25-Minute Pork Tenderloin Guisado (The Weeknight Salsa Verde Shortcut)

Instructions

1. 1

   Turn your broiler to high. Toss 1 lb fresh tomatillos, 1/2 large white onion, 3 cloves garlic, and 1-2 serrano chiles onto a foil-lined baking sheet. Stick it under the broiler for about 8-10 minutes. You want them blistered, blackened in spots, and a little messy.

   10 min

   Tip: Don't walk away completely; every broiler is a different beast. We want char, not ash.

2. 2

   While the veggies char (mom math: this is your window), cut your 1.25 lbs pork tenderloin into 1-inch cubes. Season aggressively with 1/2 tsp kosher salt and a good crack of black pepper. We use tenderloin because it cooks in a flash, but it needs seasoning early so it doesn't taste like water.

   4 min

   Tip: Make the cubes uniform so they cook at the exact same rate. Dry them well with a paper towel before seasoning so they actually sear.

3. 3

   We need crunch to cut the richness. In a small bowl, toss 4 red radishes, 1 cup green cabbage, and the juice of 1/2 large lime with a tiny pinch of salt. Let it hang out on the counter. This is your texture lifeline.

   3 min

   Tip: If you have some red onion lying around, throw a little in here too. Use your hands to massage the lime into the cabbage.

4. 4

   Pull the blackened veggies from the oven. Dump them carefully (juices and all!) into a blender with 1/2 bunch fresh cilantro, 1/2 cup chicken broth, 1/2 tsp ground cumin, and the remaining 1/2 tsp kosher salt. Blend until it's smooth but still has some body. Taste it—then decide if it needs more salt.

   3 min

   Tip: Always blend hot liquids with the blender cap slightly vented (cover with a towel) so it doesn't explode all over your ceiling. We've all been there.

5. 5

   Get a wide, heavy skillet smoking hot over medium-high heat. Add 2 tbsp avocado oil. Drop in the pork cubes in a single layer. Leave them alone for 2 minutes to get a serious golden crust, then toss for another 2 minutes. We are searing, not steaming! Ándale!

   4 min

   Tip: If your skillet is too small, do this in two batches. Crowding the pan will boil the pork, which is a tragedy.

6. 6

   Pour the blended salsa directly over the seared pork. It will sputter and smell absolutely incredible. Lower the heat to medium-low, let it bubble, and quick-braise for 8 minutes. The sauce will thicken up beautifully, and the pork will absorb all that tangy tomatillo magic.

   8 min

   Tip: Because it's tenderloin, do NOT walk away and do laundry. 8 minutes is all it needs to be fully cooked but still wildly tender.

7. 7

   While the pork bubbles, heat your comal or a dry skillet. Warm 8 corn tortillas until pliable and slightly toasty on the edges. Serve the guisado straight from the skillet, topped high with your crispy, limey cabbage-radish slaw and the remaining 1/2 large lime cut into wedges.

   5 min

   Tip: Wrap the warmed tortillas in a clean kitchen towel to keep them steaming and soft.