Pork Loin with Poblano Chiles
From the book I Like Food, Food Tastes Good by Kara Zuaro
| Serves | 2 to 4 |
Introduction
This recipe comes from Nate Query, the bassist with the band The Decemberists.
Ingredients
| 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 |
Steps
- Dice mushrooms, chiles, onion, and garlic. Cut pork into evenly sized medallions, about an inch thick.
- 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.
- 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.
- 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.
Copyright 2007 Hyperion