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Al Pastor-Style Pork Tenderloin
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A simplified version of the classic street food.
|4 dried guajillo chiles|
|3 cloves garlic|
|1 cup chopped yellow onion|
|1/2 cup pineapple juice|
|1 teaspoon salt|
|1 teaspoon ground black pepper|
|1 tablespoon ancho chile powder|
|1 teaspoon smoked paprika|
|1 teaspoon dried oregano|
|1 teaspoon cumin|
|1 lb pork tenderloin|
- Cut guajillo chiles open, remove the stems, seeds and veins. Soak in hot water until softened.
- Place the chiles, garlic, yellow onion, pineapple juice, salt, black pepper, chile powder, paprika, oregano and cumin in a blender, pulse until smooth.
- Place the pork tenderloin into a large resealable container. Pour the sauce over the pork tenderloin. Seal shut and coat pork tenderloin in the sauce. Allow to marinate for at least 30 minutes or overnight in the refrigerator.
- Preheat oven to 400° F. Line a baking sheet with aluminum foil.
- Remove the pork tenderloin from the container and place on the baking sheet.
- Place the baking sheet in the oven. Bake the pork tenderloin for 18-20 minutes.
- Remove from the oven and let the pork tenderloin rest for 5 minutes before serving.
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