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What might you do with these ingredients?

post #1 of 8
8/2/08 at 2:42pm
Thread Starter 
I got some ingredients that I have done different things with. What would you do with them?

pork loin, sliced
fresh tomatillos
cilantro

I have plenty of other things on the sidelines, including white onions, tortillas, garlic, a lime, and plenty of spices. It's a pork with verde sauce setup for sure . . but looking for cooking methods and any special touches.

Thanks in advance :crazy:
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post #2 of 8
8/2/08 at 3:51pm
See my recipe for chile verde de cerdo. Make a tomatillo sauce using the same techniques. Basically, it's a matter of waiting for the tomatillos to melt. Hold the cilantro out until the last few minutes.

Pork loin is not a good candidate for stews. It's too good a cut, doesn't have enough collagens, etc. In other words, too good. I'd suggest steaking it into chops, breading them, frying them, and then baking them off in the tomatillo sauce with some cheese on top, ala veal Parmigiana.

BDL
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post #3 of 8
8/2/08 at 4:15pm
You might try stuffing the pork slices with broken up corn tortilla, finely chopped and sweated onion and garlic seasoned with some thyme, a bit of cheese to bind, some chile (chipotle with a bit of adobo sounds best).

Or butterfly, pound thin. Season with dry adobo, give a short marination in cider vinegar. then fill, roll and tie. I actually think this might work best.

Then finish with a tomatillo salsa/relish
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post #4 of 8
8/2/08 at 5:39pm
Pork loin, tomatillo gelee, cilantro mousse.

Oh heck! What's wrong with chopping it all up and shoving it into a tortilla? :D
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post #5 of 8
8/2/08 at 6:54pm

That works for me! just need a sliced fresh jalp to add a little kick.:lips:
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post #6 of 8
8/2/08 at 8:22pm
Pork fajitas.
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post #7 of 8
8/3/08 at 10:50pm
With the pork already sliced, I'd probably just pan fry it with a nice tomatilla, onion relish topping garnished with the cilantro. Or cube it, flour it, fry it and make a sort of Mexican version of pork paprikash.

If the loin was whole, I'd consider a roulade with a filling of the veggies.

mjb.
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post #8 of 8
8/9/08 at 6:26pm

stack layers

Sounds similar to my dish of sliced pork loin with tomatoes and a spread of bleu cheese/garlic salt/mayo. I build 3 identical layers of pork & thinly sliced tomato, heat them on a sizzler platter, then place them atop each other, top with the spread and broil briefly.

Try substituting the tomato with a salsa of your diced tomatillos (I'd add some diced romas) and cilantro (perhaps some good salt, too). Substitute the bleu spread with fresh mozzarella, farmer cheese or queso blanco. Garnish with a little more of the salsa or chopped cilantro.
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