Ingredients for 4-6 portions
1 pound of pork tenderloin, cut into strips
1 pound short angel hair pasta (or short fidelini)
1 guajillo chile pepper
2 pear tomatoes
1/4 white onion
2 small garlic cloves
2 tablespoon of olive oil
Sal
Freshly ground black pepper
Fresh cilantro
Mexican crema or creme fraiche for garnish (optional)
Preparation
Season the pork strips with salt
and pepper and set aside.
Remove stem, veins and seeds of
the chile and place it in a bowl with 2-3 cups of warm water. Soak for at least
5-7 minutes.
Add the following to a blender:
tomatoes, onion, garlic, chile, a few cilantro stems, 1 3/4 cup of the water of
the chile, and salt to taste and mix until smooth.
In a large pan over high heat,
add 1 tablespoon of olive oil and cook pork until the internal temperature is
between 145 F (medium rare) and 160 F (medium), 3 to 5 minutes. Remove the
excess liquid in the pan while cooking and set aside. Reserve the pork, cover
and set aside.
Add the remaining olive oil to
the pan, add the pasta and sauté for about 2 minutes until golden brown. Reduce
the temperature to medium-low. Add the sauce, the pork juice (if any) and cook
covered for about 5-7 minutes, stirring occasionally.
Serve immediately.
Recipe by Chef Doreen Colondres.
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