Tinga Poblana -Pork Tenderloin in a Roasted Tomato and Avocado |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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an old favorite 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) |
Directions:
1. In a medium-size pan heat the oil, and sauté the onions and chopped garlic, until it starts smelling nice.
2. Add the chopped tomatoes, and cook for about 30 minutes at medium heat.
3. Mix in the cooked chorizo, cloves, cinnamon, thyme and chipotle chilies, add salt, to taste. Set aside.
4. In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside.
5. 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.
6. 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.
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