Fiesta Pork Soup Food

FIESTA PORK SOUP

Steps:

• In medium saucepan, cook and stir pork until browned. Drain.
• Add chicken broth, picante sauce, cumin and pepper; bring to a boil. Reduce heat; cover and simmer 15 minutes stirring occasionally.
• Stir in cheese soup; simmer until heated through. Do not boil.
• Pour into serving bowls; garnish with tortillas chips and sour cream.

STUFFED FIESTA PORK TENDERLOIN #RSC

Steps:

• Place tenderloin in a large storage bag with Ranch dip mix and lemon juice. Marinate for at least 30 minutes or as long as overnight.
• Preheat oven to 400 degrees.
• Heat a small skillet to medium-high heat. Add olive oil. Sauté onion, garlic, beans, tomatoes, corn, spinach, chili powder, pepper and paprika for 5 minutes or until onions are softened.
• Slice open the tenderloin enough to allow for stuffing. Add sautéed fiesta infused vegetables to the inside of the tenderloin. Tie 3-5 sections with butcher's cooking twine/string leaving the opening slightly exposed. Place stuffed tenderloin in an un-greased casserole dish.
• Spread mayonnaise on the sides and top of the stuffed pork. Press Parmesan cheese on the sides and top of the stuffed pork. Lastly press breadcrumbs on the sides and top of the stuffed pork. Roll side to side if necessary.
• Bake stuffed pork for 20 minutes or until the thickest part reads 140 degrees. Let rest for five minutes, slice and serve.