[heather6773]

ok so the tropical pork tenderloin was AWESOME but the salad was not that great. I will post the recipe and you can see or yourself....




QUICK SUPPER:
TROPICAL PORK TENDERLOIN
A bit of sweet, a bit of heat
Hands-on time: 10 minutes
Time to table: 40 minutes
Serves 4

* 1 teaspoon kosher salt
* ½ teaspoon cinnamon
* ½ teaspoon cumin
* ½ teaspoon chili powder
* ¼ teaspoon black pepper

* ½ tablespoon olive oil
* 1 pound pork tenderloin

* GLAZE ¼ cup brown sugar
* 1 tablespoon minced garlic
* ½ tablespoon Tabasco sauce

(Wash your hands!) Preheat oven to 350F. Heat a large, oven-proof skillet on medium high, then heat olive oil. (If skillet has a wooden handle, wrap it in two layers of foil.) While skillet heats, mix spices in a small bowl. With your hands, coat meat all over with spices. (Wash your hands!) Sear meat, turning occasionally, for 4 – 5 minutes.

Combine glaze ingredients and pat atop meat. Place skillet in oven for 20 minutes or until a meat thermometer reaches 140F. Remove skillet from oven, cover with foil for about 10 minutes, the internal temperature will rise to about 155F. Slice thin on the diagonal and serve immediately.




QUICK SUPPER:
TROPICAL SUPPER SALAD
Bright with citrus and tropical fruit
Time to table: 20 minutes
Serves 4

* LIME VINAIGRETTE 2 tablespoons olive oil
* Zest from 1 lime
* Juice from 3 limes (about 3 tablespoons)
* 1 tablespoon Dijon mustard
* 1 tablespoon sugar
* 1 teaspoon curry powder
* ½ teaspoon kosher salt
* ¼ teaspoon black pepper

* SALAD 1 red bell pepper, cut in thick matchsticks
* ½ cup currants
* 4 cups thin-sliced Napa cabbage
* 4 cups baby spinach
* 2 ‘wet fruits’ such as mango, orange or banana, in slices or bite-size pieces
* 1 avocado, in slices or bite-size pieces, optional but delicious