Meal ideas at your speed.

Image Courtesy of @purely_healthy_living

Maria’s Santa Maria Avocado and Goat Cheese Pork Loin

Meal ideas at your speed.

Image Courtesy of @holly_tasteandsee

Holly’s Santa Maria Pork Roast

Ingredients

• 1 AdapTable® Meals Santa Maria Style Pork Roast
• Cooking spray
• Salt and pepper to taste

• 1 C cranberry juice
• ½ C dried cranberries
• 1 tbsp red wine vinegar
• ¼ tsp salt
• ¼ tsp pepper
• 1 tbsp extra-virgin olive oil
• 2 tbsp olive oil
• 16 oz Brussels Sprouts, rinsed, ends trimmed and sliced into 1/8 inch lengthways slices
• ½ C toasted pecan halves
• 1/3 C shaved parmesan cheese

Directions

1. Preheat the oven to 350 ℉.
2. Arrange the Adaptable pork roast (4 cut pieces) on a nonstick baking sheet sprayed with cooking spray or a baking sheet lined with parchment paper.
3. Cover the roast with tin foil.
4. Bake the roast covered for 2 1/2 hours.
5. Remove from the oven and let rest for 5 minutes.
6. Either slice, shred or serve the roast in 4 individual pieces.
7. Season to taste with salt and pepper.
8. Place the cranberry juice in a small saucepan and bring to a boil over medium high heat. Turn down to a simmer and cook until reduced by half.  About 10 minutes.
9. Then stir in the vinegar, extra virgin olive oil, salt, pepper and the dried cranberries and set aside.
10. Add the olive oil to a medium size sauté pan over medium high heat. Add the sliced Brussels sprouts and sauté for 3-4 minutes, stirring regularly until slightly golden.  Then remove from the heat.
11. Mix in the toasted pecans and spoon the cranberry mixture over the ingredients.
12. Sprinkle on the parmesan cheese and serve.

Meal ideas at your speed.

Image Courtesy of @winniesbalance

Winnie’s Santa Maria Style Seasoning Cooker Ready Pork Roast

Meal ideas at your speed.

Image Courtesy of @mydiaryofus

Leigh Ann’s Cuban Sliders with Baked Plantain Chips

Ingredients

• 1 AdapTable® Meals Santa Maria Pork Roast
• 12 Slices swiss cheese
• 12 Packsweet hawaiian dinner rolls
• 1 C Sliced dill pickles
• 1/4 C yellow mustard
• 2 tbsp Dijon Mustard
• 2 tbsp Melted salted butter
• 1/2 tsp paprika
• 2 tbsp finely diced fresh parsley
• 2 Green plantains
• 2 tbsp Avocado oil
• 1 tsp Kosher salt

Directions

1. Place AdapTable Meals Santa Maria Pork Roast with 1 C of water or stock into a pressure cooker on the pork setting for 60 minutes or into a slow cooker on high for 4-6 hours.
2. While the roast cooks, peel plantains by making two slices lengthwise on the skin, but do not go through to the flesh of the plantain. Peel the skin off the plantain and then slice thinly into even slices.
3. Preheat oven to 375°F and toss plantains with avocado oil and salt.
4. Place plantains onto a parchment-lined baking sheet and bake for 15-20 minutes until golden brown. Let cool.
5. When the pork has cooked through and is falling apart, shred the meat using two forks.
6. Slice the dinner rolls in half keeping rolls attached to one another.
7. Mix mustards together and spread each side of rolls with the mustard mix in an even layer.
8. Layer swiss cheese on top of the mustard and then do a full layer of pickles on top of the cheese making a solid layer of each.
9. Add shredded Santa Maria roast on top of the pickles into a single layer, careful not to add too much of the cooking liquid so that the rolls don’t get soggy.
10. Combine melted butter with paprika and brush a layer on top of the rolls. Sprinkle with parsley and bake for 15-20 minutes until rolls are golden and cheese is fully melted.
11. Pull apart and serve alongside plantain chips.

Meal ideas at your speed.

Image Courtesy of @cookathomemom

Laura’s Pork Roast Lettuce Wraps

Ingredients

• 1 AdapTable® Meals Santa Maria Style Boneless Pork Roast
• 1 head bibb or butter lettuce
• 2 avocados
• 1 Tbsp minced cilantro
• 2 C purple cabbage thinly sliced or shredded
• 1 clove garlic
• 1/2 C apple cider vinegar
• 2 Tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp pepper

Directions

1. Add the pork roast and 1 C of water or broth to your Instant Pot. Cover and turn to High Pressure (or Meat/Stew) and set to cook for 55 minutes. Alternately, to cook the pork directly from frozen, set the Instant Pot to High Pressure for 75 minutes.
2. Once the pork is cooked, allow for a Natural Pressure Release (simply wait for the pressure to release, which takes about 15 minutes). Open the lid and remove the roast. Use two forks to shred the pork into bite-sized pieces. Spoon a bit of the liquid over the shredded pork.
3. While the pork is cooking, make the pickled cabbage. Thinly slice the cabbage. Set it in a bowl or Mason jar.
4. Bring the apple cider, garlic, lime juice and seasonings to a simmer. Pour the mixture over the cabbage and stir it to coat. Set it on the counter and allow it to come to room temperature.
5. Mince the cilantro and slice the limes. Wash the lettuce leaves. Wait until just before serving to dice the avocado to prevent it from browning.
6. Serve the pork, pickled cabbage, avocado, and cilantro, with slices of lime, and assemble in individual lettuce cups.