Ingredients Weight Measure
Pork tenderloin 3 lbs.
Salt 1 tsp.
Pepper 1 tsp.
Cumin 1/4 tsp.
Chili powder 1 tsp.
Onions 2 lbs.
Green or red peppers 2 lbs.
Tomatillos 1/2 lb.
Garlic cloves 4 ea.
Green onions 2 ea.
Vegetable stock 1 cup
TABASCO® brand Green JalapeƱo Pepper Sauce 2 Tbsp.
Lime juice 1 Tbsp.
Cilantro 1 Tbsp.
Tortillas, 8" 16 ea.


  1. Season pork with salt, pepper, cumin and chili powder.
  2. Peel onions and seed peppers. Cut into bite size pieces.
  3. Remove husks from tomatillos and quarter. Combine tomatillos in saucepan with garlic, green onions and stock. Simmer 5 minutes.
  4. Place salsa in food processor and add remaining ingredients except tortillas. Season with additional salt if necessary.
  5. Grill pork, onions and peppers; serve with warm tortillas and salsa verde.

Yield: 8 servings (2 each)