Monday, July 23, 2007

Herbed Pork Tenderloin with Strawberry Salsa

Last night I made one of my favorite summer recipes, Herbed Pork Tenderloin with Strawberry Salsa. I found this recipe in an issue of Food and Wine Magazine a few years ago. The salsa is really versatile and would be great with chicken, pork chops, fish or just with chips. I served this with herb roasted potatoes and roast asparagus. For dessert I made a classic recipe for Hello Dollies given to me by a friend. I varied the recipe for the Hello Dollies a little by adding peanut butter chips with the chocolate chips since I didn't have the full amount needed of chocolate chips. They are easy to make and really tasty. The end result was a nice summer meal with lots of flavor.

Herbed Pork Tenderloin with Strawberry Salsa

  • Two 3/4-pound pork tenderloins
  • Kosher salt and freshly ground pepper
  • 1/3 cup chopped flat-leaf parsley
  • 1 tablespoon minced sage
  • 1 tablespoon minced rosemary
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 pint strawberries, cut into 1/3-inch dice
  • 1 cup diced papaya (6 ounces)
  • 2 tablespoons chopped cilantro
  • 2 tablespoons minced red onion
  • 1 tablespoon fresh lime juice
  1. Preheat the oven to 400°. Rub each tenderloin with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. On a plate, mix the parsley, sage and rosemary; add the pork and pat to coat. Cover and refrigerate for at least 20 minutes.
  2. Heat 1 tablespoon of the olive oil in a large ovenproof skillet. Add the tenderloins and brown over moderate heat, about 4 minutes per side. Transfer the skillet to the oven and roast the pork until an instant-read thermometer inserted in the thickest part registers 145° to 150°, about 15 minutes. Transfer to a carving board to rest for 10 minutes.
  3. In a medium bowl, mix the strawberries, papaya, cilantro, onion, lime juice and the remaining 1 teaspoon of olive oil. Season with salt. Carve the meat and serve with the strawberry salsa.
Roast Potatoes

I don't really have a recipe for the roast potatoes. I tossed mine with 2 tbsp oil, kosher salt, pepper and Herbs de Provence and roasted them at 400 for about 45 minutes.
Hello Dollies

1 stick butter

1 cup graham cracker crumbs

1 12 oz reg. size bag of semi-sweet chocolate chips

1 cup finely chopped pecans

1 can condensed milk

1 package coconut

Melt butter in microwave; pour into cake pan. Spread graham cracker crumbs over butter and press into pan. Add chocolate chips, coconut, pecans and condensed milk.

Bake at 375 degrees for 20-25 minutes.


Meg's Adventures in the Kitchen said...

the pork with strawberry salsa sound so interesting! I am going to have to try it!

DeborahSW said...

Strawberry salsa?? Sounds wonderful - I bet it's really good with the pork too!