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4.9 from 21 votes

Pork Tenderloin and Caramelized Onion Enchiladas in a Homemade Enchilada Sauce

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 55 mins
Servings: 8 enchiladas
Course: Main Course
Cuisine: Mexican

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

Instructions

Enchilada Sauce:
    Cup of Yum
  1. 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.
  2. 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.
  3. After the sauce has simmered for 30 minutes, blend the sauce with an immersion blender (or regular blender) until smooth.
  4. Pour through a sieve to remove the excess pulp, if desired. Taste and re-season if needed. Set aside
Enchiladas:
  1. 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.
  2. Season with sea salt and freshly cracked pepper, to taste. Set aside until needed.
  3. Preheat the oven to 350 degrees. Coat a large 9x13 baking dish with cooking spray.
  4. 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).
  5. 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.
  6. 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.
  7. Wrap the flour tortillas in a dishcloth then place them into the microwave for 20-30 seconds or until the tortillas are pliable.
  8. Pour enough enchilada sauce to cover the bottom of the prepared baking dish.
  9. Place some of the pork, a spoonful of beans with sauce, and a spoonful of caramelized onions down the center of the tortilla.
  10. Roll and place the seam side down in the baking dish. Repeat with the remaining tortillas and ingredients.
  11. Pour more sauce over each rolled enchilada then top with the cheese.
  12. Cover with tinfoil then place into the oven and bake for 30 minutes.
  13. Remove the foil then continue to bake for 5 minutes or until the cheese is melted.
  14. Serve with chopped green onions on top along with diced avocado, sour cream, and hot sauce on the side. Enjoy.