Pork tenderloin with chipotle sauce & pickled red onions

• red onions↗2

  one thickly and one thinly sliced

• juice 2 limes
• dried oregano↗2 tsp tsp
• fat garlic cloves↗8

  unpeeled

• medium plum tomatoes↗6

  halved

• chipotle paste↗2 tbsp tbsp

  (we used Discovery, available from Waitrose)

• chilli powder↗2 tbsp tbsp
• soft brown sugar↗3 tbsp tbsp
• pork tenderloins↗2

  about 500g each

• coriander

  sprigs and warm soft tortillas (flour or corn), to serve

Step-by-step instructions

1. 1

   Place the thinly sliced onion in a bowl with juice 1 lime, half the oregano and a pinch each of salt and pepper. Set aside.

2. 2

   Dry-fry the whole garlic in a non-stick pan until blackened on both sides, about 8 mins, then peel. Heat the grill. Arrange the thickly sliced onion on a baking tray with the tomatoes, cut-side up. Season and grill until blackened, about 8 mins. Tip into a bowl with the garlic, chipotle paste, 1 tsp chilli powder, 1 tbsp sugar and remaining lime juice. Season and whizz in a blender until smooth. Gently heat through in a pan.

3. 3

   Rub the pork with the remaining chilli powder, oregano, sugar and seasoning. Grill for 5 mins each side until cooked. Serve sliced in warm tortillas with some sauce, the pickled onions and coriander.