Grilling in the summer is a norm around here…But making a quick meal beyond a burger or a steak gets a little trickier… I mean we all know how to marinate meat and throw it in the oven or on the grill, but what else can we do to make it a little more special? Well. Fruit Salsa. It’s literally the most simple way to make your regular old pork tenderloin fancy and delicious! And certainly you can use it to top chicken breasts, steaks or yes, even a burger. You can honestly whip it up in minutes and use it immediately or pop it in the fridge until you’re ready to use it…if you do that all the flavors get really cozy and friendly. And don’t we all like friendly food? What I like best about my recipe is I used a combo of fresh and canned ingredients. It makes things SO easy. Also, you can really get creative with any ingredients you have in your pantry…chipotles in adobo would be a great addition….canned corn would be really fun…chopped canned green chilis would make this a little different. Really the list goes on and on. I’ve teamed up with my friends over at Safeway and Albertsons today for the Cans Get You Cooking promotion. Most of us have a pretty well stocked pantry – or “cantry” without even realizing it! Mixing the fresh ingredients with the canned is such a great trick. Plus canned fruits and veggies is one of the best ways to get food from farm to table – locking in nutrients at the peak of ripeness just hours after picking. Just get a little creative! All I did was chop up some fresh fruit and veggies, combined it with my canned Ro-Tel tomatoes and some canned jalapenos and boom. Even serving this with a bowl of chips makes a great appetizer! I love this stuff served on a simple pork tenderloin seasoned lightly with salt, pepper and smoked paprika! Throw the pork on the grill or in the oven, cook it’s internal temp reaches 165°F, and top with your salsa! This is truly one of my favorite meals!! This is a sponsored conversation written by me on behalf of Albertsons & Safeway. The opinions and text are all mine.
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