Ground Pork and Vegetable Rice

1 Cup Rice

One pound Ground Pork

1/2 medium size Red Onion

2 Carrots

2 Celery Sticks

1 Jalapeno

2 Garlic Cloves

1 tablespoon Olive Oil

1/4 teaspoon 5 Spice Seasoning

Salt, Pepper, to taste

Cook rice according to directions on a package.

Preheat a skillet to medium-high heat, add the olive oil.  Add the ground pork, breaking it apart with a wooden spoon, for medium size pieces.  Season with salt, pepper, and 5 spice.  Saute for 5-7 minutes.

Meanwhile, chop all the vegetables.  Add to the skillet.  Saute for another 7-8 minutes.

Serve over rice.

Serves 4

*Watching your calories?  Rice is optional...

Pan-Seared Pork Tenderloin with Red Wine Reduction Sauce

One pound Pork Tenderloin

1 tablespoon Ancho Chili Powder

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

1 teaspoon Salt

1 teaspoon Black Pepper

2 tablespoons Olive Oil

In a small bowl, mix all the spices.  Rub it all over the pork tenderloin.  Place it in the Zip Lock bag, and marinate over night, or at least two hours.

Preheat an oven to 400 degrees F. 

Preheat a skillet to medium-high heat, and add olive oil.  Sear pork on all sides for about 5 minutes.  Move the meat over to a baking dish, cover with foil, and roast in the oven for 20-25 minutes.  Take out of the oven and let the meat rest for about 15 minutes.  Slice thinly and enjoy.

Red Wine Reduction Sauce

3/4 cup Dry Red Wine

1 tablespoon Butter

1 tablespoon Brown Sugar

1/4 teaspoon Ancho Chili Powder

Pinch of Fresh Nutmeg

Fresh Ground Pepper

Once you remove the pork out of the skillet, turn the heat to medium-low.  Add red wine, and reduce by half.  Add butter, brown sugar, and all the spices.  Stir with a whisk, until butter is melted.  Pour into a small dish and serve with the pork.

Serves 4

*I like to buy my wine at Trader Joe's.  Great selection for $2.99.

Meat is so tender and moist, no knife needed.

Pulled Pork Breakfast Tostada

Pulled Pork

1 Pork Shoulder, 4-5 pounds

1 bottle Dark Beer

2 tablespoons Salt

2 tablespoons Paprika

1 tablespoon Black Pepper

1 tablespoon Cumin

1 tablespoon Onion Powder

1 tablespoon Garlic Powder

1 tablespoon Mustard Powder

1 teaspoon Cayenne

Pre-heat your oven to 225 degrees F. Combine all the dry spices, making a dry rub.

Spread the dry rub all over the pork shoulder very well. Place it in a baking dish, pour a beer, and cover with foil well. Bake covered for about 5 hours. Uncover and bake for another 2 hours.

After seven hours pull the meat out of the oven and cover it back up with foil to let it cool, at least one hour.

Use your hands to pull the meat apart.

Tostadas

6 Eggs, cooked your favorite style
6-8 Corn Tortillas, small
1 Cabbage, small and shredded
Cilantro, chopped

Pre-heat your oven to 400 degrees F.  Place tortillas on the baking sheet and bake for about 5-7 minutes, flipping once.

Cook eggs the way you like them, poached goes well with tostadas.

Layer your tostada with your favorite toppings.

I have a layer of crispy tortilla, avocado dip, shredded pork, shredded cabbage, fire roasted salsa, and two poached eggs with a little cracked black pepper and cilantro.

*Recipe for Avocado Dip and Fire Roasted Salsa you can find under Veggie-Licious Page

*Pulled Pork is amazingly delicious as a Pulled Pork Sandwich, Quesadilla, Taco Salad...endless possibilities!!!

Grilled Pork Tenderloin with Olive Tapenade

1 pound Pork Tenderloin

2 tablespoon Ginger, chopped

2-3 Garlic cloves, chopped

1 Jalapeno, seeded and chopped

1/4 cup Soy Sauce

Juice of one Lemon

1/2 teaspoon Sesame Oil

1 tablespoon Agave Sweetener

1/4 cup Olive Oil

Salt, Pepper to taste

Season pork tenderloin with salt and pepper, place it in a Ziploc bag. Whisk remaining ingredients together in a small bowl, until marinade is incorporated. Pour the marinade over the meat right in the Ziploc bag, refrigerate for two hours, or overnight.

Allow tenderloin sit at the room temperature while you are getting the grill hot to 350 degrees. Grill it on medium-low heat until meat reaches 140 degrees F. Take the meat off the grill, cover with foil, and let it rest for about ten minutes. Slice it thin.

Olive Tapenade

1 can Black Olives, drained

20 pitted Kalamata Olives

2 tablespoon Capers, drained

Zest and Juice of one Lemon

2 Garlic Cloves

1/2 cup Italian Parsley, chopped

1/4 cup Extra Virgin Olive Oil
Pinch of Cayenne Pepper

Fresh cracked Black Pepper

Run your knife roughly over black olives, kalamata olives, capers, and garlic, until ingredients are chopped or do it in the food processor.

Add zest and juice of a lemon, chopped parsley, cayenne pepper and fresh cracked pepper. Drizzle extra virgin olive oil and mix all ingredients together.

*Capers are salty on their own so no salt needed.

Place your thinly sliced pork and top it with olive tapanade, ready to eat.

Serves 3-4