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Roasted Pork Tenderloin with Tomatillo Salsa
PORK13Ingredients
65Minutes
390Calories
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Description
Recipe courtesy of Chef Randy Evans of Brennan’s of Houston in Houston, TX Recipe created for the Share Our Strength's Taste Of The Nation.
Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pork tenderloin
- 1 Tbsp. Creole seasoning
- 2 Tbsp. olive oil
- 3 cups tomatillos (quartered, 6 to 7 tomatillos)
- 1 1/2 cups cherry tomatoes (halved)
- 3 Tbsp. olive oil
- 3/4 cup onion (finely chopped)
- 3 cloves garlic (minced, 1 1/2 teaspoons)
- 1 Tbsp. ground cumin
- 3/4 tsp. dried oregano leaves
- 2 cups chicken broth (lower sodium)
- 1 jalapeno chile (seeded and minced, about 3 Tbs)
- 1 Tbsp. fresh cilantro (chopped)
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Directions
- Preheat oven to 350 degrees F. Season the tenderloin with Creole seasonings. Heat oil in a large sauté pan or skillet over medium-high heat. Sear seasoned tenderloin for 2-4 minutes or until a nice brown color on all sides. Place in shallow roasting pan the in oven for about 20-27 minutes or until internal temperature reaches 145 degrees F.
- Remove from oven. Transfer to a cutting board; loosely cover with foil and let meat rest for 5 minutes before slicing.
- For Tomatillo Salsa, preheat oven to 300 degrees F. Place tomatillos and tomatoes in a greased shallow baking pan. Drizzle with 1 tablespoon oil; toss until evenly coated. Roast 1 to 1 1/4 hours, or until very wrinkled and beginning to lightly caramelize.
NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium105mg4% |
| Potassium1150mg33% |
| Protein29g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber4g16% |
| Sugars9g |
| Vitamin A15% |
| Vitamin C50% |
| Calcium8% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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