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Ingredients:
1 1/2 lbs Tomatillos, Husks removed
2 Root Beer Leaves (Hoja Santa) or 1 Teaspoon Fennel Seeds
1 Tablespoon Toasted Pumpkin Seeds
1 Tablespoon Toasted Sesame Seeds
1 Clove Garlic
2 Cups Chopped Watercress
1 Teaspoon Salt, Divided
1/2 Cup Water
1 3/4 lbs Pork Tenderloin
4 Teaspoon Olive Oil
2 Cups Iceberg Lettuce, Shredded
Instructions
Roast the tomatillos and garlic in an oven at 450°F until they begin to brown, about 15 minutes. Combine the roasted tomatillos and garlic with the hoja santa (or fennel seeds), pumpkin seeds, sesame seeds, watercress, and a 1/2 teaspoon of salt in a blender; puree until smooth. Pour tomatillo sauce into a saucepan with a 1/2 cup of water and bring to a boil; simmer gently for 10 minutes and then set aside. To season the pork tenderloin, rub with olive oil and add 1/2 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 (1/4 to 1/2 inch thick slices). Reheat the tomatillo sauce on the stovetop as needed and stir in the iceberg lettuce; remove from heat. Divide tomatillo sauce into 4 equal portions about 1 1/2 cups per serving. Top each portion with 4 slices of pork tenderloin. Enjoy.
Tip:
Beef Tenderloin contains several nutrients including but not limited to protein, vitamin B12, iron and zinc. Often individuals who are low on iron, will add beef tenderloin to their diet.
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