St. Patty’s Day Dinner – Cilantro and Scallion Sauce over Pork Loin with Avocado and Red Bean Salsa

Cabbage- I love! Corned beef- not so much. So for St. Patrick’s Day, we forgo corned beef and cabbage at our house and focus on just being “green”. I took a few of my favorite Mexican flavors and blended them together to make a delicious and brilliantly green sauce. I served it over our pork loin, but it would be fabulous over chicken or beef as well. Aleyah took some of it in her lunchbox this past Friday as a dipping sauce for her shrimp.

Cilantro and Scallion Sauce over Pork Loin with Avocado and Red Bean Salsa

Roast a pork loin with your favorite seasonings. Since I was aiming for a “South of the Border” flare, I rubbed salt, pepper, garlic, and cumin on our pork. Once the pork is cooked and has rested, slice and spoon the cilantro and scallion sauce over the meat and serve with a side of the salsa.

For the Sauce:

  • 4 cups loosely packed cilantro
  • 2 scallions, ends trimmed
  • 2-3 garlic cloves
  • 4 tablespoons olive oil
  • 4 tablespoons broth (I used beef, but any kind will do)
  • Juice of 1 key lime(from my tree!) – or one half of a regular lime
  • Salt and pepper to taste

Place all ingredients into a blender and blend until thoroughly mixed. This makes about 1 cup or so of sauce. You can keep the remaining sauce in the fridge for a few fays or freeze the leftovers.

Avocado and Red Bean Salsa

*Kidney beans rank towards the top of the ORAC table, placing them right up
there with wild blueberries in terms of their antioxidant level. They are a great way to add tummy-filling fiber and protein to your diet. Pair them with the healthy fats from the avocado, and you’ve got a great mini-meal in and of itself.

  • 1 avocado
  • 2 cups kidney beans
  • 1/2 cup red onion, chopped
  • 1/2 cup diced tomatoes
  • 1/4 cup fresh cilantro
  • Juice of 1 key lime (from my tree!) – or the other half of the regular lime you used in the sauce
  • Salt, pepper, and hot sauce to taste

Place all ingredients into a medium bowl and gently stir. Refrigerate for 30 minutes or more and serve chilled.

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1 Comment

  1. St. Patrick’s Day Grub | Whole to the Core Blog

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