Mesa Inspired Pork & Asparagus Saute
photo by Debi9400
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 -2 tablespoon olive oil
- 1⁄2 cup onion, chopped
- 1 lb boneless center cut pork chop, cubed
- 1⁄2 lemon, juice of
- 1 1⁄2 cups fresh asparagus, cut on the diagonal
- 1⁄2 cup sugar snap pea, ends trimmed
- 1 cup tomatoes, seeded & chopped
- 10 ounces dry white wine, divided, a nice Italian pinot grigio is always good
-
Mesa Grill Spice Mixture
- 2 teaspoons dried ancho chile powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon dry mustard
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
directions
- Put one clean & empty wine glass into freezer.
- Mix up all Grill Spice Mixture ingrediants. Set aside.
- In a large saucepan over medium/high heat, heat up olive oil. Add chopped onion and saute until translucent.
- Remove wine glass from freezer and pour 6 ounces of dry white wine into chilled wine glass for the cook.
- Add cubed pork and sprinkle heaping Tbsp of spice mixture over top. Toss to coat well. Cook until no pink shows on meat.
- Squeeze the juice out of half a lemon over meat mixture and turn down heat to Medium.
- Add asparagus and sugar snap peas and toss to coat well.
- Add chopped tomatoes and saute for 1 minute.
- Add remaining 4 ounces of dry white wine into pan, mix well and simmer until sauce is reduced by half.
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