INGREDIENTS

      • 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

DIRECTIONS

  1. In a saucepan combine the guajillo pepper with oil and chicken broth, and boil.
  2. In another saucepan, heat butter and berries until they release juices.
  3. Season the medallions.
  4. Blend the chilies with the berries, and add garlic, onion, and vinegar.
  5. Seal the medallions and add the marinade.
  6. Bake at 446°F for 20 minutes.
  7. Season and add salt to the asparagus.
  8. Serve.

By: Chef Valeria Quezada

 

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