Frederick Food Friday- the most delicious Cherry Salsa

Although I am not winning any prizes for presentation or photo quality (taken with my iPhone) Frederick should DEFINITELY win a prize for this fabulous lunch served during photoshoot. Grilled pork loin with a cherry salsa, jicama avocado salad and roasted potatoes with jalapenos. The star of this meal was most certainly the jicama and avocado salad. Interesting, fresh and easy!!

Ingredients

  • 1 julienned jicama
  • 2 avocados cubed
  • 2 oranges, sliced
  • Half cup Feta cheese
  • 2 tablespoons Olive Oil
  • 1/4 cup chopped mint
  • 1 tablespoon apple cider vinegar
  • Kosher salt and freshly ground black pepper

Preparation

  • Prepare vinaigrette by mixing olive oil, apple cider vinegar and salt and pepper. set aside
  • Meanwhile, combine remaining 1 julienned jicama, 2 avocados cubed, 2 oranges, sliced, Half cup Feta cheese, 1/4 cup chopped mint in a bowl
  • Toss together dressing and salad, serve and Enjoy!!

The Cherry salsa over Pork was pretty fab as well, Frederick used the recipe from Bon Apetit:

Ingredients

  • 1 cup coarsely chopped fresh cilantro, divided
  • 1/2 cup minced shallots, divided
  • 6 tablespoons fresh lime juice, divided
  • 1/4 cup vegetable oil
  • 2 pork tenderloins, about 2 1/2 pounds total
  • 1/2 pound fresh cherries, stemmed, pitted, halved
  • 1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Preparation

  • Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 4 tablespoons lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.
  • Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors to meld
  • Remove tenderloins from marinade and season generously with salt and pepper.
  • Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°, about 15 minutes. Let erst 10 minutes. Cut into thin slices and serve with salsa.

Leave a Reply

Your email address will not be published. Required fields are marked *