When we last encountered Smithfield Mesquite Marinated Fresh Pork Loin Filet, I was wrapping it in bacon for some extra-good pork-on-pork action. Fortunately, the good folks at Smithfield must have thought this was such a good idea that they now have a fresh pork loin product that comes with the (real) bacon already mixed in. Thank. You.
Even though I love me some bacon mixed in with dinners and desserts, it’s still hard to deny that it goes best with its longtime life partner, the Bert to its Ernie. I’m talking about eggs of course. I love everything about egg in a hole breakfasts — the cute appearance, the way the whites stick together in a small space and get nice and rich, and especially how the little yolky hole makes such a good spot for ripping off bread and dipping. In thinking about how to use this pork loin for a hearty holiday season breakfast I settled on recreating eggs in a hole…inside a pork loin. Here’s how it went down…
Bacon and Eggs in a Pork LoinRead More›
As you could probably tell, I was pretty excited about my recent bacon, apple and pork creation/monstrosity. As much as I’d like to eat pork wrapped in pork and then grilled every day, unfortunately I don’t always have the time to make such an over-the-top meal. I had another of these Smithfield marinated pork loins on hand this month and was looking for a quicker way to cook it up. Smitten with the pork and apples combo, I made a quick pork and apple taco meal, perfect for that busy back-to-school, back-to-work, dear-god-why-am-I-not-on-vaction-anymore time of year.
Easy Pork and Apple Tacos
One red apple
Simple directions: make this in to tacos!
Cut the pork loin up into small, 1/4-inch strips.
Throw the pork pieces in to a large saucepan on medium heat.
Meanwhile, chop up the half onion into small strips and throw those in with the pork.
Peel and chop your apple up in to small cubes. Toss these on the pork right as it’s just about done (after 10 minutes). I do this just to get the apples nice and hot — don’t want them all mushy!
Lather everything on to a warm tortilla; top with queso fresco and Sriracha.
This sponsored post is part of Endless Simmer’s 2015 series as a Blogger Ambassador for Smithfield Marinated Fresh Pork.
It’s all hot in the food world now to use every part of the plant and not waste anything — and beets are one of those farmers market treats that always seem so wasteful. The roots are delicious, but I mean, the leaves and the stalks are like 90% of the plant. I know that you can fry up beet greens and they taste — well, let’s leave it at “OK” — so I was on the hunt for a new way to use them up. With a new juicer sitting on my counter, I wondered: can you juice beet greens? Answer below.Read More›