Dinner Fresca

We ventured to Whole Foods in Manhasset on Saturday, so I was able to buy pork tenderloin (we can never find them at our groceries here). I have reason to believe I've been eating too many carbs and sugars lately, so we had a no-starch dinner Sunday night: roasted pork tenderloin with chunky salsa and avocado. And Todd kept raving about it, so he'll be agreeable to a change in our diets (NOT Atkins, but more protein, veggies, etc).

I spread the tenderloins with mustard and sprinkled with salt and pepper, then roasted it in a 425 oven until it reached an internal temp of 160 degrees (baby safety temp, but the pork still came out good and tender - I even think the temp went up to 170 while the pork rested). While that was cooking (about half an hour) I chopped up tomato, cilantro and a scallion, then added the juice of a lime and salt and pepper to the mixture.

Sliced up half an avocado, then served it with the sliced pork and the salsa. Tonight we had the pork in quesadillas with cheese, black beans, roasted red pepper and topped with the salsa, which I mixed with the other half of the avocado, cubed.