-
Prep time
10 minutes
-
Cook time
55 minutes
-
Serves
4-6
Author Notes
This is one of my favorite comfort dishes. Swapping out the traditionally used ribs for Smithfield’s Golden Rotisserie Fresh Pork Tenderloin is a great way to enjoy a leaner, protein-packed dinner without compromising on flavor. Really, this is a perfect weekday dinner!—Jonathan Dillanes —Food52
Test Kitchen Notes
This recipe is presented in partnership with Smithfield Foods. —The Editors
Ingredients
-
1
Smithfield Rotisserie Seasoned Pork Tenderloin, diced into 1-inch chunks
-
1/4 cup
neutral oil
-
2
bay leaves
-
1 1/2 cups
water, divided
-
10-12
tomatillos
-
2
jalapeños
-
1-2
serrano peppers
-
1/4
onion
-
3
garlic cloves
-
1/2 tablespoon
chicken bouillon
-
1/3 cup
cilantro
Directions
-
Heat 1 tablespoon oil over medium heat.
-
Add the diced pork tenderloin, and fry for a minute.
-
Steam your pork: add in peppercorn, ¼ teaspoon salt, bay leaves, and 1 cup of water. Cover and cook for 30-40 minutes, or until most of the water has evaporated and the pork is tender.
-
Prepare sauce: fry the tomatillos, jalapeños, serrano peppers, garlic, and onion in a separate skillet until a nice char has formed. Cover and let them steam till tomatillos have changed color (about 5 mins).
-
Transfer the fried ingredients to a blender. Add 1 teaspoon salt, cilantro, and chicken bouillon. Blend until you have a smooth salsa.
-
Fry the pork: Once the water has mostly evaporated, and the pork is tender, uncover the skillet and allow the rest of the water to evaporate.
-
Add 1 tablespoon of oil, and fry until pork has a nice crust (about 3-4 mins). Stir often.
-
Once the pork is nicely crusted, pour the salsa verde into the skillet with the pork.
-
Add an additional ½ cup of water to the blender, swirl it around to catch any remaining salsa, and pour this into the skillet as well. Adjust the seasonings as needed.
-
Cover the skillet and cook for another 10-15 minutes to let the flavors meld.
-
Serve hot with Mexican rice, beans, and warm tortillas. Enjoy!
See what other Food52ers are saying.