Roasted Pork Tenderloin With Tomatillo Salsa Recipe

Name: Roasted Pork Tenderloin With Tomatillo Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pork tenderloin; 1 tablespoon creole seasoning; 2 tablespoons olive oil; 3 cups tomatillos quartered, 6 to 7 tomatillos; 1 1/2 cups cherry tomatoes halved; 3 tablespoons olive oil; 3/4 cup onion finely chopped; 3 cloves garlic minced, 1 1/2 teaspoons; 1 tablespoon ground cumin; 3/4 teaspoon dried oregano leaves; 2 cups chicken broth lower sodium; 1 jalapeno chile seeded and minced, about 3 Tbs; 1 tablespoon fresh cilantro chopped

Servings: persons

1 pound pork tenderloin
1 tablespoon creole seasoning
2 tablespoons olive oil
3 cups tomatillos quartered, 6 to 7 tomatillos
1 1/2 cups cherry tomatoes halved
3 tablespoons olive oil
3/4 cup onion finely chopped
3 cloves garlic minced, 1 1/2 teaspoons
1 tablespoon ground cumin
3/4 teaspoon dried oregano leaves
2 cups chicken broth lower sodium
1 jalapeno chile seeded and minced, about 3 Tbs
1 tablespoon fresh cilantro chopped

1
Preheat oven to 350 degrees F. Season the tenderloin with Creole seasonings. Heat oil in a large saute pan or skillet over medium-high heat. Sear seasoned tenderloin for 2-4 minutes or until a nice brown color on all sides. Place in shallow roasting pan the in oven for about 20-27 minutes or until internal temperature reaches 145 degrees F.
2
Remove from oven. Transfer to a cutting board; loosely cover with foil and let meat rest for 5 minutes before slicing.
3
For Tomatillo Salsa, preheat oven to 300 degrees F. Place tomatillos and tomatoes in a greased shallow baking pan. Drizzle with 1 tablespoon oil; toss until evenly coated. Roast 1 to 1 1/4 hours, or until very wrinkled and beginning to lightly caramelize.
4
Heat remaining 2 tablespoons of oil in a 10-inch saute pan or skillet over medium heat. Add onion and garlic; saute about 5 minutes, or until onion and garlic begins to brown.
5
Add the cumin and oregano and toast the spices for 1 minute; add roasted tomatillos and tomatoes, broth, and jalapeno; bring to a simmer. Simmer for 20-25 minutes, or until sauce is thickened. Near the end of cooking, press tomatillos and tomatoes with back of spoon to slightly break up. Stir in cilantro just before serving. Sauce can be made up to 2 days in advance.
6
To serve, place sliced pork on a platter and ladle sauce over the tenderloin.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound pork tenderloin, 1 tablespoon creole seasoning, 2 tablespoons olive oil, 3 cups tomatillos quartered, 6 to 7 tomatillos, and more.

Yes, Roasted Pork Tenderloin With Tomatillo Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Pork Tenderloin With Tomatillo Salsa

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