Boneless pork glazed w/tomatillo jelly glaze

Lynn Socko


These are fork tender, melt in your mouth, sweet and spicy pieces of heaven.


★★★★★ 1 vote

20 Min
45 Min


  • 3 lb
    lean boneless pork
  • ·
    olive oil
  • ·
    mrs. dash original blend

  • 1/2 c
    tomatillo salsa or salsa verde
  • 1/2 c
    sugar free apricot jelly

  • 6
  • 1
  • 1
  • 1 small
  • 2 clove
  • 1/4 c
    chopped cilantro
  • pinch
    of coarse sea salt

How to Make Boneless pork glazed w/tomatillo jelly glaze


  1. SALSA: Remove husks from tomatillos and wash them. Cut them in half and lay on a baking pan. Cut pablano and jalapeno in half, remove seeds and place on baking pan. Remove skin from onion, quarter and place on baking pan. Place two cloves of garlic, SKINS ON, also on baking pan.
  2. Drizzle with a little olive oil and place under low heat broiler for about 7-10 until they start charring. Once cooled, remove skin from garlic, place all veggies in food processor with pinch of salt and cilantro. Puree. Refrigerate. Make approx. 4 c. To thin out, add water to processor.
  3. GLAZE: Add 1/2 c. of salsa, 1/2 c. sugar free apricot jelly to small sauce pan, stir. Heat on very low heat until jelly is melted.
  4. PORK S: Add about 2 tbs. of olive oil to cast iron or oven proof skillet. Pat ribs dry with paper towel. Sprinkle liberally with Mrs. Dash and pat, do this to both sides. Place in skillet and brown on each side. Using half the glaze, drizzle and brush over ribs.
  5. Place in a 325° oven on middle rack for 35 min. Remove, flip ribs over and drizzle and brush on remaining glaze. Return to oven on lowest rack and cook another 10 min. or until internal temp reaches 145°

Printable Recipe Card

About Boneless pork glazed w/tomatillo jelly glaze

Course/Dish: Pork, Ribs
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy
Hashtags: #sweet, #spicy

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