This dish is a perfect way to use up those extra green tomatoes at the end of the season. If you don't have green tomatoes, you can use tomatillos or red tomatoes. I call for pistachios in this recipe and you can swap them out if you like, but the flavor of other nuts don't produce as full a flavor in this dish. Grapeseed oil has a light, floral flavor that I prefer over the more assertive olive oil, though you can use that instead if you like.
Course Entree
Cuisine Mexican
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 4servings
Calories 383kcal
Author Stephanie Stiavetti
Ingredients
1clovegarlicchopped
1smallshallotchopped
2tablespoonspistachios
1/2bunchparsley
1/4cupgrapeseed oil or olive oil
1wholeAnaheim chili or hot pepper of your choiceseeded and chopped (optional)
2tablespoonsgrated aged Parmesan cheese
1/4teaspoonsalt
1/4teaspoonfreshly-ground black pepper
1teaspoonlime juiceplus more to taste
1poundgreen tomatoesseeded and chopped (or use tomatillos)
1poundred tomatoesseeded and chopped
1 1/4poundpork tenderloinchopped into 1-inch cubes
1tablespoonbutter
Instructions
In a food processor pulse, garlic, shallot, and pistachios until they are finely ground. Add parsley, grapeseed oil, and chili, pulsing 2 or 3 times. Add parmesan, salt, pepper, and lime juice. Pulse a few more times, until mixed.
Add green and red tomatoes, pulsing 2 or 3 times to incorporate - but don't process them into mush. Remove the salsa from the food processor and fold with a spatula to finish mixing in the tomatoes. Season with more salt, pepper, and lime juice to taste before covering and setting aside.
Lightly salt and pepper the pork cubes. Heat butter in a heavy skillet over medium heat and cook pork on all sides until cooked through but still tender; the juices from the cubes should run clear when pierced with a fork.
Fill four bowl with an equal amount of cooked pork. Drop a generous dollop of salsa into each bowl and serve immediately.