Earth Hour Dinner

Getting everything together, organized, and cooked in time to shut off all the lights at 8:30 is something I have yet to master.  This is our second year celebrating ‘Earth Hour’ together, and Scott and I have made it a tradition to eat a candlelit dinner at home and actually talk during a meal, instead of staring mindlessly at the television.

This year Scott asked that I make one of his all time favourite meals Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo.  Which isn’t usually one of our standard weekly meals, mainly because pork tenderloin can be a little pricey.  But, I agreed, and it was incredible as always.  The pan searing really locks in all the juices, and it has just the right amount of spice to give it a little kick!

Ingredients

For the pork:
6 tbsp paprika
2 tbsp freshly ground black pepper
2 tbsp sea salt
1 tbsp chili powder
2 tbsp brown sugar
3 pinches cayenne pepper
24 oz pork tenderloin, trimmed, cut into 3-4 oz pieces
1/2 cup baby spinach

Directions:
Heat oven to 350 F.  Mix paprika, black pepper, salt, chili powder, brown sugar and cayenne pepper in a bowl.  Rub both sides of each pork piece with spice mixture thoroughly.  In a pan over medium-high heat, pan sear each piece of pork on both sides until golden brown.  Transfer pork to casserole dish and place in oven until completely done, about 6-8 minutes for each inch of thickness.

For the Pico de Gallo:
2 cups black beans, cooked
4 medium tomatoes, diced
1/2 cup red onion, diced
1/2 cup green onion, chopped
1/2 cup fresh cilantro, chopped
2 tbsp fresh lemon juice
1 tbsp chili powder

Directions:
Combine all ingredients

Garnish plates with spinach, add pork in equal portions and sprinkle 1/2 cup Pico de Gallo on top.  Serve

Modified from  The Eat-Clean Diet Cookbook: Great-Tasting Recipes That Keep You Lean!

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