Rachael Ray Every Day

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut lengthwise down the center of each pork tenderloin, without cutting all the way through, then open each tenderloin like a book.

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  • In a bowl, combine the chopped garlic, the cumin, oregano, coffee and 1 tablespoon salt. Rub the mixture on the pork. Transfer to a baking dish, cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

  • Heat a large skillet over medium-high heat. Add the tomatillos and chile and cook, stirring occasionally, until the tomatillos are softened, about 8 minutes. Let cool.

  • Using a food processor, mix the tomatillo mixture, remaining clove garlic and the cilantro until almost smooth; season with salt.

  • Preheat the broiler. Brush the pork with the oil. Broil for 5 minutes on each side. Cover with foil and let rest for 10 minutes, then slice on an angle across the grain. Serve with the tomatillo salsa.

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