Pork tenders are almost always my first choice when cooking pork. However, when I think about a side other than potatoes, ÑAME comes to mind as an excellent choice. Why? Simply because the flavor and texture is a winner, especially when you drizzle over the yummy drippings from the skillet where you cooked the pork.
Approx. Prep and Cook Time: Under 30 Minutes
Approximate Cost: $7.55 or $3.78 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
½ of a large pork tenderloin filet clean of all fat, cut in bite size and season. ($1.60)
¼ c. Angie’s basting olive oil ($1.50)
1 ½ tbsp. Angie’s dry seasoning for the pork and the sautéed garlic and onions (.25)
1 onion, chopped (.30)
10 garlic, chopped (.40)
1 med size broccoli floret (.75)
½ bag of ÑAME ($1.20)
1 Avocado ($1.25)
Scallions for garnish (.30)
Season the pork tenderloin bites, refrigerate.
Sauté garlic and onion in 1 tbsp. of my basting olive oil until golden. Set aside.
In a saucepan with salted water to-taste, add the ½ bag of ÑAME, bring to a boil and cook according to the bag directions.
Few minutes before the ÑAME is done, add the broccoli florets to the saucepan and cook briefly until bright green.
In a skillet with a generous amount of my basting oil, cook the pork tenderloin bites over med, making sure they are 100% cooked, golden and tender. The reason for being generous with the basting oil is that after the pork is cooked, you will use all the flavors of the oil drizzled over the ÑAME and broccoli. Yummy!
Grab some green onions to garnish, slice the avocado and start plating this beauty dish. Enjoy!
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.