August 1, 2010

Menu Planner

Sunday - Joan Munson’s Sweet White Corn Soup With Poblano Puree, Bar Grilled Cheese

Monday - Spinach & Brie Chicken with Tomato Orzo

Tuesday - Kate's Italian Sausage Pasta

Wednesday - Crustless Tomato Ricotta Pie, Salad & Bread

Thursday - Pork Loin with Mango Salsa, Black Beans & Rice Mix and Corn (recipe below)

This recipe came recommended from my friend Lindley. Which got me thinking...do you have any easy recipes that you love? Send them my way....astoakley@gmail.com.

Pork Loin with Mango Salsa
Ingredients:
- 1 pork loin
- 2 teaspoons chili powder
- 1/2 teaspoon natural cocoa powder
- 1 teaspoon extra virgin olive oil
- 1/2 medium mango (sliced and cut into chunks)
- 2 tablespoons fresh cilantro
- 1 tablespoon fresh lemon juice
- 1/2 small shallot (minced)
- 1 pound white or brown crimini mushrooms

Directions:
Preheat oven to 425 F. Rinse your pork loin and trim any fat to make the surface of the loin smooth for rubbing. In a small bowl, combine the chili powder and the cocoa. Then use your hands to rub the mixture evenly over the pork.

Heat olive oil in a cast iron skillet over medium high heat. Brown the tenderloin in the skillet on all sides, about 5 minutes.

Being careful not to lose the juices, transfer the pork loin to a Pyrex pan and slide into the oven. Cook for 12–15 more minutes. Check the loin after that time period by cutting into it. If still pink, cook a few minutes longer.

In a small bowl, lightly mix mango, cilantro, shallot and lemon juice. Serve with slices of pork.

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