Recipe Details

Pork Tenderloin Cancun with Chorizo Potatoes

Prep Time: 10 minutes
Cook Time: 30 minutes
Marinating Time: 4 hours
Servings: 4


Cook to 145 F with 3 minute rest


1 pork tenderloin, 1 pound
1/2 cup light coconut milk
2 tablespoons chipotle chile in adobo sauce, minced
1/2 cup fresh pineapple, pureed (or juice from 8-oz can pineapple tidbits)
4 tablespoons cilantro, minced
1 tablespoons soy sauce
4 small russet potatoes, peeled and cubed (or 2 large)
1 teaspoon olive oil
2 ounces chorizo, loose or in casing

Cooking Directions

Place pork in half-gallon self-sealing bag; add coconut milk, chiles, pureed pineapple (or juice) and cilantro; seal bag and toss to blend well. Refrigerate 2-4 hours.
Heat oven to 450 degrees F. Spray large shallow roasting pan with cooking spray, dry potato cubes well with paper toweling and toss with olive oil; spread potatoes in pan, crumble chorizo evenly over potatoes. Remove pork from marinade, discarding marinade, and pat dry with paper toweling. Keeping potatoes and chorizo in a single layer, place pork in center of roasting pan. Roast pork and potatoes for 20-30 minutes until internal temperature on a thermometer reads 145 degrees F, stirring potatoes occasionally for even browning. Brush pork with soy sauce during final 5 minutes of roasting and allow the tenderloin to rest for 3-5 minutes before serving.

Serves 4

Slice pork tenderloin, top with Tomato Fruit Salsa, serve potatoes alongside. Garnish with cilantro sprigs if desired.

Serving Suggestions

This dinner comes together easily and quickly: The spicy pork tenderloin and chorizo-seasoned potatoes roast together while you stir together the fruit salsa that complements them both. Accompany with warm corn or flour tortillas.

Nutrition Information

Calories: 390 calories
Protein: 31 grams
Fat: 12 grams
Sodium: 238 milligrams
Cholesterol: 85 milligrams
Saturated Fat: 4 grams
Carbohydrates: 40 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.

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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.

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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.

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Review Title

pork tenderloin cancum
by f martinez 07/09/2011
 very good