Labadie Recipe Database

Name Tomatillo Braised Pork Loin Number of People 10 List of Ingredients 2 T. olive oil 1 1/2 lb. tomatillos, husked and rinsed 1 large onion, sliced 1 c. loosely packed cilantro leaves, chopped 2 lbs. red potatoes, quartered 3 lbs. boneless pork loin roast 2 jalapeno peppers 5 garlic cloves, minced salt Description Preheat broiler. Broil tomatillos and jalapenos in broiling pan without rack. Place at closest position to heat and broil til blackened in spots and blistering, about 10 minutes. Transfer to blender and puree vegetables. Turn oven to 325 degrees. In 8-quart Dutch oven, heat oil and brown pork on all sides, about 10 minutes. Remove pork and add to drippings the onion, cook til golden about 7 minutes. Stir in garlic and cook 1 minute more. Increase heat and when sizzling, stir in tomatillo puree and cook 4 minutes or til thickened. Add cilantro, 1 1/2 tsp. salt and 2 1/4 c. water. Stir until blended. Return pork to Dutch oven and heat to boiling. Cover and bake 30 minutes. While pork is baking, place potatoes, 1 tsp. salt and enough water to cover in saucepan. Heat to boiling on high heat. Reduce heat and simmer, covered, for 5 minutes or til potatoes are barely tender. Drain. After cooking pork 30 minutes, turn pork over and add potatoes to sauce around pork. Cover and bake 20 minutes longer or til meat thermometer reaches 145 degrees. Transfer meat to cutting board and let set 15 minutes to set juices for easier carving; keep warm. Skim fat from sauce; discard fat. Spoon sauce and potatoes onto platter. Cut pork in 1/4-inch thick slices. Time 2 hours Difficulty (1-5) 3 Notes Image