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Posts Tagged ‘pork tenderloin’

by Caitlin Saniga

Grilled tenderloin

The mustard-curry sauce formed a nice crispy crust on the grill, but the center of the meat stayed moist and tender. Next time, I might serve this dish with saffron rice and mint or mango chutney. And grilled peaches for dessert is a must.


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by Caitlin Saniga

If you have leftovers, cut the pork into bite-size pieces. Make a burrito with the pork, bean salad, some shredded cheese and sliced tomatoes.

  • 1 teaspoon ground chipotle chili pepper or chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 4 tablespoons olive oil
  • kosher salt
  • 1 1/2 pounds boneless pork loin
  • 2 15.5-ounce cans black beans, drained and rinsed
  • 2 avocados, cut into bite-size pieces
  • 1/2 cup fresh cilantro leaves
  • 2 scallions, thinly sliced
  • 1  jalapeno, chopped
  • 2 tablespoons fresh lime juice, plus wedges for serving

Heat oven to 375 degrees. In a small bowl, combine the chipotle pepper, paprika, cumin, coriander, 1 tablespoon of the oil, and 1 teaspoon salt.

Place the pork on a rimmed baking sheet and coat with the spice mixture. Roast until the internal temperature of the pork registers 145 degrees, 40 to 50 minutes. Let rest for at least 5 minutes before slicing.

Meanwhile, in a medium bowl, toss together the beans, avocado, cilantro, scallions, chili pepper, lime juice, the remaining 3 tablespoons of oil, and 1/2 teaspoon salt. Let stand while the pork roasts.

Serve the pork with the bean salad and lime wedges.

Makes 4 servings.

Recipe: Real Simple

Photo: Caitlin Saniga

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