I was at the grocery store this morning and picked up a copy of one of my favorite magazines, called Cocina Facil (literally, "cook easy" or Easy Cooking.) I get alot of good recipes from this magazine and thought you all might enjoy this one. Like many Mexican recipes, it uses a braising method for cooking, which I've never used with pork tenderloin, but it sounds pretty good. I'll try it soon - maybe someone else will try it before I do! I scanned the page so you could see the picture, and have translated the recipe for you:
Spicy Pork Tenderloin with Garlic and Chiles
Ingredients:
Spicy Pork Tenderloin with Garlic and Chiles
Ingredients:
- 1 pork tenderloin, about two pounds
- 3 TBS lime juice
- 5 cloves of garlic, finely minced
- 3 guajillo chiles, de-stemmed and de-seeded, cut in fine strips (horizontally)
- 1/4 cup olive oil
- 5 sprigs of parsley, finely chopped
- salt and pepper to taste
- Arrange the meat in a baking dish, pour in the lime juice, season with salt and pepper, cover with plastic wrap and marinate, at least 15 minutes, in the refrigerator.
- In a nonstick skillet over medium heat, heat 2 tablespoons oil and sear the meat on all sides
- Lower the flame, add 2 cups water (I think I would use stock or bouillon) , cover the pan and cook 10 minutes or until the meat is cooked (not sure if 10 minutes would do it, but maybe)
- In another pan, heat the remaining oil and fry the garlic, add the chile strips, sprinkle with parsley. Add to the meat in the first pan.
- Turn off the heat and let stand, covered, for 3 minutes. Slice meat into serving portions and serve with white rice