1 jalapeno chile, halved lengthwise and seeds discarded
1/3 cup cilantro leaves
Vegetables oil, for brushing
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Let's Make It
1. Cut lengthwise down the center of each pork tenderloin, without cutting all the way through, then open each tenderloin like a book. In a bowl, combine the finely chopped garlic, the cumin, oregano, coffee and 1 tablespoon salt. Rub the mixture on the pork. Transfer to a baking dish, cover with plastic wrap and refrigerate for at least 1 hour to 24 hours.
2. Heat a large skillet over medium-high heat. Add the tomatillos and chile and cook, stirring occasionally, until the tomatillos are softened, about 8 minutes. Let cool. Using a food processor, mix the tomatillo mixture, remaining clove garlic and the cilantro until almost smooth; season with salt.
3. Preheat the broiler. Brush the pork with the oil. Broil for 5 minutes on each side. Cover with foil and let rest for 10 minutes, then slice on an angle across the grain. Serve with the tomatillo salsa.