Pork Tenderloin in Tomatillo Sauce

Pork Tenderloin in Tomatillo Sauce

SERVES4 to 6

INGREDIENTS

For the tomatillo sauce:

• 2 pounds tomatillos, husks removed
• 2 large jalapenos
• 1 large onion, cut into wedges
• 6 to 8 large cloves garlic, peeled
• Handful of cilantro stems, leaves attached
• Juice from 1 lime
• Kosher salt

For the pork:

• Bacon grease, lard, or vegetable oil, for browning (See Recipe Notes)
• 3 tablespoons all-purpose flour
• 1 tablespoon kosher salt
• 1/2 teaspoon cumin
• 2 pounds pork tenderloin, cut into cubes
• 1/4 cup Mexican-style beer
• Kosher salt and pepper, to taste

To serve:

• Small corn or flour tortillas
• Cooked rice
• Cooked beans
• Chopped cilantro
• Lime wedges

INSTRUCTIONS

1. For the tomatillo sauce, place an oven rack a few inches from the broiler. Place tomatillos, jalapenos, onion wedges, and garlic on a roasting pan and broil for 5-6 minutes until starting to char. Flip all of the ingredients to the other side and broil for another 5-6 minutes, until tomatillos are soft and blackened.
2. Allow the vegetables to cool for about 20 minutes. Split the jalapenos in half lengthwise and remove the seeds. (If a hotter sauce is desired, reserve some of the seeds to add to the blender.) Transfer the roasted vegetables and their juices to a blender. Blend until the ingredients are pureed but still a little chunky. Add the cilantro, lime juice, and a generous pinch of salt and pulse a few more times. (The sauce can be made up to 3 days in advance.)
3. For the pork, heat a few tablespoons bacon grease (or oil) in a large Dutch oven or braising dish over medium-high heat until sizzling. 
4. 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 with a slotted spoon, set aside, and continue with the remaining pork.
5. Pour the beer into the hot skillet to de-glaze the pan and scrape up any leftover browned bits as the beer bubbles. Return the browned pork cubes to the skillet along with tomatillo sauce. Bring the mixture to a gentle boil; reduce heat and simmer for 15 - 20 minutes to allow flavors to marry. (This dish only gets better with time, so feel free to make a day or two in advance. When reheating, add a glug of chicken stock or water to thin if necessary.)
6. Serve with warmed tortillas, rice, beans, cilantro, and lime wedges.

RECIPE NOTES

If using bacon grease: in the same Dutch oven or braising dish you will use for the pork, cook 4 pieces of thick-cut bacon at medium heat until the fat is rendered. Remove the bacon and discard or reserve for another use (such as adding to black beans).

(Image credit: Apartment Therapy)

(Images: Nealey Dozier