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I felt like a tangy and herb infused sauce, but settled on a marinade that imparted the same and doubled later as the sauce with a few additions!

• 1 lb boneless pork loin, cubed
• 2 tbsp Dijon mustard
• 1/4 cup olive oil
• 1 cup white wine
• 10 sprigs of fresh thyme, leaves only
• 1 tsp of red pepper flakes
• 2 crushed garlic cloves
• 2 tbsp flour
• 1 can of chicken stock
• 1 onion, chopped
• 1/2 each red/green bell pepper, chopped
• 2 zucchini, center removed, sliced
• 1 bunch green onions, trimmed and chopped
• 2 ribs of celery, chopped
• 1/2 cup toasted walnuts
• chopped parsley for garnish
• salt and freshly ground black pepper to taste

Mix a mixing bowl place the garlic, salt, wine and mustard. Slowly whisk in the oil and emulsify like a dressing. Add the red pepper flakes and thyme, mix thoroughly to incorporate completely. Add chopped pork to bowl, pour marinade over meat and toss to coat evenly. Marinade for 30 minutes.

Meanwhile, in a small saute pan, toast the walnuts until they release their aroma, several minutes, do not burn!

Next, slice the ends off the zucchini, then lengthwise. With a small spoon scoop out the center pulp and discard. Cut these into slices along with the celery and other vegetables.

Drain the pork and reserve the liquid. In a large stock pot, add the oil and cook the pork until brown and crispy. Sprinkle with the flour and cook for several minutes. Slowly add the broth and reserved marinade to make a sauce. Add the vegetables and walnuts. Cook on medium for several minutes. Season with salt and top each place with chopped parsley.

Tags: dijon mustard, pork
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The pressure cooker is a great invention. When pressed for time it can help make some tough cuts of meat incredibly tender and others, like ribs, fall off the bone.

Here I am cooking cubed pork with vegetables to make a quick and delicious stew. The Fagor™ Splendid 4-Quart Pressure Cooker is amazing with it’s ability for quick steam release where you no longer need to run it completely under cold water to bring the temp down before releasing the lid.

• 1 1/2 lbs of pork shoulder, cubed
• 1 onion, chopped
• 4 tomatillos, chopped
• 4 ribs of celery, chopped
• 6 green chilis seeded and chopped
• 4 Yukon Gold potatoes, peeled and cubed
• 1 tbsp ground cumin
• 1 tbsp crushed garlic
• 2 tbsp vegetable oil
• salt and freshly ground black pepper to taste
• 1 can chicken broth to cover

In a pressure cooker, add the oil and brown the pork. Add the remaining ingredients and mix together completely to incorporate. Bring to a quick boil, close the lid and cook on low for 20 minutes. The steam should be low and steady. Let cool per manufacturer instructions, or if you have a quick release cooker like I do, release the steam and serve hot with briskets to sop up the amazing gravy.

Tags: green chilis, pork
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I had this idea to incorporate the traditional meatloaf with some Mexican seasonings, and with the addition of cheese in the center of the loaf, it was a hit.

• 1 lb ground pork
• 1 lb ground beef
• 2 eggs
• 1 onion chopped
• 1/2 bunch cilantro chopped
• 1 tbsp ground cumin
• 1 tbsp fresh chopped garlic
• 1-4oz can chopped green chilis
• 1/2 cup salsa to top meatloaf
• 1/4 lb Pepper jack cheese
• 1/4 lb Sharp cheddar cheese

Preheat oven to 325˚. In a mixing bowl incorporate all ingredients except the salsa and cheeses. Press half of the meat mixture into a loaf pan. Cut the cheeses into 3 “fingers” each, and place on top of the meatloaf, making sure not to touch the sides. The meat mixture needs to be encasing the cheese. Place the other half of the meat mixture on top now and press firmly. Top with the salsa to coat and seal the top. Bake for 65 minutes and let cool. Drain fat and enjoy!

Tags: beef, green chilis, meatloaf, pork
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This is a simple recipe with a lot of flavor. Serve with rice and steamed vegetables.

