Roasted Pork Tenderloin with Pineapple Avocado Salsa

The contrast of sweet and spicy, the textures and colors make this one of my favorite summertime dinner party recipes.

I serve it with CMF Quinoa with toasted pecans and green onion or with Cilantro Rice and a simple spinach salad with peas.

For dessert: Mango Mousse and following the pineapple for a tropical theme I add 1 – 2 tablespoons of coconut to the mousse. Toasting 2 tablespoons of coconut in a skillet and sprinkling on top of the mousse gives it a touch of fancy.

 

Roasted Pork Tenderloin with Pineapple Avocado Salsa
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Servings
4 servings
Servings
4 servings
Roasted Pork Tenderloin with Pineapple Avocado Salsa
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Roasted Pork Tenderloin
Pineapple Avocado Salsa
Adjust servings: servings
Units:
Instructions
Roasted Pork Tenderloin
  1. Preheat oven to 400°F. Brush roasting pan with 1 tablespoon olive oil.
  2. Mix minced garlic with remaining 1 tablespoon olive oil, brush all over the pork tenderloin. Sprinkle salt over pork tenderloin.
  3. Place in oven and roast 20 – 25 minutes until an instant-read thermometer inserted into the center registers 155°F.
  4. Remove from oven. Rest 5 – 8 minutes before slicing. Spoon Pineapple Avocado Salsa over the tenderloin to serve. Or serve the Pineapple Avocado salsa alongside.
Pineapple Avocado Salsa
  1. While the pork tenderloin is roasting, chop all ingredients, placing into a mixing bowl.
  2. Toss together, season with salt to taste.
  3. Place sliced pork tenderloin on a serving platter. Spoon Pineapple Avocado Salsa over the tenderloin and serve.
Recipe Notes

Love the contrast of spicy jalapeño (sometimes I use Serrano peppers for more spice) with sweet pineapple. But when cooking for family dinner or dinner guests that don’t eat spicy foods, I serve the chopped jalapeño (Serrano) on the side.

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White Bean Dip

We usually have hummus or bean dip in our house. It’s a quick snack with rice cakes, pretzels, carrot/celery sticks. Dips make a great sandwich or wrap spread, simply add shredded carrots, spinach (or other green like arugula, baby kale etc) and a sprinkle of pumpkin or sunflower seeds

It’s also an easy appetizer, served with pita or corn chips or to dress it up, spread on toast squares or triangles with a sprig of herb of choice (pending the variation)

Beans are a pantry staple. A can of white beans can be a dip in 10 minutes.

 

Variation 1: White Bean Black Olive Dip

  • Add 1/4 cup black olives, chopped

Variation 2: Southwest White Bean Dip

  • Add 1 teaspoon turmeric
  • ½ teaspoon cumin
  • 1/4 cup fresh cilantro, chopped
  • Add half a jalapeño, chopped

Variation 3: Herbed

  • 2 tablespoons fresh rosemary (or basil)
White Bean Dip
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Servings
2 cups
Servings
2 cups
White Bean Dip
Print Recipe
Servings
2 cups
Servings
2 cups
Ingredients
Adjust servings: cups
Units:
Instructions
  1. Place extra-virgin olive oil, lemon juice and 2 tablespoons water in food processor or blender.
  2. Add remaining ingredients.
  3. Pulse until blended. If it is too thick or dry, add water, 1 tablespoon at a time, until it has desired consistency. (For sandwich spread, consistency of peanut butter, for a dip, more fluid)
  4. Season with salt and pepper to taste
Recipe Notes

A Color My Food original recipe

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Broiled Chicken and Artichoke Hearts

Quick, easy and delicious.

Variations:

  • Add 4 – 6 hot peppers such as jalapeño or serrano, leave them whole to broil with the chicken
  • After removing from oven add, 1/4 cup pitted black olives
  • Instead of artichokes hearts, use 2 cups coarsely sliced leeks (white and pale green parts only)
  • Instead of artichoke hearts, use 2 poblano peppers, pitted and coarsely sliced and 1 medium white onion, thinly sliced
  • Instead of parsley, use cilantro or mint. Or another fresh herb (reduce from 1/4 cup to 2 tablespoons) such as rosemary, thyme, oregano etc. Experiment with what you have on hand. Or even omit the herbs
Broiled Chicken and Artichoke Hearts
Print Recipe
Prep time:10 minutes Total time: 25 minutes Serves 6 - 8
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Broiled Chicken and Artichoke Hearts
Print Recipe
Prep time:10 minutes Total time: 25 minutes Serves 6 - 8
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Ingredients
Adjust servings:
Units:
Instructions
  1. Preheat broiler
  2. Mix olive oil with minced garlic.
  3. Toss chicken with garlic/olive oil, salt, and pepper in baking dish. Broil on rack of a broiler pan in middle rack of oven for 5- 6 minutes, turn over and cook another 5 - 6 minutes until lightly browned and cooked through.
  4. Remove from oven, toss with parsley and serve.
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Roast Pork Tenderloin with Rosemary and Garlic

The simplicity of this dish makes it one of my favorite ways to prepare pork tenderloin. Rosemary has a lovely fragrance and flavor, but did you know it also has strong health benefits?

[su_expanding_quote_web source_site=”Organic Facts” source_url=”https://www.organicfacts.net/health-benefits/herbs-and-spices/rosemary.html” full_quote=”Some of the most interesting and unique health benefits of rosemary include its ability to boost memory, improve mood, reduce inflammation, relieve pain, protect the immune system, stimulate circulation, detoxify the body, protect the body from bacterial infections, prevent premature aging, and heal skin conditions.ertain types of cancer, offer protection against asthma and heart disease and delay aging and body degeneration.” short_quote=”Some of the unique health benefits of rosemary include its ability to boost memory, improve mood, reduce inflammation, “]

This pairs nicely with the Mashed Sweet Potatoes with Red Bell Pepper and Kale and Brussels Sprouts . Salad

Or serve it with Mushroom Barley Risotto and Spinach Orange Salad

Tenderloin leftovers can be stored to use later in the week, sliced thinly for sandwiches or in a Tuscan Rice Salad.

Roast Pork Tenderloin with Rosemary and Garlic
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 10 minutes
Cook Time
40 minutes
Roast Pork Tenderloin with Rosemary and Garlic
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 10 minutes
Cook Time
40 minutes
Ingredients
Adjust servings:
Units:
Instructions
  1. Preheat oven to 375°.
  2. Finely chop garlic and rosemary. Mix in a small bowl with salt and Dijon mustard
  3. Spread all over pork tenderloin, sprinkle black pepper all over
  4. Roast in oven 40 minutes or until thermometer inserted into thickest part of loin registers 140°.
  5. Remove from oven, cover and let rest 10 minutes.
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