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Grilled Pork Tenderloin in Pipian Verde

Monday, 26 May 2008

Description

This recipe is from the Old Mexico Grill.

Ingredients

At a glance

Cuisine

Mexican

Ingredient

Pork

Cooking Method

Sauté

Heat Level

Chile

Serrano

Meal/Course

Dinner

Main Course

Serves

9-10

4 pounds pork tenderloin
½ pound pumpkin seeds, toasted
3 ounces peanuts
2 ounces whole garlic, peeled
½ pound white onions, peeled and chopped
1 pound tomatillos
3 serrano chiles
3 ounces sesame seeds
3 ounces romaine lettuce
2 ounces radishes
2 ounces cilantro
6 ounces chicken base
1/4 cup corn oil
Sesame seeds and pumpkin seeds for the garnish

Methods/steps

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.

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