Smoky Chipotle BBQ Potted Pork Tenderloin
Simmer browned tender pork tenderloin cubes in a southwestern beer broth and serve with tortillas or quick-cooking polenta. Roasted Jalapeño Poppers is a great side.
- 2 pounds pork tenderloin, cut into bite-size pieces
- Kosher salt and freshly ground black pepper
- Smoked paprika, for seasoning
- Flour, for dredging
- 4 tablespoons vegetable oil, divided
- 2 onions, chopped
- 2 red bell peppers, chopped
- 3-4 ribs celery, chopped
- 4 cloves garlic, sliced
- 1 bottle Mexican-style beer, such as Negra Modelo
- 1 can fire-roasted tomatoes (15 ounces)
- 1-2 chipotle peppers in adobo sauce, medium to spicy heat level, seeded and finely chopped, plus 1 tablespoon adobo sauce
- 2 tablespoons fresh thyme leaves, chopped
- A handful fresh cilantro, finely chopped
- Corn tortillas or quick-cooking polenta, for serving
- Lime wedges, for serving
Season the pork cubes with salt, pepper and paprika. Dredge in the flour.
Heat a Dutch oven with 3 tablespoons vegetable oil, three turns of the pan, over high heat. Brown the pork on all sides. Remove to a plate, reduce the heat and add the remaining 1 tablespoon of oil. Add the onions, peppers, celery and garlic and season with salt and pepper. Cover and sweat for 8 minutes or so. Uncover and stir for 1-2 minutes, then deglaze the pot with the beer and let the liquid reduce, 1 minute more. Add the tomatoes, chipotle and adobo sauce, thyme and cilantro and heat through. Add the pork back to the pot and simmer over medium-low heat until ready to serve.
Char the tortillas or prepare quick-cooking polenta. Serve with lime wedges for topping.