Driving home from yoga last night, I realized 1) we have pork tenderloin on the menu for dinner, and 2) we had no idea how we were going to prepare it. Then I remembered we had a ripe avocado in the fridge, and I’m running low on my newest favorite thing: Zico chocolate coconut water. And I was thinking about picking up some protein powder and coconut milk beverage for breakfasts. So off to Trader Joe’s I went.
We already had:
- 1 ripe avocado
- 1 natural hormone/antibiotic free pork tenderloin
- 1 can whole kernel corn
- 1 can organic black beans
- Fresh out of the ground organic garlic (thank you parents!)
- 3 limes
- 1 carton of organic heirloom grape/cherry (??) tomatoes
Juice a few limes and smash a couple cloves of garlic and chop up half of the cilantro, and throw it in a big resealable bag with the pork and a bit of kosher salt (new favorite thing). Do this first so the meat can get some good flavor.
Next, make the salsa. This batch is a little corny (ha!) because I had a full can of corn, and none from the cob. Drain and rinse a can of corn and black beans, add chopped tomatoes, chopped cilantro, juice of 1 lime, [chipoltle] chili powder and salt. Save the avocado for last so it doesn’t get brown.
Now, for the tricky part. It’s getting late and the meat needs a way to cook. Show a little skin, and nicely ask husband to warm up the bbq. Grilled to perfection. Not kidding.
While the meat is cooking on the grill, add avocado to the salsa and season if needed, and try not to eat it all with crack-like Juanita’s tortilla chips.
Slice and serve. Leftovers are pretty good.