Preheat the oven to 375 degrees.

Cut a slit (don’t cut all the way through) down the length of the tenderloin.

In a small bowl, combine the garlic, sage, salt, black pepper and four tablespoons oil, and stir. Spread the oil mixture all over the tenderloin, and especially into the slit you created.

Tie the tenderloin with kitchen twine, wrapping it around the entire length, so it holds together. (The tenderloin can be prepped up to 24 hours in advance.)

Heat the other two tablespoons of oil in a Dutch oven with a lid over medium-high heat. Once it’s hot, add in the tenderloin, letting it brown for a few minutes on all sides.

Add three cups of water to the Dutch oven, cover it, and roast the tenderloin for 30 minutes or until the meat is cooked through to an internal temperature of 150 degrees.

Remove the tenderloin from the Dutch oven and let it rest on a cutting board for around 15 minutes, tenting it loosely with aluminum foil. Transfer the juices to a measuring cup, and set them aside.

Once it’s done resting, dice the pork into bite-sized pieces.

Put the tomatillos and peppers into a saucepan, cover them with water, and bring them to a low boil over medium-high heat. Let them simmer for about 10 minutes until everything is fork tender.

While the vegetables cook, add the pepitas to a dry saucepan and heat over medium-low. Stir them regularly to keep them from burning, and remove them once they are lightly browned and start popping in the pan.

Drain the tomatillos and peppers and add them to a blender, along with the garlic and salt. Puree until it’s smooth. Add in the pepitas, onion, lettuce, cilantro and parsley and puree again until smooth.

Heat the canola oil over medium in a Dutch oven with a lid (I used the same one as for the pork). Add in the pureed sauce and one and one-half cups of the reserved broth from the pork (save the rest in the fridge for reheating leftovers). Stir until the mixture is at a low simmer, and then cover the pot with the lid askew and let it cook for 15 to 20 minutes, stirring every five. (Warning: this sauce will spit and pop all over the place and gets pretty messy.) If it starts sticking to the bottom of the pot too much, turn the heat down a bit. The sauce is done when it thickly coats the back of a spoon. Add more salt and pepper, to taste.

Carefully dredge both sides of a tortilla in the sauce, and place it on your serving platter or plate. Put a scoop of the pork onto the tortilla, fold it over and add more sauce, as desired, to the top.

Alternatively, we added the pork to the finished sauce, skipped the dredging, and ate it like tacos.