Medallones de Puerco (Porl Medallions with Herbed Green Mole)
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted)and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
2 pounds pork tenderloin medallions
salt and pepper
1 large onion, cut into wedges
6 large garlic cloves, peeled, cut in half
1 pound tomatillos, husked
4 whole serrano chiles
2 Tbsp. vegetable oil or lard
1/2 cup each: chopped fresh parsley, cilantro, hierba santa and epazote
chicken broth, as needed
salt to taste
Instructions:
Season the pork medallions with some salt and pepper and set aside.
Place the tomatillos in a saucepan with the onion, 4 garlic cloves, chiles, salt to taste and water just to cover. Bring the saucepan to a boil and simmer, covered, until the tomatillos are tender. Cool them a bit, then transfer to a blender, along with the cooking liquid.
Heat the oil or lard in a saucepan and add the tomatillo mixture. Simmer for about 30 minutes.
Using a molcajete, mortar or food processor, grind the chopped herbs with the remaining 2 cloves of garlic and salt to taste, into a paste. Stir this paste into the sauce, diluting the sauce with chicken broth as necessary to achieve the desired consistency.
Heat a grill, or frying pan lightly coated with the oil and sear the pork medallions on both sides, and cook through. Spoon some of the sauce onto the plates and top with the pork medallions. Garnish the plates with some of the herbs used in the sauce.
Note: When preparing the sauce ahead, do not add herb paste. Reheat sauce and add herb paste just before serving time.
Yields 6 servings.
Recipe from El Restaurante Mexicano.