Tag Archives: Salsa Verde

Pork Tenderloin Tips~Prepared Two Ways

For today’s blog post I was fortunate to find a large package of pork tenderloin tips  at a great price. I decided to prepare two different recipes to get the most out of my money. For the first recipe I prepared Pork Tenderloin Tips in Salsa Verde. This dish can be serve simply over rice or slice into smaller pieces for a tasty taco, enchilada or burrito filling. Salsa Verde pairs very well with pork and the tenderloin tips were tender and moist. For the second recipe I was looking to try out a new appetizer that would be both simple and delicious. The precooked bacon works well for any recipe that calls for wrapping, whether it’s for meat, vegetables or jalapeños.  I would not suggest using the precooked bacon from the store because it is very thin compared to what I used for this recipe. My inspiration for this recipe was of course the pork tips, but also the zesty sriracha seasoning I found. It really does taste very much like the hot sauce, but in a dry rub form. I try to challenge myself to learn a new cooking technique or method that I can incorporate into my everyday cooking. My favorite to date is the searing of meats on the stove top and finishing the cooking in the oven.  With the help of my trusty instant read thermometer and stove timer, I have had great success when it comes to this cooking method. The results are always a well cooked piece of meat.

 

Pork Tenderloin Tips in Salsa Verde

Pork Tenderloin Tips in Salsa Verde
Pork Tenderloin Tips in Salsa Verde

Ingredients

1 1/2 pounds pork tenderloin tips
1 teaspoon cumin seeds
1 teaspoon Mexican oregano
1 teaspoon chile pepper flakes
2 teaspoons lemon pepper ( I use a low salt, coarse grind)
1 teaspoon granulated garlic
Coarse sea salt or kosher salt to taste (I used a sea salt with chile flakes)

Olive oil
Salt
Pepper

For Salsa
10 to 12 tomatillos, peeled and washed
1 small red onion, diced
2 cloves garlic, minced
2 to 3 serranos, finely diced
Salt to taste
1/4 cup cilantro, chopped

Try toasting and griding your own spices. The flavors are amazing!
Try toasting and griding your own spices. The flavors are amazing!
Fresh Tomatillos
Fresh Tomatillos
Pork Tenderloin Tips in Salsa Verde
Pork Tenderloin Tips in Salsa Verde

Directions

1. Slice the pork tips into equal size pieces for more even cooking, set aside. Heat a small skillet to medium and toast the cumin seeds and oregano for a few minutes or until they become aromatic. Transfer to a mortar, along with the red pepper flakes and crush as fine as you can. Season the pork with spice mix from mortar, lemon pepper, garlic and salt to taste. Cover and set aside if cooking right away or marinate overnight.

2. Add the tomatillos to a pot, cover with water. For a smoother salsa, you cook add the onion, serrano and garlic to the boiling water with tomatillos and blend all together. I like to saute my onion mixture separately. Bring tomatillos to a boil, reduce to a simmer and cook for 10 minutes. Drain all of the water, transfer to the blender and let cool while you prep the other ingredients.

3. In a large, oven safe skillet, preheat 3 tablespoons of olive oil to medium for a few minutes. Preheat oven to 425 degrees F. Brown and sear the pork tips on all sides, transfer the whole pan to the oven and cook for another 10 to 12 minutes.

4. In a separate skillet, heat 2 tablespoons of oil to medium heat. Add the onions, garlic and serrano. Season lightly with salt and pepper and saute for 6 to 8 minutes. Blend the tomatillos until smooth, add to skillet with onion mixture and cook at a low simmer for 5 minutes. Season to taste with salt. Remove pork from oven and pour warm salsa over the pork and stir gently to scrape all the bits off the bottom of pan. Fold in the fresh cilantro. Yields 4 servings. Serve with rice, beans and warm tortillas.

Pork Tenderloin Tips In Salsa Verde
Pork Tenderloin Tips In Salsa Verde
I was lucky to find this almost 3 pound package of pork tenderloin tips for a great price!
I was lucky to find this almost 3 pound package of pork tenderloin tips for a great price!
Getting the most out of my spices in the pantry
Getting the most out of my spices in the pantry

 

 

Bacon Wrapped Sriracha Pork Tenderloin Tips

100_0556

Ingredients

1 1/2 pounds pork tenderloin tips sliced into 12 equal pieces
2 teaspoons sriracha rub and seasoning
1 teaspoon pepper
1 teaspoon granulated garlic
1/2 teaspoon chile flakes
Sea salt or kosher salt to taste (I used a sea salt with chile flakes)

You will also need
12 strips thick cut bacon ( I like to slice my bacon so it just overlaps around the pork)
Olive oil
Sriracha hot sauce for basting

Found a sriracha dry rub/seasoning and I love it! Great for these pork tenderloin tips.
Found a sriracha dry rub/seasoning and I love it! Great for these pork tenderloin tips.
Precooking the bacon this way worked out great! It was still soft and pliable for wrapping the pork.
Precooking the bacon this way worked out great! It was still soft and pliable for wrapping the pork.

