- 1 1/2 tablespoons extra-virgin olive oil
- 1 3/4 pounds pork tenderloins, trimmed
- Salt and freshly ground pepper
- 1 large onion, halved lengthwise and thinly sliced crosswise
- 1 cup water
- 2 chipotle chiles in adobo, seeded and coarsely chopped, 1/2 teaspoon adobo reserved
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- Heat the oil in a large skillet. Season the tenderloins with salt and pepper and brown them in the skillet over moderately high heat, about 4 minutes per side. Transfer to a plate. Add the onion to the skillet and season with salt and pepper. Cover and cook over low heat until softened, about 10 minutes.
- Return the tenderloins to the skillet and add the water and the chipotles and adobo. Cover and simmer over low heat for 5 minutes. Turn the tenderloins over and scatter all of the bell peppers on top. Cover and simmer until the meat is slightly pink inside, about 5 minutes longer. Transfer the meat to a carving board and cover loosely with foil.
- Stir the peppers and boil over high heat until the juices thicken slightly, about 5 minutes. Season with salt and pepper. Pour the peppers into a shallow serving dish. Slice the pork 1/2 inch thick, arrange it on the peppers and serve.
NotesOne Serving Calories 355 kcal, Total Fat 14 gm, Saturated Fat 3.4 gm, Protein 40 gm, Carbohydrates 14 gm.
Serve WithSteamed brown rice.
This powerful dish demands a powerful wine. Look for a fine bottle from the Languedoc-Roussillon region of France.