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   Ingredients :
2 lb 12 oz (1.250 k) pork tenderloins (about 3 or 4)
1 tablespoon olive oil
4 ají ají amarillo fresco / fresh yellow aji (chili), seeded and deveined
1 cup honey
˝ cup chicken bouillon
3 tablespoons tomato paste
1 teaspoon paprika
1 teaspoon cumin
1 lb (1/2 k) holantao
1 lb (1/2 k) baby carrots

Potato Croquettes:
1 lb (˝ k) yellow- fleshed potatoes
2 eggs
2 tablespoons grated parmesan cheese
Dry bread crumbs


Soak ají in warm water for 2 hours. Remove. Combine honey, chicken bouillon, tomato paste, paprika, cumin, salt and pepper. Stir well, add aji and cook at moderate heat for 10 minutes. Remove from fire and blend together until smooth.

Rub tenderloins with olive oil, salt and pepper. Sear evenly in skillet for 5 minutes until golden. Brush honey mixture generously on pork. Cook until pork is tender. If necessary brush more honey mixture. Remove from skillet and let stand for 5 minutes. Cut in thick slices.

Serve with snowpeas sautéed in butter and glazed baby carrots. Can also be served with potato croquettes.

Potato Croquettes:
Cook potatoes until tender. Force through strainer. Season with salt and pepper and add yolks. Add parmesan cheese. Mix well. Form small croquettes or balls with palm of hand. Coat croquettes with bread crumbs, dip in egg whites and coat them again with bread crumbs. Sauté in hot oil until golden.
        6 servings
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