Cut pork tenderloin into thin slices. Sprinkle with pepper. In a large skillet, heat oil over medium heat. Add slices; cook 2-3 minutes on each side until a thermometer reads 145 degrees F. Combine the sweet chili sauce with soy sauce; pour over pork. Reduce heat to medium and stir until sauce is slightly thickened, 2-3 minutes. Then remove it from the heat.
Combine lettuce and carrot with rice vinegar; set aside. When pork is cool enough to handle, slice into 2-in.-long strips; return to skillet to coat with sauce. Toast bread lightly, then spread with mayonnaise.
Spoon pork evenly over the bread. Cover with lettuce-carrot mixture, cucumber, cilantro, green onions and jalapeno. Top with remaining sweet chili sauce. Fold bread and serve immediately with Sriracha sauce.
Remove the steaks from the refrigerator 30 to 60 minutes before cooking so that they reach room temperature before cooking.
Preheat the oven to 450 degrees.
Wrap one slice of bacon around each filet and secure it in place with a toothpick. Rub a little olive oil on the top and bottom of the filets. Then season steaks generously with salt and pepper.
Heat a cast-iron skillet (or other oven-safe pan) on high heat. Place filets on the pan and sear each side for 1-2 minutes until you get a nice crust.
Turn off the stove and place the pan in the oven. Cook times may vary based on thickness of steaks and how long you seared it. Check the internal temperature after 5-7 minutes. Take the steaks out after it reaches 125 degrees F for rare, 130 degrees for medium rare, and 140 degrees for medium.
Allow the steaks to settle for 5 to 10 minutes before serving or cutting into them.
Preheat oven to 350 degrees F and grease an 11x7 inch baking dish OR set grill to medium heat and brush oil on grate to prevent sticking.
Wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp or use for other recipe.
Stir bacon, green onion, feta, breadcrumbs and salt and pepper into bowl with tomato pulp. Then spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish or on grill.
Bake 20 to 25 minutes, until heated through. Garnish with parsley sprigs.
Use a melon-baller to scoop out melon or cut into bite-sized pieces. Add to bowl along with mozzarella, red pepper flakes, olive oil, salt and pepper and stir to combine. Add ham and basil leaves and stir once more. Enjoy.
Preheat oven to 400. Unroll dough onto cookie sheet. Cut into 12 sticks with a pizza cutter.
Top each stick of dough with a slice of bacon then twist of few times to "lock" the bacon slice in the dough. Sprinkle cheddar cheese over tops of breadstick dough, pressing lightly. Bake 12-15 minutes, or until golden brown
While dough is baking, combine the rest of the dry ingredients. Remove finished breadsticks from oven, brush with olive oil and sprinkle evenly with parmesan, garlic powder, garlic salt, onion powder, and oregano.
Heat oil in large pot. Season pork shoulder pieces with salt and pepper and cook over medium heat until meat is browned on all sides, 5 to 7 minutes.
Add "dry" items--the garlic, serrano peppers and onions, and cook until onion has softened, another 5 to 7 minutes. Then add chili pepper, stir to coat ingredients, and cook a minute more.
Adjust heat to low and add remaining ingredients--the chicken stock, kidney beans, diced tomatoes and tomato paste and stir to combine. Cover and let simmer for 5 hours, stirring occasionally, until flavors have had plenty of time to blend. Enjoy.
Chili can be garnished with shredded cheese, sour cream, avocado slices or tortilla chips.
This recipe can also be made in a crockpot with all ingredients cooked on low for 8 - 9 hours.