Tomatillo Pork Tenderloin with Garlic, Lime & Jalapeno.

I went grocery shopping this week. Even before the coronavirus hit, I like to shop efficiently. I treat my trips though the grocery store like a course of fire. I want to be as fast and accurate as possible. I make it a point to know my local store layouts. I enter with a list and a route plan with the hope that I choose the most efficient line for checkout.

This week I donned all the protective gear. I covered my hair and wore glasses, a mask and rubber gloves. Sure, I got a few stares and eye rolls, but with a little one who has a compromised immune system, frankly, I could care less about funny looks. 

Our local Price Chopper has made a sound effort to control the spread of COVID-19. Carts and checkout belts are disinfected for each shopper. Plexiglass walls separate cashiers. Signage on social distancing is posted throughout the store and they just implemented one-way lane designators for the aisles. The employees are working hard and the best part, they do it with a smile or kind word. I always make it a point to thank them before I leave.

Our current plan is to hit the grocery store every couple of weeks. I try to incorporate as much variety as possible in what I bring home. This trip I bought tomatillos, ripe avocados, and fresh cilantro. That night we feasted on a family favorite – my tomatillo pork tenderloin skillet. I served it with some leftover white rice that I fried up with garlic, butter, and lime along with mixed greens and a can of black beans. It’s so easy and is great with eggs and toast or dropped into tortillas the next day.

Tomatillo Pork Tenderloin with Garlic, Lime, and Jalapeno.

• 4-5 tomatillos
• 2 jalapenos (optional)
• 2 limes
• 1 head of garlic
• Bunch of cilantro
• 1 avocado, sliced
• Kosher salt
• Avocado or vegetable oil to coat the skillet
• Pork tenderloin 

Preheat the oven to 375. You’ll be using both the stovetop and the oven.

Prep all the veggies, washing as necessary. Next, peel the papery wrapper away from the tomatillos and rough chop them. There’s no rule here. I’ve chopped them in ¼ bits and have also used larger slices. It really doesn’t matter just all long as you run a knife through them.

Cut the limes into quarters to make it easier to juice them. 

Dissect a head of garlic and smash each clove. Smashing the garlic makes it easier to remove that pesky papery layer and it also releases flavor into the dish.

If you like a spicier meal simply slice up the jalapeno. If you prefer the flavor without the heat, cut the jalapenos in half length-wise, remove the seeds and pith, then chop. You can also omit them altogether.

Rough chop the bunch of cilantro.

Place a large, oven-safe skillet on the stove. Add enough oil to coat and then place on medium-high heat.

Remove your pork from the packaging. Mine came with 2 loins per package. Pat them dry and sprinkle with kosher salt on all sides.

Once the skillet is hot and the oil shimmers, add the pork. Sear it all over and once golden brown, remove the pan from the heat and set it on a cold burner.

Add the tomatillos, jalapenos, garlic and the juice of the limes to the skillet. Spread the cilantro over the top. Cover the skillet with foil and place it in the oven for one hour. 

Once the hour has passed, remove the foil and increase the temperature to 425. Bake for an additional 15-25 minutes to brown the top and reduce the liquid. During this final cook time, prepare the avocado and rice.

Wash the avocado, cut it in half and then run your knife through the halves to make slices before scooping them out with a spoon. Discard the skin and set the avocado to the side.

Butter Garlic & Lime Fried Rice & Black Beans

• 1 package of mixed greens salad
• 1T avocado or vegetable oil
• 2 cloves of garlic run through a garlic press or minced
• 2T salted butter
• 2 cups cooked white rice
• 1 can of black beans, strained and rinsed
• 1 lime, cut into quarters

In a large skillet or wok, add the oil and place it on high heat. Once the oil shimmers, lift and roll the pan to coat all sides. Add the package of salad mix. Cook the mix until the greens turn bright, for 2-3 minutes. Remove the vegetables to a bowl and return the pan to the stove reducing the temperature to medium-high heat.

Add the butter to the pan and let it melt. Add the garlic next. I like to press it directly into my wok. Let it cook for 1 minute, stirring frequently. Add the cooked rice and stir to incorporate the butter. Cook for 2-3 minutes.

Open the can of beans, then strain and rinse them while the rice cooks. Scrape the rice from the bottom of the pan if it sticks then add the strained the black beans. Mix and cook for another 2-3 minutes.

Cut the lime and squeeze the juice onto the mixture, stir and scrape the pan again. Add the vegetables and incorporate them into the rice and beans, then remove from the heat.

Remove the skillet from the oven and place the pork tenderloins on a cutting board. Slice in ½ to ¾ inch slices. 

Scoop the rice mixture into bowls. Add slices of pork and avocado. Finally, pour the tomatillo sauce in the skillet over the top.