Name: Pork tenderloin with chipotle sauce & pickled red onions
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 red onions one thickly and one thinly sliced; juice 2 limes; 2 tsp dried oregano; 8 fat garlic cloves unpeeled; 6 medium plum tomatoes halved; 2 tbsp chipotle paste (we used Discovery, available from Waitrose); 2 tbsp chilli powder; 3 tbsp soft brown sugar; 2 pork tenderloins about 500g each; coriander sprigs and warm soft tortillas (flour or corn), to serve

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Pork tenderloin with chipotle sauce & pickled red onions

Pork tenderloin with chipotle sauce & pickled red onions

Good Food team

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Serves 4

Easy

Prep: 25 mins

Cook: 30 mins

A star rating of 4.3 out of 5.24 ratingsRate

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The ultimate Friday night food, these smoky flavoured wraps will bring the taste of Mexico to your table

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Ingredients

Nutrition

Units:

MetricUS

2 red onions

one thickly and one thinly sliced
juice 2 limes
2 tsp dried oregano
8 fat garlic cloves

unpeeled
6 medium plum tomatoes

halved
2 tbsp chipotle paste

(we used Discovery, available from Waitrose)
2 tbsp chilli powder
3 tbsp soft brown sugar
2 pork tenderloins

about 500g each
coriander

sprigs and warm soft tortillas (flour or corn), to serve

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Nutrition: per serving

kcal305
fat10g
saturates3g
carbs25g
sugars20g
fibre3g
protein31g
salt0.53g

low

Method

step 1

Place the thinly sliced onion in a bowl with juice 1 lime, half the oregano and a pinch each of salt and pepper. Set aside.
step 2

Dry-fry the whole garlic in a non-stick pan until blackened on both sides, about 8 mins, then peel. Heat the grill. Arrange the thickly sliced onion on a baking tray with the tomatoes, cut-side up. Season and grill until blackened, about 8 mins. Tip into a bowl with the garlic, chipotle paste, 1 tsp chilli powder, 1 tbsp sugar and remaining lime juice. Season and whizz in a blender until smooth. Gently heat through in a pan.
step 3

Rub the pork with the remaining chilli powder, oregano, sugar and seasoning. Grill for 5 mins each side until cooked. Serve sliced in warm tortillas with some sauce, the pickled onions and coriander.

Recipe from Good Food magazine, February 2010

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A star rating of 4.3 out of 5.24 ratings

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