Food Lovin

Cooking For My Family

It has been quite a few years since I have changed my diet. When I say diet, I am not referring to weight loss. I am talking what I eat day to day. Many moons ago I decided that I would not eat meat. It was a well-educated decision that I made for myself. I knew the day would come when I would become a wife and mother and that decision would then be reevaluated. Would I choose to impose my diet on those in my family? The answer is no. However, I am a stay at home mom and someone has got to get the grocery shopping done around here, that task falls on me. I often shop at the Miami Sam’s Club because of the variety of products and the quality.

When choosing to serve my family meals, I often do my research and with Smithfield Prime Reserve, there are many rave reviews and simple recipes to try. Smithfield Prime Reserve Fresh Pork comes in a wide variety of hand-trimmed cuts, including: Tenderloins, Boneless Loins, Back Ribs, St. Louis Style Spareribs, Boneless Chops, Bone-In Chops, Sirloins, Shoulder Butts and Roasts. Smithfield Prime Preserve Fresh Pork is hand-trimmed, has superior color and marbling, and contains no artificial ingredients, growth promotants, added hormones or steroids. As a mom and a wife serving my family, that is important to me.

I am a creature of habit, that I admit. I often will try to get out of my rut by searching new recipes both on the handy dandy Pinterest sites but also on the websites of the products that I purchase. These pork cutlets with caramelized onions recipe from Chef Jose Mendin of Miami’s Pubbelly Restaurant Group looks so simple, fresh and easy.

Lomo de Cerdo Encebollado Pork Tenderloin Cutlets with Caramelized Onions

Ingredients:
1 Smithfield® Prime Pork Tenderloin
Juice of 1 lemon
Juice of 1 orange
1/4 cup apple cider vinegar
3 tablespoons extra-virgin olive oil, divided
1 tablespoon soy sauce
2 teaspoons adobo seasoning
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
4 cloves garlic, sliced
3 yellow onions, sliced
1 fresno chile, sliced
1 shallot, sliced (optional)

Directions:
1. Cut pork tenderloin into 4 pieces; use meat mallet to pound each out to 1/2-inch thickness. Set aside.
2. For marinade, whisk together lemon juice, orange juice, vinegar, 1 tablespoon oil, soy sauce, adobo seasoning, oregano and salt in large bowl. Stir in garlic, onions, chile, and shallot if using. Add pork tenderloin cutlets to marinade making sure they are well coated. Let marinate 30 minutes at room temperature. Remove pork from marinade and place on sheet pan; reserve marinade.
3. Strain marinade mixture. Heat 1 tablespoon oil in large skillet. Add strained onion mixture to skillet; cook and stir over medium-high heat until onions are tender and have caramelized, about 5 minutes.Remove from skillet.
4. Heat remaining 1 tablespoon oil in skillet; add pork cutlets and cook until internal temperature reaches 145oF. to 160oF., about 4 minutes per side. Remove from skillet; let stand 3 minutes. 5.Add reserved marinade to skillet; bring to a boil over medium-high heat; cook and stir until slightly thickened. Serve pork cutlets topped with caramelized onions and drizzled with thickened marinade.
Makes: 4 servings
Prep Time: 20 minutes plus 30 minutes marinade time
Cook Time: 17 minutes
Jose Mendin Recipe ©2017 Smithfield Foods