Friday, April 16, 2010
Peppercorn Coated Pork Loin & Pineapple Salsa Salad$5.13
Both Barbara and I got lucky and found marinated peppercorn tenderloins at the Aldi. If you didn't, just make a rub out of ground peppercorns, a tiny amount of cayenne pepper, maybe a few red pepper flakes - to do a rub, wash the meat, pat it dry with disposable paper towel type things (ick, I know, but worse to reuse something that has rubbed down raw meat!), then pat (with a bit of pressure) the peppercorn mixture all over the meat.
Pork tenderloin is so super easy to bake - it takes 20 minutes per pound at 400 degrees. If you have a 1 lb, 4 oz roast, you'll need 25 minutes in the oven. All we do is remove the tenderloin from the package, place it in a baking dish (spray it if you want, I don't usually), and insert in oven. After the appropriate amount of cooking, remove from oven, cover with aluminum foil (or some other heat-trapping type product, like a pan lid!!!), and let the roast (for that's what a tenderloin is, a mini roast) REST for about 5 to 10 minutes. Slice into 1/2 inch thick slices and serve.
2 cups remaining pineapple salsa (recipe on Monday)
1 cup black beans.59
1 cup cooked frozen corn.59
2 Tbsp cilantro
1 tsp cumin
wash can of black beans, open, drain, rinse, and drain again. Place 1 cup frozen corn kernels in a microwave safe dish - add 1-2 tbsp (no more) water, cover with an inverted plate, and microwave for about 2-3 minutes. You want cool but cooked corn as this is a cold salad - most frozen corn is flash cooked already, so all you really are doing is warming it, so 2 minutes is probably long enough!
Mix pineapple salsa, black beans, corn, cilantro and cumin in a large bowl, let sit for 15 to 30 minutes (while the pork is cooking) and then serve alongside the pork.
Very delicious, very nutritious, and VERY EASY.
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