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Pork Loin with Poblano Chiles

From the book I Like Food, Food Tastes Good by
Serves 2 to 4


This recipe comes from Nate Query, the bassist with the band The Decemberists.


4 mushrooms
1 serrano chile
1 or 2 poblano chiles
1 small-to-medium onion
4 cloves garlic
1 lb. pork tenderloin
2 to 3 Tbsp. butter
~ Oil
~ Salt and pepper
¼ cup cream
~ Cilantro
~ Limes, cut into wedges
~ Corn tortillas
~ Queso fresco


  1. Dice mushrooms, chiles, onion, and garlic. Cut pork into evenly sized medallions, about an inch thick.
  2. In a hot skillet big enough for all the pork, add a tablespoon of butter and a little oil. Add a fourth of the garlic, mushrooms, and chiles; sauté for a few minutes. Add the pork and sauté each side of the medallions for 10 minutes or so, or until almost done. Remove the pork.
  3. Add the remaining vegetables and salt and pepper; cook until translucent and soft, about 5 to 10 minutes. Add the cream slowly; stir to avoid curdling. Add a bit more butter and return the pork to the pan; simmer for 10 minutes.
  4. Garnish with cilantro and lime wedges; serve with warm tortillas and cheese.

This content is from the book I Like Food, Food Tastes Good by Kara Zuaro.

There is 1 comment on this item
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0% recommend this recipe
1. by Jeff Guy on Jun 8, 2009 at 3:05 PM PDT

This sounds great. Thanks for the recipe. Will have to try this weekend. I think I will try grilling the pork first.

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