You Can Do It
Nothing pleases me more than seeing people who try to advance their culinary skills on their own because they just love cooking. This is especially true when its my own father. Since I’ve been away from school, my father has taken to cooking like a kid to a candy store. His knife skills have improved tremendously, he now has uniform and even cuts, and hes even started creating his own delicious recipes. I had no idea that my father would take to cooking like a fish to water, let alone do it so phenomenally well in such a short time. I wish you could see him in a kitchen, eager to learn more, the joy in his eyes, the pride in my own.
Today, I bring you one of his recipes, that was so perfect and delectable, sweet and delicious, that I couldn’t resist doing an article on it. I ask my readers to replicate this recipe and enjoy it themselves, maybe also furthering their culinary techniques.
Grilled Pork Tenderloin With Black Bean Salsa a la Ricigliano
2 pork tenderloins (cut into 2 inch medallions)
1/4 cup balsamic vinagrette
3/4 cup olive oil
1 whole limes juice, squeezed
1/8 t all spice, ancho chilli powder
1/4 t cilantro
1/4 t mint
1 15-16 oz can of black beans (rinsed)
1 finely chopped red bell pepper
1 10 oz can of pineapple chunks or tidbits (drained)
1/8 t salt and pepper
1/2 can corn (drained)
1 onion finely chopped
1 peach finely chopped
2 T sugar
Place tenderloins in a large resealable plastic bag. In a small bowl, whisk together the seasonings and vinaigrette (see italicized). Pour 1/2 cup of mixture into bag with pork. Marinate at room temperature while grill heats (or for as long as you wish). Remove pork; discard marinade. Grill pork on medium 18 minutes, turning frequently, until it registers 150 degrees; remove from grill, tent with foil and let stand 5 minutes.
Meanwhile, in a small bowl, mix together the beans, pineapple, peach, red pepper, onion, corn, salt and pepper, and remaining dressing mixture. Serve salsa on top of medallions or on side, your preference.
Prep time: 10 minutes
Cooking time: 18 minutes; standing time 5 minutes
I assure you, that you will enjoy this refreshing dish. On the plus side, the salsa goes great with fish and chicken as well. I used the leftover salsa for two days following and it was still perfect. Well, its that time again. Time for me to get on out of here, but look for my next post, the great conclusion to our interview with a gastronomer, and for a special future interview coming up. Cook well my friends!