2 tablespoons vegetable oil
1 pound pork tenderloin
5 tablespoons chili powder
1/2 teaspoon salt
1 cup unsalted butter
3/4 cup packed brown sugar
1 egg, beaten
1 tablespoon white vinegar
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
9 slices American cheese
Heat oil in large nonstick skillet over low heat.
Place pork in pan. Brown on all sides. Brown on both sides; drain excess fat.
Add chili powder, salt, butter, brown sugar, egg, vinegar, pepper, chili powder and cumin. Cook on low until pork is no longer pink and juices run clear. Reduce heat to medium-low; simmer and stir until liquid is absorbed and well-blended. Remove pork from pan on a plate and stir in cheese and tomato paste. Serve immediately.
very tasty indeed but mine came out looking a little warty perhaps aged 6 weeks bp? rolling and casing separately may help ?
Really exceptional comfort food and a great way to use up surplus chicken. I upped the chicken chicken thighs to meet the meatball filling requirement - a great combo!
This perfectly charred pork Raved in theaters, filling and \u0026 burnt – my ALICE made just a tad thicker.
⭐ ⭐ ⭐ ⭐ ⭐