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Chef On A Shoestring

Mina Newman
Dylan's Prime

Tomato and Cucumber Salad
Mustard Crusted Pork Loin with Corn and Caramelized Red Onion Salsa
Watermelon and Orange Cocktail

Tomato and Cucumber Salad with Red Wine Vinaigrettecolor=blue>


10 Plum Tomatoes (Quartered)
2 Cucumbers (Peeled, Medium Diced)
1 Red Onion (Thinly Sliced)
3 oz. Red Wine Vinegar
5 oz. Extra Virgin Olive Oil
2 Tablespoons Dried Oregano
Salt and Pepper to Taste

Method: Combine all ingredients in a large bowl. Toss together. Season to taste.

Mustard Crusted Pork Loin with
Corn and Caramelized Red Onion Salsa


4 Pork Loins
5 Tablespoons Golden Mustard
1 lb. Bread Crumbs

Clean pork loin of any extra fat. Spread mustard all over outside of loin. Dip into bread crumbs. Season with salt and pepper. Reserve. In large saute pan, heat 4 Tablespoons of oil smoking hot. Place pork in oil. Turn on both sides to brown evenly. Place in an oven at 400-degress for 10-15 minutes until medium.

For salsa:


4 Red Onions (julienne)
5 Ears of Corn (kernels removed)
1 Quart of Water
1/4 bunch of Cilantro, chopped
1 Red Bell Pepper, (diced small)
Juice of 2 Limes
6 Tablespoons of Olive Oil
Salt and Pepper

Method For Salsa: Heat 3 Tablespoons of oil in saute pan. Add onions and caramelize. Toss frequently until all are well browned. In a separate pot, bring water to a boil (add a bit of salt). Add corn kernels and cook until tender. Remove corn kernels from water. Discard the water.

Add corn to the onions. Toss all together with rest of ingredients. Season with salt and pepper to taste.

To Serve: Remove pork from oven. Slice thinly. Place a small mound of salsa in center of plate. Lay pork over the top.

Watermelon and Orange Cocktailcolor=blue>


5 lbs. Watermelon (cut into medium wedges)
8 Navel Oranges (peeled and sectioned) - Reserve the juice
½ oz Fresh Mint Julienne


Lay watermelon in bottom of bowl. Toss orange segments with mint and the reserved juice. Place on top of watermelon. Serve chilled.