Mexican Pork Tenderloin Adobo
Spice up your Mexican recipes repertoire with this Mexican Pork Tenderloin Adobo! It's easy to make and super flavorful. Perfect for a Mexican-themed party or for an out of the ordinary dinner.
Servings 6 servings
- 3 1/2 cups chicken stock, divided
- 7 dried guajillo chile peppers, stemmed and seeded (see notes)
- 1 dried ancho chile pepper, stemmed and seeded (see notes)
- 6 garlic cloves
- 2 onions, chopped
- 2 teaspoons honey
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon cinnamon
- ¼ teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 2 - 3 lb pork tenderloin, cut into 2 -3 inches pieces
- Kosher salt and black pepper
- 2 teaspoons dried oregano
- 2 tablespoons olive oil
Make the sauce:
Place the 3 cups chicken stock, guajillo peppers, garlic, and onion in a medium saucepan. Bring to boil over medium-high heat. Reduce heat to low and simmer for 20 - 30 minutes. Remove from heat and let it cool for 5 minutes.
Place mixture in a blender, or food processor, and blend until smooth. Strain mixture through a fine-mesh sieve; discard solids.
Stir in honey, salt, cumin, oregano, cinnamon, black pepper, vinegar and the remaining ½ cup of chicken stock. Mix until well combined. Set aside.
Cook the pork:
Sprinkle pork with salt, black pepper, and oregano.
Heat oil in a large skillet over medium-high heat. Add pork and cook until browned on all sides.
Stir in sauce; reduce heat to low. Simmer for 15 minutes, stirring often, or until the pork is cooked through and reach an internal temperature of 145º F.
Sever hot with rice, if desired.
The level of spiciness will depend on the dried chile peppers you use.
For a mild use 7 guajillos + 1 ancho.
For moderate use 5 gujillos + 3 anchos.
For hot use 5 anchos + 3 guajillos.
How do you deseed and devein dried chile peppers?
Because chile peppers contain volatile oils is highly recommended that you wear plastic or rubber gloves. Otherwise, the oil residue in your hands can burn your skin and/or eyes.
- Cut off the top of the chile peppers with a knife, make a single cut lengthwise, then open the chile peppers and discard seeds and veins.
Calories: 408kcal | Carbohydrates: 15g | Protein: 51g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 151mg | Sodium: 712mg | Potassium: 1199mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1245IU | Vitamin C: 5.4mg | Calcium: 47mg | Iron: 3.3mg