Herb-Crusted Pork Tenderloin with Tomatillo Salsa and Tortillas
1 tbsp. vegetable oil
3/4 lb tomatillos, husks removed,
rinsed and patted dry
1 jalapeÃ±o pepper, halved lengthwise
(remove seeds and veins if you like less heat)
2 cloves garlic, paper skin intact
1/2 medium yellow onion, outer peel removed
1/2 c fresh cilantro leaves
4 tbsp. fresh squeezed lime juice
(approximately 2 limes)
1/2 tsp. salt (preferably kosher)
2 lbs pork tenderloin, trimmed of fat
3 tbsp. olive oil
2 tbsp. Made in Napa Valley
Herbed Pork & Lamb Rub
2 tsp. ground cumin
8 corn tortillas
Prepare the salsa:
In a large skillet, heat the vegetable oil over medium-high heat. When the oil is hot, add the tomatillos, jalapeÃ±o pepper halves, garlic cloves and onion; searing and turning until charred spots appear on the vegetables (this charring provides flavor) and everything softens, about 8 minutes. Transfer the vegetables to the bowl of a blender, removing the skins from the garlic before adding. Let cool a couple of minutes and then pulse several times. Add the cilantro, lime juice and salt, and pulse again. Taste for additional seasoning and pour into a serving bowl. Stir once right before serving as this salsa has a tendency to"gel".
Prepare the pork:
In a small bowl, combine the olive oil, Pork & Lamb Rub and cumin to form a paste. Rub the tenderloin(s) with the paste, covering with a generous amount. Place on grill, and sear, turning once or twice to get a nice brown crust on all sides, about 5 minutes.
Move the tenderloin(s) to the side of the grill over lower heat and cook another 10-12 minutes, turning occasionally. Check for doneness by cutting into the thickest part of the tenderloin, which should be just pink.
Remove to a cutting board, cover with aluminum foil for 5 minutes before slicing on the diagonal and serving. Serve with tomatillo salsa and corn tortillas. Warm the tortillas on the grill or wrapped in foil in a 325Â° oven for 10 minutes.
*Note: If broiling, place tenderloin(s) on a foil-line baking sheet, sear, turning once or twice to get a nice brown crust on all sides, about 5 minutes. Cook for another 6-8 minutes, turning every couple of minutes. Follow the same instructions as grilling for the remainder of the recipe.