Caribbean Pork Bowl
Time: 40 mins
Ingredients
- 4 -6 tomatillos, quartered
- 1 1/2 cups fresh pineapple, chopped
- 1/2 cup white onion, chopped
- 1/2 cup fresh cilantro leaves, lightly packed
- 1/4 cup fresh lime juice
- 1 jalapeno, chopped
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon brown sugar
- 1 teaspoon kosher salt (second measurement)
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 lb pork tenderloin, trimmed, cut in 1 1/2-inch cubes
- 1/2 lb kielbasa, cut into 8 pieces
- 2 tablespoons garlic, minced
- 1/4 cup fresh lime juice
Directions
- 1 Blanch tomatillos in boiling water for 5 minutes or until they begin to soften.
- 2 Remove husk, drain and rinse in cold water.
- 3 Pulse tomatillos with pineapple, onion, cilantro, lime juice, jalapeno, sugar, and salt in a processor or blender until finely chopped.
- 4 Cover and chill.
- 5 Blend spices.
- 6 Toss trimmed pork with spice mixture.
- 7 Heat oil in a large saute pan over medium-high heat.
- 8 Saute pork for 5 minutes, stirring occasionally.
- 9 Stir in kielbasa and garlic.
- 10 Saute an additional 5 minutes or until kielbasa begins to brown, stirring to keep the garlic from burning.
- 11 Deglaze with lime juice and boil until syrupy, 1-2 minutes.
- 12 Serve with black beans and rice, and top with tomatillo salsa.
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