Pork En Fuego

PORK
23Ingredients
60Minutes

Ingredients

US|METRIC
  • 1 pound pork tenderloin (cut into 1-inch thick pieces)
  • 3 strips bacon (sliced into 1/2-inch pieces)
  • 2 tablespoons butter
  • 1/2 cup yellow onion (diced)
  • 4 teaspoons garlic (minced, about 8 cloves)
  • 1/3 cup tequila (Cabo Wabo, OR favorite reposado tequila)
  • 3/4 cup chicken broth (reduced sodium)
  • 3/4 cup Roma tomatoes (seeded and diced)
  • 1/4 cup hot cherry peppers (jarred, chopped)
  • 1/4 cup spice blend (En Fuego, see below)
  • 4 ounces havarti cheese (thinly sliced)
  • 4 Ciabatta rolls (split)
  • 1 1/2 tablespoons fresh basil (julienned)
  • 1 tablespoon cilantro (chopped)
  • 1/2 cup green onions (thinly sliced)
  • 1 tablespoon dried thyme leaves
  • 1 1/2 teaspoons garlic powder (OR granulated garlic)
  • 1 1/2 teaspoons dried basil leaves
  • 1 1/2 teaspoons dried oregano leaves
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons black pepper (cracked)
  • 3/4 teaspoon cayenne
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    Directions

    1. For spice blend, combine spice blend in shallow dish or pie plate.
    2. In a large skillet over medium-high heat, cook bacon just until crisp. Transfer bacon to a plate with paper towels and discard bacon drippings in skillet.
    3. In same skillet, over medium-high heat, melt 1 tablespoon unsalted butter. Add onion. Cook for 4 to 6 minutes or until onion is tender and begins to brown, stirring occasionally. Add garlic and cook for 30 seconds more.
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