Tinga Poblana Pork Tenderloin In A Roasted Tomato And Avocado Recipes

TINGA POBLANA -PORK TENDERLOIN IN A ROASTED TOMATO AND AVOCADO

Tinga Poblana -Pork Tenderloin in a Roasted Tomato and Avocado image

Make and share this Tinga Poblana -Pork Tenderloin in a Roasted Tomato and Avocado recipe from Food.com.

Provided by brandycliff

Categories Pork

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1/2 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
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon dried thyme
2 ounces canned chipotle chiles in adobo, blended
salt, to taste, plus
1/2 teaspoon salt, and more for seasoning
1 medium avocado, peeled and pitted
2 medium tomatillos, husks removed
1/2 cup cilantro
1 cup cold water
fresh cilantro, pluches for garnish
2 (1 lb) pork tenderloin (medium sized, trimmed)

Steps:

In a medium-size pan heat the oil, and sauté the onions and chopped garlic, until it starts smelling nice.
Add the chopped tomatoes, and cook for about 30 minutes at medium heat.
Mix in the cooked chorizo, cloves, cinnamon, thyme and chipotle chilies, add salt, to taste. Set aside.
In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside.
Season the pork tenderloins with salt. 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. Let rest for about 5 minutes.
On a dinner plate put the avocado-tomatillos salsa. In the center, mound the tomato-chipotle sauce. Slice the pork on a diagonal, and place on top of the tomato sauce and garnish with a sprig of cilantro.

Nutrition Facts : Calories 635.1, Fat 38.1, SaturatedFat 11.8, Cholesterol 187.1, Sodium 939.9, Carbohydrate 13.3, Fiber 5.6, Sugar 4.8, Protein 59.4

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