I am really pleased with the way this Sunday Roast turned out. So… we bought some Nando Peri Peri rub when we were in England – sadly we can get the Nando Peri Peri marinades and sauces here but can’t seem to get the rub and it was really good. Since I knew that the pork would be spicy, I thought a sweet salsa would be a good match and found a very basic recipe!
Two chopped champagne mangos (they were riper than the regular mangos and were actually cheaper), two chopped local peaches, about 2c of pineapple (the recipe called for 1c but whole pineapple was on sale and we all really LOVE pineapple so… there you go). Four seeded and chopped tomatoes.
One chopped white onion (my son is arguing for more onions next time), one chopped yellow bell pepper, one chopped red bell pepper, approximately 1c chopped fresh cilantro
Simply rubbed on the Peri Peri rub and cooked the tenderloin in a 375-degree oven for approximately 45 minutes until done (Internal temp: 160-degrees). Let rest for approximately 20 minutes. Served with simple Asian short grain *sticky) rice, green petite peas, and the salsa. The pork definitely had Spice and the sweet fruit salsa was a wonderful counterpoint… dinner was a Hit !
My Heart slaving over the lemon custard (yes, from scratch)… spooned into mini filo pastry cups and topped with fresh blackberries that had been marinating in rum – topped with a squirt of canned whipped cream. The custard was a perfect blend of tart lemon (he included not only fresh lemon juice but also some zest) and rich creaminess and with the crunch of the little pastry cups and the lovely berry flavor – Definitely right up there on the Favorite Dessert List! YUM