Pork Tenderloin

Ingredients:

    2 cups bread crumbs

    1/2 cup olive oil

    2 pounds pork tenderloin




Directions:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. Place pork on a shallow cooking sheet. 
3. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
   Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut. Let the pork rest for 10 minutes.
4. Cut into 1/2 inch slices.
5. Serve.

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Sour Cream Pork Chops

Ingredients:

    4 center cut pork chops, about 3/4 inch thick
    2 tablespoons vegetable oil
    8 ounces sliced mushrooms
    1 cup beef broth
    2 teaspoons prepared mustard
    2 tablespoons chopped parsley
    1 teaspoon paprika
    salt and pepper, to taste
    1 onion, sliced into rings
    1 cup sour cream




Directions:

1. Brown pork chops in oil in skillet; add mushrooms the last 3 to 4 minutes.
2. Mix broth, mustard, parsley, paprika, and salt and pepper; place onion rings on pork chops then pour broth mixture over all.
3. Simmer for about 1 hour, until chops are tender.
4. Add the sour cream and cook just until hot.
5. Serve with hot cooked noodles or rice.

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Pork Menudo

Ingredients:

    1/2 kilo pork (cut into small chunks)
    1/4 kilo pork liver (cut into small cubes)
    5 pieces chorizo Bilbao (also cut in small pieces)
    4 potatoes (peeled, cut in small cubes, fried)
    1 green and 1 red bell pepper (diced)
    1 cup chickpeas
    1/4 cup raisins
    1/2 teaspoon paprika
    1 cup pork or chicken stock
    2 teaspoons of patis (fish sauce)
    3 tablespoons oil
    1 tablespoon atsuete oil (optional)
    3 tomatoes (diced)
    1 small head of garlic (minced)
    1 medium size onion (diced)

Directions:

1. In a pan or wok, heat cooking oil and atsuete oil.
2. Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.
3. Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
4. Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
5. Salt and pepper to taste.
6. Serve hot with white rice.

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Pork tocino

Ingredients:

3 lb. boneless pork shoulder roast
1¼ cups pineapple juice
½ cup ketchup
½ cup lemon-lime soda
1/3 cup light soy sauce
2 cups brown sugar
1 Tablespoon garlic, minced
2 Tablespoons salt
1 teaspoon black pepper

Directions:

1. Freeze pork shoulder roast for an hour or so to firm it up so that it’s easier to slice. Cut 1/4-inch slices of pork shoulder and place in a one gallon zipper-lock plastic bag.
2. Mix the rest of the ingredients in bowl and then add to the meat. Seal the bag, doing your best to remove excess air. Let the pork cure in the refrigerator for a 4-5 days, flipping over the bag every day or so.
3. To cook the tocino, add a little water, marinade and a few slices of meat to a skillet. Over medium heat, let the liquid boil off and then fry the meat for a couple more minutes to caramelize it. There’s a lot of sugar in the marinade so make sure you don’t burn the meat.

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