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Dinner Tonight: Pork Tenderloin à la Mexicana

Every time I open Rick Bayless's books, he proves to me that Mexican cooking is more than tacos and burritos. It's not that I didn't already know this--but somehow I'm still surprised when ingredients and flavors I'm used to eating in tortillas end up outside them. His book Mexican Everyday is his most accessible, full of quick meals from salads to soups to meat off the grill.

I wrote about pork tenderloin earlier this week in a wonderful salad, but I still had more left to cook. After an important hot sear, a short simmer in fire-roasted tomatoes and a few roasted poblanos results in flavor and tenderness surrounded by a gently spiced broth. The dish is fragrant and flavorful despite the short cooking time and excellent over rice or with some black beans. But for good measure, I'm planning on reducing the leftovers a bit more and stuffing the whole thing in a tortilla for lunch. Just so I recognize it.

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