Food & Beverage

--(HISPANIC PR WIRE – CONTEXTO LATINO)--Demanding schedules and the on-the-go lifestyles of a busy family shouldn't hamper the quality and quantity of family time. Ensuring that families enjoy a nutritious and delicious meal together should be a priority on every parent's schedule.

The National Pork Board has supported National Eat Dinner Together Week for 11 years and encourages people to nurture their families at the dinner table by sharing a healthy meal. The natural connection between food and family provides an opportunity to strengthen relationships while nourishing bodies.

Most parents acknowledge the importance of dedicating the dinner hour to developing and nurturing relationships with family members. Nearly four out of five respondents (78%) to a survey said it is very or extremely important for their family to eat dinner together, up five percent from 1996. (Source: National Pork Board).

For the National Pork Board's Celebrated Chef Johnny Hernandez, having dinner with his family as a child allowed him to spend quality time with parents and siblings, share stories, as well as learn about culinary traditions. "I have such great memories of my family eating at the dinner table. We were able to stay connected with each other's lives while celebrating our passion for food. It was definitely a motivating factor in my own success, and it provided the foundation for my family-run food service business."

For a delicious and nutritious meal to serve at your dinner table, try Roasted Pork Loin with Chimichurri Pineapple Relish.. As a special treat for work the next day, serve the pork in a light and tasty Tortilla Wrap with Roasted Vegetables and Citrus Mint D

Today: Cumin Roasted Pork loin with Chimichurri Pineapple Relish

-- Pork loin
-- Yield 10 servings
-- 3- lbs Pork loin
-- 2oz Salad oil
-- 2tsp. Cumin
-- 1tsp. Garlic, powder
-- 1tsp. Black pepper
-- 2tsp. Salt
-- 1ea. Lime, juice only
-- Chimichurri Pineapple Relish
-- 2oz. Vinegar, apple cider
-- 2ea. Cilantro, fresh
-- 2oz. Fresh Garlic
-- 2ea. Fresh Jalapeño, seeded
-- 1tsp. Salt
-- 1tsp. Black pepper
-- 2oz. Salad Oil
-- 2C. Fresh Pineapple, cubed
-- ea. Red onion, small diced
-- 1tsp. Salad oil
-- Salt & Pepper to taste

Method:

For the Chimichurri:

In a blender at medium speed, puree all ingredients except salad oil. After contents are pureed to a fine consistency and with blender at medium speed, add oil. Adjust seasoning with salt and pepper.

For the Pineapple relish:

-- Combine all ingredients and season with salt and pepper.
-- To marinade pork loin:
-- Combine all dry ingredients with salad oil and lime juice; rub marinade thoroughly into entire loin, top and bottom.
-- Allow to Marinate in refrigerator a minimum of two hours.
-- In a preheated oven at 375 degrees, roast to an internal temperature of 160º or to desired doneness.
-- Garnish and serve.
-- Tomorrow: Pork loin Tortilla Wraps with Roasted
-- Vegetables and Citrus Mint Dressing
-- Wraps
-- Yields 4 servings
-- 2ea. Tortillas Wrap
-- 8oz. Pork loin, cooked and Julienne
-- 4ea. Lettuce Leaves
-- Pan Roasted Vegetables
-- 1ea. Zucchini, cut into strips
-- 1ea. Summer Squash, cut into strips
-- 2ea. Carrots, cut into strips
-- 1# Asparagus spears
-- 1ea. Red Peppers, cut into strips
-- 1Tbsp. Cream Cheese
-- Salt & Black Pepper to taste
-- Citrus Mint Dressing
-- 2ea. Oranges, juice only
-- 2ea. Limes, juice only
-- 1Tbsp. Dijon mustard
-- 1pkg. Mint, leaves only
-- 2tsp. Salt
-- 1tsp. Black pepper

Method:

For the pan roasted vegetables:

On the stove top in a heavy skillet at high heat, add oil and proceed to pan roast vegetables in small amounts.

With pan roasting, cooking in small amounts is key to achieve good flavor. Once vegetables are roasted, season with salt and pepper and allow too cool.

For Wraps:

Lay out tortillas and spread cream cheese on top half of tortilla. Next lay lettuce leaves on lower half. Entire tortillas should be covered, the top half with cream cheese and the bottom half with lettuce.

Next, evenly divide the roasted vegetables and julienne pork into two piles to wrap your tortillas.

On the lower half of the tortilla that is covered in lettuce, evenly spread the roasted vegetables and the pork on the lettuce. Next, carefully roll the tortillas to opposite end, the cream cheese will act as our adhesive to keep the wrap rolled tight. Store in refrigerator until ready to serve.

For more tips and recommendations on how to prepare a memorable dinner for your family, and more easy recipes to prepare with pork from Chef Hernandez, visit http://www.elcerdoesbueno.com

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