Ingredients
- 1/2 tablespoon oil
- 1 small onion thinly sliced
- 2 cloves garlic finely chopped
- 1 pound plum tomatoes roasted, peeled and chopped
- 6 ounces chorizo, out of the casing, cooked and crumbled
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- 2 ounces canned chipotle chiles in adobo, blended
- Salt, to taste, plus 1/2 teaspoon, and more for seasoning
- 1 medium avocado peeled and pitted
- 2 medium-size tomatillos, husks removed
- 1/2 cup cilantro
- 1 cup cold water
- Cilantro pluches, for garnish
- 2 medium size pork tenderloins (about 1 pound each, trimmed)
Directions
In a medium-size pan heat the oil, and saute the onions and chopped garlic, until fragrant. Add the chopped tomatoes, and cook for about 30 minutes at medium heat.
Mix in the cooked chorizo, cloves, cinnamon, thyme and chipotle chiles, add salt, to taste. Set aside.
In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside.
Season the pork tenderloins with salt. In a very hot cast-iron skillet sear the pork for about 4 minutes, turn the pork, and cook on the other side for about 2 minutes or until done. Let rest for about 5 minutes.
On a dinner plate put the avocado-tomatillo salsa. In the center, mound the tomato-chipotle sauce. Slice the pork on a diagonal, and place on top of the tomato sauce and garnish with a sprig of cilantro.
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By cdavid_goodin
on March 11, 2010
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The spicy sauce and the cool avacado sauce compliment each other in this exceptional dish. I made it one evening to surprise my wife. Not difficult at all. Can be made without the chorizo and is excellent as well.
By pale_green_alex...
brentwood, MO
on January 11, 2010
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The first time I made this I used some pork steaks I had in the freezer. It wasn?t too bad. My husband was certainly pleased to have meat on meat! He suggested that the sausage/tomato sauce would make a good sandwich with the avocado/tomatillo sauce as a spread. We did that recently and it was pretty awesome. We used more like 12 oz of chorizo and upped the tomatoes and seasoning a bit (but not the chipotles. A couple of tips: My full-size blender can?t do much to two little chipotles but I?ve discovered that if I don a disposable vinyl glove and push the chipotles through a sieve (like I?m making baby food, I can get a good puree. Also, for the avocado sauce, both times I made this I used more like ? cup of water and added the juice of one lime.
By nutzabouttennis
Henderson, NV
on July 10, 2008
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Everything works well with this recipe. I substituted stewed tomatoes for roasted due to time and it was still great.
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