Rustic, easy to make food is what I’m mostly about. I love good ingredients and tend to make things from scratch, even on vacation while in the woods. Pork is one of those things that is hard to screw up, you really have to try your best to make pork not taste good, in my opinion.
Pork Tenderloin is an inexpensive cut of meat that is not only versatile, but cooks up quickly in a variety of ways. Cutting a pork tenderloin into large cubes and sauteing, adds a little color and is a simple start to a great meal. My tomatillo salsa really perks up the party and gives this pork dish a tender edge that is not spicy, but succulent – it coats the cubes of meat turning the entire dish into a cauldron of heaven. After cooking, the combination of pork juices and salsa create the most magnificent sauce you’ve have ever tasted.
So, whether you spend your last days of summer inside or outside, break out your cast iron pot and simmer up this perfect pork meal. I like to serve it over steamed brown rice and baby spinach, for an extra kick of yum.
2 1/2 pounds pork tenderloin, cubed
2 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
2 cups tomatillo salsa, homemade or store-bought
1 red onion, sliced thinly
1/3 cup fresh cilantro, roughly chopped
salt & pepper
brown rice, optional
baby spinach, optional
- In a cast iron pot or Dutch oven, add 1 tablespoon oil and place over medium high heat. Add cubes of pork and brown lightly on all sides, about 7 minutes.
- Season pork cubes with cumin, onion powder, garlic powder, 1 1/2 teaspoon salt and 1/2 teaspoon black pepper while browning. Stir to continue to cook for 2 minutes.
- Add salsa and red onion over pork and stir to combine. Place lid on pot and simmer for 1 hour 15 minutes.
- Ladle pork over rice and spinach, if desired. Sprinkle with cilantro. Enjoy!