Ingredients

Spicy Sauce

15 dried arbol chiles

1 tablespoon (15 mL) red wine vinegar

1 clove garlic, minced

salt and freshly ground black pepper

Sweet Sauce

1 tablespoon (15 mL) red wine vinegar

1 teaspoon (5 mL) sugar

12 Italian tomatoes, blanched and peeled

1 clove garlic, peeled

salt and freshly ground black pepper

Pork Tenderloin

One 1-pound/450 g pork tenderloin

1 tablespoon (15 mL) smoked paprika

1 tablespoon (15 mL) sweet paprika

1 teaspoon (5 mL) cayenne

2 tablespoons (30 mL) canola oil

salt and freshly ground black pepper

Garnish

1 red onion, thinly sliced

1 baguette sliced in 4

Squeeze of lime juice

Directions

Spicy Sauce

1. Cook the chiles in boiling water until tender, about 20 minutes. Put in the blender with a little of the cooking water and the vinegar and garlic. Season with salt and pepper. Blend until smooth. Set aside.

Sweet Sauce

1. Using a blender, blend the vinegar, sugar, tomatoes and garlic. Pour into a saucepan and cook until thick, about 30 minutes. Season with salt and pepper. Set aside.

Pork Tenderloin

1. Place the pork in a bowl, add the paprikas and cayenne and mix well.

2. Heat the oil in a pan over high heat. Add the pork and fry until golden brown on all sides, about 5 minutes. Put the pan in the oven until a meat thermometer inserted in the center of the tenderloin reads 122 degrees F/50 degrees C for medium, about 15 minutes at 350 F. Place the pork on a plate and cover with aluminum foil. Let rest for 10 minutes and slice.

Garnish

1. To serve: Place the meat and onions on the rolls. Dip the sandwiches in the spicy sauce and add a ladle of the sweet sauce. Squeeze some lime juice over top.

See more: Hot and Spicy, Lunch, Mexican, Pork, Summer

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