Pork Adobado with Tomatillo-Pineapple Sauce
- pork tenderloin
- can of chipotle in adobo sauce
- 1 onion
- 6-8 tomatillos
- 1 t. salt
- 1-2 c. chopped pineapple
- Cut up pork tenderloin into largeish pieces.
- Take 1-3 chipotles from a can of chipotle-in-adobo sauce and chop up. Rub into pork (not with bare hands, unless you want chili hands). I used 2 chipotles, but your spice tolerance may vary. (This dish would probably be even better if you started ahead and marinated the pork longer, but I wasn't so prepared.)
- Dice onion and coarsely chop tomatillos. Saute in a little oil with salt, until mixture turns into sauce, about 10 minutes, stirring occasionally.
- Heat a little oil in a saute pan; cook pork on high heat, two minutes a side. (Grilling the pork would be better, but no idea where our grill pan is.)
- Add tomatillo sauce to pork, along with chopped pineapple. (If you have a grill, grill the pineapple first for added flavor.) Cook a few minutes until well-blended.
I ate the mixture on heated flour tortillas with some shredded Mexican cheese on top -- delicious! (Sort of like a Hawaiian pizza in flavors, but spicier and tangier.) Kevin had his on top of corn chips. It'd also be good with rice, and I think probably ideal with corn tortillas, but we didn't have any of those in the house. I think this is going to be one of our go-to pork recipes, mostly because I am really fond of tomatillos, and this was easy and yum. Going to go eat some more for lunch now.