Seared Pork Tenderloin or Chicken Thighs with Roasted Tomatillos and Apples - Rick Bayless

Ingredients

• 1 pound (6 to 8 medium) tomatillos, husked and rinsed
• 4 large unpeeled garlic cloves
• 2 poblano chiles, cut in half lengthwise, seeds and stems removed
• 1 large (8-ounce) red onion, sliced crosswise (in the direction of the equator) into ½-inch-thick rounds
• 2 medium (about 1 pound total) crisp apples (I prefer ones like Honey Crisp that won’t fall apart when cooked), peeled, quartered, cored and sliced ½ inch thick
• 1 1/2 pounds (1 very large or two small) pork tenderloin OR 1 ½ pounds boneless, skinless chicken thighs
• A couple tablespoons of vegetable oil, olive oil, bacon drippings or fresh-rendered pork lard
• Salt
• 1 cup chicken broth or water
• A tablespoon or two of chopped fresh herb leaves (anything from cilantro or epazote to sage or basil), plus more for garnish
• A little sugar