Season and add salt to the asparagus.
- Serve.
By: Chef Valeria Quezada
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