Pat loin roast dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the roast. Place in a shallow pan and cook in a 350° F oven for 1 to 1¼ hours or until internal temperature on a meat thermometer reaches 150° F, remove from oven, let rest until temperature reaches 160°, about 10 minutes. Slice to serve.
2 16-ounce pork tenderloins sliced into 1½-inch medallions
12 slices thick-sliced bacon
Wooden toothpicks-soaked in water
Salt and pepper, to taste
Texas Caviar
4 cups canned black-eyed peas, drained, rinsed
3 Tablespoons olive oil
2 Tablespoons chili powder
2 Tablespoons red wine vinegar
½ cup green onions, thinly sliced
Texas Caviar: Combine black-eyed peas and green onion in large bowl. Stir together olive oil, chili powder and vinegar. Add oil mixture to black-eyed pea mixture and stir until evenly coated. Cover: marinate at room temperature for 2-4 hours, stirring occasionally. Serve with bacon wrapped medallions. Bring 1½ inches of water to boil in a large skillet, add bacon and boil, uncovered for 1 minute; drain and cool slightly. Prepare a medium-hot grill. Wrap 1 piece of bacon around each medallion, securing with soaked toothpicks. Grill wrapped medallions over direct heat for 7-9 minutes, turn and continue cooking until internal temperature reaches 150° F, remove from grill, let rest 5 minutes before serving with Texas Caviar.
In a plastic bag, shake together pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium-hot fire for 8 minutes, turning occasionally to brown evenly. In large bowl combine couscous and boiling water and ½ teaspoon salt; let sit 5 minutes. Stir cherries and green onions into couscous. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates, top with orange slices and pork cubes. Stir together oil, orange juice, orange zest, brown sugar, salt and pepper. Drizzle over salads and garnish with chopped pecans.
1 pound boneless pork chops cut into 3-inch by ¼-inch strips
2 Tablespoons sugar
½ teaspoon salt
2 ripe, yet firm pears
¼ cup raisins
1 Tablespoon butter
½ cup walnuts, toasted and coarsely chopped
¼ cup vinegar
1 Tablespoon vegetable oil
6 cups mixed salad greens
Pare and core pears, cut into 12 slices. Melt butter in large nonstick skillet; gently sauté pears until they are tender but still hold their shape. Remove from pan and set aside. Add oil to pan and stir-fry pork until lightly browned, about 3 minutes. Remove pork from pan; add vinegar, sugar, raisins and salt to pan; stir gently to heat through. Put salad greens in a large salad bowl; top salad greens with pork mixture; toss. Garnish with walnuts.
Combine all ingredients except buns in a 4-quart slow cooker; cover and cook on high for 5-6 hours, until very tender. Drain; slice or shred pork. Serve on buns with additional barbecue sauce, if desired.
Cut 4 1-inch slices of pork and butterfly each slice by cutting horizontally through the middle-most part of the meat. Put each butterflied slice between pieces of plastic wrap using a wooden meat mallet, or the side of a cleaver, pound vigorously until the slice is about 10 inches across. Mix together flour, cornmeal, salt and black pepper. Heat ½ inch of oil in a deep, wide skillet to 365° F. Dip each slice of pork in water, then in flour mixture. Fry tenderloin, turning once, until golden brown on both sides, approximately 5 minutes total. Drain on paper towels and season to taste with salt and pepper. Serve on buns with desired condiments.
2 pounds boneless pork chops, cut into bite size chunks
1 Tablespoon white vinegar
1/3 cup corn starch
1 Tablespoon olive oil
1/3 cup olive oil
1 8-ounce can of corn niblets
1½ Tablespoons ground cumin
1 12-ounce jar tomato salsa
1 package of 12 flour tortillas (6” or smaller), warmed
1 8-ounce container sour cream
1 bunch fresh cilantro
1 red onion, thinly sliced
1 8-ounce package shredded cheese
Salt and pepper, to taste
In a bowl, mix together corn starch, oil, cumin, and 1 teaspoon pepper until smooth. Add pork to mixture and set aside to marinade for 30 minutes. Clean cilantro, pull whole leaves from stem (discard stems), place in bowl. Add red onion to cilantro, dash of black pepper, vinegar, and 1 tablespoon olive oil, toss to coat and set aside. Using a non-stick sauté pan add a teaspoon of olive oil and cook pork in batches over medium-high heat without removing the marinade. Cook until the outside of the pork is brown and a crust has formed. Add more olive oil if needed. Take one tortilla and layer a teaspoon of sour cream in the center, 7-8 chunks of pork, a spoonful of salsa, cilantro and red onion salad to taste, a teaspoon of corn kernels and a pinch of cheese. Fold over to serve and eat.
1 pound pork tenderloin, cut into ½-inch thick strips
1 cup fresh ripe mango chunks
1 small red bell pepper,seeded and sliced
½ medium onion, sliced
2 teaspoons taco seasoning mix
4 flour tortillas, warmed
2 teaspoons oil
Toss pork strips with taco seasoning to coat evenly. Heat oil in large nonstick skillet over medium-high heat; add pork strips, onion and pepper to skillet; stir-fry for 3-5 minutes. Divide pork mixture and mango chunks into four equal parts; roll up in warmed tortillas. Serve with Chipotle Sour Cream.
Chipotle Sour Cream: In medium bowl, combine 1 cup sour cream, 2 teaspoons minced canned chipotle chilies in adobo sauce, ¼ cup minced cilantro, and 1 minced garlic clove; mix until well blended. Cover and refrigerate several hours to let flavors blend.
