I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Friday, August 19, 2011

Honey Mustard Glazed Pork w/Tropical Fruit Salsa

1 Tb lime juice
1 Tb evoo
1 Tb honey
1 tsp cumin
1 tsp dijon mustard
1 tsp hot red pepper sauce
salt/pepper

2 10oz pork tenderloins (fillets)

Salsa:
1 C pineapple, diced
1 C mango, diced
1 avocado, diced
1 med tomato, seeded, diced
2 scallions, sliced thin
2 Tb cilantro, chopped
2 Tb lime juice
salt/pepper

In a ziploc bag combine first group of ingredients.  Add pork, seal bag, and refrigerate for an hour, turning twice.

Mix the remaining ingredients, cover, and refrigerate.

Preheat large skillet over medium.  Cook pork 16-20 minutes turning ever 5 minutes until browned and glazed and internal temp hits 150.

Let rest 5 minutes then cut in thin, diagonal slices.  Serve with salsa.

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