Pork Mole

Serves: 4

Prep Time: 20 minutes Total Time: 45 minutes

Cuisine: Latin American

Ingredients:

• 1½ lbs. tomatillos, husks removed

• 2 root beer leaves (Hoja Santa) or 1 tsp fennel seeds

• 1 tbsp toasted pumpkin seeds

• 1 tbsp toasted sesame seeds

• 1 clove garlic

• 2 cups chopped watercress

• 1 tsp salt, divided

• ½ cup water

• 1¾ lbs. pork tenderloin

• 4 tsp olive oil

• 2 cups shredded Iceburg lettuce

Directions:

1. Roast the tomatillos and garlic in an oven at 450°F until they begin to brown, about 15 minutes.

2. Combine the roasted tomatillos and garlic with the hoja santa (or fennel seeds), pumpkin seeds, sesame seeds, watercress, and a ½ teaspoon of salt in a blender; puree until smooth.

3. Pour tomatillo sauce into a saucepan with a ½ cup of water and bring to a boil; simmer gently for 10 minutes and then set aside.

4. To season the pork tenderloin, rub with olive oil and add ½ teaspoon of salt, and roast in a very hot oven at 450°F for 15 minutes to an internal temperature of 145°F. Allow tenderloin to rest for about 10 minutes, and then slice into 16, (¼ to ½-inch) thick slices.

5. Reheat the tomatillo sauce on the stovetop as needed and stir in the iceberg lettuce; remove from heat.

6. Divide tomatillo sauce into 4 equal portions (about 1½ cups per serving). Top each portion with 4 slices of pork tenderloin.

Nutrition Facts Per Serving: 350 calories, 45g protein, 12g carbohydrate, 13g fat