I purchased two pork tenderloins (not center cut, but not the really big ones either). (One shown.) I rinsed the tenderloins and rubbed them with a generous quantity of ground cumin. I sliced 1 1/2 white onions and one green bell pepper.
I heated about 2 tablespoons oil in a large skillet on medium-high heat and seared the meat on all sides to seal in the meat's juices. Then I placed the seared meat in a large casserole pan. In retrospect, I should've place them on a roasting rack in a roasting pan.
Then I smothered the tenderloins in the sliced onions and bell pepper.
I placed a meat thermometer into the thickest part of one tenderloin. Into the oven it all went to slow roast, uncovered, at 450 degrees for 15 mins. Then I dropped the temperature to 250 and continued to cook until the meat thermometer registered done for pork (actually I over-cooked it just a bit to make sure it was done). Slow roasting such a dense piece of meat took a long time...maybe four hours?...maybe longer. Then I removed the meat from the pan; let it sit to cool slightly; and shredded the meat.
The next day, I placed the shredded meat in a large skillet.
To the meat I added: about 1 1/4 c. chicken broth, one can diced green chilies, and 1 jar of salsa verde. I put the skillet over a medium-high flame until the sauce began to boil, then dropped to a simmer until the liquid was reduced a bit.
Since I didn't want the burritos to be too drippy with juices, I pulled meat out of the skillet with tongs and placed in the middle of a warmed, burrito-size tortilla. I used a pre-shredded 4-cheese Meixcan blend of cheeses to top it all, because it melts really well and tastes nicely authentic. Then I wrapped it all up. The heat from the meat was sufficient to melt the cheese, and the burrito needed no further heating.
Yum! Walter was pleased!
The taste was pretty authentic and accurate to what I remember. They definitely needed to be spicier though. Next time I will search harder to find "hot" chilies and salsa verde and add a jalapeno (or two). But if you like medium- to mild-Mexican food, this recipe will be quite the pleaser!