Entree: Mexico – Lomo de cerdo en rajas (Pork tenderloin with roasted poblano pepper strips)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 33 min

Additional 15 min

Total 45 min

Ingredients

- 1 pork tenderloin, approx. 1.25 lb (570 g) total
- 2 poblano peppers, approx. 8 oz (225 g) total
- 2 ears corn on the cob, approx. 12 oz (340 g) total
- 4 oz (115 g) smoked cheddar cheese, shredded
- 6 cups (1.4 L) water
- salt, to taste
- black pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Place the poblano peppers directly under the oven broiler (or over an open flame) on a foil-lined tray and broil, turning occasionally, until the skins are well charred and blistered all over, about 8–12 minutes total.
2. Meanwhile, bring the 6 cups (1.4 L) water to a boil in a large pot and add the ears of corn. Cook until tender, about 5–7 minutes. Remove corn and set aside to cool slightly.
3. When the poblanos are charred, transfer them to a bowl and cover tightly (or place in a sealed plastic bag) for 10 minutes to steam; this will loosen the skins. Peel off and discard most of the charred skin, remove stems and seeds, and slice the peppers into strips (rajas).
4. Season the pork tenderloin all over with salt, to taste; black pepper, to taste. Place the tenderloin on a rimmed baking sheet and roast in the preheated oven until an instant-read thermometer inserted into the thickest part reads 145°F (63°C), about 18–25 minutes depending on thickness.
5. While the pork rests for 5–10 minutes after roasting, cut the corn kernels off the cobs using a sharp knife and combine the warm kernels with the poblano rajas in a shallow ovenproof dish. Season the vegetable mixture lightly with salt, to taste; black pepper, to taste, and toss to combine.
6. Slice the rested pork tenderloin into medallions about 1/2 inch (1.25 cm) thick and arrange the slices atop the poblano-and-corn mixture. Sprinkle the shredded smoked cheddar evenly over the pork and vegetables.
7. Return the dish to the oven on the broil setting just long enough to melt and lightly brown the cheddar, about 2–4 minutes—watch closely to avoid burning. Remove and serve immediately.