Smoky Chipotle BBQ Potted Pork Tenderloin
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 598
- Total Fat
- 23
- Saturated Fat
- 4
- Carbohydrates
- 33
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 52
- Cholesterol
- 147
- Sodium
- 1724
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
2 pounds pork tenderloin, cut into bite-sized pieces
Kosher salt and freshly ground black pepper
Smoked paprika, for seasoning
Flour, for dredging
4 tablespoons vegetable oil, divided
2 onions, chopped
2 red bell peppers, chopped
3 to 4 ribs celery, chopped
4 cloves garlic, sliced
1 bottle Mexican-style beer (recommended: Negra Modela)
1 (15-ounce) can fire-roasted tomatoes
1 to 2 chipotle peppers in adobo sauce, medium to spicy heat level, seeded and finely chopped, plus 1 tablespoon adobo sauce
2 tablespoons chopped fresh thyme leaves
A handful fresh cilantro, finely chopped
Corn tortillas or quick-cooking polenta, for serving
Lime wedges, for serving
Directions
- Season the pork cubes with salt, pepper, and paprika. Dredge in the flour. Heat a Dutch oven with 3 tablespoons vegetable oil, 3 turns of the pan, over high heat. Brown the pork on all sides. Remove to a plate, reduce the heat, and add the remaining 1 tablespoon of oil. Add the onions, peppers, celery, and garlic and season with salt and pepper. Cover and sweat for 8 minutes or so. Uncover and stir for 1 to 2 minutes, and then deglaze the pot with the beer and let the liquid reduce, 1 minute more. Add the tomatoes, chipotle and adobo sauce, thyme, and cilantro and heat through. Add the pork back to the pot and simmer over medium-low heat until ready to serve. Char the tortillas or prepare quick-cooking polenta. Serve with lime wedges for topping.