Tex-Mex Pork Loin & Cilantro Green Rice

The perfect movie to see on Thanksgiving would have to be "The Road" - it's based on a Cormac McCarthy novel about the world after the Apocalypse -  and, if you actually somehow believed you had nothing to be thankful for before seeing this movie, you will be guaranteed to change your mind after viewing this interpretation of the world's end.  I exited the movie theater into Times Square and thought it was the most beautiful sight ever.

I did not make a turkey, having no oven to cook in which to cook it.  This freed up my day considerably from worrying about the cooking, the eating, and the leftovers.  I briefly glanced at the turkey breasts on sale at Whole Foods which, for $26.00, made me laugh. Also, the frenzy of the ladies picking up their turkey orders (which I noticed was very complicated and high tension, due the calamitous mix up of birds by Whole Foods) made me glad to not be thinking about stuffing and other brain taxing problems - such as having dinner with the in-laws.  I saw a magazine at the salon with an article giving helpful suggestions on how to behave with your in-laws over the holidays and I breathed a sigh of relief.  That is a situation where you're never going to come out the winner.  My friend Cat - one of the kindest people in the world - has finally gone on strike with her in-laws and implemented the silent treatment.  It doesn't really work (nothing does) but it's a nice break.

  Here is a nice festive non-turkey meal for Thanksgiving.

Seasoning the pork loin with paprika, Chili powder, salt & pepper, cumin
Roast in a pan at 400 for approx 40 minutes, (depending on the size etc.- you will have to be the judge!)

Cilantro rice:

Start with cooking one cup of rice and (everyone knows) 2 cups of water for 20 minutes
 Wash a bunch of cilantro very carefully - you do not want any grit

Puree in the blend or food processor with:
1/8 cup olive oil
1/8 cup water
splash of cider vinegar
1/4 tsp salt,
2 cloves of garlic



You mix 1/2 of this cilantro puree into the rice after it's cooked.
Reserve the other 1/2 for serving with the pork loin


While the pork loin is roasting and the rice is steaming, prepare the sauce:

1 sliced yellow onion, sauteed golden brown
1 sliced clove garlic
1 tsp smoked Spanish paprika
6 cherry tomatoes, quartered
2 tbls hot sauce, depending on the heat & brand!
Splash of balsamic vinegar
5 sliced chili olives
salt & pepper
Simmer and reduce


Just before serving, add
1 cup of brocolli florets
1/4 cup corn (frozen or fresh)
and steam in the sauce

Slice the pork loin into nice slices (looks great!)

Spoon the remainder of the cilantro puree on the plate and arrange the pork loin slices over - top with the spicy tomato sauce

....that's a nice dinner - Happy Thanksgiving!

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