Subj : BH&G 2679
To   : All
From : Dave Drum
Date : Tue May 11 2021 12:11:40

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoky Pork Tenderloin With Pineapple-Mango Salsa
 Categories: Pork, Fruits, Herbs, Chilies, Vegetables
      Yield: 4 Servings
 
MMMMM---------------------------SALSA--------------------------------
      2 c  Cubed pineapple
      2 c  Cubed mango
    1/2 c  Chopped red onion
      2    Scallions; thin sliced
    1/4 c  Cilantro leaves; chopped
      1    Jalapeno; seeded, chopped
      2 tb Oil
    1/4 ts Salt

MMMMM----------------------------PORK---------------------------------
  1 1/4 lb Pork tenderloin
      1 tb Oil
      1 ts Smoked paprika
    1/2 ts Salt
    1/8 ts Black pepper
 
  SALSA: In a large bowl, combine pineapple, mango, red
  onion, scallions, cilantro, jalapeno, canola oil and salt.
  Cover and refrigerate until serving.
  
  PORK: Heat oven to 450ºF/232ºC.
  
  Rub tenderloin with canola oil and season all sides with
  smoked paprika, salt and black pepper. Place in a roasting
  pan on a rack and roast at 450ºF/232ºC for 20 minutes.
  (Alternately, grill on an oiled grate over medium-high
  heat, turning several times, 14 to 18 minutes.) Tent with
  foil and allow to rest 10 minutes before slicing thinly.
  
  ON THE SIDE: Citrus-Chilli Sweet Potatoes
  
  Bake 2 lbs sweet potatoes (about 3 large) at 450ºF/232ºC
  for 45 minutes until fork-tender. Spoon flesh into a large
  bowl; add 1/4 cup orange juice, 1 tbsp brown sugar, 1/4
  tsp each cinnamon and chilli spice mix and 1/8 tsp salt.
  Mash to desired consistency.
  
  Serve pork with salsa and, if desired, Citrus-Chilli Sweet
  Potatoes.
  
  Family Circle | March 2015
  
  MM Format by Dave Drum - 17 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... URA Redneck if you think a turtleneck is key ingredient for soup.

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