I’m always a little sad to see summer go — mostly because I have to say goodbye to great tomatoes — but I do love the transition into autumn. As temperatures gradually drop, turning on the oven becomes more and more enticing, as do long-cooked dishes. This week’s recipe, perfect for the seasonal transition, comes from food entrepreneur Dana Sicko. Dana’s Carnitas with Pineapple-Jicama Salsa are made using the pressure cooker to maximize efficiency in cooking pork tenderloin. The spicy and contrasting flavors and textures still evoke bright summer food even as the days get shorter. If you can’t find jicama, Dana recommends using cucumber and radish together in its place. —Kristina
Why Dana loves this recipe: I haven’t met a single person who says “no” to tacos or carnitas or, really, any Mexican food! I love this recipe because it is a great hit of flavorful and succulent (yet lean) pork tenderloin and the pineapple-jicama salsa is a great punch of texture and bright flavors. Also by using the pressure cooker you are able to get a delicious texture of meat in less than half the time. I absolutely love my pressure cooker. This is a great recipe moving into the fall when the evenings start to get a little cooler and you have exhausted the grill.
Food Photography by Kristina Gill | Portrait by Julie Andersen