Tomatillo-braised pork loin with herby white beans and bacon from Salsas That Cook: Using Classic Salsas to Enliven Our Favorite Dishes by Rick Bayless and Jean Marie Brownson and Deann Groen Bayless

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Notes about this recipe

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  • nicolepellegrini on November 29, 2020

    I'd already made the tomatillo salsa for another dish, so I decided to try this as well. Quite enjoyed it though I'm glad I followed the other reviewers' notes that both the beans and pork could require additional cooking time - mine certainly did.

  • chawkins on January 24, 2015

    We enjoyed this. My pork loin was 21/4 lb, and it took about 10 extra minutes to get to the correct internal temperature, the beans also took about 15 more minutes than called for to get soft. Skipped the epazote, cause I have no idea where I can get some. Did require quite a bit of clean up: couple of baking sheets and the food processor for the salsa, a pot for the beans and a dutch oven for the pork.

  • sarahcooks on September 10, 2013

    So good! Complex and flavorful, bright and earthy and smokey all at the same time. Only complaint is that it did take quite a bit longer to cook than the recipe suggested. Almost twice as long for both the beans and the pork, but at least they both finished at roughly the same time! I even found some purslane growing as a weed in my neighbor's garden (plenty of it in my yard too, but it had been treated so I wasn't going to eat that) and added it, don't know if it changed the flavor but it was still fun to use weeds as food! With the leftovers I just cut the pork into cubes and mixed it into the beans, delish.

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