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.


Edamame Guacamole

with snap peas, carrot sticks and tortilla chips


Roasted Pork Tenderloin with Pineapple Avocado Salsa

Cilantro Rice

Spinach, Pea and Green Onion Salad


Classic Yellow Cake with Yogurt Cream and Berries

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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