Pork Tenderloin with Charred Tomatillo Salsa | Food Town

Ingredients

• 2 pork tenderloins
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 10 tomatillos (about 1 1/4 pounds)
• 1 small white onion, quartered
• 2 jalapeño or serrano chiles, seeded, if desired
• 4 garlic cloves, unpeeled
• 1/2 teaspoon kosher salt
• 3/4 cup chopped fresh cilantro leaves and tender stems
• 3 tablespoons Mexican crema or sour cream
• 2 tablespoons fresh oregano leaves