Thursday, May 31, 2012

Fort Valley Peach Salsa Grilled Pork, Garlic Parmesan Asparagus and Wild Herb Salad

Sliver a 2 pound pork loin into 2" x 3" medallions. Marinate the pork in Mango Peach Salsa.
Diced tomatoes, diced mangos, diced peaches, diced onions, diced roasted red sweet peppers, minced jalapeno peppers, lemon juice, apple cider vinegar, minced cilantro, and minced garlic, salt and pepper.
Separate evenly into three foil packets.
Grill on medium flame for 15 to 20 minutes.
Trim and wash the asparagus. Drizzle with olive oil and season with garlic....
....and parmesan cheese. Grill on top rack for 10 minutes.
These herbs were harvested from our hanging herb garden.
Wild herb salad: ginger, chocolate and pineapple mints, lemon thyme, rosemary, chives with flowers, basil, wild asian greens, arugula, and spinach.
Roasted red sweet peppers that were drizzled with olive oil and seasoned with Grind to a Salt by Simply Organics.
Very tasty!

No comments:

Post a Comment