Medallions of POrk Tenderloin with Creamy Guajillo Sauce
Stepping out of my comfort zone and trying something new in the kitchen, I found it scary and exciting at the same time. As you all know by now, I love, I mean love, collecting cooks books. I also make it a point to prepare a recipe from each and every cookbook I own. Never having worked with chiles, I must admit I was a bit nervous on the spicy heat level. To me and my family surprise, the guajillo chiles gave out this sweet heat. Blended with the cream… an absolute delicate sauce that I will make over and over.
I hope you will enjoy it as much as we did.