Dinner Tonight: Pork Tenderloin à la Mexicana

Name: Dinner Tonight: Pork Tenderloin à la Mexicana
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters beef broth or 2/3 cup water plus 2 tablespoons Worcestershire sauce; 1 large branch fresh epazote or 1/2 cup chopped cilantro; 794 grams diced tomatoes, preferable fire roasted; 3 garlic cloves, peeled and finely chopped; 2 Tbsps vegetable or olive oil; 2 larges poblano chiles; 454 grams pork tenderloin, cut into bite-size cubes; 1 medium white onion, sliced 1/4 inch thick

Need a gluten free, dairy free, and primal main course? Dinner Tonight: Pork Tenderloin à la Mexicana could be an amazing recipe to try. One portion of this dish contains approximately 26g of protein, 11g of fat, and a total of 273 calories. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have olive oil, branch epazote or, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Roast peppers over open stovetop flame or broiler, turning until blackened all over.

Ingredients you will need

Peppers

Equipment you will use

Broiler

Transfer to a bowl and cover with a kitchen towel until cool enough to handle. Peel the blackened skins off and rinse under cool water to remove seeds. Slice into thin strips.

Ingredients you will need

Seeds

Water

Equipment you will use

Kitchen Towels

Bowl

In the meantime, generously salt the tenderloin pieces.

Ingredients you will need

Salt

Heat the oil until almost smoking, then add the pork and sear over medium-high heat until browned all over.

Ingredients you will need

Pork

Cooking Oil

Remove the pork, leaving the oil in the pan.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Frying Pan

Add the sliced onion and cook 4-5 minutes over medium heat until golden but still crunchy, then add the garlic and poblano strips and cook until fragrant, about 2 minutes.

Ingredients you will need

Poblano Pepper

Garlic

Onion

Add the tomatoes, broth or water with Worcestershire, and the epazote if using. Bring to a boil and cook until slightly thickened, 4-5 minutes, then add meat and cilantro if using. Simmer until the pork is cooked through. Season with salt to taste.

Ingredients you will need

Worcestershire Sauce

Cilantro

Tomato

Epazote

Broth

Water

Meat

Pork

Salt

Equipment

Ingredients

Servings:

177milliliters

beef broth or 2/3 cup water plus 2 tablespoons Worcestershire sauce 1large

branch fresh epazote or 1/2 cup chopped cilantro 794grams

diced tomatoes, preferable fire roasted 3

garlic cloves, peeled and finely chopped 2Tbsps

vegetable or olive oil 2larges

poblano chiles 454grams

pork tenderloin, cut into bite-size cubes 1medium

white onion, sliced 1/4 inch thick

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Sur de los Andes Malbec with a 4.9 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.