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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
  • Serves 4
  • Easy
  • Calories 305
  • Carbohydrates 25
  • Saturated Fat 3
  • Sugar 20
  • Protein 31
  • Fat 10
  • Fibre 3
  • Salt 0.53

Nutrition per serving

  • Calories 305
  • Carbohydrates 25
  • Saturated Fat 3
  • Sugar 20
  • Protein 31
  • Fat 10
  • Fibre 3
  • Salt 0.53

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

  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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