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1 1/2 lbs Tomatillos, Husks removed
2 Root Beer Leaves (Hoja Santa) or 1 Teaspoon Fennel Seeds
1 Tablespoon Toasted Pumpkin Seeds
1 Tablespoon Toasted Sesame Seeds
1 Clove Garlic
2 Cups Chopped Watercress
1 Teaspoon Salt, Divided
1/2 Cup Water
1 3/4 lbs Pork Tenderloin
4 Teaspoon Olive Oil
2 Cups Iceberg Lettuce, Shredded
Roast the tomatillos and garlic in an oven at 450°F until they begin to brown, about 15 minutes. Combine the roasted tomatillos and garlic with the hoja santa (or fennel seeds), pumpkin seeds, sesame seeds, watercress, and a 1/2 teaspoon of salt in a blender; puree until smooth. Pour tomatillo sauce into a saucepan with a 1/2 cup of water and bring to a boil; simmer gently for 10 minutes and then set aside. To season the pork tenderloin, rub with olive oil and add 1/2 teaspoon of salt, and roast in a very hot oven at 450°F for 15 minutes to an internal temperature of 145°F. Allow tenderloin to rest for about 10 minutes, and then slice into 16 (1/4 to 1/2 inch thick slices). Reheat the tomatillo sauce on the stovetop as needed and stir in the iceberg lettuce; remove from heat. Divide tomatillo sauce into 4 equal portions about 1 1/2 cups per serving. Top each portion with 4 slices of pork tenderloin. Enjoy.
Beef Tenderloin contains several nutrients including but not limited to protein, vitamin B12, iron and zinc. Often individuals who are low on iron, will add beef tenderloin to their diet.