Day 319: A Slaw Free Dinner

I couldn't bare to serve my husband slaw again, for the third day in a row.  So instead, I repurposed last night's leftover guacamole, using it as a bed for some spicy pork tenderloin.

I sliced the pork lengthwise, being careful not to cut it all the way through.  I then folded it back and coated the inside with a finely chopped canned chipotle pepper and sprinkled it with S&P.  I closed the pork back up, tied it up on the end and in the middle with cooking twine, and sprinkled more S&P on the outside.

After browning it on all sides in a pan pre-heated with a thin coating of olive oil, I placed it in a roasting pan and finished it off in the oven at 375 degrees.  It took about 15 minutes, but that timing could obviously differ, depending on the size of the meat.  Ours was just under a pound.

The pork was definitely spicy, but the cool guacamole was a nice compliment.

Alongside, I served sauteed asparagus and sugar snap peas.  I cooked them in the same pan as I had browned the pork, after pouring out the excess fat and liquid.  As usual, I used white wine to deglaze the pan and then cooked the veggies over medium-low heat for about 10-12 minutes.  After plating them, I sprinkled some toasted sliced almonds over the top for crunch and flavor.

So...there's still slaw left in the fridge and I'm kind of out of ideas for how to use it up.  I may have to toss it tomorrow.  Leave a comment if you have any ideas!