Chile Marinated Pork Loin
Welcome to San Pasqual’s Kitchen! I’m glad you’re here. This, my inaugural post, pays homage to Chimayo where my inspiration to start San Pasqual’s Kitchen began. I am excited to be using Chimayo chile as part of my marinade. I bought this chile and several others at El Potrero Trading Post while visiting the Sanctuary of Chimayo. This chile was so special the owner of the store advised me with a smile to share my other chiles with friends and family, but keep this one for myself.
The recipe for Chile-Marinated Pork Tenderloin couldn’t be more simple or more delicious. I have adapted it from The Santa Fe School of Cooking Cookbook. If you can’t find Chimayo chile you can definitely make this with your favorite chili powder, but of course the flavor will be different.
Ingredients (Sorry, the olive oil is missing)
Ingredients
2 lbs boneless pork tenderloin, sliced ½ inch thick
1 tbsp ground ancho chile
2 tbsp ground Chimayo chile
2 tbsp minced white onion
3 tsp minced garlic
1/3 cup chopped fresh cilantro
1 tbsp dried Mexican oregano
1 tsp ground cumin
1/3 cup freshly squeezed lime juice
1/3 cup aromatic olive oil
Salt to taste
To make the marinade: mix all the ingredients except the pork in a gallon size plastic bag.
Add the pork slices.
Marinate for 1 hour at room temperature.
Isn’t this color amazing?
To cook: Preheat the broiler. Lightly brush the broiler pan with vegetable oil. Remove the pork slices from the marinade and place on the broiler pan. Place the broiler pan about 2 inches from the broiler and broil for 4 minutes per side.
Chile Marinated Pork Tenderloin with Black Beans and Rice
Enjoy!
Chile-Marinated Pork Tenderloin
Ingredients
- 1 Tablespoon Ground Ancho Chile
- 2 Tablespoons Ground Chimayo Chile
- 2 Tablespoons Minced White Onion
- 3 teaspoons Minced Garlic
- ⅓ cups Chopped Fresh Cilantro
- 1 Tablespoon Dried Mexican Oregano
- 1 teaspoon Ground Cumin
- ⅓ cups Freshly Squeezed Lime Juice
- ⅓ cups Aromatic Olive Oil
- Salt To Taste
- 2 pounds Pork Tenderloin Sliced 1/2 Inch Thick
Instructions
- To make the marinade:
- Mix all the ingredients except the pork in a gallon size plastic bag.
- Add the pork slices.
- Seal the bag and marinate for 1 hour at room temperature.
- To cook:
- Preheat the broiler.
- Lightly brush the broiler pan with vegetable oil.
- Remove the pork slices from the marinade and place on the broiler pan.
- Place the broiler pan about 2 inches from the broiler and broil for 4 minutes per side.
I love food! I read cookbooks like they were novels. I get giddy in a farmer’s market. I find a chicken in a pot surrounded by carrots, onion, and celery a thing of beauty. My favorite sound is Mmmmmmmm!
Congratulations Tammy! This looks delicious 🙂 I’m checking your page out via my iPad, and everything seems to work fine. Can’t wait to see what you come up with next.
Thanks, Jeannette! I appreciate that. 🙂
We have a pork tenderloin just waiting for this recipe. It looks delicious! I’ll let you know how it does. Thank you for the inspiration!
Let me know how it goes, Anne. What chile are you using?