October 27, 2012

Mexicali Pork Loin

Time for another blog post.  I hope fall is treating everyone well.  Here is a recipe that would be excellent to have on hand for a cool fall evening!

Here is the link to the recipe that I made:  http://food.families.com/blog/freezer-cooking-pork-recipes#

I modified it slightly so here's the ingredients I used:

Mexicali Pork Loin

1 1 and 1/2 lb Pork Loin
1/2 cup green bell pepper chopped
1/4 cup diced onion
1 can Rotel diced tomatoes with green chilies drained (10oz)
1 can diced tomatoes (14oz)
1 can whole kernel corn drained (14oz)
1 can kidney beans rinsed and drained (14oz)
1/2 cup white rice
1/2 cup water
Salt and pepper to taste

1.  I purchased a whole pork loin because it was on sale for a good price.  I cut it in half and used half for this recipe and half for a Honey Sesame Pork Loin(I'll post that recipe later:).  Season pork loin with salt and pepper and brown it on both sides quickly.  Don't cook it too long as it needs to cook later when you heat up the dish.  The point is to just brown it and seal in some flavor.  Set aside to cool.

2.  In the same pan, cook green pepper and onion in oil till tender but not brown.  Stir in both cans of tomatoes, corn, kidney beans, uncooked rice, and water.  Season with a little salt and pepper.  (I went light on the salt since the canned products have lots of salt already.)  Bring mixture to boil.

Veges cooking(this is before I added the rice)

3.  Pour vegetable/rice mixture into a 12x7 baking dish and place the pork loin on top.  Cover well and freeze.

The finished product

4.  To serve:  Thaw dish.  Cover and bake at 350 degrees for 35 min.  Uncover and bake 10-15 min more or until the meat is at 160 degrees F.  Let stand for 5 min before slicing pork.

I hope you enjoy this recipe and make it for someone you love.  I think this recipe is a good way to use pork, especially pork loin which goes on sale quite often.  Stay tuned for my Honey Sesame Pork Loin that was also quick and easy to make!