pork tenderloin with tomatillo pesto
Delicious pork tenderloin recipe.
prep time
10 Min
cook time
20 Min
method
Bake
yield
2 serving(s)
Ingredients
- MARINADE
- 2 tenderloin (12 oz)
- 1/2 cup granulated sugar
- 1 1/2 tablespoons Kosher salt
- 1 tablespoon dried thyme
- 1/2 tablespoon cumin
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 teaspoon dried oregano
- 3 tablespoons Ancho chili powder
- 4 whole allspice berries
- 4 whole cloves
- 1 stick cinnamon
- 6 cups water
- TOMATILLO PESTO
- 1/2 cup pumpkin seeds
- 12 tomatillos, rinsed and cut in half
- 1/2 cup olive oil
- 1 cup fresh cilantro
- 5 cloves garlic, peeled
- 2 limes juiced
- salt & pepper
How To Make pork tenderloin with tomatillo pesto
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Step 1Mix the ingredients together for the marinade. Add the tenderloins and let marinate for at least 4 hours. It's better overnight. Remove the pork from the marinade and let it come to room temperature. Preheat oven to 400 degrees.
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Step 2Add some olive oil to a skillet. Sear the tenderloins on all sides. Place on a baking sheet and bake for 20 minutes.
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Step 3Meanwhile make the pesto. Place the pumpkin seeds in a dry pan and roast them over high heat shaking continuously until toasted. Place in a food processor. Place some olive oil in a large pan and once it's smoking brown the tomatillos cut side down until sear and place in a food processor. Add the cilantro, lime juice, sugar, and garlic. Process mixing in the olive oil until desired consistency.
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Step 4Once the tenderloins are done let rest 10 minutes then cut into medallions and serve with the tomatillo Pesto.
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