Pork Loin in Tomato Sauce

Pork Loin in Tomato Sauce

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

Share this Recipe!

I like Mexican food and probably serve it to my family at least once a week. This Pork Loin in Tomato Sauce is so satisfyingly simple. You could really put it under Comfort Food. Click to Tweet

I like Mexican food and probably serve it to my family at least once a week. My husband, however, is NOT a fan of chili powder, which most of my Mexican dishes include. Not this one, though. This Pork Loin in Tomato Sauce is a very mild dish, but so satisfyingly simple. Some might recognize this as Carnitas. A pork roast that is cooked low and slow in tomatoes until it’s so tender it falls apart with a fork. True Comfort Food.

Pork Loin on Fried Corn Tortillas

(Post modified with new photos on 10/27/22.)

There’s something very comforting about slow cooking in a Dutch Oven. Obviously, there is the fragrant scents in the kitchen, but also the added warmth and the constant tending to. Just picture an old lady in front of her stove. Apron on, with a wooden spoon in her hand, tasting or stirring her pot of food. Can’t you just see it? That’s me! Okay, maybe I’m not old, but I am white-haired, and middle-aged, for sure.

 

Ingredients for Pork Loin in Tomato Sauce

(See the full recipe at the bottom of this post.)

  • vegetable oil
  • pork tenderloin or pork butt roast
  • kosher salt
  • freshly ground black pepper
  • sweet onion
  • diced green chilies
  • ripe tomatoes, parboiled and skinned
  • corn tortillas
  • refried beans
  • sour cream

 

Instructions for This Recipe

Gather all your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Ingredients

Using a knife and cutting board, slice the pork loin into 1 1/2 – 2″ pieces.

When shopping for pork roasts, look for a nice pork loin or a pork butte. Be sure to cook with the fat on the roast for even more tenderness and flavor.

Clean the knife and on a second cutting board, dice the sweet onion.

I always use a separate cutting board when working with meats and fruits or vegetables to help prevent any foodborne contamination. One board for meats, and one for fruits and vegetables to be safe. It’s also a good idea to use a plastic board for meats for thorough cleaning vs a wooden board, which is good for everything else. 

Parboiling Tomatoes and Peeling Skin

Parboil tomatoes by placing them in a pan of boiling water for 30-40 seconds until their skins begin to crack. Strain them from the water and immerse them in ice cold water. Peel the skins off, then core and slice the tomatoes. Place them in a bowl and set aside.

As an alternative to the fresh tomatoes, you could use canned whole tomatoes or diced tomatoes. If you use whole tomatoes, crush them with your hand and place them along with juices into the Dutch oven at the appropriate time.

 

 

Cook the Pork Roast

Heat vegetable oil in a large Dutch oven over medium-high heat. Add the pork pieces and sprinkle with salt and pepper. Cook for 2-3 minutes, stirring to brown the meat.

Cooking Pork Loin in Crushed Tomatoes

Add the sweet onion and cook until tender. Add the prepared tomatoes along with any juices. Mix well.

Cover and reduce heat to low. Simmer until the pork is cooked until fork tender and the tomatoes have cooked down to a mushy paste, about 3-4 hours. Remove the lid and continue to cook until there is almost no moisture left at the bottom of the pot.

Serve Cooked Pork Loin with Tomatoes on Flour Tortillas

Serve with toasted corn or flour tortillas, refried beans (black refried beans are very tasty) and sour cream.

This Pork Loin in Tomato Sauce is also a great way to use fresh tomatoes from your garden. Make some today!

See more Mexican Dishes Here. View more Pork Recipes Here. Browse Main Dishes Here.

 

Recipe for Pork Loin in Tomato Sauce

Pork Loin in Tomato Sauce

This Pork Loin in Tomato Sauce is a very mild dish, but so satisfyingly simple. True comfort food.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Mexican
Keyword: Comfort Food, Dutch Oven Cooking, Pork, Tomatoes
Prep Time: 20 minutes
Cook Time: 4 hours 10 minutes
Total Time: 4 hours 30 minutes
Servings: 8

Equipment

Knife Set
Cutting Board
Dutch Oven
Potholders

Ingredients

  • 3 tablespoons vegetable oil
  • 2 pounds pork tenderloin or pork butte roast cut into 1/2" chunks with fat left on
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup sweet onion diced
  • 4 oz. canned diced green chiles
  • 2 1/2 pounds ripe tomatoes cored and diced with juices
  • 25 oz corn tortillas or flour tortillas
  • refried beans and sour cream for topping

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Using knife and cutting board, slice pork loin into 1 1/2 - 2" pieces.
    Clean the knife and with a second cutting board, dice the sweet onion.
  • Parboil fresh tomatoes by placing them in a pan of boiling water for 30-40 seconds until their skins begin to crack. Strain them from the water and immerse them in ice cold water. Peel the skins off, then core and slice the tomatoes. Place them in a bowl along with any juices and set aside.

Cook the Pork Roast

  • Heat vegetable oil in a large Dutch oven over medium-high heat. Add the pork pieces and sprinkle with kosher salt and freshly ground black pepper. Cook for 2-3 minutes, stirring to brown the meat.
  • Add the diced onion and cook until tender. Add green chiles and the prepared tomatoes along with any juices in the bowl. Mix well.
  • Cover and reduce heat to low. Simmer until the pork is fork tender and the tomatoes have cooked down to a mushy paste, about 3-4 hours. Remove the lid and continue to cook until there is almost no moisture left on the bottom of the pot.
  • Serve with toasted corn or flour tortillas, refried beans, and sour cream.

Nutrition

Calories: 364kcal | Carbohydrates: 47g | Protein: 30g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 455mg | Potassium: 988mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1204IU | Vitamin C: 25mg | Calcium: 103mg | Iron: 3mg
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes

 

Share this Recipe!



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating