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Mexican Marinated Pork Tenderloin

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Ingredients

250g Pork Tenderlion
Olive Oil
8 Small Corn Tortillas
2 Limes
Marinade
2 Red Onions
6 Garlic Cloves
2 Dried Chipotle Peppers Soaked
1 Ancho Chilli
1/2 bunch Fresh Coriander
1 tsp Ground Cumin
1/2 tsp Sweet Smoked Paprika
3 Sprigs Fresh Thyme
2 tsp Red Wine Vinegar
1 tsp Tomato Puree
2 tsp Brown Sugar
1/2 Orange
400ml Water
Salad
1 Corn on the Cob
1/2 White Cabbage
2 tsp White Wine Vinegar
3 Baby Radishes
1 Carrot Peeled
1 Little Gem Hearts Cut into wedges
Avocado Salsa
2 Ripe Avocados
1 Fresh Green Chilli
2 Spring Onions
1/2 Bunch Fresh Corainder
1 Lime
Extra Virgin Olive Oil

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Mexican Marinated Pork Tenderloin

Cuisine:
  • Medium

Ingredients

  • Marinade

  • Salad

  • Avocado Salsa

Directions

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Steps

1
Done

First, make the marinade. Peel and chop the onions and garlic sauté for 10 minutes then add chillies, coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.

2
Done

Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and water.

3
Done

Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.

4
Done

Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.

5
Done

Place the pork in a roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.

6
Done

Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes at 180c, reduce the oven to 160c and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.

7
Done

Rest pork for 10 minutes.

8
Done

Reduce any pork juices with the excess marinate dow to a stick glaze.

9
Done

For the salad shred the cabbage and pour over the vinegar and some salt and scrunch with your hands, add shaved corn kernels, radish, lettuce and carrot, check seasoning.

10
Done

Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli and spring onions, then roughly chop some more coriander leaves.

11
Done

Mix all the ingredients in a bowl with the lime zest and juice and some oil.

12
Done

Warm the tortillas in a dry frying pan, slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, salad, salsa, reduced sauce and lime wedges.

The Cafe

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