Pork Tenderloin a la Mexicana
Shopping List
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2 Poblano Chiles
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Pork tenderloin, 1-1.25 lbs
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1 white onion
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1 can diced tomatoes
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1 branch fresh epazote, if you can find it (otherwise, cilantro)
Staples Used
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Garlic
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Beef broth
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Worcestershire sauce
Notes
Most important: use the Dutch Oven, not a skillet. This makes a lot.
The recipe calls for just a pound or so of tenderloin, but nobody sells that outside the butcher case. In practice, we make 2 lbs, because that's a standard package, and have leftovers. Scale everything up accordingly.
I didn't bother broiling the Poblanos. We should try that sometime, to see how it changes things, but it's a lot of extra nuisance.
Even with 4 Poblanos, this isn't very spicy. It could use more zing: think about tossing in a jalapeño. It also needs a bit of acid, and probably a bit more salt, so we should mess with it. Possibly some smoked paprika? Maybe some pickled onions mixed in?
Note that the diced tomatoes are drained! That is important, to keep it from being watery.
Justin likes a bit of Quick Onion Pickle on this.
Goes With: Goes pretty well served over some broccoli, although there are probably better (certainly more authentic) options.
Also works with highly-adulterated Cauliflower Rice -- add jalepeno, granulated garlic and onion, etc.
-- As written, we found it good-not-great. Could probably be great, but needs more work.
Variations
