Pork Tenderloin with Cranberry Salsa

Suggested Piece: 5 Qt Roaster or 11" Large Skillet and Medium Cold Bowl

Ingredients
Pork
1 lb. Pork tenderloin (all visible fat discarded)
1/4 tsp. Paprika
1/4 tsp. Salt
1/4 tsp. Pepper
1/8 tsp. Garlic powder
Salsa
1 c. canned Pineapple chunks (or fresh if you have it!)
1/2 c. Dried cranberries
1/4 c. Red onion (#2 cone)
1 medium Poblano pepper, seeded, finely chopped
1 tsp. Ginger (#1 cone)
1/2 tsp. Ground cinnamon

Directions
Place pork in bottom of piece being used. In a small mixing bowl combine paprika, salt, pepper, and garlic powder. Rub mixture over pork and let stand while making salsa. Combine all ingredients for salsa in Medium Cold Bowl. Spoon salsa over pork. Cover and cook until Vapo-Valve clicks, reduce heat to low for approx. 30 minutes.

Cooking Tip: For a milder dish or if poblanos are not available, use a mediumm green bell pepper instead. If you'd still like a little heat, add 1/8 tsp. dried red pepper flakes to the salsa.

Pulled Pork Tamale Casserole

Suggested Piece: 9 Qt. Braiser Pan

Ingredients

3 large poblano peppers

2 cups harina de maiz (or cornmeal)

½ cup lukewarm water

2 tbsp sugar

1 tsp baking powder

½ tsp salt

½ cup unsalted butter (softened)

1 egg

4 ears of corn, kernels removed (or 16 oz frozen corn)

4 cups pulled pork

2 cups pepper jack cheese (#2 cone)

2 cups avocado cream sauce (optional – for topping)

Avocado Cream Sauce

2 avocados

2 limes (juiced)

2 tbsp fresh cilantro

Directions

Heat the broiler on the oven to high. When hot, place the poblano peppers directly under the broiler.

Cook for approx. 10 minutes per side, or until the skin of the pepper is black & bubbling on both sides. Remove from the oven and place in a plastic bag, set aside. Add the harina de maiz, water, sugar, salt, baking powder, egg and butter to a food processor and puree. Add the corn kernels to the food processor, blend until creamy. Add ½ of this mixture to the bottom of a 9 Qt. Brasier Pan. Top with the pulled pork and 1 ½ cups of cheese. Remove the poblano peppers from the plastic bag, peel the skin from the peppers, slice the peppers in half, de-stem and deseed. Layer the roasted poblano peppers on top of the cheese. Top the casserole with the remaining corn masa mixture and the remaining cheese. Cover and cook on medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for apporx. 30 minutes. While the casserole cooking, prepare the avocado cream sauce.

Vegetarian Option: Instead of pulled pork, fill the casserole with 4 cups of vegetarian ingredients, such as black beans, sauteed mushrooms, zucchini, bell peppers and tomatoes.

Vegetarian Red Pozole with Black Beans and Summer Squash

Suggested Piece: 10 Qt. Roaster

Ingredients

½ tablespoon canola oil

1 medium yellow onion (#2 cone)

2-3 garlic cloves (#1 cone)

2 poblano peppers, roasted, seeded and diced (use canned, if needed)

2 small zucchini (#3 cone)

2 small yellow squash (#3 cone)

1 ½ teaspoons dried oregano

1 teaspoon ancho chili powder

1 ½ teaspoons ground cumin

½ teaspoon each kosher salt and black pepper, or to taste

1 (25-ounce) can Mexican style hominy, rinsed and drained

2 (15-ounce) cans Black Beans, drained

2 (10-ounce) cans Diced Tomatoes and Green Chiles

1 (20-ounce) can Red Enchilada Sauce

1 (32-ounce box) vegetable broth (4 cups)

For serving:

Fresh cilantro

Sliced radishes (#4 cone)

Diced Avocado

Green Cabbage (#4 cone)

Fresh limes

Directions

In a 10 Qt. Roaster over medium heat add onion and saute for 5-6 minutes, or until onions are translucent. Add garlic, poblano peppers, zucchini and yellow squash; and saute for an additional 2-3 minutes.nStir in the oregano, ancho chili powder, cumin, salt and black pepper. Cook, stirring constantly, until spices are fragrant, about 30 seconds. Add the hominy, black beans, diced tomatoes and green chiles, enchilada sauce and vegetable broth to the pot. Stir to combine and cover with lid. When Vapo-Valve clicks, reduce heat to low and cook for 20 minutes.
*For a non-vegetarian alternative cook bone-in chicken thighs in bottom of 10 Qt. Roaster before sauteing the onion. Follow the remainder of the recipe as written, but don't forget to take out the bones before serving!!!