Mexican pork tenderloin in smoky adobo sauce with crisp vegetables
From the foundersHans Hammar·Co-founder & CFO
A flavourful pork tenderloin seared on the hob and simmered in a smoky, aromatic adobo sauce of dried chilli, garlic and cumin, served with sautéed vegetables.
Ingredients
2 servings
- 500 gfresh pork tenderloin
- 300 gbroccoli
- 3 stcarrots
- 1 stonion
- 3 stgarlic cloves
- 250 gpassata
- 2 dlchicken stock
- 1.5 mskancho chilli powder
- 1 tskground cumin
- 1 tskdried oregano
- 1 mskolive oil
- 1 stlime
How to make it
- 1
Cut the pork tenderloin into medallions about 2 cm thick. Season all over with salt, pepper and half the cumin.
- 2
Cut the broccoli into florets and slice the carrots into rounds. Finely chop the onion and garlic.
- 3
Heat half the oil in a large frying pan over medium-high heat. Sear the pork medallions for about 2 minutes per side until nicely browned. Remove from the pan and set aside on a plate.
- 4
Add the rest of the oil to the pan and sauté the onion and garlic for 3 minutes until soft.
- 5
Stir in the ancho chilli, the remaining cumin and the oregano. Fry, stirring, for 1 minute so the spices release their aromas.
- 6
Pour in the passata and chicken stock. Bring the sauce to the boil and simmer for 5 minutes until it thickens slightly.
- 7
Add the broccoli and carrots straight into the sauce. Return the pork and any resting juices to the pan. Simmer everything with a lid on for about 8-10 minutes until the meat is cooked through and the vegetables are tender but still crisp.
- 8
Squeeze over fresh lime juice just before serving and season with a little flaky salt.
Kitchen tips
- Ancho chilli gives a deep, smoky flavour without being too hot. If you want more heat, add a pinch of cayenne pepper.
- Simmering the vegetables directly in the adobo sauce lets them soak up all the flavour while staying juicy.
AI-generated content. Always verify ingredients and allergen information yourself.
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