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.
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.
Notes
Store: The finished dish can be refrigerated for about 1 week.Freeze: All you have to do is transfer the cooked pork with the sauce into a freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating.Adapt the Level of Spiciness to Your Taste: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.★ Did you make this recipe? Don’t forget to give it a star rating below!Please note that nutritional information is a rough estimate, and it can vary depending on the products used.