PORK TENDERLOIN WITH CHILE VERDE
2 lb. pork tenderloin.1 Tbsp. Dixon Chile powder (sub. Chimayo or Hatch)3/4 tsp. Mexican oregano flakes (or 1/4 tsp. powder)1/2 tsp. ground cumin3/4 tsp. white pepper, freshly ground1/2 tsp. sea salt2 Tbsp. virgin olive oil1/2 cup chicken stock, low sodiumChile Verde Sauce, (recipe below)Garnishes:1/2 cup cilantro, chopped for garnish1/4 cup Cotija cheese, grated, for garnishlime wedges for garnish in a bowl1. Combine the Dixon, oregano, cumin, pepper and salt in a small bowl and set aside.2. Trim the pork of any silver skin and pat it dry with paper towels. Rub the pork with 1 Tbsp. olive oil and sprinkle the spice mixture over it until evenly coated. Preheat the oven to 450°F3. Heat the remaining tablespoon of oil in a large heavy skillet over medium-high heat. Add the pork and cook, turning occasionally, until evenly browned–about 10–12 minutes overall.4. Add chicken stock and place the skillet (or baking dish) in the oven and cook the pork 15 minutes. An instant read thermometer inserted into the thickest part should register 145°F to 150°F.5. When done, remove from the oven to rest for 10 minutes. Slice thin medalions and spread out on a platter. Cover with the verde sauce and garnish with cilantro and cheese for serving.Serve with warm tortillas and garnishes. Side with some black beans and, boiled potatoes with Chile Verde drizzled over the top.
NEW MEXICAN CHILE VERDE SAUCE
3 Tbsp. extra virgin olive oil1 large onion, peeled and chopped4 garlic cloves, minced1 Tbsp. masa or all purpose flour4 Tbsp. of Hatch Green Chile powder1 qt. chicken stock, low sodium4 Hatch Green Chiles, roasted, peeled, seeded, diced1 tsp. ground cumin (roasted seed and groung preferred)1 cup tomatoes, chopped coarse1 tsp. Mexican oregano flakes1 tsp. white pepper, freshly ground1–2 bay leaves1 tsp. sea salt 1. Place olive oil in a heavy pot over medium heat. Sauté, onion and garlic until tender.2. Stir in the masa; mix well and lightly brown the mixture. Pour in the stock; stir until enenly blended.3. Add green chiles, cumin, tomato, oregano, green chile powder, pepper, bay leaves and stir well.4. When the chile starts to bubble, reduce heat to low and cover. Simmer for 25 min. Stir occasionally to prevent sauce from burning.
© 2016 by Larry Noggle www.peppahead.com