Saturday, October 2, 2010

Carribean Pork Tenderloin w/ Pineapple Salsa and Roasted Sweet Potato Fries

I just can't seem to get away from Will's favorite dishes!  I was making a menu and a grocery list today and I asked my husband what he wanted for dinner over the next week.  It sounds like it will be a gourmet week for us.

This is a great fall dish because sweet potatoes are in season and I crave them!  Gearing up for fall dishes makes my mouth water!

Caribbean Pork Tenderloin with Pineapple Salsa and Sweet Potato Fries

2 Pork tenderloins 12 oz each
1T. Olive oil
2T Light brown sugar
2t.  Coarse salt
1t. Cinnamon
1 t. Cumin
1/2 t. Allspice
1/2 t. Ground pepper

Heat your broiler.  Rub the tenderloins with the olive oil.  Make a rub with the rest of the ingredients, mix well, and rub all over the pork.  Broil 15-20 minutes or until a meat thermometer reaches 150 degrees turning halfway through.  Wrap in foil and let sit for 10 minutes

Pineapple Avocado Salsa

1 8 oz. can of sliced pineapples, chopped
2 Scallions, chopped
1 Avocado diced
Coarse salt and ground pepper to taste. 

Mix gently.  Serve over

Roasted Sweet Potato Fries

2-3 Medium sweet potatoes
1t. Cumin
1t. Salt
1/4 t. Pepper
1T Olive oil

It helps to get all of the sweet potatoes near the same size and thickness.  Quarter the potatoes and coat with oil.  Mix the dry ingredients well and sprinkle over the potatoes evenly.  Bake in an oven pre-heated to 450 degrees for 30 minutes, turning halfway through.

1 comment:

  1. Sounds yummy, Lori. I've tried a recipe like this for the pork and fries, but not using sweet potatoes. We'll have to give that one a try:)


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