PORK TENDERLOIN WITH CHARRED TOMATO-JALAPENO SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- 1. Prepare a grill for high heat cooking. Brush the grill grate with oil. Grill the tomatoes, jalapeno, and onion, turning frequently, until the vegetables are charred all over. When cool enough to handle, stem and seed the jalapeno (leave the seeds in for a hotter salsa), and trim the root end from the onion. Chop the vegetables with a knife or pulse them briefly in a food processor. Stir in the cilantro, garlic, and salt and pepper to taste.
- 2. Meanwhile, brush the pork with oil and sprinkle with chile powder, salt, and pepper. Grill the pork, turning occasionally, until an instant-read thermometer inserted into the thickest part of the pork registers 145 degrees F, 20 to 25 minutes. Transfer the pork to a cutting board and let rest 10 minutes. Slice the pork and serve with the salsa.
Nutrition Facts : Calories 191, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 98 milligrams, Sodium 212 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 32 grams
CHEESY NACHOS WITH GUACAMOLE SALSA
Steps:
- Preheat oven to 350 degrees F.
- On an oven-safe platter, spread half of the tortilla chips. Top with half of the black beans and half of the goat cheese. Top with the remaining tortilla chips, black beans, goat cheese, and the Cheddar. Bake for 20 minutes, or until warmed through and the cheese has melted. Remove from heat and top with the scallions and serve with the Guacamole Salsa.
- In a mixing bowl, combine the corn kernels, chipotle pepper, onion, garlic, lime juice, salt, and pepper. Stir until combined and then fold in the chopped tomatoes, avocado, and cilantro. Serve immediately.
Nutrition Facts : Calories 519 calorie, Fat 15 grams, SaturatedFat 3 grams, Carbohydrate 76 grams, Fiber 14 grams
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