Pork Tenderloin with Cucumber Relish is preserved from a printed magazine clipping filed under Meats in My Mom’s Recipe Box. Front and back scans document the finished-dish photograph and the complete printed recipe.
Original Recipe Card
Ingredients
- 3 cloves garlic, minced
- 1 jalapeño pepper, minced
- 2 tsp. ground cumin
- 2 tsp. dried thyme
- 1 1/4 tsp. salt
- 2 pork tenderloins, about 1 1/2 lbs. total
- 1 cucumber, seeded and chopped
- 1/2 green bell pepper, chopped
- 1 Tbs. lime juice
- 1/2 tsp. grated lime zest
Directions
Heat the oven to 425°. Combine garlic, jalapeño, cumin, thyme and 1 tsp. salt. Rub half the mixture on each pork tenderloin. Put pork in a shallow roasting pan and roast until a meat thermometer inserted in the center registers 160°, about 25 minutes. Meanwhile, combine cucumber, bell pepper, lime juice, zest, 1/4 tsp. salt and pepper to taste. Set aside. When pork is done, cut in diagonal slices and serve with the relish.
Yield
6 servings
Preservation Notes
This printed magazine clipping is stapled to an index card and preserved across front and back scans. The photograph, recipe text, staple, publication branding, and low-fat label remain visible as found.
Notes From the Original
Per serving: Cal. 167 Pro. 27g Fat 5g Sod. 508mg Carb. 4g Chol. 84mg
Work Time: 25 min. Total Time: 1 hr.
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
