- Level: Easy
- Total: 1 hr 35 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 1 hr 10 min
- Yield: s: 4 servings
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.
