Ingredients
For the Red Onion Slaw:
- 1 ½ cup thinly sliced red onion
- 2 cups, chopped fresh cilantro
- 3 tablespoons lime juice
- Salt and Pepper
For the Tomatillo-Chili Sauce:
- 450g tomatillos
- 2 jalapenos
- ½ white onion
- 3 cloves garlic
- ¾ l cup, packed cilantro
- 1 tablespoon vegetable oil
- 1 teaspoon salt
For the Pork:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano leaves
- ½ teaspoon salt
- 1 ½ lb pork tenderloin, trimmed and sliver skin removed.
- 4 crusty buns, toasted
Directions
- Preheat the barbecue to medium-high heat.
- For the red onion slaw: In a bowl, combine the onions, cilantro, lime juice, tossing well. Season with salt and pepper to taste. Cover and set aside.
- For the tomatillo-chili sauce: Rub the outside of the tomatillos, jalapenos and onions with vegetable oil. Place them on the barbecue or indoor grill and cook, turning occasionally, until the vegetables are slightly charred on the outside and softened. Remove from the barbecue and set aside to cool slightly.
- In the meantime, stir together the cumin, coriander, garlic and salt in a small bowl. Season the pork all over with the spice mixture.
- To Grill: Place the tenderloin on the barbecue, close the lid, and grill, turning the pork every 6 minutes or so to ensure even browning on all sides, until the internal temperature in the thickest part is 155°F, about 20-25 minutes. Transfer to a cutting board and tend with foil for about 10 minutes.
- Meanwhile, remove the skin (if possible) from the jalapenos. Cut the jalapenos in half and remove the seeds. Cut the tomatillos in half.
- Add the jalapenos, tomatillos, onion, cilantro, and lime juice to a food processor. Pulse 5 or 6 times until you get a sauce-like consistency. Transfer to a pot and set over medium heat.
- Slice the pork into thin slices. Dip the slices into the hot tomatillo sauce and place on a toasted bun. Top with some of the red onion slaw. Top with a bun.