INGREDIENTS
2 lb
tomatillos, husked and rinsed
1
medium yellow onion, peeled and quartered
4 cloves
garlic, peeled and smashed
2
roasted hatch chiles, or one fresh jalapeño, stemmed
1/3 cup
loosely packed cilantro leaves
1 tsp
kosher salt
2 lb
pork sirloin roast
2 tbsp
olive oil
1 tbsp
butter
kosher salt and freshly ground black pepper