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Pork Tenderloin and Caramelized Onion Enchiladas in a Homemade Enchilada Sauce

Pork Tenderloin and Caramelized Onion Enchiladas in a Homemade Enchilada Sauce

by Pam on November 12, 2013

My husband was in the mood for Mexican food so I made these enchiladas for dinner. I made a homemade sauce that turned out to be spicy, flavorful, and really delicious. The pork was tender and the caramelized onions made these enchiladas extra tasty.  I used extra sharp white cheddar so it was cheesy and flavorful without using a ton of cheese. The sauce was a bit too spicy for my kids so they opted for a pork, bean, and cheese quesadilla. My husband and I both really loved these enchiladas. They had a nice kick and they were hearty without being heavy. I loved mine with fresh avocado and sour cream while my husband opted for avocado and extra hot sauce.

Heat the canola oil in a sauce pan over medium heat. Add the onion and cook until tender, about 5-6 minutes. Add the minced garlic, chile powder, cumin, coriander, and oregano then stir constantly for 1 minute. Add diced tomatoes and juice along with the chicken broth. Season with sea salt and freshly cracked pepper, to taste and add the honey then cover with a lid and simmer for 30 minutes.

After the sauce has simmered for 30 minutes, blend the sauce with an immersion blender (or regular blender) until smooth. Pour through a sieve to remove excess pulp, if desired. Taste and re-season if needed. Set aside

While the sauce is simmering, caramelize the onions. Heat a tablespoon of oil into a large skillet over medium heat. Add the sliced onion and cook, stirring often, for 20-30 minutes, or until tender and caramelized. Side Note: If the onion gets too dry while cooking, add a few tablespoons of water to keep them moist. Season with sea salt and freshly cracked pepper, to taste. Set aside.

Preheat the oven to 350 degrees. Coat a large 9×13 baking dish with cooking spray.

Heat the remaining olive oil in the same skillet you cooked the onions in. Remove the silverskin from the pork tenderloin (click this link for instructions). Cut the pork into medallions then dice into bite sized chunks. Spread the diced pork out evenly on the cutting board. Sprinkle the pork evenly with a bit of sea salt, freshly cracked pepper, garlic powder, cumin, oregano, and coriander. Cook the pork in 2 batches, seasoned side down, in the hot pan. Season the other side of the pork then leave it alone for 2-3 minutes, until it’s caramelized then flip and cook for another 1-2 minutes. Remove to a plate and cover with a tin foil tent; cook the second batch of pork. Side Note: Pork will NOT be cooked through – it will finish cooking in the oven.[1]

Wrap the flour tortillas in a dishcloth then place into the microwave for 20-30 seconds or until the tortillas are pliable. Pour enough enchilada sauce to cover the bottom of the prepared baking dish. Place some of the pork, a spoonful of beans with sauce, and a spoonful of caramelized onions down the center of the tortilla. Roll and place seam side down in the baking dish. Repeat with the remaining tortillas and ingredients. Pour more sauce over each rolled enchilada then top with the cheese.

Cover with tinfoil then place into the oven and bake for 30 minutes. Remove the foil then continue to bake for 5 minutes or until the cheese is melted. Serve with chopped green onions on top along with diced avocado, sour cream, and hot sauce on the side. Enjoy.



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Pork Tenderloin and Caramelized Onion Enchiladas in a Homemade Enchilada Sauce




Yield: 8 enchiladas



Ingredients:

Enchilada Sauce:

1 tbsp canola oil
1 small sweet yellow onion, diced
3 cloves of garlic, minced
1 1/2 tbsp chile powder
1/2 tbsp adobo chile powder
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp oregano
2 14 oz cans of fire roasted diced tomatoes with green chiles and garlic
1/2 cup of chicken broth
Sea salt and freshly cracked pepper, to taste
1 tsp honey

Enchiladas:

1 1/2 tbsp canola oil (divided)
1 large onion, sliced
1 Pork tenderloin, cut into bite sized chunks
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Cumin, to taste
Oregano, to taste
Coriander, to taste
8 small flour tortillas
1 14 oz can of chili beans with sauce
Extra sharp white cheddar, shredded
Green onions, diced
Cilantro, chopped
Avocado, diced
Sour cream
Hot sauce

Directions:

Heat the canola oil in a sauce pan over medium heat. Add the onion and cook until tender, about 5-6 minutes. Add the minced garlic, chile powder, cumin, coriander, and oregano then stir constantly for 1 minute. Add diced tomatoes and juice along with the chicken broth. Season with sea salt and freshly cracked pepper, to taste and add the honey then cover with a lid and simmer for 30 minutes.

