Tuesday, 4 June 2013

Pork Tenderloin with Chipotle Sauce

I can't believe it's been almost a whole week since my last post! It's not that I haven't had the time, there's just not been as much cooking going on as I would have liked! I also made a couple of things that didn't turn out well enough for the blog. You try and fail, and then eventually succeed! And here is definitely a pretty substantial meal I'd say!
Finally I got to try proper chipotle sauce, and I made it myself!

Don't be interrogated by the ingredients list, a few of the same spices and vegetables are used a couple of times over *smiles*

Pork Tenderloin with Chipotle Sauce
(Serves 2, about 495 calories each without tortilla)

For the Chipotle sauce:
4 garlic cloves, unpeeled
3 tomatoes, halved
1/2 red onion, sliced
1 tbsp chipotle paste
1 tsp chilli powder
1 tsp brown sugar
1/2 lime, juiced
Salt and pepper

For the "pickled onion":
Half a red onion, finely sliced
1/2 lime, juiced
1 tsp oregano
Sprinkle of salt and pepper

For the pork tenderloin:
450g pork tenderloin
2 tsp brown sugar
1 tsp chilli powder
2 tsp oregano
Salt and pepper

Coriander (optional) and tortillas to serve
Personally I preferred it without the coriander!

- Start by dry-frying the garlic cloves in their skin, on medium heat for about 8 minutes, toss a few times during this time. Turn the grill up to medium high, and place half of the sliced onion and tomatoes (cut side up) on a baking tray and grill until lightly charred.

- In the meantime, take a small bowl and combine the pickled onion - the second half of the onion, juice of half a lime, oregano, salt and pepper. Leave to the side until serving!

- In a bowl, have the juice of the remaining lime, 1 tsp brown sugar, 1 tbsp chipotle paste, 1 tsp chilli powder, salt, pepper, peeled garlic cloves, and grilled onion and tomatoes. Use a blender or stick mixer and whizz until you've got a smooth sauce.

- Rub the pork tenderloin with the remaining spices and brown sugar and turn the grill to medium. Cook for about 15 minutes, turning every five minutes. Slice it when you think it's cooked just to make sure it's done, if it is - continue slicing the tenderloins, ready to serve!

- Assemble the dish, and place a little bit of everything in a tortilla, add cheese or sour cream, or perhaps some guacamole on top of it if you want to add some more, but it's really not neccessary - deeelicious!

Also, last week some of my Scandinavian colleagues and I placed an order with ScandiKitchen. I already had a few things from last time we ordered, but got a couple of bits for good measure

Rhubarb cordial (no sentimental value, only bought out of sheer curiosity!), potato "tortillas" (usually served filled with a sausage, ketchup, mustard and crispy onions) aaaand last but not least the infamous brown cheese!

Which you serve like this, with some butter, or perhaps on a nice soft slice of bread, mmmmm!

Original source:

- Jules

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