Ancho-Marinade for Pork Tenderloin

Ingredients:

2 pound pork tenderloin - trimmed (Learn How)

2 tablespoon(s) ancho chile - toasted and ground

1/2 cup(s) diced tomatoes (canned)

1 cup(s) onion - peeled and diced (Learn How)

2 large garlic cloves - peeled and minced (Learn How)

2 tablespoon(s) cider vinegar

1 teaspoon(s) oregano (dried)

1 teaspoon(s) cumin

1 pinch salt and pepper - to taste

Steps:

-Trim the pork tenderloin and either leave it whole for roasting or cut into medallions.

-Whisk the remaining ingredients together for the marinade.

-Pour marinade into a zip top plastic bag. Place pork in bag. Make sure marinade is liberally covering pork. Refrigerate.

-Marinate the whole tenderloin or medallions. The marinade can stay on for 30 minutes to overnight (the longer the better).

-Grill or roast pork to desired temperature.

Pairs With:

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