Pork Tenderloin Enchiladas With Mole Verde recipes

Ingredients

• 2 pounds pork tenderloin (1 large or 2 smaller tenderloins)
• 5 garlic cloves, minced or pressed
• 3 tablespoons finely chopped fresh sage or 1 tablespoon dried
• 1 teaspoon kosher or sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup plus 2 tablespoons olive oil
• 3 cups water
• 1 pound tomatillos, husked and thoroughly rinsed
• 2 garlic cloves
• 2 serrano or jalapeño chilies or to taste
• 3/4 cup hulled raw pumpkin seeds (pepitas)
• 1/2 teaspoon kosher or sea salt or to taste
• 1/2 cup coarsely chopped white onion
• 3 romaine lettuce leaves, torn into pieces
• 1 1/2 cups fresh cilantro leaves and upper part of stems
• 1 cup fresh flat-leaf parsley leaves and upper part of stems
• 2 tablespoons canola or safflower oil
• 1 1/2 cups meat juices from the cooked tenderloin or substitute chicken broth, homemade or store-bought, or water
• 10 to 12 good-size radishes, trimmed and cut into matchsticks (2 cups)
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons olive oil
• 3/4 teaspoon kosher or sea salt or to taste
• 12 corn tortillas

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