Pork Loin with Poblano Chiles

(recipe, Kara Zuaro)

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This recipe comes from Nate Query, the bassist with the band The Decemberists.


  1. 4 mushrooms
  2. 1 serrano chile
  3. 1 or 2 poblano chiles
  4. 1 small-to-medium onion
  5. 4 cloves garlic
  6. 1 lb. pork tenderloin
  7. 2 to 3 Tbsp. butter
  8. Oil
  9. Salt and pepper
  10. ¼ cup cream
  11. Cilantro
  12. Limes, cut into wedges
  13. Corn tortillas
  14. Queso fresco


  1. Dice mushrooms, chiles, onion, and garlic. Cut pork into evenly sized medallions, about an inch thick.
  2. In a hot skillet big enough for all the pork, add a tablespoon of butter and a little oil. Add a fourth of the garlic, mushrooms, and chiles; sauté for a few minutes. Add the pork and sauté each side of the medallions for 10 minutes or so, or until almost done. Remove the pork.
  3. Add the remaining vegetables and salt and pepper; cook until translucent and soft, about 5 to 10 minutes. Add the cream slowly; stir to avoid curdling. Add a bit more butter and return the pork to the pan; simmer for 10 minutes.
  4. Garnish with cilantro and lime wedges; serve with warm tortillas and cheese.