I’d rather be on the beach – Orange & Ginger Pork with Corn and Avocado Salad

As I have expressed before, I am sick of winter. And thanks to ol’ Phil the Groundhog, it seems that winter is going to wear out it’s welcome. I really shouldn’t be complaining since I live in the South and we don’t get the deep freezes that those north of us see, but it’s still cold. Cold enough I can’t really take the kids outside to play very often and my toes haven’t seen outside of a pair of socks in months. We have also been planning our 5 year anniversary trip so I guess being somewhere nice and warm is at the front of my mind.
Obviously, I can’t afford a trip to the beach right now, but I can certainly afford the avocados that are on sale everywhere right now. So I threw together this tropical meal that is doing a pretty good job at holding back the winter blahs…at least during dinner.

Orange and Ginger Pork Tenderloin

1 cup Orange marmalade
3 Tbsp. orange or grapefruit juice
1 heaping Tbsp. brown sugar
zest of 1 lime
1 – inch piece of ginger, grated
1 pork tenderloin

In a saucepan over medium-low heat add all ingredients (except pork) and stir until marmalade is melted and mixture is hot. Let simmer for 5 minutes.
Preheat broiler. Brush pork with glaze and place on broiler pan. Broil about 6 inches from heat. Rotate and baste several times until meat is cooked through, about 15-20 minutes.

Corn and Avocado Salad

1 can whole kernel corn ( or use frozen that has been thawed)
1 pint of cherry tomatoes, halved
1 avocado, diced
1/2 cup red onion, diced
1/4 cup cilantro
juice of 1 lime
zest of 1 lime
2 Tbsp. olive oil
S & P

Whisk together cilantro, lime zest and juice, oil and salt and pepper. In a medium bowl mix together corn, tomatoes, avocado and onion. Pour dressing over vegetables and toss. Serve.