Roasted Pork Tenderloin with Tomatillo Salsa Recipe | Yummly

Roasted Pork Tenderloin with Tomatillo Salsa

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Recipe courtesy of Chef Randy Evans of Brennan’s of Houston in Houston, TX Recipe created for the Share Our Strength's Taste Of The Nation.


  • 1 pound pork tenderloin
  • 1 tablespoon creole seasoning
  • 2 tablespoons olive oil
  • 3 cups tomatillos (quartered, 6 to 7 tomatillos)
  • 1 1/2 cups cherry tomatoes (halved)
  • 3 tablespoons olive oil
  • 3/4 cup onion (finely chopped)
  • 3 cloves garlic (minced, 1 1/2 teaspoons)
  • 1 tablespoon ground cumin
  • 3/4 teaspoon dried oregano leaves
  • 2 cups chicken broth (lower sodium)
  • 1 jalapeno chile (seeded and minced, about 3 Tbs)
  • 1 tablespoon fresh cilantro (chopped)
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    1. Preheat oven to 350 degrees F. Season the tenderloin with Creole seasonings. Heat oil in a large sauté pan or skillet over medium-high heat. Sear seasoned tenderloin for 2-4 minutes or until a nice brown color on all sides. Place in shallow roasting pan the in oven for about 20-27 minutes or until internal temperature reaches 145 degrees F.
    2. Remove from oven. Transfer to a cutting board; loosely cover with foil and let meat rest for 5 minutes before slicing.
    3. For Tomatillo Salsa, preheat oven to 300 degrees F. Place tomatillos and tomatoes in a greased shallow baking pan. Drizzle with 1 tablespoon oil; toss until evenly coated. Roast 1 to 1 1/4 hours, or until very wrinkled and beginning to lightly caramelize.
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