Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Monday, May 25, 2015
Easy Lean Shredded Pork Tacos
Shredded pork tacos often involve cooking a fatty, large pork shoulder or butt roast, which can be intimidating and difficult to maneuver. For an easy and lean version, try using a lean pork tenderloin. Seasoned with a packet of your favorite taco seasoning and cooked in your slow cooker yields flavorful and beautiful tacos with little effort. I also used low carb tortillas making this even healthier.
Easy Lean Shredded Pork Tacos
Serves 3-4, 2 tacos per person
Special Equipment: Slow Cooker
Prep Time: 10 minutes, Cook Time: 3 1/2 hours on low
1 pound lean pork tenderloin
2 Tablespoons extra-virgin olive oil
1 packet taco seasoning mix, divided
1/2 cup chicken broth
8 low carb tortillas, regular size (I used La Tortilla Factory Smart & Delicious Original Tortillas)
Optional garnishes: chopped cilantro, chopped onion, shredded cheddar cheese, sour cream/Greek yogurt
Heat a large cast iron or regular skillet on stove over high heat.
Remove pork tenderloin from wrapper and rub with olive oil first, then rub half of taco seasoning packet to coat well and set aside. Reserve remaining half of taco seasoning.
 |
| unwrap pork tenderloin and rub olive oil all over to coat |
 |
| use half of taco seasoning packet and rub all over to coat |
In slow cooker set to low, add chicken broth and remaining half of taco seasoning and stir till well mixed. Set aside.
With tongs, carefully place coated tenderloin in hot skillet, sear for approximately 45 seconds - 1 minute per side.
 |
| carefully place coated tenderloin in hot skillet |
 |
| quickly sear on each side, this is a little too brown |
Using tongs, remove from skillet and place whole seared tenderloin in mixture inside slow cooker set to low and place lid.
Cook for approximately 3 1/2 hours, until tenderloin easily shreds with a fork. Be careful not to leave cooking too much longer since most of the liquid will be absorbed by this time. You may add additional chicken broth if needed to keep moist.
Using two forks, shred pork tenderloin and mix well.
 |
| shred with two forks |
Turn slow cooker to warm until ready to serve.
Warm low carb (or your favorite) tortillas, top with shredded pork and your favorite garnishes like: cilantro, onions, cheese, sour cream. And depending on your mood - pop the top on an ice cold Pacifico beer and enjoy with lots of fresh squeezed lime.
 |
| so yummy |
Wednesday, April 1, 2015
Cumin Crusted Pork Loin Chops
 |
| Cumin-Crusted Pork Loin Chop |
Gelsons always has these beautiful, extra thick pork loin chops that make me want to buy them, take them home and prepare them in a really special way. In the past Ive baked them with apples, simply grilled them, covered them in a fresh cherry peach sauce, and the list goes on. This time I was looking for a little spice so I coated them in cumin seeds and some smoked paprika and they were outstanding!
This is one of those super simple "recipes" that you dont need to measure. Its always nice to have a few of these up your sleeve for last-minute dinners that look (and taste) like youve spent a lot of time preparing.
This is one of those super simple "recipes" that you dont need to measure. Its always nice to have a few of these up your sleeve for last-minute dinners that look (and taste) like youve spent a lot of time preparing.
Serves 4
Grill Medium
Ingredients:
4 pork loin chops, extra thick cut
olive oil
cumin seeds
smoked paprika
kosher salt
freshly cracked pepper
 |
| coat both sides and grill |
Coat both sides of chops with olive oil. Then sprinkle cumin seed, a little smoked paprika, kosher salt, and fresh cracked pepper, and rub or pat the chops to be sure they are well coated.
Grill for approximately 6-8 minutes on each side or until a meat thermometer inserted into the center reads 160 degrees F. Remove from grill and allow to rest for 5 minutes before serving.
Serving suggestion: These Cumin-Crusted Pork Loin Chops are excellent when served with crunchy Roasted Corn Salsa on the side.
Thursday, February 12, 2015
Pistachio and Blue Corn Tortilla Crusted Pork Chops
 |
| Pistachio and Blue Corn Tortilla Crusted Pork Chops |
This dish is all about the pistachios. If you like them, youll love this. Center cut pork loin chops crusted in chopped pistachios and crushed blue corn tortilla chips, pan fried and finished with pistachio oil - Mmmmm!
Serves 4
Ingredients:
Ingredients:
2 Tablespoons grapeseed oil, or canola oil (or any oil that has a medium-high smoke point)
4 boneless center cut pork loin chops
10 blue corn tortilla chips, crushed or chopped
1/4 cup salted pistachios, chopped
1 egg, beaten with 1 Tablespoon water (egg wash)
1/4 cup all-purpose flour for dredging
kosher salt
freshly cracked black pepper
1 teaspoon pistachio oil, or extra-virgin olive oil, for drizzling
Place flour in a shallow bowl, then place egg wash (beaten egg with water) in a separate shallow bowl. Salt and pepper pork chops then dredge each in flour, then egg wash, then flour again. On one side of pork chops press crushed tortilla chips and chopped pistachios.
 |
| coated, crusted and ready to be pan fried |
Heat grapeseed or canola oil in skillet to medium, then place pork chops crusted side down into hot pan. Cook for about 3-4 minutes, then flip and cook for another 3-4 minutes or until pork chops are no longer pink inside.
Remove from pan and drizzle with pistachio oil (or extra-virgin olive oil) before serving. The pistachio oil gave it that extra punch of pistachio but these chops would be just as good using extra-virgin olive oil if you dont have, or dont want to invest in, pistachio oil.
I picked up this La Tourangelle Pistachio Oil at Bristol Farms and it is really, really good (but expensive). In this case, I felt it was worth it because Ill use it over and over again in salad dressings, as a dipping oil, drizzled over pasta, etc. Some oils are not very flavorful, however, this 100% pure pistachio oil was the exception. Close your eyes, taste, and its like youre eating a pistachio.
Subscribe to:
Posts (Atom)