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Chili Pork Tenderloin with Poblano-Tomatillo-Lime Sauce

November 10, 2014 by Jaida Leave a Comment

So, I have a confession. I have had these pictures sitting neglected on my Flickr page for months. Like, early summer kind of months. I remember how excited I was when I made this, because I used a lot of our garden veggies (bell peppers) in the sauce and for the sides (okra and zucchini).  But now, alas, summer is gone, the garden is also gone. In fact, J just mowed it down this weekend. It was a bit sad, and the jalapenos were actually still producing, but the rest of it has long since passed the point of producing and it was just time to say good-bye. I guess sharing this post with you now is a good way to re-live those fruitful days of our first garden, as the weather is getting colder by the day and summer will soon be a distant memory.

Sigh. 

Chili Pork Tenderloin with Poblano-Tomatillo-Lime Sauce (18)

 

Now, usually I don’t put step-by-step pictures, but I wanted you all to see the beauty of all those veggies before they became a delicious sauce.
Starting the sauce

Onions, poblanos, bell pepper, and garlic…sauteing away.
Adding Tomatillos and Tomatoes
Add some tomatoes and tomatillos to the mix…
Cooking it down

Then some lime juice and cilantro. Throw the pork back on top, cover and simmer for…awhile.
The sauce
Remove the pork and puree all the veggies, pour the puree back into the skillet and simmer down and it’s ready to go!!
I’m a big fan of tomatillo sauces as it is, but this one had some extra zing to it, with all the extra veggies. There was plenty left-over, so if you wanted to you could cut the sauce ingredients in half, but I froze the remaining sauce so I could use it for another dish later on. J said it was delicious and that the sauce would go great with lots of different things. Smart man, that one 🙂
I wish I could remember what we did wind up using the sauce for…but as I said earlier…this was awhile ago. Oops.
But, regardless of my blatant faux-paux of not sharing this with you much sooner, it’s a super tasty dish that you need in your life. Promise.
Chili Pork Tenderloin with Poblano-Tomatillo-Lime Sauce
Adapted from Mary Ellen’s Cooking Creations
Ingredients

 

  • 1 Tbsp dried red chili flakes
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp freshly ground black pepper
  • 2 pork tenderloins (about 2 lbs)
  • 1/4 cup olive oil
  • 1 cup chopped white onions
  • 2 poblano peppers, peeled and roughly chopped
  • 1 red bell pepper, chopped
  • 1 Tbsp chopped garlic
  • 3 plum tomatoes, peeled, seeded, and roughly chopped
  • 10 oz tomatillos, peeled and roughly chopped (this was 6 small tomatillos)
  • 1 bay leaf
  • 1 fresh lime juice
  • 1/4 cup chopped fresh cilantro

Preparation

  1. In a bowl, mix together the chili flakes, salt, oregano, thyme, and pepper. Rub the spice mixture evenly on all sides of the tenderloins, cover, and refrigerate at least 2 hours.
  2. Remove from the refrigerator and let meat come to room temperature.
  3. Heat the oil in a large saute pan over medium-high heat. Add the pork and sear until browned on all sides. Remove to a plate and cover to keep warm while you prepare the sauce.
  4. Add the onions, poblano and bell peppers, and garlic, and cook, stirring, until soft, about 3 minutes.
  5. Add the tomatoes, tomatillos, and bay leaf, and cook, stirring, for 1 minute.
  6. Add the lime juice and cilantro, stir well, and bring to a boil.
  7. Return the tenderloins to the pan. Lower the heat, cover, and simmer until the meat is tender and cooked through, about 30-45 minutes, depending on size/thickness of the tenderloins.
  8. Remove from the heat. Transfer the pork to a large cutting board and tent to keep warm.
  9. Transfer the contents of the pan to a blender or food processor, in batches if necessary, and puree on high speed. Return to the cooking pan and cook a few more minutes, until slightly thickened. Add salt and pepper, to taste.
  10. Slice the pork into 1/2″ medallions and serve with the sauce. Ah-may-zing!

Filed Under: Main Dish, Pork Tagged With: Lime, Poblano, Pork Tenderloin, Tomatillo

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As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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