Recipes

INGREDIENTS:

• Olive oil cooking spray
• 3 medium tomatoes, cored and cut in half horizontally
• 1 each zucchini and summer squash, cut lengthwise into 1/4-inch slices
• 1 medium red onion, cut in half horizontally
• 1 jalapeño pepper, seeded and cut in half lengthwise  
• 3 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 clove garlic, crushed
• 1/2 cup cilantro leaves, finely chopped
• 1/2 tsp sea salt, divided
• 1/4 tsp ground black pepper, divided 
• 4 4-oz pork tenderloin steaks

INSTRUCTIONS:

1. Heat oven to 475°F. Spray 2 large roasting pans with cooking spray. Gently squeeze tomato halves to remove seeds. Arrange tomatoes (cut-side-down), zucchini, onion and jalapeño in single layer on pans. Roast in oven for 10 to 12 minutes, turning once halfway through.
2. Meanwhile, in a small bowl, blend lime juice, oil, garlic, cilantro, 1/4 tsp salt and 1/8 tsp black pepper; set dressing aside.
3. Remove vegetables from oven and let cool for 5 minutes. Peel skin off tomatoes, then dice vegetables and gently mix them together in a large bowl. Pour dressing over vegetable mixture and set aside.
4. Heat nonstick pan over medium-high. Mist with cooking spray. Sprinkle pork with remaining 1/4 tsp salt and 1/8 tsp black pepper and cook in pan for about 3 to 4 minutes per side. Serve each pork steak with 1 cup summer squash salsa.