Island Pork Tenderloin recipe please

[esgunn]

Please, Please, Please,

Can someone post the recipes for the Island Pork Tenderloin, black beans, mango salsa and Pickled onions.

It was from issue 45.

Thanks. Just trying to get some of my C@H favorties in MC.

[cjs]

here you go erin - hmmmm, have not made this...

Island Pork Tenderloin
(Cuisine at home, April 2004, Issue 44, p. 8)

Makes: 2 Tenderloins Total Time: 1 Hour Rating: Intermediate

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

Serve with:
Mango Mojo Salsa

For the Mango Mojo Salsa —
Combine; Chill 1 hour:
2 cups ripe mango, diced
1 T. chopped fresh cilantro
Reserved Mojo, see above

Related Recipes:
Island Pork Rub
Caribbean Black Beans
Mango Mojo Salsa

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.

Combine ingredients for the Mango Mojo Salsa. Chill up to 1 hour.

Nutrition Information (Per 5-6 oz.):
293 calories 36% calories from fat 12g total fat 12g carb. 861mg sodium 1g fiber

------
Caribbean Black Beans
(Cuisine at home, June 2004, Issue 45, p. 10)

Makes: 3 Cups Total Time: 30 Minutes Rating: Easy

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 (30 oz.) black beans, rinsed and drained
1/2 cup chicken broth

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.

Nutrition Information (Per 1/2 cup):
246 calories 10% calories from fat 3g total fat 43g carb. 533mg sodium 8g fiber
-----
Lime Pickled Onions
(Cuisine at home, June 2004, Issue 45, p. 11)

Makes: 1 Cup Total Time: 5 Minutes + Marinating Rating: Easy

Stir Together; Pour into Bag:
3 T. fresh lime juice
1 T. sugar
1 t. kosher salt
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.

Nutrition Information (Per 1/4 cup):
27 calories 1% calories from fat 0g total fat 7g carb. 582mg sodium 0g fiber

[esgunn]

Thanks Jean! It really is very good and a good menu that works together will all the flavors. The pork, the beans, the salsa and the onions.

We also just love the black bean recipe. Great flavors. My boys really like them. I just use bell pepper so they are not spicy for them. I have even thought of making them and mashing them and see if it works as a dip.

Thanks to all of you who are willing to post these recipes for us. I wish we all had access to members plus.

[cjs]

How funny, this thread was referenced in your posted recipes, Erin!!

[Mother_Marge]

Thanks for posting the recipe. . . . LOVED IT! . . .
One of my rules in cooking . . .
When trying something new or changing a recipe . . .
Do not let people see what you are doing . . .
Watch for the reaction on their faces . . .that will tell you all you need to know . . . many times someone dear to me overeacted to the additive and not the final product . . . Now I make the changes then watch how they like/dislike the change mirk . . . then move on from that point . . .
I still think obtaining all the previous yearly volumes is a great additive to any library/kitchen . . .

[cjs]

Welcome to the forum, M.M.!! Great that you just jumped right in - it's always so interesting when an 'anonymous' is looking at an old thread, we usually jump on it and bring it to the top.

You and Erin both liked it - it's on my list now!