Tomatillo Pork Tenderloin with Apples

Pork
Tomatillo Pork Tenderloin with Apples
0
9
300
45

Description

Exclusive Recipes courtesy of Rick and Lanie Bayless, Authors of Rick & Lanie’s Excellent Kitchen Adventures.

Ingredients

  • 2 pork tenderloin (about 2 pounds total)
  • 1 pound tomatillos (husked and rinsed, 8 to 10)
  • 3 cloves garlic (peeled)
  • 1 jalapeno chilies (small, stemmed and roughly chopped)
  • 2/3 cup cilantro (chopped, loosely packed plus sprigs for garnish)
  • 1 1/2 teaspoons salt (divided)
  • 1 1/4 pounds apples (preferably a firm cooking apple like Gala, 3 large)
  • 1 tablespoon olive oil
  • 1/2 cup Mexican crema (OR sour cream)

Directions

  1. 1Preheat broiler. Lay the tomatillos in a 13 x 9-inch metal baking pan and place about 4 inches below the hot broiler. When the tomatillos are soft and splotchy brown/black on one side, about 5 minutes, turn them over and roast the other side, about 5 minutes more. Remove and turn oven temperature to 425 degrees F.
  2. 2Turn on the food processor (fitted with the steel blade) and drop garlic cloves through the feed tube one at a time. Once chopped, add chile pieces and run the processor until they are chopped. Stop the processor and remove the lid. Scrape in tomatillos and all the juice in pan. Add cilantro and 1 teaspoon of the salt. Secure lid, pulse a few times, then run the processor until the mixture is smooth.
  3. 3Peel and core the apples. Cut into 1/4-inch pieces.
  4. 4Pour sauce into tomatillo-cooking pan, top with apple pieces and stir to combine. Lay pork tenderloins in sauce and roll to light coat. Fold under the small end of each tenderloin to create an even thickness. Brush with olive oil. Sprinkle with 1/2 teaspoon of salt. Set baking pan in the middle of the oven rack. Bake 25 to 27 minutes, or until internal temperature reaches 145 degrees F. on an instant-read thermometer.
  5. 5Use tongs to move pork to cutting board and allow to rest for 3 minutes. Stir crema (or sour cream) into the sauce in the pan. Taste and season with more salt if you think necessary. Spoon the sauce over the bottom of a serving platter. Cut tenderloins into 1/2-inch slices (they look prettiest if you slice diagonally on a bias, creating oval pieces). Arrange the slices over the sauce, decorate with cilantro sprigs and you're ready to serve.
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NutritionView more

300Calories
Sodium28%DV680mg
Fat15%DV10g
Protein71%DV36g
Carbs6%DV18g
Fiber16%DV4g

PER SERVING *

Calories300Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat2g10%
Trans Fat
Cholesterol110mg37%
Sodium680mg28%
Potassium990mg28%
Protein36g71%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate18g6%
Dietary Fiber4g16%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.