Enjoy this dish with friends all summer! The fresh tomatillo salsa makes for the perfect accompaniment to a juicy pork striploin. This recipe can be found in Jamie Purviance’s newest cookbook Weber’s Greatest Hit’s!
Prep: 30 minutes
Grilling Time: 20 minutes
2 Boneless Pork Steaks about 1 inch thick
Extra virgin olive-oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
8 Tomatillos, husks removed and rinsed
1 Poblano Chile Pepper
2 Slices Bacon
1 White Onion, diced
2 teaspoon minced garlic
1 cup loosely packed cilantro leaves
½ teaspoon packed light brown sugar
- Prepare the grill for direct cooking over medium heat (350° to 450°). Brush the cooking grates clean.
- Place peeled tomatillos and poblano peppers on the grill to roast. Turn every 2 minutes while roasting to blister all sides. Place the blistered tomatillos and poblano in a bowl, cover with plastic wrap and let stand for 10 minutes to steam. Unwrap bowl and peel skin, de stem and remove seeds from the pepper. Peel and stem the tomatillos. Make sure to wash your hands after working with peppers, it will burn if you rub your eyes.
- Heat up a skillet on the grill over medium heat, cook bacon until crisp, about 10 minutes. Remove bacon, reserve left over fat.
- Add diced onions to hot skillet with bacon fat, stir and sauté 2 minutes. Add garlic, stir and sauté 2 more minutes. Remove from heat.
- In a blender, combine the cleaned tomatillos and poblanos, sautéed onions, garlic, cooked bacon, cilantro and brown sugar. Blend until smooth.
- Lightly brush the striploin with olive oil and season both sides with salt and pepper. Grill the pork striploin over direct medium heat for 3-4 minutes a side. Remove from the grill and let rest.
- Serve warm with salsa, sautéed spinach, herb rice and lemon wedge.