Sweet Grilled Pork

I got this one out of my Parents magazine. My whole family really likes it and they say that the apricots are rich in beta-carotene.

1 lb. pork tenderloin

Salt and pepper

1/2 cup apricot preserves

2 tsp. reduced-sodium soy sauce

4 apricots, halved and pitted

2 tsp canola oil

1. Season pork with salt and pepper. Grill pork, covered, indirectly (I turn on 1/2 the grill and put it on the other half) over medium-high heat for 25 minutes. Meanwhile, mix preserves and soy sauce. Brush 2 Tbs. of it on pork. Cover and grill 5-10 minutes more, or until the pork is cooked through. Remove from grill; brush 2 more Tbs. apricot mixture over the pork. Cover with foil and let stand.

2. Brush apricots with oil and grill directly over medium heat for 2 minutes per side, or until slightly softened and browned. Slice pork and serve with remaining apricot mixture and grilled apricots on the side. Makes 4 servings.

Nutrition per serving: 259 calories; 25g protein; 5g fat; 30g carbs; 1g fiber; 20mg calcium; 1mg iron; 245 mg sodium

Pork Verde Tacos

Brittney Goodey made these for us yesterday and they were YUMMY - at least Austin and I loved them. Holden and Makayla wouldn't try them.

4-5 lb pork roast in crockpot (if it's frozen, cook on high 9 hours, if thawed, 5-6 hrs on high, 10-12 hrs on low)

In Blender (looks like a lot, but it's just spices)
1 onion, quartered
3 stalks celery
1-2 jalapenos, seeds removed
3 garlic cloves
1/2 c water
1 tsp salt
1 tsp chili powder
1 tsp cumin
1/2 tsp red pepper flakes
1/2 tsp oregano
1/4 tsp black pepper
Blend together till everything is chopped. Poor onto roast. Add 3 bay leaves to the pot.

When the roast is shred-able, or 1/2 hour before serving, drain the juice (if you strain it, it makes a good base for taco soup or to use in rice). Shred pork, then add 1 16-oz jar green salsa.

Serve with shredded cabbage and Jalapeno Sauce.

Jalapeno Sauce
Blend together 1 cup mayo, 1/2 cup cilantro, 1 jalapeno (seeds removed), 1 Tbl vinegar, 1 Tbl water, 1/4 tsp salt, 1/4 tsp pepper, and 1 clove garlic.

I like mine with homemade tortillas:
Harina de Maiz flour
Water
Proportions on flour bag.

Cafe Rio Pork or Chicken Salad!!!! WONDERFUL!

I got all these recipes from except the chicken from:
http://www.favfamilyrecipes.com/2007/11/jared-and-i-love-cafe-rio.html

So I used raw Tortilla shells from Costco for these and fried them up!  I love them!

Pork-

2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

.

You know me I never follow exactly!  I added the spicy stuff from the food processor straight into the crockpot with the marinade, I liked that it wasn't covered in enchilada sauce, but it had the taste!

RICE:

I am not going to share the recipe, you can follow the link and find it, because I like the lime rice recipe that Patti has already shared on this blog much MUCH better!!

BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")

 

And the MOST important part!

The Cilantro Lime Dressing!

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. That's it!

We also did Avocados instead of guacamole, shredded cheese & some of my homemade salsa.

It was perfect!  and I am excited to have it again today!!! 

of and for the chicken I used this recipe:

Chicken

5 lbs chicken breast- boneless skinless

Some zesty Italian dressing

1 Tbsp chili powder, I used crushed red pepper

1 Tpsp cumin

3 cloves garlic, minced

Mix all ingredients together in a large crock pot.

Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.  I also added most of a can of caffeine free Pepsi after I shredded it, and returned it to all juices it cooked in!  :)

Cafe Rio Copy Cat Recipes

Okay so I finally tried some of these recipes

The Chicken is very good, the dressing was a little hot but if I remember right that is how Cafe Rio's is too.... I haven't eaten a salad there for awhile. I thought about trying that lime rice recipe but the one Patti posted on this site is good enough for me!

Chicken

5 lbs chicken breast- boneless skinless

1 small bottle zesty italitan dressing

1 Tbsp chili powder

1 Tpsp cumin

3 cloves garlic, minced

Mix all ingredients together in a large crock pot.

Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.

Cilantro Lime Dressing

1 pkg of Hidden Valley Buttermilk Ranch Dressing dry mix (There is a subsitution for this you can make from scratch in my book.)

1 cup buttermilk

1 cup mayonnaise

1-2 tomatillos, peel

1 clove garlic minced

1/3 bunch cillantro, chopped

1/2 tsp lime juice

1/2 small jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated. I tired using Plain Yogurt in place on Mayo and it was just fine.

other copy cat recipes

Citrus Pork Stirfry

This is out of an old Kraft Food & Family magazine. The recipe is for the grill, but I made it in a skillet on the stove. Everybody liked it except for the warm oranges. They suggested using orange juice next time.


Prep: 10 min. | Total: 25 min.

1lb. thinly slices pork loin
2 cups broccoli florets
2 cups slices carrots
1/2 of a peeled orange, cut into large chunks
1/4 cup Kraft Italian Dressing
2 tsp. soy sauce
1/4 cup toasted cashews

Preheat grill to medium-high heat. Toss pork, broccoli, carrots, orange, dressing, and soy sauce in a bowl.

Poke small holes in bottom of large disposable aluminum foil pan. Spoon pork mixture into pan. Grill 15 minutes, stirring often, until pork is cooked through and vegetables are crisp-tender.

Sprinkle with cashews. Serve over cooked rice, if desired. Makes 4 servings, 1 1/2 cups each.

**Also good with peanuts instead of cashews.

Aloha Pork

This is one that our family enjoys. I got the idea from Rumbi Island Grill. I came home and researched recipes and now I do it my way.

Rub a pork roast with about a teaspoon or so of Sea Salt and a few shakes of liquid smoke. Cook it in the crock pot until it falls apart (all day). Shred. Serve with rice and stir-fry veggies. Austin likes Terriyaki sauce on his, but I don't like the mixture of sweet and salty, so I like mine plain. The meat is usually very tender and moist.