After the sauce has simmered for 30 minutes, blend the sauce with an immersion blender (or regular blender) until smooth. Pour through a sieve to remove excess pulp, if desired. Taste and re-season if needed. Set aside

While the sauce is simmering, caramelize the onions. Heat a tablespoon of oil into a large skillet over medium heat. Add the sliced onion and cook, stirring often, for 20-30 minutes, or until tender and caramelized. Side Note: If the onion gets too dry while cooking, add a few tablespoons of water to keep them moist. Season with sea salt and freshly cracked pepper, to taste. Set aside.

Preheat the oven to 350 degrees. Coat a large 9×13 baking dish with cooking spray.

Heat the remaining olive oil in the same skillet you cooked the onions in. Remove the silverskin from the pork tenderloin (click this link for instructions). Cut the pork into medallions then dice into bite sized chunks. Spread the diced pork out evenly on the cutting board. Sprinkle the pork evenly with a bit of sea salt, freshly cracked pepper, garlic powder, cumin, oregano, and coriander. Cook the pork in 2 batches, seasoned side down, in the hot pan. Season the other side of the pork then leave it alone for 2-3 minutes, until it’s caramelized then flip and cook for another 1-2 minutes. Remove to a plate and cover with a tin foil tent; cook the second batch of pork. Side Note: Pork will NOT be cooked through – it will finish cooking in the oven.

Wrap the flour tortillas in a dishcloth then place into the microwave for 20-30 seconds or until the tortillas are pliable. Pour enough enchilada sauce to cover the bottom of the prepared baking dish. Place some of the pork, a spoonful of beans with sauce, and a spoonful of caramelized onions down the center of the tortilla. Roll and place seam side down in the baking dish. Repeat with the remaining tortillas and ingredients. Pour more sauce over each rolled enchilada then top with the cheese.

Cover with tinfoil then place into the oven and bake for 30 minutes. Remove the foil then continue to bake for 5 minutes or until the cheese is melted. Serve with chopped green onions on top along with diced avocado, sour cream, and hot sauce on the side. Enjoy.



Recipe and photos by For the Love of Cooking

 

 

References

  1. ^ (click this link for instructions (www.learninghowtocook.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Grilled Cumin Spiced Pork Tenderloin

Summer parties and dining al fresco doesn’t get more convenient than this – lean pork tenderloin seasoned with a quick, flavorful rub then grilled to perfection served with the easiest salad ever!!

I love having my friends over in the summer for BBQs, but I don’t love spending hours in the kitchen. Instead I prefer to keep things simple so I can actually enjoy my company, which is why I love these new DeLallo SaladSavors.[1]

If you’re not familiar with DeLallo[2]; I first discovered them last year. They are the only brand of whole wheat pasta my family will actually eat,
but they sell tons of other quality ingredients like olive oils, vinegars, olives, roasted peppers, marinated artichokes and more. So it only makes sense that they took
those ingredients and conveniently packaged them to create quick and
easy salads – all you do is add the lettuce!

Whatever you throw on the grill; whether it’s pork tenderloin, shrimp kabobs[3], pesto chicken kabobs[4], harissa lamb chops[5] or even just burgers – making a salad with one of these salad toppings takes minutes to put together – EASY!

These are brand spanking new so at the moment they’re only available in select supermarkets, but I’m sure you’ll be seeing them everywhere soon! And here’s the BEST news – I’ve partnered with DeLallo Foods[6] and a few of my food blogging friends: Sommer from A Spicy Perspective[7], Lindsay from Love and Olive Oil[8], Ali from Gimme Some Oven[9], Maria from Two Peas and Their Pod[10] and myself to host the Ultimate Al Fresco Dining Giveaway[11]!

You could win A YEAR of SaladSavors[12] (10 SaladSavors®[13] sent monthly), plus tons of stuff from Crate & Barrel and West Elm: a beautiful patio set, a salad bowl, platter, serving tub, flatware serving set and more!! If you love entertaining outdoors in the summer as much as I do, click here for a chance to win this giveaway[14].
And back to the pork tenderloin – it’s super lean, a serving is under 175 calories (4 points plus) and is gluten-free, clean, paleo-friendly, & takes 25 minutes to make. You can easily double the recipe to serve more. Enjoy!

Grilled Cumin Spiced Pork Tenderloin
gordon-ramsay-recipe.com
Servings: 4 • Size: just over 3 oz • Old Points: 3 pts • Points+: 4 pts
Calories: 162 • Fat: 5 g • Carb: 2 g • Fiber: 1 g • Protein: 27 g • Sugar: 0 g
Sodium: 351 mg • Cholesterol: 81 mg

Ingredients:

For the Cumin Spice Rub:

  • 1/2 tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper

For the Pork Tenderloin:

  • 1 pork tenderloin (about 18 oz)

Directions:

Combine the spices then season the tenderloin all over.

