Try something a little different?
Don't let dinner become something boring - spice it up with a little something different!
Flavor drenched pork sopa seca
- 1 Lb pork tenderloin cut into strips
- 1 Lb short dry angel hair pasta
- 1 Guajillo chile pepper, *
- 2 Pear tomatoes
- 1/4 White onion
- 2 Small cloves garlic
- 2 Tbs olive oil, divided
- Salt and pepper to taste
- Fresh cilantro
- Mexican crema
Season the pork strips with salt and pepper and set aside.
Stuffed pork meatballs
Remove stem, veins and seeds of the chile and place it in a bowl with 2-3 cups of warm water. Soak for at least 5-7 minutes.
Add the following to a blender: the tomatoes, onion, garlic, chile, a few cilantro stems, 1 3/4 cup of the water of the chile, and salt to taste and mix until smooth.
In a large pan over high heat, add 1 tablespoon of olive oil and cook pork until the internal temperature is between 145 degrees F. (medium rare) and 160 degrees F. (medium), 3 to 5 minutes. Remove the excess liquid in the pan while cooking and set aside. Reserve the pork, cover and set aside.
Add the remaining olive oil to the pan, add the pasta and sauté for about 2 minutes until golden brown. Reduce the temperature to medium-low. Add the sauce, the pork juice (if any) and cook covered for about 5-7 minutes, stirring occasionally and serve immediately.
1 1/2 Lbs of ground pork1/4 Cup of plain bread crumbs1/4 Cup of whole milk1 Tbs dried basil1 Tbs of garlic powder1 Tbs dried oregano1/2 Tbs of salt, plus more to taste2 Tbs olive oil8-10 Green chard lieaves, roughly choppedSalt and pepper1/4 Cup Chevre (Fresh goat cheese)
Preheat the oven to 350 degrees F.
Meanwhile, in a large bowl, combine pork, bread crumbs, milk, basil, garlic powder, oregano and salt, mixing until well incorporated. Divide mixture evenly into 8 rough patties, about 3 inches across, and set aside.
In a medium skillet over medium heat, warm olive oil. Add chard, season with salt and pepper, and cook, stirring occasionally, until chard is tender, about 3 minutes. Remove from heat.
Spoon chard evenly onto 4 of patties, leaving a 1/2-inch border around edges, then top each with 1 tablespoon chèvre. Top with remaining 4 patties. Seal edges of each patty "sandwich," then gently form sandwiches into balls.
Arrange meatballs on a non-stick rimmed baking sheet and bake until the internal temperature is 160 degrees F., 40 to 45 minutes.
Remove from the oven and let rest for 3 minutes before serving.
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|More than just food at the okPORK Chop Shop!
Come to the okPORK Chop Shop during the Oklahoma State Fair September 17-27, and enter to win a fire pit! No purchase necessary and the drawing will occur on the 27th! The sandwiches are delicious also!