Making authentic Mexican food can sometimes feel out of my comfort zone, but after discovering delicious carne de puerco at a favorite local joint, I knew it was high time I try. Now that I know how easy it is to achieve this dish of tender pork smothered in a charred tomatillo sauce at home, I may never again need to "go out" for Mexican ever again.
My friends and I have a few requirements for whichever Mexican restaurant we currently claim as "our own." First and foremost, it must serve from-scratch margaritas (the stronger the better). Second, it must be within close enough proximity to allow enjoyment of said margaritas. Obviously the food is important, but it seems to factor in below cocktails, at least to some.
Considering my backyard—also known as Buford Highway—is crawling with some of the best ethnic food in Atlanta, it means our "go-to" Mexican joint is always changing. After a few months of "regulars" status and too many carnitas to count, we begin to tire of the same and set out in search of another The One.
Our latest discovery happened by accident. Our usual restaurant shut its weekday doors early, and so our rowdy bunch was forced to drive on. We ended up at El Torrero, a sad-looking place taking up residence in a former Wendy's. Never deterred by looks, we sat down with the only goal to eat, drink, and be merry.
Most of us ordered the usual suspects, but my fiancé veered off course by ordering carne de puerco. I didn't pay much attention to his dish until he blatantly waved a forkful in my face. I snapped at the bite and my eyes must have rolled back in glee: it was unlike any other dish I'd tasted at an otherwise typical run-of-the-mill Mexican restaurant. Cubes of pork tenderloin were swimming in a tangy tomatillo sauce, just begging to be wrapped up in a warm tortilla and drizzled with cheese.
It tasted complex and wonderful, simple and comforting all at the same time. After a few trips back to El Torrrero for more (seriously, we could not get enough of the stuff), the carne de peurco seemed like it might actually be doable at home.
The main components seemed to be pork tenderloin cooked in a flavorful salsa verde, two things I figured I could do. I seared the meat while I roasted the tomatillos and other aromatics, and before I knew, it they were all simmering together in the pot. I truly couldn't believe how quick and easy it was!
I almost squealed with delight upon tasting the final results. Success! In fact it turned out better than I could've even hoped for! I served the tender, tangy pork with toasted tortillas, Mexican red rice, bacon-y black beans, and a stiff margarita to wash it all down. The only problem? Now our go-to Mexican joint is my house!
Pork Tenderloin in Tomatillo Sauce
Small corn or flour tortillas
- If using bacon grease: in the same Dutch oven or braising dish you will use for the pork, cook 4 pieces of thick-cut bacon at medium heat until the fat is rendered. Remove the bacon and discard or reserve for another use (such as adding to black beans).
(Images: Nealey Dozier)