Review: Tangy Pork Tenderloin with Tomatoes and Tomatillos CL 6/01

[cchhbb]

I made this pork tenderloin last night for dinner and I thought it was excellent. DH didn't like it as much as I did. He thought it was too spicy.

It took about 45 minutes to make as I used brown rice instead of instant rice. I had the time and I think that brown rice tastes better. I had never cooked with tomatillos before and was a little worried on how to husk them. It ended up being really easy.

If I end up making this again, I think I would cut back on the amount of tomatoes used. Since DH doesn't like tomotoes, a lot of them went to waste.

[SoCal]

Thanks for the review. I finally saved enough money to buy a Pork Tenderloin http://www.cookinglight.com/bbs/wink.gif (just kidding, they were on sale for $3.99/lb and I would never allow myself to buy them for $6-7.00/lb!) and am trying to figure out what recipe to make. The Pork au Poivre from June looks good but I am still undecided. I'll be searching for other reviews to help me make up my mind.

[tobykitty]

I made this over the weekend and really liked it. However, I would double the tomatoes next time because there wasn't enough sauce for the rice.

[mightyh]

I made this last night and really enjoyed it. Did not think it was too spicy at all... Loved the flavor from the tomatillos and tomatoes. I also made the mango salad they suggested and it was very good, as well. A great quick weeknight meal.

I also made the pork with olives and capers from the 30 minutes section and it was wonderful, too. A great way to use those two pound pork tenderloins (in both recipes) they always sell http://www.cookinglight.com/bbs/smile.gif

[Peggy]

Made this tonight...it was very good! I won't call it spicy exactly. The term I would use is "assertive". You have all of these bold flavors - chili powder, cumin, pepper, garlic, and cilantro. And they all kind of blend together for an overall "assertive" flavor. It was easy to make and had a colorful presentation. I had never cooked with tomatillos before,(just used them in a salad dressing), and I was pleasantly surprised at how much flavor they contributed.

I served the pork with Basmati rice and the Fresh Fruit with Tangy Dressing Salad in the Complete CL Cookbook. We loved the salad! Never thought about combining cantalope, avocado and bananas together but they taste great and the dressing went well. Yet another good CL salad. We like variety in this house! http://www.cookinglight.com/bbs/biggrin.gif

mightyh - I also made the Pork with Olives and Capers with my other pork tenderloin. We liked that one too!


Peggy

[Terrytx]

We had this last night with the mango salad like mightyh suggested. We loved it. Not too spicy at all, as a matter of fact, I sprinkled extra cayenne on my serving. I thought the sauce amount was okay. I agree, it was a very colorful meal.

[shoyski]

Peggy, if you get a chance to post the recipe for the Fresh Fruit with Tangy Dressing Salad I sure would appreciate it.
Thanks.

[Julie A]

I tried to make this dish, but the store didn't have any tomatillos, so I made it just with tomatoes. It was still good, I imagine it would be excellent with tomatillos. With the "other" pork tenderloin I made the Spicy Pork & Pepper Tacos, which we thought was fantastic. A definite repeater!

[Peggy]

shoyski,

I posted the recipe on a special thread with your name, on it just in case, you forgot to look here.

Peggy

[suziking]

I tried this Friday night and we loved it! It was zippy - but not too zippy! It was my first time using tomatillos and we loved them. I used the canned one.

I love the section of Dinner tonight. I think now I have tried all four pork recipes from May. That's a record for me.

I would recommend this recipe - a definete repeter for us!

Suzi

[suziking]

Could someone who has masterchef post the recipe? Please? I was hoping not to have to type it in.

Thanks!!

Lazy Suzi

[suziking]

Could someone who has masterchef post the recipe? Please? I was hoping not to have to type it in.

Thanks!!

Lazy Suzi

[Terrytx]

* Exported from MasterCook *

Tangy Pork with Tomatillos, Tomato, and Cilantro

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pork Tex-Mex


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 pound pork tenderloin, trimmed and cut into
1-inch cubes
1 tablespoon oilive oil, divided
cooking spray
1 cup chopped Vidalia or other sweet onion
1 teaspoon bottled minced garlic
2 cups chopped tomatillos (about 8 ounces)
2 cups halved cherry tomatoes (about 8 ounces)
1/2 cup chopped fresh cilantro
4 cups hot cooked instant ice

Combine the first 4 ingredients in a medium bowl. Add pork; toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray. Add pork; saute 3 minutes. Remove pork from pan; keep warm.

Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add onion and garlic; saute for 30 seconds. Add tomatillos; saute 1 minute. Add pork; cover and cook 10 minutes or until pork is done. Add tomatoes and cilantro; cover and cook for 1 minute. Serve over rice.

Yield: 4 servings (serving size: 1 cup pork mixture and 1 cup rice). 375 cal, 7.7g fat, 29.4g pro, 46mg carb, 74mg chol, 379mg sod.

Source:
"Cooking Light-6/01"

Serving Ideas : Serve with Mango Salad.

[suziking]

Thanks Terry!!!

[BosunsWife]

I made this tonight for dinner and thought it was very good. I've never used tomatillos before and they were quite interesting. I thought they would be more like a tomato inside, but they weren't. I would definitely make it again. I didn't serve it with instant rice (yuk), but made brown rice instead and I served it with a green salad.

Oh, I almost forgot, I didn't use pork tenderloin either (too much for our budget), I used some boneless pork loin chops that I had in the freezer. I thought they worked nicely - very tender.