This pork is amazingly good, the rub is spicy, not hot, & the addition of a squeezed lime wedge & a touch of chopped cilantro made it all the more tasty. I did not, however, make the salsa. Instead, I served this with a rice orzo pilaf mix & a salad made with butter lettuce & raddicho, sliced pear, red onion, dried cherries & pecans, topped with a Champagne vinegar-gorgonzola & pear dressing. Yum. I think next time I'll make it as a main dish for a party buffet & serve the salsa.
Spanish Pork with Apple-Citrus Salsa
srwfromorange Posted: 10/13/11
BlueToBlue Posted: 02/17/12Fremont, CA
This was good and I would make it again, but I wasn't blown away by it. The pork came out good, but I wasn't overly impressed with the citrus salsa. My partner, however, liked it a lot and it was a good use of apples. I used Fuji apples but I don't think I would have liked it better with Granny Smiths; I just didn't like the texture of it. Maybe it would help to mash the apples a bit.
ghanlosa Posted: 07/23/12
Had some frozen pork tenderloin and this was the first recipe I happened to look at. Cubed it and pan-fried it (though only using the 1 TBSP of olive oil for cooking). Did not have paprika so used crushed red peppers instead and more than the recipe called for. Came out fantastic. For the salsa, used 2 of the local hot green peppers (jalapenos not easy to find in Beijing) - also came out great - spicy as all get out - only went with 1/2 TBSP of olvie oil on the salsa. Super easy, super fast. Thanks.
nerdydancer Posted: 03/06/12
I made this tonight, but did not make the salsa. The pork was so tender and juicy, and the spice combination made for an amazing flavor. I served it with grilled asparagus.