Ingredients
The following ingredients have 6 Servings
- 2 pounds pork tenderloin (either 1 large or 2 smaller tenderloins)
- 5 garlic cloves (minced or pressed)
- 3 tablespoons finely chopped fresh sage (or 1 tablespoon dried)
- 1 teaspoon kosher or coarse sea salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons olive oil (divided)
- 1 pound tomatillos (husked, scrubbed and rinsed)
- 2 garlic cloves (peeled)
- 2 serrano or jalapeño chiles (or to taste)
- 3/4 cup raw hulled pumpkin seeds
- 1/2 teaspoon kosher or coarse sea salt (or to taste)
- 1/2 cup coarsely chopped white onion
- 3 romaine lettuce leaves (rinsed, dried and torn into pieces)
- 1 1/2 cups cilantro leaves (and upper part of stems)
- 1 cup parsley leaves (and upper part of stems)
- 2 tablespoons canola or safflower oil
- 1 1/2 cups meat juices from cooked tenderloin (or substitute chicken broth or water)
- 12 corn tortillas
- Radish Pico (for garnish)
