You may also like
Categories:
bacon onion green bell pepper clove garlic butternut white wine Kernel red pepper cilantro pork loin
Viewed: 46 - Published at: 9 years agoIngredients
- 3 slices Bacon, Chopped
- 1 whole Onion (medium Size) Chopped
- 1 whole Green Bell Pepper, Chopped
- 1 clove Garlic, Minced
- 1 whole Butternut Squash, Peeled, Seeded, Chopped
- 1 cup White Wine (vegetable Stock Is Good Substitute)
- 1 can (15 Oz. Size) Black Eyed Peas
- 1 can (15 Oz. Size) Kernel Corn
- 1 pinch Red Pepper Flakes
- 1 pinch Cilantro For Garnish
- 4 pounds Pork Loin, Can Be Halved And Freeze The Other Half
Method
- For the picadillo:
- In a large size skillet, brown the bacon.
- Add onion, bell pepper, and garlic.
- Cook until onion is translucent.
- Add the squash and wine.
- Let simmer for about 15 minutes.
- Add the black-eyed peas and corn and continue to cook for approximately 10 minutes.
- Add red pepper flakes and salt and pepper to taste.
- Garnish with cilantro.
- For the pork loin roast:
- Season with salt and pepper or your favorite dry rub.
- Sear loin roast in a Dutch oven and reduce to medium heat until internal temperature is 140 degrees F, about 15 minutes per pound.
- Serve over picadillo.
