by porktastic on December 8, 2009
Hoagie, sub, grinder, zep, po’boy, torpedo… whatever it’s hailed by, Number Four on our Porktastic Nine is sure to delight even the most finicky of eaters. Even though your child turns their nose up to anything that’s not mac’n’cheese; this recipe may even interest them and it’s so easy that they can help. Lo and behold the beginning of a Porktastic family meal!
Italian Pork Hoagie
- 4 boneless pork loin chops, cut into thin strips
- ¼ cup reduced- fat Italian dressing
- ¼ cup pizza sauce
- 4 ½ ounce slices mozzarella cheese
- 4 hot dog buns
Cooking Directions- serves 4
In a heavy plastic bag, combine pork strips and dressing; refrigerate several hours or overnight. Discard marinade. Heat a 12-inch nonstick skillet over medium-high heat; add pork strips to the pan stirring frequently, for 8 minutes or until pork strips are lightly browned. Divide pork strips into 4 equal portions and place on bottom halves of buns. Spoon on 1 tablespoon of pizza sauce for each sandwich. Top with slice of mozzarella cheese. Bake in a 350° F oven for 5 minutes, or until cheese melts and bun is lightly toasted.
by porktastic on August 17, 2009
An Ode to Fruit Pie the Magician…and What Could’ve Been [via a Porktastic Nine Recipe]
There he was…the iconic, sugar-encrusted, wand-waving Merlin of fruit, gracing the packaging of tasty pies of lemon, cherry, apple, blackberry and strawberry. But what was truly magical about Fruit Pie was his ability to make a legion of devoted snackers snub all those Peanuts characters parading on competing pie wrappers. Then again, Twinkie the Kid had his back. Captain Cupcake was steering the ship. This was a triumvirate of cavity-inducing goodness that no Gen Xer was going to betray.
But over time, we gave up Fruit Pie for bacon. Left Twinkie the Kid for more bacon. Shucked Captain Cupcake for Canadian bacon. And ham. And pulled pork. And marinated pork loin and…
Then, like a poor performance on an episode of The Gong Show, out comes the hook…and Fruit Pie and his companions were yanked, retired, kaput. The top hat was toppled. The cape neatly folded.
Now I bemoan the one magic trick Fruit Pie couldn’t pull off: the ability to stuff himself with the Porktastic flavors of smoked, barbecued or marinated pork. C’mon, who can be expected to sustain a porkless life of fruit, sugar and dough? We should’ve seen this coming…
Perhaps he thought others had the market cornered with pigs in a blanket, that somehow it would reveal him as master masquerader instead of magnificent magician. While he was the wrapper, the preeminent holder of fruit, he just couldn’t see himself in what would simply become… “the wrap.”
So it has come to this: a Porktastic Nine recipe for you, Fruit Pie…for what could’ve been.
Pineapple & Mango Salsa Pork Wraps
Fruit Pie the Magician could wave a wand and make things appear. Sadly, you don’t have such power when it comes to food prep. So we’ll make this version simple.
The following recipe can be modified to used shredded pork, pork loin or pork chop leftovers, you name it. You can also find a fruit basket worth of fresh, homemade salsa recipes to consider; but for sake of expediency, you might consider a specialty-brand, store bought version to get you started, but be sure to grace with some fresh fruit, as we do with the pineapple. Regardless of your path to pork wrap harmony, Fruit Pie would be proud of this fruit-pork convergence in his honor.
Ingredients
1 ½ – 2 lbs of lean pork loin, cut into cubes
2 bell peppers, diced (combine red, yellow and/or green)
½ cup of orange juice
1 teaspoon cumin
1 teaspoon chili powder
1 package of large flour tortillas
16 oz bag of shredded mild cheese (e.g., Monterey Jack)
12-16oz container of fresh or jarred mango salsa
2 cups of fresh pineapple chunks
1 bag of mesclun salad mix
Fresh or dried cilantro
Instructions
Mix cubed pork with cumin, chili powder and orange juice in a large bowl. Heat large skillet on medium high heat. Add to hot skillet and cook pork for 5 minutes. Add in diced peppers and pineapple chunks and cover for 2 minutes. Ensure pork is cooked thoroughly (no longer pink) and return to a clean large bowl. Scoop pork mixture into center of flat tortillas and top with cheese, mango salsa, mesclun mix and cilantro. Roll into a cylinder wrap and enjoy. Makes 4-6 wraps, depending on size.
