Fiesta Pork & Walnut Tacos
- 1 tablespoon extra-virgin olive oil, divided
- 1 pound lean pork tenderloin, trimmed of visible fat and
- cut into 1/2- to 1-inch thick strips
- 1 cup chopped walnuts
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cayenne pepper, optional
- 1/4 cup water
- 1 lime, juiced
- 16 yellow corn tortillas (6-inch), warmed
- 2 cups prepared fresh salsa
- 1 medium ripe avocado, peeled, pitted and sliced
- Plain Greek yogurt
- Shredded cheddar cheese
- Shredded lettuce
- Fresh cilantro
- Black beans
In a large skillet over medium-high heat, add 1 1/2 teaspoons of oil. Add half of the pork; cook and stir 5 minutes or until browned and 145 degrees; set aside. Repeat with remaining olive oil and pork. Return browned pork to the skillet, add walnuts and reduce heat to low.
In a small bowl, combine chili powder, cumin, garlic powder and cayenne pepper; add to the skillet with water and lime juice, stirring until evenly coated. Simmer 5 minutes or until heated through.
Spoon pork-walnut mixture evenly into warmed corn tortillas, top with fresh salsa, avocado, desired garnishes and serve.
Chili & Cheese Ground Pork Quesadillas
- 1 pound ground pork
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chili seasoning blend
- 1/2 cup black beans, rinsed and drained
- 1/2 cup frozen corn, defrosted and drained
- 8 small whole wheat tortillas
- 3/4 cup shredded Mexican cheese blend
Heat oven to 400 degrees. Heat large nonstick skillet over medium heat. Add ground pork to skillet and crumble, cooking 8 to 10 minutes. Season with salt and pepper. Stir in chili seasoning, beans and corn. Cook about 4 minutes until heated through.
Spray baking sheet with cooking spray. Arrange 4 tortillas on baking sheet. Top half of each tortilla with ground pork mixture. Sprinkle with cheese. Fold tortilla in half. Spray top of tortilla with cooking spray. Bake for 11 to 13 minutes or until quesadillas are lightly browned and edges are crisp.
St. Louis Gerber Pork Burger
- 2 pounds ground pork
- Salt, to taste
- Pepper, to taste
- 1 pound deli ham, thinly sliced
- 6 slices Provel cheese
- 6 hamburger buns
- 4 tablespoons butter, melted
- 2 teaspoons garlic powder
- 1 tablespoon paprika
Heat grill for 10 minutes. Form pork into burgers roughly 6 ounces, season with salt and pepper and cook. Add ham and cheese and melt, remove once internal temperature reaches 160 degrees. Toast buns on grill.
Liberally brush toasted buns with garlic butter, top with burger, ham and cheese and sprinkle with a few dashes of paprika.
Stuffed Italian Pork Loin with Cream Cheese
- 1 pork loin
- 1 tablespoon Italian seasoning
- 4 ounces reduced fat cream cheese
- 1/4 cup sun-dried tomatoes, oil-packed, julienned,
- drained and chopped
- 1/4 cup Parmesan cheese
- 1/2 cup fresh baby spinach leaves
- 1 tablespoon fresh thyme, chopped
- Salt, to taste
- Pepper, to taste
Heat oven to 425 degrees. Cut pork loin lengthwise, cutting mostly to the other side but not all the way through. Lay plastic wrap over the top and pound with a meat tenderizer until 1/2 inch thick.
Sprinkle Italian seasoning over entire loin. On half of the pork loin (lengthwise), spread the cream cheese. Top with sun-dried tomatoes, Parmesan and spinach leaves. To prevent over stuffing, only place these ingredients on half of the loin.
Lengthwise, starting from the cream cheese filled side, roll the pork loin up and secure with 3 to 4 strands of kitchen twine.
Place rolled loin seam-side up on an edged baking sheet lined with foil. Sprinkle fresh thyme, salt and pepper on top of the rolled loin.
Roast loin, uncovered, for 25 to 30 minutes until internal temperature is 145 degrees. Rest for three minutes and remove twine. Slice pork loin into 1-inch-thick pieces and serve.
Spanish-Style Pork Tenderloin
- 1 pound pork tenderloin
- 2 teaspoons olive oil
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cinnamon
- 1/8 teaspoon pepper
Heat oven to 450 degrees. Drizzle and rub oil over surface of pork.
Combine paprika, coriander, salt, cumin, cinnamon and pepper in small dish. Sprinkle and rub mixture evenly over pork.
Place tenderloin on rack in shallow roasting pan. Roast, uncovered, in heated oven for 20 to 25 minutes or until internal temperature is 145 degrees.
Transfer tenderloin to carving board; loosely cover with foil. Let rest for 5 minutes. Cut into 1/2-inch-thick slices and serve.