ROAST PORK TOSTADA WITH PEAR SALSA
Shredded pork and chunky pear salsa are the perfect sweet and savory pair to top creamy mashed beans on a tostada shell.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Mash beans in large bowl. Add mayo, onions and garlic; mix well.
- Spread onto bottoms of tostada shells; top with meat and salsa.
Nutrition Facts : Calories 520, Fat 19 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 30 g
ROAST PORK TACOS WITH TOMATILLO SALSA
If I could pick my last supper, this would be it. It's a versatile recipe, easy to put together and perfect for a crowd. Finished with a simple slaw and tangy tomatillo salsa, it's guaranteed to be requested, even beyond the last supper.
Provided by Jonathan Waxman
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 27
Steps:
- For the pork butt, preheat the oven to 375 degrees F (190 degrees C). Melt the lard in a large, heavy-bottomed pot over medium-high heat. Cut the pork butt into 2-inch cubes. Add the pork to the pot and allow the meat to slowly brown. Season the pork with salt and freshly ground black pepper.
- Peel and quarter the yellow onion. Add the onion and garlic to the pot with the pork.
- Combine the cinnamon, turmeric, chile powder and crushed coriander and set aside. Continue to allow the pork to brown and caramelize.
- While the pork is browning, start the tomatillo salsa by heating a large cast iron skillet over medium-high heat. Add the olive oil to the pan. Add the halved tomatillos, the outer strips of the jalapeños, halved onions and garlic, and cook until tender.
- Add the spices to the browned pork. Check the ingredients for the tomatillo salsa, the tomatillos and chiles will cook faster than the onion, so you can remove them to a bowl if necessary. Add ¼ cup (60ml) water to the pan to finish cooking the onions. Remove onions when softened. Cover the bowl with the cooked salsa ingredients.
- For the coleslaw, slice both cabbages and put in a large bowl. Add the juice of two limes, mirin, salt and fresh ginger, and toss to combine. Cover with plastic wrap and let sit, tossing every 30 minutes, until the cabbage is slightly cooked by the seasonings.*Browning the pork will take about 20 to 25 minutes. Once the pork is sufficiently browned, add 1 to 2 cups of water to the pot, bring the water to a simmer, transfer the pot to the oven (preheated to 375 degrees F) and bake until the pork is fork tender about 1.5 hours, checking every 15 minutes.
- To finish the salsa, transfer the tomatillo mixture to a blender and puree until chunky, adding 1 tablespoon (15ml) water at a time, if necessary. Season with salt and pepper. The salsa can be stored in the refrigerator in an airtight container for up to 1 week.
- Check the pork, and continue roasting uncovered to finish the caramelization process. Remove the pork butt from the oven and flake into large chunks with a fork. Make tacos with the pork in warm corn tortillas, garnished with the coleslaw, salsa, sour cream and cilantro. Serve with lime wedges.
GRILLED PORK WITH PEAR SALSA
My husband, Dave, and I have been in a dinner group with three other couples for a few years. We often share our recipes. This grilled pork was served by one of the couples, and I decided to "pear" it with this fabulous salsa. -Suzan Ward, Coeur d'Alene, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the lime juice, oil, garlic, cumin, oregano and pepper; add pork. Turn to coat; cover and refrigerate overnight. Drain and discard marinade., Grill pork, uncovered, over medium heat for 4-6 minutes on each side or until juices run clear., In a bowl, combine the salsa ingredients. Serve with the pork.
Nutrition Facts : Calories 157 calories, Fat 6g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 24mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.
ROAST PORK WITH FRESH PEAR SALSA
Roast pork loin, so good with any number of fruity glazes, tastes as terrific as you'd imagine with a sweet and savory pear salsa.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Combine pears, nuts, crushed pepper, 1/4 cup parsley, 1/3 cup dressing and 1/4 tsp. cumin. Refrigerate until ready to use.
- Mix remaining parsley, dressing, cumin and garlic until blended. Place roast in roasting pan or shallow baking dish; brush with dressing mixture.
- Bake 1 hr. and 20 min. or until done (145 ºF). Remove roast from oven. Let stand 10 min. Slice half the roast; serve with half of the pear salsa. Cool remaining meat, then shred and refrigerate to use the next day (with the remaining salsa) to prepare Pork Tostadas with Pear Salsa (see Tip).
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
ROAST PORK WITH PEARS
Here, a boneless pork loin is stuffed with a flavorful herb-and-garlic mixture, then roasted with fresh pears and leeks. A creamy mustard pan sauce adds the finishing touch to this succulent dish. From Williams Sonoma.
Provided by Chef Kate
Categories Pork
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Position a rack in the lower third of an oven and preheat to 400°F
- In a mini food processor, process the parsley, chopped sage, whole garlic, salt, pepper and 3 Tbs. of the olive oil until a fine paste forms.
- Spread the mixture on the cut side of one half of the pork loin, then place the other half on top. Tie the roast together with kitchen twine and tuck whole sage leaves underneath the twine.
- Season the roast with salt and pepper.
- In a 5 1/2-quart Dutch oven over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the pears, cut side down, and cook until browned, about 5 minutes. Transfer to a plate.
- Add the pork to the pot and brown on all sides, about 8 minutes total. Transfer to a plate.
- Place the leeks, cut side down, in the pot in a single layer. Set the pork on top and place the pears along the sides of the pot.
- Roast until an instant-read thermometer inserted into the center of the pork registers 140°F, 45 to 55 minutes.
- Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving.
- Transfer the leeks and pears to a platter.
- Pour the pan drippings into a bowl and discard all but 2 teaspoons of the fat. Warm the reserved fat in the pot over medium-high heat.
- Add the minced garlic and flour and cook, stirring frequently, for 30 seconds.
- Add the wine and cook, stirring frequently, for 1 minute.
- Add the broth and pan drippings and cook until slightly thickened, about 3 minutes.
- Remove the pot from the heat and whisk in the mustard and cream. Season with salt and pepper.
- Cut the pork into slices and arrange on the platter. Pass the sauce alongside.
Nutrition Facts : Calories 528.1, Fat 28.4, SaturatedFat 6.2, Cholesterol 137.2, Sodium 199.2, Carbohydrate 22.4, Fiber 4.2, Sugar 10.4, Protein 44.4
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