Pork Tenderloin Enchiladas - Pati Jinich
"Pork Tenderloin Enchiladas with Mole Verde recipe from Pati's Mexican Table Season 5, Episode 4 “Sunday Family Food”..."
INGREDIENTS
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2 pounds pork tenderloin (either 1 large or 2 smaller tenderloins)
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5 garlic cloves (minced or pressed)
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3 tablespoons finely chopped fresh sage (or 1 tablespoon dried)
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1 teaspoon kosher or coarse sea salt (or to taste)
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1/4 teaspoon freshly ground black pepper
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6 tablespoons olive oil (divided)
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1 pound tomatillos (husked, scrubbed and rinsed)
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2 garlic cloves (peeled)
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2 serrano or jalapeño chiles (or to taste)
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3/4 cup raw hulled pumpkin seeds
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1/2 teaspoon kosher or coarse sea salt (or to taste)
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1/2 cup coarsely chopped white onion
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3 romaine lettuce leaves (rinsed, dried and torn into pieces)
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1 1/2 cups cilantro leaves (and upper part of stems)
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1 cup parsley leaves (and upper part of stems)
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2 tablespoons canola or safflower oil
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1 1/2 cups meat juices from cooked tenderloin (or substitute chicken broth or water)
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12 corn tortillas
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Radish Pico (for garnish)
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