Pineapple and Pork Tacos w/ Avocado Crema

This one is GREAT. Loved it.

PORK AND PINEAPPLE

2 tsp sugar

2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground cinnamon

1/4 tsp ground red pepper

1/4 tsp salt

12 oz pork tenderloin, trimmed and cut into 1/2" cubes

1 TBSP olive oil

1/4 fresh pineapple, cored and sliced crosswise

2 TBSP chopped fresh cilantro

12 corn tortillas, 6" diameter, warmed per package directions

AVOCADO CREMA

1 avocado, mashed

2 TBSP fat free sour cream

2 TBSP freshly squeezed lime juice

1/8 tsp salt

To prepare the pork and pineapple: In a cup mix the sugar, cumin, coriander, cinnamon, pepper and salt. Mix half of the spices with the pork, then toss with the oil. Mix the remaining spices with the pineapple. Let stand at room temp for 15 min while preparing the avocado crema.
To prepare the avocado crema: Whisk the avocado with the sour cream, lime juice, and salt in a small bowl. Press a piece of plastic wrap directly onto the surface to keep the crema fresh looking (or use the avocado seed).
Coat a large nonstick skillet with olive oil spray. Add the pork and cook over med high heat turning once or twice, for 8 min or until browned and cooked through. Add the cilantro and toss to combine. Transfer to a clean plate and cover loosely to keep warm.
Add the pineapple to the pan and cook, turning once or twice, for 3-4 min or until golden. Remove from heat.
To assemble each serving, place 3 tortillas on a plate. Divide 1/4 of the pork and pineapple between each tortilla. Top with the cream and roll up.

Two for one meal - Pork Roast and Gravy, and Creamy Pork Pot Pie

O.k., these are recipes where you cook something early on in the week, then later you make something out of the left overs. Both recipes are awesome, simple and full of flavor.

Pork Roast with Mashed Potatoes and Gravy

1 boneless whole pork loin roast (3-4lbs.)
1 - 14.5 oz. can chicken broth
1 c. julienned sweet red pepper
1/2 c. chopped onion
1/4 c. cider vinegar
2 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar2 tsp. Italian seasoning
1 tsp. salt1 tsp. pepper
2 tsp. cornstarch
2 tsp. cold water
2 c. mashed potatoes

Cut roast in half and transfer to a 5 qt. slow cooker. In a small bowl combine the broth, red pepper, onion, vinegar, Worches. sauce, brown sugar and seasonings; pour over pork. Cover and cook on low for 3-4 hours or until meat thermometer reads 160 degrees and meat is tender. Remove pork; cut some into cubes measuring 2 1/2 c. for Creamy Pork Potpie. Keep remaining pork warm. For gravy strain veggies out of cooking juices and skim fat. Pour into saucepan or cook in slow cooker on high. Combine cornstarch and water until smooth; stir into cooking juices. Brig to a boil; cook and stir until thickened. Slice remaining pork; serve with potatoes and gravy.


Creamy Pork Potpie

1/4 c. butter, cubed
1/2 c. all purpose flour
1 - 14.5 oz. chicken broth
3/4 c. milk
2 1/2 cups cubed cooked pork
2 1/2 c. frozen broccoli-cauliflower blend - I used one that also included carrots
1 1/2 c. shredded cheddar cheese
1/2 tsp. seasoned salt
dash of pepper
I also added a little sage and thyme.
1 pie crust or 1 sheet frozen puff pastry thawed
1 egg, beaten

In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes until thickened. Add the pork, vegetables, cheese seasoned salt, pepper and other spices as desired; heat through.

Transfer to a greased 11x7 inch baking dish. On a lightly floured surface roll pastry into rectangle to fit over pork mixture. Place over pork mixture and brush with egg. Bake, uncovered, at 425 degrees for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting.

Sweet Shredded Pork

3lb. pork roast
5 oz. salsa
20 oz Dr. Pepper (or caffeine free coke if you don't drink caffeine and can't find caffeine free dr. pepper)
1 c. brown sugar

Place pork in crock pot and fill it 1/2 way up (the pork) with water. Cook on high for 5 hours. Drain off water. Cut pork into thirds. Mix together sauce ingredients and pour over pork. Cook an additional 3 hours on high. Shred pork with forks and leave it on low until ready to serve.

Serve as a burrito, taco or salad.