Mexican Style Roast Pork Tenderloin

Great in a tortilla or with rice and beans!

For the pork:
1 pork tenderloin
1/2 diced sweet or red onion
3/4 cup chicken broth
1/3 cup fresh lime juice
3 or 4 cloves crushed garlic
1 Tablespoon Mexican oregano
1 Tablespoon cumin
1 tablespoon chili powder
1 tsp salt
1/2 teaspoon cayenne pepper
2 tablespoons olive oil

1 tablespoon agave

Condiment plate:
finely chopped green onions
shredded lettuce of choice
avocado slices
cilantro leaves
jalapeno slices
shredded cheddar or blended Mexican cheeses

Begin by roasting pork tenderloin seasoned lightly with salt and pepper in covered glass baking pan with the chicken broth and diced onion in 375 degree oven for 1 hour.
When the pork tenderloin is done, allow it to rest in the pan for at least 15 minutes while you prepare the sauce.  In a large skillet saute the garlic, cumin, oregano, chili powder, cayenne, and salt in olive oil for a couple of minutes.  Add the broth and onions from the cooked tenderloin, lime juice, and agave.  Simmer to reduce this mixture for about 10 to 15 minutes.  Taste and add more seasoning if needed.  Slice tenderloin very thinly and reheat it in the reduced sauce.  Serve with the condiments.

Note:  This meal could be served with rice and beans or rolled in a tortilla.

FRIED ICE CREAM

24 scoops of ice cream

1 cup shredded coconut

5 cups toasted rice cereal

1/2 cup sugar

2 t. cinnamon

3 or 4 eggs

cooking oil

chocolate syrup

whipped cream

maraschino cherries

Scoop 24 blobs of ice cram onto waxed paper lined cookie sheets & freeze until firm.

Process coconut flakes slightly; add cereal, sugar, and cinnamon and process until fine. 

In a separate bowl, beat eggs.

Dip firm ice cream balls into egg and then into cereal mixture.  Shape and put back on cookie sheets and back in the freezer to harden. 

Heat oil in a skillet to 385 degrees.  Place ice cream balls two at a time in hot oil and fry for 20 to 30 seconds.  Serve immediately topped with chocolate syrup, whipped cream, and maraschino cherries.

QUICK GROUND TURKEY CHILI

1 lb. ground turkey (can also use lean ground beef)

1 medium onion, chopped finely

1 can Mexican chili beans

1 can diced tomatoes

2 chili seasoning packets

(cheese and raw onions for garnish if desired)

Brown turkey with onion.  Stir in beans, tomatoes, & chili seasoning packets.  Cook for 20 minutes over low heat, stirring occasionally until tomatoes begin to break down and chili thickens.  If desired, add cumin, chili powder, and hot sauce to taste.