Part Two-Pork Tenderloin Medallions
Welcome back! Here are the two toppings that most definitely must accompany the crunchy tenderloin medallions. Although simple, these play an important role in the experience of this refreshing dish.
The first being the tomatillo sauce. I do not refer to this as salsa verde for a number of reasons but one is because it is not to be cooked. The tomatillo sauce being fresh, cold, and uncooked, provides a tangy and refreshing start to the meat.
Next is a very basic pico de gallo. I always mix a bit into my spoonful of black beans. I feel the texture and temperature of this is what’s important. I will suggest heirloom (or ugly) tomatoes in the recipe but that is just a personal favorite of mine.
Here we go:
for Tomatillo Sauce
you will need:
*6-8 tomatillos (medium-sized)
1/4 small Spanish onion, rough chopped
1/4 cup cilantro (rough chopped)
2 cloves garlic
1 teaspoon ground black pepper
Remove husks/skins from tomatillos, rinse and rough chop tomatillo into quarters. Combine all ingredients in food processor and pulse until smooth. Store covered in refrigerator.
*Learn more about how to choose good tomatillos here.
for Pico de Gallo
you will need:
3-4 large heirloom tomatoes, diced
1 medium to large Spanish onion, diced
1 small bunch cilantro, diced
juice of one lime
1/2 tsp olive oil
*seeds from one small dried arbol chile
(Use sparingly. These babies es muy caliente)
salt and pepper to taste
Combine all ingredients together!
*An arbol chile’s seeds are almost strictly for heat so you may disregard if none is desired. If you are interested in the flavor of the pepper, you can discard the seeds and use the pepper ground.
Come back Friday to get the final step for this meal!