This was quick and easy and I really should thank Mr. Produce Guy for this. I used a prepared cheat since I was short on time and he was “out” of red jalapeños. The dish was no way short on flavor but next time I’ll concoct my own Lime and Garlic Salsa.
I came up with this little dinner thought based on, yet again, another Jalapeño conversation.
Any way, I can confirm, categorically that there will NEVER be red jalapenos in this particular store and possibly on this Island…ever.
I think Mr. Produce Guy tried to run away when he saw me coming…or at least leaned towards the potatoes with his back to me. But I caught him, by the peppers, again and asked if he could/would get some red jalapeños in.
He attempted to tell me “there were no such things.”
"Really???" After another one of those extra long don’t tell me that garbage look that I’ve mastered. He corrected himself to say…
He had “never seen them, and they just come in like that…green.”
Well, that’s better…Okay…Fine you win…I give up. I’ll never bother you again regarding jalapeños.
That short little exchange brought me to the realization that my Spicy Mango Salsa from Simply Ming just wasn’t going to be the same. I was short on time and left Mr. Produce guy counting packets of chives. I scurried over to the cold case and bought some. I ended up with the mango and peach salsa and lime and garlic salsa as well…perfect for my pork tenderloins. The mango salsa will be another “cheat” for the stir-fried chicken down the culinary road. So props go to Mr. Produce Guy for my inspiration…and I’m sorry if I scared you…again.
2 pork tenderloins (about 2 ¼ lbs)
2 cups lime and garlic salsa
½ teaspoon chipotle chili powder (optional)
1 cup white wine (or chicken stock)
Marinate pork in salsa for 2 hours. Preheat oven to 425°F. Heat oil in an ovenproof skillet. Remove pork from marinade (reserve) shake off any excess. Sear tenderloins, about 2 minutes on each side. Roast in oven for 15-20 minutes until an instant read thermometer reads 130-135°F. You do not want to overcook these; they should be pink and tender inside. For a side sauce, I took the reserved marinade, added a cup of white wine and reduced it over medium heat while the pork was roasting.