I hadn't cooked a real dinner in a while, so I wanted to make something good
last night. Had some fresh pineapple and avocado on hand, so I plugged them
into the epicurious.com search engine. This was one of the recipes that
came back, and since I had all the ingredients and it got such good reviews,
decided to try it.

It was fantastic! The pork was juicy and spicy, and the flavors of the
salsa went with it wonderfully. We used only one tenderloin, but made (and
ate!) the entire recipe of salsa. My husband loved this meal -- he's a big
avocado fan.

Didn't bother much with side dishes -- made stuff that the kids would
like...corn on the cob (ridiculously expensive, but was actually pretty
good...wouldn't normally buy it this time of year, but my toddler loves it),
green beans, sweet potato muffins...and some tortilla chips for the salsa.

I think this would go really nicely with mashed sweet potatoes. You could
even fan out the slices and serve atop the mashed sweets.



SPICED PORK TENDERLOIN AND AVOCADO SALSA
Gourmet

April 2000

Gourmet Entertains

2 1/2 tablespoons coarse salt (note from Chris: I halved this)
1 tablespoon ground allspice
1 tablespoon cayenne
3 (3/4-lb) pork tenderloins
1 tablespoon oil

Preheat oven to 400°F.
Stir together salt, allspice, and cayenne. Pat pork dry and sprinkle spice
rub all over pork, pressing to adhere.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but
not smoking, then brown pork, 1 tenderloin at a time, on all sides, about 1
minute each. Transfer as browned to a large roasting pan and arrange 2
inches apart.

Roast in middle of oven until an instant-read thermometer inserted
diagonally 2 inches into center of each tenderloin registers 155°F, 20 to 25
minutes. Let pork stand 5 minutes before slicing.

Serves 6.


Pineapple-Avcado Salsa

1 cup 1/4-inch-dice fresh pineapple
2 plum tomatoes, seeded and cut into 1/4-inch dice
1 firm-ripe California avocado, cut into 1/4-inch dice
1/2 cup chopped sweet onion 1/4 cup chopped fresh cilantro 1 1/2 teaspoons
minced fresh jalapeño chile, including seeds
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons extra-virgin olive oil

Stir ingredients together and season with a little salt to taste. (Note
from Chris: I mixed this up a few hours ahead of time, except for the
avocados, which I added at the last minute).

On Tue, 12 Apr 2005 17:09:29 GMT, "Chris Neidecker"
> wrote:

>I hadn't cooked a real dinner in a while, so I wanted to make something good
>last night. Had some fresh pineapple and avocado on hand, so I plugged them
>into the epicurious.com search engine. This was one of the recipes that
>came back, and since I had all the ingredients and it got such good reviews,
>decided to try it.
>

<recipes snipped>

I didn't know you could plug in multiple ingredients on that website.
That's really clever. I'll keep that in mind for future reference.

Ginny

PS:: salsa recipe sounds great. I saved it too.

"Ginny Sher" > wrote in message
...
> On Tue, 12 Apr 2005 17:09:29 GMT, "Chris Neidecker"
>
> I didn't know you could plug in multiple ingredients on that website.
> That's really clever. I'll keep that in mind for future reference.
>

Yes, I just do it in the regular search box. It's a great way to find
something for dinner when you have a few odd ingredients. You can do more
advanced searches, too, but I don't often bother.