Pork Loin in Tomato Sauce

Pork Loin in Tomato Sauce

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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. You could really put it under Comfort Food.

Pork Loin in Tomato Sauce with flour tortilla

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 Needed to Make Pork Loin in Tomato Sauce

  • vegetable oil
  • pork tenderloin
  • kosher salt
  • freshly ground black pepper
  • onion
  • diced green chilies
  • ripe tomatoes
  • corn tortillas
  • refried beans
  • sour cream

Instructions for This Recipe

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

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.

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 Tomato Sauce

Add onion and cook until tender. Add chilies and tomatoes along with any juices in the bowl. Mix well.

Cover and reduce heat to low. Cook until meat is cooked through and tomatoes have cooked down to a mushy paste, about 60-90 minutes. Remove the lid and continue to cook until there is almost no moisture left at the bottom of the pot.

Serve with toasted corn tortillas 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. See more Pork Recipes Here.

Recipe for Pork Loin in Tomato Sauce

Pork Loin in Tomato Sauce

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Print Rate
Course: Main Course
Cuisine: Mexican
Keyword: Comfort Food, Dutch Oven Cooking, Pork, Tomatoes
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8

Equipment

Knife Set
Cutting Board
Dutch Oven
Potholders

Ingredients

  • 3 tablespoons vegetable oil
  • 2 pounds pork tenderloin cut into 1/2" chunks with fat left on
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup chopped onion
  • 4 oz. can diced green chiles
  • 2 1/2 pounds ripe tomatoes cored and diced with juices
  • Toasted corn tortillas
  • Refried Beans
  • Sour cream

Instructions

  • Using knife and cutting board, slice pork loin into 1 1/2 - 2" pieces.
  • 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.
  • 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.
  • Add onion and cook until tender. Add chiles and tomatoes along with any juices in the bowl. Mix well.
  • Cover and reduce heat to low. Cook until meat is cooked through and tomatoes have cooked down to a mushy paste, about 60-90 minutes. Remove the lid and continue to cook until there is almost no moisture left at the bottom of the pot.
  • Serve with toasted corn tortillas, refried beans, and sour cream.
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