PING: Taria (Was: OT: Summertime Crock Pot)

> Enjoy! :)
>
> _Pork tenderloins, Cuban style (modified for crock pot)_
> (Basic recipe from Rachael Ray)
>
> Ingredients:
>
> For Cuban Pork Tenderloin:
> 1 2/3 to 2 pounds pork tenderloin, 2 pieces, the average weight of 1
> package, trimmed
> Extra virgin olive oil or vegetable oil, for drizzling
> 1 small onion, minced
> 4 cloves garlic, finely chopped
> 2 limes, zested
> 1 large orange, zested
> 1 teaspoon coarse salt
> 1 teaspoon coarse black pepper
> 1 teaspoon dried oregano
>
> Relish for sandwiches:
> 6 dill pickles, chopped
> 1/2 cup sweet red pepper relish
> 2 scallions, chopped
>
> Sandwich fixins:
> 1 pound shaved ham, from the deli counter
> 1 pound shaved Swiss cheese, from the deli counter
> 4 tablespoons butter, for toasting sandwiches
> 8 Crusty rolls
>
> Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt,
> pepper and dried oregano in a pile on your cutting board. Pack this
> coating equally and evenly onto the tenderloins. Heat a large skillet.
> Add a drizzle of oil and sear tenderloin on all sides. Add about a cup
> of beef stock and pop in crock pot on low for approx 6-8 hours (the
> initial searing gets the cooking started). Take meat out of crock pot
> and shred, using two forks.
>
> Now, for the relish: Combine chopped pickles, sweet red pepper relish
> and scallions in a small bowl.
>
> To assemble sandwiches: Place ham and Swiss cheese on a serving plate
> with shredded pork, separating and fluffing up the shaved meat and
> cheese. Assemble sandwiches with desired fillings and spread the relish
> on the tops of the rolls and pork slices, ham, and swiss cheese on the
> bottoms. Press the sandwiches together. Put about 1 tablespoon of
> butter on the hot griddle and spread to coat. Put 2 sandwiches at a
> time on the griddle, and top with a heavy cast-iron skillet. Toast
> sandwiches on the griddle, turning once, until golden, hot, and cheese
> is melted, 2 or 3 minutes per side.
>
> (Note: While toasting the sammies gives it a more authentic taste, it's
> not necessary ... also, this recipe makes enough for *10* sammies, not
> the 8 the reciupe says, so there's leftovers for the next day! Simply
> assemble them, wrap in foil, and place in fridge. You don't even need
> to reheat them! YUMM-O! :)
>
> CAUTION: If the BF takes the sammies to work, co-workers WILL demand a
> bite! If she's not careful, she'll end up cooking Cubanos for the whole
> office! :) (Lord knows I do!)
>
> Still looking for my "Fix it and Forget it" Cookbook ... I've not
> "CPed" since we moved about a year ago ... I just do Rachael Ray (NAYY)
> ... but come hell or high water, I'll find it! :)
>

> Thanks COnnie. Sure looks good to me.

> Costco used to have that cookbook and don't forget
> Leslie's favorite Walmart.com where shipping is
> almost free. Gotta love that Rachel Ray. SHe is
> cute as all get out and her appreciation of food is
> a good thing.

> Taria
>
> Connie wrote:
>
> > Enjoy! :)
> >
> > _Pork tenderloins, Cuban style (modified for crock pot)_
> > (Basic recipe from Rachael Ray)
> >
> > Ingredients:
> >
> > For Cuban Pork Tenderloin:
> > 1 2/3 to 2 pounds pork tenderloin, 2 pieces, the average weight of 1
> > package, trimmed
> > Extra virgin olive oil or vegetable oil, for drizzling
> > 1 small onion, minced
> > 4 cloves garlic, finely chopped
> > 2 limes, zested
> > 1 large orange, zested
> > 1 teaspoon coarse salt
> > 1 teaspoon coarse black pepper
> > 1 teaspoon dried oregano
> >
> > Relish for sandwiches:
> > 6 dill pickles, chopped
> > 1/2 cup sweet red pepper relish
> > 2 scallions, chopped
> >
> > Sandwich fixins:
> > 1 pound shaved ham, from the deli counter
> > 1 pound shaved Swiss cheese, from the deli counter
> > 4 tablespoons butter, for toasting sandwiches
> > 8 Crusty rolls
> >
> > Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt,
> > pepper and dried oregano in a pile on your cutting board. Pack this
> > coating equally and evenly onto the tenderloins. Heat a large skillet.
> > Add a drizzle of oil and sear tenderloin on all sides. Add about a cup
> > of beef stock and pop in crock pot on low for approx 6-8 hours (the
> > initial searing gets the cooking started). Take meat out of crock pot
> > and shred, using two forks.
> >
> > Now, for the relish: Combine chopped pickles, sweet red pepper relish
> > and scallions in a small bowl.
> >
> > To assemble sandwiches: Place ham and Swiss cheese on a serving plate
> > with shredded pork, separating and fluffing up the shaved meat and
> > cheese. Assemble sandwiches with desired fillings and spread the relish
> > on the tops of the rolls and pork slices, ham, and swiss cheese on the
> > bottoms. Press the sandwiches together. Put about 1 tablespoon of
> > butter on the hot griddle and spread to coat. Put 2 sandwiches at a
> > time on the griddle, and top with a heavy cast-iron skillet. Toast
> > sandwiches on the griddle, turning once, until golden, hot, and cheese
> > is melted, 2 or 3 minutes per side.
> >
> > (Note: While toasting the sammies gives it a more authentic taste, it's
> > not necessary ... also, this recipe makes enough for *10* sammies, not
> > the 8 the reciupe says, so there's leftovers for the next day! Simply
> > assemble them, wrap in foil, and place in fridge. You don't even need
> > to reheat them! YUMM-O! :)
> >
> > CAUTION: If the BF takes the sammies to work, co-workers WILL demand a
> > bite! If she's not careful, she'll end up cooking Cubanos for the whole
> > office! :) (Lord knows I do!)
> >
> > Still looking for my "Fix it and Forget it" Cookbook ... I've not
> > "CPed" since we moved about a year ago ... I just do Rachael Ray (NAYY)
> > ... but come hell or high water, I'll find it! :)
> >