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Pork tenderloin with chipotle sauce & pickled red onions

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Ingredients

  • 2 red onions, one thickly and one thinly sliced
  • juice 2 limes
  • 2 tsp dried oregano
  • 8 fat garlic cloves, unpeeled
  • 6 medium plum tomatoes, halved
  • 2 tbsp chipotle paste (we used Discovery, available from Waitrose)
  • 2 tbsp chilli powder
  • 3 tbsp soft brown sugar
  • 2 pork tenderloins, about 500g each
  • coriander sprigs and warm soft tortillas (flour or corn), to serve

Method

  1. Place the thinly sliced onion in a bowl with juice 1 lime, half the oregano and a pinch each of salt and pepper. Set aside.
  2. Dry-fry the whole garlic in a non-stick pan until blackened on both sides, about 8 mins, then peel. Heat the grill. Arrange the thickly sliced onion on a baking tray with the tomatoes, cut-side up. Season and grill until blackened, about 8 mins. Tip into a bowl with the garlic, chipotle paste, 1 tsp chilli powder, 1 tbsp sugar and remaining lime juice. Season and whizz in a blender until smooth. Gently heat through in a pan.
  3. Rub the pork with the remaining chilli powder, oregano, sugar and seasoning. Grill for 5 mins each side until cooked. Serve sliced in warm tortillas with some sauce, the pickled onions and coriander.

 

Source: GoodFood

Blog created by Urbonic Graphics

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