Pork Loin with Poblano Chiles
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
1 serrano chile
1 or 2 poblano chiles
1 small to medium onion
4 cloves garlic
1 lb pork tenderloin
2 to 3 Tbsp butter
Salt and pepper
1/4 cup cream
Limes, cut into wedges
Dice mushrooms, chiles, onion, and garlic. Cut pork into evenly sized medallions, about an inch thick.
In a hot skillet big enough for all the pork, add a tablespoon of butter and a little oil. Add a fourth of the garlic, mushrooms, and chiles. Sauté for a few minutes. Add the pork and sauté each side of the medallions for 10 minutes or so, or until almost done. Remove the pork.
Add the remaining vegetables and salt and pepper, and cook until translucent and soft, about 5 to 10 minutes. Add the cream slowly and stir to avoid curdling. Add a bit more butter and return the pork to the pan, and simmer for 10 minutes.
Garnish with cilantro and lime wedges, and serve with warm tortillas and cheese.