Pork loin with roasted tomatillo sauce, poblano and potatoes

Heat a pot over medium high, film the bottom with oil, salt the pork loin and lay it in salted side down; flip when browned and brown on all sides.

Roast the husked tomatillos, unpeeled garlic, serranos and onion slices under a preheated broiler on the highest rack, about four minutes per side, until a little charred.

Roast the poblano directly on a gas burner until blackened and blistered, cover in a bowl with a kitchen towel to steam as it cools, rub off the skin, remove the seed pod, rinse briefly and chop.

Put the quartered new potatoes in a bowl with a tiny bit of water, cover with vented plastic wrap and microwave at 100% power for four minutes.

Blend the roasted tomatillos, onion, chilies and peeled garlic to a smooth puree.

Test the fat in the pot with a drop of puree; when it sizzles add it all and stir four or five minutes until noticeably thickened and darker.

Add the roasted poblano, the epazote (cilantro, if used, toward the end), the chicken broth and the salt.

Nestle the pork loin in the sauce and set the potatoes, without their water, around it.

Cover and bake at 325 degrees about 30 minutes, until the thickest part of the pork reads 145 degrees on an instant read thermometer.

Rest the pork covered with foil about 10 minutes to reabsorb the juices.

Spoon potatoes and sauce onto a deep platter, slice the pork over, and garnish with epazote leaves and a little flat leaf parsley.