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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, February 4, 2010

Mango-Habanero Pork over Cuban Guacamole (from Robin Miller's 'Robin Rescues Dinner')


PREP TIME: 10 to 15 minutes· COOK TIME: 25 minutes

Sweet heat. We absolutely LOVE this dish!  Mark said it was the best pork tenderloin he'd ever had. Mango chutney takes just enough fire from the habanero to create a perfect balance of sweet and hot for the pork, which gets nestled into a blend of creamy avocado and tart pineapple. If you are worried about the spiciness of the habanero, you can use only half the habanero chile.  A quick side dish to go with this is Chipotle Rice with Black Beans (see Side Dish section).

Cooking spray
1 pork tenderloin (about 1 1/4 pounds)
Salt and freshly ground black pepper
1/2 cup prepared mango chutney
1 habanero chile pepper, seeded and minced (wear gloves and don't touch your eyes!)
1 ripe avocado, peeled, pitted, and cut into 1-inch pieces
1/2 cup diced fresh pineapple (or canned in juice, drained)
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon ground cumin

1. Preheat the oven to 400°F. Coat a shallow roasting pan with cooking spray.
2. Season the pork all over with salt and pepper and put it in the prepared pan. In a small bowl, combine the chutney and habanero. Mix well and then spoon the mixture all over the pork.
3. Roast for 25 minutes, or until a meat thermometer inserted into the center of the pork reads 160°F. Let stand for 5 minutes before slicing into 1/2-inch-thick slices.
4. Meanwhile, to make the guacamole, in a medium bowl, combine the avocado, pineapple, cilantro, lime juice, and cumin. Mix well and season with salt and pepper.
5. Transfer the guacamole to a serving platter. Nestle the pork slices into the guacamole and serve.

Serves 4

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