Seared Pork Tenderloin with Roasted Tomatillo Sauce - Rick Bayless

Ingredients

• 1 pound (6 to 8) tomatillos, husked, rinsed and cut in half around the equator
• 1 to 2 fresh serrano chiles, stemmed and cut in half lengthwise
• 1 large poblano chile
• 3 to 4 tablespoons vegetable or olive oil, fresh-rendered pork lard or bacon drippings
• 1 large (about 1 ¼ pound) pork tenderloin
• Salt and fresh black pepper
• 3 garlic cloves, peeled and minced
• 1 small white onion, thinly sliced
• About 1 cup pork, chicken or vegetable broth or water
• A big sprig of epazote if you have it (or a handful of cilantro), leave roughly chopped