pork sandwich

It’s a miracle! I’m posting a recipe J

This is from the Biggest Loser Family Cookbook (I know, I know, Marianne got rid of hers because the food wasn’t that good…but a lot of it IS). Every time I make this, Chris says it’s his favorite, so I decided I should share it with you, too.

First you make the herbed pork tenderloin, then you can make the coleslaw to go on the sandwich. Here’s my adaptation of the recipe:

Herbed pork tenderloin:

1 tablespoon finely chopped fresh rosemary (or 1 tsp dried, but fresh is better)

1 tablespoon finely chopped parsley (or 1 tsp dried)

¼ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon ground black pepper

1/8 teaspoon ground red pepper

1 pork tenderloin (the recipe calls for just a loin roast, but tenderloin is better)

2 teaspoons olive oil

Preheat oven to 350* then mix the ingredients together and rub it all over the tenderloin. You can either grill the tenderloin on each side until the outside browns, or you can brown it in a pan. I like to use a pre-heated cast iron grill. Once brown, stick the entire pan in the oven for 30 minutes. Slice into thin slices and put on bread or buns along with a scoop of coleslaw on top.

Coleslaw with orange-cilantro vinaigrette:

¼ cup plain yogurt

¼ cup mayonnaise

¼ cup 100% orange juice (preferably freshly squeezed or “not from concentrate”)

3 tablespoons white vinegar

1 ½ teaspoon honey

package shredded cabbage with carrots (about 10 oz)

½ cup slivered red onion

1/3 cup fresh cilantro, chopped

salt to taste

ground black pepper to taste

Mix it all together (it says to refrigerate for at least 3 hours, but I’ve used it immediately and it tastes fine) and scoop onto the pork sandwich.

enjoy J

Crock Pot Southwest Beef or Pork Wraps

1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole or pork roast
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas (click here to make your own!)
Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc.

Place chopped onion in the bottom of the slow cooker. Combine seasonings in a small bowl and then rub seasoning mixture all over the roast. Place roast over onions, top with chopped peppers, and then pour the canned tomatoes on top of everything.
Cook on high for 5-6 hours or low for 8-9 hours OR start this in the morning, cook it on high until things start to boil and then cook on low until dinnertime and the meat shreds easily with two forks.

Cashew Sweet and Sour Pork

2 Tbsp. cornstarch, divided
1 Tbsp. cooking sherry or apple juice
1 lb. pork tenderloin or boneless pork chops, thinly sliced
1/3 c. water
¼ c. sugar
¼ c. cider vinegar
3 Tbsp. soy sauce
3 Tbsp. ketchup
1 Tbsp. oil
1/3 c. chopped cashews (or exactly one of those little .99 bags of Fritos cashews at the front of the grocery store)
¼ c. green onions
2 tsp. minced or grated fresh ginger
2 tsp. fresh garlic, minced or pressed
6-8 oz. snow peas, trimmed
1 8-oz. can pineapple chunks, drained

Now...to get your pork super thin, you'll need to partially freeze it. When it's semi-frozen (or mostly-frozen), cut it very thinly with a sharp knife. Don't cut it too thin - I sliced mine a little too thin and it broke up when I was stir frying it.

Get the icky hard parts off the snow peas. Just snap the corners off and then tug a little to get the tough string that goes along the side of the snow pea.

Begin cooking your rice.

Combine 1 tablespoon cornstarch, sherry, and pork. Toss well. Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk; make sure there are no clumps with the cornstarch. Collect everything that's going into the stir fry next to the stove so you can access it easily. Heat 1-2 Tbsp. canola oil in a large frying pan or wok over medium-high heat. Add pork and stir-fry 3 minutes. Add onions, ginger, and garlic. Stir-fry 1 minute. Add snow peas and pineapple. Stir-fry 3 minutes more. Whisk sauce ingredients again and add to pan bring to a boil. Cook 1 minute, stirring frequently. Stir in cashews and serve over hot rice. Garnish with more cashews and green onions if you want.

Pulled Pork Sandwich with Mango BBQ Sauce

• Mango Barbecue Sauce:
• 1 mango, peeled, pitted and mashed
• 1 jalapeño peppers, seeded and finely chopped
• 1 1/2 cups bottled barbecue sauce
• 1/4 cup lime juice
• 2 tablespoon brown sugar
• Hot sauce (optional)
• Pulled Pork:
• 2 teaspoon ground cumin
• 2 teaspoon garlic powder
• 2 teaspoon dried oregano
• 3 pound boneless pork loin, cut into 2-inch chunks
• 2 tablespoon vegetable oil, divided
• 1 large yellow onion, chopped
• 1 mango, peeled, pitted and mashed
• Additional Ingredients:
• Soft rolls
• Mango Slaw (optional)

Instructions:

Prepare the sauce by stirring together all sauce ingredients in a small saucepan and bring to a boil; reduce heat and simmer, covered, for 30 minutes.

For the pork, stir together spices in a medium bowl; add pork and toss until coated. Heat 1 tablespoon oil in a Dutch oven or stock pot. Add pork and cook until browned on all sides (in batches if pot is narrow). Remove from pot. Heat remaining oil and add onion; cook and stir over medium-high heat for 5 minutes to brown. Add pork back to pot with mango and 1 1/2 cups mango barbecue sauce (reserve extra sauce for serving); cover and cook over low heat for 2 1/2 hours or until meat shreds easily with a fork.

Serve shredded pork on rolls with a drizzle of barbecue sauce. Great with a spoonful of Sweet Mango Slaw on top or served on the side.

Pulled Pork Sandwiches

Ingredients:
1 jar pepperoncinis
2 cans diced tomatoes
5 crushed garlic cloves (I just used 5 teaspoons minced garlic)
3 Tablespoons Italian seasoning
1 teaspoon sugar

throw everything in a crock pot on low for 7-8 hours. Shred pork and let cook an additional 30 min.
Serve on rolls with provolone cheese. (I used pepper jack and it was yummy)