Menu
This Pork Tenderloin with Pineapple Avocado Salsa has long been one of my favorite summertime recipes for dinner parties. The very best dinner party was in celebration of Alma’s 7th birthday, one of M’s dearest friends. Imagine! This menu incorporates 16+ glorious plant foods, loaded with flavors, colors and nutrition. And our seven year-olds loved it. It’s a hit with dinner guests of all ages.
Appetizers
Edamame Guacamole
with snap peas, carrot sticks and tortilla chips
Dinner
Roasted Pork Tenderloin with Pineapple Avocado Salsa
Cilantro Rice
Spinach, Pea and Green Onion Salad
Dessert
Day Before
- Make cake
- Cake can be frosted and put together with berries the day before. Or the day of, however time best permits
- Make Pineapple Avocado Salsa
- Prep the carrot sticks and any other veggies of choice for guacamole
Day Of
- Make the guacamole
- Preheat oven to 400 for Pork Tenderloin
- Make Cilantro Rice
- When the rice starts cooking, prep pork tenderloin and put in oven
- Make Salad
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Produce
Avocado 2
2 yellow onions (medium)
Garlic
Plum tomatoes 3
Jalapeno (optional)
Cilantro
Green onion
Carrots
Snap peas
Pineapple
Lime
Spinach
Berries (blue berries, raspberries, and/or strawberries
Spinach
Refrigerated
2 lb pork tenderloin
Butter
Whipping cream (small)
Plain Greek yogurt
Frozen shelled edamame
Frozen peas
Eggs 6
Pantry
Tortilla chips
Chicken or vegetable broth
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