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Ancho Pepper Pork Loin with Potatoes

  • Prep 10 min
  • Total 2 hr 40 min
  • Ingredients 12
  • Servings 4
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Ingredients

Salt and black pepper to taste
1
pork tenderloin (approximately 2 lb)
1/3
cup brown sugar
1/3
cup molasses
4
cloves garlic, crushed
1
teaspoon onion powder
2
teaspoons ground coriander
2
teaspoons cumin
1/2
cup malt vinegar
2-3 dry ancho peppers, coarsely chopped
10
to 12 small potatoes for roasting, rinsed
2
tablespoons olive oil

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
852.7
% Daily Value
Total Fat
15.7g
24%
Saturated Fat
3.8g
19%
Cholesterol
147.4mg
49%
Sodium
747.1mg
31%
Total Carbohydrate
120.4g
40%
Dietary Fiber
12.2g
49%
Sugars
38.2g
Protein
57.5g
% Daily Value*:
Vitamin C
255.40%
255%
Calcium
17.10%
17%
Iron
47.20%
47%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Use sweet potatoes, carrots or beets instead of potatoes to add a different touch. Keep in mind that the cooking times may be different for each, so I recommend cooking them in a separate dish.

Make it spicier by adding more ancho pepper.

Directions

  • 1 Season the pork loin with salt and pepper to taste. Set aside.
  • 2 Add the sugar, molasses, garlic, onion, cilantro, cumin, vinegar and ancho peppers to a clean zip lock bag. Shake lightly to combine all the ingredients. Add the pork to the back, seal and let marinate in the refrigerator for at least 2 hours. Leave it over night for even better results.
  • 3 Preheat the oven to 375°F.
  • 4 Place the pork and half of the marinade to a baking dish. Place the potatoes around the pork. Sprinkle with olive oil. Bake for 25-30 minutes or until the internal temperature reaches 160°F. Bathe the pork in the marinade every 10 minutes. Remove from the oven, cover in aluminum foil and let sit for 10 minutes before cutting.
  • 5 Serve and enjoy!

This ancho pepper pork is the most delicious recipe I've ever prepared! I can tell you, without hesitation, that this has quickly become my new favorite dish. My family loves it; even the little ones ate it all up since it's not too spicy. What I loved the most was that the meat was flavorful, juicy and very soft. Give it a try; I just know you'll like it!

Rate and Comment

Oriana Romero Oriana Romero
September 28, 2015

This ancho pepper pork is the most delicious recipe I've ever prepared! I can tell you, without hesitation, that this has quickly become my new favorite dish. My family loves it; even the little ones ate it all up since it's not too spicy. What I loved the most was that the meat was flavorful, juicy and very soft. Give it a try; I just know you'll like it!