brunosdream

To satisfy my craving for pork with peppers and onions…

Pork Rojo

Rojo sauce ingredients:

2 New Mexico chiles (rehydrated)

1 chipotle chile (rehydrated)

2 Fresno chiles (fresh)

4 cloves garlic (pressed)

1/4 cup small basil leaves (Thai and Genovese)

3/4 tablespoon dried oregano

3 Roma tomatoes (diced)

Procedure:

Puree’ all ingredients in food processor until smooth.

Pork Rojo ingredients:

2 pork tenderloins (approx. 2 1/2 pounds total weight)

4 bell peppers (3 orange, 1 red)

1 large yellow onion

10 ounces crimini mushrooms

Procedure:

1) Julienne the onion and bell peppers.

2) Slice the mushrooms.

3) Trim the tenderloins; slice each tenderloin in half lengthwise, then slice crosswise into large pieces.

4) In a large frying pan, brown pork pieces on all sides, then place in a bowl and spoon on some rojo sauce until all pork pieces are lightly coated. (Save remaining sauce for other uses)

5) Sauté the mushrooms, peppers and onions until mushrooms release their juices and onions start becoming translucent.

6) Return pork to the pan and simmer everything until liquid reduces by half (approx. 15 minutes).

7) Serve over brown rice.

Yield: Approx. 4 to 6 servings (depending on your hunger level)

Happy cooking!

Bruno

There was a frost warning here last night, so I figured it was best to pick some basil leaves just in case. I picked what I needed yesterday for my dinner pizza, and what was left over I chopped up to put in some mango salsa. The oregano was harvested today to be dried for upcoming recipes this fall and winter. 

It was good year for basil. I was able to make 3 medium jars of pesto, and a bowl of pistou in addition to picking some leaves occasionally for various dished I needed it for. 

The zinnias and other flowers loved the wet summer we had here in St. Louis. I love it that they’re continuing to bloom and providing some nice color to the browning scenery in my yard.

That’s it for now. I hope your gardens were bountiful too this year. 

Cheers!

Bruno