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Ancho Pepper Pork Loin with Potatoes

Ancho Pepper Pork Loin with Potatoes

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Updated July 17, 2017

Salt and black pepper to taste


pork tenderloin (approximately 2 lb)


teaspoons ground coriander

2-3 dry ancho peppers, coarsely chopped


to 12 small potatoes for roasting, rinsed

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  • 1

    Season the pork loin with salt and pepper to taste. Set aside.

  • 2

    Add the sugar, molasses, garlic, onion, cilantro, cumin, vinegar and ancho peppers to a clean zip lock bag. Shake lightly to combine all the ingredients. Add the pork to the back, seal and let marinate in the refrigerator for at least 2 hours. Leave it over night for even better results.

  • 3

    Preheat the oven to 375°F.

  • 4

    Place the pork and half of the marinade to a baking dish. Place the potatoes around the pork. Sprinkle with olive oil. Bake for 25-30 minutes or until the internal temperature reaches 160°F. Bathe the pork in the marinade every 10 minutes. Remove from the oven, cover in aluminum foil and let sit for 10 minutes before cutting.

Expert Tips

  • Use sweet potatoes, carrots or beets instead of potatoes to add a different touch. Keep in mind that the cooking times may be different for each, so I recommend cooking them in a separate dish.
  • Make it spicier by adding more ancho pepper.

No nutrition information available for this recipe

More About This Recipe

  • This ancho pepper pork is the most delicious recipe I've ever prepared! I can tell you, without hesitation, that this has quickly become my new favorite dish. My family loves it; even the little ones ate it all up since it's not too spicy. What I loved the most was that the meat was flavorful, juicy and very soft. Give it a try; I just know you'll like it!