Lettuce Wrap Carnitas

I owe my husband for this one. We were rushing all around one morning and both trying to get out the door for a very long day away from home. We were on our usual broken sleep pattern the previous night thanks to one of our little men that thinks sleeping is overrated. I was on my second cup of coffee and praying for mental clarity as I walked into the door jam for the second time that morning. Then I saw it... the pork tenderloin I had defrosting from last night. I just stared at it. I wasn't going to be home in time to prepare a pork tenderloin unless we planned on eating dinner at 10pm. That's when hubby noticed me... catatonic... staring... at a pork loin. I was already overwhelmed and the day hadn't even started. He came over to me, threw his arm around my shoulder and said, "Why don't you just stick it in the crock pot."

This is why I married him.

I had a few minutes before I had to bolt out the door. I've never cooked a tenderloin in the crockpot. It seems a little sacrilegious to cook such a quality piece of meat that way. But I was desperate and it was a great suggestion.

Dinner that night was a surprising hit. The pork came out moist and tasty. I dressed it up nicely into tacos. It could not have been any easier!

What you'll need:

1 pork tenderloin (this would work with chicken or meat too)

juice of 2 limes

1 T chili powder

1 tsp cumin

1 tsp oregano

1 tsp garlic powder

1/2 tsp coriander

1/4 tsp cinnamon

2 bay leaves

1/2 cup chicken broth (low sodium, gluten free)

1/2 a purple onion

1 green bell pepper

1 head of butter lettuce (or lettuce you can make into taco shells)

store bought pico de gallo (or make your own)

store bought guacamole (or make your own)

What you do:

Kiss your husband for being brilliant and saving dinner. Get out your 'ol faithful crockpot. Put the chicken broth in, the lime juice and the two bay leaves. In a small bowl mix up all the spices. Coat the pork with the spices and give it a little massage. Lay the pork in the crockpot and turn it on low. Cover and forget it. It should be done in five to six hours so hopefully you have a crockpot with an automatic timer. If you don't Amazon.com has them with free shipping. They are worth every penny. If you have time in the morning you can dice up the purple onion and green pepper. If not it's easy to do in the evening. Saute the onion and pepper together until crisp/tender.

When you return home you will be greeted with a wonderful aroma. It's a great feeling to know that dinner is almost ready and you don't have to put much effort into the finishing touches. Shred the pork. Get out the lettuce and put a few leaves on everyone's plate. Top with some meat, sauteed veggies, pico de gallo, and guacamole. If the kids don't like the idea of a lettuce wrap you can easily serve this in a bowl and add anything else they may like to it.

Enjoy!

p.s. For my non-southwest natvies; Pico de Gallo is a fresh salsa made with tomato, onion, jalapeño, cilantro and lime. If you can't find it sub it with some high quality jarred salsa.

Pork Chop with Apple, Walnut, Sausage Stuffing

This little beauty is quick and to the point which is just what I needed tonight. I spent the day with the ladies at a clinic called Rx Stars. Every one of the ladies is a positive and friendly force to be reckoned with. The energy in these clinics is amazing. If you live in the So Cal area, I highly recommend you come and join us. A high fitness level is not a requirement. All you have to do is bring your can do, kick ass attitude. You will leave a better person.

So after about 80 snatches, 5 rope climbs and a WOD called "Survivor" (I almost didn't), life still goes on in my home and I have to make dinner. Feeling like an elated version of a Gumby/new baby deer combo, I waddle and waiver over to the kitchen. I still can't feel my legs... damn squat clean thrusters, but I also can't wipe the smile off my face. I'm glad dinner is an easy one tonight!

What you'll need:

4 pork chops (about 1 inch thickness)

2 sweet Italian sausages

1 granny smith apple (don't substitute), chopped

a handful of walnuts, finely chopped

2 tsp dried, rubbed sage

pepper

1/2 cup white wine or chicken stock

What you do:

Remove you sausage from the casing and pan fry. If you have a mini chopper, throw the sausage in there to make it into a fine consistency (or chop by hand). Chop up your apple and the walnuts. Put these three ingredients in a bowl and mix together.

Cut a pocket through the center of the pork chop leaving 3 sides intact. Rub each pork chop with some sage and sprinkle some pepper on both sides of the meat. Now take the stuffing mix and scoop it into the chop. It helps if you secure the open end with some toothpicks to keep the stuffing inside.

Get a pan hot and brown the chops quickly on both sides. Not too long now... you just want to brown them, not cook them. Transfer them into a pan and add 1/2 cup white wine or chicken stock. Cover with foil and bake the chops for about 15 to 20 minutes. Be careful! Pork dries out easily so don't over cook them. Remove them from the oven and keep the pan covered for 10 minutes to allow the chops to rest. Serve with a fresh veggie for a quick and tasty meal.

Enjoy!

Chili Lime Pork Tenderloin

Today's idea for chili lime pork is rooted in a recipe that my friend Dan emailed me. I didn't have some of the ingredients it called for so I took what I had in the cupboard and made it my own. The spirit of the recipe is still there but I have drastically reduced the honey and added a few of my own spices. You can do this too. Don't have exactly what the recipe calls for? Improvise!

This recipe stays true to the theme of "get in, get it going, and get out fast!" Who has time for anything more than that especially on a Monday.

What you'll need:

Pork Tenderloin (I used 2 1/2 pounds)

Marinade:

3 T. honey

2T. Chili powder

Juice of one lime

Zest of one lime

1/2 tsp garlic powder

What you do:

Preheat your oven to 425. In a small bowl mix the marinade ingredients. Remove the pork from its package and trim off the visible fat and silver skin. Get out your roasting pan and line it with foil. That is, unless you like to spend your highly coveted free time scrubbing off baked on honey. Plop your tenderloin in the pan and pour the marinade over it. Rub it all over. No... you should not take a bite already even though it looks fantastic and smells even better. Raw pork is no bueno.

Bake the tenderloin for about 20 minutes per pound. I like brush it with the marinade a couple of times during the cooking process. I have no idea if brushing it does anything but it helps with the guilt from this recipe being so easy. So brush away!

Get out a plate and a length of aluminum foil. When the pork comes out, transfer it to the foil and wrap it up tightly in the foil while simultaneously using your ninja-like reflexes to block your family from trying to taste it. Let the pork rest in the foil for about 10 minutes to reabsorb all its juices. Guard it well. It's not safe. Nobody touches it until it's done resting... capiche?

After the pork nap is done, slice it in one inch thicknesses and serve with some veggies.

** Just a side note: If you want to throw this together in the morning and let it marinade in a bag in the fridge, it's even better. I was on emergency dinner mode when I put this one together.

Enjoy!