Crock Pot Chalupa

1 pork tenderloin 2-3# (can also use chicken; I have found it shreds easier and cooks more tender if you cut it into 3" pieces  before cooking)

1 jar chunky salsa (I also use canned crushed tomatoes and some extra Hatch chile salsa--which I also replace for the green chile)

1 onion peeled & coarsely chopped

3 cloves garlic, minced

1 cup frozen corn (can use canned if you have to)*

1 can diced chiles OR Hatch chili 

2 cans black beans or 2 cups cooked pinto or black beans*

Place all ingredients in crock pot and cook on low for 8-10 hours or on high for 4-6 hours. Shred with 2 forks and serve with warm flour tortillas, sour cream & guacamole. 

*I typically add these after I shred the meat

This is from Carolyn Yoss at a Celeste or Evergreen ward Relief Society meeting and she gave us the following on how to cook beans. This is how I cook beans now, black, white, pinto, whatever. I cook up a 1 lb batch and then freeze what I don't use in a gallon freezer bag for future needs.

Thai Red Pork Curry

 

Thai Red Pork Curry

Servings: 4 Servings

 

Ingredients

·         1 each pork tenderloin roast cut into thin bite-sized strips

·         4 each garlic cloves minced

·         1 tbsp fresh galangal minced (substitution = 1 tbsp. ginger)

·         1 tsp cinnamon ground

·         1/4 tsp cloves ground

·         1/4 cup fresh red curry paste (substitution = 2 tbsp store bought)

·         2 tbsp coconut oil

·         1 large japanese eggplant cut into cubes

·         1 small red bell pepper seeded and diced

·         1 1/2 cup unsweetened coconut milk

·         16 leaves thai basil hand torn (substitution = regular basil)

·         salt and pepper to taste

Instructions

1.                   In a large bowl, mix together your pork, garlic, galangal, cinnamon, cloves, curry paste and a bit of salt and pepper. Set aside.

2.                   Heat your largest sauté pan (or wok, if you have one!) over high heat. When the pan is hot, add your coconut oil and swirl around to coat the pan. Immediately add your red pepper peppers with a bit of salt and pepper. Sauté for about 1 minute.

3.                   Add your eggplant to the pan and season with a bit of salt and pepper. Toss the two ingredients together, then let the mixture sit on the high heat and "sear" for a minute or two. Flip it around and let sit for one more minute.

4.                   Sort of slide all the ingredients to one side of the pan, so about 2/3rds of the pan is totally empty. Evenly sprinkle your pork in this area and allow it to sear for about 1 minute. Toss the whole pan together and allow the ingredients to cook, sear and pick up some color (caramelize, or "turn brown") from the heat of the pan. This whole process is hot, fast and smoky, while being fun and smelling AMAZING.

5.                   After about 2 minutes, add your coconut milk. The mixture SHOULD immediately boil rapidly. Turn the heat to medium-low and allow to simmer for about 4 to 8 minutes. The mixture should thicken, like a stew. Toss in the fresh thai basil, at the last moment. Taste and season with a bit of salt and pepper.

 

Note: I used sliced onions instead of eggplant since that is what I had, it was great. I also simmered it for 14mins.

Stuffed Pork Tenderloin

 

Stuffed Pork Tenderloin

Prep Time: 15 minutes

 

Cook Time: 30 minutes

 

Resting Time: 10 minutes

 

Total Time: 45 minutes

 

Ingredients

·         4 Tbsp olive oil, divided (I used mushroom sage olive oil)

·         2 slices bacon, chopped

·         6 oz brown mushrooms, thinly sliced

·         1/3 cup onion, chopped, (from 1/2 small onion)

·         1 1/2 tsp sea salt, divided

·         1/2 tsp black pepper, divided

·         1 garlic clove, minced

·         1/4 cup fresh parsley, chopped, plus more to garnish (I didn’t use parsley)

·         1 1/2 lb pork tenderloin, silver skin removed

Instructions

Stuffing for Pork Tenderloin:

1.       Preheat oven to 400˚F. In an oven-safe large skillet over medium heat, add 2 Tbsp oil with chopped bacon and and cook until browned (3-4 minutes). Add sliced mushrooms and chopped onion and sauté 5 minutes or until soft. 

