CHERRY JALAPENO MEXICAN PORK
A sweet and tangy sauce simmers with pork for over an hour. Jalapeno added at the end helps add a little kick. Serve alone or over rice or noodles.
Provided by throwrox
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large saucepan with a lid over medium heat, and cook and stir the onion, green bell pepper, green onions, jalapeno pepper, and garlic until softened, about 10 minutes.
- Stir in the pork, cherries, cilantro, lime juice, chili powder, cumin, and onion powder, and mix well. Bring the mixture to a boil, cover, reduce the heat to a simmer, and cook until the pork is cooked through and no longer pink, and the vegetables and cherries have given up their juices, about 30 minutes.
- Remove the lid, stir in the honey, and sprinkle with salt and pepper to taste. Simmer uncovered until the sauce reduces and the pork is tender, about 30 more minutes. The sauce won't be extremely thick.
Nutrition Facts : Calories 331.9 calories, Carbohydrate 17.4 g, Cholesterol 75 mg, Fat 21 g, Fiber 2.4 g, Protein 19.5 g, SaturatedFat 7.2 g, Sodium 68.2 mg, Sugar 12.4 g
APPLE-CHERRY-JALAPEñO RIBS
People's Choice Award winner and Barbecue Hall of Famer Chris Lilly has figured out how to dominate barbecue competitions: Show up early and get cooking before the other contestants. "It's all about low and slow with barbecue," Chris says. "I'm always the first person there in the morning." Chris's apple-cherry-jalapeño ribs were so popular with guests that he ended up cooking more than 170 racks! He had a sense he was winning before the night ended: "We actually had to request an extra container to hold voting tokens!" he says.
Provided by Food Network
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn down to a low heat (250 degrees F).
- Make the dry rub: Combine the brown sugar, paprika, garlic salt, onion salt, chili powder, cayenne, oregano, cumin and 3/4 teaspoon black pepper in a small bowl. Remove 2 tablespoons of the rub and set aside for the liquid seasoning.
- Prepare the ribs: Working with one rack at a time, slide a paring knife between the bone and the membrane, then pull off the membrane. Generously season the ribs all over with salt. Generously apply the dry rub on both sides.
- Place the ribs bone-side down on the cooler side of the grill over the drip pan. Cover the grill and cook until the meat is well browned, about 2 hours 15 minutes, adding more charcoal as needed. Transfer each rack to a large double layer of foil.
- Make the liquid seasoning: Combine the cherries, apple juice, jalapeño, brown sugar, honey and the reserved 2 tablespoons dry rub in a food processor and liquefy. Measure out 1 cup of the liquid seasoning and set it aside for the glaze. Brush the remaining liquid seasoning on the ribs and tightly wrap in the foil. Return to the cooler side of the grill, cover the grill and cook until the ribs are tender, about 1 more hour.
- Make the glaze: Combine the barbecue sauce with the reserved 1 cup liquid seasoning in a small bowl. Remove the ribs from the grill and unwrap. Brush the glaze on both sides. Return to the grill over direct heat. Cover the grill and cook, turning the ribs halfway through, until caramelized, about 10 minutes. Transfer to a cutting board and let rest 10 minutes before slicing.
PORK MEDALLIONS WITH CHERRY SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 22m
Yield 4 servings, serving size: 4 medallions and 2Tbs of sauce
Number Of Ingredients 8
Steps:
- Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.
- Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.
Nutrition Facts : Calories 245 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 92 milligrams, Sodium 380 milligrams, Carbohydrate 31 grams, Protein 8.5 grams
PEPPERED PORK TENDERLOIN WITH CHERRY SALSA
Categories Fruit Pork Roast Quick & Easy Dinner Cherry Pork Tenderloin Summer Jalapeño Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- In a bowl stir together cherries, lime juice, zest, onion, jalapeño, and coriander.
- Season pork with salt and press peppercorns into it. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork on all sides.
- Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155°F., about 20 minutes. Transfer pork to a cutting board and let stand 5 to 10 minutes. Slice pork into 1/2-inch-thick medallions and serve with salsa.
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