18 Spicy Pork Tenderloin Mexican Recipes Delicious

Ready to spice up your dinner routine? Dive into our sizzling collection of 18 Spicy Pork Tenderloin Mexican Recipes that promise to deliver bold flavors and easy cooking. Perfect for those nights when you crave something deliciously different, these dishes blend the zest of Mexican cuisine with the succulent tenderness of pork. Let's turn up the heat and make your next meal unforgettable!

Spicy Pork Tenderloin Tacos with Avocado Crema

Masterfully blending heat with creamy coolness, these Spicy Pork Tenderloin Tacos with Avocado Crema are a symphony of flavors, perfect for elevating your taco night to a gourmet experience. Marrying the succulence of perfectly seared pork with the velvety smoothness of avocado crema, this dish promises a delightful contrast in every bite.

Ingredients

• 1 lb pork tenderloin, trimmed and sliced into 1/2-inch medallions
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 ripe avocado, pitted and peeled
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 cup cilantro leaves, finely chopped
• 8 small corn tortillas, warmed
• 1/2 cup red cabbage, thinly sliced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and thinly sliced

Instructions

1. In a small bowl, combine smoked paprika, ground cumin, cayenne pepper, sea salt, and black pepper. Rub the spice mixture evenly over the pork medallions.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the pork medallions, searing for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and let rest for 5 minutes.
3. While the pork rests, prepare the avocado crema by blending avocado, sour cream, lime juice, and cilantro in a food processor until smooth. Season with a pinch of salt if desired.
4. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and slightly charred.
5. Slice the rested pork medallions into thin strips.
6. To assemble the tacos, spread a dollop of avocado crema on each tortilla, top with pork strips, red cabbage, red onion, and jalapeño slices.

Here, the tender, spicy pork pairs exquisitely with the cool, creamy avocado crema, while the crisp vegetables add a refreshing crunch. Serve these tacos with a side of charred lime halves for an extra zesty kick, transforming each bite into a vibrant flavor journey.

Mexican Pork Tenderloin with Chipotle Sauce

Flavorful and succulent, this Mexican Pork Tenderloin with Chipotle Sauce is a masterpiece of balance, marrying the smoky heat of chipotle with the natural sweetness of pork. Perfect for a sophisticated dinner party or a cozy night in, it’s a dish that promises to transport your senses straight to the heart of Mexico.

Ingredients

• 1.5 lbs pork tenderloin, trimmed
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 cup heavy cream
• 2 tbsp chipotle peppers in adobo sauce, finely chopped
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and position the rack in the middle.
2. Season the pork tenderloin evenly with kosher salt and freshly ground black pepper.
3. Heat extra-virgin olive oil in a large oven-proof skillet over medium-high heat until shimmering.
4. Sear the pork tenderloin on all sides until golden brown, about 3-4 minutes per side.
5. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
6. Remove the pork from the skillet and let it rest on a cutting board for 10 minutes.
7. In the same skillet, sauté minced garlic over medium heat until fragrant, about 30 seconds.
8. Add heavy cream, chopped chipotle peppers, ground cumin, and smoked paprika, stirring to combine.
9. Simmer the sauce for 5 minutes, or until slightly thickened, then stir in fresh lime juice.
10. Slice the pork tenderloin and drizzle with the chipotle sauce, garnishing with chopped fresh cilantro.

Juxtaposing the tender, juicy pork with the creamy, smoky chipotle sauce creates a dish that’s as visually stunning as it is delicious. Serve it atop a bed of cilantro-lime rice or alongside roasted vegetables for a complete meal that’s sure to impress.

Pork Tenderloin Enchiladas with Green Sauce

Here’s a dish that effortlessly marries the succulence of pork tenderloin with the vibrant zest of green sauce, wrapped in the comforting embrace of soft tortillas. Perfect for a dinner that demands both elegance and heartiness, these enchiladas are a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 1.5 lbs pork tenderloin, trimmed and cut into 1-inch cubes
• 2 cups tomatillos, husked and rinsed
• 1/2 cup white onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup cilantro leaves, packed
• 1 jalapeño, seeded and diced
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 cup heavy cream
• 8 corn tortillas
• 1 cup Monterey Jack cheese, shredded
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly heated environment for baking the enchiladas.
2. In a medium saucepan, combine tomatillos, onion, garlic, cilantro, jalapeño, cumin, and salt. Cover with water and bring to a boil over medium-high heat. Reduce to a simmer and cook for 10 minutes, or until tomatillos are soft.
3. Transfer the mixture to a blender, add heavy cream, and blend until smooth. This green sauce should be velvety and vibrant—set aside.
4. Heat olive oil in a large skillet over medium-high heat. Add pork cubes and sear until golden brown on all sides, about 5 minutes. Pork should be just cooked through to retain its juiciness.
5. Warm tortillas on a dry skillet for about 30 seconds each side to make them pliable for rolling.
6. Divide the pork evenly among the tortillas, roll them tightly, and place seam-side down in a baking dish. Pour the green sauce over the top and sprinkle with Monterey Jack cheese.
7. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Let rest for 5 minutes before serving to allow the flavors to meld beautifully.

Rich in flavor and with a texture that contrasts the tender pork against the crisp-edged tortillas, these enchiladas are a delight. Serve them with a side of pickled red onions for an added crunch and a burst of acidity that cuts through the richness.

Grilled Pork Tenderloin with Mango Salsa

This summer, elevate your grilling game with a dish that marries the succulent richness of pork tenderloin with the vibrant, sweet-tangy notes of mango salsa. Perfect for al fresco dining, this recipe promises a symphony of flavors that will dazzle your palate and impress your guests.

Ingredients

• 1.5 lbs pork tenderloin, trimmed
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 large ripe mango, diced
• 1/2 red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 1/2 tsp ground cumin

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent temperature of 375°F.
2. In a small bowl, combine the olive oil, minced garlic, smoked paprika, salt, and black pepper to create a marinade.
3. Rub the marinade evenly over the pork tenderloin, ensuring it’s fully coated. Let it sit at room temperature for 15 minutes to absorb the flavors.
4. While the pork marinates, prepare the mango salsa by mixing the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and ground cumin in a medium bowl. Set aside to allow the flavors to meld.
5. Place the pork tenderloin on the grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 145°F for medium doneness, using a meat thermometer for accuracy.
6. Remove the pork from the grill and let it rest for 5 minutes before slicing. This ensures the juices redistribute, keeping the meat moist.
7. Slice the pork into 1/2-inch medallions and serve topped with the mango salsa.

Yielded by the grill’s kiss, the pork tenderloin boasts a smoky exterior and a juicy, tender interior, perfectly complemented by the fresh, fruity salsa. For an extra touch of elegance, serve alongside a chilled glass of Viognier or over a bed of cilantro-lime quinoa.

Pork Tenderloin Quesadillas with Pico de Gallo

This summer, elevate your weeknight dinner with a dish that marries the succulence of pork tenderloin with the vibrant freshness of pico de gallo, all nestled between crispy, golden tortillas. These Pork Tenderloin Quesadillas are a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 1 lb pork tenderloin, trimmed and thinly sliced
• 1 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup pico de gallo, homemade or store-bought
• 1/4 cup chopped fresh cilantro
• 1 tbsp unsalted butter, for cooking

Instructions

1. In a medium bowl, toss the thinly sliced pork tenderloin with extra-virgin olive oil, ground cumin, smoked paprika, kosher salt, and freshly ground black pepper until evenly coated.
2. Heat a large skillet over medium-high heat. Add the seasoned pork and cook for 3-4 minutes per side, or until just cooked through and lightly browned. Remove from heat and let rest for 5 minutes.
3. Lay out the flour tortillas on a clean surface. Divide the cooked pork, shredded Monterey Jack cheese, pico de gallo, and chopped fresh cilantro evenly among the tortillas, placing the fillings on one half of each tortilla.
4. Fold the tortillas over the fillings to create half-moon shapes.
5. In the same skillet, melt 1 tbsp of unsalted butter over medium heat. Cook each quesadilla for 2-3 minutes per side, or until the tortillas are golden brown and the cheese has melted.
6. Transfer the quesadillas to a cutting board and let them sit for 1 minute before slicing into wedges.

Kaleidoscopic in flavor, these quesadillas offer a delightful contrast between the tender, spiced pork and the crisp tortilla, with the pico de gallo adding a refreshing brightness. Serve them with a dollop of sour cream or a side of guacamole for an extra layer of richness.

Slow Cooker Mexican Pork Tenderloin

On a bustling weekday evening, nothing promises a hassle-free yet sumptuous meal quite like a slow-cooked dish, and this Mexican-inspired pork tenderloin is no exception. Infused with vibrant spices and cooked to perfection, it’s a testament to the magic of low and slow cooking.

Ingredients

• 2 lbs pasture-raised pork tenderloin, trimmed
• 1 tbsp extra virgin olive oil
• 1 cup organic chicken stock
• 1/4 cup freshly squeezed lime juice
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp chipotle powder
• 3 cloves garlic, minced
• 1 medium white onion, finely diced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Pat the pork tenderloin dry with paper towels to ensure a good sear.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering.
3. Sear the pork on all sides until golden brown, about 3 minutes per side.
4. Transfer the pork to the slow cooker.
5. In the same skillet, sauté the onion and garlic until translucent, about 2 minutes.
6. Deglaze the skillet with chicken stock, scraping up any browned bits.
7. Add the lime juice, smoked paprika, cumin, chipotle powder, salt, and pepper to the skillet, stirring to combine.
8. Pour the mixture over the pork in the slow cooker.
9. Cover and cook on low for 6 hours, or until the pork is fork-tender.
10. Garnish with fresh cilantro before serving.

Rich in flavor and fork-tender, this Mexican pork tenderloin is a celebration of spices and slow cooking. Serve it atop a bed of cilantro-lime rice or wrapped in warm tortillas for a meal that’s as versatile as it is delicious.

Pork Tenderloin Fajitas with Bell Peppers and Onions

Unveiling a dish that marries the succulence of pork with the vibrant colors and flavors of bell peppers and onions, this recipe transforms the humble fajita into a gourmet experience. Perfectly seasoned and seared to perfection, it’s a celebration of texture and taste that’s sure to impress.

Ingredients

• 1 lb pork tenderloin, trimmed and sliced into 1/2-inch strips
• 2 tbsp extra-virgin olive oil
• 1 large red bell pepper, julienned
• 1 large yellow bell pepper, julienned
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 8 small flour tortillas, warmed
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. In a large skillet, heat 1 tbsp of extra-virgin olive oil over medium-high heat until shimmering.
2. Add the pork tenderloin strips, seasoning with kosher salt and freshly ground black pepper, and sear until golden brown, about 3-4 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of olive oil, then sauté the julienned bell peppers and thinly sliced onion until they begin to soften, about 5 minutes.
4. Stir in the minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 1 minute.
5. Return the seared pork to the skillet, tossing to combine with the vegetables and spices, and cook for an additional 2 minutes to meld the flavors.
6. Warm the flour tortillas according to package instructions, then divide the pork and vegetable mixture evenly among them.
7. Garnish with fresh cilantro leaves and serve with lime wedges on the side for squeezing.

Presenting a harmonious blend of tender pork, crisp-tender vegetables, and aromatic spices, these fajitas are a feast for the senses. For an extra touch of elegance, serve atop a colorful platter with a side of avocado crema.

Mexican Stuffed Pork Tenderloin with Cheese and Jalapenos

Kickstarting our culinary journey, this Mexican Stuffed Pork Tenderloin with Cheese and Jalapenos is a masterpiece of flavors, combining the succulence of pork with the fiery kick of jalapenos and the creamy melt of cheese, all wrapped in a tenderloin that promises to be the centerpiece of any dining table.

Ingredients

• 1.5 lbs pork tenderloin, butterflied
• 1 cup Monterey Jack cheese, shredded
• 2 jalapenos, seeded and finely diced
• 2 tbsp clarified butter
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• Kitchen twine for tying

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly cooked tenderloin.
2. Lay the butterflied pork tenderloin flat and season both sides evenly with ground cumin, smoked paprika, sea salt, and freshly ground black pepper.
3. Spread the shredded Monterey Jack cheese and diced jalapenos evenly over one side of the tenderloin, leaving a 1-inch border around the edges.
4. Carefully roll the tenderloin tightly from the seasoned side, enclosing the filling, and secure with kitchen twine at 1-inch intervals to maintain its shape during cooking.
5. Heat clarified butter in a large oven-proof skillet over medium-high heat until shimmering, then sear the tenderloin on all sides until golden brown, about 2 minutes per side.
6. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
7. Remove from the oven and let rest for 10 minutes before slicing to allow the juices to redistribute, ensuring a moist and flavorful dish.

Vividly succulent, each slice reveals a spiral of molten cheese and vibrant jalapenos, offering a harmonious blend of heat and richness. Serve atop a bed of cilantro-lime rice or alongside roasted sweet potatoes for a complete meal that dazzles the senses.

Pork Tenderloin Tostadas with Refried Beans

Unveiling a dish that marries the succulence of pork tenderloin with the rustic charm of tostadas, this recipe is a celebration of textures and flavors. Perfect for a sophisticated yet approachable meal, it promises to delight the palate with every bite.

Ingredients

• 1 lb pork tenderloin, trimmed and sliced into 1/2-inch medallions
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• Sea salt, to season
• Freshly ground black pepper, to season
• 4 corn tostadas
• 1 cup refried beans, warmed
• 1/2 cup crumbled queso fresco
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat a large skillet over medium-high heat and add the extra-virgin olive oil, swirling to coat the pan evenly.
2. Season the pork medallions with smoked paprika, ground cumin, cayenne pepper, sea salt, and freshly ground black pepper, ensuring an even coating on all sides.
3. Place the seasoned pork medallions in the skillet, searing for 3-4 minutes per side until a golden crust forms and the internal temperature reaches 145°F.
4. Transfer the cooked pork to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
5. Spread a generous layer of warmed refried beans onto each corn tostada, followed by the sliced pork.
6. Garnish with crumbled queso fresco, diced red onion, and chopped fresh cilantro.
7. Serve immediately with lime wedges on the side for squeezing over the tostadas.

These Pork Tenderloin Tostadas with Refried Beans offer a harmonious blend of smoky, spicy, and fresh flavors, with the crispness of the tostada contrasting beautifully against the creamy beans and tender pork. For an extra touch of elegance, drizzle with a chipotle crema or serve alongside a crisp, citrusy slaw.

Pork Tenderloin Burritos with Cilantro Lime Rice

Bursting with vibrant flavors and textures, this dish combines succulent pork tenderloin with zesty cilantro lime rice, all wrapped in a warm tortilla for a meal that’s as satisfying as it is sophisticated.

Ingredients

• 1 lb pork tenderloin, trimmed and sliced into 1/2-inch medallions
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 cup long-grain white rice, rinsed
• 2 cups chicken stock, low-sodium
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp fresh lime juice
• 1 tbsp unsalted butter
• 4 large flour tortillas, warmed
• 1/2 cup sour cream
• 1/2 cup salsa verde
• 1 avocado, sliced

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tbsp olive oil. Season pork medallions with cumin, smoked paprika, salt, and pepper. Sear for 3-4 minutes per side until golden brown and cooked through. Rest on a plate covered with foil.
2. In a medium saucepan, heat remaining olive oil over medium heat. Add rice and toast for 2 minutes, stirring constantly, until lightly golden. Pour in chicken stock, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. Fluff rice with a fork, then stir in cilantro, lime juice, and butter until well combined. Season with additional salt if needed.
4. Assemble burritos by dividing rice, pork, sour cream, salsa verde, and avocado slices among tortillas. Fold in sides and roll tightly.
5. Heat a clean skillet over medium heat. Place burritos seam-side down and cook for 2-3 minutes per side until golden and crisp.

Now, these burritos offer a delightful contrast of tender pork and fluffy, aromatic rice, with the creamy avocado and tangy salsa verde adding layers of flavor. Serve them with a side of pickled jalapeños for an extra kick.

Pork Tenderloin Nachos with Guacamole

Unveiling a dish that marries the succulence of pork tenderloin with the vibrant crunch of nachos, this recipe is a testament to the art of balancing flavors and textures. Perfect for gatherings or a refined snack, it’s a culinary delight that promises to elevate your dining experience.

Ingredients

• 1 lb pork tenderloin, trimmed and sliced into 1/2-inch medallions
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• Sea salt, to season
• Freshly ground black pepper, to season
• 1 bag (10 oz) tortilla chips
• 1 cup sharp cheddar cheese, freshly grated
• 1 cup Monterey Jack cheese, freshly grated
• 1 ripe avocado, halved and pitted
• 1 tbsp fresh lime juice
• 2 tbsp cilantro, finely chopped
• 1 small jalapeño, seeded and minced
• 1/4 cup red onion, finely diced

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for melting the cheeses evenly.
2. Season the pork medallions with smoked paprika, ground cumin, cayenne pepper, sea salt, and freshly ground black pepper, ensuring each piece is evenly coated for maximum flavor.
3. Heat extra-virgin olive oil in a large skillet over medium-high heat. Sear the pork medallions for 3-4 minutes per side, or until a golden crust forms and the internal temperature reaches 145°F (63°C). Rest the pork for 5 minutes before slicing thinly against the grain.
4. Arrange the tortilla chips in a single layer on a large baking sheet. Sprinkle the freshly grated sharp cheddar and Monterey Jack cheeses over the chips, ensuring even coverage.
5. Bake in the preheated oven for 5-7 minutes, or until the cheeses are fully melted and bubbly.
6. While the nachos bake, prepare the guacamole by scooping the avocado flesh into a bowl. Add fresh lime juice, finely chopped cilantro, minced jalapeño, and finely diced red onion. Mash gently with a fork until desired consistency is achieved, leaving some chunks for texture.
7. Remove the nachos from the oven and top with the sliced pork tenderloin. Dollop the guacamole over the top or serve on the side for dipping.

Vibrant and hearty, these Pork Tenderloin Nachos with Guacamole offer a symphony of textures, from the crisp chips to the tender pork and creamy avocado. Serve with a drizzle of crema and a sprinkle of extra cilantro for an added layer of flavor and color.

Mexican Pork Tenderloin Soup with Corn and Lime

Unveiling a dish that marries the robust flavors of Mexican cuisine with the comforting warmth of a soup, this Mexican Pork Tenderloin Soup with Corn and Lime is a culinary masterpiece. Perfect for those seeking a dish that balances richness with a refreshing zest, it promises to transport your senses to the heart of Mexico with every spoonful.

Ingredients

• 1.5 lbs pork tenderloin, trimmed and cut into 1-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 large white onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups chicken stock, preferably homemade
• 2 cups fresh corn kernels
• 1 jalapeño, seeded and finely diced
• 1 lime, juiced and zested
• 1/4 cup cilantro, finely chopped
• Salt, to season

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the pork cubes in a single layer, ensuring not to overcrowd the pot, and sear until golden brown on all sides, approximately 3 minutes per side. Remove and set aside.
3. In the same pot, reduce the heat to medium and add the diced onion, cooking until translucent, about 5 minutes, stirring occasionally to prevent burning.
4. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until fragrant, to bloom the spices.
5. Pour in the chicken stock, scraping the bottom of the pot to release any browned bits, and bring to a gentle boil.
6. Return the seared pork to the pot, reduce the heat to low, cover, and simmer for 25 minutes, or until the pork is tender.
7. Add the corn kernels and diced jalapeño, simmering uncovered for an additional 10 minutes to allow the flavors to meld.
8. Remove from heat and stir in the lime juice, zest, and chopped cilantro. Season with salt as needed.

The soup boasts a harmonious blend of tender pork, sweet corn, and a bright lime finish, creating a symphony of flavors. Serve it with a side of warm tortillas or a dollop of sour cream for an extra layer of indulgence.

Pork Tenderloin Chimichangas with Sour Cream

Kicking off our culinary journey today, we delve into the art of crafting Pork Tenderloin Chimichangas with Sour Cream, a dish that marries the succulence of perfectly cooked pork with the crispy, golden embrace of a fried tortilla. This recipe promises a symphony of textures and flavors, elevated by the creamy tang of sour cream, making it a standout meal for any occasion.

Ingredients

• 1 lb pork tenderloin, trimmed and cut into thin strips
• 1 tbsp clarified butter
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 large flour tortillas
• 1 cup Monterey Jack cheese, shredded
• 1/4 cup fresh cilantro, chopped
• 1 cup sour cream
• 2 cups vegetable oil, for frying

Instructions

1. In a large skillet over medium-high heat, melt the clarified butter until shimmering. Add the pork tenderloin strips, searing until golden brown on all sides, about 3-4 minutes total. Remove and set aside.
2. In the same skillet, add the finely diced yellow onion and minced garlic, sautéing until translucent, about 2 minutes. Stir in the ground cumin, smoked paprika, kosher salt, and freshly ground black pepper, cooking for an additional minute to release the spices’ aromas.
3. Return the seared pork to the skillet, tossing to coat evenly with the onion and spice mixture. Cook for another 2 minutes, then remove from heat. Tip: Letting the pork rest in the skillet off the heat allows the flavors to meld beautifully.
4. Lay out the flour tortillas on a clean surface. Divide the pork mixture evenly among the tortillas, topping each with Monterey Jack cheese and fresh cilantro. Fold the tortillas into burrito shapes, tucking in the ends to secure the filling.
5. In a deep skillet, heat the vegetable oil to 350°F. Carefully add the chimichangas, frying until golden brown and crispy, about 2-3 minutes per side. Tip: Maintaining the oil temperature ensures a crispy exterior without absorbing excess oil.
6. Transfer the chimichangas to a paper towel-lined plate to drain any excess oil. Serve immediately with a dollop of sour cream on top. Tip: For an extra touch of elegance, garnish with additional fresh cilantro and a sprinkle of smoked paprika.

Here, the chimichangas boast a delightful contrast between the crispy, golden tortilla and the tender, flavorful pork inside, with the sour cream adding a creamy, tangy finish. Consider serving alongside a vibrant mango salsa for a refreshing counterpoint to the rich flavors.

Pork Tenderloin Carnitas with Orange and Cinnamon

Brimming with vibrant flavors and aromatic spices, this Pork Tenderloin Carnitas with Orange and Cinnamon transforms a humble cut into a succulent masterpiece, perfect for a sophisticated yet comforting meal.

Ingredients

• 1.5 lbs pork tenderloin, trimmed and cut into 2-inch pieces
• 1 large navel orange, juiced and zested
• 1 cinnamon stick
• 2 tbsp clarified butter
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 cup chicken stock
• Sea salt, to season

Instructions

1. Preheat your oven to 325°F (163°C) to ensure a slow, even cook that tenderizes the pork.
2. In a large oven-safe skillet, heat the clarified butter over medium-high heat until shimmering but not smoking.
3. Season the pork pieces liberally with sea salt, then sear in the skillet until golden brown on all sides, about 3 minutes per side. Tip: Avoid overcrowding the pan to achieve a perfect crust.
4. Reduce the heat to medium, add the orange zest, cinnamon stick, cumin, smoked paprika, and coriander, stirring to coat the pork evenly for about 1 minute until fragrant.
5. Pour in the orange juice and chicken stock, scraping up any browned bits from the bottom of the skillet to incorporate those flavors into the sauce.
6. Transfer the skillet to the preheated oven and braise uncovered for 1.5 hours, or until the pork is fork-tender. Tip: Baste the pork occasionally with the pan juices to keep it moist.
7. Remove the skillet from the oven and let the pork rest in the juices for 10 minutes before serving. Tip: This resting period allows the meat to reabsorb some of the juices, enhancing its succulence.

Yielded by the slow braise, the pork tenderloin carnitas are irresistibly tender, with a harmonious blend of citrusy brightness and warm cinnamon undertones. Serve atop warm corn tortillas with a sprinkle of fresh cilantro for a vibrant, textural contrast.

Pork Tenderloin Tamales with Red Chili Sauce

Delightfully tender and richly flavored, these Pork Tenderloin Tamales with Red Chili Sauce are a testament to the art of traditional Mexican cuisine, elevated with a touch of modern refinement. Each bite offers a harmonious blend of succulent pork and smoky, aromatic chili, encased in a soft, steamed masa dough that whispers of home-cooked comfort.

Ingredients

• 2 lbs pork tenderloin, trimmed and cut into 1-inch cubes
• 3 cups masa harina
• 2 cups homemade chicken stock, warmed
• 1 cup lard, at room temperature
• 1 tbsp kosher salt
• 2 tsp baking powder
• 1 cup red chili sauce, homemade or high-quality store-bought
• 20 dried corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large mixing bowl, combine masa harina, warmed chicken stock, lard, kosher salt, and baking powder. Mix until a smooth, pliable dough forms. Cover with a damp cloth and let rest for 30 minutes.
2. Season pork tenderloin cubes generously with salt. In a heavy-bottomed skillet over medium-high heat, sear pork until golden brown on all sides, about 3 minutes per side. Remove from heat and let cool slightly.
3. Drain corn husks and pat dry. Spread a thin layer of masa dough onto each husk, leaving a 1-inch border at the top and bottom.
4. Place a few pieces of seared pork in the center of each masa-covered husk. Drizzle with red chili sauce.
5. Fold the sides of the husk towards the center, enclosing the filling, then fold the bottom up. Secure with a strip of corn husk if necessary.
6. Steam tamales in a tamale steamer over boiling water for 60 minutes, ensuring water does not touch the tamales. Check water level halfway through, adding more if needed.
7. Remove tamales from steamer and let rest for 5 minutes before serving. The masa should be firm yet tender, easily pulling away from the husk.

Remarkably, the tamales boast a melt-in-your-mouth texture, with the pork tenderloin offering a delicate contrast to the robust red chili sauce. For an unforgettable presentation, serve atop a pool of extra chili sauce, garnished with fresh cilantro and a wedge of lime.

Pork Tenderloin Empanadas with Black Beans

Kneading the boundaries of traditional comfort food, these Pork Tenderloin Empanadas with Black Beans marry the succulence of perfectly seasoned pork with the earthy depth of black beans, all encased in a golden, flaky crust. A dish that promises to transport your palate to the vibrant streets of Latin America, with every bite offering a symphony of textures and flavors.

Ingredients

• 1 lb pork tenderloin, finely diced
• 1 cup black beans, cooked and drained
• 1/2 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup fresh cilantro, chopped
• 1 package (14 oz) empanada dough rounds
• 1 pasture-raised egg, lightly beaten
• 1 tbsp olive oil
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, warm the clarified butter and sauté the red onion and garlic until translucent, about 3 minutes.
3. Add the diced pork tenderloin to the skillet, seasoning with cumin, smoked paprika, and salt. Cook until the pork is no longer pink, approximately 5 minutes.
4. Stir in the black beans and cilantro, cooking for an additional 2 minutes to meld the flavors. Remove from heat and let the mixture cool slightly.
5. Place a spoonful of the pork and bean mixture onto each empanada dough round. Fold the dough over to create a half-moon shape, sealing the edges by pressing with a fork.
6. Brush each empanada with the beaten egg for a golden finish.
7. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
8. Let the empanadas rest for 5 minutes before serving to allow the filling to set.

Meticulously crafted, these empanadas boast a flaky exterior that gives way to a moist, flavorful filling, with the black beans adding a creamy contrast to the tender pork. Serve them with a side of tangy crema or a vibrant salsa verde for an extra layer of flavor.

Pork Tenderloin Chilaquiles with Fried Eggs

Just imagine the perfect harmony of tender pork, crispy tortilla chips, and the rich, runny yolk of a fried egg coming together in one dish. Our Pork Tenderloin Chilaquiles with Fried Eggs is a sophisticated twist on a classic, offering layers of texture and flavor that are sure to impress.

Ingredients

• 1 lb pork tenderloin, trimmed and cut into 1-inch cubes
• 2 cups homemade or high-quality store-bought tortilla chips
• 4 pasture-raised eggs
• 1 cup salsa verde
• 1/2 cup crumbled queso fresco
• 1/4 cup finely chopped white onion
• 2 tbsp clarified butter
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Preheat your oven to 350°F to keep the chilaquiles warm while you prepare the other components.
2. Season the pork tenderloin cubes with ground cumin, smoked paprika, and salt, ensuring each piece is evenly coated.
3. Heat olive oil in a large skillet over medium-high heat. Add the pork cubes and sear until golden brown on all sides, about 3-4 minutes per side. Remove and set aside.
4. In the same skillet, add clarified butter and fry the eggs to your preferred doneness, seasoning lightly with salt. Tip: For a perfectly runny yolk, cook for about 3 minutes.
5. Warm the salsa verde in a small saucepan over low heat, stirring occasionally, for about 5 minutes.
6. Arrange the tortilla chips on a serving platter, top with the seared pork, drizzle with warm salsa verde, and sprinkle with queso fresco and chopped onion.
7. Carefully place the fried eggs on top of the chilaquiles. Tip: The residual heat from the dish will continue to cook the eggs slightly, so aim for a slightly underdone yolk if serving immediately.
8. Serve immediately, allowing the yolks to break and mingle with the other ingredients. Tip: For an extra touch of elegance, garnish with microgreens or thinly sliced radishes.

With each bite, the crispiness of the chips contrasts beautifully with the succulent pork and the creamy egg yolk, creating a dish that’s as visually stunning as it is delicious. Consider serving with a side of refried black beans for a complete meal that celebrates the richness of Mexican cuisine.

Pork Tenderloin Pozole with Hominy and Radishes

Lusciously tender and brimming with vibrant flavors, this Pork Tenderloin Pozole with Hominy and Radishes is a celebration of texture and taste, perfect for those seeking a dish that comforts as much as it impresses.

Ingredients

• 1.5 lbs pork tenderloin, trimmed and cut into 1-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 large white onion, finely diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups chicken stock, preferably homemade
• 2 cups canned white hominy, drained and rinsed
• 1 bunch radishes, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Salt, to season

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Season the pork tenderloin cubes generously with salt, then sear in the hot oil until golden brown on all sides, approximately 3-4 minutes per side. Remove and set aside.
3. In the same pot, add the finely diced white onion and sauté until translucent, about 5 minutes, scraping up any browned bits from the pork for added flavor.
4. Stir in the minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 1 minute.
5. Pour in the chicken stock, bringing the mixture to a simmer before returning the pork to the pot. Cover and cook on low heat for 25 minutes, or until the pork is fork-tender.
6. Add the drained and rinsed white hominy to the pot, simmering uncovered for an additional 10 minutes to allow the flavors to meld.
7. Meanwhile, prepare the garnishes by thinly slicing the radishes and chopping the fresh cilantro.
8. Serve the pozole hot, garnished with sliced radishes, chopped cilantro, and lime wedges on the side for squeezing.

Notably, the pozole boasts a harmonious blend of tender pork and chewy hominy, with the radishes adding a crisp contrast. For an extra layer of flavor, consider serving with warm corn tortillas or a dollop of crema.

Conclusion

Absolutely bursting with flavor, our roundup of 18 Spicy Pork Tenderloin Mexican Recipes offers something for every palate. Whether you’re craving something smoky, sweet, or seriously spicy, these dishes promise to deliver. We’d love for you to dive in, try a recipe (or two!), and share your favorites in the comments. Don’t forget to pin your top picks on Pinterest to spread the deliciousness!

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