Ingredients and Weight:
- Pork loin: 2 pounds (908 grams)
- Tomatillos (husked and quartered): 1 pound (454 grams)
- Onion (chopped): 1/2 cup (50 grams)
- Jalapeño pepper (seeded and minced): 1/4 cup (15 grams)
- Cilantro (chopped): 1/2 cup (30 grams)
- Lime juice: 1/4 cup (60 ml)
- Olive oil: 1/4 cup (60 ml)
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
60 minutes
Cooking Difficulty:
3 (Medium)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Season the pork loin with salt and black pepper.
- In a bowl, combine the tomatillos, onion, jalapeño, cilantro, lime juice, and olive oil. Puree until smooth using a blender or food processor.
- Place the pork loin in a roasting pan and pour the salsa verde over it.
- Roast for 45-60 minutes, or until the pork is cooked through (internal temperature of 145°F, or 63°C).
- Let the pork rest for 10 minutes before slicing and serving.
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 320
- Fat: 15 grams
- Sodium: 500 milligrams
- Carbohydrates: 25 grams
- Protein: 25 grams
Dish Characteristics:
- Flavorful and juicy pork
- Bright and tangy salsa verde
- Mexican-inspired flavors with American-friendly ingredients
User Comments:
- "This dish was absolutely delicious! The pork was cooked to perfection and the salsa verde added a wonderful flavor." - Sarah
- "I love how easy this recipe is to make, and the salsa verde is so versatile. I've also used it on chicken and fish." - John
- "This is a crowd-pleaser that's perfect for a dinner party. It's simple to prepare but looks and tastes like it came from a fancy restaurant." - Mary
Special Precautions and Tips:
- If you don't have tomatillos, you can substitute green tomatoes.
- To make the salsa verde spicier, add more jalapeño pepper.
- Be sure to let the pork rest before slicing to allow the juices to redistribute.
