Pork Tenderloin Mignon with sauté Mushrooms, Onions and Garlic over Steamed Broccoli, with a Spinach, Mango, Feta and Tomato Salad
Sounds fancy but nothing can be simpler than this dish. First, the mignons are BBQ, therefore, while they cook you can sauté the veggies, steam the broccoli and make the salad. Easy button!
Approximate prep and cooking time: 30 minutes
Approximate Total Cost: $14.33 (or $3.58/serving)
Ingredients for the Pork Mignons and Veggies: cost ($9.98)
4 pork tenderloin cuts filet mignon style. ($3.24)
4 slices of bacon (@.40 slice ($1.10)
10 Baby BELA mushrooms ($1.45
1 med size onion (.50)
2 cups of frozen broccoli ($1.59)
1/4 cup of olive oil ($1.25)
3 tsps. Adobo Goya (.25)
Pinch of dry cilantro or parsley (.10)
2 ripen plantains (.50)
Directions for the Pork Mignons and Veggies
Pat the filets dry, sprinkle with cilantro, Adobo and a tbsp. Olive oil, wrap in bacon. Set aside.
Chop all the veggies, except the plantain and broccoli, add 2 tbsp. Olive oil to a skillet, sauté the veggies beginning with the mushrooms, sprinkle with 1 tsp of Adobo. Cook until golden.
Peel the yellow plantains, cut slanted and brown in a skillet with olive oil.
Steam the broccoli in salted water to taste. Do not overlook, you want that green color.
Ingredients for the Salad: cost ($4.35)
2 Roma tomatoes, cubed (.60)
1/5 ripen and cubed mango (.50)
2 cups of spinach ($1.00)
1/4 cup of Feta cheese chunks ($1.60)
3 tbsp. Olive oil (.50)
2 tbsp. Red wine vinegar (.15)
Salt and pepper to taste
Directions for the Salad
Add the spinach to a salad bowl.
Cube the tomatoes, mango and add them to the spinach.
Whisk the red wine vinegar, olive oil salt and pepper and add the vinaigrette to the salad. Toss it, add the Feta cheese chunks and refrigerate until ready to serve.
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.