Recipe Categories
Tex Mexican
Tex Mex Misc Pork
Tex Mex Loin & Roasts

Lynn's Sliced Tenderloin Masa Verde

1 3/4 lb Tomatillos, husked & rinsed
2 x Onions (3/4 lb total), quartered
1 cup Frozen lima beans
8 x Cloves garlic, peeled
2 x Fresh serrano chilies (1 oz total), stemmed
1/4 cup Masa harina
1/2 cup Chopped fresh fennel
1/2 cup Chopped fresh cilantro
1/2 cup Chopped parsley
2 tbl Crumbled dried epazote, optional
1/2 cup Beef broth, approximately
2 lb Baked pork tenderloin, thinly sliced
    Parsley or cilantro sprigs
    Salt and pepper

 Method :
In a 5 - 6 qt pan combine tomatillos, onions, lima beans, garlic, chilies and 3 1/2 cups water. Bring to a boil over high heat; reduce heat, cover and simmer til vegetables are tender when pierced, about 20 mins. Drain, reserving cooking liquid. Whirl vegetable mixture in a food processor or blender til smooth. (If desired, chill puree and liquid airtight up to 1 day.) Return puree to pan. Cook, uncovered, over medium heat, stirring often, til puree is as thick as catsup, about 15 mins.
With a fork blend prepared masa with 1 cup reserved cooking liquid; add to puree. Whirl fennel, cilantro, parsley and epazote with broth in a food processor or blender; add mixture to cooked sauce. Heat just til hot.
Ladle 3/4 cup sauce onto each dinner plate; lay pork slices in sauce and garnish with parsley. Season with salt and pepper to taste. Accompany with remaining sauce.