For The "LOVE" Of Pork

Pork Tenderloin, Portobello, Fajitas

Spice Rub
1t. toasted ground cumin seed
2t. toasted ground black pepper
1t. toasted ground cardamom
1/4c. chili powder
2T. kosher salt
1T. smoked paprika
1T. garlic powder
1T. onion powder
2t. chipotle pepper powder
1/2t. cayenne pepper
Toast, grind, and combine in a large shaker. Store extra in a cool dark place.

Based on a single person but make as much as you like leftover are just as good or make into frittatas for the next morning. This will be the directions for winter prep but will be great on the grill.

4oz. pork tenderloin
1 large portabella mushroom
1/2 medium red onion
1 bell pepper
1 garlic clove
1T. olive oil
1/4c. Kroger authentic Hispanic cheese blend
2T. fat free sour cream
3 thin avocado slices

Apply spice rub liberally to tenderloin and wrap/refrigerate for 4 hours to over night. De stem and de gill mushroom. Slice onion, bell pepper, and garlic.

Pre heat oven to 400. Spray mushroom cap with Pam. Apply spice rub and bake for about 15 min. until nice and tender. While you are doing this, sear the tenderloin on all sides. Remove from pan and wrap in foil and put into oven cook with the mushroom until about 140 or rare. In the pan you seared the pork in, sauté the bell pepper and onion until tender. Add the garlic at the end to combine.
Slice into a medium cut the mushroom and lay flat on a oven proof plate. Slice medium/thin the pork tenderloin (should be set but purple in the center) lay on top of mushroom. Put onion, bell pepper, garlic on top of the pork. Top with cheese. Put into oven on broil not to close to the elements until cheese has fully melted. Sour cream and avocado on top, and to the table.

Calories 510
Protein 57

Balsamic Pork Tenderloin on Tomato Salad

Tenderloin Marinade

2T balsamic vinegar
2T olive oil
2 cloves crushed garlic
1/2t fresh finely chopped rosemary
1/2t fresh thyme
1/4t kosher salt
1/4t coarsely crush black pepper

Tomato Salad

6 roma tomatoes deseeded and diced
1 cucumber peeled and deseeded and diced
1 med green bell pepper deseeded and diced
1/2 yellow onion finely diced
4 cloves garlic finely diced
10 kalamata olives pitted coarsely chopped
3T olive oil
2T lime juice fresh
1T balsamic vinegar
salt and pepper

Marinade tenderloin for two to four hours. Pat dry and grill until done (medium slight pink in center), discard remaining marinade. Combine all tomato salad ingredients and refrigerate one hour. To plate. Place coarsely chopped red lettuce on the plate add tomato salad on top and a bit of the vinaigrette to the salad and top with thinly sliced pork tender loin and then a light dusting of parm cheese.

Thanks All, there will be more recipes to come.

I call this one "I can't believe it's not Ham".

In the bottom of a roast pan. Mix the following.

1 Liter Coco Cola (yes I would not use another brand, Mexican if you can get it to be specific)
2 T. Light or Regular Soy Sauce
2 T. Tamari
2 T. Liquid Smoke
2 T. Dark Brown Sugar
1/2 tsp. Cayenne Powder
5 lbs. Country Style Ribs.

Cover with foil. Braise at 275 for 3 hours. Pull and let rest reduce sauce until thick. Glaze the ribs on a hot grill.

I'm having mine with collard greens, pinto beans, and a biscuit.

Having given up red meat, and as many preservative as possible I am finally feeling the way I should. It is tough to make as much from scratch but it is paying off. I even make my own soda crackers now. Living in Colorado it is very hard not to eat red meat is is why I am using pork.