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pork tenderloin kosher salt paprika flour vegetable oil onions red bell peppers celery garlic beer tomatoes peppers thyme cilantro tortillas lime wedges
Viewed: 42 - Published at: 6 years agoIngredients
- 2 pounds pork tenderloin, cut into bite-sized pieces
- Kosher salt and freshly ground black pepper
- Smoked paprika, for seasoning
- Flour, for dredging
- 4 tablespoons vegetable oil, divided
- 2 onions, chopped
- 2 red bell peppers, chopped
- 3 to 4 ribs celery, chopped
- 4 cloves garlic, sliced
- 1 bottle Mexican-style beer (recommended: Negra Modela)
- 1 (15-ounce) can fire-roasted tomatoes
- 1 to 2 chipotle peppers in adobo sauce, medium to spicy heat level, seeded and finely chopped, plus 1 tablespoon adobo sauce
- 2 tablespoons chopped fresh thyme leaves
- A handful fresh cilantro, finely chopped
- Corn tortillas or quick-cooking polenta, for serving
- Lime wedges, for serving
Method
- Season the pork cubes with salt, pepper, and paprika.
- Dredge in the flour.
- Heat a Dutch oven with 3 tablespoons vegetable oil, 3 turns of the pan, over high heat.
- Brown the pork on all sides.
- Remove to a plate, reduce the heat, and add the remaining 1 tablespoon of oil.
- Add the onions, peppers, celery, and garlic and season with salt and pepper.
- Cover and sweat for 8 minutes or so.
- Uncover and stir for 1 to 2 minutes, and then deglaze the pot with the beer and let the liquid reduce, 1 minute more.
- Add the tomatoes, chipotle and adobo sauce, thyme, and cilantro and heat through.
- Add the pork back to the pot and simmer over medium-low heat until ready to serve.
- Char the tortillas or prepare quick-cooking polenta.
- Serve with lime wedges for topping.
