El Diablo Pork Tenderloin
David and I enjoy pork a lot which includes ribs, chops, tenderloin, roast, and so on. It’s also been called “the other white meat” although this protein is considered a red meat. It’s a good source of nutrients and also quite a versatile ingredient to cook with.
One cut of meat we really like is tenderloin. So far I’ve shared many recipes using this particular cut including Pork Tenderloin with Spicy Pineapple Mango Sauce, Maple Mustard, Pork Tenderloin Vitali, Stuffed Pork Tenderloin and now this featured one… El Diablo Pork Tenderloin!
If I could describe this dish simply it would be… It looks Mexican, it smells Mexican and it tastes Mexican! Should I go any further? I’m serious though. This El Diablo Tenderloin tastes exactly the way it’s been described!
First I season the meat with chipotle chili powder which gives it such a lovely smokey flavor. Then after it’s cooked, I move on to the sauce using a couple of peppers; Serrano which originated in Mexico and Fresno from California which is widely used in Mexican cuisine. It’s not overly spicy but has some zip to it! From there, I add more Mexican ingredients including tequila and agave nectar to give this dish it’s flavorful Mexican authenticity.
The first time David and I made it, we couldn’t believe how incredible it was! This El Diablo Pork Tenderloin is a meal we like to serve often with Mashed Potatoes and steamed vegetables. It’s a great recipe to have on hand when we’re in the mood for the colors, aromas and flavors of Mexico.
Bon Appétit!
Here are several more Mexican inspired recipes for you to enjoy…
– Sombrero Pizza
– Spicy Beef Nacho Supreme
– El Pollo Cinco de Mayo • Slow Cooker Mexican Chicken
– Grilled Fish Tacos
– Fire Roasted Salsa
– Chicken Tortilla Soup
and for even more pork recipes, click on this link… Recipe Category • Pork
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El Diablo Pork Tenderloin
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Ingredients
- 1 large pork tenderloin, silverskin removed
- 2 tsp. chipotle chili powder, or as needed
- 2 tbsp. vegetable oil
- 1/4 cup white onions, minced
- 2 tbsp. serrano peppers, minced
- 2 tbsp. fresno chili peppers, minced
- 1 large clove garlic, pressed
- 3/4 cup low-sodium chicken broth
- 1/2 tsp. ground cumin
- 1/3 cup blue agave tequila
- 1/4 cup freshly squeezed orange juice tips & tricks
- 1/2 tbsp. agave nectar, or more to taste tips & tricks
- 1/3 cup 35% heavy cream
- 2 tbsp. cold butter
- 1 tbsp. chopped cilantro, for garnish tips & tricks
- 2-4 lime wedges, for garnish
Directions
- Preheat oven to 375ºF.
- Season the tenderloin evenly with chipotle chili powder until entirely coated; set aside.
- In an ovenproof skillet over high heat, add oil and when it starts shimmering, add pork and sear it until brown, about 1 ½ to 2 minutes.
- Flip it over and transfer to the preheated oven. Cook for 18 to 20 minutes or until the internal temperature reaches 140ºF.
- Remove from the heat and transfer the pork to a cutting board. Place foil on top forming a tent and let it rest for 20 minutes while making the sauce.
- In the same skillet, remove the extra fat using paper towels leaving about 1 ½ tbsp. Turn the heat to medium and when it gets hot, add onions, serrano and fresno peppers; sauté until softened, about 4 minutes. Add garlic and sauté for only 1 minute.
- Pour in chicken broth and deglaze the skillet by scraping the bottom of the pan to dislodge any brown bits.
- When the mixture is warm again, add cumin, tequila, orange juice, agave nectar and heavy cream. Whisk the ingredients very well and cook until the sauce thickens, about 15 to 20 minutes.
- When consistency is reached, turn off the heat and add cold butter. Swirl it around until incorporated.
- Slice the pork tenderloin and transfer to warm serving plates. Spoon the sauce over and sprinkle on some chopped cilantro; add one lime wedge per plate.
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