Today's Enchiladas

Another Culinary In the Dessert Winner!
Pork Enchiladas with Green Sauce
Which they Adapted from Everyday Food

1 pound trimmed pork tenderloin
1 teaspoon cumin
salt and fresh ground black pepper
2 tablespoons olive oil
1 cup chopped onion
4 garlic cloves, minced
3 pounds tomatillos (husks removed), well washed and coarsely chopped
3/4 cup water
1 cup corn kernels
12 6" white corn tortillas
8 ounces shredded sharp white cheddar (I like Beecher's cheese).
Preheat oven to 450
Dust pork with cumin and rub to adhere - season with salt and fresh ground black pepper. Place onto a baking sheet coated with nonstick spray - place in the oven and roast until an instant-read thermometer registers 145 degrees, about 20 to 25 minutes. Remove from the oven, place on a wire rack and set aside to rest for 10 minutes. Shred pork into bite-sized pieces

In a large saucepan, heat oil over medium. Stir in onion - cook until the onion softens, about 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillos and water - bring to a boil, reduce heat and simmer until the tomatillos are soft, about 5 to 8 minutes. Pour the mixture into a food processor or blender - process until smooth. Season the sauce to taste with salt and fresh ground black pepper.Combine 1 cup of the sauce, the corn and pork - mix until well combined. Add just enough of the sauce to thinly coat the bottom of a 9" x 13" baking dish coated with nonstick spray. Pour the remaining sauce into a shallow dish.

Wrap tortillas, stacked, in a moist paper towel - place in the microwave and heat for 1 minute to soften. Using one tortilla at a time, keeping the rest covered, dip into the sauce and place on your work surface. Fill the tortilla with about 1/4 cup of the pork mixture and 1 tablespoon of the cheese. Roll up and place into the prepared baking dish. Repeat with remaining tortillas. Once all are in the baking dish, cover with the remaining sauce and cheese.

Cover the dish tightly with foil and place in the oven to bake until the sauce is bubbling, about 15 to 20 minutes. Uncover and continue to bake until the cheese has browned, about 10 to 15 more minutes. Remove and place on a wire rack for 10 minutes to rest before serving.

* I needed a teeny more kick to the green sauce so I added a splash of habanero sauce.

Makes 6 servings.