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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, April 29, 2010

Chili-Rubbed Roast Pork Tenderloins with Crunchy, Chunky Black Bean and Jicama Salad (from RACHAEL RAY 30-MINUTE GET REAL MEALS)


2 pork tenderloins (2 to 2 1/4 pounds), trimmed of silver skin and connective tissue
2 tablespoons chili powder
1 tablespoon ground cumin
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
Juice of 2 limes
1 tablespoon Dijon mustard
1 jicama (1 pound)
1 ripe Hass avocado
1 small red onion, thinly sliced
1 English (seedless) cucumber (the one wrapped in plastic), cut into 1/4-inch-thick disks
1 can (15 ounces) black beans, drained and thoroughly rinsed
A handful of fresh cilantro, chopped
A handful of fresh flat-leaf parsley, chopped

Preheat the oven to 450°F.

Place the tenderloins on a nonstick baking sheet with a rim. Combine the chili powder and cumin in a small bowl. Rub the seasoning mixture into the tenderloins, coating them completely. Season with some salt and pepper and then drizzle the tenderloins with EVOO, just enough to coat. Roast for 25 minutes. Allow the
meat to rest. While the pork is roasting, prepare the black bean and jicama salad.

In a small bowl combine the lime juice, mustard, salt, and pepper. Whisk in about 4 tablespoons EVOO. With a paring knife, peel the light brown skin from the jicama. Slice it into l/4-inch-thick disks, stack the disks up, then cut into l/4-inch-wide strips and reserve. Cut all around the circumference of the ripe avocado,
lengthwise and down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh out in one piece from both halves. Chop the avocado into bite-size pieces. In a salad bowl combine the jicama, avocado chunks, red onion, cucumber, black beans, cilantro, and parsley. Pour the dressing over the salad and toss to combine.

Slice the pork on an angle into l/z-inch-thick slices. Serve the sliced pork with the salad piled on top.

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