Tag Archives: Pork

Pork Tacos in Achiote Sauce

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This was so flavorful and delicious. The sauce can easily be used on different meats – the key is to make sure the meat cooks on all sides, like either stacked like in this recipe or on a rotisserie.

Ingredients:

5 lbs. boneless pork shoulder roast, cut into thin strips

1 pineapple, skinned and cut into rounds

Achiote sauce ingredients:

3 T. achiote paste (I found some at Amazon)

2 T. chili powder

1 T. garlic powder

1 T cumin

1 T salt

1 T pepper

1 T oregano

3/4 cup white wine vinegar

1 cup pineapple juice

Directions:

Preheat the oven to 350.

Combine all the sauce ingredients. Place the pork slices into the sauce and stir to combine well. Refrigerate for at least 2 hours.

On a baking sheet covered in foil, place two pineapple slices. Put a wooden skewer into the pineapple slices. Begin stacking the meat on it and finishing with another piece of pineapple. Try to get the stack to stand and not fall (this can be tricky).

Bake for about 1 1/2 hours until charred and deep red.

Slice the meat off the skewers and serve with tortillas, cheese, salsa, avocado, lettuce, or whatever other toppings you like.

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Pork Cutlets in Rosemary Sauce

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This is light and tasty – except I might not use the vinegar next time. Maybe a little sherry or marsala instead!

Ingredients:

4 thin cut pork cutlets

Sliced garlic (2 cloves)

Flour for dredging

1 t. minced fresh rosemary

1 cup chicken broth

1/4 white wine

1/3 cup whipping cream

4 T. raspberry vinegar (or substitute sherry or marsala)

Directions:

Season both sides of the cutlets with salt, pepper, and some of the chopped rosemary.

Dredge in flour, shaking off the excess.

Heat a frying pan until very hot. Add some olive oil and the garlic. Cook the garlic until it starts to become golden. Discard the garlic.  Add the cutlets and cook quickly until browned on both sides. Remove from the skillet.

Reduce the heat a bit. Add the broth, wine, vinegar, cream, and the remaining rosemary. Cook until the sauce begins to thicken. If it needs to thicken more, take some flour and mix it with some cold water before adding it to the pan. Once you have achieved the consistency desired, add back the pork cutlets and cook for a couple of minutes.

 

String Beans with Ground Pork

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Green beans are not one of my favorite vegetables – I think the “squeakiness” of them bothers me. But if they are more cooked, I can tolerate them better. Therefore, I boil them before using them and this seems to help!

Ingredients:

3/4 lb green beans (I use the Haricots Verts from Trader Joes) – cut into bite size pieces

1 lb. ground pork

3 garlic cloves, minced

3 T. soy sauce

3 T. lime juice

Red chili flakes

Chicken bouillon

Directions:

Boil the green beans until they begin to turn tender in some salted water.

In the meantime, heat some olive oil in a pan. Add the ground pork and cook it until no longer pink, breaking it up.

Add in the garlic cloves, salt and pepper. Cook for a minute.

Add the green beans and cook altogether for a few minutes until the pork is cooked and the beans are even more tender.

If the pork begins to dry out, add some water with some bouillon, cover and simmer until the beans are cooked. Make sure all the liquid is evaporated.

Add the chili flakes, soy sauce, and lime juice. Mix altogether and cook for a few more minutes.

 

Stuffed Pork Tenderloin

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The tiny pork tenderloin roasts from Trader Joe’s are the best! They always turn out moist and they don’t take forever to cook.

Ingredients:

1 small pork tenderloin (butterflied)

1 package spinach leaves

1 cup shredded cheese (whatever you like)

1/2 c shredded parmesan cheese

4 garlic cloves, minced

2 T. minced fresh rosemary

1 T. fresh thyme

Salt & pepper

Olive oil

Flour for dredging

1 c white wine

Fresh sage leaves

Directions:

Pound the butterflied pork tenderloin until it is well flattened.

Cook the spinach and 2 T. garlic in some olive oil until wilted. Chop.

Combine the spinach, cheeses and seasonings in a bowl.

Spread all over the pork tenderloin. Roll up the tenderloin lengthwise and secure, either with pins or twine, so that the filling remains well inside.

In a small bowl, combine the rosemary, thyme, 2 T. garlic, salt, pepper and 1/4 c olive oil. Mix it well and spread it on the rolled up tenderloin roast.

Sprinkle some flour on the roast and spread it with your hands to cover the roast.

Heat a pan with olive oil. Add the roast and brown REALLY well on all sides.

Add the wine (you may have to cover the pan to avoid too much sizzle with the wine). Reduce the heat. When the wine sizzle has calmed down, add the sage leaves and turn the roast. Cover and cook slowly for about 30 minutes, checking every so often to make sure the liquid hasn’t evaporated. If it’s getting dry, add more wine or water.

When done, let it rest for about 5 minutes. Slice into thin slices and arrange on plate. Pour some of the sauce over it and serve.