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Pork tenderloin with chipotle sauce & pickled red onions
Serves 4
Easy
Prep:
Cook:
The ultimate Friday night food, these smoky flavoured wraps will bring the taste of Mexico to your table
Skip to ingredients
- 2 red onionsone thickly and one thinly sliced
- juice 2 limes
- 2 tsp dried oregano
- 8 fat garlic clovesunpeeled
- 6 medium plum tomatoeshalved
- 2 tbsp chipotle paste(we used Discovery, available from Waitrose)
- 2 tbsp chilli powder
- 3 tbsp soft brown sugar
- 2 pork tenderloinsabout 500g each
- coriandersprigs and warm soft tortillas (flour or corn), to serve
Nutrition: per serving
- kcal305
- fat10g
- saturates3g
- carbs25g
- sugars20g
- fibre3g
- protein31g
- salt0.53glow
Method
step 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.
step 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.
step 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.
