With many people (like you and me) looking to eat healthier, there are tons of recipes calling for cleaner, leaner cuts of meat. When talking about meats it used to be Pork was on the tail end of recommendations. Times are changing… today if you ask GOOGLE if lean cuts of pork are healthy, it will say “Having a 3-ounce portion of grilled skinless chicken breast or pork loin offers fewer than 150 calories, about 7 grams of fat and 21 grams of protein. These lean servings of meat fit perfectly into your balanced diet.”
(((This is not the Pernil they serve during Christmas at my house, that is for sure)))
That is critical for foodies like me, already struggling with a limited menu of options if we want to stay healthy.
And my friend Chef Doreen Colondres (author of La Cocina No Muerde) agrees. The National Pork Board recently partnered with her to help teach consumers around the country how to prepare and enjoy pork as the weather changes throughout the fall– just in time to celebrate Hispanic Heritage Month with festive dishes inspired by the flavors of Latin American.
YES I AM GOING TO SHARE THESE RECIPES WITH YOU.
So get the family together over a tasty, healthy dinner inspired by our collect culinary heritage.
by Doreen Colondres for PorkTeInpira.com
What a cool way to celebrate a beautiful fall day during Hispanic Heritage Month! This Mexican-inspired recipe features the extra lean pork Tenderloin. The extended outlook confirms this recipe is the perfect choice for any fall day and can withstand all weather elements. As a bonus, this flavor-packed dish is drizzled with Mexican crema and sprinkled with cilantro, offering a creative twist to one of Mexico’s most iconic, easy-to-make comfort dishes.
1 pound pork tenderloin strips
1 pound short dry angel hair pasta or short fidelini
1 guajillo chile
2 pear tomatoes
1/4 white onion
2 small garlic cloves
2 tablespoons olive oil
Salt and pepper to taste
Mexican crema or crème fraiche for garnish (optional)
Season the pork strips with salt and pepper and set aside.
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 sear the pork for 3-5 minutes at high temperature until tender. 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.
TOTAL COOKING TIME 20 minutes
Serve with the pork on top, more finely chopped cilantro, and sprinkle with Mexican crema or top with crème fraiche (optional). You can use pork chops instead of the pork tenderloin.
This is how you start your day! With lots of gratitude… I love walking into the office and finding a regalito waiting on me. I just received a signed copy of @doreencolondres new book, La Cocina No Muerde ( The Kitchen Does Not Bite ) which features over 100 recipes from different countries as well as a shopping guide for buying fresh, organic and GMO free ingredients. She even challenges you on changing the culture of how you cook so that you can embrace it as an art and use it to how love to yourself and those you love. Gracias Amiga… I will be using this when I move into my new place. PS —> I love that @ismaelcala and @theliquidchef Junior Merino both wrote blurbs praising this book , those are two trusted voices in the Latino community. #healthyliving #cooking #lifelearner #portufamilia #recipes #cookbook #saborlatino #comidasabrosa #dailysofrito
SOUNDS DELICIOUS RIGHT… WE HAVE ONE MORE!!!!
Panca Drizzled Pork Chops
by Doreen Colondres for PorkTeInspira.com
This Peruvian-inspired recipe features a type of chile that is commonly known as the ají panca. It offers a dark red, mild chile with a smoky and fruity taste, paired with one of pork’s seven lean cuts. Best of all? This recipe comes with a pork advisory: pair it with a cool and refreshing canary bean salad and you will discover new ways to serve and enjoy delicious pork in any climate.
6 thick-cut boneless New York (top loin) pork chops, about 8 oz. each
30 oz. of cooked canary beans with no liquid
2 tbsp. of panca chile paste
2 pear tomatoes, julienne cut
1/2 red onion, julienne cut
Juice of 2 lemons, about 4-6 tablespoons
1/4 cup olive oil
1/4 cup chopped fresh cilantro
4 cloves garlic, minced
Salt & pepper to taste
Season the pork with the panca chile paste and minced garlic, salt and pepper and set aside.
On a grill, cast iron pan or regular pan, cook the chops on medium high temperature for about 5 minutes on each side, depending on the thickness. Add 1-2 tbsp. of oil if you use a regular sauté pan.
While you cook the pork, combine the beans, the onions, tomatoes, 1 minced garlic, lemon juice, 1/4 cup of olive oil, cilantro, salt and pepper to taste, stir and leave on the refrigerator for at least 15 minutes.
Total cooking time 20 minutes
Serve the bean salad with the pork chops on top or on the side. This flavorful and refreshing recipe is great for any day of the week. If you want, season the pork and prepare the salad in the morning or the day before for even more flavor. You can substitute the panca paste for chile guajillo, red chili powder, sweet paprika or pinch of annatto. Dry oregano or rosemary will also match perfectly with the panca chile. The canary or mayocoba (Peruvian) beans can be substituted for pinto beans.
*Suggested serving size per person: 1, 8oz pork chop, 4oz of bean salad.