Smokey Chipotle Pork and Polenta with Caramelized Onions


• 3/4 pound pork tenderloin, trimmed
• 3/4 tsp. “Cocina by Ingrid Hoffmann” Todo Adobo
• 1/4 tsp. salt
• 3 Tbs. olive oil
• 2 Vidalia onions, thinly sliced
• 3 plum tomatoes, chopped
• 1 chipotle pepper in adobo sauce, chopped + 1 Tbs. adobo sauce
• 1/4 cup chopped fresh cilantro
• 4 cups water or stock
• 1 (6.4-ounce) package Cocina by Ingrid Hoffmann Southwest Green Chili & Herb Polenta




1. Sprinkle pork with Todo Adobo and 1/4 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium heat. Add pork and cook, turning occasionally, until browned on all sides and instant-read thermometer inserted into center of pork registers 145°F for medium, 10 – 12 minutes. Transfer pork to cutting board; let stand 5 minutes, then thinly slice. Keep pork covered loosely with foil.

2. Meanwhile, heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onions and 1/4 cup water and cook, stirring occasionally, until onions are softened, about 8 minutes. Add tomatoes, chipotle pepper, adobo sauce, and remaining 1/4 teaspoon salt. Reduce heat to medium-low. Cover and cook, stirring occasionally, until onions are very soft and golden, about 10 minutes.
Stir in the pork and cilantro; heat through.

3. To make the polenta, bring the water to a boil. Very slowly whisk in packet of polenta. Continue to whisk while simmering for 3 minutes, until very thick. Remove from heat.

4. Divide polenta among 4 plates; top each serving evenly with the pork mixture.