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
Ingredients
- 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
Method
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.
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.
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.