Jose's Torta Ahogada (Spicy Pork Sandwich)

TOTAL TIME: 1 hr 35 min
Prep: 15 min
Inactive Prep: 10 min
Cook: 1 hr 10 min
 
YIELD: s: 4 servings
LEVEL: Easy

ingredients

SPICY SAUCE:
  • 15 dried arbol chiles
  • 1 tablespoon/15 ml red wine vinegar
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper
    SWEET SAUCE:
    • 1 tablespoon/15 ml red wine vinegar
    • 1 teaspoon/ 5 ml sugar
    • 12 Italian tomatoes, blanched and peeled
      PORK TENDERLOIN:
      • One 1-pound/450 g pork tenderloin
      • 1 tablespoon/15 ml smoked paprika
      • 1 tablespoon/15 ml sweet paprika
      • 1 teaspoon/ 5 ml cayenne
      • 2 tablespoons/30 ml canola oil
      • Salt and freshly ground black pepper
        GARNISH:
        • 1 red onion, thinly sliced
        • 4 crusty rolls or a baguette cut into 4 pieces
        • Squeeze of lime juice
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        Directions

        For the spicy sauce: Cook the chiles in boiling water until tender, about 20 minutes. Put in the blender with a little of the cooking water and the vinegar and garlic. Season with salt and pepper. Blend until smooth. Set aside.

        For the sweet sauce: Using a blender, blend the vinegar, sugar, tomatoes and garlic. Pour into a saucepan and cook until thick, about 30 minutes. Season with salt and pepper. Set aside.

        For the pork tenderloin: Preheat the oven to 350 degrees F/180 degrees C. Place the pork in a bowl, add the paprikas and cayenne and mix well.

        Heat the oil in a pan over high heat. Add the pork and fry until golden brown on all sides, about 5 minutes. Put the pan in the oven until a meat thermometer inserted in the center of the tenderloin reads 122 degrees F/50 degrees C for medium, about 15 minutes. Place the pork on a plate and cover with aluminum foil. Let rest for 10 minutes and slice.

        Place the meat and onions on the rolls. Dip the sandwiches in the spicy sauce and add a ladle of the sweet sauce. Squeeze some lime juice over top.

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