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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Great dish to serve with black beans and rice. Ingredients:
4 -6 tomatillos, quartered |
1 1/2 cups fresh pineapple, chopped |
1/2 cup white onion, chopped |
1/2 cup fresh cilantro leaves, lightly packed |
1/4 cup fresh lime juice |
1 jalapeno, chopped |
2 teaspoons sugar |
1/2 teaspoon kosher salt |
1 teaspoon chili powder |
1 teaspoon brown sugar |
1 teaspoon kosher salt (second measurement) |
1/2 teaspoon black pepper |
2 tablespoons olive oil |
1 lb pork tenderloin, trimmed, cut in 1 1/2-inch cubes |
1/2 lb kielbasa, cut into 8 pieces |
2 tablespoons garlic, minced |
1/4 cup fresh lime juice |
Directions:
1. Blanch tomatillos in boiling water for 5 minutes or until they begin to soften.
2. Remove husk, drain and rinse in cold water.
3. Pulse tomatillos with pineapple, onion, cilantro, lime juice, jalapeno, sugar, and salt in a processor or blender until finely chopped.
4. Cover and chill.
5. Blend spices.
6. Toss trimmed pork with spice mixture.
7. Heat oil in a large saute pan over medium-high heat.
8. Saute pork for 5 minutes, stirring occasionally.
9. Stir in kielbasa and garlic.
10. Saute an additional 5 minutes or until kielbasa begins to brown, stirring to keep the garlic from burning.
11. Deglaze with lime juice and boil until syrupy, 1-2 minutes.
12. Serve with black beans and rice, and top with tomatillo salsa.
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