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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Salmon with Orange Lentil Salad

This is a lovely combination of color and flavor – the salmon, lentils, orange and mint.

Serve it with CMF Quinoa or brown rice and a spinach, broccoli salad.

Get an extra-serving  of salmon (about 4 ounces), and double the lentils portion of the recipe and the quinoa or rice. Toss together the next day and serve over greens for a quick lunch or dinner.

 

Salmon with Orange Lentil Salad
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Servings
4
Servings
4
Salmon with Orange Lentil Salad
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Servings
4
Servings
4
Ingredients
Adjust servings:
Units:
Instructions
  1. Heat oven to 400°F.
  2. In a bowl, whisk orange juice and zest, 1 tablespoon extra-virgin olive oil, vinegar, 1/2 teaspoon salt, mustard and 1/4 teaspoon pepper.
  3. Gently stir in lentils, chopped mint and onion.
  4. Arrange fillets on a foil-lined baking sheet. Brush with remaining 1 extra-virgin olive oil; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  5. Roast until fish is opaque and just cooked through, 10 minutes.
  6. Spoon lentil salad onto plates; top with fish.
  7. Garnish with orange slices and mint sprigs.
Recipe Notes

Modified from http://www.epicurious.com/recipes/food/views/roasted-arctic-char-with-orange-lentil-salad-51101040

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Peach and Blackberry Crisp

Stone fruit and berries sprinkled with a blend of oats and nuts just barely crumbled together with a touch of butter (or coconut oil), and baked just enough to make each bite burst with flavor….hmmhmm summer has arrived!

Mix some plain Greek yogurt sweetened with honey to taste and add a dollop on top of the cooled crisp.

Or for a special treat, place a scoop of simple vanilla ice cream over a hot serving and savor the contrast of the frozen ice cream melting into the fruit.

Variations:

  • Instead of peach, use nectarines or plums
  • Instead of blackberries, any other berries or a mix of berries – or no berries, just increase the peach by a cup or two

 

Peach and Blackberry Crisp
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Peach and Blackberry Crisp
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Ingredients
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Instructions
  1. Heat oven to 375°F and butter (can use coconut oil) a 9 x 9 baking dish.
  2. Combine berries, peaches, juice and zest in a bowl and mix well. Place in baking dish.
  3. In a separate bowl, combine remaining ingredients with hands until moist and crumbly. Scatter crumb mixture evenly over fruit in baking dish.
  4. Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.
Recipe Notes

Modified:

Epicurious: Blackberry and Peach Crisp

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Whipped Orange Cream

As with many of my recipes, I take liberties with this one. I found out inadvertently when in the middle of making it one day, that it works well without the white chocolate!

And I’ve also made a lemon variation

  • Replace 6 tablespoons orange juice with 1/4 cup lemon juice
  • Replace 1 tablespoon grated orange rind with 1/2 tablespoon lemon zest

 

Two oranges with blossom flowers hanging on orange tree
Whipped Orange Cream
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Two oranges with blossom flowers hanging on orange tree
Whipped Orange Cream
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Ingredients
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Instructions
  1. Combine 1/2 cup sugar, eggs and lemon juice in top of double broiler set over simmering water. Whisk until it thickens and candy thermometer registers 160°F, about 5 minutes.
  2. Remove from over water. Add chopped white chocolate and whisk until smooth. Cool to room temperature.
  3. Beat cream in large bowl to firm peaks.
  4. Fold in white chocolate mixture.
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