SANTA FE CURED PORK LOIN
Moist and tender beyond belief, this grilled pork roast is infused with extra flavor from its 2-day "bath" in an herbed cure. "Curing" is simply marinating meat in a heavily salted or sugared solution. The meat absorbs moisture and stays tender when cooked. Try this curing solution on pork chops or pork tenderloins. Source: National Pork Board
Provided by Tom Guthrie
Categories Pork
Time P2DT45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In large saucepan, heat all ingredients EXCEPT pork loin to boiling, stirring to dissolve ground spices and mix cure ingredients thoroughly. Remove from heat and cool to room temperature,.
- Place pork loin in glass container large enough to immerse roast in cure solution, cover and refrigerate 2-4 days OR place roast in 2-gallon self-sealing plastic bag and pour cure solution over; seal bag and place in large bowl, refrigerate 2-4 days,.
- Remove pork roast from cure, discarding cure solution. Pat pork gently dry with paper towels. Prepare covered grill with banked coals heated to medium-hot,.
- Place roast over drip pan and cook over indirect heat for 45 minutes to an hour, until thermometer inserted reads 155-160 degrees F. Remove from grill and let rest for 15 minutes then slice to serve.
Nutrition Facts : Calories 267.5, Fat 10.2, SaturatedFat 1.9, Cholesterol 72.6, Sodium 1287.5, Carbohydrate 19.3, Fiber 1.6, Sugar 16.9, Protein 24.9
SANTA FE PORK
A simple mexican type dish for a cold night. Left overs make really good burritos! This is an adaptation of a recipe from "Menus4Moms".
Provided by Gabby LSW
Categories Black Beans
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place black beans and corn in 4 qt crock pot.
- Top with 1/2 cup salsa.
- Lay chops on top.
- Top with remaining salsa.
- cover and cook on low, 3 hours. Cut cream cheese in small pieces, add to crock pot. Cook for an additional hour. Stir well. Serve with rice and /or tortillas.
Nutrition Facts : Calories 253.8, Fat 8.3, SaturatedFat 3.6, Cholesterol 39.3, Sodium 341.6, Carbohydrate 30.4, Fiber 6.8, Sugar 5.1, Protein 17.5
SANTA FE PORK TACOS WITH MONTEREY JACK & CILANTRO LIME SLAW
We firmly believe taco night should be treated like a holiday-one that should be celebrated at LEAST once a week, if not more. If you agree, you've got to add this Tex Mex version to your repertoire. Spiced ground pork and onion are piled into steamy tortillas with Monterey Jack cheese, a tangy cilantro lime slaw, and sour cream. Taco 'bout a killer meal.
Provided by HelloFresh
Categories main course
Time 20m
Number Of Ingredients 15
Steps:
- • Wash and dry all produce. • Halve, peel, and finely dice onion. Finely chop cilantro. Quarter lime.
- • Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt; cook, stirring occasionally, until slightly softened and lightly browned, 2-3 minutes. • Add pork* and Southwest Spice. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there's excess grease in your pan, carefully pour it out.
- • While pork cooks, in a large bowl, combine coleslaw mix, mayonnaise, half the cilantro, juice from half the lime, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt and pepper.
- • Stir Tex-Mex paste into pan with pork mixture until fully coated. Taste and season with salt and pepper. Remove pan from heat. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with pork filling, Monterey Jack, slaw, sour cream, and remaining cilantro. Serve with remaining lime wedges on the side.
Nutrition Facts : Calories 920 kcal, Fat 55 g, SaturatedFat 19 g, Carbohydrate 74 g, Sugar 12 g, Protein 35 g, Fiber 4 g, Cholesterol 130 mg, Sodium 2050 mg
SAN FRANCISCO PORK CHOPS
Tender chops in a delicious sauce are great over noodles or thin spaghetti.
Provided by bintmejnuna
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet.
- Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
- Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.
Nutrition Facts : Calories 379.3 calories, Carbohydrate 9.4 g, Cholesterol 124 mg, Fat 18.6 g, Fiber 0.2 g, Protein 41.1 g, SaturatedFat 5.4 g, Sodium 1042.5 mg, Sugar 6.9 g
SANTA FE PORK CHOPS
Looking for something fast and easy enough for a weeknight? These chili-dusted Santa Fe Pork Chops can be on the table in two shakes of a jackalope's tail.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle half the chili powder evenly onto both sides of chops.
- Heat oil in large skillet on medium-high heat. Add chops; cover. Cook 3 min. on each side or until done (145ºF). Remove from skillet; cover to keep warm.
- Add broth, corn and remaining chili powder to skillet; stir. Bring to boil. Stir in rice; top with chops. Pour salsa over chops; cover. Simmer on medium-low heat 5 min. or until rice is tender. Remove from heat. Let stand, covered, 5 min.
Nutrition Facts : Calories 340, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
SANTA FE HATCH CHILE GREEN SAUCE
Serve over enchiladas, pork, or chicken. Serve right away or freeze for later use.
Provided by wasabinoir
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
- Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
- Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
- Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 11 g, Fat 10.7 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 980.6 mg, Sugar 3.6 g
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- Combine first 4 ingredients in a large nonstick skillet; cook over medium-high heat until meat is browned and vegetables are tender, stirring until meat crumbles. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet; add 1 cup salsa and next 3 ingredients. Cook over medium heat, uncovered, 10 minutes, stirring often. Stir in cilantro.
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- Spoon meat mixture evenly down centers of tortillas; top with cheese. Roll up tortillas, and top each with 1 tablespoon salsa and 1 tablespoon sour cream.
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