25-Minute Cerdo en Salsa Verde (The Sunday Tenderloin Shortcut)

Instructions

1. 1

   Place the sliced 1.5 lbs pork tenderloin on a board and press down gently with the palm of your hand to flatten them slightly. Season all over with 1.5 tsp kosher salt and 1/2 tsp ground cumin.

   3 min

   Tip: Tenderloin is a lean machine; we want medallions thick enough that they don't dry out, but thin enough to cook fast.

2. 2

   Heat a large heavy skillet (cast iron if you have it) over medium-high heat. Add 1 tbsp neutral oil. Once it shimmers, add the pork medallions in an even layer. Sear undisturbed until a golden-brown crust forms on the bottom, about 2 to 3 minutes. Flip and sear 1 minute on the other side. Remove the pork to a plate. (It will not be fully cooked yet—don't panic!)

   5 min

   Tip: Leave the pork fat and brown bits in the pan! That is free flavor for our salsa verde.

3. 3

   Lower the heat to medium. Right into that same skillet, add the halved 1 lb fresh tomatillos, 1/2 medium white onion, 2 garlic cloves, and 1 jalapeño or serrano pepper. Let them blister and char in the pork drippings for about 5 minutes, tossing occasionally.

   6 min

   Tip: Mom math: While the pork sears in Step 2, you have exactly enough time to husk and rinse your tomatillos. Just remember to wash off that sticky film—nobody wants that in their sauce.

4. 4

   Carefully scrape the blistered tomatillos, onion, garlic, and jalapeño into a blender. Add 1/2 cup chicken broth and 1/2 cup fresh cilantro. Blend until mostly smooth but still a little rustic.

   2 min

   Tip: Taste it—then decide. If it's too tart, a tiny pinch of sugar balances it. If you need more salt, add it now.

5. 5

   Pour the green sauce back into the skillet over medium-low heat. Stir in the 1 15-oz can pinto beans. Nestle the seared pork medallions (and any juices from the plate) back into the sauce. Let it simmer gently for 4-5 minutes until the pork is cooked through and the sauce thickens slightly.

   6 min

   Tip: This is a quick braise! Do not let it boil aggressively or the pork will turn into pencil erasers.

6. 6

   Remove from heat. Squeeze half of the 1 lime directly over the skillet. Serve in shallow bowls with warm corn tortillas, a drizzle of 2 tbsp Mexican crema, and remaining lime wedges on the side.

   2 min

   Tip: The creamy beans combined with the bright, acidic salsa verde is the high-payoff move here. Serve with rice if you need to stretch it for a bigger crowd.