You already have the roasted charred corn and black beans salad recipe from my post yesterday. (You can make the salad the day before, just don’t add the lemon juice, basting oil and dried seasonings until the following day, before serving it.).
Today you will just make the pork tenderloins, add avocado and microwave some ripen plantains. Magic will happen, within 15 minutes, dinner will be served. How’s fast is that?
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $11.36 or $5.68 per serving
Difficulty Level: X Easy
1 corn and black bean salad recipe for 2 (posted yesterday) ($5.31)
2 pork tenderloin filets ($2.25)
1/2 box of Goya Ripe Plantains ($1.25)
1 tbsp. Angie’s Basting Oil (. 65)
1 tsp. Angie’s Dried Seasonings (.30)
1 Avocado (1.60)
Season the pork with basting oil and dried seasoning. Refrigerate.
Set aside half a box of ripen plantains and cook according to package directions, freeze the other half.
Bring the black beans-corn salad from the fridge, add the salad dressing now, set aside.
Sear the pork steaks until golden brown and well done, (no medium well here, please).
Slice the avocado.
Time to Enjoy these flavors!
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.