It all started with these.....
Keith ordered me these for administrative professionals day, since he considers me his administrative assistant (which I practically am!). They arrived yesterday, and I was very excited to try them out!!
[$5 for all three! Why? Because they were 2009 edition....
2011 edition is running around $18 each!)
So then we play this game, where Keith tells me a page number, I turn there and that's what we eat for dinner. He chose page 128, and it was pasta...I'm not a big pasta person (spent 2 years of college eating only pasta) so we went to page 129 and it was Cilantro-Lime Pork Roll Ups with Caramelized Onions - YUM!
We had a parmesan pork tenderloin in the freezer, so I pulled that out to defrost. Since it was already marinaded, I didn't do the first half, the cilantro-lime marinade part, so I guess these were actually parmesan pork roll ups with caramelized onions. I also used black beans instead of refried...but those were the only changes I made!
[sliced 2 small onions, put with about a tbsp. oil and some crushed red pepper]
[cut the tenderloin in to smallish size cubes]
Once the pork was cut up, I added it in with the onions and let it cook]
[While it was cooking I rinsed the black beans]
[Once finished cooking, I mixed the onions, pork and beans together in a bowl]
[I put a spoonful of the mixture down and then sprinkled cheese on top]
[rolled, placed seams down in a greased 13x9 pan]
[put in 375 degree oven and baked for 15 minutes -
I had enough for 9, but could have stretched it to fill 10...
2 of my roll ups didn't fit in the 13x9 pan,
so I just used a glass bread pan I had for the remaining 2]
[served with chips, salsa, and sour cream]
[SO good! I really only ended up eating 1, so that I could have room for dessert later!]
[my critic gives it a big thumbs up!]
And I topped it off with dessert:
[angel food cake, ice cream, raspberries, and hot fudge!]
Total time from prep to cook was about 30 minutes. I love when new recipes work out! Thanks administrative professionals day, and thanks to my boss and best friend, Keith!