Tuesday, September 6, 2011

Pork Tenerloin with Tomatillos and Tomatoes

This was easy, but took some time to roast the veggies, but really worth it for the taste.

Serves 2
Preheat oven to 400 degrees

1/2 Pork tenderloin sliced into approx 1/2" rounds - approximately eight.
5 Tomatillos, husk removed, rinsed and quartered
3 Tomatoes, quartered
Hand full of cilantro leaves or to taste.
1 Garlic clove, sliced
Salt, pepper and extra virgin olive oil

In a sheet pan, line with aluminium foil.  Place tomatillos and tomatoes on the foil drizzle with olive oil.  Sprinkle with salt and pepper, move the veggies around to coat.  Cook for approx 30 minutes, checking 1/2 way through.

Dredge the tenderloins in seasoned flour shaking of excess.

In a medium sautee pan, on low, drizzle olive oil to coat bottom.  Add sliced garlic and sautee until just golden and discard.

Turn heat to medium and sautee tenderloins.  When just under done, add the veggies and stir to combine.  Sprinke with cilantro and serve.

The roasted veggies
In the pan
On the plate

Happy Eating!

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