20th May 2008

    Pork Tenderloin a la Mexicana

    Puerco Delicioso

    This easy, delicious recipe comes from Mexican Everyday by Rick Bayless. Pork tenderloin is cooked in a sauce of roasted poblano peppers, tomatoes, onions, and garlic. The entire house smelled amazing with it on the stove.

    Lisa says:

    YUM! It smells so good in here.

    Chris says:

    Just wait until you eat it!

    Lisa says:

    This sauce rules — I heart those roasted poblanos.

    Chris says:

    …and the pork is cooked just the way I like it… with just a bit-o-pink in the middle.

    Lisa says:

    Yeah that tenderloin is so… tender!

    Chris says:

    In the spirit of “you are what you eat”, I freely admit to being a pig!

    Pork Tenderloin a la Mexicana

    2 large fresh poblanos
    1 1/4 lb. pork tenderloin, cut into 1-inch cubes
    Salt
    2 tbsp olive oil
    1 medium white onion, sliced 1/4 inch thick
    3 garlic cloves, crushed
    28-oz can fire-roasted diced tomatoes, drained
    3/4 cup beef broth
    1/2 cup coarsely chopped cilantro

    Roast the poblanos either over an open flame or under a broiler, turning regularly until the skin is blistered and blackened all over. Place the peppers in a bowl and cover with plastic wrap to cool.
    While the peppers are cooling, pat the meat dry and salt well. Heat the oil in a large, heavy skillet over medium-high heat. When hot, add the pork in a single layer and brown on all sides, turning regularly, for about 4 minutes. Remove from the pan with a slotted spoon, keeping as much of the oil in the pan as possible. Set the skillet aside.
    Remove the skin from the peppers, then remove the stems and seeds. Rinse, then cut into 1/4-inch strips and set aside.
    Return the skillet to medium-high heat. Add the onion and cook for 4-5 minutes, until crisp-tender. Add the garlic and peppers and stir for a minute or so. Pour in the stock and tomatoes, bring to a boil, and let cook until thickened, about 5 minutes. Add the pork and cilantro to the pan, reduce the heat to medium, and simmer until the pork is just cooked through, about 5 more minutes.
    Taste, adjust seasonings, and serve with white rice.

    4 Servings

    Print This Recipe
    This entry was posted on Tuesday, May 20th, 2008 at 9:31 pm and is filed under Main Dishes, Mexican, Mexican Everyday. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    Leave a Reply


    Page optimized by WP Minify WordPress Plugin