Updated July 17, 2017
Salt and black pepper to taste
pork tenderloin (approximately 2 lb)
teaspoons ground coriander
2-3 dry ancho peppers, coarsely chopped
to 12 small potatoes for roasting, rinsed
Season the pork loin with salt and pepper to taste. Set aside.
Add the sugar, molasses, garlic, onion, cilantro, cumin, vinegar and ancho peppers to a clean zip lock bag. Shake lightly to combine all the ingredients. Add the pork to the back, seal and let marinate in the refrigerator for at least 2 hours. Leave it over night for even better results.
Preheat the oven to 375°F.
Place the pork and half of the marinade to a baking dish. Place the potatoes around the pork. Sprinkle with olive oil. Bake for 25-30 minutes or until the internal temperature reaches 160°F. Bathe the pork in the marinade every 10 minutes. Remove from the oven, cover in aluminum foil and let sit for 10 minutes before cutting.
- Use sweet potatoes, carrots or beets instead of potatoes to add a different touch. Keep in mind that the cooking times may be different for each, so I recommend cooking them in a separate dish.
- Make it spicier by adding more ancho pepper.
More About This Recipe
- This ancho pepper pork is the most delicious recipe I've ever prepared! I can tell you, without hesitation, that this has quickly become my new favorite dish. My family loves it; even the little ones ate it all up since it's not too spicy. What I loved the most was that the meat was flavorful, juicy and very soft. Give it a try; I just know you'll like it!