Fiesta Fajitas with Fresh Pineapple Salsa

Fresh Pineapple Salsa 2 cups fresh pineapple, chopped 2 tablespoons fresh lime juice 1/2 cup cilantro 1/2 jalapeno pepper, seeded and chopped 1/2 teaspoon crushed red pepper flakes (or less for a milder taste) Salt 1. Place all of the ingredients but the salt in a blender or food processor and pulse until the ingredients are mixed but still chunky. 2. Transfer the salsa to a bowl, salt it to taste, then cover and refrigerate it until ready to serve. Makes 2 cups. Note: add the cilantro slowly, you may not want to use the whole 1/2 cup Fiesta Fajitas
	For the marinade:
	1/3 cup canned pineapple juice
	2 tablespoons fresh lime juice
	2 cloves garlic, minced
	2 teaspoons cumin
	1/3 cup vegetable oil
	1 teaspoon salt
	1/4 teaspoon pepper For the fajitas:
	2 pork tenderloins (about 2 pounds), trimmed of silver skin
	2 large red onions, cut into 1-inch-thick slices and threaded lollipop-style on skewers
	2 green bell peppers, cored, seeded, and cut into quarters
	2 red bell peppers, cored, seeded, and cut into quarters
	Olive oil for brushing
	8 flour tortillas, wrapped in foil

1. Combine the marinade ingredients in a large ziplock bag, then add the tenderloins and toss them to coat. Place the sealed bag in the refrigerator and allow the tenderloins to marinate for at least an hour, but preferably overnight.
2. Prepare the grill for cooking. Brush the onion skewers and bell peppers with olive oil. Grill the vegetables until they are soft, about 20 minutes, and the tenderloins, turning them occasionally, until the centers register 145°, also about 20 minutes. Transfer all the food to a baking sheet and allow the tenderloins to rest for 5 minutes.
3. Meanwhile, remove the onion slices from the skewers. Chop them and the bell peppers, then arrange the vegetables on one side of a large serving platter. Slice the tenderloins into strips, then arrange them beside the vegetables.
4. Heat the foil-wrapped tortillas on the coolest part of the grill, turning them several times until they are warmed through. Serve the grilled vegetables, tenderloin strips, and tortillas with small bowls of the fresh pineapple sauce, guacamole, and sour cream. Serves 8.

Herbed Pork & Potatoes

About 4 servings

1/2 cup olive oil
3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced garlic
2 teaspoons dried minced onion
2 teaspoons minced fresh rosemary or 1/2 teaspoons dried rosemary, crushed
1 teaspoon seasoned salt
1 teaspoon coarsely ground pepper
1 teaspoon ground mustard
1-2 pounds pork tenderloin
1 pound small red potatoes, quartered

In a small bowl, combine the first 8 ingredients. Rub pork with 3/4ths of the herb mixture, place the pork in a large shallow baking pan. Toss potatoes with remaining herb mixture; place around pork.
Bake uncovered, at 375 for 40-45 minutes or until meat thermometer reads 160 and potatoes are tender. Let stand for 5 minutes before slicing pork.

Pinapple Ginger Pork Chops

4 servings

1 can (20 oz.) pineapple tidbits
1 tea. Pepper
½ tea. Ground ginger
4 bone-in pork loin chops
1 tbs. butter
½ C. orange juice
1 tbs. cornstarch
1/8 tea. Salt
¼ C. water

Drain pineapple, reserving ¼ cup juice; set aside. Combine pepper and ginger; rub over both sides of pork chops. In a skillet, brown chops in butter for 2-3 minutes on each side. Add orange juice, 1 cup of pineapple and reserved juice. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm. In a small bowl, combine the cornstarch, salt, and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Spanish Pork Chops

Serving: 4

4 Pork chops
1 Package Rice-a-Roni Spanish Rice
2 Tbs. butter
2 1/4 C. water
1 can chopped tomatoes

In a skillet, over medium-high, brown chops 3 minutes on each side. Set aside. In same skillet, saute rice in butter until golden brown. Stir in water, tomatoes, and rice seasoning. Bring to boil. Cover, simmer on low for 10 minutes. Add chops. Cover & Simmer 8 to 10 minutes or until liquid is absorbed.