Adapted from http://www.thekitchn.com/recipe-pork-tenderloin-in-tomatillo-sauce-recipes-from-the-kitchn-188742 Ingredients: For the tomatillo sauce: 1 yellow onion, diced 1 teaspoons kosher salt 2 teaspoons dried oregano 2 teaspoons ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 10 fresh tomatillos 3 jalapeno chile peppers, seeded 1 poblano chile pepper, seeded cloves peeled garlic 1 bay leaf 2 1/2 cups chicken stock, or as needed For the pork: Oil for browning 3 tablespoons all-purpose flour 1/2 tablespoon kosher salt 1/2 teaspoon ground cumin 2 pounds pork tenderloin, cut into cubes1/4 cup 1/4 Cup Chicken stock, Vegetable Stock, White wine, or beer (anything to de-glaze the pan) Directions:
For the Tomatillo Sauce: Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour. For the Pork: Heat a few tablespoons of oil in a large Dutch oven over medium-high heat until sizzling. Meanwhile, combine the flour, salt, and cumin in a large mixing bowl. Add the pork cubes and gently toss to coat. Working in batches, add the pork to the hot grease and cook until browned, about 1 - 2 minutes per side. Remove and set aside, and continue with the remaining pork. Pour the de-glazing liquid (stock or alcohol) into the hot skillet to de-glaze the pan and scrape up any leftover browned bits. Return the browned pork cubes to the skillet along with tomatillo sauce. Put in the oven at 350ºF for about two hours or until the pork is tender (or simmer on stove top for two hours). (This dish only gets better with time, so feel free to make a day or two in advance.)
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