Grilled Pork Tenderloin in Pipian Verde
Monday, 26 May 2008
DescriptionThis recipe is from the Old Mexico Grill.
At a glance
Cut the pork into 3 ounce pieces and pound until it is very thin. Season with salt, pepper, and garlic and grill to desired doneness.
Brown the next four ingredients in a small amount of oil.
Cook the tomatillos and serranos in a small amount of water until they are soft.. Drain and save the cooking liquid.
Puree all of the ingredients (except the oil) until they are smooth, using some of the cooking liquid.
Place the oil in a saute pan and cook until the mixture begins to thicken and the fat rises to the top. Then, strain the mixture.
Pour the mixture over the pork and garnish with the sesame and pumpkin seeds.