Skillet Pork with Red Chile Sauce and Tomato-Avocado Bowls

Sizzling Pork Tenderloin in Red Chili Enchantment with Vibrant Avocado-Tomato Salad Bowls

Introduction

Welcome to a culinary journey where fiery flavors meet fresh, vibrant textures. This Sizzling Pork Tenderloin in Red Chili Enchantment is a dish that promises to excite your taste buds with its perfect blend of spicy, savory, and slightly sweet notes. Pair it with Vibrant Avocado-Tomato Salad Bowls for a refreshing side that complements the rich flavors of the main dish, creating a well-balanced meal that's both satisfying and nutritionally rich.

To ensure the best results, focus on using fresh, high-quality ingredients. Look for a juicy, ripe medium tomato and robust yellow onion to enliven the richness of your chili sauce. Fresh cilantro offers a refreshing zest that cuts through the depth of the pork, while choosing a tender and lean pork tenderloin guarantees tenderness in every bite. The key here is balance; lightly seasoning the pork with kosher salt and pepper will enhance but not overpower its natural flavors. For that perfect punch, use a reputable brand of red enchilada sauce, which, when combined with a hint of brown sugar, delivers a nuanced sweetness that tames the chili’s heat.

Don't forget to preheat your sauté pan to achieve a beautiful sear on the pork pieces, sealing in the juices and enhancing the flavor profile. When preparing the ingredients, coarsely chop the tomatoes and onions to maintain their texture and provide a contrast to the silky sauce. As for the side salad, use Hass avocados for their creamy texture, ensuring they are perfectly ripe to create delightful avocado bowls that cradle a colorful, crunchy mix of corn, tomatoes, and cilantro.

Ingredients

Skillet Pork in Red Chili Sauce

• 1 medium tomato: Adds freshness and acidity.
• 1 medium yellow onion: Provides sweetness and depth of flavor.
• ¼ bunch fresh cilantro: Offers a fresh, citrusy contrast.
• 1 pork tenderloin (about 1 lb): Lean and tender meat for quick cooking.
• ½ teaspoon kosher salt: Enhances overall taste.
• ¼ teaspoon pepper: For subtle heat.
• 1 tablespoon canola oil: Neutral oil perfect for searing.
• 1 (10 oz) can red enchilada sauce: The heart of the dish, providing robust flavor.
• 1 tablespoon brown sugar: Balances the spicy sauce.
• 8 small corn (or flour) tortillas: To serve and scoop up the flavorful dish.

Tomato-Avocado Bowls

• 2 medium Hass avocados: Creamy base for the salad.
• 2 tablespoons fresh cilantro: for added freshness.
• 2 medium tomatoes: Juicy and flavorful, adding color.
• 1 (11 oz) can corn with bell peppers: Sweetness and crunch.
• 3 tablespoons spicy ranch dressing: Savory dressing with a spice kick.
• Crispy tortilla strips (optional): For a delightful crunch.

Step-by-Step Instructions

Skillet Pork in Red Chili Sauce

1. Prepare Your Ingredients: Coarsely chop the tomato, onion, and cilantro. Cut the pork tenderloin into bite-size pieces, then season with kosher salt and pepper to taste. Make sure your hands remain clean while handling the meat.
2. Preheat and Sear: Heat a large sauté pan on medium-high heat for about 2–3 minutes. Add canola oil, followed by the seasoned pork pieces. Sear the pork for 3–4 minutes, stirring occasionally to ensure that all sides are evenly browned. This locks in juiciness and creates a caramelized exterior. Remove the pork from the pan and set aside.
3. Build the Flavor Base: Add the chopped onions to the same pan. Sauté for about 2–3 minutes until they become tender and translucent. This step enhances their natural sweetness, which complements the spicy sauce to follow.
4. Create the Sauce: Reduce heat to medium-low, and stir in the chopped tomatoes, enchilada sauce, brown sugar, and browned pork pieces. Allow this mixture to simmer covered for 8–10 minutes, stirring occasionally until the sauce has slightly thickened and the pork reaches an internal temperature of 145°F. Consistent stirring will prevent the sauce from sticking and burning.
5. Prepare to Serve: Heat the tortillas per package instructions. This ensures they’re pliable and perfect for wrapping around slices of the flavorful pork mixture. Just before serving, sprinkle the skillet contents with fresh cilantro to elevate the dish with herbal aroma and taste.

Tomato-Avocado Bowls

1. Prepare Avocado Bowls: Halve each avocado and remove the pits. Scoop out some of the flesh, leaving about a ½-inch rim to form bowls. This ensures they are both functional and delicious. Chop the removed avocado flash coarsely and place into a medium bowl.
2. Create the Filling: Chop cilantro and tomatoes, then add them to the bowl with the avocado. Drain your can of corn with bell peppers and stir into the mixture. This medley forms a colorful, flavorful filling that balances the richness of the avocado.
3. Assemble and Serve: Divide the avocado mixture evenly among the hollowed avocado halves. Drizzle with spicy ranch dressing to infuse each bite with a tangy, zesty finish. For added crunch, top with crispy tortilla strips if desired.

Tips for Troubleshooting If Something Goes Wrong with the Recipe

• Too Thick Sauce? Add a splash of chicken broth or water, stirring gently to the desired consistency.
• Too Spicy? Balance the heat by incorporating a bit more brown sugar or a touch of cream into the sauce.
• Avocado Bowls Too Soft? Firm up by placing the avocado halves in the refrigerator for a few minutes before filling.
• Corn or Avocado Filling Too Watery? Drain any excess liquid before filling the avocado bowls to maintain flavor concentration and texture.

Ideas for Pairing with the Recipe

Enhancing this delightful dish is easy with the right accompaniments. Start with something creamy and cool, like a side of sour cream or guacamole, which perfectly balance the spice of the pork. For a refreshing contrast, a crisp and zesty Key lime pie makes an excellent dessert option.

• Side Dishes: Consider a light and refreshing cucumber and lime salad, offering a crunchy counterpoint to the warm textures of the pork and avocado bowls.
• Drinks: A chilled glass of margarita, perhaps flavored with a hint of mango or pineapple, can add a tropical flair. Alternatively, a crisp, cold beer will cut through the richness beautifully.
• Desserts or Garnishes: A flan de coco, with its smooth, coconut-infused custard, would be a serene follow-up to the meal's more vibrant flavors.

How to Store Properly

• For Refrigeration: Place leftovers in an airtight container and store in the fridge for up to 3 days. Wrap tortillas separately in foil or a plastic bag to maintain freshness.
• For Freezing: The pork and sauce freeze well. Place in a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 3 months. Defrost overnight in the refrigerator and reheat gently on the stove over low heat, stirring occasionally until warmed through.
• Avocado Bowls are best eaten fresh but the filling can be refrigerated for up to a day prior to placing in fresh avocado halves.

FAQs

• Can I Use Chicken Instead of Pork? Absolutely! Simply substitute with an equal weight of chicken breast or thighs. Adjust cooking times as needed to achieve a safe internal temperature.
• What if I Can’t Find Fresh Cilantro? Substitute with dried cilantro or fresh parsley, adjusting amounts to taste, though note the flavor profile will differ slightly.
• How Can I Make This Dish Vegan? Replace pork with roasted vegetables or tofu, and ensure the enchilada sauce is vegan. Substitute spicy ranch dressing with a plant-based alternative.
• Which Type of Tortillas Are Best? Both corn and flour tortillas work wonderfully, though corn provides a more authentic, rustic touch in flavor and texture.