Guatemalan Pork Tenderloin Pepian

Pepian is a traditional Guatemalan stew-like dish consisting of peppers, tomatillos, pumpkin seeds, wonderful spices, and meat. My uncle is a missionary there and so this dish is dedicated to him and our shared love for food ❤ He described this recipe as  “a Florida produce rendition of a Guatemalan classic“. Hey, you gotta use what’s available!


Guatemalan Pork Tenderloin Pepian

Pepian Sauce

  • 5-6 mini bell peppers

  • 2 tomatillos or 1 large green tomato (That’s what I used- couldn’t find tomatillos at this time but sometimes I can)

  • 1/4 cup onion

  • 1/2 cup Roasted Pumpkin seeds

  • 4 garlic cloves

  • 1/4 t Allspice

  • 1 t cumin

  • 5 peppercorns

  • 1/2 teaspoon salt

  • 1 cup water

Place peppers, tomatillos, and onion on a cookie sheet. Spray with olive oil and roast in a 400 degree oven for about 15 minutes. Allow to cool slightly. Add roasted veggies and all other ingredients into a food processor. Process until mixed but still a bit chunky. Add in 1 cup water, process another 5 seconds and set aside.

Pork Tenderloin

  • 1, 2.5 lb pork tenderloin, silverskin removed

  • olive oil

  • salt and pepper

Heat olive oil over medium heat in a oven safe skillet. (I just switched to cast iron pans, and I LOVE them!) Lightly sprinkle pork with salt and pepper. Quickly sear the meat about 1-2 minutes per side. Pour sauce over pork. (Save 1/2 cup of sauce to have as a fresh garnish for the finished pork if you’d like) Place in a preheated oven. Cook about 30 minutes or until a meat thermometer reads 145. Pull out and let rest at least 5 minutes before slicing and serving. Garnish as desired with parsley, cilantro, roasted pumpkin seeds, and/or the saved fresh sauce.



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1 Comment

  1. Reblogged this on The ObamaCrat™.


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