Mexican Cucumber Salad

1 medium cucumber, chopped
1 (8.75 ounce) can whole kernel corn,
drained
1 (16 ounce) can stewed tomatoes, drained and sliced (can of diced tomatoes)
1 green bell pepper, chopped
1 red bell pepper, chopped
4 green onions chopped (cut off ends, use entire onion)
2 tablespoons red wine vinegar
1 tablespoon crushed red pepper flakes (omitted)
1/2 teaspoon garlic, minced
1/2 teaspoon cumin
1/4 teaspoon dried cilantro (omitted)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
DIRECTIONS:
1. In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar. Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover, and chill at least 30 minutes before serving.

Allrecipes.com

Chinese Cucumber Salad

1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 tablespoon sugar
1 tablespoon vegetable oil
Dash of sesame oil
1 teaspoon red pepper flakes
2 cucumbers, peeled, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced into strips
Directions

In a medium bowl, mix together the soy sauce, vinegar, sugar, oils and pepper flakes. Mix in the cucumbers and red bell pepper. Chill before serving

www.foodnetwork.com

Dry-Rub for Pork Tenderloin

3/4 teaspoon whole coriander seed
1 1/4 teaspoon whole fennel seed
1/2 teaspoon red pepper flakes (1/4t)
1 1/2 tablespoons fresh rosemary, minced (1t plus a bit dried rosemary)
3 cloves garlic, minced
1 1/2 teaspoons kosher salt (1t)
3/4 teaspoon freshly ground black pepper (3/4t black pepper)
1 tablespoon olive oil
1 1-lb pork tenderloin

In a mortar and pestle, combine coriander, fennel and red pepper flakes.
Use the pestle to crack and grind the spices in the mortar, until the spices are crushed and fragrant.
In a small bowl, add the rosemary, garlic, salt, pepper and crushed spices.
Stir to combine.
Place the pork on a baking sheet.
With your hands, rub the olive oil over the pork.
Sprinkle spice mixture over the pork and rub it in with your hands.
There should be enough spice to liberally cover the entire tenderloin.
Cover loosely with plastic wrap and refrigerate at least one hour or up to 8 hours.

GRILLING - heat your grill to a medium high heat (about 425-450 degrees).
Grill pork, turning occasionally, 12-15 minutes for medium. or until desired doneness is achieved.

OVEN - preheat oven to 425 degrees. Place pork on a baking sheet and roast for 18-20 minutes, until desired doneness is achieved.

recipe and picture from garlicandzest.com

Pork Roast Dry Rub

2 - 2 1/2 pound pork loin roast, boneless (2 lb)
1 1/4 cups brown sugar (1/2c)
2/3 cup sugar (omitted)
3 tablespoons black pepper, coarsely ground (1T regular black pepper)
2 tablespoons kosher salt, OR 1 tablespoon salt (1T)
2 tablespoons ground ginger (1T)
4 1/2 teaspoons garlic powder (2 1/4t)
4 1/2 teaspoons onion salt (2 1/4t)
1 tablespoon dry mustard (1/2t)
1 1/2 teaspoons cayenne pepper (3/4t)
1 1/2 teaspoons ground cumin (3/4t)
1 1/2 teaspoons paprika (3/4t smoked paprika)
3/4 teaspoon dried thyme, crushed (1/2t)
Recipe makes about 3 1/2 cups dry rub (1 1/4c)

Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, crushed red pepper, ground red pepper, cumin, paprika and thyme in small bowl. Heat oven to 325 degrees F. Sprinkle 1/2 cup (all) of the brown sugar mixture evenly on all sides of the pork roast; use your fingers to rub into pork. Place roast on rack in shallow roasting pan. Roast, uncovered, 40-60 minutes (20 minutes per pound) until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing.
Store remaining brown sugar mixture in airtight container at room temperature up to 3 months; use on pork roasts or chops before roasting or grilling.

www.porkbeinspired.com