Lomo de cerdo mechado con salsa de chabacano y habanero - mamalatinatips.com
5 from 2 votes

Stuffed Tenderloin with Apricot-Habanero Sauce

Prep Time10 mins
Cook Time28 mins
Total Time38 mins
Servings: 4 portions


For the Pork Tenderloin

  • 1 Smithfield® Pork Tenderloin
  • 1-2 large carrots peeled and cut lengthwise in quarters to make four long sticks.
  • 2-3 slices of bacon cooked and cut lengthwise in thin strips
  • 5 sprigs of fresh parsley leaves washed and removed
  • 1/8 cup raisins of mixed colors
  • 2 dried apricots cut into thin strips
  • 2 tablespoons olive oil
  • Garlic salt to taste
  • Pepper to taste

For the Apricot-Habanero Sauce

  • 1/2 white onion cut in strips
  • 2 garlic cloves peeled and cut in half lengthwise
  • 1-2 Habanero chiles seeded*
  • 1 cup apricot preserves
  • 1/4 cup white wine vinegar
  • 3/4 cup orange juice
  • The zest of 1 yellow lemon


  • Preheat oven to 425 degrees F. (~220C)
  • Separate the two cuts of pork tenderloin. If you'd like to do two different recipes, check out my stuffed pork tenderloin with sweet and sour chipotle and sherry recipe.
  • Rinse off the tenderloin under fresh cold water and lay out on a cutting board. Using an ice pick or knife, depending on the thickness of you tenderloin, carefully make 2-4 holes the entire length of the tenderloin.
  • With your fingers fill the holes you created with carrots, bacon, parsley, raisins and apricot slices, alternating between ingredients.
  • Oil the entire surface of the tenderloin with olive oil and season generously with garlic salt and pepper.
  • In a pan, seer the tenderloin on all sides to brown and transfer to a baking dish, line the tray with aluminum foil, and place in the oven. Save the juices in the pan for later.
  • Bake for 15 minutes, uncovered. Then lower the temperature to 350 degrees F (175 C). Cover the tenderloin with aluminum foil and bake for 8-10 more minutes or until a thermometer placed in the center of the pork reaches 155 degrees F (68.5 C).
  • Remove from oven and let rest covered for 10 minutes. It's important to let it rest so the juices are absorb into the meat and are not lost when you cut into it.
  • While the tenderloin is baking, make the sauce. Using the same pan where you browned the meat, add the onion, garlic, habanero(s), apricot preserves and vinegar over high heat. Stir. You will see bits of browned meat that were stuck to the pan coming loose and combining with the other ingredients. Let simmer for 5 minutes.
  • Add the orange juice and lemon zest, cook for 3 minutes more. Then, add the sauce to the blender and blend for a few seconds until all the ingredients are completely integrated. Serve on top of the stuffed pork tenderloin.
Course: Pork
Cuisine: Mexican
Keyword: how to stuff a pork tenderloin, recipes with pork tenderloin
Author: Silvia


* Habanero chiles are very hot. If this is your first time using them, I recommend using just one. Take care when working with them.
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