ISO: ISO ideas to use leftover pork tenderloin, please. Thanks!

In Search Of:
Quick Posole

Posole
Quick version

1/2 lb. lean pork, cubed or use left over pork and skip browning step
1/2 medium onion, diced
1 clove garlic, crushed
1 Tbs. vegetable oil
2 cup chicken stock
1 #2 can hominy, drained
1 to 2 Tbs. powdered chili pepper
1/4 tsp. salt
1/2 tsp. Mexican oregano
1 Tbs. lime juice

Heat oil in small pressure pan. Add pork and brown. Add onion and garlic; sauté for a few minutes. Add chicken stock, hominy, chili powder salt and oregano. Cover and bring up to pressure. Cook for 25 minutes. Cool normally for 5 minutes then reduce pressure. Open, add lime juice and serve. Makes 2 servings.

NOTE: Traditionally, in place of canned hominy dried posole is soaked over night. Then the next day, pork is browned. The rest of the ingredients except the lime are added; this would be simmered all day.

 
I love Cuban sandwiches and here is the recipe I use. I just use my left over pork>>>

and slice very thin. It is supposed to be flattened so I use a brick wrapped in foil and just cook it slowly until it is crisp and the cheese is melted. Just like a grilled cheese.

Cuban Sandwich Recipe
courtesy Cafe Habana, New York City

1/2 cup mayonnaise
4 canned chipotle chiles in adobo
6 long sandwich rolls, split in half - French loaf style bread
6 thin slices Black Forest ham
12 thin slices imported Swiss cheese
2 kosher dill pickles, thinly sliced lengthwise
1 1/2 pounds Roast Pork, thinly sliced or shredded (about 3 cups), plus reserved pan juices, recipe follows
Kosher salt

In a mini food processor, combine the mayonnaise and chipotles and process until smooth. Spread the cut sides of the rolls with the chipotle mayonnaise. Assemble the sandwiches with the ham, cheese, pickles and roast pork. Top the meat with a spoonful of the pork pan juices and season with salt. Close the sandwiches and tuck in any overhanging filling.
Using an electric sandwich grill press, grill the sandwiches in batches until crispy and hot.
Alternately, preheat the oven to 325 degrees F. Set a large skillet or griddle over moderately low heat. Arrange the sandwiches on the griddle and cover with a large baking sheet weighed down with a heavy skillet. Cook the sandwiches, turning once, until they're crisp on the outside, about 6 minutes.
Transfer the sandwiches to a baking sheet and bake until the cheese is melted, about 8 minutes. Cut the sandwiches in half and serve immediately; pass the remaining pan juices separately.

Roast Pork:
1 (8-pound) pork shoulder, boned
1 1/2 tablespoons minced garlic
1 cup plus 2 tablespoons distilled white vinegar
3/4 cup fresh lime juice
1/4 cup fresh grapefruit juice
1/4 cup fresh orange juice
2 tablespoons dried oregano, crumbled
1 tablespoon freshly ground black pepper
2 teaspoons adobo-style seasoning
Kosher salt and freshly ground black pepper
1 large green bell pepper, coarsely chopped
1 medium onion, coarsely chopped

Using a small, sharp knife, make 1-inch-long slashes in the skin of the pork shoulder, about 2 inches apart. Rub the garlic into the slashes and along the underside of the pork.
In a large glass or ceramic bowl, combine the vinegar, lime juice, grapefruit juice, orange juice, oregano, pepper, adobo seasoning, and salt and pepper. Stir in the green pepper and onion, then add the pork, skin side up. Refrigerate overnight turning the meat once or twice. Bring to room temperature before cooking.
Preheat the oven to 400 degrees F. Transfer the pork and its marinade to a roasting pan. Cover with foil and roast until very tender, about 3 hours. Let cool in the liquid. Transfer the pork to a cutting board and discard the skin and fat. Strain the pan juices into a glass measure and skim off the fat. Slice or shred the pork, as desired.
Cook's note: The pork can be refrigerated for up to 3 days


Recipe Summary
Difficulty: Medium
Prep Time: 45 minutes
Inactive Prep Time: 12 minutes
Cook Time: 3 hours 15 minutes
Yield: 6 servings
User Rating:











Episode#: SS1C15
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_20570_PRINT-RECIPE-FULL-PAGE,00.html

 
How about Pork Florentine Casserole? REC inside.

12 ounces fresh mushrooms, sliced
1/4 cup chopped onion
2 tablespoons olive oil
1 pound pork, cooked and torn into slices
1 package frozen spinach, thawed
1 pinch ground nutmeg
1/2 tsp salt
3/4 cup half and half
2 eggs
1 cup lowfat Swiss cheese

Preheat oven to 375 and spray a casserole dish with Pam or other cooking spray.

Saute mushrooms and onion in oil and set in casserole dish.

In a bowl, combine half and half, egg; whisk to blend. Add remaining ingredients, pour over mushrooms and onion, and cook for 30 min.

 
You must log in or register to reply here.
Back
Top