Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Pork tenderloin with roasted tomatillos, poblanos & potatoes [Rick Bayless} from Chefs & Company: 75 Top Chefs Share More Than 180 Recipes to Wow Last-Minute Guests (page 54) by Maria Isabella

  • epazote
  • garlic
  • limes
  • onions
  • pork tenderloin
  • chicken broth
  • tomatillos
  • poblano chillies
  • serrano chillies
  • boiling potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pork loin roast, cubed pork shoulder, or chicken breasts for pork tenderloin; pork broth or vegetable broth for chicken broth; and cilantro leaves for epazote.

  • bwhip on February 01, 2018

    This was very good - quite spicy! I used one and a half Serrano peppers, and one probably would have been plenty. Great, smoky flavor from the roasted tomatillo sauce, and the pork and potatoes turned out perfectly. Prep was easy, flavors were excellent.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.