Hi FRIENDS!! I’ve missed your faces! How are you? I’m currently typing this on the hotel’s computer since there is no wifi in our room. I know. Also, I’m 7 glasses deep in champagne. So, if this reads like a drunk person, well, I am. So yeah. I’m on vacation.
Since I’m clearly incapable of typing a post, I’m going to give it away to the AMAZING Liz of the Lemon Bowl . She’s sharing a salsa verde pork tenderloion recipe that I want to eat. right now. Liz, you rock.
Hello Everyone! My name is Liz and I am visiting from my healthy food blog, The Lemon Bowl . The mission of my blog is to share delicious food that just so happens to be healthy. As you can probably guess, I use a lot of lemons to add flavor and brightness without a lot of extra calories. Throw in garlic, olive oil and salt and we’ve got ourselves a party.
To say that I am geeked about guest posting on Claire’s beautiful blog is a complete understatement. As a fellow healthy food blogger, her website, recipes and photography are a constant source of inspiration. Even more thrilling: I will be meeting Claire in person this Fall at Taste of Michigan, a food blogging event in my home town of Grand Rapids, MI!
Today I am sharing a recipe inspired by a recent visit to my local farmer’s market. Here in Michigan, we do not take the growing season for granted. As soon as spring hits, my weekly menus are designed around whatever I discover at the market. One of the easiest and most affordable ways to live a healthy lifestyle is to cook with the freshest, most seasonal ingredients possible. If you’re using produce at the peak of its freshness, there is very little required to transform it into a delicious dish that just so happens to be healthy.
My Salsa Verde Pork Tenderloin was inspired by tomatillos, jalapenos and cilantro grown just a few miles away. It pairs perfectly with pork tenderloin but would be just as delicious on beef, fish or chicken. Heck, I could have eaten the entire marinade with a spoon. .
2 lbs pork tenderloin
6-8 medium tomatillos – husked and rinsed
1 jalapeño – whole
2 tbs olive oil – divided
1 tbs kosher salt
Fresh black pepper
Zest and juice of one lime
2 cloves garlic – peeled ½ c
fresh cilantro plus extra for garnish
Pre-heat broiler and place tomatillos and jalapeño on broiler pan. Drizzle with 1 tablespoon of the olive oil and season with a good pinch of kosher salt and black pepper. Use fingers to coat veggies evenly and broil for 5 minutes until skin starts to blacken and blister. Flip veggies and broil additional 4-5 minutes.
Remove from pan and place in a blender or food processor. Add remaining salt, garlic, cilantro, lime zest and juice. Begin processing and slowly add remaining tablespoon of olive oil. Puree until smooth; let cool. Optional: Reserve portion of salsa to serve with cooked pork.
Place pork tenderloins in a large resealable plastic bag or glass dish. Once salsa verde has cooled down, pour over pork to coat and marinade for 30 minutes or up to 24 hours overnight. To cook: pre-heat grill on medium-high heat. Remove pork from the bag and place on the center of the grill. Throw out remaining marinade left in bag. Grill pork 14-16 minutes, turning every 2 minutes, until tenderloins reach internal temperature of 140 degrees. Let pork rest 10 minutes before slicing. (It will continue to cook.) Garnish with extra cilantro and serve with reserved salsa verde.