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Level Two Pork Recipe

Pork and Black Bean Quesadillas
Level Two

3 garlic cloves, coarsely chopped
1 canned chipotle chili in adobo sauce, seeded and roughly chopped or 2 Tbs. chipotle seasoning
5 tablespoons fresh lime juice (from 2 limes), divided
1/2 teaspoon dried oregano
1 pork tenderloin (about 14 ounces)
Salt and black pepper
4 large whole-wheat tortillas
1 can (15 ounces) black beans, drained and rinsed
1 yellow bell pepper, diced
2 scallions, thinly sliced
1/4 cup chopped fresh cilantro leaves
1 teaspoon extra-virgin olive oil
1 teaspoon ground cumin
1 ripe avocado, thinly sliced

In blender, puree garlic, chili, 2 tablespoons juice, and oregano. Season pork with salt and pepper; place in resealable plastic bag. Add chili mixture to bag; turn to coat meat. Marinate, refrigerated, at least 1 hour.

Preheat oven to 350° F. Coat large ovenproof nonstick skillet with cooking spray; set over high heat. Sear pork on all sides, about 6 minutes. Transfer to oven; cook 20 minutes, or until an instant-read thermometer registers 160° F. Let pork rest 5 minutes; thinly slice. Wrap tortillas in foil; warm in oven while pork rests.

In medium bowl, combine beans, bell pepper, scallions, cilantro, oil, cumin, remaining lime juice, and salt and pepper. Let the diners each make their own quesadilla with sliced pork, bean salsa, and avocado.

Whole Wheat Flour Tortillas
Level Two
Serving Size : 12

4 cups white whole wheat flour
1/3 cup Fibersure
2 teaspoons Salt
4 teaspoons Baking powder
2 tablespoons Vegetable shortening
1 1/2 cups Warm water or more if needed

In a large bowl, stir together the flour, salt and baking powder. With a pastry blender, a fork or your hands, gradually work in the lard or shortening until it is all incorporated. Add enough warm water to make a soft but not sticky dough. Turn out onto a lightly floured board and knead for 5 minutes.

Divide the dough into 1/4 cup (3 oz) portions and form them into balls.

Roll each ball into a flat round about 6 inches in diameter and 1/8 inches thick.

Heat a large heavy skillet over medium high heat. Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.
Remove from the skillet and keep warm in cloth towel.