Baja Style Pork Loin Recipe
Not only does it sound delicious, it is! – Spicy and flavorful, this is what we are in the mood for. We had just about all the ingredients on hand. And as a bonus, it’s a pressure cooker recipe!
So what exactly is Baja Style food anyway? (Besides tasty!)
According to Google Answers, it is named for the California Baja Peninsula, which runs from southern California down the coast of Mexico. Usually including fish, Baja style food, like other Mexican food, emphasizes spices and highlights colorful flavor.
Note: Originally the first ingredient in the recipe was “bottled chili sauce,” which we didn’t have so we decided to make a batch. This was done in a saucepan, not a pressure cooker; but it didn’t take long and came out absolutely delicious. I’ve included the recipe at the end of this post in case you wanted to replicate it.
Pressure Cooker Baja Pork Loin
3/4 cup chili sauce
2 Tbs spicy brown mustard
2 Tbs Worcestershire sauce
2 chipotle peppers, minced
1 Tbs adobo sauce (from the can of peppers)
1 Tbs maple syrup (or brown sugar)
1 – 2 lbs boneless pork, cut in 1” cubes
1 Tbs oil (we used coconut. Olive would also work well)
1 large onion, diced (about 1.5 cups)
1/2 cup frozen poblano peppers, diced (or 1 whole, fresh)
1/2 cup frozen roasted red peppers, diced (or 1/2 fresh)
1 cup frozen green peppers, diced (or 1 whole fresh)
1/2 cup water
1/4 tsp salt and pepper
1 large sweet potato, cut into 1” chunks, except for 4 thin slices
Mix the chili sauce, mustard Worcestershire sauce, and syrup until fully blended.
Add the cubed pork, and toss until fully coated.
Cover, and refrigerate to marinate for 30 – 60 minutes. (This is by far the longest portion of the recipe, and I might skip it next time as the pressure cooker does a great job of infusing flavors without marinating)
Heat the oil in the pressure cooker, and add the chopped onions. Stir and cook for 2 – 3 minutes, until they are starting to turn clear.
Add the peppers, and cook for 1 – 2 more minutes stirring continuously.
Add the water, and deglaze the pan of all the tasty onion bits.
Now add the four thinly sliced sweet potato pieces. They are going to cook the full time, and be used as a sauce thickener at the end.
Dump the marinated pork on top of the onions, peppers, and broth, but Do Not Stir!
Bring the pressure cooker to pressure, and reduce the heat just low enough to maintain 15 psi for 8 minutes.
After 8 minutes open the cooker using the quick release method, and add the rest of the cubed sweet potatoes.
Bring back to pressure, and cook for another 5 minutes.
Again use the quick release method.
Open the lid, and stir everything up. Use the serving utensil (we used a ladle) to mash the small slices of sweet potatoes into the broth to thicken.
Ladle everything on your plate with a nice helping of egg noodles, and enjoy!
How to make Chili Sauce:
29 oz (or 1 can) of diced tomatoes
1/2 cup sugar (we reduced this from a recommended 2/3 cup which was too much for us)
2/3 cup vinegar
1 cup chopped onions
3 tsp cinnamon
1 tsp ginger
1/2 tsp salt
2 tsp cayenne pepper
Simply add everything and simmer for about half an hour.
Original Baja Pork pressure cooker reciperecipe: adapted for use here.
Thanks for reading.
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