In our December issue, Emeril featured a pork loin roast that is basted with orange marmalade and fresh orange juice; the cooking juices are then drizzled over the top for serving. My family put a little spicy spin on it by substituting my mom's homemade jalapeño jam for the marmalade and using clementine juice. It turned out great and even better was the dinner we made with the leftovers: shredded pork tacos. I first shredded the cooled pork slices, then I sautéed a little chopped onion, minced garlic, and some more jalapeño jam and then added the meat. I used the leftover cooking juices to moisten the meat. We filled warm corn tortillas with the shredded pork and topped it with salsa, homemade guacamole, shredded lettuce and cheese, and sour cream. Yum!
December 28, 2010
leftovers: emeril's orange and cumin porkPosted by Kellee Miller
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