Caribbean Pork Tenderloin with Avocado-Pineapple Salsa

Chhally wanted a pork dish to add some variety to our meat dishes this week so he stumbled upon this one and asked me to make it. I try to avoid cooking pork tenderloin because mine always comes out dry and chewy. I followed the recipe precisely and the meal turned out to be a hit. I think Chhally told me I was amazing more than 4 times. Any meal that gets me love is a keeper!


When I was mixing the spices together, I didn't think it would be good because the spices are each so strong. I also was concerned that the brown sugar would burn too easily but instead the combination of everything in this dry rub turned into a nice caramelized crust around the meat.







What makes this dish really tropical is the Avocado-Pineapple Salsa that is served with it. Really refreshing, sweet, tangy, and the avocado makes it so buttery and smooth!




We made some brown rice pilaf (cooked without the butter) to round out the healthiness factor! It was the perfect pairing.





I found this recipe here on Martha Stewart's site. This website has tons of cooking tips and ideas. We use it as one of our resources for meal planning now!

Happy Eating!
-TSJ

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