Caribbean Pork Bowl

Ingredients

• 4-6 tomatillos, quartered
• 1 1/2 cups fresh pineapple, chopped
• 1/2 cup white onion, chopped
• 1/2 cup fresh cilantro leaves, lightly packed
• 1/4 cup fresh lime juice
• 1 jalapeno, 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 tenderloin, 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

1. 1

   Blanch tomatillos in boiling water for 5 minutes or until they begin to soften.

2. 2

   Remove husk, drain and rinse in cold water.

3. 3

   Pulse tomatillos with pineapple, onion, cilantro, lime juice, jalapeno, sugar, and salt in a processor or blender until finely chopped.

4. 4

   Cover and chill.

5. 5

   Blend spices.

6. 6

   Toss trimmed pork with spice mixture.

7. 7

   Heat oil in a large saute pan over medium-high heat.

8. 8

   Saute pork for 5 minutes, stirring occasionally.

9. 9

   Stir in kielbasa and garlic.

10. 10

    Saute an additional 5 minutes or until kielbasa begins to brown, stirring to keep the garlic from burning.

11. 11

    Deglaze with lime juice and boil until syrupy, 1-2 minutes.

12. 12

    Serve with black beans and rice, and top with tomatillo salsa.