Pork is one of our beloved meats in Mexico. We have the most delicious pork dishes: carnitas from Michoacán; cochinita Pibil from Yucatán; chilorio from Sinaloa; and of course, chorizo, used extensively for breakfasts and queso flameado. A most versatile meat that’s reasonably priced, pork is widely used in everyday cooking in the Mexican kitchen.
Some of the dishes mentioned above have a long cooking process, but the dish we are making today is easy and fairly fast, making it perfect for any weeknight dinner, yet special enough for guests as well.
Braising meat in salsa is a popular way of cooking in Mexico. Cooking meat or vegetables in salsa not only imparts flavor but it ensures the proteins or veggies stay moist. It’s a win-win situation. After that, you only have to add some rice and tortillas and you have a simple but satisfying meal.
This delicious pork tenderloin is impressive due to the mushroom filling and spicy chipotle salsa. Earthy mushrooms can be a mixture of wild mushrooms or simply white or brown mushrooms. The key is to cook them until they are brown and crispy, so they get that wonderful taste due to caramelization. This is achieved fast if you cook the mixture over medium high heat and never leaving the stove so they don’t burn.
The pork tenderloin needs to be butterflied: with your chef’s knife, start cutting lengthwise in a spiral manner, opening the meat little by little until it’s flat. Cover with plastic and pound with a mallet until it is a bit more than ¼” thick. It sounds challenging, but trust me, it is very easy. Your friendly neighborhood butcher might also do this for you, just ask nicely.
Once filled and skewered, make sure you brown the tenderloin on all sides before adding the salsa. This will give you even more layers of flavor. Braise over low heat until meat is tender. You will have a deliciously moist dish that your guests will enjoy very much.