Carbs are not my friend. Last week I shared a recipe for Mushroom-Sausage-Flatbread, this low carb pleasure was so good, on Thursday, I made it again as a quick and easy meal when I got home from work.
I had a couple of friends mention they had made the recipe and enjoyed it too.
In keeping with my lower carb cooking plan, I also made a Pork Tenderloin with Pineapple and Papaya Salsa last week. This was another great recipe from “Low-carb Cooking” Magazine and I had enough left over for a second night’s meal and lunch.
Pork Tenderloin with Pineapple-Papaya Salsa
2 1-pound tenderloin (I used one, since I was cooking for one person.)
2 teaspoons olive oil
2 teaspoons chili powder (hot style if desired)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground ancho chile pepper
1 teaspoon ground cumin
1 teaspoon dried oregano,
8 oz. fresh pineapple, coarsely chopped
8 oz. papaya, peeled and coarsely chopped
1/4 cup thinly sliced green onions
1/4 cup snipped fresh cilantro
1 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 tablespoon olive oil
2 tablespoons pumpkin seeds, toasted
Fresh cilantro leaves
1. Trim fat from pork. Rub pork with 2 teaspoons olive oil. In a small bowl combine chili powder, the 1 teaspoon salt, the black pepper, ancho chile pepper, cumin, and oregano. Sprinkle chili powder mixture evenly over all sides of the pork, rub in with your fingers. Over and refrigerate for up to 2 hours.
2. Place in preheated 425 degree oven for 18 – 22 minutes. Let stand for five minutes after baking before slicing.
3. While pork cooks, prepare salsa in a large bowl. Toss together pineapple, papaya, green onions, snipped cilantro, lime peel, lime juice, 1 tablespoon olive oil and dash of salt. Serve salsa with pork. Top with pumpkin seeds and cilantro leaves.