Recipe: Pork Tenderloin and Chorizo Fried Fondue with Chopotle Mayonnaise, Guacamole and Ancho BBQ Sauce for Jen/FL

Hi Jen:-) I haven't tried these recipes but they are from Emeril Legasse so my guess is that they will be good:-)! He suggests using Pork Tenderloin and Chorizo for a Fondue but I expect that if you just want to roast the tenderloin and cut it in small pieces, that it would be just as good especially since there is no seasoning or rub on either the tenderloin or Chorizo. The sauces will be red, green and pink (?? maybe??). Anyway, I am giving you his recipe and the sauce recipes that he suggested and you can use them however you would like - or not.

Pork Tenderloin and Chorizo Fried Fondue with Chopotle Mayonnaise, Guacamole and Ancho Bbq Sauce Yield: 4 to 6 servings

1 recipe Chipotle Mayonnaise, recipe follows
1 recipe Guacamole, recipe follows
1 recipe Ancho Bbq Sauce, recipe follows
Vegetable shortening for deep frying
1 lb. pork tenderloin, trimmed and cut into 3/4 inch cubes
1 pound chorizo sausage, cut crosswise into 1/3 inch thick slices

Make 3 sauces and set aside.

Melt enough vegetable shortening in a metal fondue pot to come halfway up the sides. Heat over high heat on stovetop until a thermometer reads 375 degrees F. Transfer the fondue pot to it's burner over a high flame.

Cook pork and sausage according to individual preference, until golden brown and cooked through. Divide dipping sauces among each diner and allow guests to dip into their preferred sauce.

Chipotle Mayonnaise:

1 c. mayonnaise, preferably homemade
2 cloves garlic, minced or pressed
1 chopotle pepper in adobo sauce
1 tsp. lemon or lime juice
1/2 tsp. cumin
1/2 tsp. Mexican oregano

Combine all ingredients in the bowl of a food processor and process until smooth, about 1 to 2 minutes. Transfer to a small bowl and refrigerate until needed. Yield: about 1 c.

Guacamole:

2 Florida avacados, peeled and mashed (Emeril specifies Florida avacados but I'm sure you could use Haas from CA. Since the FL avacados are usually larger, you might want to use 3 or 4 of the Haas avacados - ??)
1 lime, juiced
2 tbl. finely chopped onion
1 jalapeno pepper, seeded and minced
1 or 2 cloves garlic, minced
1/2 tsp. salt or to taste

Combine all ingredients in a small bowl and stir until thoroughly combined.. Cover tightly with plastic wrap and set aside, refrigerated, until needed. It should be made as close to serving time as possible. Yield: about 3/4 c.

Ancho Bbq Sauce:

1/2 c. granulated sugar
1/4 c. cider vinegar
2 Tbl. tomato paste
1 Tbl. sesame oil
1 Tbl. molasses
1 Tbl. soy sauce
2 tsp. chili peppers packed in adobo sauce

To male the Ancho Bbq Sauce, combine the sugar, vinegar, tomato paste, sesame oil, molasses, soy sauce and chili peppers in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until it starts to become syrupy and dime-sized bubbles form, 12 to 15 minutes. Remove from heat and transfer to a blender or food processor. Process on high speed until smooth. Yield: about 3/4 c.