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el diablo pork tenderloin

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

Juicy, tender and perfectly cooked, this dish is deliciously different with its unique combination of ingredients.

yield 4 servings
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For el diablo pork tenderloin

  • 1 lg
    pork tenderloin, silverskin removed
  • 2 tsp
    chipotle chili powder, or as needed
  • 2 Tbsp
    vegetable oil
  • 1/4 c
    white onions, minced
  • 2 Tbsp
    serrano peppers, minced
  • 2 Tbsp
    fresno chili peppers, minced
  • 1 lg
    clove garlic, pressed
  • 3/4 c
    low-sodium chicken broth
  • 1/2 tsp
    ground cumin
  • 1/3 c
    blue agave tequila
  • 1/4 c
    freshly squeezed orange juice
  • 1/2 Tbsp
    agave nectar, or more to taste
  • 1/3 c
    35% heavy cream
  • 2 Tbsp
    cold butter
  • 1 Tbsp
    chopped cilantro, for garnish
  • 2-4
    lime wedges, for garnish

How To Make el diablo pork tenderloin

  • 1
    Preheat oven to 375ºF.
  • 2
    Season tenderloin evenly with chipotle chili powder until entirely coated; set aside.
  • 3
    In an oven-proof skillet over high heat, add oil and when it starts shimmering, add pork and sear it until brown, about 1 ½ to 2 minutes.
  • 4
    Flip it over and transfer to the preheated oven. Cook for 18 to 20 minutes or until the internal temperature reaches 140ºF.
  • 5
    Remove from the heat and transfer the pork to a cutting board. Place foil on top forming a tent and let it rest for 20 minutes while making the sauce.
  • 6
    In the same skillet, remove extra fat using paper towels leaving about 1 ½ tbsp. Turn the heat to medium and when it gets hot, add onions, serrano and fresno peppers; sauté until softened, about 4 minutes. Add garlic and sauté for only 1 minute.
  • 7
    Pour in chicken broth and deglaze the skillet by scraping the bottom of the pan to dislodge any brown bits.
  • 8
    When the mixture is warm again, add cumin, tequila, orange juice, agave nectar and heavy cream. Whisk the ingredients very well and cook until the sauce thickens, about 15 to 20 minutes.
  • 9
    When consistency is reached, turn off the heat and add cold butter. Swirl it around until incorporated.
  • 10
    Slice pork tenderloin and transfer to warm serving plates. Spoon sauce over and sprinkle on some chopped cilantro; add one lime wedge per plate.
  • 11
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/K1UVlgtDeEY
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