As is often the case, I start meal planning by staring around my kitchen trying to find the one ingredient that will inspire a dish for me. Yesterday it was an avocado that didn’t have a day to spare, so southwest faire it is.
Started with a very quick guac. Minced garlic and shallot, serrano chile, cilantro, lime juice, s/p. Place in fridge to settle.
Place red and green bell peppers and tomatillos on grill to roast along with a couple cloves of garlic.
Next pull the pork tenderloin out to get a quick marinade/glaze going. EVOO, s/p, nutmeg, minced garlic, oregano, cilantro, sliced serrano chiles, lime zest, and get this a little blue agave syrup! Inspired ingredient I thought, and perfect to give the marinade the necessary glaze thickness.
Pull bell peppers from grill, seed, skin. season lightly with evoo,s/p. Place tomatillos in food processor with roasted garlic, serrano chile, cilantro, s/p, and a touch of water. Plate the bell peppers with the tomatillo salsa over. You can heat this up quick just before plating the rest.
Grill 1lb pork tenderloin to internal of 150-155, let rest 5 mins. Slice to 1/2" medallions.
Rice is simply chicken broth, chopped tomatos, garlic, chili powder, paprika, cumin, s/p.
Place a quenelle of guac on corner of plate to use as a cooling contrast to the very spicy pork and salsa. Pretty good stuff for Tuesday.
We had a super duper hoppy IPA with this.
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