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Today’s recipe is one of those meals that looks so elegant when served at the table you have guests coming from dinner. The combination of the sauce ingredients results in a creamy texture and it tastes even better the next day. 
Course Pork
Cuisine Mexican
Prep Time 10 minutes
Cook Time 45 minutes
0 minutes
Total Time 55 minutes
Servings 6
Calories 383kcal


  • 2 Guajillo Peppers seeds and veins removed
  • 2 cups of water
  • 2 Tablespoons Vegetable oil
  • 2 Lbs. Peppercorn & Garlic Marinated Pork Tenderloin from “Smithfield”
  • 2 medium-size tomatoes about 12 ounces.
  • ¼ medium size white onion
  • 2 Chipotle in adobo peppers*
  • 1 cup roasted peanuts
  • 2 garlic cloves
  • 5 peppercorns**
  • 1 ½ ” in Cinnamon stick
  • 2 cloves
  • 2 cups of Chicken broth


  • Place the guajillo peppers in a medium saucepan with the 2 cups of water over a medium-high heat. When water starts boiling turn heat down and simmers for 5 minutes. Remove saucepan from heat, cover and set aside.
  • Remove pork tenderloin from package and pat dry with pepper towels. Heat oil in a 12-inch nonstick skillet over medium-high heat until hot. Cook tenderloin until well browned on all sides, about 10-15 minutes. Transfer pork to a large plate and cover with aluminum foil forming a tent. Let it rest.
  • Meanwhile, chop tomatoes and onion, place in a blender along with chipotle peppers, peanuts, garlic cloves, cinnamon, black peppercorns, drained guajillo peppers and chicken broth. Process until smooth.
  • Drain rendered fat from the skillet and reserve. Using a pepper towel wipe any residue of the meat on the skillet. Return the reserved fat and turn heat to medium and pour peanut sauce using a strainer.
  • Once the sauce starts boiling add the pork tenderloin, reduce heat and simmer, about 20-25 minutes. Turning meat halfway the cooking time. Stir occasionally to avoid the sauce from sticking to the bottom.
  • Remove skillet from heat and let pork rest in the sauce for 5 minutes, then slice ½ inch thick. Serve, with rice or black beans and drizzled pork meat with the peanut sauce.


* You can use less or more chipotle peppers to adjust to your own taste.
** The pork already has been marinated with pepper and garlic, if you prefer a milder peppery taste, omit the use of the peppercorns.
*** If you don’t find guajillo peppers, you can substitute them with 1 ancho pepper.


Calories: 383kcal | Carbohydrates: 9g | Protein: 39g | Fat: 22g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 541mg | Potassium: 933mg | Fiber: 4g | Sugar: 2g | Vitamin A: 739IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 3mg