Directions

1. Season the pork tips with sriracha seasoning, pepper, garlic, chile flakes and salt to taste. Cover and chill for 1 hour or overnight.

2. To precook bacon, place the strips on a lined baking sheet. Place in cold oven and heat to 400 degrees F. Set your timer for 13 minutes. Remove from oven, transfer to a clean plate and let cool.

3. When ready, wrap the pork tips tightly with the precooked bacon, using a toothpick if needed. Season with a little more siraracha seasoning, set aside. Preheat oven to 450 degrees F.

4. In an oven safe large skillet or cast iron pan, preheat 2 tablespoons of olive oil to medium heat. When hot, sear and brown the bacon wrapped pork for 4 minutes per side. trying to brown most sides. Transfer to preheated oven and cook for another 5 minutes. Remove from oven, baste generously with sriracha hot sauce and place back under the broiler for 2 minutes.  If you are unsure that the pork is cooked all the way through, just take an instant read digital thermometer and insert in deepest cut of meat. You are looking for a temperature of between 145 to 150 degrees F. Remove from oven, tent loosely with foil paper and let sit for a few minutes. Remove toothpicks and serve right away. Yields 4 to 6 servings

Bacon Wrapped Sriracha Pork Tenderloin Tips
Bacon Wrapped Sriracha Pork Tenderloin Tips
Bacon Wrapped Sriracha Pork Tenderloin Tips
Bacon Wrapped Sriracha Pork Tenderloin Tips

Nopalitos con Rajas en Salsa Verde (Cactus with Roasted Green Chiles in Tomatillo Salsa)

Nopalitos con Rajas en Salsa Verde was a typical dish prepared during Lent at our house. Another favorite way to enjoy nopalitos is for breakfast, scrambled with eggs, chorizo, onions and chile serrano! This past year, a couple of my foodie friends were nice enought to ship me fresh cactus paddles all the way from California! I was excited beyond words. It had been so long since I had enjoyed fresh nopalitos of any kind. When I get a craving for them, thank goodness the nopalitos in a jar are available in a variety of stores where I live. One of our local markets has been adding new products to their produce department. I walk in the other day, and what do i find??? Fresh cactus! Yay! I was like a kid in a candy store and the people around me were looking at me like I was crazy, lol! This was probably just my fourth time cleaning the cactus paddles and it wasn’t so bad, ha ha….I love a good cooking challenge!

Nopalitos con Rajas en Salsa Verde

4 cups cleaned nopales(cactus) sliced into strips
Salt
Water
1 pound tomatillos
1 small white onion, cut in half
5 serrano peppers
1 clove garlic
2 poblanos, roasted, peeled and sliced into rajas(strips)
2 Anaheim peppers, roasted, peeled and sliced into rajas(strips)

 

The cactus paddles before being cleaned
The cactus paddles before being cleaned
Use a small sharp knife to remove the needles
Use a small sharp knife to remove the needles

Tip~ When I clean the paddles, I hold the end tightly with a kitchen towel, lay the paddle on flat surface and slice or shave away from me into the sink to catch the needles.


You will also need
Cilantro for garnish
Queso panela or queso fresco, sliced or crumbled
Tortillas, Corn or flour

*oil if you decide to fry the tortillas

 

Slice into strips or dice the nopales. Use right away or freeze for another time.
Slice into strips or dice the nopales. Use right away or freeze for another time.
Blanched Nopales, Roasted Poblanos, Chilacas, Onions and Garlic
Blanched Nopales, Roasted Poblanos, Chilacas, Onions and Garlic
Blanched Tomatillos, Onions and Serrano Peppers for Salsa Verde
Blanched Tomatillos, Onions and Serrano Peppers for Salsa Verde
Nopalitos con Rajas en Salsa Verde
Tacos de Nopalitos con Rajas en Salsa Verde y Queso Panela

Nopalitos con Rajas en Salsa Verde

 

1. Using a small sharp knife, carefully shave or remove the needles from the cactus paddles.  Slice into strips and rinse well under cold water.  Combine the nopales with 1 teaspoon of salt in a sauce pan. Cover with water, bring to a boil, reduce heat and cook for 6 to 8 minutes. Drain and  again rinse well under cold water.

2. In another sauce pan, add the tomatillos, half of the onion and all of the serrano peppers. Cover with water, bring to a boil, reduce to simmer and cook for 10 to 15 minutes. Drain all the water and transfer to the blender. Add garlic and 3/4 teaspoon of salt or to taste. Blend on high until smooth, set aside.

