The Winning Meal - Created by Jennifer

Pork Tenderloin Stuffed with Asparagus and Lemon Rice

Lemon Rice:

½ cup long grain rice

1 cup chicken stock

3 tbsp lemon juice

1 tsp dried parsley

1 pork tenderloin

6 asparagus stalks

Olive oil

Mix chicken stock, lemon juice, and parsley in saucepan. Add rice and bring to a boil. Reduce heat to low and simmer, covered, for about 30 minutes or until rice is tender. COOL IN REFRIGERATOR FOR AT LEAST AN HOUR.

Preheat oven to 180˚. Butterfly pork tenderloin and spread open. Place asparagus tips at the edge of tenderloin, three at each end so that when tenderloin is rolled up, asparagus tips will be visible at each end. Moisten rice with a teaspoon or two of olive oil and spread over pork. Roll up tenderloin and fasten closed with small metal skewers. Wrap in tinfoil and bake in roasting pan for about 45 minutes or until pork is no longer pink.

White and Sweet Potato Wedges

2 white potatoes, peeled and cut into wedges
2 sweet potatoes, peeled and cut into wedges
¼ cup olive oil
2 cloves garlic, crushed
1 tsp of dried rosemary

Preheat oven to 180˚. Mix olive oil, garlic, and rosemary. Spread potato wedges across baking try and brush with oil mixture. Bake for about 45 minutes, or until potatoes are tender.

Avocado and Tomato Salad

1 avocado
1 tomato
1 tsp lime juice
1 tsp dried oregano

Chop avocado and tomato into cubes, reserving avocado skins. Pour lime juice over avocado and tomato. This will prevent the avocado from turning brown, as well as add flavour. Add dried oregano and stir. Serve mixture in reserved avocado skins.