Pork Enchiladas with Green Sauce

Everyday Food, June 2008 p. 115
6 servings

1 pork tenderloin (about 1 pound)
1 teaspoon ground cumin
coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
3 pounds tomatillos (husks removed), washed and coarsely chopped
1 cup frozen corn kernels, thawed
12 corn tortillas (6 inch)
2 cups coarsely grated white cheddar (8 ounces)

1. Preheat oven to 450. Place pork on a rimmed baking sheet; rub with cumin, and season with salt and pepper. Roast, turning once, until an instant-read thermometer inserted into thickest part of pork registers 145, 20 to 25 minutes. Let cool for 10 minutes; cut into 4 chunks. Using two forks, shred pork; transfer to a medium bowl, and set aside.
2. In a large saucepan, heat oil over medium; add onion and garlic. Cook, stirring occasionally, until onion begins to soften, 4 to 6 minutes. Add tomatillos and 3/4 cup water. Bring to a boil, and reduce to a simmer; cook until tomatillos are soft, 5 to 7 minutes.
3. Transfer to a food processor, and blend until smooth; season sauce with salt and pepper. Add 1 cup sauce and corn to pork; mix to combine. Transfer remaining sauce to a shallow bowl.
4. Wrap stacked tortillas in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in sauce, place on a work surface, and fill with 1/4 cup pork mixture and 1 tablespoon cheese. Roll up, and arrange, seam side down, in a 13-by-9-inch baking dish. Top with remaining sauce and cheese; cover dish with aluminum foil.
5. Bake until sauce is bubbling, 15 to 20 minutes. Remove foil, and continue to bake until cheese is browned, about 15 minutes. Let enchiladas cool in dish for 10 minutes, and serve.

We enjoyed these enchiladas. I served them with tortilla chips, black beans mixed with Rotel, and brown rice. I have an obsession with Rotel so I like to add that when I can. Now that I think about it, Rotel would probably be a nice addition to either the rice or the enchiladas as well. This is the first time I have ever cooked with tomatillos. It took a while to get all the husks off, but they have a very interesting flavor. All in all, this was yummy and I would definitely recommend it if you have the time to prepare it. It took me about an hour and 45 minutes.