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Island Pork Tenderloin Dinner - esgunn - 02-11-2008
For those of you who enjoyed the flavors of the Brazilian Dinner, you might also like this menu - it is one of our favorties. I am not sure if it has been as a monthly dinner menu or not...
All the flavors of this combine so well together to really make the meal. I think the original menu had fried plantins too - I have not made those.
Source:
"Cuisine at home, June 2004, Issue 45, p. 10)"
Island Pork Tenderloin
Caribbean Black Beans
Mango Mojo Salsa
Lime Pickles Onions
Carribean Black Beans
* Exported from MasterCook *
Island Pork Tenderloin
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
NOTES : Makes: 2 Tenderloins Total Time: 1 Hour Rating:
Intermediate
* Exported from MasterCook *
Lime Pickled Onions
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stir Together -- Pour into Bag:
3 T. fresh lime juice
1 T. sugar
1 t. kosher salt
1 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.
NOTES : Makes: 1 Cup Total Time: 5 Minutes + Marinating Rating:
Easy
* Exported from MasterCook *
Mango Mojo Salsa
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Combine -- Chill 1 hour:
2 cups ripe mango -- diced
1 T. chopped fresh cilantro
Reserved Mojo -- see above
Combine ingredients for the Mango Mojo Salsa. Chill up to 1 hour.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Caribbean Black Beans
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 black beans -- (30 oz.) rinsed and drained
1/2 cup chicken broth
1 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.
NOTES : Makes: 3 Cups Total Time: 30 Minutes Rating: Easy
Re: Island Pork Tenderloin Dinner - Gourmet_Mom - 02-11-2008
Thanks for posting this Erin! I have a peppered pork chop recipe that I have used WAY too often but we really love. This is similar, but with more flavors. I have a mango salsa I put together and never thought of using it with this....HMMM? And DH LOVES onions any way you fix 'em...so this is a winner all the way around! I sooo wanted to try the black beans for the reveiw dinner, too! Copied and saved to the to do soon list! (Probably before the review dinner...LOL!) Thanks!
Re: Island Pork Tenderloin Dinner - Trixxee - 02-11-2008
That sounds wonderful! I also have an Island Pork Tenderloin recipe but the end result is a salad. It looks like a million ingredients but it's not too labor intensive. The only change I made was leaving out the raisins.
Island Pork Tenderloin Salad
Gourmet | May 2003
Active time: 1 1/4 hr Start to finish: 1 1/4 hr
Makes 6 to 8 main-course servings.
For pork
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lb total)
2 tablespoons olive oil
For glaze
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco
For vinaigrette
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder, toasted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
For salad
3 navel oranges
5 oz baby spinach, trimmed (6 cups leaves)
4 cups thinly sliced Napa cabbage (from 1 medium head)
1 red bell pepper, cut lengthwise into thin strips
1/2 cup golden raisins
2 firm-ripe California avocados
Special equipment: an instant-read thermometer
Prepare pork:
Preheat oven to 350°F.
Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.
Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)
Make vinaigrette while pork roasts:
Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
Prepare salad ingredients while pork stands:
Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.
Assemble salad:
Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.
Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.
Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)
Make vinaigrette while pork roasts:
Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
Prepare salad ingredients while pork stands:
Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.
Assemble salad:
Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.
Re: Island Pork Tenderloin Dinner - Gourmet_Mom - 02-11-2008
Wow Trixxee! That looks great! This one's copied and saved as well.
I am always stuck in the summer for a chilled dinner. I can't wait to try this when the weather gets warm! I don't have that many protein salad recipes and this looks like something my family would like! Thanks! As a matter of fact, I think a great thread around May would be salads with proteins!
Funny, I don't do raisins either...LOL!
Re: Island Pork Tenderloin Dinner - cjs - 02-12-2008
Just makes the mouth water!! They both sound wonderful - just looked for #45 to see if I'd made this and IT'S MISSING. darn.
Re: Island Pork Tenderloin Dinner - firechef - 02-12-2008
Very nice recipes...was supposed to do a themed dinner at what was work at the end of the month that these would have been great for. Instead I will try them and eat well by the looks of these!
Re: Island Pork Tenderloin Dinner - mcd1982 - 02-14-2008
I've made the pork and the mango salsa, and they are both indeed delicious!
Re: Island Pork Tenderloin Dinner - Gourmet_Mom - 02-14-2008
Thanks for the support mcd1982! I am looking forward to this one! Oops, both of these!