Contributed by Chef Mike Minor
Date: Friday, June 5, 2020

Executive Chef Mike Minor at Border Grill and Three Square Culinary Council member shares with us recipes for pork tenderloin, mashed potatoes, apple sauce and green beans, all of which were inspired by items provided at food distributions across the valley.


1 pork tenderloin
Salt and pepper (to taste)
3 apples cleaned and cored
1 tablespoons cinnamon
¼ cup water
6 ounces green beans
4 tablespoons garlic fresh chopped
Butter (to taste)
2 tablespoons sugar
3 potatoes
½ cup milk
1 tablespoon white vinegar


Apple sauce: Add peeled, diced apples in a small sauce pot with water, cinnamon and sugar. Cook until soft. Add vinegar and mash until satisfied with the result.

Mashed potatoes : Add water, potatoes and garlic in a pot and cook until potatoes are fork tender. Drain and add milk, butter, salt and pepper. Mash potatoes with a potato masher until satisfied with the result.

Pork tenderloin: Clean silver skin on tenderloin and season with your favorite spices. Preheat oven to 350°F. In a hot sauté pan or cast iron skillet, sear all sides of the meat and then place in the oven to continue cooking until pork reaches 125 °F. Remove pork from oven and rest for 3 minutes before cutting into it.

Green beans: If using fresh green beans, peel and rinse well with water. In a hot pan, add oil and cook green beans with butter and garlic until cooked.

1$ = 6 Meals

stay informed

Get the Scoop with our E-Newsletter!

Three Square Food Bank (Three Square) is registered with the Secretary of State and qualified by the Internal Revenue Service as a 501 (c)(3) nonprofit organization, and a member of Feeding America. Established in 2007, Three Square is Southern Nevada’s only food bank and the area’s largest hunger-relief organization. Our mission is to provide wholesome food to hungry people, while passionately pursuing a hunger-free community. Your charitable contribution to Three Square is tax deductible to the extent allowed by law.