• 2 tbsp vegetable oil
• 2 pork loin chops, 3/4″ thick
• 1/4 cup chicken broth
• 1 tbsp extra crunchy peanut butter
• 1 green onion, sliced thin
• 1 tsp soy sauce
• 1 tsp lemon juice
• 1 crushed garlic clove
• 1 tsp fresh ground ginger
• 2 tbsp chopped peanuts
• chopped cilantro

In a large skillet over medium heat add the oil. Salt and pepper the chops on each side and pan fry for 5-7 minutes, turn then fry for another 5-7 until desired doneness. Remove from pan and keep warm.

In the same skillet mix in the chicken broth, peanut butter, soy sauce, onions, lemon juice, garlic and ginger. Cook until lightly thickened, about a minute or two. Serve over pork chops, garnish with chopped cilantro and chopped peanuts.

Tags: peanuts, pork
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I thought since I wanted the Chinese favorite Mo Shu pork, and I didn’t have the pancakes needed, it would not stop me from going forward. Sometimes being a little too lazy to run to the market for that one last or needed ingredient leads me to creative inspiration.

• 1 lb pork ground
• 1 onion
• 1/4 cup bread crumbs
• 1 egg
• 1/2 cup chopped water chestnuts
• 1 clove crushed garlic
• 2 tbsp soy sauce
• 1/2 tsp freshly ground ginger
• 4 green onions, chopped
• 8 tbsp Hoison sauce
• chopped cilantro

Shape this mixture into 8 patties and grill on the BBQ or in a frying pan until desired doneness. Serve with a tablespoon of Hoison sauce spread on top and sprinkled with green onion and cilantro.

Tags: Asian, Hoison Sauce, pork
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I love capers and when I was first introduced to them it was in a beurre blanc at Piret’s. I love them in veal piccata, on lemon chicken and this wonderful and flavorful pork tenderloin recipe.

• 2-1 1/2lb pork tenderloins
• 4 cloves of garlic, crushed
• 2 tbsp chopped fresh rosemary, stems removed
• 2 tbsp grated lemon peel
• 2 tsp of salt and freshly ground black pepper
• 2 tbsp olive oil
• 1/2 cup beef stock
• 1/2 cup balsamic vinegar
• 2 tbsp buter
• 2 tbsp capers

Preheat the oven to 450˚ F. Combine the garlic, rosemary, lemon peel, salt and pepper. Press this mixture onto the tenderloins. In a large skillet with an oven proof handle, heat oil over medium heat. Add the tenderloins and cook, turning frequently, until brown on all sides, about 8-10 minutes. Transfer to the oven and roast for 10 minutes. Remove pork from the pan and keep warm.

Set the pan over high heat and stir in the beef stock and vinegar, scraping up the cooked bits. Bring this to a boil and cook until reduced by half. Whisk in the butter, 1 tablespoon at a time. Stir in the capers.

Cut the tenderloin into thick 1″ slices and serve with balsamic caper sauce over the top. Great with scalloped potatoes and a fresh salad.

Tags: balsamic vinegar, capers, pork
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This slow cooked pork just falls apart and is great for tacos, burritos or in this recipe enchiladas. The 3 hours it takes fills your home with an amazing aroma. My choice for cut of meat is the pork butt. (this is not to be confused with a actual pig’s butt either.) The pork butt is actually a shoulder cut, and it can be purchased with bone-in or out.

In a stock pot simmer:

• 1-4lb pork shoulder butt
• 2 onions, quartered with skin left on
• 2 large carrots, quartered
• 1 12oz frozen orange juice
• 1 small can Herdez red salsa
• 1 tbsp ground cumin
• water to cover

Place the pork in a deep pot and add the onions, carrots, 1/2 can orange juice concentrate, cumin and salsa. Add enough water to the pot to cover, and bring to a boil. Reduce heat to simmer, cover pot and simmer on low for 3 hours or until pork is tender. Preheat oven to 400˚ F. Remove meat from liquid in pot (discard the liquid) and spread the meat out on a roasting pan. Break/shred the meat into small chunks and drizzle with remainder of orange juice concentrate. Roast meat for 15 to 20 minutes until brown and crispy.

Filling for enchiladas:

• above cooked pork
• 7 oz can chopped green chilis
• 1/2 round of Cacique Cotija cheese (part skim milk cheese), crumbled
• 1 15 oz can of pinto beans, drained
• 1 cup cooked rice
• 1/2 cup shredded sharp cheddar cheese
• 1 onion, diced fine
• flour or corn tortillas

Place the filling on the tortilla length wise and roll up, this filling should make about 12-14 (distributed evenly). Place the rolled tortillas in a 13″ x 9″ baking pan that has been sprayed with PAM or oiled, with 1/2 cup of the following sauce on the bottom:

• 28 oz can Las Palmas Green Chili Enchilada Sauce
• 1 cup Sharp Cheedar cheese, shredded
• 1 cup Monterey Jack, shredded
• chopped fresh cilantro to sprinkle as garnish

Bake for 40 minutes, take out and sprinkle Sharp Cheddar and Monterey Jack cheese on top. Place back in the oven for 10 minutes. Remove and let cool slightly before serving.

For burritos:

Condiments:

• raw tortillas (found in refrigerated section in market)
• 1 can re-fried beans
• limes, quartered
• onions, thin slices
• fresh cilantro, chopped
• limes (quartered)
• avocados, seeded and sliced

Warm the flour or corn tortillas ( I use raw tortillas and cook them to order). Spread some of the beans on each tortilla and top with some of the pork. Squeeze a wedge of lime over each pork filled tortilla. Add the cilantro, onion, tomato, salsa, and avocado as desired. This makes 8 large burritos.

Tags: enchiladas, orange, pork
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Influenced by the various Mexican restaurants here in San Diego the spices of chili and cumin permeate the grill with this dish.

• 1 lb pork tenderloin
• 2 tbsp oil
• 2 tbsp honey
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp orange zest
• 1 clove garlic
• 2 tsp onion powder

In a bowl whisk together oil, honey. Grate zest off of an orange and crush a clove of garlic, add to bowl. Add remaining spices and mix well.

Rinse and slice the pork tenderloin lengthwise in half. Slice each half lengthwise again until you have four long strips. Half each of these for eight slices of pork tenderloin total. Add these strips to the marinade bowl and turn to cover completely and let marinade for 30 minutes at room temperature.

Start the grill and skewer each of the pork strips, one per skewer. Grill 4 minutes each side, or until desired doneness. Serve with steamed rice and salad.

Tags: grill, orange, pork
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Inspired by the restaurant P. F. Chang’s Northern dry rib appetizer, I decided to create my own version. Although not dry, these are so moist and fall-off-the-bone-good you will be surprised at the flavor as well as how easy and quick these are to make. I use baby back pork ribs, one rack can easily feed two people with rice and a salad.

• 1 rack of baby back pork ribs, chopped in individual ribs
• 2 tbsp oil
• 2 tbsp black bean paste
• 2 tbsp sugar
• 1 tbsp vegetable oil
• 1 tbsp Chinese five spice powder
• 1 tbsp fresh ground ginger root
• 1 tsp sesame oil
• 3 dried red chilies (optional)
• 1/2 cup of water
• 1/4 cup rice wine vinegar
• 1/4 cup soy sauce

Place chopped ribs in greased pressure cooker and brown evenly with oil. Mix the following ingredients and pour over ribs. Make sure liquid mixture is almost covering ribs. If not add water to almost cover. Close lid and cook for 15 minutes over medium heat after pressure cooker regulator starts to rock and releases a slow steady stream of steam. Remove from heat, release steam as per pressure cooker instructions and the sauce should have thickened. Use a slotted spoon to remove ribs and pour sauce in bowls to dip or over tray of ribs to serve.

Tags: Asian, pork, ribs
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