Saturday, April 17, 2010

Spiced Rub Pork Tenderloin with Mango Sambel and Zucchini Pancakes

What would you do with a Mango and some Zucchini? At the Early Household we make Spice Rubbed Pork Tenderloin with Mango Sambal and Zucchini Pancakes! We went the first five years of our marriage never eating pork because we didn't know how to cook it and it always seemed too dry. Over the past year, we've started to learn new ways to prepare it and are beginning to appreciate this very tasty OTHER white meat. We're particularly fond of tenderloin with it being both lean and affordable. The meat responds so well to a variety of spices particularly in shades of red and brown such as Paprika, Chipotle, Cinnamon, Nutmeg, Cummin, and 5 Spice Chinese Powder. It also lends itself extremely well to fruit salsas, chutneys, and tapenades. This particular recipe includes a Mango Sambal (traditionally a Malaysian paste like condiment made with Chiles - I had to look it up). In this case the sambal acts like a salsa incorporating fresh diced Mango, Rice Vinegar, sugar, fish sauce, and serrano chiles for a bit of heat. It pairs amazingly well with the southern style spice rub made up of brown sugar, chile powder, paprika, cumin, salt, onion powder, dried thyme, and garlic powder. Delicious! Additionally, as a cooking light recipe, if you adhere to the recommended portion sizes it's only 208 calories! For a full printout of the recipe, please visit

While Don worked on the pork dish, I undertook the Zucchini Pancakes. Here we have another awesome Ina Garten recipe from the Food Network. Talk about a great way to use up an abundant harvest of zucchini. These make a great side dish. Think of these little cakes as a great substitute any time you would think to serve cornbread with a meal. They're just as tasty (even better in my opinion) and have far more nutritional value in them then a box of starch. Eggs, Flour and Baking Powder bind together the freshly grated Zucchini and Red Onion, just like a traditional pancake. These could be eaten for breakfast, lunch or dinner and they toasted up quite well the next day so they make even better leftovers than stale cornbread. For a full printout of the recipe, please visit

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