Combo # 4 Recipe

Prepare and season pork

Trim excess fat from the pork tenderloin and pat dry with paper towels. In a small bowl mix 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/4 tsp ground cumin. Rub the spice mix evenly over the entire surface of the pork.

Sear and roast

Heat 1 tbs olive oil and 1 tbs butter in a large oven-safe skillet over medium-high heat until shimmering. Add the pork and sear without moving for 3-4 minutes until deeply browned. Turn and sear the other sides for another 3-4 minutes until well browned all over.

Reduce heat to medium-low and add the optional 1 tbs lime juice to the pan. Transfer skillet to a preheated oven at 400°F (200°C) and roast 10-12 minutes (for 1 lb tenderloin) or until internal temperature reaches 145°F (63°C). Remove from oven and rest 5-7 minutes before slicing to keep juices.

Slice pork into 1/2-inch medallions and keep warm until serving. Spoon any pan juices over the slices. If using cilantro, sprinkle before serving.

Rinse 1 cup rice under cold water until water runs clear to remove excess starch.

In a medium saucepan combine rinsed rice, 2 cups water, 1/2 tsp salt and 1 tbs oil or butter. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover tightly and simmer 15-18 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with fork before serving.

Heat 1 tbs olive oil in a small saucepan or skillet over medium heat. Add 1/4 cup finely chopped onion and cook 2-3 minutes until softened.

Add 1 clove minced garlic and cook 30 seconds until fragrant. Pour in the 15 oz can of beans (including liquid) and add 1/4 tsp ground cumin, 1/4 tsp salt and 1/8 tsp black pepper.

Simmer gently 5-7 minutes to heat through and allow flavors to meld. For a creamier texture, mash some of the beans with the back of a spoon or use 1-2 tbsp water to thin to desired consistency. Keep warm until serving.

In a bowl combine 4 oz mixed greens, 1/2 cup diced tomato, 1/2 cup sliced cucumber and 2 tbsp thinly sliced red onion.

In a small cup whisk 1 tbs olive oil, 1 tsp red wine vinegar or lime juice, 1/4 tsp salt and 1/8 tsp black pepper. Drizzle dressing over salad and toss just before serving to keep greens crisp.

In a medium saucepan heat 1 tsp olive oil over medium heat. Add 1/4 cup diced onion, 1/2 cup sliced carrot and 1/4 cup sliced celery. Cook 3-4 minutes until vegetables begin to soften.

Add 1 clove minced garlic and cook 30 seconds. Pour in 3 cups chicken broth, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a simmer and cook 6-8 minutes until vegetables are tender.

Stir in 1 tbs chopped parsley if using. Taste and adjust seasoning. Keep warm and ladle into bowls when ready to serve.

Chill soda and serve cold in a glass with ice if desired.

Arrange plate with a portion of rice (about 1/2 cup cooked), a portion of beans (about 1/2 cup), several slices of the pork filet, a side salad portion, and a small bowl of soup. Garnish pork with lime wedge and cilantro if desired.