Cinnamon Pork with Salsa

pork

My brother calls me Mo. When I was younger, lots of people did—but now he’s the only one. There’s something so familiar about it—a depth of knowing that simultaneously feels comforting and strange. It sometimes still takes me by surprise.

He and his family stayed with me this weekend. Jaxon turned three on Saturday and we all rode the pumpkin train to celebrate. They got here on Friday and we walked around ArtPrize for a while before some of my friends came over for dinner. I love feeding people around my table. And the mix of friends and family resonated with the same strange familiarity of my brother’s nickname. Comfortable. Odd. Good.

Tucking Caitlin and Jaxon into bed in my room—a space so far removed from my family most of the time—had a similar sentiment. I wish I saw them more, yet I love where I am. For now I’ll live in the paradox and embrace the tension. And I’ll make pork and salsa and eat with people I care for deeply.

Serves 8

 For the pork:

  • 2.5-3 pounds pork tenderloin
  • 4 tablespoons olive oil
  • 5 garlic cloves, minced
  • 3 tablespoons chili powder
  • 1.5 tablespoon cinnamon
  • 3 teaspoons salt

For the salsa:

  • 1-2 apples, diced
  • 1 red bell pepper, diced
  • 2 limes, juiced
  • ½ small red onion, diced
  • Handful fresh cilantro, chopped
  • 1 tablespoon honey
  • Salt and pepper to taste

Preheat the oven to 400. Mix the oil, garlic, chili powder, cinnamon, and salt and then coat the pork. Heat some oil on the stove and brown the meat for 2-3 minutes per side. Place the pork in a foil-lined pan and bake for 20 minutes. Remove it from the oven and wrap it in the foil for ten more minutes before slicing. While the pork is cooking mix all the salsa ingredients together.

I served the pork and salsa separately and let people top their meat how they liked, but you could also serve it on one platter.

Adapted from this recipe.

Here we are on the train!

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