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Grilled Pork Tenderloin with Tomatillo Salsa Recipe

   
 

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     Grilled Pork Tenderloin with Tomatillo Salsa

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   40 min - marinating

Ingredients
Two 12-14 oz pork tenderloins
5 cloves garlic, 4 finely chopped
1 tbsp. ground cumin
1 tbsp. dried oregano
1 tbsp. finely ground coffee, preferably decaf
Salt
1 lb. tomatillos, husked
1 jalapeno chile, halved lengthwise and seeds discarded
1/3 cup cliantro leaves
 
Vegetable oil, for brushing

Instructions
Cut lengthwise down the center of each pork tenderloin, without cutting all the way through, then open each tenderloin like a book.
In a bowl, combine the chopped garlic, the cumin, oregano, coffee and 1 tbsp. salt. Rub the mixture on the pork. Transfer to a baking dish, cover with plastic wrap and refrigerate for at least 1 hour and or up to 24 hrs.
Heat a large skillet over medium-high heat. Add the tomatillos and chile and cook, stirring occasionally, until the tomatillos are softened, about 8 minutes. Let cool.
Using a food processor, mix the tomatillo mixture, remaining clove, garlic and the cilantro until almost smooth; season with salt. Preheat the boiler. Brush the pork with the oil. Broil for 5 mins on each of side. Cover with foil and let rest for 10 minutes, then slice on an angle across the grain. Serve with the tomatillo salsa.


Originally Submitted
1/2/2010





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