Chile Lime Pork Roast Food

CHILE-LIME PORK ROAST

Steps:

• Heat oven to 375°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Place meat on prepared baking sheet.
• Combine vegetables in large bowl. Mix dressing and taco seasoning mix until blended. Add 3 Tbsp. dressing mixture to vegetables; mix lightly. Spoon around meat on baking sheet.
• Add pepper jelly to remaining dressing mixture; mix well. Reserve 1/2 cup jelly mixture for later use; brush remaining jelly mixture onto meat.
• Bake 40 to 50 min. or until meat is done (145°F). Transfer meat to carving board; cover loosely with foil. Let stand 10 min. before slicing to serve.
• Serve meat and vegetables with the reserved jelly mixture.

SLOW COOKER CHILI LIME PORK ROAST

Steps:

• Mix together seasonings and rub on all sides of pork loin
• If desired, heat oil and brown pork on each side for 3-4 minutes
• Transfer to slow cooker and add lime juice and chicken broth
• Cover and cook on low for 6-8 hours
• Slice (or pull apart with forks) to serve

CHILE-LIME PORK

Steps:

• Finely shred peel from limes; juice limes.
• Place pork in a resealable plastic bag. Add lime peel and juice, cilantro, olive oil, garlic, chili powder, onion powder, salt, and cayenne pepper. Seal bag; knead bag to combine. Set bag in a large bowl and marinate in the refrigerator for 1 to 2 hours.
• Drain pork, discarding marinade. Adjust grill for indirect cooking. Place the pork over the drip pan. Cover and grill for 25 to 30 minutes or until done (145°F). Remove and let stand for 3 minutes.
• To serve, cut meat into 1/2-inch thick slices. Serve with guacamole and lime wedges. Sprinkle with additional cilantro, if desired.

PORK TENDERLOIN WITH ROASTED PEACHES AND CHILI LIME BUTTER

Steps:

• For the chili lime butter: In a large bowl, stir together the softened butter, parsley, shallots, miso, Fresno chiles and lime zest and season to taste with salt and pepper. In a small pot, gently melt about 1/2 cup of the chili lime butter over the grill. Set aside the remaining chili lime butter.
• For the pork: In a small bowl, combine the salt, chili powder, garlic powder, paprika and pepper. Drizzle the tenderloin with olive oil, then season all over with the spice rub. Place in the refrigerator to marinate for 1 hour.
• Preheat half of a grill to medium-high heat.
• Grill the tenderloin on the hot side of the grill on all sides until nicely browned, 3 to 4 minutes per side. Once seared, move the tenderloin to the cool side of the grill and let cook with the grill lid down, turning occasionally, until the pork reaches 140 degrees F internal temperature. Remove the pork from the grill and let rest for 10 minutes.
• For the peaches: While the pork rests, grill the peaches. Drizzle the halved peaches with olive oil and season with salt and pepper. Place flesh-side down on the hot part of the grill and cook until nicely charred, 2 to 3 minutes. Flip the peaches and spoon some of the reserved chili lime butter into the well of each peach. Cook another 2 to 3 minutes on second side, and then remove to a serving platter.
• For the salad: In a large bowl, whisk together the lime juice, olive oil and Dijon and season with salt and pepper. Add in the watercress, cilantro and parsley leaves and toss together.
• To serve, slice the rested tenderloin into 1-inch medallions, and then drizzle with the melted butter before serving alongside the peaches and watercress salad.

CHILI-LIME GRILLED PORK CHOPS

Steps:

• Heat closed contact grill for 5 minutes.
• Meanwhile, in small bowl, mix all seasoning ingredients. Brush mixture evenly on both sides of each pork chop.
• When grill is heated, place pork chops on bottom grill surface. Close grill; cook 5 to 7 minutes or until pork is no longer pink in center. If desired, sprinkle pork with chopped fresh cilantro and serve with lime wedges.

CHILE AND SPICE-RUBBED PORK TENDERLOIN WITH HONEY-LIME GLAZE

Steps:

• Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil; set aside.
• In a small bowl, combine coriander through red pepper and mix well. Store in an airtight container at room temperature for up to six weeks.
• Coat tenderloins with desired amount of chili and spice rub.
• In a large skillet, heat 1 tablespoon of oil over medium-high heat. Cook one pork tenderloin for two minutes or until lightly browned. Remove tenderloin and place on prepared pan. Repeat with remaining oil and tenderloins.
• Bake for 20 minutes or until a meat thermometer, inserted into the thickest part of the meat, registers 155 degrees or to desired degree of doneness. Combine honey and lime juice, drizzle over pork, and garnish with lime wedges (optional).

CHILE-LIME PORK TORTAS

Steps:

• Heat oven to broil.
• Place roll halves, cut sides up, on baking sheet; cover bottom halves of rolls with cheese. Broil, 4 inches from heat, 1 to 2 min. or until cheese is melted and rolls are lightly toasted. Remove from broiler.
• Mash avocado in medium bowl. Add aioli; mix well. Spread onto cut sides of tops of rolls.
• Slice Chile-Lime Pork Roast; place on bottom halves of rolls. Cover with tomatoes and tops of rolls.