We are always looking for new ways to cook pork tenderloin and for this week's Foodie Friday, I am excited about sharing another great recipe: Green Chili Pork Stew
So...Gather your ingredients:
- 2-3 pounds Boneless Pork Loin, cut into bite-size pieces
- 4 Tablespoons Olive Oil, divided
- 1 whole Large Onion, peeled and chopped
- 2 teaspoons Roasted Garlic
- 1 Tablespoon Butter
- 1 small Jalapeno Pepper, seeded and finely chopped
- 1 ½ cups Chicken Broth
- 1 jar/can Salsa Verde
- 1 ½ teaspoons Cornstarch
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 teaspoon ground Cumin
- 1 Scallion, chopped for garnish
Remove the pork tenderloin from the store packaging and rinse and pat dry with paper towels. Trim the tenderloin of any fat and silverskin and cut into bite-size pieces.
Heat up 2 tablespoon olive oil in a large sauté pan and add the pieces of pork loin in a couple of batches at a time…do not overcrowd your pan or the meat will not brown ;)
Transfer the browned pieces to a bowl with paper towels to drain while browning the next batches.
Heat up 1-2 tablespoon olive oil (depending on size of onion) in a large sauté pan and add the chopped onion and roasted garlic.
Add some butter and sauté the onions until they are soft and caramelized.
While onions are cooking mix together the cornstarch, salt, pepper and chicken broth in a shaker container.
Next, add the chopped jalapeno to the sautéed onions.
Then add the jar/can of salsa verde.
Add the shaken chicken stock and cornstarch mixture and bring the pan to a boil.
Pour the sauce on top of the browned pork loin pieces in a glass casserole dish.
Cover the casserole dish and place into a preheated oven to 350 degrees and cook for 1 hour.
After 1 hour check to see if a fork slides into and out of the pork loin easily. If it does that you can remove it from the oven. If not check it again every 15 minutes. When the pork is ready, remove the juices from the casserole dish.
Pour out the juices into a large sauté pan and turn the heat on medium-high. Bring the sauce to a boil and reduce it until it is the desired thickness that you like it.
If the sauce is too thin then add some more cornstarch, shaken up with some liquids and 1 teaspoon of cumin powder.
Serve immediately with chopped scallion and sour cream over rice with the sauce ladled on top…yum!
The leftovers were great too when made into quesadilas...first we scooped some of the pork and sauce onto a flour tortilla shell in a hot skillet...
Then we topped this with some shredded cheddar cheese and lots of sliced jalapeno peppers.
Top it with another flour shell and flip it once to melt all the layers together...
Serve with more sour cream and lots of napkins...very drippy ;)
Hope you all have a great weekend.