After dinner tonight, my mom and I went shopping for babies! My neighbor is having her 2nd birthday party this weekend and my cousin officially announced to the world (via Facebook of course) that she is pregnant! We’ve known for a few weeks, so obviously we’ve been shopping for a few weeks. It is so frustrating, though, the lack of gender neutral baby stuff that there is. We haven’t been able to find anything that doesn’t scream ‘I’m a boy!’ or ‘I’m a girl!’ and since she isn’t that far along yet, we don’t know what the baby will be. Tonight at Target we finally found some stuff though! So we ended up getting a few sleep and play onesies and some blankets. They are adorable and I cannot wait until we find out the gender so we can really go baby shopping crazy! My 2 year old neighbor is the cutest and shopping for her is just as fun! She loves her ‘babies’ so we ended up getting a baby crib and accessories. Little girls definitely the most fun to shop for. I want to buy everything!
I’ve been slacking on the dinners lately because I have been working so much. Tonight I decided to attempt to make the fanciest dinner that I’ve made yet. (It isn’t actually that fancy, and was pretty easy to make, but its just looks fancy!) It comes from ‘Today’s Kitchen Cookbook’ and the recipe is by Sara Corpening Whiteford and Mary Corpening Barber. Here it is, Pork Tenderloin with Mango Salsa and Blackberry Syrup.
- 1 1/2 cup mango, diced
- 1/2 red onion, chopped
- 1 small jalapeno, chopped
- 1 tsp lemon juice
- 2 tsp lime juice
- 3/4 cup raspberry vinegar
- 3 Tbsp blackberry preserves
- 2 pork tenderloins
- salt & pepper
- olive oil
Preheat oven to 450. Line baking dish with foil.
Mango Salsa: Dice and chop the mango, red onion, and jalapeno. Combine with lemon & lime juice and salt. Set aside, covered, at room temperature.
Blackberry Syrup: Simmer vinegar over low heat for about 3 minutes, until reduced. Whisk in blackberry preserves and salt to taste. Cover and keep warm.
Pork Tenderloin: Season pork with salt and pepper. Heat olive oil in a large skillet. Saute pork over high heat for 2-3 minutes per side, until golden brown. Transfer golden brown pork into prepared baking dish and bake for 10-20 minutes, until cooked through. Let pork rest 5 minutes before cutting.
Spread the blackberry syrup onto the bottom of each plate. Place sliced pork on top. Spread mango salsa onto the pork.
I served it with green beans, quickly sauteed in the skillet the pork was browned it with just some butter added.