Pork tenderloin with fresh strawberry salsa makes a sweet and spicy summer dinner.
Ripe, colorful berries make delicious desserts, but I also add them to salads or use them to make tasty condiments for cooked meats. I’ve used strawberries for this salsa, but any berry can be used.
Strawberries have an interesting history. In provincial France, strawberries were once regarded as an aphrodisiac and served to newlyweds in soups.
Be careful transporting fresh strawberries home because they bruise easily. They are best stored unwashed, in a large container lined with paper towels. Wash them just before using. Strawberries taste best at room temperature.
This meal contains 545 calories per serving with 23 percent of calories from fat.
• If you like your salsa hot, add more jalapeno pepper.
• Placing the pork on a preheated baking sheet helps it to cook faster.
• The pasta side dish is made with rotini, a short cut, corkscrew pasta. Any type of pasta can be used.
• Preheat broiler and baking sheet.
• Place water for pasta on to boil.
• Broil pork.
• Make salsa.
• Boil pasta and squash.
Wine suggestion: Pork tenderloin with a fruity salsa would go well with a nice, fruity pinot noir.
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 3/4 pound pork tenderloin, 1 small package strawberries, 1 small red onion, 1 small jalapeno pepper, 1 lime, 1 small bunch fresh cilantro, 1/2 pound yellow squash, 1/4 pound spinach rotini and olive oil spray
Staples: Ground cumin, sugar, olive oil, salt and black peppercorns.
Linda Gassenheimer is the author of 14 cookbooks including her newest, “The Flavors of the Florida Keys” and “Mix ‘n Match Meals in Minutes for People with Diabetes.” Visit Linda at DinnerInMinutes.com.
McClatchy-Tribune News Service
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