Pork Tenderloin in a Green Sauce

I have become inspired by Pati Jinich, to branch out with chilis, in my cooking. Thus with a beautiful pork tenderloin on the menu, for Sunday supper, I decided to forgo a Cuban or Middle Eastern preparation, or even barbeque, which I considered for a moment, and see what I could do with it and chili.

I have to say we were pleasantly surprised by the outcome; I decided to create a green sauce, which I simmered the already sautéed pork in, and served it with French fries and a green salad.


1 Pork Tenderloin, 2-4 pounds
1 large Onion, diced
5-6 Tomatillos or 1 large can
3 Arbol Chili’s
4-6 Garlic Cloves, rough chopped
1 tablespoon of Cumin
1 large Onion diced
1 tablespoon of crushed Bay Leaves or 3 whole leaves
Juice of 1 Lemon
Olive Oil
Enough Salt, Pepper, Garlic Powder, and Cumin Powder to lightly cover meat
Salt to taste


Wash and trim the tenderloin, removing the silver skin; dice into large chunks, add salt, pepper, garlic powder, and cumin.

Heat a large skillet, add enough olive oil to cover the bottom, add meat and onion, brown.

While the meat is browning, place the tomatillos in a sauce pan and cover with water; add the chili’s and bring to a boil. Let them cook for about ten minutes, until tender and water begins to be absorbed; then add the garlic cloves, cumin, crushed bay leaves, and juice from one lemon or about a good tablespoon of lemon juice.

Bring all of the ingredients to a boil, and then turn down to simmer for about 15 minutes. Remove from heat and place all of the ingredients in sauce pan into a blender and process for a few seconds until smooth. Return sauce to pan.

Simmer the sauce for at least 20 minutes, but longer if you are able. Once the pork is browned, put in the oven and cook at 300 degrees until fork tender, about an hour. Add the green chili sauce to the pork; serve with either rice or French fries; it really is delicious!



Leave a Reply

Your email address will not be published. Required fields are marked *