Pork Tenderloin Cancun with Chorizo Potatoes Recipe | Yummly
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Pork Tenderloin Cancun with Chorizo Potatoes

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This dinner comes together easily and quickly: The spicy pork tenderloin and chorizo-seasoned potatoes roast together while you stir together the fruit salsa that complements them both. Accompany with warm corn or flour tortillas.


  • 1 pork tenderloin (1 pound)
  • 1/2 cup light coconut milk
  • 2 Tbsp. chipotle chile in adobo sauce (minced)
  • 1/2 cup fresh pineapple (pureed, or juice from 8-oz can pineapple tidbits)
  • 4 Tbsp. cilantro (minced)
  • 1 Tbsp. soy sauce
  • 4 russet potatoes (small, peeled and cubed, or 2 large)
  • 1 tsp. olive oil
  • 2 oz. chorizo (loose or in casing)
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    1. Place pork in half-gallon self-sealing bag; add coconut milk, chiles, pureed pineapple (or juice) and cilantro; seal bag and toss to blend well. Refrigerate 2-4 hours.
    2. Heat oven to 450 degrees F. Spray large shallow roasting pan with cooking spray, dry potato cubes well with paper toweling and toss with olive oil; spread potatoes in pan, crumble chorizo evenly over potatoes. Remove pork from marinade, discarding marinade, and pat dry with paper toweling. Keeping potatoes and chorizo in a single layer, place pork in center of roasting pan. Roast pork and potatoes for 20-30 minutes until internal temperature on a thermometer reads 145 degrees F, stirring potatoes occasionally for even browning. Brush pork with soy sauce during final 5 minutes of roasting and allow the tenderloin to rest for 3-5 minutes before serving.
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