We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    11
  • Pinterest
    10
  • Save
    9
  • WhatsApp
  • Print
    13

Ancho Pepper Pork Loin with Potatoes

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

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
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

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.

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!

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!