Recipe - Carnitas Di Guardino

2 pound Pork tenderloin
2 Peppers seeded and stemmed
1 Yellow onion,peeled & halved
2 tablespoon Peanut oil
5 Sprigs parsley
1 tablespoon Vegetable oil
1 tablespoon Butter
2 cup Cooked white rice
Salt and pepper
2 cup Salsa Rojo, heated
1 cup Sour cream

1. Trim the pork. Pound with a meat hammer to tenderize. Slice into thin
strips.

2. Cut the pepper into wedges so that it fits into the feed tube of the
food processor. Use the standard slicing blade. Pack the pepper wedges and
the bottom of the pepper horizontally into the feed tube, and process.

3. Place the onion cut side down, and slice by hand into thin strips (you
want the strips of pork, chile, and onion of roughly the same size).

4. Coat the bottom of a griddle with the peanut oil. Grill the pork,
peppers and onions over high heat until the meat is browned on all sides
(add more oil if needed).

5. Use the metal blade of the food processor to mince the parsley. Melt the
butter and vegetable oil in a 1012 inch skillet. Toss in the parsley and
rice. Season with salt and pepper.

6. Place the rice on a warmed serving dish, and spoon the meat mixture
over. Top with warm Salsa Rojo.

Source: Joel Erlich KookNet Typed in MM for you by Linda Fields, Cyberealm
BBS and home of KookNet Watertown, NY 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini