Several weeks ago we made an incredible Homemade Easy Orange Marmalade. What to do with the extra marmalade? Roasted Honey Orange Pork Tenderloin. Pork Tenderloin is one of Tim and I’s favorite meats. Super lean and easy to prepare.
The past three weeks have been…..well a challenge to say the least. Seems I needed a hysterectomy…ugh! In preparation for the event, I had to get things in order. I spent two crazy weeks cleaning, painting, and cooking.
We snack a lot for dinner. With both of us working, by the time we get home, do the things that need to be done, dinner is an after thought. I know, you all think we eat food like we have on the blog all week long………not so!
We have popcorn frequently, or frozen pizza, but recently bean dip has been our go-to snack dinner. Tim LOVES beans, he would eat them every day! I like beans, but a girl can only handle so much fiber.
Tim has been experimenting with a dip and it is ready to share with you. There is a local restaurant that we have mentioned before called Kelly’s. The Irish Mexican place that is a favorite of anyone local. If you are ever in the Sterling-Rock Falls, Illinois area look it up and stop by…..you won’t be sorry.
The Kelly’s bean dip a.k.a. Uncle Lou’s Dip is hmm, hmm, hmm, with the homemade tortilla chips. This Uncle Lou’s was the inspiration for Tim’s dip.
Pinto beans are simmered with salsa, chilies, garlic salt, cumin, chipotle and Sriracha. Browned pork tenderloin is added and the simmering continues until you have a creamy, spicy, porky, dip. Perfect for tortilla chips. Add shredded cheese and cilantro……..it’s snack supper!
You can also use the dip as the filling for burritos ………its Tim’s preferred way……I on the other hand am a chips kinda girl. Either way…..it’s hmm, hmm, hmm!!!!
1 pound pork tenderloin, trimmed and cut into small cubes
non stick cooking spray
1–7.76 ounces can Homestyle Mexican Salsa
1–4ounce can diced green chilies
1/2 teaspoon garlic salt
2 teaspoons cumin
1/4 teaspoon chipotle powder
1 teaspoon Sriracha sauce
Shredded cheese and cilantro for garnish
In a large sauce pan over medium low heat, cook beans and their liquid until heated trough.
Mash beans with a fork or potato masher, leaving slightly chunky.
Add salsa, chilies, garlic salt, cumin, chipotle powder, and Sriracha. Simmer for 10 minutes. While beans are simmering, spray a large skillet with non stick spray. Heat over medium high heat until pan is hot . Add diced pork . Sauté until pork is cooked through and browned.
Add pork to the beans mixture, stir to combine.
Cover and reduce heat to low. Simmer for 45 minutes to 1 hour. Remove from heat. Place in serving bowl. Garnish with cheese and cilantro if desired. Serve with tortilla chips.
When I was a kid, I thought ordering Chinese food seemed so romantic and big city……..eating out of cartons with chop sticks while saving the world!
Glory be…………. we have a Chinese restaurant……..was the first thought that came to my mind when living in my first apartment. I could live out that fantasy of my youth. Well, the food was awesome, came in those little boxes……….and I never have mastered chop sticks! Continue reading “Moo Shu Pork Rolls”