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Feb 01
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FULLY LOADED BAKED PORK TENDERLOIN SANDWICHES

By Pork Tenderloin

FULLY LOADED BAKED PORK TENDERLOIN SANDWICHES

For those looking to captivate a crowd, look no further than Baked Pork Tenderloin Sandwiches. Bursting with flavor and decked out with all the fixings, they’re sure to be a hit!

Incorporating the savory touch of Meat District’s garlic bacon-wrapped pork tenderloin, this sandwich recipe is perfect for festive gatherings or cozy days cheering on your favorite team. Its effortless preparation and adaptability make it a standout choice for any occasion.

These sandwiches can be served piping hot or chilled to perfection – they’re the ultimate solution for stress-free weekly meal planning or those bustling party days when time is tight but flavor is paramount!

Prep Time 15 Min.
Cook Time: 25-35 min.
Total Time: 50 min.

Ingredients

  • 1 Meat District Bacon-Wrapped Pork Tenderloin
  • 1 tbsp. Olive Oil
  • 6 Ciabatta Rolls, toasted
  • Spicy Brown Mustard, as needed
  • Lemon-Garlic Aioli, as needed
  • 1 cup Cilantro Leaves
  • Bacon-Fat Onion Jam
  • 8 oz. Can of Bavarian Sauerkraut
  • 6 slices Swiss Cheese
  • Cornbread Stuffing (optional)

Instructions

  1. Preheat oven to 400F.
  2. Heat a large skillet over medium-high and add the olive oil. Sear each side of the pork until browned, about four minutes each side.
  3. Remove seared tenderloin from the skillet and place on a wire rack on a baking sheet. Cook for 25 – 30 minutes, or until internal temperature has reached 145F.
  4. While the pork tenderloin cooks, whisk together the lemon-garlic aioli and simmer the bacon-fat onion jam.
  5. Once the tenderloin is done cooking, remove from the oven and allow it to rest for at least 5 minutes. This will seal in the juices. After resting, cut into slices.
  6. To assemble the sandwiches, cut the ciabatta rolls in half and spear one side with spicy ground mustard and the other side with lemon-garlic aioli. Evenly distribute the cilantro leaves, bacon-fat onion jam, pork tenderloin, sauerkraut and cheese among the six sandwich rolls and enjoy immediately.
  7. Optional: For an extra layer of comfort-food yumminess, add a scoop of prepared cornbread stuffing to each sandwich.

Plated Recipe Inspiration

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Feb 01
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CHICKEN WING BREAKFAST CHILAQUILES

By Zesty Ranch Wings

CHICKEN WING BREAKFAST CHILAQUILES

Dive right into Breakfast Chilaquiles, featuring crispy Tortilla Chips smothered in homemade red sauce and topped with a flavor-packed medley. Perfect for any mealtime!

This dish is a vibrant fusion of crispy tortilla chips, spicy salsa roja, succulent chicken slices, creamy avocado, crumbly queso fresco, fiery fresh jalapeños, crunchy radish slices, zesty lime wedges, fragrant chives, and fresh cilantro, all topped with a perfectly fried egg. It’s truly a feast for the senses!

Meat District’s Zesty Ranch Chicken Party Wings integrate seamlessly into this recipe. They provide a zesty kick that complements the heat from the scratch-made salsa roja. Whether grilled or air fried, they’ll give you that irresistible crunch on the outside and juicy tenderness on the inside. Get ready for a flavor explosion like no other!

Prep Time 10 Min.
Cook Time: 35 min.
Total Time: 45 min.

Ingredients

  • 1 package Meat District’s Ranch Chicken Wings
  • 1 tbsp. Olive Oil
  • 2 Garlic Cloves, minced
  • 3 Chipotle Chilies in Adobo, chopped
  • 2 (10 oz) cans Diced Tomatoes with Green Chilies
  • 3 cups Tortilla Chips
  • 2 Eggs

Instructions

  1. Cook wings on the grill or in the air fryer until internal temperature is 165F. Set aside to cool.
  2. Heat 1 tbsp. Olive oil in a large skillet. Sauté minced garlic for 1 minute and then add the chipotle chilies and undrained diced tomatoes. Bring to a boil and then lower temperature to a simmer. Simmer for 10 minutes, or until thickened.
  3. While the roja sauce simmers, pull chicken meat off of the wings, prep all garnishes and fry up two eggs in a separate skillet.
  4. Split tortilla chips among two bowls and evenly pour roja sauce over both bowls. Top with chicken, toppings and fried eggs. Enjoy immediately.

Plated Recipe Inspiration

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Dec 08
Love0

THE BEST LOMO SALTADO WITH BBQ TRI TIP

By Tri-Tip

THE BEST LOMO SALTADO WITH BBQ TRI TIP

Embark on a culinary adventure from the comfort of your own home with this mouthwatering Lomo Saltado recipe. Inspired by the vibrant streets of Peru, it brings the rich flavors of South America straight to your kitchen.

Crafted with tender slices of Meat District’s sweet and smokey BBQ tri-tip, sautéed onions, juicy tomatoes, crispy fries, and a medley of aromatic herbs, each bite is a celebration of the diverse ingredients and bold spices that characterize Peruvian cuisine.

Drizzled with Aji Verde, a zesty green sauce that adds a burst of freshness, this dish promises to tantalize your taste buds and transport you to a world of savory delights.

Whether savored for breakfast, lunch, or dinner, this Lomo Saltado recipe invites you to recreate the magic of South American cuisine in your own home, promising an unforgettable experience for you and your loved ones.

Prep Time 5-6 Min.
Cook Time: 50 min.
Total Time: 1 hour

Ingredients

  • 1 Meat District Steak House Premium Angus Beef Tri Tip
  • 1 lb. Frozen French Fries
  • 1 tbsp. Vegetable Oil
  • 1/2 Large Red Onion, sliced
  • 1 Jalapeño Pepper, sliced
  • 3 garlic cloves, minced
  • 2 tbsp. Aji Amarillo Paste
  • 2 tbsp. Soy Sauce
  • 1 tbsp. White Wine Vinegar
  • 3 Medium-Sized Tomatoes, sliced thick
  • 1/4 cup Fresh Cilantro, chopped
  • 1 tbsp. Chives

Instructions

  1. Grill the tri tip until internal temperature has reached 130F (more specific directions within blog post). Set aside and allow to rest for at least 15 minutes.
  2. Cook French fries according to package directions.
  3. Add vegetable oil to a large frying pan and sauté the red onion and jalapeño for 1 – 2 minutes over medium-high heat. Once semi-softened, add the garlic, aji amarillo paste, soy sauce, white vinegar and tomatoes. Continue to sauté until tomatoes have softened and are starting to release their liquid.
  4. Split fries among four bowls. Top equally with the spicy tomato sauce, cilantro and desired amount of steak. Serve immediately with tortilla chips and (optional) aji verde sauce.

Plated Recipe Inspiration

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