Prep 30 mins
Cook 50 mins
an old favorite
- 1⁄2 tablespoon oil
- 1 small onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 lb plum tomato, roasted peeled and chopped
- 6 ounces chorizo sausage, out of the casing, cooked and crumbled
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- 2 ounces canned chipotle chiles in adobo, blended
- salt, to taste, plus
- 1⁄2 teaspoon salt, and more for seasoning
- 1 medium avocado, peeled and pitted
- 2 medium tomatillos, husks removed
- 1⁄2 cup cilantro
- 1 cup cold water
- fresh cilantro, pluches for garnish
- 2 (1 lb) pork tenderloin (medium sized, trimmed)
- In a medium-size pan heat the oil, and sauté the onions and chopped garlic, until it starts smelling nice.
- Add the chopped tomatoes, and cook for about 30 minutes at medium heat.
- Mix in the cooked chorizo, cloves, cinnamon, thyme and chipotle chilies, add salt, to taste. Set aside.
- In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside.
- Season the pork tenderloins with salt. In a very hot cast-iron skillet sear the pork for about 4 minutes, turn the pork, and cook on the other side for about 2 minutes or until done. Let rest for about 5 minutes.
- On a dinner plate put the avocado-tomatillos salsa. In the center, mound the tomato-chipotle sauce. Slice the pork on a diagonal, and place on top of the tomato sauce and garnish with a sprig of cilantro.