Pork Tenderloin with Tomatillo Sauce
I can’t believe I’m constructing a rooster tail out of chicken wire and feather boas right now. The hubby has a work trip next week which includes attending a costume party so in true form, he wants to go as a giant, ahem, “rooster” except that’s not the word he used 😉 He’s got himself a rooster hat, a rooster themed tee shirt and I’m in charge of using my skills from my former years in the apparel industry by fashioning him a rooster tail that attaches to his belt. It’s a pretty comical sight. A sight that I nonetheless need a break from for a little slice of heaven. Right now, nothing says “heaven” to me besides this perfectly spiced pork tenderloin with tomatillo sauce.
Pork tenderloin is the best cut of meat you can get from a hog if you ask me. Not only is it very tender, but the tenderloin is also lower in fat content while still providing tons of flavor. It’s easy to roast with any combination of spices. In this case, I used a Cajun spice blend with a touch of smoked salt. I then sliced it and covered it with tomatillo salsa, corn kernels and pickled jalapeños, both compliments of my abundant garden. Paired with cilantro lime rice it’s a winning dinner combination!
- 1 pork tenderloin (about 1 pound)
- Cajun seasoning (no salt added), to taste
- Smoked salt (or pink himalayan salt) to taste, optional
- ¼-1/2 cup tomatillo salsa (roasted salsa verde)
- 1-2 tablespoons corn kernels and pickled jalepenos for garnish, if desired
- Preheat oven to 400 degrees.
- Remove any silverskin from the pork tenderloin and sprinkle with a generous amount of Cajun seasoning and salt.
- In a lightly greased oven proof sauté pan (like cast iron), sear all sides of the tenderloin on medium high heat.
- Place pan with tenderloin in oven for about 20 minutes until cooked through (145 degree internal temp).
- Let rest 5 minutes and then slice.
- Arrange on serving plate and top with tomatillo salsa, corn kernels and pickled jalapeños.
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