Monday, February 28, 2011

Pork Tenderloin a la Mexicana

Here's one that I had made many moons ago, but hadn't shared yet. The picture is not the best, but the dish was surprisingly good.

Pork may be the other white meat, but is definitely not one of our go to meats in this house. We enjoy it well enough, but in our experience, it goes from almost done to overcooked in a matter of seconds. The nice thing about this dish is that even if your pork gets a little overcooked, the flavors are still delicious enough that it doesn't matter.
Pork Tenderloin a la Mexicana 
(Puerco a la Mexicana)
Serves 4
  • 2 large fresh poblano chiles
  • 1 to 1 1/4 pounds pork tenderloin, cut into 1-inch cubes
  • Salt
  • 2 tablespoons vegetable or olive oil
  • 1 medium white onion, sliced 1/4 inch thick
  • 3 garlic cloves, peeled and finely chopped or crushed through a garlic press
  • One 28-ounce can diced tomatoes in juice (preferably fire-roasted), drained
  • 3/4 cup beef broth OR 2/3 cup water plus 2 tablespoons Worcestershire sauce
  • 1 large branch fresh epazote OR 1/2 cup (loosely packed) coarsely chopped cilantro
1. Roast the peppers over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler. Place in a bowl, cover with a kitchen towel and let cool until they can be handled.
2. While the chiles are cooling, pat the meat dry on paper towels. Sprinkle liberally all over with salt. Heat the oil in a very large (12-inch) skillet over medium-high. When the oil is hot, add the pork in an uncrowded single layer and cook, stirring and turning regularly, until browned all over, about 4 minutes. With a slotted spoon, remove to a plate, leaving behind as much oil as possible. Set the skillet aside.
3. Rub the blackened skin off the chiles and pull out the stems and seed pods. Rinse the chiles to remove bits of skin and seeds. Cut into 1/4-inch strips.
4. Return the skillet to medium-high heat. Add the onion and cook, stirring frequently, until richly golden but still crunchy, 4 to 5 minutes. Add the garlic and chile strips and stir until fragrant, then pour in the drained tomatoes, broth (or water-Worcestershire combo) and epazote (save the cilantro to add later). Bring to a boil and let cook until slightly thickened, about 5 minutes. Add the meat to the pan (and cilantro, if that’s what you’re using). Reduce the heat to medium and simmer briskly until the pork is cooked through–I (Bayless) like it still a touch rosy inside, which usually takes just about 5 minutes of simmering.
5. Taste and season with salt, usually about 1 teaspoon. Remove the epazote from the pan, if necessary, and you’re ready to serve.

Source: Rick Bayless Mexican Everyday

No comments:

Post a Comment