Now Roasting: Pork Tenderloin With Tomatillos

Name: Now Roasting: Pork Tenderloin With Tomatillos
Ingredients: 1 pound tomatillos; 4 unpeeled cloves garlic; 1-2 fresh serrano chiles; 1 small white onion; salt; 1 large fresh poblano chile; 1 1/2 pounds small red or white-skinned boiling potatoes (preferably about 1-inch across; if any larger, cut them in halves or quarters); Vegetable oil, olive oil, bacon drippings or freshly rendered pork lard; 1 1/2 pounds pork tenderloins; 1 cup chicken broth, pork broth, vegetable broth or water; 3-4 tablespoons chopped epazote or cilantro leaves; 1 lime

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Try noted food writer and book author Maria Isabella's pork tenderloin with tomatillos. It's a tangy, savory Latin spin on a simple cut.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodrepublic.com.

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Ingredients

1 pound tomatillos
4 unpeeled cloves garlic
1-2 fresh serrano chiles
1 small white onion
salt
1 large fresh poblano chile
1 1/2 pounds small red or white-skinned boiling potatoes (preferably about 1-inch across; if any larger, cut them in halves or quarters)
Vegetable oil, olive oil, bacon drippings or freshly rendered pork lard
1 1/2 pounds pork tenderloins
1 cup chicken broth, pork broth, vegetable broth or water
3-4 tablespoons chopped epazote or cilantro leaves
1 lime