Guest Author - Susan Stewart
One of the most popular cuts of pork in Mexico is a ‘loma’, a pork tenderloin. It’s tender, lean, and is easily cut into attractive slices for serving. If there's a silver membrane on the tenderloin, remove it before cooking.
Pork Tenderloin in Green Chile Sauce
Serves 4
2 tablespoons olive oil
2 pounds pork loin, cut into chops
2 pouns tomatillos, husked or 4 cups canned tomatillos, drained
1 small onion, chopped
1 garlic clove
1 sprig cilantro
2 chiles poblanos, roasted, peeled, seeded, deveined, and chopped
1 teaspoon salt
fresh ground black pepper to taste
¼ cup water
Heat the oil and brown the chops on both sides. Remove, leaving the cooking oil in the pan.
If you are using fresh tomatillos, boil them for 10 minutes in salted water. Drain. Using a food processor or blender, puree the cooked tomatillos, onion, garlic, cilantro, and chilies until smooth. You may need to add a little water.
Reheat the oil and add the puree, cooking, stirring constantly, for 4-5 minutes over medium heat. Season to taste and add the browned pork chops. Cover and simmer over low heat about 30 minutes. The chops should be tender and the sauce slightly thickened.
Pork Tenderloin in Orange Sauce
A special dish that displays the strong Spanish influence in Mexico
Serves 6 to 8
3 pounds pork tenderloin
1 tablespoon ground cinnamon
¼ teaspoon ground cloves
salt and freshly ground black pepper to taste
3 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves (left whole)
1 cup fresh orange juice
1 cup hot water
¼ cup golden raisins
2 tablespoons capers
¼ cup slivered, blanched almonds (optional)
2 oranges, peeled, sliced, and seeded (optional)
Season the pork with the cinnamon, cloves, and salt and pepper. In the oil, brown the meat on both sides. Add the onion and garlic to the pan, cooking until translucent. Add the orange juice and hot water. Cover and cook over low heat about 1-1½ hours, adding more water and juice as needed. (May also be baked at 350 for 1 hour)
Remove the tenderloin and the whole garlic cloves. You should have about 1 cup of sauce in the pan – add more juice and water if required. Add the raisins and capers, and cook the sauce until slightly reduced.
Serve the meat with the sauce and garnish with the almonds and orange slices, if desired.
