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Pork verde with parsley quinoa recipe

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Ingredients

Adjust Servings:
For the Pork Verde
2 pounds Pork tenderloins
½ teaspoon Kosher Salt
½ teaspoon Black Pepper
2 Tablespoons Olive Oil
1 medium Onion , coarsely chopped
2 Garlic cloves, cut in half
2 pounds green Tomatillos , husked, rinsed, and cut in half
1 Poblano Peppers , seeded and quartered
½ Jalapeno Pepper , seeded and quartered
2 cups low-sodium Chicken broth or vegetable broth
1 Lime Juice
For the Parsley Quinoa
3 cups prepared Quinoa
½ cup chopped fresh flat-leaf Parsley
¼ teaspoon Cayenne Pepper
½ teaspoon Kosher Salt
½ Lemon Juice

Pork verde with parsley quinoa recipe

  • 45 minutes
  • Serves 4
  • Medium

Ingredients

  • For the Pork Verde

  • For the Parsley Quinoa

Directions

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Steps

1
Done

For the Pork Verde

Rub the pork tenderloins with the salt and pepper.

2
Done

Heat the olive oil in a 5-quart saucepan over medium-high heat.

3
Done

Arrange the pork in the pan and brown on all sides, about 10 minutes total. Remove the pork and set aside.

4
Done

Add the onion, garlic, tomatillos, poblano chile, jalapeño, and lime juice to the pan and sauté until soft, about 10 minutes.

5
Done

Place the browned pork tenderloin on top of the vegetables. Add the broth.

6
Done

Cover and let simmer for 10 minutes. Transfer the meat to a serving dish and cover in foil to rest for 5 minutes.

7
Done

Blend the tomatillo mixture until smooth.

8
Done

Slice half of the meat and arrange it on a platter over quinoa. Cover with 2 cups of tomatillo sauce.

9
Done

For the Parsley Quinoa

Combine quinoa with parsley, cayenne, salt, and lemon juice in a medium serving bowl. Chill until ready to serve.

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