pork enchiladas with tomatillo sauce... 1 hour and 30 minutes

the goods:

1 pork tenderloin
1 teaspoon ground cumin
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
1 pound tomatillos (husks removed), washed and coarsely chopped
1 bag frozen corn kernals, thawed
12 flour tortillas (6-inch)
3 cups coarsely grated pepper jack cheese (or white cheddar)



Preheat oven to 450 degrees. Place pork on a rimmed baking sheet; rub with cumin and season with salt and pepper. Roast for 20 to 25 minutes. Let cool for 10 minutes; cut into 4 chunks. Using 2 forks, shred pork; transfer to a medium bowl and set aside.



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 simmer; cook, stirring occasionally, until tomatillos are soft, about 7 minutes.



Transfer to a blender, 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.



Working with one tortilla at a time, dip in sauce, place on a work surface, and fill with 1/4 cup pork mixture and sprinkle with some 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.



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! This goes great with tortilla chips, salsa and a dab of sour cream.