Pan-Seared Pork with Pineapple-Kiwi Salsa

Name: Pan-Seared Pork with Pineapple-Kiwi Salsa
Prep time: 19 min
Cook time: 19 min
Total time: 19 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp chili powder; 2 Tbsps chopped fresh cilantro leaves; 1 jalapeno, seeded and minced; 237 milliliters peeled and diced kiwi (about 2 or 3 whole kiwi); 1 Tbsp fresh lime juice; 1 Tbsp olive oil; 237 milliliters diced pineapple (fresh or canned in juice); 454 grams leftover roasted pork tenderloin, sliced crosswise into 1-inch thick slices; 4 servings Salt and freshly ground black pepper

Pan-Seared Pork with Pineapple-Kiwi Sals Head to the store and pick up chili powder, cilantro leaves, jalapeno, and a few other things to make it today. To use up the kiwi you could follow this main course with the Kiwi-berry Pavlova as a dessert. From preparation to the plate, this recipe takes about 19 minutes. This recipe is typical of Mexican cuisine.

Instructions

In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and pepper and set aside.

Ingredients you will need

Salt And Pepper

Lime Juice

Pineapple

Cilantro

Jalapeno Pepper

Kiwi

Equipment you will use

Bowl

Heat the oil in a large skillet over medium heat. Season both sides of the pork slices with salt and pepper. Rub the chili powder into both sides of the pork.

Ingredients you will need

Salt And Pepper

Chili Powder

Cooked Pork

Pork

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Frying Pan

Add the pork to the hot pan and sear 2 minutes per side, until golden brown.

Ingredients you will need

Pork

Equipment you will use

Frying Pan

Serve the pork with the salsa spooned over the top.

Ingredients you will need

Salsa

Pork

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1Tbsp

chili powder 2Tbsps

chopped fresh cilantro leaves 1

jalapeno, seeded and minced 237milliliters

peeled and diced kiwi (about 2 or 3 whole kiwi)1Tbsp

fresh lime juice 1Tbsp

olive oil 237milliliters

diced pineapple (fresh or canned in juice)454grams

leftover roasted pork tenderloin, sliced crosswise into 1-inch thick slices 4servings

Salt and freshly ground black pepper

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.