Easy Red Enchilada Sauce

1/4 cup lard or olive oil

1/4 cup flour

1 tbsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp dried Mexican oregano (See Note 1)

1/4 tsp cayenne powder (See Note 2)

1/2 tsp marjoram

1/2 tsp salt

1/4 cup tomato paste

3 cups chicken broth

1 tsp apple cider vinegar (See Note 3)

• In a small bowl whisk together the flour, chili powder, cumin, garlic and onion powders, oregano, cayenne, marjoram and salt.
• In a medium saucepan over medium heat add the lard or oil. After a minute add the flour spice mixture and whisk to coat with oil, cooking for a minute or two.
• Whisk in tomato paste and cook for 2 minutes. Whisk in the chicken stock, breaking up any lumps and cook on high for 5-6 minutes. Sauce will bubble and thicken.
• Remove from heat and whisk in the vinegar. Season to taste with salt and use immediately. If using later, allow to cool and note in airtight container, or freeze.

Notes

1. I like to use Mexican oregano in my Latin cooking as it has a more authentic flavor. If you can’t find Mexican oregano, please, by all means use whatever oregano you have on hand. You are going to love this red enchilada sauce!
2. If you like a little more kick like I do, double the cayenne to 1/2 teaspoon.
3. Feel free to substitute with distilled white vinegar.

      Recipe from keviniscooking.com

Neece's Pork Tenderloin Rub

1t dried rosemary
1t dried thyme
1t dried oregano
Grind all 3 together, does not need to be reduced to powder
1t ground coriander
¼t chili powder
¼t cumin
½t smokey paprika
2T brown sugar
Mix all ingredients together in a small bowl
Rub/press on all sides of the tenderloin
Wrap tenderloin tightly in plastic wrap
Refrigerate overnight 
Cook at 450° fat side up for approx 20 minutes or until it reaches an internal temp of 145°