This weekend was fantastic. From getting massages, to Aaron making the best pizza known to man, to attending a fabulous party yesterday with great friends, I’m satisfied. Oh and I got 2 new cooking magazines in the mail. That sealed the deal for what I call an excellent weekend. Now it’s time to press the reset button before a long Thanksgiving weekend in Fayetteville. I’m going to cook very non-Thanksgivingy meals the next 2 nights so I don’t burn out before spiraling into a turkey and stuffing vortex. Wait, does that even make sense? No? Are you surprised at all? I’m not either.
Tex-Mex Style Pork:
* 1 pound pork tenderloin, fat trimmed and cut into small cubes
* 1 Tbs. extra virgin olive oil
* 1 ½ cups refrigerated salsa
* 2 cups cooked white rice
* 1/4th cup sour cream
* 1 avocado, cubed
* coarse salt and freshly ground pepper
Heat olive oil in a medium skillet. Add the cubed pork and season with salt and pepper. Saute for about 8 minutes, until lightly browned on all sides. Add the salsa and ¼th cup water to skillet. Bring to a boil, reduce the heat and simmer for about 5 minutes. It’s going to thicken up so nicely and smell wonderful. Serve the saucy pork over rice and top with avocado and sour cream.