Tinga Poblana: Pork Tenderloin In A Roasted Tomato And Avocado Sauce
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
41
Spice
51
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Oil1 small
Onion (thinly sliced)2 cloves
Garlic (finely chopped)1 tsp
Ground Cloves1 tsp
Ground Cinnamon1 tsp
Dried Thyme1 medium
Avocado (peeled and pitted)2 medium
Tomatillo (husks removed)1 cup
Water (cold)Directions:
1
In a medium-size pan heat the oil, and saute the onions and chopped garlic, until fragrant
2
Add the chopped tomatoes, and cook for about 30 minutes at medium heat
3
Mix in the cooked chorizo, cloves, cinnamon, thyme and chipotle chiles, add salt, to taste
4
Set aside
5
In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree
6
Set aside
7
Season the pork tenderloins with salt
8
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
9
Let rest for about 5 minutes
10
On a dinner plate put the avocado-tomatillo salsa
11
In the center, mound the tomato-chipotle sauce
12
Slice the pork on a diagonal, and place on top of the tomato sauce and garnish with a sprig of cilantro