Two summers ago we had the pleasure of sharing a beautiful beach house on Ventura Beach with many families from the Walter side. It was a memorable trip for countless reasons but the quality of food that was prepared in that gorgeous kitchen definitely ranks up there for me. We rotated meal assignments through the families so we got a wonderful sampling of all the great cooks and bakers that bless our ranks. I went home five pounds heavier after that week on the beach!
Island Pork Tenderloin
Ingredients
Instructions
1. Preheat grill to medium. Mix paprika, chili powder, oregano, salt and pepper flakes and rub onto tenderloin. Combine juices, garlic, salt and chile for the mojo. Set aside 1/4 C for the Mango Mojo salsa. Whisk honey and oil into remaining mojo for a basting sauce. Grill tenderloin over medium heat turning and basting until the meat reaches 145 degrees. Allow to rest for five minutes, slice and serve over rice, beans and mango salsa.
2. Saute bacon in large saute pan over medium heat for five minutes. Remove from pan and add onion and pepper to saute in bacon drippings for three minutes. Stir in the garlic and cook for one minute. Add beans, broth and bacon and bring to a boil. Reduce heat and simmer for 20 minutes. Season beans with salt and pepper.
3. Mix reserved mojo, fresh cilantro, and diced mangos in a bowl.
Nutrition
- Serving Size: 1/6th
- Calories: 562
- Sugar: 19g
- Sodium: 1525mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 11g
- Protein: 53g
- Cholesterol: 114mg
cookingsherri says
I feel famous for making it onto your blog! I wondered if you were cooking again now that you are home! Sherri