“Cooking is at once an act of child’s play and adult joy. And cooking done with care is an act of love.” – Craig Claiborne
Dinner time at our home is always an adventure.
Rarely will you pull up your chair, as we gather at the table for a meal, and be served the same thing twice. This is a source of great frustration for my husband, Tim.
You see, when he likes something, I mean really, really likes something, I am hard pressed to make it exactly the same way a second time.
It is not that I don’t have a recipe to follow, or that I haven’t painstakingly written down a recipe when I am creating something new.
No, the problem lies in my being able to follow the recipe. I just can’t do it. There is always a tweak here or an adjustment there that is screaming out to be tried.
In my humble opinion, this is what makes cooking fun.
So, Tim indulges my passion and in return enjoys all the fruits of my labors. A great adventure, indeed. One embarked on in the spirit of a child who is always learning, experimenting, and seeking new avenues of joy.
I strive to cook with complete abandon, considering this my offering of love to those who gather at my table.
Pork Tomatillo Verde with Lime is my latest creation. Tender melt in your mouth Pork Loin is roasted over a simple lime sauce and then covered with a deliciously spicy Tomatillo Verde. Tim said it was great and asked if I could make it again next week.
- 2 to 2 1/2 lbs Boneless Pork Loin
- 2 tbsp Olive oil
- 1/2 - 1 Lime, sliced thinly
- 4 Cloves garlic- sliced thinly
- 16 Oz Tomatillo Verde Sauce
- Cilantro
- Cotijo Cheese- crumbled (optional)
- 1 1/2 tsp Sea salt
- 1/2 tsp Freshly ground black pepper
- 1 tsp Chili powder
- Preheat oven to 325 degrees
- Rinse and pat dry pork loin.
- Combine sea salt, pepper and chili powder and rub on all surfaces of pork loin.
- Heat 2 tbsp oil in dutch oven on medium high heat. Add pork loin, sear on all sides until pork loin is lightly browned.
- Remove pork loin from pan and set aside.
- Lower heat to dutch oven, add lime slices and garlic. Gently saute for 1 to 2 minutes to release juices from lime slices.
- Return pork loin to the dutch oven, fat side up.
- Place pork loin in preheated oven, uncovered, Cook at 325 degrees allowing 20 minutes for each pound of pork loin. Approximately 40 to 50 minutes.
- After pork loin has cooked 20 minutes for each pound. Remove pork loin from oven, pour tomatillo sauce over the pork and return to the oven to cook for an additional 10 minutes, or until sauce is bubbling.
- Allow Pork loin to sit five minutes before slicing.
- Serve with cotijo cheese (optional) and cilantro sprinkled on top.
- I first made this recipe using 3 whole limes sliced and oh my goodness was it limey. I then cut back on the limes to only 1 and it was just about right for our families taste. If you are not a big fan of lime, I suggest only using 1/2 a lime. The juice from the lime is just enough to keep your pork loin from drying out and adds an extra layer of flavor. Experiment, or make it exactly as written. Above all else, have fun with it. I would love to hear how you liked it or if you made your own touches, so drop me a line and enlighten me.
Tomatillo Pork Werde with Lime shared with:
*The Paper Craze: Creative Spark * The Cookie Puzzle: Party in Your PJ’s
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OMG Shari, I have the same issue with my kids about their favorite desserts. It is so hard to make the same one again when there are so many fun new things to try. I think our families are creatures of habit.
I say keep creating 🙂
I love the pictures in this post, they are beautiful. I can’t wait to try this recipe out since it is already gluten free 🙂
Sandi Gaertner (@sandigtweets) recently posted…3 Ingredient Dark Chocolate Bark
Thanks Sandi. I thought it would be easier once I started writing my recipes to make the same thing over, but my husband informed me yesterday that It’s not happening. I still can’t resist a little tweak here and there. I think he is fighting a losing battle on this one 🙂 Thanks for stopping by and taking a moment to share. It always makes me smile.
Blessings,
Shari
Looks so good! Great combos with tons of flavor. I love cilantro and I never tire of it’s distinct aroma.
Thanks Linda, the first go round making this dish I used way too much lime; we could barely eat it! I love the creative process! Cilantro and I are the best of friends 🙂