Pork tenderloin with chipotle sauce & pickled red onions

Contains pork – recipe is for non-Muslims only
The ultimate Friday night food, these smoky flavoured wraps will bring the taste of Mexico to your table

  • Prep:25 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 305
  • fat 10g
  • saturates 3g
  • carbs 25g
  • sugars 20g
  • fibre 3g
  • protein 31g
  • salt 0.53g


  • 2 red onion, one thickly and one thinly sliced
  • juice 2 limes
  • 2 tsp dried oregano
  • 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
  • 2 pork tenderloin, about 500g each
  • coriander sprigs and warm soft tortillas (flour or corn), to serve


  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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