Ingredients
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For the Pork Verde
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2 pounds Pork
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½ teaspoon Kosher Salt
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½ teaspoon Black Pepper
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2 Tablespoons Olive Oil
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1 medium Onion
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2 Garlic
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2 pounds green Tomatillos
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1 Poblano Peppers
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½ Jalapeno Pepper
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2 cups low-sodium Chicken broth
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1 Lime Juice
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For the Parsley Quinoa
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3 cups prepared Quinoa
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½ cup chopped fresh flat-leaf Parsley
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¼ teaspoon Cayenne Pepper
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½ teaspoon Kosher Salt
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½ Lemon Juice
Directions
Steps
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1
Done
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For the Pork VerdeRub the pork tenderloins with the salt and pepper. |
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2
Done
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Heat the olive oil in a 5-quart saucepan over medium-high heat. |
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3
Done
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Arrange the pork in the pan and brown on all sides, about 10 minutes total. Remove the pork and set aside. |
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4
Done
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Add the onion, garlic, tomatillos, poblano chile, jalapeño, and lime juice to the pan and sauté until soft, about 10 minutes. |
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5
Done
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Place the browned pork tenderloin on top of the vegetables. Add the broth. |
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6
Done
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Cover and let simmer for 10 minutes. Transfer the meat to a serving dish and cover in foil to rest for 5 minutes. |
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7
Done
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Blend the tomatillo mixture until smooth. |
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8
Done
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Slice half of the meat and arrange it on a platter over quinoa. Cover with 2 cups of tomatillo sauce. |
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9
Done
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For the Parsley QuinoaCombine quinoa with parsley, cayenne, salt, and lemon juice in a medium serving bowl. Chill until ready to serve. |
