Ingredients:
4 -6 tomatillos, quartered
1 1/2 cups fresh pineapple, chopped
1/2 cup white onions, chopped
1/2 cup fresh cilantro leaves, lightly packed
1/4 cup fresh lime juice
1 jalapenos, chopped
2 teaspoons sugar
1/2 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon brown sugar
1 teaspoon kosher salt ( second measurement)
1/2 teaspoon black pepper
2 tablespoons olive oil
1 lb pork tenderloins, trimmed, cut in 1 1/2-inch cubes
1/2 lb kielbasa, cut into 8 pieces
2 tablespoons garlic, minced
1/4 cup fresh lime juice
Directions:
Blanch tomatillos in boiling water for 5 minutes or until they begin to soften.
Remove husk, drain and rinse in cold water.
Pulse tomatillos with pineapple, onion, cilantro, lime juice, jalapeno, sugar, and salt in a processor or blender until finely chopped.
Cover and chill.
Blend spices.
Toss trimmed pork with spice mixture.
Heat oil in a large saute pan over medium-high heat.
Saute pork for 5 minutes, stirring occasionally.
Stir in kielbasa and garlic.
Saute an additional 5 minutes or until kielbasa begins to brown, stirring to keep the garlic from burning.
Deglaze with lime juice and boil until syrupy, 1-2 minutes.
Serve with black beans and rice, and top with tomatillo salsa.
Servings: 4
Time preparation: 40 min.
Time total: 40 min.