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Grilled Tenderloin with Cumin, Green Tomatillos and Onion Salsa
  • 1 Pork Tenderloin, about 1 pound
  • 1 tablespoon Olive Oil
  • 1 teaspoon Ground Cumin
  • Dash Salt and Ground Black Pepper
  • 10 Medium Green Tomatillos, outer skin removed
  • 2 Small Jalapenos
  • 1 Large Onion, cut into 1/2-inch thick slices
  • 3 tablespoons Water
  • 1/2 cup Chopped Fresh Cilantro, plus additional for garnish

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  1. Butterfly pork tenderloin lengthwise. Flatten pork with the palm of your hand to achieve even thickness. cover with oil and season with cumin, salt and pepper.
  2. Prepare grill for medium-high heat. Grill tomatillos, jalapeños and onion for about 5 to 10 minutes, turning often, until soft. Remove vegetables from grill. Seed and stem jalapeños.
  3. Add tomatoes, jalapeños and half the onions to a blender or food processor; blend until mixture becomes a thick paste. Transfer to a serving dish and mix in water and cilantro, adding salt to taste.
  4. Place pork on the grill and cook for 3 to 4 minutes on each side, until internal temperature as measured with an instant-read thermometer is 160°F.
  5. Slice pork and arrange on a warm serving tray. Spoon some of the tomatillo mixture over the pork and decorate with the remaining grilled onions. Garnish with cilantro. Serve pork with remaining sauce.
Servings: 4