Pork Tenderloin and Caramelized Onion Enchiladas in a Homemade Enchilada Sauce
Course Main
Cuisine Mexican
Prep Time 15 minutesminutes
Cook Time 1 hourhour40 minutesminutes
Total Time 1 hourhour55 minutesminutes
Servings 8enchiladas
Author Pam / For the Love of Cooking
Equipment
Small Saucepan
Immersion Blender
Large skillet
9x13-inch baking dish
Ingredients
Enchilada Sauce:
1tbspcanola oil
1small sweet yellow oniondiced
3clovesof garlicminced
1 ½tbspchile powder
½tbspadobo chile powder
1 ½tspground cumin
1tspground coriander
½tsporegano
2(14 oz)cans of fire-roasted diced tomatoes with green chiles and garlic
½cupof chicken broth
Sea salt and freshly cracked pepperto taste
1tsphoney
Enchiladas:
1 ½tbspcanola oildivided
1large onionsliced
1Pork tenderloincut into bite-sized chunks
Sea salt and freshly cracked pepperto taste
Garlic powderto taste
Cuminto taste
Oreganoto taste
Corianderto taste
8small flour tortillas
1 (14 oz)can of chili beans with sauce
Extra sharp white cheddarshredded
Serving:
Green onionsdiced
Cilantrochopped
Avocadodiced
Sour cream
Hot sauce
Instructions
Enchilada Sauce:
Heat the canola oil in a small saucepan over medium heat. Add the onion and cook until tender, about 5-6 minutes. Add the minced garlic, chile powder, cumin, coriander, and oregano then stir constantly for 1 minute.
Add diced tomatoes and juice along with the chicken broth. Season with sea salt and freshly cracked pepper, to taste, and add the honey then cover with a lid and simmer for 30 minutes.
After the sauce has simmered for 30 minutes, blend the sauce with an immersion blender (or regular blender) until smooth.
Pour through a sieve to remove the excess pulp, if desired. Taste and re-season if needed. Set aside
Enchiladas:
Caramelize the onions while the sauce is simmering, by heating a tablespoon of oil into a large skillet over medium heat. Add the sliced onion and cook, stirring often, for 20-30 minutes, or until tender and caramelized. Side Note: If the onion gets too dry while cooking, add a few tablespoons of water to keep them moist.
Season with sea salt and freshly cracked pepper, to taste. Set aside until needed.
Preheat the oven to 350 degrees. Coat a large 9x13 baking dish with cooking spray.
Heat the remaining olive oil in the same skillet you cooked the onions in. Remove the silverskin from the pork tenderloin (click this link for instructions).
Cut the pork into medallions then dice into bite-sized chunks. Spread the diced pork out evenly on the cutting board. Sprinkle the pork evenly with a bit of sea salt, freshly cracked pepper, garlic powder, cumin, oregano, and coriander.
Cook the pork in 2 batches, seasoned side down, in the hot pan. Season the other side of the pork then leave it alone for 2-3 minutes, until it's caramelized then flip and cook for another 1-2 minutes. Remove to a plate and cover with a tin foil tent; cook the second batch of pork. Side Note: Pork will NOT be cooked through but it will finish cooking in the oven.
Wrap the flour tortillas in a dishcloth then place them into the microwave for 20-30 seconds or until the tortillas are pliable.
Pour enough enchilada sauce to cover the bottom of the prepared baking dish.
Place some of the pork, a spoonful of beans with sauce, and a spoonful of caramelized onions down the center of the tortilla.
Roll and place the seam side down in the baking dish. Repeat with the remaining tortillas and ingredients.
Pour more sauce over each rolled enchilada then top with the cheese.
Cover with tinfoil then place into the oven and bake for 30 minutes.
Remove the foil then continue to bake for 5 minutes or until the cheese is melted.
Serve with chopped green onions on top along with diced avocado, sour cream, and hot sauce on the side. Enjoy.