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2 Lepp’s pork tenderloins, approximately 600g total
4 tbsp grape seed oil, or canola oil
Salt & Pepper
1 medium onion, chopped
6 garlic cloves, chopped
1 tbsp canned green chilies
1–2 canned chipotle peppers
2 tsp Mexican chili powder
1 tsp salt
¼ cup chicken broth
1 medium/large red bell pepper, diced half inch
1 tbsp sugar
1 cup whipping cream
¼ cup finely chopped cilantro
Juice of ½ lime
½ Caribbean Red Papaya, cubed large (about 2 cups)
Cube the tenderloins by cutting them in half lengthwise, and then cut into one half inch pieces. Toss the pork chunks with 2 tbsp of the oil and season with some salt and pepper.
Heat a large pan over medium high heat. Once hot, add the other 2 tbsp of the oil and then cook the pork until browned and just cooked through, stirring occasionally, approximately 5 to 6 minutes. Remove the pork with a slotted spoon and set aside.
Turn the heat to medium. Add the onion, garlic, green chillies, chipotle peppers, chilli powder, and salt. Stir together and cook, stirring occasionally for approximately 2 to 3 minutes.
Add the chicken broth and stir to lift off all the flavours from the pan.
Stir in the reserved pork (and any pork juices), red pepper, and the sugar.
Stir in the cream and reduce over medium high heat until thickened, approximately 2 to 3 minutes.
Remove from the heat and stir in the cilantro and lime juice. Season to taste with more salt and pepper if desired.
Stir in the papaya chunks and serve immediately with cooked rice.
Serves 4 to 6.