6 servings
3 T corn oil
6 (5 inch) corn tortillas
3 cups black beans (reserved from Seasoned black beans.. recipe below)
1 (15.5 oz) jar prepared salsa
Guacamole
2 Pork tenderloins, warmed and shredded (reserved from Spice Encrusted Pork Tenderloin)
1 (16oz) container sour cream
In a large skillet, heat corn oil over medium-high heat. Cook tortillas on each side until golden. Drain on paper towels
In a small saucepan, add beans and cook over medium-low heat, stirring often, until all liquid has evaporated. Use a potato masher to mash beans.
To assemble tostadas, layer beans, salsa, guacamole, shredded pork, and sour cream on each tortilla.
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Thursday, February 5, 2009
Spice-Encrusted Pork Tenderloin
Makes about 6 servings
2 Tablespoons chili powder
2 Tablespoons ground coriander
2 Tablespoons ground cumin
2 Tablespoons kosher salt
2 Tablespoons oregano
2 Tablespoons garlic salt
2 Tablespoons cracked black pepper
4 (1.5 lb) pork tenderloins, trimmed
1/4 cup olive oil, divided
Preheat oven to 400. Line a rimmed baking sheet with aluminum foil; set aside.
In a small bowl, combine all the spices. Coat tenderloins evenly with spice mixture.
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Cook 1 tenderloin for 2 to 3 minutes on each side, or until browned. Remove tenderloin and place on prepared pan. Repeat with remaining olive oil and tenderloins. Bake for 20 minutes, or until a meat thermometer registers 155. Slice to serve.
**Note: Reserve 2 Tenderloins for Pork Tostadas (recipe follows).
(Ashleigh's note: this is a lot of food. When I make it for the 4 of us I half this recipe and still have enough for the tostada dinner.)
On the side:
Seasoned Black Beans
6 servings
4 (15 oz) cans black beans, drained
2 (10 oz) cans diced tomatoes with green chilies (Rotel)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Combine all in a saucepan and cook over low heat until heated through.
(Reserve half for Pork Tostadas)
Zucchini with Fire Roasted Tomatoes
6 servings
2 T olive oil
3 large zucchini, cut into 3x1/4 inch sticks
1 (14.5 oz) can fire roasted tomatoes
1/2 t kosher salt
1/2 t ground black pepper
In a large skillet, heat olive oil over medium heat. Add zucchini, tomatoes, salt and pepper. Cook until zucchini are tender.
2 Tablespoons chili powder
2 Tablespoons ground coriander
2 Tablespoons ground cumin
2 Tablespoons kosher salt
2 Tablespoons oregano
2 Tablespoons garlic salt
2 Tablespoons cracked black pepper
4 (1.5 lb) pork tenderloins, trimmed
1/4 cup olive oil, divided
Preheat oven to 400. Line a rimmed baking sheet with aluminum foil; set aside.
In a small bowl, combine all the spices. Coat tenderloins evenly with spice mixture.
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Cook 1 tenderloin for 2 to 3 minutes on each side, or until browned. Remove tenderloin and place on prepared pan. Repeat with remaining olive oil and tenderloins. Bake for 20 minutes, or until a meat thermometer registers 155. Slice to serve.
**Note: Reserve 2 Tenderloins for Pork Tostadas (recipe follows).
(Ashleigh's note: this is a lot of food. When I make it for the 4 of us I half this recipe and still have enough for the tostada dinner.)
On the side:
Seasoned Black Beans
6 servings
4 (15 oz) cans black beans, drained
2 (10 oz) cans diced tomatoes with green chilies (Rotel)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Combine all in a saucepan and cook over low heat until heated through.
(Reserve half for Pork Tostadas)
Zucchini with Fire Roasted Tomatoes
6 servings
2 T olive oil
3 large zucchini, cut into 3x1/4 inch sticks
1 (14.5 oz) can fire roasted tomatoes
1/2 t kosher salt
1/2 t ground black pepper
In a large skillet, heat olive oil over medium heat. Add zucchini, tomatoes, salt and pepper. Cook until zucchini are tender.
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