Dinner Tonight: Pork Tenderloin À La Mexicana Recipe

• 2 large poblano chiles
• 1 to 1 1/4 pound pork tenderloin, cut into bite-size cubes
• 2 tablespoons vegetable or olive oil
• 1 medium white onion, sliced 1/4 inch thick
• 3 garlic cloves, peeled and finely chopped
• 1 28 ounce can diced tomatoes, preferable fire roasted
• 3/4 cups beef broth or 2/3 cup water plus 2 tablespoons Worcestershire sauce
• 1 large branch fresh
• or 1/2 cup chopped cilantro

1. Roast peppers over open stovetop flame or broiler, turning until blackened all over. Transfer to a bowl and cover with a kitchen towel until cool enough to handle. Peel the blackened skins off and rinse under cool water to remove seeds. Slice into thin strips.
2. In the meantime, generously salt the tenderloin pieces. Heat the oil until almost smoking, then add the pork and sear over medium-high heat until browned all over. Remove the pork, leaving the oil in the pan.
3. 3. Add the sliced onion and cook 4-5 minutes over medium heat until golden but still crunchy, then add the garlic and poblano strips and cook until fragrant, about 2 minutes. Add the tomatoes, broth or water with Worcestershire, and the epazote if using. Bring to a boil and cook until slightly thickened, 4-5 minutes, then add meat and cilantro if using. Simmer until the pork is cooked through. Season with salt to taste.

poblano chiles, pork tenderloin, vegetable, white onion, garlic, tomatoes, beef broth, cilantro

Taken from www.seriouseats.com/recipes/2008/03/dinner-tonight-pork-tenderloin-a-al-mexicana.html (may not work)