Pork Tenderloin with Tomatillo Sauce
Recipe type: Main Dish
Serves: 4-6
  • 2 lbs tomatillos, husks removed
  • 2 large jalapeños
  • 1 large onion, cut into large wedges
  • 6 garlic cloves
  • ¼ cup cilantro
  • juice from 1 lime
  • 3 tablespoons all purpose flour
  • 1 tablespoon kosher salt plus more to taste
  • 1 teaspoon cumin
  • 2 lbs pork tenderloin, cut into 1 inch cubes
  • 2 tablespoons vegetable oil
  • ¼ cup light beer (Mexican beer preferably)
  • for serving: rice, beans, kale or other greens, flour or corn tortillas, cilantro, salsa, guacamole, or queso fresco
  1. Place tomatillos, jalapeños, onion wedges, and garlic on large baking dish. Turn the broiler on high and broil until vegetables start to crisp, about 5-6 minutes. Flip vegetables and repeat on other side. Watch garlic and jalapeños as they will likely be done first. Remove from oven and let cool.
  2. Once cooled, cut stems from jalapeños and seed if you want to reduce the heat. Place broiled vegetables in a food processor and pulse until chunky. Add cilantro, lime juice, and salt to taste. pulse a few more times.
  3. Mix together flour, 1 tablespoon salt, and cumin. And pork to bowl and mix well. Heat vegetable oil in a dutch oven and place pork, one layer at a time, into dutch oven. Brown on both sides, about 1-2 minutes a side, and transfer to a plate.
  4. Add beer to dutch oven and deglaze. Add pork back, pour tomatillo sauce over pork, and let simmer over medium heat for 15-20 minutes.
Recipe by Things I Made Today at http://www.thingsimadetoday.com/2013/05/20/pork-tenderloin-with-tomatillo-sauce/