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Lilly’s Table

 

Meal Detail

 

Dinner

Cherry Salsa & Grilled Herb Pork with Baby Beets, Radishes & Greens

from the Week of June 7, 2015


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

If you have time, allow the pork to rest for about 15-30 minutes. Meanwhile, slice and dice the cherries and veggies. Roll the pork in the herbs and start grilling. While they grill, saute the beets and radishes. Toss together the Cherry Salsa. Finish the hot veggies with the greens, saute until wilted. The veggies can be tossed together or served separately. The pork is especially tasty with a generous dollop of Cherry Salsa.


Recipes for this Meal


Summer
Photo of Herb Grilled Pork Tenderloin
  • Easy
  • Medium
  • Hard
Herb Grilled Pork Tenderloin

Crusted in the dried herbs of your choice with a bit of dijon, lean pork tenderloin is given extra flavor when it is seared on the grill.


Summer
Photo of Cherry Salsa
  • Easy
  • Medium
  • Hard
Cherry Salsa

Red staining, addictive salsa is perfect to pair with something spicy, pork, beef, chicken or drizzled on fish. Honestly, dipping chips in it is not a bad idea either.


Spring
Photo of Radishes and Baby Beets
  • Easy
  • Medium
  • Hard
Radishes and Baby Beets

Garden fresh baby beets and radishes are tender when sauteed lightly in a bit of butter. This dish is lovely with just baby beets or just radishes. If the radish greens are too strong, substitute spinach or another leafy green.


Winter
Photo of Wilted Greens
  • Easy
  • Medium
  • Hard
Wilted Greens

Saute hearty winter greens such as kale, chard, or collards with a splash of oil until they wilt and sigh into tenderness.