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 Grilled Pork Tenderloin With Green Chile Tomatillo Sauce. |
 Trim and tie pork. |
 Rub with spices. |
 Heat grill to high heat. |
 Grill for 20 minutes turning every 5 minutes until internal temperature registers 145^. |
 Tent pork and let rest for 5 minutes. |
 Heat sauce to almost boiling. |
 Remove from heat and fold in sour cream. |
 I served with green beans, annatto rice, flautas and guacamole. |
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This is a tasty grilled pork dish. Different cuts of pork will work but we like the tenderloin best as it is lean and tender when grilled. I served the pork with annatto rice, green beans, flautas and guacamole.
For a wine we had a 2008 Fenestra Lodi Silvaspoons Vineyards Alvarelhao. This grape is traditionally grown in Portugal. It is medium bodied with complex flavors of plum, cherry and spice.
Ingredientes
- 1 lb pork tenderloin, trimmed and tied
- 1 cup Green Chile Tomatillo Sauce (link is provided below)
- 1/4 cup sour cream
- 1/4 tsp pasilla chile powder
- 1/4 tsp ancho chile powder
- 1/4 tsp ground cumin
- 1/4 tsp granulated garlic
- Toasted pepitas and minced cilantro for garnish (optional0
Direcciones
- Rub pork with spices to coat on all sides.
- Heat grill to high heat.
- Grill pork for 20 minutes turning every five minutes. Pork will register 145^ when ready.
- Tent the pork and let rest for 5 minutes
- While pork is resting heat the sauce to a near boil
- Remove the sauce from heat and fold in sour cream.
- Coat pork with sauce and serve remaining sauce table side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 146 | |
| Calories from Fat 46 | 32% |
| Total Fat 5.21g | 7% |
| Saturated Fat 2.41g | 10% |
| Trans Fat 0.02g | |
| Cholesterol 77mg | 26% |
| Sodium 69mg | 3% |
| Potassium 457mg | 13% |
| Total Carbs 0.62g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.55g | 0% |
| Protein 22.93g | 37% |
Menus and Pairings
Wine and Drink Pairings: alvarelhao
Evaluaciones
12 de Septiembre de 2013
Pork tenderloin is one of my favorites and this recipe looks simple but packed with flavor. I can't wait to try it.
Comentarios
17 de Septiembre de 2013This looks nice. I would give this a try one day... I need a bit of time but I will.
