Dinner Tonight: Pork Tenderloin À La Mexicana Recipe

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   Roast peppers over open stovetop flame or broiler, turning until blackened all over. Transfer to a bowl and cover with a kitchen towel until cool enough to handle. Peel the blackened skins off and rinse under cool water to remove seeds. Slice into thin strips.

2. 2

   In the meantime, generously salt the tenderloin pieces. Heat the oil until almost smoking, then add the pork and sear over medium-high heat until browned all over. Remove the pork, leaving the oil in the pan.

3. 3

   3. Add the sliced onion and cook 4-5 minutes over medium heat until golden but still crunchy, then add the garlic and poblano strips and cook until fragrant, about 2 minutes. Add the tomatoes, broth or water with Worcestershire, and the epazote if using. Bring to a boil and cook until slightly thickened, 4-5 minutes, then add meat and cilantro if using. Simmer until the pork is cooked through. Season with salt to taste.

No nutritional information available.

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