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Home/Recipes/Pork Tenderloin in Ancho-Tomato Sauce

Pork Tenderloin in Ancho-Tomato Sauce

Serves 6 to 8
Time 1 hr
This flavorful pork is extremely versatile and great to have on hand when the house is full of guests. Serve with rice, black beans and tortillas, or slice for sandwiches and top with shredded lettuce, pickled onions and refried beans. For the juiciest meat possible, slice just before serving.
Special Diets:
Dairy-Free
Gluten-Free
High-Fiber
Sugar-Conscious
Wheat-Free
Ingredients
  • 8 ancho chiles (about 4 ounces), seeded, stemmed and roughly chopped
  • 4 cloves garlic
  • 1 tablespoon brown sugar
  • 1 cup crushed tomatoes, preferably fire-roasted
  • 1 medium yellow onion, quartered
  • 4 cups low-sodium chicken broth, divided
  • 2 (1.0-pound) pork tenderloins, trimmed
  • 1 tablespoon vegetable oil, divided
  • 1/2 teaspoon fine sea salt, plus more as needed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 teaspoon ground black pepper, plus more as needed
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Exclusively for Prime members in select ZIP codes.

Method

Combine chiles, garlic and 1 cup water in a small pot over medium heat.

Bring to a boil, reduce heat to a simmer and cook for 3 minutes.

Remove from the heat and let stand for 2 minutes.

Drain, reserving cooking water, and transfer chiles and garlic to a blender.

Add brown sugar, tomatoes, onions, 2 cups of the broth and 1 tablespoon of the reserved cooking water and purée. Set aside.

Rub tenderloins with 1/2 tablespoon of the oil and season liberally with salt and pepper on all sides.

Mix cumin, cinnamon and oregano together and season the pork with this mixture on all sides.

Heat the remaining 1/2 tablespoon oil in a large pot over medium high heat.

Add one pork tenderloin and cook until golden brown on all sides, about 2 minutes per side.

Remove and repeat with remaining tenderloin. Set both aside.

Transfer purée to the pot and bring to a simmer.

Add remaining 2 cups broth, bay leaf and salt and pepper.

Return tenderloins to the pot and spoon the sauce over them.

Cook over medium low heat for 25 to 30 minutes, until the internal temperature of the pork reaches 160°F.

Season with salt and pepper.

Remove pork from pot and slice on the bias as thinly as possible. Arrange slices on a platter and spoon sauce over the top.

Nutritional Info:
Per serving: 360 calories (110 from fat), 13g total fat, 3.5g saturated fat, 120mg cholesterol, 350mg sodium, 18g carbohydrates (5g dietary fiber, 3g sugar), 45g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
  • 8 ancho chiles (about 4 ounces), seeded, stemmed and roughly chopped
  • 4 cloves garlic
  • 1 tablespoon brown sugar
  • 1 cup crushed tomatoes, preferably fire-roasted
  • 1 medium yellow onion, quartered
  • 4 cups low-sodium chicken broth, divided
  • 2 (1.0-pound) pork tenderloins, trimmed
  • 1 tablespoon vegetable oil, divided
  • 1/2 teaspoon fine sea salt, plus more as needed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 teaspoon ground black pepper, plus more as needed
Shop with Prime

Exclusively for Prime members in select ZIP codes.