Showing posts with label pork loin. Show all posts
Showing posts with label pork loin. Show all posts

Friday, July 10, 2015

Southern Grilled Pork Loin Sandwich and Carolina Blogging

I am guest posting on Carolina Blogging today with this favorite sandwich of mine. I hope you will stop by and take a look!

 Southern Grilled Pork Loin Sandwich w/a Creamy Southwestern Pico Sauce

It all starts with this creamy Southwestern Sauce
that is easier than you think to put together.


I added a few tasty toppings!

There you have it. A combination of flavors 
from my two favorite places. What is your
favorite sandwich combo?
Drop by and visit me over at Carolina Blogging 
to get this recipe and check out what
Carolina Blogging is all about!

Thanks for stopping by! See you over there!

Saturday, November 19, 2011

Cowboy Pockets

This is another appetizer I am trying  in my quest for all new appetizers for some holiday parties I will be hosting. I think it's a winner! I love the taste of the warm wonton with the burst of flavor from the BBQ sauce and the queso fresco. I originally thought these would be tasty served with some guacamole and some pico de gallo, but as I got into the tasting portion of this experiment, sour cream came up the winner as the perfect dipping sauce! The pico de gallo was too chunky and kept falling off of the wonton, but I loved the taste, (maybe a salsa would work) and my avocado, bought 3 days before I was making this recipe was still far from ripe and not usable! I still think the guacamole would be great! What do you think?
Cowboy Pockets
1 package Wontons
1 Egg 
1/4 cup cooked, shredded Pork
1/4 cup Queso Fresco
1/4 cup BBQ Sauce
1/4 cup Cowboy Beans
1/4 cup cooked Corn Niblets
2 Roma Tomatoes
1/4 cup chopped Onion
Fresh Cilantro
1/4 teaspoon Garlic Powder
1 Jalapeno Pepper
This recipe assumes that you have made a recipe of the 
Cowboy Beans. If you haven't you can follow the link to the 
recipe, or use canned beans, if you like. 
This recipe also assumes that you have cooked a
pork loin for this recipe! You can follow the link to a 
pork loin we cooked for Halloween if you would like.
Lets chop our jalapeno pepper for our salsa first.
Cut both ends off of the pepper. 
Wash the seeds and the membrane from the pepper
in cold water and discard.
Remember not to inhale as you are removing the seeds. 
Split the pepper in half.
Cut each half in half.
Finely chop into tiny pieces.
Chop the tomatoes and onion into small pieces.
We did this chopping when we made 
salsa at Halloween.
Mix the tomatoes, onion and jalapeno
in a bowl.
Add some chopped cilantro. I used 5 leaves,
tore them from the stem, rolled them up.
and chopped them. Add 1/4 teaspoon garlic powder.
Mix everything well.
Refrigerate until needed.
Start vegetable oil heating in a pan.
While it is heating, start building the wonton.
Set it at a diagonal. 
Place a couple bits of pork on the bottom.
Add some corn niblets.
Add some BBQ sauce. 
Add just a little of everything because the wonton is really small!
Keep building by adding a little bean,
and some queso fresco.
Use the egg to make an egg wash. Crack the egg into 
a small bowl, add 1/2 tablespoon water and mix.
Using a pastry brush, (your finger will work also!)
brush around the perimeter of the wonton. This will
help it stick together.
 Fold the edges of the wonton together, forming a triangle.
Place in frying pan and cook until golden brown, 
turning to make sure both sides get brown.
Drain on a paper towel.
Serve with the homemade pico de gallo, or.....
sour cream!

Enjoy!

Thanks for stopping by The Freshman Cook today!!


Monday, October 31, 2011

BBQ Pork Sandwiches w/ Slaw

BBQ Pork sandwiches is THE Halloween meal to me. When I was a little girl, we would have BBQ sandwiches every Halloween. And so, the tradition lives on.  It just so happens that I love BBQ of any kind, so this is one tradition that I love continuing!!
Spray a baking pan with pan spray.
Place a pork loin in the pan. 
Sprinkle with garlic powder.
Fill the pan with water, to cover 1/4 of the pan.
Cover the pan with plastic wrap.
Then cover the plastic wrap with foil.
Cook at 350 degrees until a thermometer placed in
the pork loin reads 145 degrees.
Take out oven and let pork rest for 30 minutes.
To let the meat rest you are allowing the juices to stop flowing.
Cutting into the pork to soon will make the meat dry.
To make the pork sandwiches,
cut thin slices from the pork loin.
A slicer works great for this, or just cut by hand.
Build your sandwich by toasting the bun, then piling on the 
pork, topped with a taste of BBQ sauce.
Add some cole slaw.
We made some back in May.
Your BBQ sandwich is done!

Happy Halloween!