This recipe was the result of pawing through the pantry on a particularly lazy day. I think though, it really showcases the versatility of our old and dear friend the pork loin.
Pork Loin with Enchilada Sauce
1-2 lb Pork Loin Roast
Salt and Pepper
2 tablespoons Butter
2 tablespoons Olive Oil
1/2 cup (75g) Diced Onion
1 teaspoon Cumin
1 teaspoon Chili Powder
3 tablespoons chopped Cilantro
1 14oz (414ml) Enchilada Sauce
2 cups (473ml) Chicken Stock or Water
1 tablespoon Cornmeal
Shredded Cheddar Cheese & Sour Cream (garnish)
Pat your pork loin dry with a paper towel and season liberally with salt and pepper.
Add the butter and olive oil to a large saute pan (with lid) and melt over medium high heat. Place the seasoned pork lion into the pan and brown on all sides. Remove the pork and set aside.
Reduce the heat a bit and add the onions, cumin, chili powder and half the chopped cilantro. Saute the onions with the spices for about 5-10 minutes or until the onions become soft.
Add the enchilada sauce, chicken stock, stir to combine then stir in the cornmeal.
Add back in the pork loin, reduce the heat to a simmer and cover, cook for 20 minutes.
After 20 minutes measure the temperature of the meat using a digital thermometer inserted into the thickest part of the meat.
It should read 140f/60c. If not put the lid back on and continue to cook.
When done take out the meat and a cover with foil and let it rest while you reduce the sauce.
Increase the heat so the sauce boils and reduce it until thickened.
Slice the pork into medallions and toss in the sauce.
Serve with shredded cheese, sour cream and the rest of the cilantro sprinkled over the top.
Print this recipe? Pork Loin with Enchilada Sauce