pork tenderloin in ...


A. red chile


This is the pork equivalent of Chile Colorado with the same simple preparation method. On this occasion, I prepared a pork roast instead of a stew, but I'd recommend cutting the meat small for a better flavor exchange. The chile flavor doesn't penetrate very deeply into a roast and it pretty much only works as a heat conductor, similar to the Mole Roast.

The center should retain a hint of pink, or the meat will be too dry to my liking.
As you can see in the pictures below, I often carve the meat while still red and then quickly finish the slices in the sauce to make sure the meat remains juicy. That goes a lot faster and more evenly than waiting for the heat to reach the center of the roast.


Pic1: the red chile roast
Pic2: sliced and served


This is what you need for 2 servings:

  • up to 1 lb. pork roast
    tenderloin or other
  • 1 cups pureed red chile
  • S&P


  • Preferably cut the meat stew-sized pieces.
  • Brown the meat in some oil.
  • Add the red chile.
  • Add water to barely cover all. (Pic1)
  • Bring to a boil.
  • Reduce heat, cover and simmer over low heat for 60 minutes or until safe internal temperature has been verified.
    This needs 145 ºF for 10 minutes
  • Remove. Carve.
  • Serve. Enjoy.

B. BBQ sauce


Same method as above, only with BBQ sauce instead of red chile.


Pic3: all done, with BBQ sauce
Pic4: rice & red beans
Pic5: served

C. Raspberry sauce


Raspberry-braised pork.
This roast was a bit bigger than tenderloin, but it still fitted in the 2-qt. saucepan. The method remains the same as above, this time with raspberry sauce.
I had to take a bit of a shortcut, and bought a bottle of raspberry marinade in the store. There were only 2 raspberries on the new plants this year and they didn't survive long enough to become sauce.

There’s one big problem with this roast: I can't allow myself to eat it all today!


Pic6: raspberry sauce
Pic7: the sliced roast
Pic8: in the sauce