Ingredients
1 pound pork tenderloin, cut into 1-inch thick pieces
3 strips Bacon, sliced into 1/2-inch pieces
2 tablespoons butter
1/2 cup yellow onion, diced
4 teaspoons garlic , minced (about 8 cloves)
1/3 cup Cabo Wabo tequila, OR favorite reposado tequila
3/4 cup chicken broth, reduced sodium
3/4 cup roma tomatoes, seeded and diced
1/4 cup jarred hot cherry peppers, chopped
1/4 cup En Fuego Spice Blend, (see below)
4 ounces Havarti cheese, thinly sliced
4 ciabatta rolls, split
1 1/2 tablespoons fresh basil, julienned
1 tablespoon cilantro, chopped
1/2 cup green onions, thinly sliced
En Fuego Spice Blend:
1 tablespoon dried thyme leaves
1 1/2 teaspoons garlic powder, OR granulated garlic
1 1/2 teaspoons dried basil leaves
1 1/2 teaspoons dried oregano leaves
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons black pepper, cracked
3/4 teaspoon cayenne
3 strips Bacon, sliced into 1/2-inch pieces
2 tablespoons butter
1/2 cup yellow onion, diced
4 teaspoons garlic , minced (about 8 cloves)
1/3 cup Cabo Wabo tequila, OR favorite reposado tequila
3/4 cup chicken broth, reduced sodium
3/4 cup roma tomatoes, seeded and diced
1/4 cup jarred hot cherry peppers, chopped
1/4 cup En Fuego Spice Blend, (see below)
4 ounces Havarti cheese, thinly sliced
4 ciabatta rolls, split
1 1/2 tablespoons fresh basil, julienned
1 tablespoon cilantro, chopped
1/2 cup green onions, thinly sliced
En Fuego Spice Blend:
1 tablespoon dried thyme leaves
1 1/2 teaspoons garlic powder, OR granulated garlic
1 1/2 teaspoons dried basil leaves
1 1/2 teaspoons dried oregano leaves
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons black pepper, cracked
3/4 teaspoon cayenne
Description
Pork Be Inspired
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