If you’re looking for a delicious new dish to try out in your home today, be sure to check this one out from Chef Bill Fuller!
Posole Verde and Pan-Roasted Pork Tenderloin
- 2 ea. Pork tenderloins, trimmed
- 4 ea. Fresh bay leaves
- 1 Tbs. Dried Mexican Oregano
- Salt and pepper
- Olive oil
- Posole Verde
- 3-4 ea. Sliced radishes
- Pico di Gallo
- Warmed flour tortillas
1) Preheat oven to 450°F.
2) Halve tenderloins. Tie a narrow end to a large end with 2 bay leaves between. Season surface well with salt, pepper, and dried oregano.
3) Heat skillet to high heat, add oil, place tenderloin in skillet. When well-browned turn and brown on other sides. Place pan in 450 oven and allow to finish to medium. Remove from oven and allow to rest for 5-10 minutes.
4) Ladle Posole Verde into a shallow bowl. Slice pork tenderloin and fan across the top. Sprinkle with sliced radish and pico di galllo.
5) Eat with tortillas.
- 2 Lb Peeled, washed tomatillos
- 2 ea. Whole jalapenos, de-stemmed and de-seeded
- 2 ea. Large mild green chilis (mild Anaheims)
- 1 C Rough chopped white onion
- 8 ea. Whole garlic cloves
- 1 qt. Drained, rinsed cooked white posole (hominy)
- Juice of 1-2 limes
- Salt and pepper
- ¼ C. Chopped Cilantro
1) Clean tomatillos by immersing in cold water and removing skins
2) Place tomatillos in a wide, shallow baking dish with jalapenos, chilis, onion, and whole garlic cloves.
3) Roast in a pre-heated 450° oven for about 20 minutes until soft and browned. (Can also be roasted in a pan over a hot grill with the lid on.)
4) Pass through a food mill on the medium mesh blade.
5) Add posole and chopped cilantro to strained sauce and combine thoroughly. Bring to a simmer.
6) Season to taste with salt and pepper.
Pico di Gallo
- 1 C. Diced ripe Roma tomatoes
- 1-2 cloves Garlic, chopped
- Juice of 1 lime
- 1 Tbs. Extra virgin olive oil
- Salt and pepper to taste
- ¼ C Cilantro, Chopped
1. Combine all ingredients