This sweet and spicy combination features pork tenderloin with a chunky strawberry salsa. Strawberries make a delicious dessert, but I also add them to salads or use them to make tasty condiments for cooked meats.
Shopping List:
} pound pork tenderloin, 1 bottle ground cumin, \ pound spinach linguine, { pound frozen sliced yellow squash, 1 small container ripe strawberries, 1 container fresh diced red onion, 1 lime, 1 bunch cilantro (optional)
Staples: olive oil spray, olive oil, sugar, hot pepper sauce, salt, black peppercorns.
ROAST PORK WITH CHUNKY STRAWBERRY SALSA
} pound pork tenderloin
Olive oil spray
1 { teaspoons ground cumin, divided use
1 cup ripe strawberries, hulled and coarsely chopped
1 teaspoon sugar
2 tablespoons fresh diced red onion
Several drops hot pepper sauce
1 tablespoon freshly squeezed lime juice
2 tablespoons chopped fresh cilantro (optional)
Salt
Preheat broiler, line a baking sheet with foil and place under broiler. Remove visible fat from pork and spray all sides with olive oil spray. Sprinkle pork with 1 teaspoon ground cumin. Remove baking sheet from broiler and place tenderloin on sheet. Broil 10 minutes. Turn and cook another 10 minutes. A meat thermometer should read 160 degrees. While pork broils, place strawberries in a medium-size bowl and sprinkle with sugar. Add onion and hot pepper sauce. Mix the { remaining teaspoon cumin and lime juice together and drizzle over ingredients. Add salt to taste. Toss well and sprinkle with cilantro (optional).
Yield 2 servings.
Per serving: 243 calories, 52 calories from fat, 5.8 g total fat, 1.4 g saturated fat, 2.6 g monounsaturated fat, 108 mg cholesterol, 105 mg sodium, 10.1 g carbohydrate, 2.1 g dietary fiber, 2.6 g sugars, 36.6 g protein
Exchanges: { fruit, 5 lean meat
LINGUINE WITH SUMMER SQUASH
\ pound spinach linguine
2 \-cups frozen sliced yellow squash ({ pound)
1 tablespoon olive oil
Salt and freshly ground black pepper
Place a large saucepan filled with 3 to 4 quarts of water on to boil over high heat. Add the pasta and boil 2 minutes. Add the squash and continue to boil 8 minutes, or until the pasta is cooked through, but firm. Drain the pasta and vegetables. Place in a bowl and toss with olive oil. Add salt and pepper to taste.
Yield 2 servings.
Per serving: 291 calories, 70 calories from fat, 7.8 g total fat, 1.2 g saturated fat, 5 g monounsaturated fat, 0mg cholesterol, 5 mg sodium, 46.8 g carbohydrate, 3.1 g dietary fiber, 4.3 g sugars, 9 g protein
Exchanges: 3 starch, 1 vegetable, 1 fat
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