My first post ~ Chile Marinated Pork Tenderloin

Chile Marinated Pork Loin Welcome to San Pasqual’s Kitchen. 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 yourself. 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) I 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 Chile Marinated Pork Tenderloin with Black Beans and Rice

¡Que aproveche! Enjoy!pork 3 pork 2 Chile Marinated Pork Loin

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