+ Add All Al Pastor-Style Pork Tenderloin Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Al Pastor-Style Pork Tenderloin
Rate this Recipe
Serves 4 |
A simplified version of the classic street food.
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
4 dried guajillo chiles
3 cloves garlic
1 cup chopped yellow onion
1/2 cup pineapple juice
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon ancho chile powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon cumin
1 lb pork tenderloin
Directions:
Cut guajillo chiles open, remove the stems, seeds and veins. Soak in hot water until softened.
Place the chiles, garlic, yellow onion, pineapple juice, salt, black pepper, chile powder, paprika, oregano and cumin in a blender, pulse until smooth.
Place the pork tenderloin into a large resealable container. Pour the sauce over the pork tenderloin. Seal shut and coat pork tenderloin in the sauce. Allow to marinate for at least 30 minutes or overnight in the refrigerator.
Preheat oven to 400° F. Line a baking sheet with aluminum foil.
Remove the pork tenderloin from the container and place on the baking sheet.
Place the baking sheet in the oven. Bake the pork tenderloin for 18-20 minutes.
Remove from the oven and let the pork tenderloin rest for 5 minutes before serving.
There are so many variations of the classic sandwich. Find a new favorite and share your love for one of the tastiest sandwiches around. View Recipes >
Traditional Irish Recipes for St. Patrick's Day
Enjoy these classic Irish dishes in honor of St. Patrick's Day. There's the traditional Corned Beef & Cabbage, Shepherd's Pie and even Irish Potato Soup. They're hearty, flavorful and easy to make! View Recipes >
Email Recipe
Al Pastor-Style Pork Tenderloin
Serves 4
Ingredients:
4 dried guajillo chiles
3 cloves garlic
1 cup chopped yellow onion
1/2 cup pineapple juice
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon ancho chile powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon cumin
1 lb pork tenderloin
Directions:
Cut guajillo chiles open, remove the stems, seeds and veins. Soak in hot water until softened.
Place the chiles, garlic, yellow onion, pineapple juice, salt, black pepper, chile powder, paprika, oregano and cumin in a blender, pulse until smooth.
Place the pork tenderloin into a large resealable container. Pour the sauce over the pork tenderloin. Seal shut and coat pork tenderloin in the sauce. Allow to marinate for at least 30 minutes or overnight in the refrigerator.
Preheat oven to 400° F. Line a baking sheet with aluminum foil.
Remove the pork tenderloin from the container and place on the baking sheet.
Place the baking sheet in the oven. Bake the pork tenderloin for 18-20 minutes.
Remove from the oven and let the pork tenderloin rest for 5 minutes before serving.
Life's better on the inside!
Get exclusive flash sale invitations, deals, recipes, events and news – delivered right to your inbox.
