Thursday Night Menu: Tropical Edition

I’m travelling, again, but I’m leaving you with my favorite Key Lime Pie recipe, courtesy of my brother and sister-in-law in Florida.  I love Key Lime Pie and this one is so easy and fool-proof.  This entire menu has a bit of a tropical feel to it, which I think is perfect for a cold winter’s day.  I’ll be on the beach, so whatever.  I hear I’ll be coming home to snow and bitter cold, lucky me.  I await spring and seed catalogs.  Wherever you are this weekend, I hope you’ve got something fun planned.  If I was home I’d have a big pot of soup or stew on and be curled up reading a good book.  What do you like to cook when the weather is cold and dreary?

On the board tonight:

  1. Pork Tenderloin w/Mojo Sauce & Chutney
  2. Baked Sweet Potato w/ Curry Butter
  3. Steamed Sugar Snap Peas
  4. Key Lime Pie

Pork Tenderloin w/Mojo Sauce & Chutney

  • 1 cup olive oil
  • 1 tbsp crushed garlic
  • 1 cup key limejuice*
  • 1 tsp. ground black pepper
  • 1 tsp. salt
  • 1 1/2 tsp. cumin
  • 1-1½ lb pork tenderloin
  • 8 oz jar pineapple or mango chutney

sauce pan and roasting pan or casserole dish

Sauté garlic & olive oil in saucepan. Add limejuice & spices. Bring sauce to a boil. Reduce heat, cover and simmer for 5 minutes. Place the roast in a covered oven-proof casserole. Pour 1 cup of the Mojo sauce over the pork. Cover and bake at 350° for 40 to 45 minutes, until internal temperature is 140°. During cooking, baste the roast twice. Let set 10 minutes before slicing into medallions, serve with remaining Mojo sauce & chutney. Start checking internal temperature at 30 minutes. I’ve never had a pork roast cook the same amount of time yet.

Baked Sweet Potato w/ Curry Butter

  • 4 small sweet potatoes
  • ¼ cup butter
  • ¼ – ½ tsp curry powder

Bake at the same time the tenderloin is cooking (I’d start them about 10 minutes before, just to be safe). Approximately 45-60 minutes, until you can easily pierce w/fork. If you have metal skewers, place potatoes on the skewers (usually 2 can fit on each skewer) this will speed up cooking time. Melt butter, add curry and let cool.  If potatoes finish before roast is ready, wrap in foil to keep warm. Slice open cooked potatoes and add dollop of curry butter.

Key Lime Pie

So easy, yet sooo good!

  • 14 oz can sweetened condensed milk
  • 4 egg yolks
  • 6 tbsp Key limejuice*
  • 9 inch graham cracker pie crust
  • 4 oz whipped topping
  • 1 lime, sliced

Preheat oven to 250°

Combine milk & yolks with mixer until well blended. Add limejuice, mix well. Pour into pie shell. Bake for 20 minutes. Let cool, then spread whipped topping over the top, garnish with lime slices, and refrigerate until served.

* you can substitute regular limejuice if needed.

No shopping list tonight, sorry, was a rushed week.


 

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