A few days ago, I took a pork tenderloin out of the freezer and then wasn't able to do anything with it...to busy. So today, finally, today I was able to whip something together.
My first thought was to do carnitas enchiladas. Could be interesting.
Start with one pork tenderloin. Get one from your store that isn't sealed in a marinade. Most pork tenderloins come two per package. I used one for this recipe which could make dinner for 2-4, or even six, depending on what else you might serve.
Cut the tenderloin into thirds and remove any extra fat or 'silverskin.' Pat the tenderloin dry and season with salt and pepper.
In your sexy new Le Creuset dutch oven, heat 2-3 TB of olive oil over medium heat. Gently place the tenderloin pieces into the hot oil and sear on both sides for about a total of 5-6 minutes.
Meanwhile, chop a medium onion into a large dice and smash 4-5 garlic cloves. After the tenderloin has seared, remove to a plate. Toss in the onions and garlic, lightly season with a wee pinch of salt and pepper. Saute until just translucent, 4-6 minutes.
Add 1-2 TB tomato paste and allow to carmelize quickly in the bottom of the pan. Add 1 TB of oregano and 2 TB of Chimayo Chile Powder. Stir to incorporate. The bottom of your dutch oven will be collecting many bits of the seasoning and onions. Add about 1-1 1/2 cups broth, chicken works fine, work up all the yummy bits. Add one can of whole tomatoes, juice and all. Crush the tomatoes.
Bring to a very light simmer. Add the pork pieces into the simmering liquid. Toss in one stalk of fresh thyme, one small stick of cinnamon and a quarter cube of bakers chocolate. Stir until the chocolate is melted. Cover and simmer for about 30-45 minutes.
The pork tenderloin is very tender in the first place, but when it starts to gently fall apart, remove from the simmering liquid. Set aside.
Blend the liquid in your blender or food processor until smooth. Add back into your dutch oven and add about one cup of your favorite flavorful beer. Bring back to a simmer.
Meanwhile, shred your tenderloin pieces into strips. Add back to the simmering liquid, cover and allow to dance for 30 minutes.
Now it's time to assemble your enchiladas. Take a medium-sized flour tortilla and fill with a fork full or two of the pork, a few pieces of sliced, sauted green peppers and a sprinkle of some cheese. Roll your enchiladas up and place in a baking dish. I made four, could have made six, but saved some of the pork for leftovers. Spoon some of the sauce over the top of the enchiladas, but don't drench them. Cover with more cheese.
Place in a 375 degree oven for 5-10 minutes until the cheese to totally melted and the edges start to get a little crispy.
Place on a hot plate, spoon a little extra sauce one the enchiladas and add a dollop of sour cream. Serve hot!
To make this a bigger meal, I'd consider making these with smaller tortillas and serving with some rice and beans, or some soup. But overall, really good!
Oh, the inspiration of thise recipe came from a basic braised pork recipe, a not quite authentic mole sauce and one of Chilefire's chile sauce recipes.
The shredded pork. This is the quantity I had left after making four enchiladas. Will be a tasty lunch!