Thursday, December 17, 2009
Chile Pork - It's what's for dinner
Posted by Priscilla Tsai on Thu, Dec 17, 2009 at 4:22 PM
After I took advantage of the BOGO (buy-one-get-one free, for those who don't know grocery speak) pork tenderloin sale at Bi-Lo, I ended up with 20 pounds of pork. What's a girl to do? Well, make porky dishes, obviously.
For this Chile Pork dish, you just throw it in the oven and forget about it. After 45 minutes of marinating, you slow bake the pork for 1.5 hours at a low temperature. What you get is crispy, seasoned bite-sized pieces of pork perfect for making some tacos with.
Crisp up some corn tortillas for your tacos in a pan on the stove-top, then layer on re-fried beans, chopped pork, sour cream, pineapple salsa, a little Mexican rice, cilantro and cheese ... or whatever else you'd like, mis amigos.
Chile Pork
Ingredients:
3 teaspoons chili powder
1 teaspoon salt
2 1/2 teaspoons ground cumin
2 teaspoons minced garlic
1 tablespoon fresh cilantro
2 pounds pork tenderloin, cubed
1 dash ground black pepper
Directions:
1. Mix together: chili powder, salt, cumin, garlic cilantro and pepper. Coat pork cubes with mixture and let sit for 45 minutes in refrigerator.
2. Preheat oven to 225 degrees F (107 degrees C).
3. Bake 1 hr 30 min to 1 hr 40 min, or until crispy.
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