Pork Tenderloin with Green Chile Sauce

I have really been in a cooking funk. Between Max starting school, planning his birthday party and going out of town I have really not been cooking too much. I found this recipe that I made a few weeks ago. I promise, this is the last green chile recipe for a while! This green chile sauce recipe is from Central Market. I think it would also be good on grilled chicken, fish, enchiladas. You know, just about anything.

Pork Tenderloin with Green Chile Sauce

1 3 lb. pork tenderloin (mine was dijon mustard and herb marinated)
1/4 c. extra virgin olive oil
1 medium yellow onion
3 cloves of garlic
10 roasted Hatch chiles (5 hot, 5 mild)
1 c. chicken broth
salt and pepper to taste

To make the pork: Heat 2 T of olive oil in a cast iron skillet and sear the outside the tenderloin. Once seared, place the pork (in the skillet) in an oven preheated to 400°. Bake for 25 minutes or until the internal temperature is 160°.

For the green chile sauce: Heat 1/4 c. of olive oil in a large skillet. Saute the onion for 5 minutes or until the onion is translucent. Add the garlic and let it cook for 1 minute. Next add the green chiles and the chicken broth. Let this simmer for about 15 minutes. Then add this concoction to a food processor and blend until it is smooth. Season with salt and pepper to taste.


I served this with couscous and sauteed spinach. Claire, this one was for you!

Bon Appetit!
Jen