Roasted pork tenderloin in red sauce
- 3 mulato chiles
- 3 guajillo chiles
- 3 pasilla chiles
- 1 New Mexico chile
- 4 garlic cloves
- 1 medium white onion, cut in quarters
- 1 Roma tomato, cut in half
- 2 scallions, cut in half
- 1 teaspoon dry epazote (wormseed)
- 2 teaspoons dry Mexican oregano
- 20 ounces canned pineapple slices, juice reserved
- 2 tablespoons olive oil
- 1 tablespoons vegetable oil
- Salt and pepper to taste
- 2½ pounds pork tenderloin
- Set aside a large bowl with boiling water.
- In a large skillet, sauté chiles at medium heat for approximately 2–3 minutes, until tender. Slice chiles and remove seeds. Place chiles in the large bowl of boiling water and hydrate for approximately 15 minutes.
- Drain chiles and mix in a blender.
- In a large skillet, brown garlic, onion, tomato and scallions for approximately 5 minutes. Add these ingredients to the chile mixture in the blender, along with the epazote, oregano, 8 ounces of pineapple, 4 ounces of pineapple juice and oil. Add salt to taste.
- Season the pork with salt and pepper. Place in a zippered plastic bag and add 1 cup of the chile mixture. Close and place in the refrigerator for at least 1 hour. Reserve the rest of the mixture for the cooked meat.
- Preheat oven to 350ºF. Take meat from bag. Let rest for 30 minutes at room temperature. Remove excess sauce.
- In a large, hot skillet, pour vegetable oil and brown meat, 3 minutes on each side, at high heat.
- Place remaining pineapple slices over the meat and place in the oven. Cook for at least 15 minutes, or until the meat’s internal temperature reaches 155ºF. Remove meat from oven. Let rest for 10 minutes before cutting into thin slices.
- Serve with the remaining sauce.
You may also like: 3 potato recipes for every occasion.