PORK TENDERLOIN IN TOMATILLO SAUCE
These are awesome. The pork is so moist and the sauce makes a unique tasting taco. I made these with rice that I cooked in water and some of the tomatillo sauce which went excellent with the pork. Try this it's that good.
Provided by barbara lentz @blentz8
Categories Pork
Number Of Ingredients 20
Steps:
- Place tomatillos, jalapenos, onion wedges, and garlic under broiler and broil 5 to 6 minutes on each side. Allow to cool for 20 minutes. Transfer the roasted vegetables and their juices to food processor. Add the cilantro, lime juice, and salt. Blend until well blended.
- Add a bit of oil to large saucepan and work in batches to brown the pork on all sides.
- Add the beer to pan and deglaze a bit. Add all pork to pan. Pour in the tomatillos mixture and add the sugar. Bring to a boil. Reduce to low and simmer 2 hours.
- To make the cilantro lime crema. mix all ingredients together and refrigerate to blend flavors.
- Serve in tortillas and top with cilantro lime crema.
PORK STEW IN GREEN SALSA (GUISADO DE PUERCO CON TOMATILLOS)
My Mexican husband was shocked at how authentic this recipe was to his mom's and grandmother's recipe. This is a delicious, not too spicy, authentic Mexican pork stew that is easy to make and a recipe that everyone in your family will enjoy. Serve with Spanish rice and warm tortillas.
Provided by PLATO712
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
- Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.
- Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 18 g, Cholesterol 87.5 mg, Fat 16.1 g, Fiber 3.1 g, Protein 32 g, SaturatedFat 4.8 g, Sodium 839.2 mg, Sugar 5 g
PORK AND TOMATILLO CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Toss the tomatillos and tomatoes with 1 tablespoon vegetable oil on a baking sheet and push to one side. Put the poblanos and jalapenos on the other side of the baking sheet. Broil, turning the vegetables occasionally, until charred, about 10 minutes. Transfer the tomatillos and tomatoes to a cutting board and let cool. Put the peppers in a bowl and cover with a plate; set aside 10 minutes. Pull the skins off the tomatoes, then core and chop them along with the tomatillos. Peel, seed and chop the peppers; set all the vegetables aside.
- Toss the pork with the chili powder, cumin, 2 teaspoons salt and a few grinds of pepper in a large bowl. Heat 2 tablespoons vegetable oil in a large Dutch oven or pot over medium heat. Working in batches, add the pork to the pot and cook, turning, until browned, about 3 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon vegetable oil, the onion and garlic to the pot; cook, stirring, until softened, about 3 minutes. Sprinkle in the cornmeal and cook, stirring, until lightly toasted, about 1 minute. Add the broiled tomatillos, tomatoes and peppers. Stir to combine, scraping up any browned bits from the bottom of the pot. Add the broth and pork and any collected juices, then bring to a simmer.
- Cover and cook, stirring occasionally, until the pork is tender, about 1 1/2 hours. Uncover, season generously with salt and continue simmering, stirring occasionally, until the liquid reduces slightly, about 30 more minutes. Remove from the heat and let stand about 10 minutes; spoon off any excess fat from the top. Season the chili with salt and pepper and serve with toppings.
GRILLED MONSTER PORK CHOPS WITH TOMATILLO AND GREEN APPLE SAUCE
Categories Pepper Marinate Apple Pork Chop Summer Tailgating Grill/Barbecue Tomatillo Cilantro Gourmet
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Marinate chops:
- Stir together coriander, cumin, salt, and pepper in a small bowl, then add oil and stir until combined well. Rub spice mixture all over chops. Let chops marinate while making sauce and preparing grill.
- Make sauce:
- Simmer tomatillos and 3 cups water in a 2 1/2- to 3-quart saucepan, uncovered, stirring occasionally, until tomatillos are just soft, 8 to 10 minutes. Drain and cool 15 minutes.
- While tomatillos are cooling, core apples and cut into 1/4-inch dice. Purée tomatillos with remaining sauce ingredients except apples in a food processor. Transfer to a bowl and stir in apples.
- To cook pork using a charcoal grill:
- Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
- Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear pork on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 10 to 12 minutes total. Move pork to coolest part of grill, then cover with inverted roasting pan and grill, turning pork over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 150°F, 10 to 12 minutes total. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
- To cook pork using a gas grill:
- Preheat all burners on high, covered, 10 minutes. Sear pork on lightly oiled grill rack, covered with lid, turning over once, until well browned, 10 to 12 minutes total. Turn off 1 burner (middle burner if there are 3) and put pork above shut off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center (avoid bone) registers 150°F, 12 to 16 minutes. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
- Serve pork:
- Cut pork away from bone, then thinly slice and serve with sauce.
BRAISED PORK WITH TOMATILLOS
A pork braise is a sure way to make people's mouths water. The tomatillos in this dish offer a subtle hint of lightness to the meat. For ultimate flavor, make the dish one day ahead and reheat. -La Boucherie, Matthew Lawrence, Vashon, Washington
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small dry skillet over medium heat, toast coriander and cumin seeds until aromatic, 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle; set aside., Sprinkle pork with salt and pepper. In an ovenproof Dutch oven, brown roast in oil on all sides. Remove and set aside. Add tomatillos and onion to the pan; saute until tomatillos are tender and lightly charred. Add the garlic and crushed spices; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in 8 cups broth and return roast to pan. Bring to a boil. Cover and bake at 350° until pork is tender, 3 to 3-1/2 hours., Meanwhile, in a large heavy saucepan, bring broth to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. Serve with pork.
Nutrition Facts : Calories 514 calories, Fat 24g fat (7g saturated fat), Cholesterol 120mg cholesterol, Sodium 1160mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.
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PORK TENDERLOIN WITH CHARRED TOMATILLO SALSA RECIPE
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Category DinnerTotal Time 1 hr
- Prepare the pork: Place tenderloins in a baking dish, and drizzle with oil. Sprinkle with salt and pepper. Use your hands to rub oil and seasonings all over meat, and set aside at room temperature.
- Prepare a charcoal grill for two-zone cooking, and build a medium-high fire, or heat a gas grill to high. When the coals are glowing red and covered with a layer of fine gray ash, add a few chunks of oak to the fire, and carefully wipe the preheated grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled paper towel again. Place a grill basket over fire to preheat at least 5 minutes.
- Prepare the tomatillo salsa: Combine tomatillos, onion, chiles and garlic in a bowl. Drizzle with oil, and toss to combine. Add vegetables to preheated grill basket. Grill, using tongs to flip and rotate vegetables and basket around heat as needed, until chiles and onions are blistered, about 5 minutes for chiles and 10 minutes for onions; garlic is blackened in spots and feels soft to the touch, about 5 minutes; and tomatillos are charred and their juices begin to bubble, about 10 minutes. Remove each item from heat as it finishes cooking, returning them to same bowl.
- Grill the pork: Place pork over direct heat, close grill, and vent for smoking. Grill, using tongs to roll tenderloins every couple of minutes (be sure to close the grill each time to avoid flare-ups), until meat is deeply browned on all sides and cooked to medium (150°F), 10 to 12 minutes. Transfer meat to a cutting board; let rest 8 to 10 minutes.
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- Heat oil over medium-high heat in a large pot, add the pork meat seasoned with salt and pepper, plus the bay leaf, and cook. Stir frequently to brown the pieces of meat on all sides. About 6-8 minutes.
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