3. Preheat a large skillet with 2 tablespoons of oil to medium heat for a few minutes. Slice the remaining onion into thin strips. Add to skillet and cook for 3 minutes. Add the rajas and nopales and cook for another few minutes. Add half of the salsa from blender to the skillet. Cook at a low simmer for 10 minutes. Garnish with fresh cilantro. Serve with extra salsa, queso panela slices, avocado and warm tortillas. Yields 4 servings.

Prepare some homemade corn tortillas, add sliced queso panela to make a quesadilla or taco, add noplalitos!

Prepare some homemade corn tortillas, add sliced queso panela to make a quesadilla or taco, add noplalitos! The tacos above were fried with just the cheese inside first. The recipe for homemade tortillas is on the blog.

A Duo of Smokin’ Salsa’s!

A Duo of Smokin’ Salsa’s 

If you could have seen my face the first time I tasted a salsa that had been smoked! Just when I thought I had tried just about every salsa known to man, lol! It was during a trip to Austin, Texas while visiting my brother Ismael and his wife Janet Lynn. My sister in law is an accomplished cook and she literally cook run circles around me in the kitchen, ha, ha, ha!!! I love that girl! The love of cooking and good home cooked food rubbed off onto my brother Ismael and he loves to grill and smoke all kinds of dishes.

The salsa was he prepared that night consisted of tomatoes, serranos and onions with lot’s of lime and salt. I am not sure what kind of wood he used to smoke it, but the flavor was amazingly delicious. This spring and summer, my goal is to learn a little more about using my charcoal grill to smoke different meats. Now I can add salsa tot hat list as well. I was very happy with the results of my first attempt at preparing a smoked salsa! Thanks Ismael and Janet!

There is nothing like homemade salsa, fresh, roasted, cooked grilled and now SMOKED!
There is nothing like homemade salsa, fresh, roasted, cooked grilled and now SMOKED!
Smokin' Salsa Roja and Smokin' Salsa Verde
Smokin’ Salsa Roja and Smokin’ Salsa Verde


For Smokin’ Salsa Roja
8 to 10 roma tomatoes
4 red fresno peppers
2 jalapeño peppers
1/2 large white onion
Juice of 1/2 lime
Salt to taste

 

Hickory Smokin' Salsa Roja, Roma Tomatoes, Fresno and Jalapeño Peppers, White Onions
Hickory Smokin’ Salsa Roja, Roma Tomatoes, Fresno and Jalapeño Peppers, White Onions


For Smokin’ Salsa Verde
8 to 10 tomatillos
4 to 6 serrano peppers
2 poblano peppers
1/2 large white onion
Juice of 1/2 lime
Salt to taste

 

Hickory Smokin' Salsa Verde, Tomatillos, Serrano Peppers, Poblanos and White Onions
Hickory Smokin’ Salsa Verde, Tomatillos, Serrano Peppers, Poblanos and White Onions

*You will also need about 4 to 5 cups of hickory chips that have been soaked in water.

1. Wash all the vegetables and place them in a metal dish that is lined with foil paper. Make sure pan will fit on one side of grill with lid closed.

2. Build your charcoal fire one one side of grill. We use lump charcoal. Preheat until you reach 275 to 300 degrees F. Add 4 cups soaked hickory chips to one side of hot charcoals, in the center of grill. Once they start smoking, add the pan of vegetables to the indirect heat and cook with lid closed for 30 minutes.

2. Turn all the vegetables over and move pan to the direct heat and continue cooking for another 30 minutes or until tomatoes and tomatillos are soft. You want most of the skins on the peppers to blacken and blister as well. You want to try and keep the lid closed as much as you can.

4. I like to process all my veggies separately by pulsing them in the food processor. I find that by doing this, I avoid big chunks of tomato or onion left behind. But if you like your salsa’s more smooth, you can process or blend all together.

5. For the SalsaVverde: Add tomatillos, poblanos, serranos and 1/2 of the onion. Season with lime juice and salt to taste. For the Salsa Roja: In a separate bowl, add all of the remaining ingredients. Season to taste. Serve warm or at room temperature. Each salsa yields about 5 cups each. Cool completely and store in airtight containers in the coldest part of your refrigerator. It will keep for up to 10 days.

Smoked Chile Peppers, Tomatoes, Tomatillos and Onions ...
Smoked Chile Peppers, Tomatoes, Tomatillos and Onions …

 


Tips~ After salsa has been refrigerated, I like to serve only the salsa I know I will need in a small bowl. This will prevent the salsa from spoiling. The constant temperature change is not good for any food.