Creamy Lime Pork Tenderloin

by | Jun 26, 2016 | PORK | 0 comments

Creamy Lime Pork Tenderloin
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A unique combination of ingredients come together to create a delicious bright and creamy pork tenderloin dish.
    Servings
    4 people
    Servings
    4 people
    Creamy Lime Pork Tenderloin
    Print Recipe
    A unique combination of ingredients come together to create a delicious bright and creamy pork tenderloin dish.
      Servings
      4 people
      Servings
      4 people
      Ingredients
      Servings: people
      Instructions
      1. Cut pork tenderloin in half lengthwise. Lay cut side flat and cut tenderloin into thin strips. Repeat with other side. Season with salt and pepper and set aside.
      2. Mix cornstarch and cold water and set aside.
      3. Add 1 Tbsp oil to a large non stick skillet. Heat over high heat until hot. Add half of the pork tenderloin slices and quickly sauté until browned and just cooked through. Set aside and cover. Repeat with remaining pork tenderloin.
      4. In same skillet heat remaining Tbsp of oil and sauté onions until softened and slightly caramalized, about 5 minutes. Remove from pan and set aside. In same skillet add bacon and cook until rendered but not crisp. Add jalapeño and continue to cook until bacon has started to crisp and jalapeño has softened, about 5 more minutes.
      5. In the same skillet add wine and reduce slightly for about 2 minutes. Add stock and cream and continue to reduce to 1 1/4 cups, about 7 minutes. Add cornstarch mixture and cook until slightly thickened and mixture has come to a slight boil. Reduce heat and add in pork, onions, tomatoes and lime juice. Cook until heated through, about 1 minute. Season to taste with salt and pepper. Serve over rice and sprinkle with green onions and cilantro if desired.
      Recipe Notes

      Recipe Source:  Adapted from Epicurious Shredded Pork Tenderloin with Lime Sauce

      Roasted Sweet Potato Salad

      by | May 31, 2016 | SALADS, VEGAN, VEGETABLES | 0 comments

      Roasted Sweet Potato Salad
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      A wonderful slightly sweet, slightly spicy salad that is great with grilled meats.
        Servings
        4 people
        Servings
        4 people
        Roasted Sweet Potato Salad
        Print Recipe
        A wonderful slightly sweet, slightly spicy salad that is great with grilled meats.
          Servings
          4 people
          Servings
          4 people
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 400℉. Peel and cut sweet potato into 1/2 inch dice. Toss with 2 Tbsp olive oil, pepper and salt. Spread out in a single layer on a rimmed baking sheet. Roast for 10 minutes, turn sweet potatoes and roast for an additional 12- 15 minutes until tender. Remove and allow to cool to warm or room temperature.
          2. Peel and cut shallot into thin slices. Remove seeds and stem from bell pepper and jalapeño pepper, cut into thin slices. Heat a medium size skillet over medium heat and add 1 Tbsp olive oil. Add shallots and sauté for 2-3 minutes, add bell pepper and jalapeño pepper and continue cooking for 3 minutes or until just starting to soften. Mix rice wine vinegar with sugar and add to vegetables, stir to combine and cook for 1 minute. Add green onions and stir to combine. Remove from heat and add mixture to roasted sweet potatoes. Stir in cilantro and season to taste with salt and pepper. Best served slightly warm but can be served at room temperature.
          Recipe Notes

          Recipe Source:  Adapted from, Epicurious Roasted Sweet Potato Salad with Red Bell Pepper

          Pineapple Salsa

          by | May 3, 2016 | SNACKS | 0 comments

          Pineapple Salsa
          Print Recipe
            Servings Prep Time
            4 cups 30 minutes
            Servings Prep Time
            4 cups 30 minutes
            Pineapple Salsa
            Print Recipe
              Servings Prep Time
              4 cups 30 minutes
              Servings Prep Time
              4 cups 30 minutes
              Ingredients
              Servings: cups
              Instructions
              1. Peel and core pineapple. Chop pineapple along with the tomatoes, red onion, and cucumber into 1/4 inch dice. Set aside together in a large bowl.
              2. Cut jalapeño peppers in half lengthwise and scrape out seeds, finely chop into 1/8 inch dice. Add to bowl. Coarsely chop cilantro and add to bowl.
              3. Cut limes in half and squeeze juice over mixture. Sprinkle with salt and stir to combine. Serve immediately with lime tortilla chips.
              Recipe Notes

              Resting the salsa for an hour will allow the lime juice to cut the bite in the jalapeño and red onion. It is strongly recommended to cut all ingredients by hand to retain the fresh appearance and prevent over processing the ingredients.

              Recipe Source: Inspired by The Pampered Chef Pineapple Salsa