Ilse Castrejón

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Pork in Peanut Sauce

30 min
1 h
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In Mexico we love the encacahuatado, this dish is based on beef, chicken or pork, served with a seasoned, smooth and smooth peanut sauce with dried chiles, traditionally this dish is prepared on special occasions and family celebrations. You have to try it!
Learn more about Ilse Castrejón


8 servings
  • 1 kilo of pork tenderloin
  • 2 teaspoons of salt
  • 3 cloves of garlic finely chopped
  • 1 tablespoon of vegetable oil
  • 3 cloves of garlic chopped for the sauce
  • 1/2 white onion cut into cubes for the sauce
  • 6 tomatoes ripe, cut into quarters for the sauce
  • 2 guajillo chilies clean and deveined, for salsa
  • 2 chipotle chilies dry, clean and deveined, for sauce
  • 1 1/2 cups of peanuts toasted, for the sauce
  • 1 teaspoon of allspices for the sauce
  • 2 whole cloves for the sauce
  • 1/4 of cinnamon stick for the sauce
  • 2 cups of chicken soup for the sauce
  • 1 pinch of salt
  • 1 tablespoon of oil
  • to taste of roasted peanuts to decorate
  • to taste of fresh coriander to decorate


Preheat the oven to 200 °C. (392 °F)
On a tray with aluminum foil, place the pork tenderloion and tie with kitchen twine, cover with garlic, salt and oil, cover well with aluminum paper and bake for 45 minutes or until it has an internal temperature of 65 °C. (150°F) Remove from the oven and on a board cut in medallions, set aside.
For the sauce, heat a pot over medium heat with the oil, cook the garlic, onion, until they take a transparent color, add the tomato with the chilies, the peanuts, the fat pepper, the cloves, the cinnamon, stuffed with the chicken broth, season with salt to taste and cook until the ingredients almost fall apart. Cool lightly
Blend all the ingredients until you get a smooth and smooth sauce, strain if necessary.
Heat a small pot over medium heat with the oil and fry the sauce. Bring it to a boil, then cook for 5 minutes more. Remove from heat.
Serve the loin slices over a layer of sauce on a plate and then pour a little more sauce over. Decorate with peanuts and cilantro.


Serve with rice, beans, you can also eat your encacahuatado with a corn tortilla.


Blend very well your sauce and strain to make it finer and smoother, this will not change the taste, it will simply provide better texture.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
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Ratings (3)
Andrea Garduño Alpuche
20/12/2018 21:46:01
Una pregunta si no puede hacerse en horno cuanto tiempo es de la cocción del lomo?
Adriana Barreto
08/11/2018 15:14:20
Hector Diaz
09/09/2018 13:55:35
Sabroso y sencillo de preparar!!!

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