Spice-Rubbed Pork Tenderloin with Baked Yam Wheels

This is going to be my Monday nite dinner:

Spice-Rubbed Pork Tenderloin

Baked Yam Wheels on Baby Greens

Honey-lime drizzle

The prep is quite quick, and both the Tenderloin and the

Yam Wheels take the same amount of time to cook.

You use the juice of 1 lime in total: half for the pork, and
half for the drizzle.

Spice-Rubbed Pork Tenderloin

Ingredients:

1 smallish pork tenderloin
juice of 1/2 lime

Spice Rub:

¼ tsp paprika

¼ tsp coriander

¼ tsp curry powder

1/8 tsp salt

½ tsp olive oil

Place the tenderloin in a lightly oiled oven dish

just large enough to hold the meat.

Mix the spice rub ingredients together and rub all over the top

& sides of the tenderloin. 

Bake at 400 for 45 minutes.  After 20 minutes, baste with half 
of the lime juice, then baste with the rest after 15 more minutes.

Baked Yam Wheels

Crunchy outside, tender inside, these are fun to eat
with the accompanying honey-lime drizzle.

Ingredients:

1 medium yam

½ cup breadcrumbs (I use half fine crumbs & half Panko)

¼ tsp curry powder

a pinch of salt

¼ cup flour

1 egg

Peel the yam, slice into ½-inch-thick rounds, and pat dry with

either paper towel or a clean tea-towel.

Combine the breadcrumbs with the curry powder and salt.

Dust the yam wheels with flour, then dip first in the egg,

then in the breadcrumb mixture, coating all sides.

Put into a pre-heated, lightly oiled baking pan or sheet

and bake at 400 for 45 minutes, turning over after 20 minutes.

Serve on a bed of Baby Greens with the Honey-Lime Drizzle.

Honey-lime Drizzle:

Ingredients:

Juice of ½ lime

1 tsp honey

1/3 cup lite sour cream or greek yogurt

1/8 tsp salt

Warm the lime juice in a small pan; pour over the honey

and stir to combine.

Let cool, then add the sour cream (or yogurt) & salt

.

Allow the flavours to mix for at least ½ hour.

The meal was great served with a side of succotash that I had 
tucked away in the freezer, as well as steamed broccoli.


The tenderloin does double-duty: It provides tonight's dinner, with 
enough pork remaining for either a next-day pita-wich lunch (which
would be absolutely yummy with the leftover honey-lime drizzle and some
baby spinach), or what I actually ended up having: a bruschetta-style
open-faced sandwich on lightly-toasted sourdough bread, assembled
thusly:  first mayonnaise, then baby greens, then the pork and finely-sliced
crisp organic red delicious apple, and finally the all-important honey-lime drizzle.