I don't know about you but there is something about Sunday night that makes you think there should be something a little special on the table. We had such an amazing sunny day today that we had to spend the entire day outside, which of course did not leave hours for dinner prep.
Pork Tenderloin with a Chili rub and Rice and Mango Salad
First the salad - you can make this a day ahead if you like and it should sit for at least 30 min-1hour before eating to let the flavours come together. Cook 1 cup of rice (mixed wild blends work great), meanwhile dice one mango, one red pepper, 1/4 c. fine diced red onion, and 1/8 c. parsley...mix together with about 1Tbsp good quality balsamic vinegar and 1tsp. evoo, add the rice while it is still warm, mix and let stand.
Rub pork tenderloin(s) with mixture 3 parts olive oil, 3 parts garlic minced, and 1 part chili powder...let stand while oven heats to 450 degrees. Cook tenderloin on bottom rack of the oven for 8-10 min. and flip with tongs and cook for another 8-10 minutes. Let pork rest tented in foil for 10 minutes before cutting in slices 1 cm. wide. Serve with steamed broccoli or green beans.
You'll be pleasantly surprised how the kids wolf this one down:)
Oh yeah... it is Sunday so dessert is in order - Brownies topped with a scoop of vanilla icecream and sliced strawberries.
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