Pork Tenderloin and Caramelized Onion Enchiladas in a Homemade Enchilada Sauce
User Reviews
4.9
21 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 55 mins
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Servings
8 enchiladas
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Course
Main Course
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Cuisine
Mexican
Pork Tenderloin and Caramelized Onion Enchiladas in a Homemade Enchilada Sauce
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Enchilada Sauce:
- 1 tbsp canola oil
- 1 small sweet yellow onion diced
- 3 cloves of garlic minced
- 1 ½ tbsp chile powder
- ½ tbsp adobo chile powder
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp oregano
- 2 (14 oz) cans of fire-roasted diced tomatoes with green chiles and garlic
- ½ cup of chicken broth
- Sea Salt and Freshly Cracked Pepper to taste
- 1 tsp honey
Enchiladas:
- 1 ½ 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
Serving:
- green onions diced
- cilantro chopped
- avocado diced
- sour cream
- hot sauce
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Instructions
Enchilada Sauce:
- Heat the canola oil in a small saucepan 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 the excess pulp, if desired. Taste and re-season if needed. Set aside
Enchiladas:
- Caramelize the onions while the sauce is simmering, by heating 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 until needed.
- Preheat the oven to 350 degrees. Coat a large 9x13 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 but it will finish cooking in the oven.
- Wrap the flour tortillas in a dishcloth then place them 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 the 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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