Recipe Archive
Rachel's Rubbed Pork Tenderloin with Andouille Sausage Sweet Potato Hash
Mexican Madness seasoned Tilapia with Sauteed Shrimp Salsa and Pineapple Almond Rice
Mexican Madness Chicken Breasts with Spinach Mushroom Rice
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Recipe of the Week:
Rachel's Rubbed Pork Tenderloin with Andouille Sausage Sweet
Potato Hash
1.5 lbs.pork tenderloin, silver skin removed
4 Tbsp Rachel's Rub
Method: Rub entire pork tenderloin, wrap and refrigerate 4-24 hours. More intense flavor the longer the rub time!
Grill to internal temperature of 145 and let rest 15 minutes before slicing.
Serve with Andouie Sausage Sweet Potato Hash
2-3 Tbsp olive oil
1 large sweet potato, par baked 30 minutes
2 cups andouie sausage, cut into 1" pieces
2 Tbsp garlic, minced
1 cup red bell pepper, diced
1/2 cup green onion, chopped
2 cups heavy cream
2-3 Tbsp Killer Cajun Rub
2oz shredded parmesan
Method:
bake sweet potato for 30 minutes only, let cool, peel and dice into 1" pieces
In large frying pan on medium high heat add oil and sausage, saute 3 minutes. Add garlic, peppers and sweet potatoes. Saute 3 minutes. Add remaining ingredients and cook for 3 minutes more. Serve immediately.
Substitues: can use Italian Sausage and Idaho potatoes if you like.