Pork Tenderloin with Two Sauces

Ingredient List
Pork Tenderloin
2 tbsp olive oil
2 cloves garlic slivered
2 teaspoons Sea or Kosher salt
2 sprigs rosemary, or 1½ tsp dried
1 sprig of fresh thyme (leaves separated), or 1 ½ tsp dried
1½ teaspoons dried sage
¼ teaspoon pepper

*Plum Sauce
4 or 5 plums (red or black)                                       
1 shallot – chopped
1 tbsp fresh ginger, chopped
1½ tbsp brown sugar
½ cup Port
1½ tbsp Balsamic vinegar
s&p to taste

*Tomatillo Salsa
1 lb tomatillos
8-10 dried chiles de arbol
dash of cumin
kosher salt, to taste

Method
Preheat the oven to 325F.

Rinse the pork, pat it dry, place in a baking dish and drizzle with olive oil.

In a small bowl crush your spices together and rub the seasoning all over the meat. Make a couple small slits in the top and stick a little seasoning and garlic in there.

Put the meat into a baking dish and roast in the oven for about 30 minutes per pound, or until the internal temperature reaches 165 degrees. Make sure to baste the pork once the juices are released and it is cooking.

If Making the Plum Sauce
Heat oil in a skillet and add shallots - cook until softened and slightly golden. Add the ginger and cook an additional 1-2 minutes, stirring often. Add the plums, season with salt and pepper to taste and cook for about 10-12 minutes, or until the plums are very soft. Add the brown sugar and stir to combine - with the back of your spoon, slightly crush the plums. Add the port and the vinegar and simmer until reduced and slightly thickened, about 3 minutes. Stir in the butter and remove from heat.

If Making the Tomatillo Salsa
Put the 1 lb of tomatillos (husks removed) in a small pot.  Fill the pot with water, just barely covering the tops of the tomatillos and add salt. Cook the tomatillos until the water is boiling and they are tender. 
As the tomatillos are cooking, fry 8 –10 (you can add more or less according to your preference) chiles de arbol in a tablespoon of canola oil. Fry the chiles until they are well crisped. 
Once the tomatillos are soft, add the tomatillos and the boiled water to a blender, along with the chiles.  Add a dash of cumin (about a teaspoon) and blend to a smooth consistency.  Taste, and add salt accordingly.  If the salsa is too thick, add a bit of water (but not too much) and blend until smooth. 
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