Pork tenderloin with chipotle sauce & pickled red onions

Pork tenderloin with chipotle sauce & pickled red onions

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(16 ratings)

Prep: 25 mins Cook: 30 mins

Easy

Serves 4
The ultimate Friday night food, these smoky flavoured wraps will bring the taste of Mexico to your table

Nutrition and extra info

Nutrition:

  • kcal305
  • fat10g
  • saturates3g
  • carbs25g
  • sugars20g
  • fibre3g
  • protein31g
  • salt0.53g
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Ingredients

  • 2 red onion, one thickly and one thinly sliced
  • juice 2 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 8 fat garlic clove, unpeeled
  • 6 medium plum tomatoes, halved
  • 2 tbsp chipotle paste (we used Discovery, available from Waitrose)
  • 2 tbsp chilli powder
  • 3 tbsp soft brown sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 pork tenderloin, about 500g each
  • coriander sprigs and warm soft tortillas (flour or corn), to serve

Method

  1. Place the thinly sliced onion in a bowl with juice 1 lime, half the oregano and a pinch each of salt and pepper. Set aside.

  2. Dry-fry the whole garlic in a non-stick pan until blackened on both sides, about 8 mins, then peel. Heat the grill. Arrange the thickly sliced onion on a baking tray with the tomatoes, cut-side up. Season and grill until blackened, about 8 mins. Tip into a bowl with the garlic, chipotle paste, 1 tsp chilli powder, 1 tbsp sugar and remaining lime juice. Season and whizz in a blender until smooth. Gently heat through in a pan.

  3. Rub the pork with the remaining chilli powder, oregano, sugar and seasoning. Grill for 5 mins each side until cooked. Serve sliced in warm tortillas with some sauce, the pickled onions and coriander.

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Comments (11)

hatface1's picture

I haven't made the pork so can't comment, but the smokey sauce is fantastic! I've found Tipping the grilled onion and tomato, garlic and other ingredients into the pan and hand-blending does the trick (thinned out slightly with half a tin of tomatoes) saves washing up.

I made extra and freeze portions. Just defrosted a portion to go in wraps with cajun spiced grilled salmon and green peppers, avocado and sour cream. YUM!

harrymondeo's picture
4

Very nice, think that the chipotle sauce is lovely and tasty. A nice change from fahitas, and although I know I will make again, not one that I would go too crazy for. Probably just my own taste, might try with chicken next time

rwneal's picture
4

The pork was really moist and well flavoured, though took much longer to cook than stated (I had to slice in half lengthways to cook the centre).

The pickled onions were delicious, and really easy; will definiatly make these to go with other wraps and salads.

I couldn't find any Chipotle chilies so I can't comment on the sauce.

chuckyeggfam's picture
5

This is delicious and I have made it many times now.

I find the recipe makes plenty of the chipotle sauce so I freeze the leftovers in batches, meaning we can have it another 3 times without going to the effort of preparing the sauce each time. I rub the pork with the ingredients and prepare the pickled onions on the morning of the day we are having this for dinner, then I just have to heat through the sauce and cook the pork. Easy!

I buy the chipotle paste from my local Sainsbury's (it is on the aisle for speciality ingredients).

cscollins's picture
4

This went down a treat with the family. I used some pork rasher strips which i cut up after cooking. These worked quite well, although probably could have done with "something on the side" as the wraps alone didn't seem enough. (Emergency trip to chippy by hubby for chips to go with it) Way too much chipotle sauce - had 3 extra pots to freeze after we'd finished. Made a lovely spicy dip the next day though!

eleanormayo's picture
4

I had some leftover pork to use up after a hog roast, so just made the chipotle sauce and pickled onions and shredded to pork to put into the wraps. Was very tasty and would do it again with the pok done properly to max out the taste!

lisamary's picture
4

Tasty, fun to prepare, smelt fantastic whilst cooking and was delicious. Neither of us is particularly keen on pork, but this has become a definite fave in our house.

tracyann's picture
5

Excellent. Leftovers tasted great the next day in a lunchbox. This is a family favourite.

drd101's picture
5

Very easy, very tasty.

I couldn't find chipotle paste, so zuzzed up a small tin of chipotles in adobo & used half. The finished meal was *very*hot (good for 2 of us, & good with a splodge of natural yogurt for the wimpier 3rd), but I gather that the brand of chipotles/adobo I used is particularly hot.

Definitely a keeper.

drd101's picture
5

Very easy, very tasty.

I couldn't find chipotle paste, so zuzzed up a small tin of chipotles in adobo & used half. The finished meal was *very*hot (good for 2 of us, & good with a splodge of natural yogurt for the wimpier 3rd), but I gather that the brand of chipotles/adobo I used is particularly hot.

Definitely a keeper.

Questions (1)

teresaheffer's picture

Should it really be 2 tbsp (i.e. tablespoons) of chilli powder? I didn't use quite that much but it was too hot for me! I usually don't mind a bit of heat but this was so hot I didn't really enjoy it. Will try again with less chilli powder some time.
I agree that the pork took quite a lot longer to cook than the stated time, too.

last edited: 13:14, 4th Sep, 2013

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