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Recipe courtesy of Cooking Channel

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Total:: 1 hr 35 min
Prep:: 15 min
Inactive:: 10 min
Cook:: 1 hr 10 min

Yield:: s: 4 servings

Level:: Easy

Ingredients

Spicy Sauce:

15 dried arbol chiles
1 tablespoon/15 ml red wine vinegar
1 clove garlic, minced
Salt and freshly ground black pepper

Sweet Sauce:

1 tablespoon/15 ml red wine vinegar
1 teaspoon/ 5 ml sugar
12 Italian tomatoes, blanched and peeled
1 clove garlic, peeled
Salt and freshly ground black pepper

Pork Tenderloin:

One 1-pound/450 g pork tenderloin
1 tablespoon/15 ml smoked paprika
1 tablespoon/15 ml sweet paprika
1 teaspoon/ 5 ml cayenne
2 tablespoons/30 ml canola oil
Salt and freshly ground black pepper

Garnish:

1 red onion, thinly sliced
4 crusty rolls or a baguette cut into 4 pieces
Squeeze of lime juice

Directions

For the spicy sauce: Cook the chiles in boiling water until tender, about 20 minutes. Put in the blender with a little of the cooking water and the vinegar and garlic. Season with salt and pepper. Blend until smooth. Set aside.

For the sweet sauce: Using a blender, blend the vinegar, sugar, tomatoes and garlic. Pour into a saucepan and cook until thick, about 30 minutes. Season with salt and pepper. Set aside.

For the pork tenderloin: Preheat the oven to 350 degrees F/180 degrees C. Place the pork in a bowl, add the paprikas and cayenne and mix well.

Heat the oil in a pan over high heat. Add the pork and fry until golden brown on all sides, about 5 minutes. Put the pan in the oven until a meat thermometer inserted in the center of the tenderloin reads 122 degrees F/50 degrees C for medium, about 15 minutes. Place the pork on a plate and cover with aluminum foil. Let rest for 10 minutes and slice.

Place the meat and onions on the rolls. Dip the sandwiches in the spicy sauce and add a ladle of the sweet sauce. Squeeze some lime juice over top.

Recipe courtesy Chuck's Week Off: Mexico

My Private Notes

Name: Jose's Torta Ahogada (Spicy Pork Sandwich)
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: s: 4 servings
Ingredients: 15 dried arbol chiles; 1 tablespoon/15 ml red wine vinegar; 1 clove garlic, minced; Salt and freshly ground black pepper; 1 tablespoon/15 ml red wine vinegar; 1 teaspoon/ 5 ml sugar; 12 Italian tomatoes, blanched and peeled; 1 clove garlic, peeled; Salt and freshly ground black pepper; One 1-pound/450 g pork tenderloin; 1 tablespoon/15 ml smoked paprika; 1 tablespoon/15 ml sweet paprika; 1 teaspoon/ 5 ml cayenne; 2 tablespoons/30 ml canola oil; Salt and freshly ground black pepper; 1 red onion, thinly sliced; 4 crusty rolls or a baguette cut into 4 pieces; Squeeze of lime juice

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