Ingredients

  • 1 pork tenderloin
  • 1 ½ tablespoons corriander
  • 1 ½ tablespoons cumin
  • 1 tablespoon salt
  • ¾ tablespoon pepper
  • 2 tablespoons olive oil
  • 1 clove garlic-grated
  • ½ pound tomatillos
  • 2 diced Granny Smith apples
  • ½ cup cilantro
  • 1 clove garlic-grated
  • 1 teaspoon cumin
  • 1 tablespoon fresh lim juice
  • 1 tablespoon honey
  • 2 teaspoons chipotle chile in adobo sauce, minced

Directions

1. Combine coriander, cumin, salt, pepper, oil and garlic until a paste. Spread on tenderloin and refrigerate for 2-4 hours.
2. Place tomatillos in simmering water for approximately 8 minutes, drain and cool for 15 minutes. In food processor combine tomatillos, cilantro, garlic clove, 1 teaspoon cumin, lime juice, honey and minced peppers. Pulse until combined. Pour into the bowl with the diced apples.
3. Brown the tenderloin in 2 tablespoons oil on all sides. Place in 400° oven and cook approximately 12 minutes. Let tenderloin rest for 10 minutes. Serve tomatillo salsa over the sliced tenderloin.

Source

Servings/Yield