Here’s the recipe for that beautiful meal I posted Thursday!  It was as awesome as it looked.  I originally used the recipe from Clean Eating Magazine for Pork Steaks with Summer Squash Salsa.  However, I couldn’t find summer squash when I originally made it and google wasn’t working on my phone so I couldn’t google what the heck they looked like.  So, I used what I knew as squash- the yellow and delicious kind.  We loved it, so I’ve made it like that ever since.   This has been one of our favorites as well as one of my friends’ and family’s favorites.  Enjoy 🙂

Pork Steaks with Squash Salsa

  • Olive oil cooking spray
  • 3 medium tomatoes, cored and cut in half horizontally
  • 1 each zucchini and summer squash, cut lengthwise into 1/4-inch slices
  • 1 medium red onion, cut in half horizontally
  • 1 jalapeño pepper, seeded and cut in half lengthwise
  • juice of 1 lime
  • 1 tbsp olive oil
  • 1 clove garlic, minced (I use the jarred kind.  I admit it.)
  • 1/2 cup cilantro leaves, finely chopped (Use fresh.  It’s way better.)
  • 1/2 tsp sea salt, divided
  • 1/4 tsp ground black pepper, divided
  • 4  pork tenderloin steaks (I use two…or three, depending if Batman is hungry that day.) (Note: We tried this with bone-in pork chops and it was confusing…cutting through the salsa was always a surprise.)



  1. Heat oven to 475°F. Spray 2 large roasting pans with cooking spray. Gently squeeze tomato halves to remove seeds. Arrange tomatoes (cut side down), zucchini, onion and jalapeño in single layer on pans. Roast in oven for 10 to 12 minutes, turning once halfway through.
  2. Meanwhile, in a small bowl, blend lime juice, oil, garlic, cilantro, 1/4 tsp salt and 1/8 tsp black pepper; set dressing aside.
  3. Remove vegetables from oven and let cool for 5 minutes. Peel skin off tomatoes (In the original recipe, their tomatoes were gorgeous.  Mine always look like dead jellyfish.  But they’re delicious.), then dice vegetables and gently mix them together in a large bowl. Pour dressing over vegetable mixture and set aside.
  4. Heat nonstick pan over medium-high. Mist with cooking spray. Sprinkle pork with remaining 1/4 tsp salt and 1/8 tsp black pepper and cook in pan for about 3 to 4 minutes per side, or until a meat thermometer reads 160 degrees. Serve each pork steak with 1 cup summer squash salsa.

We usually serve this over brown rice.  I’ll tell you right now, rice is my nemesis.  I can cook just about anything…except rice.  It doesn’t matter if it’s real rice, or 5 minute rice.  I.  Can’t.  Do.  It.

We recently tried quinoa (pronounced keen-wah.  Look, you learned something!) it was awesome.  Add some lime juice and garlic powder to it and it’s even better.

Anyway, hope y’all enjoy this!  Tomorrow I’ll be posting a burger recipe with a healthier ranch sauce and hopefully a CLEAN PEACH COBBLER.  Yea.  Get excited.

Night!  🙂20130530-174511.jpg