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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. pork tenderloin (either 1 large or 2 smaller tenderloins)
- 5 garlic cloves (minced or pressed)
- 3 Tbsp. chopped fresh sage (finely, or 1 tablespoon dried)
- 1 tsp. coarse sea salt (or kosher, or to taste)
- 1/4 tsp. freshly ground black pepper
- 6 Tbsp. olive oil (divided)
- 1 lb. tomatillos (husked, scrubbed and rinsed)
- 2 garlic cloves (peeled)
- 2 serrano chiles (or to taste)
- 3/4 cup pumpkin seeds (raw hulled)
- 1/2 tsp. coarse sea salt (or kosher, or to taste)
- 1/2 cup white onion (coarsely chopped)
- 3 romaine lettuce leaves (rinsed, dried and torn into pieces)
- 1 1/2 cups cilantro leaves (and upper part of stems)
- 1 cup parsley leaves (and upper part of stems)
- 2 Tbsp. canola oil
- 1 1/2 cups juices (meat, from cooked tenderloin, or substitute chicken broth or water)
- 12 corn tortillas
- radish (Pico, for garnish, optional)
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