Winter Warmth With a Summer Touch

Hello Dear Followers,

To say it’s cold outside right now here on the East Coast is an understatement. This is why when we were thinking about tonight’s dish, it was imperative that we bring some warmth to the dish we were making, with a side that brought us thoughts of the summer months ahead.

We made a pulled pork tenderloin drizzled with a roasted garlic barbecue sauce, fried potatoes and an avocado corn salad.

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In full disclosure, the avocado corn salad was a last minute add-on because we knew this would need something else, something more than your typical meat and potatoes dish.

We made our pulled pork tenderloin in the Crock Pot, we had the day off so we made everything on Dr. Martin Luther King Jr. day.

Here is the recipe:

Pulled Pork Tenderloin:

The pork tenderloin was fried in olive oil for five minutes in a skillet before it was transferred to the Crock Pot. In the Crock Pot we put a half cup of organic vegetable broth for a bit of extra flavor (water works too).

As the pork was in the Crock Pot, we fried up a yellow onion (sliced) for about five minutes in the same skillet we used for the pork to give it some of the same flavor as the pork. We then transferred that over to the Crock Pot.

We then added carrots, celery, and leeks for flavor into the Crock Pot. Set it on high for four hours or low for six.

Fried Potatoes:

Cut about four to six potatoes in cubes and put in a skillet with olive oil. Make sure to put enough olive oil so that it doesn’t stick to the pan and burn. Make sure to turn it every few minutes. We only added salt and pepper and that was it.

Avocado Corn Salad:

This part of our dish was truly a delight for us. Daniela wanted to try this dish for months and we thought it was our way to wish the warmth of the summer months to us. This dish was pretty easy, that may make another appearance in the spring.

We boiled the organic fresh corn about 20 minutes (check the time as you see fit). We then cut the corn off the cob and put it into a a skillet to roast for a bit. We included olive oil, salt and pepper. Once we roasted it a bit, we put in big bowl.

We then added sliced avocados, cherry tomatoes (cut in half), red onion (chopped), minced garlic and chopped up cilantro. We drizzled olive oil and lime juice on top with salt and pepper and tossed it together.

Overall, this was a great dish for a cold winter’s night. We recommend making this on a day when you have off like we did or on a weekend.

The avocado corn salad comes from NatashasKitchen.com.

Until next week!