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Milk Street Recipe

Pork Tenderloin in Tomato-Chipotle Sauce

2 reviews

30 minutes

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Pork Tenderloin in Tomato-Chipotle Sauce

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.

4

Servings

Tip

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

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