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 you have any easy recipes that you love? Send them my

Pork Loin with Mango Salsa
- 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

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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