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Pork Tenderloin in Tomato-Chipotle Sauce

Pork Tenderloin in Tomato-Chipotle Sauce

By Courtney HillApril 20, 2022

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

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.

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.

Ingredients
  • 1 ¼

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

  • Kosher salt and ground black pepper

  • 2

    tablespoons grapeseed or other neutral oil

  • ½

    medium white onion, thinly sliced

  • 3

    medium garlic cloves, minced

  • 1

    teaspoon dried mexican oregano (see headnote)

  • ½

    teaspoon ground cumin

  • 1

    bunch cilantro, stems minced, leaves chopped, reserved separately

  • 2

    chipotle chilies in adobo sauce, chopped, plus 2 teaspoons adobo sauce

  • 1

    pound ripe tomatoes, cored and roughly chopped

  • ¼

    cup low-sodium chicken broth

  • ½

    teaspoon packed light brown sugar

Step 1

In a medium bowl, toss the pork with salt and pepper. In a 12-inch skillet over medium, heat the oil until shimmering. Add the onion, garlic and 1 teaspoon salt, then cook, stirring occasionally, until the onion is softened, 2 to 4 minutes.

Add the oregano, cumin and cilantro stems; cook, stirring, until fragrant, 30 to 60 seconds.

Step 2

Stir in the chipotle chilies and adobo sauce, the tomatoes, broth and sugar. Bring to a boil over medium-high, then cover, reduce to medium and cook, stirring occasionally, until the vegetables are fully softened and the mixture is saucy, about 8 minutes.

Step 3

Uncover, increase to medium-high and stir in the pork. Cook, uncovered and stirring often, until the pork is no longer pink, 3 to 5 minutes. Remove the pan from the heat. Taste and season with salt and pepper, then stir in the cilantro leaves.