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Meal ideas at your speed.

Image Courtesy of @spicedblog

David’s Southwest Pork Lettuce Wraps

Ingredients

For the Southwest Sauce

• 16 oz. sour cream
• 2 Tbsp minced red onion
• ½ tsp minced garlic
• 1 tsp chili powder
• ½ tsp cayenne pepper
• ½ tsp cumin
• ¼ tsp salt
• 2 Tbsp buttermilk
• 2 Tbsp chopped cilantro
• 1 tsp lime juice

For the Lettuce Wraps

• 6 ears corn, husks and silk removed
• 2 Tbsp olive oil
• 1 AdapTable® Meals Onion, Garlic & Bell Pepper Pork Loin Filet
• 1 head Bibb lettuce, rinsed and leaves separated
• 1 15-oz. can black beans, drained and rinsed
• 1 red bell pepper, seeded and chopped
• ¾ C Cotija cheese, can substitute feta cheese if Cotija is not available

Directions

1. For the Southwest Sauce, use a medium mixing bowl, add all of the sauce ingredients; stir until well combined.
2. Cover and refrigerate until needed. (David says this sauce tastes great when you first mix it, but it will taste even better if you have the chance to mix it the day before and let it rest in the refrigerator overnight!)
3. For the lettuce wraps, preheat grill to medium-high heat.
4. Brush corn with olive oil; set aside.
5. Grill pork loin filet, turning occasionally, for 30-35 minutes or until internal temperature reaches 145° F.
6. After pork has been on grill for ~15 minutes, place corn on grill. Grill corn, turning occasionally, for 15-20 minutes, or until lightly charred.
7. Remove pork and corn from grill. Let pork rest for 3-5 minutes before slicing.
8. Slice corn off of cobs and thinly slice pork loin.
9. Assemble wraps by topping each lettuce leaf with black beans, corn, red bell pepper, sliced pork and Cotija cheese.

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Meal ideas at your speed.

Image Courtesy of @girlcarnivore

Kita’s Pork Tenderloin Over Three Cheese Gnocchi

Ingredients

• 1 AdapTable® Meals Pork Tenderloin
• 1 Tbsp Canola Oil
• 1/2 Onion Chopped
• 2 Cloves Garlic Minced
• 1 12oz Pack Frozen Gnocchi
• 1/2 C. Heavy Cream
• 1 Tbsp Dijon Mustard
• 1/2 C. Parmesan Cheese
• 1/4 C. Asiago Cheese
• 10 oz Fresh Spinach
• 4 oz Bacon Cooked and Chopped
• 1/4 C. Mozzarella Cheese

Directions

1. Set the oven to 375 degrees while you ready everything for this dish.
2. Preheat the skillet over medium heat.
3. Add the oil to the pan and swirl to coat.
4. Add the pork tenderloin and sear on all sides, about 2 minutes a side.
5. Remove from heat and set aside.
6. Add the remaining oil to the pan and swirl to coat.
7. Add the onion and sauté 5 minutes until soft.
8. Add the garlic and cook 30 seconds longer.
9. Toss the gnocchi into the pan and fry on all sides, until just golden.
10. In a small bowl, whisk together the heavy cream and mustard.
11. Pour over the gnocchi and sprinkle with the parmesan and asiago cheese.
12. Toss to coat.
13. Fold in the spinach and bacon.
14. Nestle the pork loin back into the pan and sprinkle the remaining mozzarella cheese on top.
15. Bake for 10 to 15 minutes, until cheese is melted, and pork reads 140 degrees on an instant read thermometer.
16. Rest for 5 minutes, when the pork reaches 145 degrees, before slicing pork in thin strips on a bias against the grain to serve.

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Meal ideas at your speed.

Image Courtesy of @cookathomemom

Laura’s Sheet Pan Pork Tenderloin with Hasselback Potatoes

Ingredients

• 1 AdapTable® Meals Roasted Onion, Garlic, and Bell Pepper Pork Loin
• 2 Tbsp Olive Oil or substitute Avocado Oil
• 1.5 lb. Petite Gold Potatoes
• Salt and Pepper to taste
• 1 C. Fresh Parsley
• 1-2 Cloves Garlic
• 1 Lemon Zested
• 1 Tbsp Lemon Juice
• 1 Tbsp Olive Oil

Directions

1. First, preheat your oven to 350 degrees. Next, wash your potatoes.
2. Set one potato between two chopsticks. Slice into the potato from top to bottom until your knife hits the chopsticks, leaving about 1/8 inch between each slice. Carefully cut on the smaller ends of the potato so your knife doesn't slice completely through the potato. Repeat for each potato.
3. Line a baking sheet with parchment paper and lay the potatoes and pork loin on top, leaving a little space between them. Drizzle the potatoes with oil, using your fingers to open any slices that might be stuck together, and work the oil in between the slices.
4. Sprinkle lightly with salt and pepper and set in the oven and set a timer for 45 minutes.
5. Food Processor Instructions: Add the parsley, garlic, lemon zest, and lemon juice, salt, and pepper to a food processor. Pulse until broken down. Transfer the mixture to a small bowl, and stir to mix in the oil.
6. Knife Instructions: Finely mince the garlic and parsley. Zest and juice the lemon. Add all ingredients to a small bowl and mix together well. Season lightly with salt and pepper.
7. Remove the sheet pan from the oven. Don’t turn the oven off. Use a meat thermometer to check that the internal temperature of the roast has reached 145 degrees. Set the roast on a plate and cover loosely with foil to allow it to rest.
8. Put the potatoes back in the oven and roast for another 5-10 minutes, until nice and crispy. Check near the end of the cooking time to make sure they aren’t burning.
9. Slice the roast. Remove the potatoes from the oven and spoon about 1/2 teaspoon of gremolata onto each potato.
10. Serve and enjoy!