Mexican Pork Tenderloin with Salsa Verde & Avocado Salad

I have wanted to make a Salsa Verde for quite some time and I had a 1.7 lb Pork Tenderloin in the fridge – so I decided to make a light "south of the border" style meal. This is what I came up with! 

Salsa Verde

10 to 12 Tomatillos – husk removed
2 Cloves – Garlic
½ – Medium Onion, chopped
1 – Cup Cilantro, lightly packed
1 - Small Italian Pepper (or just use half of a large one)
½ - Jalapeño, seeded
1 Tbsp – Olive Oil
1 Packet – Con Culantro Y Achiote Seasoning (Sazon Goya)
½ Tsp – Cumin
Salt and Pepper to Taste

Boil the tomatillos in a large sauce pan or pot for 7 to 10 minutes. You want them soft but not overcooked. Drain and submerge in cold water to stop the cooking process and to allow cooling faster. Once they are cool enough to handle, cut into quarters. Place in a food processor along with the garlic, onion, cilantro, jalapeno, olive oil, Sazon seasoning, cumin and pulse for about 10 seconds. Scrape the sides down and taste, add salt and pepper as necessary and repulse until you reach an even consistency. Remove from food processor into a glass or non-reactive metal bowl – cover with saran wrap and refrigerate for at least one hour, so that the flavors can blend. Remove from the fridge at least 30 minutes prior to serving.  This recipe makes more than you will need for this menu.  Use the rest with tortilla chips or with any other dish you desire.


Mexican Pork Tenderloin
(Serves 4)

1 – Pork Tenderloin (1 to 2 lbs)
1 Packet – Sazon Goya con Culantro Y Achiote Seasoning
1 Packet – McCormick's Sazon with Coriander and Annatto
1 to 2 Tbsp – Taco Seasoning
1 Tsp – Cumin, Heaping
3 to 4 Tbsp – Weber Roasted Garlic & Herb Seasoning
1 Tsp – Salt
1 Tsp – Pepper
1 Tsp – Dried Thyme
1 Tsp – Dried Rosemary
2 Tbsp – Olive Oil

Remove the tenderloin from the refrigerator and rinse it off and pat it dry. Place in a shallow baking dish lined in aluminum foil.

Using a mortar and pestle, blend all of the dry ingredients. I like to add one at a time to get a very nice blended flavor.  Also, please note that I do indeed use the McCormick's and the Goya Sazon products as they have differences in flavor (both are great and you could just use one or the other).

Coat all sides of the tenderloin with the dry rub and place fat side up, drizzle with 1 Tbsp of the olive oil down the piece of fat in a zigzag manner. Let rest and come to room temperature (at least one hour & up to 3 hours).

Preheat oven to 450°.

Drizzle the remaining olive oil down the center of the loin. Bake for 10 minutes and then reduce the oven temperature to 250°. Bake for 50 to 80 minutes – until internal temperature reads 150°. Remove from the oven and take the tenderloin and place on a cutting board and tent with aluminum foil and allow to rest for 10 minutes.

Slice and serve.

Avocado Salad
(Serves 2 to 4)

1 – Ripe Haas Avocados, peeled and pitted
1 – Tomato, halved and sliced thin
½ - Medium Onion, halved and sliced thin
2 – Limes
1 – Lemon
1 Tbsp – Olive Oil
Salt and Pepper to taste

Slice the avocados into strips, combine with the tomato and the onion, salt and pepper to taste. Place into a glass bowl or non-reactive metal bowl and squeeze the juice of the lemon and the limes and lightly toss. Drizzle in the olive oil and again slightly toss.

This makes a great meal.  Very filling, yet light.  To serve, place your slices of pork on plate and place the salsa vertically down the middle of the pork and put the salad on the side.  This is a spicy dish - so if you don't like spicy foods - this probably would not work very well for you.