Pork and Rice Quesadillas With Orange Salsa

Cooking Spray
6 burrito size tortillas

Filling:

1 cup rice, cooked (can use minute rice)

2 cups diced or shredded roasted pork loin

1 (15 oz) can black beans, rinsed

1 cup chopped arugula leaves (i leave out)

1 cup shredded Monterey Jack Cheese

1/2 diced sun-dried tomatoes (i use fresh)

Orange Salsa:

1 11 oz can Mandarin Oranges, drained and chopped

1/4 cup diced red bell pepper

2 Tbsp freshly chopped scallions

2 Tbsp freshly chopped cilantro

1 Tbsp lemon juice

1/2 tsp ground cumin

Salt and Pepper to taste

Combine all ingredients and toss to combine

(This salsa is so good I usually double it)

For the quesadilla:

Coat a griddle with cooking spray and set on medium high heat. Combine rice, pork, beans, arugula, cheese and tomatoes, mix well. Arrange tortillas on a flat surface. Top one side with pork mixture. Fold the other side over to cover filling. Cook 2-3 minutes on each side until golden brown. Serve with Orange Salsa, of course!!


from Ginny Winters, courtesy foodnetwork.com

Shredded Barbeque Pork Sandwhiches

Pork picnic roast
Favorite barbeque sauce (Bull’s Eye)
Rolls

Place roast in crock pot and cook all day on low or shorter time on high. Remove fat. Shred with a fork. Add barbeque sauce and heat through. Serve on buns. Can also be frozen.

from Roxy Ogden

Pork Roast With Plum Sauce

Rub:
2 garlic cloves, minced
1 Tbsp kosher salt
1 Tbsp fresh thyme leaves
1/4 cup Dijonaise mustard

Chop first three ingredients together, mix with mustard. Rub on a three pound pork loin, trimmed and tied (I don’t tie mine). Let sit for half an hour. Roast for one hour at 425 (internal temp is 138). Let rest 15 minutes before slicing.

Plum sauce:
1 cup plum preserves, 3 Tbsp apple juice, 1 tsp dry mustard, 1 clove garlic, minced, 1 Tbsp dijonaise mustard. Heat just to melt.

I have one recipe that calls for Dijonaise mustard, and one that calls for Dijon mustard. I've used Dijonaise in the past, but I think plain Dijon would be better.

from Helen Macfarlane

Café Rio Style Pork

It seems there are two different recipes out there claiming to be the originals from Cafe Rio. They are both really good! This one, used at a RS dinner, is a little easier than the other.

3 to 4 lbs. Country Style boneless pork ribs
1 cup pace picante sauce
1 cup brown sugar

Place pork in crock pot. Pour picante sauce and brown sugar over pork. Cook on high for approximately five hours until pork can be shredded with a fork.

Serve in tacos, on taco salad or use for other Mexican dishes.

Chicken alternative:
Cook chicken with a jar of salsa and a little taco seasoning.

From Louanne Tillman