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here you go erin - hmmmm, have not made this...
Island Pork Tenderloin
(Cuisine at home, April 2004, Issue 44, p. 8)
Makes: 2 Tenderloins Total Time: 1 Hour Rating: Intermediate
For the Island Pork Rub —
Combine:
1 T. paprika
1 T. chili powder
1 T. dried oregano
1 t. kosher salt
1/2 t. red pepper flakes
For the Pork —
Prepare and Rub:
2 pork tenderloins (1 lb. each), trimmed
1 recipe Island Pork Rub
For the Mojo and Basting Sauce —
Combine:
3/4 cup fresh orange juice
2 T. fresh lime juice
1 T. garlic, minced
1 t. kosher salt
1 habanero or serrano chile, seeded, minced
Whisk in:
2 T. honey
1 T. olive oil
Serve with:
Mango Mojo Salsa
For the Mango Mojo Salsa —
Combine; Chill 1 hour:
2 cups ripe mango, diced
1 T. chopped fresh cilantro
Reserved Mojo, see above
Related Recipes:
Island Pork Rub
Caribbean Black Beans
Mango Mojo Salsa
Preheat broiler to high with rack in the center of the oven. Trim tenderloins — peel off fat and remove the silverskin.
Combine ingredients for the Island Pork Rub.
Prepare tenderloins — rub with Island Pork Rub. Actually massage and place on prepared pan. (For easy cleanup, place cooling rack coated with nonstick spray on a baking sheet lined with foil.
Combine juices, garlic, salt, and chile for the mojo; set aside 1/4 cup for Mango Mojo Salsa.
Whisk honey and oil into remaining mojo for the basting sauce. Broil pork 3 minutes, baste with sauce, and broil 5 more minutes. Flip meat over, baste, and broil an additional 12 - 15 minutes, basting twice during that time. When pork reaches 145° in the thickest part, remove from oven, tent with foil, and let rest for 5 minutes. Slice into 2"-thick steaks.
Serve with Mango Mojo Salsa.
Combine ingredients for the Mango Mojo Salsa. Chill up to 1 hour.
Nutrition Information (Per 5-6 oz.):
293 calories 36% calories from fat 12g total fat 12g carb. 861mg sodium 1g fiber
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Caribbean Black Beans
(Cuisine at home, June 2004, Issue 45, p. 10)
Makes: 3 Cups Total Time: 30 Minutes Rating: Easy
Saute:
3 strips bacon, diced
Add:
1/2 cup onion, diced
1/2 cup poblano or green bell pepper, seeded, diced
2 T. garlic, minced
Stir in:
1 can (30 oz.) black beans, rinsed and drained
1/2 cup chicken broth
Serve with:
3 cups hot cooked white rice
Saute bacon in a large saute pan over medium heat, 5 minutes; remove from pan.
Add onion and pepper, and saute in bacon drippings for 3 minutes. Stir in the garlic and saute 1 minute.
Stir in reserved bacon, beans, and broth; bring to a boil. Reduce heat and simmer 20 minutes. Season with salt and pepper.
Serve beans with rice.
Nutrition Information (Per 1/2 cup):
246 calories 10% calories from fat 3g total fat 43g carb. 533mg sodium 8g fiber
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Lime Pickled Onions
(Cuisine at home, June 2004, Issue 45, p. 11)
Makes: 1 Cup Total Time: 5 Minutes + Marinating Rating: Easy
Stir Together; Pour into Bag:
3 T. fresh lime juice
1 T. sugar
1 t. kosher salt
Pinch black pepper
Add; Chill to Marinate:
1 cup red onion, thinly sliced, separated into rings
Stir together juice, sugar, salt, and pepper until sugar dissolves. Pour into a resealable plastic bag.
Add onion rings and seal bag. Chill at least 1 hour or overnight, turning occasionally.
Nutrition Information (Per 1/4 cup):
27 calories 1% calories from fat 0g total fat 7g carb. 582mg sodium 0g fiber
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