Get excited, folks — this recipe comes to you via a SPOOKY STORY!
Well…maybe not “spooky.” Spooky requires supernatural beings and disturbing imagery and stuff like that, right? There’s none of that in my kitchen. How about this:
This recipe comes to you via a FUNNY AND MILDLY ALARMING COINCIDENCE!
I really know how to sell my content, don’t I?
Anyway, on to the story: a few weeks ago, as I was getting the pork loin out of my fridge to make this dish for dinner, I head that old familiar “bing-bing” and went to check my phone for a text:
“you only cook tenderloin when working with pork! Get some chops up in dis blog!”
Scary, right!? I was literally in the process of pulling pork loin out of my fridge, and I get a text complaining about how I cook too much pork loin. Now, while I’m sure mothers who try to force veggies on their kids get this kind of commentary all the time, this complaint came from someone more than 1,000 miles away. Someone whom I now suspect has installed cameras in my little windy kitchen.
He, however, swears it was a random coincidence:
“Was looking at pork recipes on your shit and was like ‘this is all loin! Wait I can complain to the management'”
So — management has heard the complaint and will take it under advisement. To be honest, I don’t know why I never cook pork chops, only that I just really love me some delicious pork tenderloin.
And if you do, too, see below. Just please don’t send me angry texts.
CUMIN-SPICED PORK WITH TOMATILLO-AVOCADO SALSA (recipe from Cooking Light: The Essential Dinner Tonight Cookbook)
Ingredients for the pork:
1 tsp ground cumin
1 tsp chili powder
1/2 tsp paprika
1/2 tsp lemon pepper
1/8 tsp salt
1 (1 lb) pork tenderloin, trimmed
Ingredients for the salsa:
1/2 cup diced peeled avocado
1/2 cup chopped peeled cucumber
1/4 cup chopped fresh cilantro
1 tsp grated lemon rind
2 tbsp fresh lemon juice
1/4 tsp salt
1 jalapeño pepper, seeded and minced
1. To prepare pork, preheat oven to 425. Combine first 5 ingredients (cumin through salt), and rub over pork. Place pork on a baking sheet and bake at 425 for 25 minutes, or until it reaches 160 degrees and is slightly pink inside. Let pork stand 5 minutes before slicing.
2. Meanwhile, to prepare salsa: discard husks and stems from tomatillos. Finely chop tomatillos and place in medium bowl with remaining ingredients. Toss well.
Simple and flavorful! We had this with some black beans for a fairly low-carb meal. I got my tomatillos at Whole Foods — they look like this: