Tinga Poblana -Pork Tenderloin in a Roasted Tomato

Name: Tinga Poblana -Pork Tenderloin in a Roasted Tomato and Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ tablespoon oil; 1 small onion, thinly sliced; 2 garlic cloves, finely chopped; 1 lb plum tomato, roasted peeled and chopped; 6 ounces chorizo sausage, out of the casing, cooked and crumbled; ¼ teaspoon ground cloves; ¼ teaspoon ground cinnamon; 1 teaspoon dried thyme; 2 ounces canned chipotle chiles in adobo, blended; salt, to taste, plus; ½ teaspoon salt, and more for seasoning; 1 medium avocado, peeled and pitted; 2 medium tomatillos, husks removed; ½ cup cilantro; 1 cup cold water; fresh cilantro, pluches for garnish; 2 (1 lb) pork tenderloin (medium sized, trimmed)

Servings: persons

½ tablespoon oil
1 small onion, thinly sliced
2 garlic cloves, finely chopped
1 lb plum tomato, roasted peeled and chopped
6 ounces chorizo sausage, out of the casing, cooked and crumbled
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
1 teaspoon dried thyme
2 ounces canned chipotle chiles in adobo, blended
salt, to taste, plus
½ teaspoon salt, and more for seasoning
1 medium avocado, peeled and pitted
2 medium tomatillos, husks removed
½ cup cilantro
1 cup cold water
fresh cilantro, pluches for garnish
2 (1 lb) pork tenderloin (medium sized, trimmed)

1
In a medium-size pan heat the oil, and saute the onions and chopped garlic, until it starts smelling nice.
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 chilies, 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-tomatillos 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.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ½ tablespoon oil, 1 small onion, thinly sliced, 2 garlic cloves, finely chopped, 1 lb plum tomato, roasted peeled and chopped, and more.

Yes, Tinga Poblana -Pork Tenderloin in a Roasted Tomato and Avocado falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tinga Poblana -Pork Tenderloin in a Roasted Tomato and Avocado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions