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Ancho Pepper Pork Loin with Potatoes

Ancho Pepper Pork Loin with Potatoes
  • Prep 10 min
  • Total 2 hr 40 min
  • Servings 4
Updated July 17, 2017

Ingredients

  • Salt and black pepper to taste
  • 1 pork tenderloin (approximately 2 lb)
  • 1/3 cup brown sugar
  • 1/3 cup molasses
  • 4 cloves garlic, crushed
  • 1 teaspoon onion powder
  • 2 teaspoons ground coriander
  • 2 teaspoons cumin
  • 1/2 cup malt vinegar
  • 2-3 dry ancho peppers, coarsely chopped
  • 10 to 12 small potatoes for roasting, rinsed
  • 2 tablespoons olive oil

Steps

  • 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.
  • 5
    Serve and enjoy!

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.

Nutrition Information

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!
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