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1 teaspoon dry oregano
4 garlic cloves
1½ pounds pork tenderloin
4 tablespoons olive oil
2 pounds Russet potatoes, peeled and diced evenly
1 oz bittersweet chocolate
½ cup chicken broth
¼ cup white wine
1 teaspoon chipotle en adobo
¼ cup brown sugar
salt and pepper to taste
1. Mash two cloves of garlic, oregano, salt and pepper into a paste, preferably with a mortar and pestle, and marinate the pork tenderloin with the mixture for at least two hours and up to six hours in a resealable bag. Place the bag in the refrigerator.
2. When you’re ready to cook the tenderloin, turn oven to 375°F. Remove any excess marinade from the pork. Add one tablespoon of oil to a very hot sauté pan and brown the meat for 3 minutes on each side. Place the pan in the oven and cook for 8–10 minutes, until the meat thermometer registers 145°F. Let the meat rest before slicing.
3. Place the potatoes in a medium saucepan, add salt to taste, cover with water and then cook at a medium-high heat until the potatoes are completely tender.
4. In a separate pan, warm two tablespoons of olive oil and add the two diced garlic cloves. Sauté at low heat for 2–3 minutes, until the oil is completely fragrant. Drain the potatoes well and add the garlic-infused oil. Mash well.
5. Place chocolate on a small pot in a water bath at medium heat until the chocolate melts. Add the wine, stirring constantly at medium heat for 2–3 minutes. Add chicken broth, chipotle, sugar, and a pinch of salt. Stir and cook 3–4 minutes, stirring at low heat until the sauce thickens.
6. Spoon the sauce over slices of pork tenderloin. Serve with mashed potatoes and a salad of your choice.
Other recipes by Denisse:
The Mexican Tamale: A Delight for the Palate
Pastelón de Plátano Maduro (Puerto Rican Lasagna)
Pico de Gallo
Polvorosa de Pollo (Chicken Pot Pie)
Mexican-Style Grilled Corn
Paella Mixta (Mixed Seafood Paella)
Flan de la Abuela (Grandma's Flan)
Scallop Ceviche with Serrano Chile
Shrimp Asopao with Pigeon Peas