ingredients
all
1 lb pork
lean, preferably tenderloin, cut into 1-inch chunks
2 tbsp olive oil
water
1/2 lb tomatillos
1 whole jalapeno
seeded and minced
1 half onion
chopped
1 clove garlic
minced
2 tbsp lime juice
fresh squeezed
1/2 cup cilantro
leaves only, chopped
salt
1 can black beans
15 ounces, drained
cilantro sprigs
tortillas
optional
cooked rice
optional
cookware
This is a really tasty, hearty, yet healthy way to enjoy pork tenderloin. In the first step, the pork browns beautifully. Once combined with the vegetables and beans, this one-pot meal quickly comes together. It is easy enough to pull off on a weeknight, but good enough for a comforting Sunday supper. I found this as a newspaper clipping amongst my mother-in-law's recipes.
1
Cook the pork with olive oil and 1/4 cup of water over medium heat until tender, about 30 minutes. Stir occasionally.
2
While the pork is cooking, remove the papery skins from the tomatillos, quarter them, then add them to a saucepan. Fill the sauce pan with enough water to cover them, then bring to a boil. Cook until soft, about 3 minutes. Drain and cool.
3
Blend the tomatillos, jalapeno, onion, garlic, and lime juice with a food processor, blender, or hand blender. Pulse until combined, add cilantro, and pulse again. Season to taste with salt.
4
When the pork is tender and cooked, add the tomatillo salsa and bring to a boil. Then add black beans and simmer for about 3 minutes for the flavors to blend. Garnish with cilantro sprigs. Serve with tortillas or over rice.
source: Los Angeles Times via Jessica Oguro
notes
Adapted from Ruth Reichl's quick black bean chili. Ruth was the New York Times restaurant critic from 1993-1999. I first learned about her when I read Grant Achatz's Life on the Line.