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0.0 – 0 reviews • Fruit
| Level: |
Easy |
| Total: |
1 hr 35 min |
| Prep: |
15 min |
| Inactive: |
10 min |
| Cook: |
1 hr 10 min |
| Yield: |
s: 4 servings |
| Level: |
Easy |
| Total: |
1 hr 35 min |
| Prep: |
15 min |
| Inactive: |
10 min |
| Cook: |
1 hr 10 min |
| Yield: |
s: 4 servings |
Ingredients
- 15 dried arbol chiles
- 1 tablespoon/15 ml red wine vinegar
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 1 tablespoon/15 ml red wine vinegar
- 1 teaspoon/ 5 ml sugar
- 12 Italian tomatoes, blanched and peeled
- 1 clove garlic, peeled
- Salt and freshly ground black pepper
- One 1-pound/450 g pork tenderloin
- 1 tablespoon/15 ml smoked paprika
- 1 tablespoon/15 ml sweet paprika
- 1 teaspoon/ 5 ml cayenne
- 2 tablespoons/30 ml canola oil
- Salt and freshly ground black pepper
- 1 red onion, thinly sliced
- 4 crusty rolls or a baguette cut into 4 pieces
- Squeeze of lime juice
Instructions
- For the spicy sauce: Cook the chiles in boiling water until tender, about 20 minutes. Put in the blender with a little of the cooking water and the vinegar and garlic. Season with salt and pepper. Blend until smooth. Set aside.
- For the sweet sauce: Using a blender, blend the vinegar, sugar, tomatoes and garlic. Pour into a saucepan and cook until thick, about 30 minutes. Season with salt and pepper. Set aside.
- For the pork tenderloin: Preheat the oven to 350 degrees F/180 degrees C. Place the pork in a bowl, add the paprikas and cayenne and mix well.
- Heat the oil in a pan over high heat. Add the pork and fry until golden brown on all sides, about 5 minutes. Put the pan in the oven until a meat thermometer inserted in the center of the tenderloin reads 122 degrees F/50 degrees C for medium, about 15 minutes. Place the pork on a plate and cover with aluminum foil. Let rest for 10 minutes and slice.
- Place the meat and onions on the rolls. Dip the sandwiches in the spicy sauce and add a ladle of the sweet sauce. Squeeze some lime juice over top.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
540 |
| Total Fat |
15 g |
| Saturated Fat |
2 g |
| Carbohydrates |
70 g |
| Dietary Fiber |
12 g |
| Sugar |
22 g |
| Protein |
36 g |
| Cholesterol |
70 mg |
| Sodium |
1784 mg |
| Serving Size |
1 of 4 servings |
| Calories |
540 |
| Total Fat |
15 g |
| Saturated Fat |
2 g |
| Carbohydrates |
70 g |
| Dietary Fiber |
12 g |
| Sugar |
22 g |
| Protein |
36 g |
| Cholesterol |
70 mg |
| Sodium |
1784 mg |
