First off, I want to thank everyone for your kind 'get wells' last week - you made my day! Luckily, I'm feeling a lot better this week. :)
And I've got a delicious paleo recipe for you folks today, one that even non-paleo eaters will enjoy. So let's get this WIAW party started!

Funnily enough, I went for sushi the next day with a bunch of my Crossfit ladies. We got two enormous boats of stuff - it was insane! I honestly could've gotten into one of these boats and sailed away, that's how large they were. :) One of my buddies and I got a little daring and tried a few pieces of sashimi. Eh, not really my thing...I need the rice and veggies to offset the strange-ish texture of the fish.
Oh my gosh, this dinner was SO awesome! Cinnamon-Chili Rubbed Pork with Apple Salsa and sweet potato coins. The pork was tasty but the apple salsa took it over the top! I wanted to just eat it with a spoon - so fresh and flavorful.
Cinnamon-Chili Rubbed Pork Tenderloin w/ Apple Salsa
recipe slightly adapted from Multiply Delicious
1 pork tenderloin (mine was about 1 pound)
Salt and black pepper
3 tablespoons olive oil
3 cloves of garlic, minced
1 tablespoon chili powder
1/2 tablespoon cinnamon
1. Preheat the oven to 400*. Cut off any extra fat and silver skin from the pork tenderloin. Season with salt and pepper.
2. With a whisk, combine olive oil through cinnamon. Add the pork and turn to completely coat. Let marinate about 30 minutes.
3. Bake the pork on a foil-lined baking sheet for 20 minutes, or until a thermometer reads 135 to 140*. Let rest 10 minutes before cutting. (Not only will this keep juices in but the internal temperature will continue to rise to 145*, the recommended safe pork temperature.)
4. Slice and serve with apple salsa.
Apple Salsa
2 medium Fuji apples, diced (about 2 cups)
1/2 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
1/3 cup fresh lemon juice
1 tablespoon raw honey
1/4 teaspoon each salt and black pepper
1. Combine all ingredients and stir well. Let the flavors marry by tossing it into the fridge for a bit.
If you make this, let me know how it turns out! How else would you use the salsa?
Have a great day everyone! :)
Oh, and check out this post yesterday about the weirdest cocktails and spirits! What have you/would you try?!
Cinnamon-Chili Rubbed Pork Tenderloin w/ Apple Salsa
recipe slightly adapted from Multiply Delicious
1 pork tenderloin (mine was about 1 pound)
Salt and black pepper
3 tablespoons olive oil
3 cloves of garlic, minced
1 tablespoon chili powder
1/2 tablespoon cinnamon
1. Preheat the oven to 400*. Cut off any extra fat and silver skin from the pork tenderloin. Season with salt and pepper.
2. With a whisk, combine olive oil through cinnamon. Add the pork and turn to completely coat. Let marinate about 30 minutes.
3. Bake the pork on a foil-lined baking sheet for 20 minutes, or until a thermometer reads 135 to 140*. Let rest 10 minutes before cutting. (Not only will this keep juices in but the internal temperature will continue to rise to 145*, the recommended safe pork temperature.)
4. Slice and serve with apple salsa.
Apple Salsa
2 medium Fuji apples, diced (about 2 cups)
1/2 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
1/3 cup fresh lemon juice
1 tablespoon raw honey
1/4 teaspoon each salt and black pepper
1. Combine all ingredients and stir well. Let the flavors marry by tossing it into the fridge for a bit.
If you make this, let me know how it turns out! How else would you use the salsa?
Have a great day everyone! :)
Oh, and check out this post yesterday about the weirdest cocktails and spirits! What have you/would you try?!
Can I interest you in some snake wine?
Ooh, that sounds delicious! Especially with the apple salsa. Yum! So glad you're back to normal!
ReplyDeleteThe apple salsa was fabulous! Thank you, you're too sweet! :)
DeleteI love pork with a fruit twist! I bet that salsa would be good on lots of things... maybe an egg creation?
ReplyDeleteGood idea - I'll have to give it a go on some eggs! Thanks :)
DeleteThe first time I had sushi I actually picked the salmon out of a philadelphia roll because I couldn't stand the texture, but now it doesn't bother me at all. Oddly enough I've even grown to love sashimi. If the fish is reallly fresh it can be incredible!
ReplyDeleteLol that's funny! Perhaps in time I'll learn to like sashimi!
DeleteOh my goodness that sushi!!!! My eyes love thee!
ReplyDeleteLol sushi certainly does make for a beautiful presentation!
DeleteI can't wait to see the recipe for the German Apple Pancake, and your apple salsa sounds delicious.
ReplyDeleteThank you! I posted the German Apple recipe just now, so check it out :)
Deletemmm I think I have to try that pork tenderloin! Oh and sushi, I crave it everyday!
ReplyDeleteIf you do, let me know what you thought of it!
Delete