This recipe is suitable for babies 7-9 months and up, toddlers, big kids and adults. Always make sure the consistency of your baby's food is one he can handle and before combining foods make sure he has tried each one individually first.
Serves 2 adults and 2 children:
1 cup of brown rice
2 tbsp, extra virgin olive oil
1-1.5 lb pork tenderloin with silver membrane trimmed off, seasoned with salt and pepper
1 mango, peeled and diced
2 tomatoes, peeled, de-seeded and diced
1 small jalapeno pepper, de-seeded and minced
3 tbsp fresh lime juice (1 lime)
¼ red onion, minced
1 tsp Kosher or coarse sea salt
1 bunch of fresh asparagus - washed with the rough ends trimmed off
*Preheat oven to 450 and line a baking sheet with unbleached parchment paper.
*Bring 2 cups of purified water or low sodium vegetable or chicken stock to a boil in a small saucepan over high heat. Add the rice and let boil for 1 minute. Reduce heat to low, cover and let simmer for about 20 minutes, until all of the liquid is absorbed.
*While the rice is cooking, heat olive oil in a large skillet over high heat. Add pork and cook 2-3 minutes on each side. Transfer pork to the baking sheet and place into the oven, on the center rack, and roast for 10-12 minutes. Remove from the oven, transfer the pork to a plate, and let sit for 10 minutes.
*While the pork is in the oven, pour purified water into a large pot until it is about 1 inch deep and bring to a boil over high heat. Put the asparagus into a steamer basket and place into the pot. Cover with a tight fitting lid and steam for about 5 minutes.
*Combine a small portion of the mangoes and tomatoes in a bowl for the baby/toddler and set aside.
*Combine the remaining mangoes and tomatoes in a bowl with the jalapeno, red onion, lime juice and salt; mix well.
*Serve: For 7-12 months, place a little of the unseasoned mango and tomato, pork, asparagus and brown rice into a food processor and pulse until desired consistency is achieved. For a toddler, be sure the pork, mango and tomatoes are bite sized before serving. For an adult, slice the pork tenderloin into medallions, top with the mango salsa and serve alongside the rice and asparagus.
*Leftovers will stay fresh in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months.