Tinga Poblana: Pork Tenderloin in a Roasted Tomato and Avocado Sauce

Total Time:
1 hr 20 min
30 min
50 min

4 to 6 servings

  • 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)
  • 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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