Looking for a way to shake up your usual Mexican food routine? These pork loin enchiladas are the answer to those nights when you want something a bit different from the standard ground beef or chicken versions. I came up with this recipe after finding myself with leftover pork loin in the fridge and a craving for enchiladas that wouldn’t quit. The result? A crowd-pleasing dish that’s easy to put together and brings something new to your dinner table. These enchiladas combine tender pork with a rich sauce and melted cheese, making them perfect for both family dinners and casual get-togethers with friends.
Suggestions for Ingredient Substitution
For the pork tenderloin, chicken breast or firm tofu can be used as alternatives. Chicken breast offers a similar lean protein content, while firm tofu provides a plant-based option. Adjust cooking times accordingly, as these substitutes may cook faster than pork.
Tomatillos can be replaced with green tomatoes or a mix of regular tomatoes and lime juice. This substitution maintains the tangy flavor profile of the sauce. Use the same quantity as called for in the recipe.
Pumpkin seeds can be substituted with sunflower seeds or chopped almonds. These alternatives provide similar texture and nutritional benefits. Toast the seeds or nuts lightly before use to enhance their flavor. For those with nut allergies, consider using roasted chickpeas as a crunchy, protein-rich alternative.
| Preparation Time | 30-60 minutes |
| Cooking Time | 50-80 minutes |
| Total Time | 80-140 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 160-180 g
- Fat: 130-150 g
- Carbohydrates: 150-170 g
Ingredients
- 2 pounds pork tenderloin (1 large or 2 smaller pieces)
- 5 garlic cloves (minced or crushed)
- 3 tablespoons fresh sage, finely chopped (or 1 tablespoon dried)
- 1 teaspoon coarse salt (to taste)
- 1/4 teaspoon black pepper, freshly ground
- 6 tablespoons olive oil (split)
- 1 pound tomatillos (husked, cleaned, and rinsed)
- 2 garlic cloves (whole, peeled)
- 2 serrano or jalapeño peppers (to taste)
- 3/4 cup raw, hulled pumpkin seeds
- 1/2 teaspoon coarse salt (to taste)
- 1/2 cup white onion, roughly chopped
- 3 romaine lettuce leaves (cleaned, dried, torn into pieces)
- 1 1/2 cups cilantro leaves (and upper stems)
- 1 cup parsley leaves (and upper stems)
- 2 tablespoons canola or safflower oil
- 1 1/2 cups juices from the cooked pork (or replace with chicken broth or water)
- 12 corn tortillas
- Radish pico for topping
Step 1: Prepare the Pork Tenderloin
Preheat your oven to 375 degrees Fahrenheit.
Using a sharp knife, make a 1/4-inch deep slit along the length of the tenderloin(s).
In a small bowl, mix minced garlic with sage, salt, pepper, and 4 tablespoons of olive oil.
Spread this seasoning paste all over the tenderloin, including inside the slit.
Tie the meat securely with kitchen twine.
If you’re using two smaller pieces, tie them together by placing one on top of the other.
Use long kitchen twine to wrap around the meat from one end to the other and secure with knots.
Step 2: Brown and Roast the Pork
Heat a large, ovenproof casserole or a deep, 12-inch skillet over medium-high heat and add the remaining 2 tablespoons of olive oil.
Brown the tenderloin on all sides for about 6 minutes.
If you used a skillet, transfer the browned meat to an ovenproof casserole dish.
Add 3 cups of water, place it in the oven, and roast for 30 minutes, or until the internal temperature reaches 150 to 160 degrees Fahrenheit.
Remove from the oven and allow it to cool slightly.
Step 3: Prepare Mole Verde Ingredients
Place the tenderloin on a chopping board and cover it with aluminum foil to keep it warm.
Pour the meat juices into a measuring cup and set aside.
In a medium saucepan, combine tomatillos, garlic, and chiles, cover with water, and simmer over medium-high heat for 10 to 12 minutes, until soft.
Meanwhile, toast pumpkin seeds in a small skillet over medium-low heat until they begin to brown lightly, about 3 to 4 minutes, then transfer to a plate.
Step 4: Blend Mole Verde
Drain the cooked tomatillos, garlic, and chiles, and transfer them to a blender (starting with one chile).
Add salt and puree until smooth.
Add toasted pumpkin seeds, onion, lettuce, cilantro, and parsley to the blender, and puree until smooth again.
Taste and adjust seasoning by adding another chile if desired.
Step 5: Cook Mole Verde
Heat canola or safflower oil in a casserole or heavy soup pot over medium heat.
Add the puree, stirring carefully as it may splatter.
Stir in 1 1/2 cups of meat juices, then cover partially and simmer for 15 to 20 minutes, stirring every 4 to 5 minutes.
If the sauce thickens too rapidly, lower the heat.
The sauce should rest heavily on the back of a spoon.
Taste for salt and adjust if necessary before turning off the heat.
Step 6: Assemble Enchiladas
Slice and chop the cooked pork tenderloin.
Reheat if necessary by placing it back in the casserole with any remaining juices.
Prepare tortillas by warming them on a comal or skillet, or by lightly frying them in hot oil.
If needed, reheat the mole verde.
Dip each tortilla into the mole verde, place on a board, add about 1/4 cup of diced meat, and roll into an enchilada.
Position the enchilada seam side down on a serving platter.
Repeat with the remaining tortillas, pour the remaining mole verde over the top, garnish with radish pico, and serve.
