Isn't it terrible when something so tasty refuses to be photographed? Maybe this pork is shy. Or maybe it's because I slathered it in a salsa verde marinade so it was green tinged. Either way, I'm only showing you two of the less awful pictures because frankly, I don't want you to lose your appetite!
This is the fabulous salsa verde. It's light, fresh, and spicy all in one. It also serves as a fabulous marinade for this pork tenderloin, which is pretty much the only cut of pork I enjoy. Except bacon. Whoa, definitely except bacon. {Mr. S&S likes to spread the rumor that bacon is my favorite food. Not actually true, but a crispy piece of good quality bacon is transformative}
Ok, here's the ugly pork...
Major apologies for the un-photogenicness {that's a word now} of this dish. It is much tastier looking {and tasting} in person. So hop too, groceries everywhere are putting pork tenderloin on sale! And make me proud non-Southerners: eat your grits.
Salsa Verde Pork Tenderloin
Serves 4
2.5 pounds of pork tenderloin (usually comes in multiple pieces)
1/2 white onion
1/2 jalapeno (or just 1 small one)
juice of 2 limes
2 tablespoons cilantro
1 teaspoon honey
4 cups grits, cooked {use milk!!}
3 peppers, sliced into strips
1 onion (or 1.5 to use up that other half), also sliced into strips
Preheat the oven to 425. Whirl the onion, jalapeno, cilantro, lime juice, and honey in a food processor (or blender) until it's all mixed. Put 2 tablespoons of the mixture with the pork to marinade. When the oven is hot, place the pork in a cast iron skillet (or other heavy ovenproof pot), and place in the oven for 25-30 minutes, depending on the thickness of the meat. While it is cooking, prepare your grits and saute the onions and peppers. They can cook in a little oil on a medium-low heat for the full 25 minutes. When the pork is finished, it can be slightly pink inside (the USDA says so). Place onions and peppers over the grits, pork over the veggies, and salsa verde on top!
Posts
