Pork Tenderloin Enchiladas With Mole Verde recipes

Name: 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