Spicy Tomatillo and Garlic Salsa Verde over Roasted Pork
A perfect sauce to spice up any dish! Great as a garnish or with any chips or veggies as a dip! Easy to pull together fresh or ahead of time!
Equipment
- Baking Sheets
- Food Processor
- Kitchen knife
Ingredients
- 1/2 large Green Pepper
- 1 small Onion
- 1 medium Serrano Pepper (or jalapeno)
- 6-8 medium Tomatillos
- 2 cloves Garlic
- 2 tbsp Olive Oil
- Salt and Pepper
- 1/2 squeezed Lemon or lime
- 1 sprig Fresh Cilantro (more for garnish)
- 1/4 tsp Cumin
- 1/4 tsp Chili Powder
- 1 large Pork Loin
- 1/2 tsp Cumin
- 1/2 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
Instructions
- On baking sheet, assemble thick onion slices, large cubes of green peppers, garlic cloves (left in skin), and halved pepper.
- Slice tomatillos in half horizontally (not down the stem) and place face down on baking sheet. Sprinkle everything with olive oil, salt and pepper and broil on high until skin on tomatillos is charred-about 20 minutes.
- On another baking dish, lay pork loin, drizzle with olive oil, and season with salt, pepper, onion and garlic powders, cumin and smoked paprika. Remove veggies and turn oven to bake at 350, cooking pork loin through.
- Allow veggies to cool to touch. In food processor, add all veggies, squeezing the garlic and tomatillos out of their skins.
- Add fresh lemon or lime juice and cilantro. Puree until combined and desired consistency. Add cumin and chili powder to taste.
- Slice pork loin into medallions and serve salsa verde over, garnished with more cilantro. Enjoy!