recipes rock

Havana Pork Tenderloin (from the recipeguru ap on my tablet)

1 pound pork tenderloin
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspooondried oregano
1 teaspoon chili powder
Julice from 3 limes or 1/2 lime juice
2 tablespoons granulated sugar
1/4 cup chopped cilantro
1 teaspoon soy sauce
1 bunch spinach (I used baby spiniach)
4 oranges (we only used 2)

Slice tenderloin into medallions 1 to 2 inches think. Heat olive oil in large skillet over meaduim heat. Add meat, garlic, oregano, and chilli powder.

Flip meat over after it is well browned on the first side, and allow to brown on the other side, about 2 minutes per pound. reduce heat to low.

In a small bowl, stir together juice of three limes, sugar, cilantro, and soy sauce. \. Add to meat in skillet and stir well. Remove from heat.

On four plates, arrange spinash leaves. Pell the oranges and remove as much white pulp as possible. Slice oranges crosswise and arrange on top of spinach. Place meat on top of greens and oranges. Drizzle remaning pan juices over all.

Serves 4

(so at first I thought the spinach and oranges were more for looks. Turns out they seriously tasted great with the flavor of the meat. My girls wouldn't eat the spinach but they loved the pork)