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Pork Tenderloin in Tomato-Chipotle Sauce

4 Servings

30 minutes

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Classic Mexican tinga poblana is slow-cooked shredded pork in a sauce of tomatoes and smoky, spicy chipotle chilies. For this one-pan dish, we borrow that flavor profile but instead of braising a tough cut of pork until tender, we start with an already tender cut—a tenderloin—and slice it thinly so it cooks in a matter of minutes. Mexican oregano, which has notes of citrus and earthiness, is sold in most supermarkets. If it’s not shelved with jarred herbs and spice, check the aisle where dried Mexican chilies are sold. If it’s not available, substitute an equal amount of dried marjoram. This is an excellent filling for tacos or topping for tostadas, served with lime wedges, sliced radishes, avocado and crumbled cotija cheese.




Don’t add the pork to the pan until the sauce is at a full boil. This ensures the pork cooks quickly. And as soon as the pork is no longer pink, remove the pan from the heat to prevent overcooking, which will cause the pork to release its moisture and turn chewy.

30 minutes


  • pound pork tenderloin, trimmed of silver skin, halved lengthwise and thinly sliced crosswise

  • Kosher salt and ground black pepper


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Elise M.
December 23, 2022
A quick recipe that is very well liked by everyone. Chopping the chipotle very fine helps to give you a little in every bite versus larger pieces.
Eileen L.
July 4, 2022
Liked it very much!
I made this a few nights ago and did not find it 'soupy' at all - there was just enough liquid to serve it over brown basmati rice. It's spicy but not overly so. The only thing I would do differently next time is double the recipe as 'serving size' doesn't mean much to my husband, who wolfed it down.
Jan W.
June 30, 2022
Easy and Tasty
This was great, and I liked the soupiness!
Manuel S.
June 29, 2022
Super tasty way to cook pork tenderloin. The result is a bit soupy, however, and eating it with tortillas was too messy. Next time I’m planning to serve it over Mexican style rice instead.
John M.
May 25, 2022
Very Good Take On Tinga Poblana
Very easy to make and quite tasty! Bit too much cilantro for me, so the next time I make this, I'll use the minced stems and leave out the leaves altogether. Thanks again, Ms. Hill & Milk Street team!