Chili Pork Loin with Cilantro Oil

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Rated 5 stars out of 5
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  • Read 9 Reviews
Total Time:
1 hr 22 min
Prep
20 min
Inactive
2 min
Cook
1 hr 0 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 1 tablespoon light brown sugar
  • 1 tablespoon ground red chilies
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1 (2 to 2 1/2-pound) pork loin
  • 1/4 cup corn oil
  • 1 cup chopped white onions
  • 2 poblano peppers, roasted, peeled and roughly chopped
  • 1 tablespoon chopped garlic
  • 3 plum tomatoes, peeled, seeded, and roughly chopped
  • 10 ounces tomatillos, peeled and roughly chopped
  • 1 bay leaf
  • 1/2 cup fresh lime juice
  • 1/2 cup tequila
  • 1/4 cup chopped fresh cilantro
  • Cilantro Oil, recipe follows

Directions

In a bowl, mix together the sugar, chilies, salt, oregano, thyme, and pepper. Rub evenly onto the pork, cover, and refrigerate for at least 2 hours. Remove from the refrigerator and let meat come to room temperature.

Heat the oil in a large saute pan over medium-high heat. Add the pork and sear until the meat is browned on all sides. Remove the meat from the pan. Add the onions, peppers, and garlic, and cook, stirring, until soft, about 3 minutes. Add the tomatoes, tomatillos, and bay leaf, and cook, stirring, for 1 minute. Add the lime juice, tequila, and cilantro, stir well, and bring to a boil. Return the meat to the pan. Lower the heat, cover, and simmer until the meat is tender, 45 minutes, stirring and basting occasionally. Remove from the heat. Transfer the pork to a platter and tent to keep warm.

Transfer the contents of the pan to a blender and puree on high speed. Return to the cooking pan and cook until thickened. Adjust seasoning, to taste.

Spoon the sauce onto a platter. Carve the meat and arrange on top of the sauce. Drizzle with the cilantro oil and serve immediately.

Cilantro oil:

  • 2 cups packed fresh cilantro, tough stems removed
  • 1 cup canola oil
  • 1/2 teaspoon salt
  • Pinch cayenne

Bring a medium pot of water to a boil. Add the cilantro and blanch for 10 seconds. Remove and shock in an ice bath. Pat dry well on paper towels, squeezing to remove any excess water. Roughly chop and transfer to a blender. With the machine running, add the oil, salt, and cayenne and process until smooth. Transfer to a bowl, cover, and refrigerate overnight. Strain through a fine mesh strainer, pressing against the solids with the back of a spoon to extract as much oil as possible. Transfer to a squirt bottle and refrigerate until needed, for up to 2 weeks. (Bring to room temperature before using.)

Yield: 2 1/2 cups

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Newest Ratings and Reviews

Read all 9 reviews

  • on August 09, 2011

    Flag

    This is one of our special recipes we make it once or twice a year for special occasions, we usually don't make the cilantro oil as the sauce that the tenderloin is supremely delicious

    people found this review Helpful.
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  • on April 19, 2008

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    I made this for my boyfriend's birthday. He really enjoyed it, and my mom just raved over the flavor. It was really easy to make. I used two tenderloins, and doubled the rub, but made the normal amount of sauce and it was more than enough. It was easy to chop up the veggies the day before, and just throw everything in one pan that night. I myself wasn't too impressed with the sauce, it was just fine.

    people found this review Helpful.
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  • on October 03, 2007

    Flag

    The blend of flavors is amazing! Unexpected! The process is a little longer but completely worth!!
    This is a great recipe to impress someone special or a dinner with good friends or family. Believe me all the work it pays!! The complements will be endless :

    people found this review Helpful.
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