Cornmeal Pancakes With Spiced Pork Avocado Salsa Food

SPICED PORK TENDERLOIN AND AVOCADO SALSA

Steps:

• Preheat oven to 400°F.
• Stir together salt, allspice, and cayenne. Pat pork dry and sprinkle spice rub all over pork, pressing to adhere.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 tenderloin at a time, on all sides, about 1 minute each. Transfer as browned to a large roasting pan and arrange 2 inches apart.
• Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center of each tenderloin registers 155°F, 20 to 25 minutes. Let pork stand 5 minutes before slicing.

CORNMEAL PANCAKES WITH SPICY BEANS

Steps:

• Sift flour into bowl, add polenta and stir. Make well in centre and add combined eggs and milk, stir until smooth.
• Grease non-stick pan with melted butter. Heat over medium heat. Pour in enough batter to cover base.
• Cook 1-2 minutes then turn over and cook other side. Repeat.
• Meanwhile heat oil in pan. Add cumin, coriander, cardamom, cook stirring constantly for 1 minute.
• Add 1/2 of the beans and water stir to combine. Cook on medium heat 3-4 minutes.
• Mash beans with back of wooden spoon. Add the rest of the beans, mix to combine.
• Place spoonful of bean mixture in centre of each pancake. Top with avocado, sliced jalapeno and coriander.
• Fold and place on plates serve with sour cream on side.