Culinary Disasters

This is another one of those dishes that if you taste the sauce before you re-add the pork loin it will taste bitter and strong but the slow cook with the pork really mellows out the sauce.  So do not adjust any seasoning until after you have cooked the pork.

Pork is considered to be safe at 137 degree internal temperature.  Personally I like to pull it at 140 degrees and left carryover heat take it to 145ish.  This will still be a little pink in the inside but not a chewy rubber mess that most people end up serving. 

For this dish you are going to need:

• Pork loin
• 2 jalapenos finely diced
• 1 onion sliced thin
• 3 cloves of garlic finely diced
• 2 cups chicken stock
• 1 lb of tomatillos
• 1 bunch of cilantro finely chopped
• High heat oil like canola or light olive oil
• Kosher salt and pepper

First things first we want to roast the tomatillos.  For this I cut the top off of them and placed them on a dish that was resting a couple inches from a high broiler.  Let them sit till they start to blacken and soften (about 5 minutes).  Flip the over and cook for another 3 minutes.  You want them to be soft to the touch.

Start:

Done:

After the tomatillos are roasted take them for a spin in a food proccessor till they are chopped very fine.  Place in a bowl and set aside.

 After the tomatillos have been chopped up time to start working on the dish.

Salt and pepper the pork loin.  Add the oil to a hot pan and when the oil is hot add the pork loin in.  Brown all over (about 5 minutes a side).  Remove from the pan and set aside).

Lower the heat to medium and add the onions to the pan.  Cook till the onions are golden brown (about 6 minutes).  Add in the jalapeno and cook for 2-3 minutes.  Finally add in the garlic and cook for another minute.

Add in the tomatillos and stir for 3-4 minutes.  The mixture should start to get darker.

Add the chicken stock, cilantro, and pork loin back into the pan.  Bring to a simmer and cover.

Once the pork loin has reached the desired internal temperature (for 140 it should be about 30 minutes) cover loosely with foil and let it rest for 10-15 minutes so the juices can settle.

Serve and enjoy!

Tags: pork, All //