Pork tenderloin a la Mexicana (Puerco a la Mexicana) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 282) by Rick Bayless and Deann Groen Bayless

  • poblano chiles
  • epazote
  • Show all ingredients...

  • EYB Comments

    Can substitute canned tomatoes for fire-roasted canned tomatoes; Worcestershire sauce and water for beef broth; and cilantro for epazote. See recipe for serving suggestions and variations.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned tomatoes for fire-roasted canned tomatoes; Worcestershire sauce and water for beef broth; and cilantro for epazote. See recipe for serving suggestions and variations.

  • aeader on December 20, 2020

    We liked this but didn't love it. The flavors were pretty mild, although I did only use water for the liquid as I realized too late that I didn't have broth or Worcestershire sauce. My pork tenderloin was a little larger than called for so I browned the meat in two batches. The 12" skillet was just barely large enough at the end when all the ingredients were in it together. This took a little too long for a weeknight for us. Would probably make again using broth and upping the seasonings.

  • mamacrumbcake on March 17, 2016

    This was very nice. It came together pretty quickly--even including roasting the poblanos. It's a fairly low-fat dish too so if you are watching your diet, this is satisfying and flavorful, without being rich or heavy. In the future, I might add one or two additional poblanos because I like the flavor. Side note: our local grocery stores label fresh poblanos as "pasilla" chiles. I did a little research and learned this is quite common in the US.

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