2.       Season with 1/2 tsp salt, 1/4 tsp black pepper, chopped parsley and minced garlic. Cook another minute stirring constantly then transfer to a plate. 

How to Stuff Pork Tenderloin

1.       Remove Silver Skin from Pork Tenderloin. Cut a slit all the way down the long end of your tenderloin, making sure not to cut all the way through. Open tenderloin like a book, cover with a sheet of plastic wrap and pound with the flat side of a meat mallet until 1/2" thick without tearing through the meat. 

2.       Spread mushroom mixture evenly over the surface of the tenderloin, leaving 1/2" at the borders. Roll tightly starting with the long end (hot-dog style) and secure the ends with 6-7 toothpicks. Poke toothpicks through parallel to each other to create a flat cooking surface. Season all over with 1 tsp salt and 1/4 tsp black pepper. 

3.       Heat the same skillet over medium heat and add 2 Tbsp oil. Once oil is hot, place tenderloin in the skillet (toothpick-side-down) and sear about 2 minutes per side (6-8 minutes total). Transfer the skillet with the tenderloin to the oven and bake at 400˚F for 18-20 min or until an instant read thermometer reads 145-150˚F in the thickest portion of the meat.

4.       Transfer to a cutting board, brush with the pan drippings and rest 10 minutes before slicing into rings. Brush with pan drippings for more flavor and garnish with parsley if desired.

 

Spinach and Sundried Tomato Stuffed Pork Loin

SPINACH AND SUNDRIED TOMATO STUFFED PORK LOIN

INGREDIENTS

·         1 (1 pound) pork loin

·         ½ teaspoon garlic powder

·         ½ teaspoon thyme

·         ½ teaspoon ground sage

·         ½ teaspoon sea salt

·         ½ teaspoon black pepper

·         2 cloves garlic, minced

·         1½ cups fresh baby spinach, finely chopped

·         ½ cup sun-dried tomatoes, thinly sliced

·         2 tablespoons extra virgin olive oil

DIRECTIONS

1.        Preheat oven to 425 degrees. Prepare a baking dish with olive oil.

2.       Cut a slit lengthwise down the center of the tenderloin; leave ½ inch at the bottom and be careful not to slice all the way through the other end. Open tenderloin so it lies flat.

3.       With each half, make another lengthwise slit down the center leaving another ½ inch from the bottom. Cover with plastic wrap and flatten to ¼-inch thickness.

4.       Remove plastic wrap; sprinkle pork with ¼ teaspoon garlic powder, ¼ teaspoon thyme, ¼ teaspoon sage, ¼ teaspoon sea salt and ¼ teaspoon pepper. Then add garlic, spinach and tomatoes; press down lightly.

5.       Roll up jellyroll style, starting with a long side. Tie the roast at 2-inch intervals with kitchen string. Sprinkle with remaining spices, sea salt and pepper.

6.       Place in the prepared baking dish and cover baking dish with tinfoil to prevent splattering. Bake for 30 minutes or until meat thermometer reads 160 degrees, place in center of tenderloin for most accurate read.

7.       Remove from oven; transfer to a serving platter and let stand for 10 minutes before slicing.

Italian Pork Tenderloin

Prep Time: 15 Minutes Cook Time: 35 Minutes Ready In: 50 Minutes Servings: 4

"Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavor. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable."

INGREDIENTS:

2 tablespoons olive oil 1/4 cup chopped prosciutto 2 tablespoons chopped fresh sage 2 tablespoons chopped fresh parsley 2 tablespoons chopped oil-packed sun -dried tomatoes 1/4 cup chopped onion

1 1/2 pounds pork tenderloin, cut into 1/2 inch strips 1/2 cup chicken broth 1/2 cup heavy cream 1/4 teaspoon salt 1/2 teaspoon ground black pepper

DIRECTIONS:

1.	Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
2.	Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.