Ingredients:
1 pork tenderloin, about 1 pound
1 tablespoon olive oil
1 teaspoon ground cumin
Dash salt and ground black pepper
10 medium green tomatillos, outer skin removed
2 small jalapenos
1 large onion, cut into 1/2-inch thick slices
3 tablespoons water
1/2 cup chopped fresh cilantro, plus additional for garnish
Cooking Directions:
Butterfly pork tenderloin lengthwise. Flatten pork with the palm of your hand to achieve even thickness. cover with oil and season with cumin, salt and pepper.
Prepare grill for medium-high heat. Grill tomatillos, jalapenos and onion for about 5 to 10 minutes, turning often, until soft. Remove vegetables from grill. Seed and stem jalapenos. Add tomatoes, jalapenos and half the onions to a blender or food processor; blend until mixture becomes a thick paste. Transfer to a serving dish and mix in water and cilantro, adding, adding salt to taste.
Place pork on the grill and cook for 3 to 4 minutes on each side, until internal temperature as measured with an instant-read thermometer is 160 degrees F. Slice pork and arrange on a warm serving tray. Spoon some of the tomatillo mixture over the pork and decorate with the remaining grilled onions. Garnish with cilantro. Serve pork with remaining sauce.
