Ingredients
Slow-roasted Pork:
- 1 pound Pork tenderloin cut into 2" pieces
- ½ Onion halved
- 1 Orange quartered
- 4 Garlic halved lengthwise
- 2 Bay leaves
- 1 tsp Ground cinnamon
- ¼ cup Extra-virgin olive oil
Salsa verde:
- 1½ pounds Tomatillos husked removed, rinsed and quartered
- ½ Onion halved
- 2 Jalapeño pepper halved lengthwise (optional)
- 2 Garlic
Beer (your choice)
Instructions
Pork:
- Preheat oven to 275 degrees.
- Season pork with salt and toss to coat. Place in a baking dish.
- Squeeze orange juice over pork. Nestle squeezed orange pieces, onion, garlic, bay leaves and cinnamon in the baking dish. Drizzle with olive oil and cover baking dish tightly with foil.
- Bake for 3½ hours or until meat is fork-tender.
- Remove from the oven and discard orange pieces, onion, garlic, bay leaves. Transfer pork to a large bowl and strain liquid through a fine-mesh sieve. Skim off any fat that has risen to the top and transfer to a small bowl. Transfer remaining liquid to a medium sauce pan.
- Transfer pork back to baking dish and shred.
Salsa verde:
- Add tomatillos, onion, jalapeños and garlic to pan with reserved cooking liquid from the pork and bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, about 10 minutes.
- Remove vegetables and about 1 cup liquid from pot and purée. Add more liquid to thin out salsa, if desired. Season with salt to taste.
Slow Roasted Pork w/ salsa verde
Ingredients
Slow-roasted Pork:
- 1 pound Pork tenderloin cut into 2" pieces
- ½ Onion halved
- 1 Orange quartered
- 4 Garlic halved lengthwise
- 2 Bay leaves
- 1 tsp Ground cinnamon
- ¼ cup Extra-virgin olive oil
Salsa verde:
- 1½ pounds Tomatillos husked removed, rinsed and quartered
- ½ Onion halved
- 2 Jalapeño pepper halved lengthwise (optional)
- 2 Garlic
Beer (your choice)
Instructions
Pork:
- Preheat oven to 275 degrees.
- Season pork with salt and toss to coat. Place in a baking dish.
- Squeeze orange juice over pork. Nestle squeezed orange pieces, onion, garlic, bay leaves and cinnamon in the baking dish. Drizzle with olive oil and cover baking dish tightly with foil.
- Bake for 3½ hours or until meat is fork-tender.
- Remove from the oven and discard orange pieces, onion, garlic, bay leaves. Transfer pork to a large bowl and strain liquid through a fine-mesh sieve. Skim off any fat that has risen to the top and transfer to a small bowl. Transfer remaining liquid to a medium sauce pan.
- Transfer pork back to baking dish and shred.
Salsa verde:
- Add tomatillos, onion, jalapeños and garlic to pan with reserved cooking liquid from the pork and bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, about 10 minutes.
- Remove vegetables and about 1 cup liquid from pot and purée. Add more liquid to thin out salsa, if desired. Season with salt to taste.
Tried this recipe?Let us know how it was!