Pork Tenderloin Tomatillo Verde Rice Bowls

Score: 8/10

A fresh, balanced, and flavorful recipe that efficiently utilizes its cooking time. The dish provides great textures and bright flavors, but requires a minor adjustment to the pork cooking temperatures to prevent overcooking the tenderloin.

Strengths

Excellent workflow, utilizing the rice's simmering time to prep vegetables and pickle the slaw.
Smart, rustic application of a tomatillo sauce that doesn't require pulling out a blender.
Great textural contrast between the soft rice, tender pork, and crunchy radish-cabbage slaw.

Issues

high / cookability: The instructions have the cook sear the pork tenderloin to a finished temperature of 145°F, but then simmer it in the hot tomatillo sauce for an additional 2-3 minutes. This will overcook the lean tenderloin and make it dry.
medium / flavor: Tomatillos are naturally very tart. Adding the remaining half of the lime juice to the finished sauce might make it overly acidic. The acidity should be adjusted to taste.
low / cost: The out-of-pocket purchase price for all listed items (including the $13.99 bag of rice) is significantly higher than the $17-20 cost estimate, though the prorated per-serving cost fits.

Suggested fixes

Instruct the cook to sear the pork until browned but slightly underdone (around 130-135°F), allowing it to reach a safe 145°F during the final simmer.
Change the final step to say 'stir in remaining cilantro and add lime juice to taste', allowing the cook to balance the sauce's tartness.
Clarify in the cost estimate that the $17-20 refers to the prorated amount of ingredients used, not the total checkout price.