Michael Loo’S New Mexico Carne Adovada

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Servings: 3 Difficulty: Intermediate
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A fiery, aromatic New Mexico-style adovada sauce perfect for marinating and finishing pork.
Michael Loo's New Mexico Carne Adovada recipe image
Michael Loo's New Mexico Carne Adovada recipe image
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Michael Loo’S New Mexico Carne Adovada

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 3 Calories: 146.2

Description

This vibrant New Mexico-style adovada sauce offers a bold departure from traditional Tex-Mex, relying on the intense heat of spicy hot sauce balanced by the bright sweetness of orange juice and the depth of dry sherry. Minced garlic adds a pungent, savory backbone to this marinade. While traditionally used with beef or pork, this recipe highlights how the sauce transforms simple cutlets into a tender, flavorful main course. The overnight marination ensures the meat absorbs the complex spice profile, while reducing the marinade into a glaze adds a glossy, rich finish. It is an excellent choice for weeknight dinners or casual gatherings where you want impressive flavor with minimal fuss. Serve alongside rice and beans to soak up every drop of the spicy, tangy sauce.

Ingredients

Directions

  1. Slice 1 lb pork loin diagonally into 6 cutlets and pound them lightly to an even thickness.
  2. In a bowl, combine 1 cup orange juice, 1/2 cup dry sherry, 6 minced garlic cloves, 1 teaspoon salt, and 1 tablespoon Dave's Gourmet Insanity hot sauce.
  3. Whisk the mixture until well blended.
  4. Place the pork cutlets in a glass dish and pour the sauce over them, ensuring they are fully submerged.
  5. Cover the dish and refrigerate overnight to allow the pork to marinate thoroughly.
  6. Remove the pork from the refrigerator and drain the cutlets, reserving the marinade.
  7. Preheat the broiler and arrange the pork cutlets on a broiler pan.
  8. Broil the cutlets for approximately 10 minutes, flipping halfway, until cooked through but still juicy.
  9. While the pork cooks, strain the reserved marinade into a small saucepan.
  10. Simmer the strained marinade over medium heat for 5 minutes to reduce and thicken into a glaze.
  11. Arrange the cooked pork cutlets on serving plates and spoon the hot glaze over them.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 146.2kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 5063.3mg211%
Total Carbohydrate 30.8g11%
Dietary Fiber 2.3g10%
Sugars 5.2g
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carne adovada, new mexico, pork loin, marinade, hot sauce, orange juice, sherry, garlic, spicy, broiled pork, sauce, tex-mex, marinate, glaze, dinner, quick meals, pork cutlets, reduced sauce
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