Preheat the grill to high, or preheat the broiler to high.

Grill or broil the tenderloin, covered on high 5 minutes on each side, then move to indirect heat if grilling, cover the grill and cook an additional 10 to 12 minutes, turning halfway, until an instant read thermometer inserted in the center reads 145°F (about 20 to 22 minutes total).

Let the pork rest about 5 minutes before slicing.

Disclosure: This post is sponsored by DeLallo[15]. I only share products I use in my own kitchen. I created this recipe and received compensation to do
so.

References

  1. ^ DeLallo SaladSavors. (www.delallo.com)
  2. ^ DeLallo (www.delallo.com)
  3. ^ shrimp kabobs (www.gordon-ramsay-recipe.com)
  4. ^ pesto chicken kabobs (www.gordon-ramsay-recipe.com)
  5. ^ harissa lamb chops (www.gordon-ramsay-recipe.com)
  6. ^ DeLallo Foods (delallo.com)
  7. ^ A Spicy Perspective (www.aspicyperspective.com)
  8. ^ Love and Olive Oil (www.loveandoliveoil.com)
  9. ^ Gimme Some Oven (www.gimmesomeoven.com)
  10. ^ Two Peas and Their Pod (www.twopeasandtheirpod.com)
  11. ^ Ultimate Al Fresco Dining Giveaway (www.skinny-bits.com)
  12. ^ SaladSavors (www.delallo.com)
  13. ^ SaladSavors® (www.delallo.com)
  14. ^ click here for a chance to win this giveaway (www.skinny-bits.com)
  15. ^ DeLallo (www.delallo.com)

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Pork Tenderloin Medallions in a Lemon Caper Sauce

Pork Tenderloin Medallions in a Lemon Caper Sauce

by Pam on May 14, 2014

I love this recipe because it’s rather easy to make but looks and tastes gourmet. The sauce is lemony and delicious with the tender pork and we all loved it. These pork medallions paired beautifully with the Lemon Basil Rice[1] and Roasted Green Beans and Tomatoes Topped with Feta[2].

Remove the silverskin from the pork tenderloin (click this link for instructions[3]). Cut the tenderloin into 1 inch thick medallions. Place the medallions on a cutting board and cover with a piece of wax paper then flatten each medallion slightly with the palm of your hand. Season both sides of the medallions with sea salt and freshly cracked pepper, to taste. Sprinkle both sides of the pork medallions evenly with the flour.

Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the medallions to the HOT skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and keep warm.

Add the remaining 2 teaspoons of olive oil to the skillet then add the shallot. Cook, stirring often, for 1-2 minutes. Add the chicken broth, lemon juice, and lemon zest to the pan and cook, stirring occasionally, for 2-3 minutes or until sauce is reduced by half. Add capers then taste and season with sea salt and freshly cracked pepper, to taste, if needed.  Add the pork along with any juices back to the pan and coat both sides with the sauce. Place the pork on a serving platter with a side of the sauce. Sprinkle the pork with parsley. Serve immediately. Enjoy.



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Pork Tenderloin Medallions in a Lemon Caper Sauce




Yield: 5

Cook Time: 10 min.



Ingredients:

1 pork tenderloin, cut into same size medallions
Sea salt and freshly cracked pepper, to taste
1-2 tbsp flour
1 tbsp + 2 tsp olive oil
1 shallot, diced
1 cup of chicken broth
Zest and juice of 1 lemon
2 tbsp capers

Directions:

Remove the silverskin from the pork tenderloin (click this link for instructions). Cut the tenderloin into 1 inch thick medallions. Place the medallions on a cutting board and cover with a piece of wax paper then flatten each medallion slightly with the palm of your hand. Season both sides of the medallions with sea salt and freshly cracked pepper, to taste. Sprinkle both sides of the pork medallions evenly with the flour.

Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the medallions to the HOT skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and keep warm.

Add the remaining 2 teaspoons of olive oil to the skillet then add the shallot. Cook, stirring often, for 1-2 minutes. Add the chicken broth, lemon juice, and lemon zest to the pan and cook, stirring occasionally, for 2-3 minutes or until sauce is reduced by half. Add capers then taste and season with sea salt and freshly cracked pepper, to taste, if needed. Add the pork along with any juices back to the pan and coat both sides with the sauce. Place the pork on a serving platter with a side of the sauce. Sprinkle the pork with parsley. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Lemon Basil Rice (www.gordon-ramsay-recipe.com)
  2. ^ Roasted Green Beans and Tomatoes Topped with Feta (www.gordon-ramsay-recipe.com)
  3. ^ (click this link for instructions (www.learninghowtocook.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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