Grilled Tenderloin with Cumin, Green Tomatillos, and Onion Salsa
Enjoy gorgeous green tomatillos, spiced just right to conjure up flavors of old Mexico.
- 1 pork tenderloin, about 1 pound
- 1 Tbs olive oil
- 1 tsp ground cumin
- dash salt and ground black pepper
- 10 medium green tomatillos, outer skin removed
- 2 small jalapeños
- 1 large onion, cut into 1/2-inch thick slices
- 3 Tbs water
- 1/2 cup fresh cilantro, chopped, plus additional for garnish
- 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.
- 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. 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, adding salt to taste.
- 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. 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.
Recipe courtesy of the National Pork Board
Serving Suggestion: Serve with pan-fried potato slices and fresh seasonal fruit.
Calories from Fat 60 (31%)
(11%)Total Fat 7g
(10%)Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 9g
(12%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2018.