DAY ONE: PORK LOIN WITH FIGS. DAY TWO: PULLED PORK QUESADILLAS. BOTH FROM A SINGLE $6.00 PORK LOIN
For Pork Loin Two Ways, we start with a boneless pork loin roast. This cut stands out as one of my top favorites to cook. This cut, sourced just below the shoulder, boasts a trimmable fat cap that boosts its flavor. Sized between 2-5 lbs., these roasts are approximately 2-3″ in height and up to 12″ long, although ours was just about half that long. Caution: Pork loin roast is NOT Pork tenderloin. They differ significantly. The tenderloin is narrower, leaner, and cooks faster. For these recipes, ensure the label specifies pork loin roast, not pork tenderloin. These two recipes focus on simplicity, making pork roast the perfect choice. I applied dry ingredients — paprika, rosemary, onion powder, garlic powder, salt, and pepper after coating it with Worcestershire sauce. The result: A remarkably tender, juicy, and incredibly flavorful roast with a seamless blend of flavors. What do you do with that leftover pork roast? Plan on using it another night! In this case, we shredded the pork adding it to a blend of seasonings that bring Mexican flavor and heat to the dish.
PORK LOIN TWO WAYS: FIRST WITH FIGS…
Fruit and pork are great companions. In this case, we chose Figs. Fresh figs are in season now. And it’s a short one. How long is it? Food Forest Nursery has put together a chart showing which varieties to use now. And they should know. Food Forest Nursery specializes in fruit and nut trees, berry bushes, fruiting vines and ‘other perennial permaculture plants”. Here’s a link to their fig chart: https://foodforestnursery.com/growing-guides/fruit-trees/fig-tree-growing-guide/fig-ripening-chart/. I used Mission figs. But if you can’t find fresh figs, by all means, soak dried figs overnight in water or–even better–Port, and proceed.
LATER IN THE WEEK, PULLED-PORK QUESADILLAS
Pulled Pork is used as filling for tacos, burritos, and tortas–Mexico’s version of a sandwich. It can be served with rice, beans, and tortillas or used as a topping for nachos. We chose to make our pulled pork the prime ingredient in Quesadillas. The Quesadilla consists of a thin tortilla filled with cheese and, in this case, pulled pork cooked in ready-made salsa. Our salsa of choice is Sam’s Fresh Salsa.
It’s so fresh you’ll find it refrigerated section in the grocery store. And to add its appeal, you can choose the level of spice that works best for you. I went all out with Sam’s Fresh Hot Salsa to add as much flavor and spice to our pulled pork. Here’s where to find Sam’s Fresh Salsa near you. https://samssalsa.com/where-to-buy. For cheese, you can use Oaxaca, Chihuahua, or, in a pinch, shredded Mozzarella. I went with Trader Joe’s Shredded Pepper Jack Cheese Blend– Monterey Jack with Jalapeños and Habanero Peppers. (We do love our spicy food.) Here are today’s recipes and after them some other takes on Figs, Pork, and Figs and Pork.
Pork Loin with Figs
Pork works well with fruit, and the subtle sweetness of fresh figs (plus port wine) makes for an especially seductive combination.
Ingredients
- 1 tablespoon olive oil
- 2 to 5 pounds boneless pork loin
- 1 tablespoon olive oil
- 2 to 5 pounds boneless pork loin
- Paprika, Rosemary, Onion powder, Garlic powder --enough to completely coat the fat side of the Pork Loin
- Coarse salt and ground pepper
- Worcestershire Sauce to cover the herb coating
- 2 shallots, diced
- 1 tablespoon all-purpose flour
- 1 cup port wine
- 1/2 to 1 pound ripe fresh fig depending on size of roast, stemmed and halved,
Directions
- Step 1 Preheat oven to 450 degrees. In a medium ovenproof skillet, heat oil over medium-high. Generously season pork with salt and pepper
- Step 2 Brown on all sides, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Transfer skillet to oven, and continue to cook until an instant-read thermometer inserted into the thickest part of pork registers 145 degrees, 25 to 35 minutes. Transfer pork to a plate
- Step 3 Tent loosely with aluminum foil (reserve skillet)
- Step 4 Place skillet over medium heat. Add shallots, and cook until softened 2 to 3 minutes. Add flour. Cook, stirring, for 30 seconds. Gradually whisk in port
- Step 5 Cook until sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Add figs. Cook until warmed through, about 1 minute (adjust the consistency of the sauce with water if needed). Slice pork, and serve with figs and port sauce.
Pulled Pork Quesadillas
A great Pulled Pork Quesadilla is one of the joys of Mexican cooking.
Ingredients
- For the Pulled Pork:
- 3 cups leftover pork roast
- 1 large onion, thinly sliced
- 1 Red Pepper cut into ¼ inch strips
- 1 Yellow Pepper cut into ¼ inch strips
- 1 16 0z. container of Salsa, preferably
- 1 tbsp. Chili Powder
- 1 tbsp. Cumin
- 1 tbsp. Smoked Paprika
- For the Quesadillas: 1 Recipe for Cooked Pulled Pork (Above)
- 1 Tbsp. olive oil
- 1/2 red bell pepper (cored and cut into strips)
- 1/2 green bell pepper (cored and cut into strips)
- 1 Tbsp. butter (unsalted at room temperature, optional)
- 4 flour tortillas (9- or 10-inch)
- 2 cups Monterey Jack cheese (OR Cheddar cheese or Mexican cheese blend, shredded)
- Salsa (For serving) Preferably Sam’s Fresh Salsa.
Directions
- Step 1 First arrange a baking sheet in the oven and set the oven temperature to 200F.
- Step 2 Meanwhile, in a large nonstick skillet over medium heat, warm the oil. Add the bell peppers and cook, stirring occasionally, until browned and very tender, 8 to 10 minutes. Transfer the peppers to a plate or bowl and set aside. Carefully wipe out the skillet and set aside.
- Step 3 Lightly spread the butter, if using, on one side of each tortilla. Lay the tortillas, buttered side down, on a work surface. Arrange 1/2 cup of cheese on half of each tortilla, leaving a 1-inch border at the edge. Arrange the bell peppers and pork on top, then fold the tortillas in half over the fillings.
- Step 4 Rewarm the skillet over medium heat. Add 2 of the quesadillas and cook, covered, until golden brown on the bottom, 2 to 4 minutes. Carefully turn and cook, uncovered, until golden brown on the other bottom half and the cheese has melted, 1 to 3 minutes. Transfer the finished quesadillas to the baking sheet in the oven. Carefully wipe out the skillet and repeat with the remaining quesadillas.
- Step 5 Cut each quesadilla into 4 to 6 wedges. Serve with Sam’s Fresh Salsa (recommended) or other other salsa, avocado wedges, and sour cream.
HERE ARE SOME OF OUR OTHER FAVORITES FEATURING FIGS, PORK, AND PORK AND FIGS.
