Pork cooking tips from Chef Floyd Cardoz, plus how to make the perfect pork tostadas! (RECIPE)

My family has a very particular way of cooking pork and, admittedly, I've never tried it any other way. That's why when I was invited to the Think Pink Pork event hosted by Smithfield (a pork and ham making company), I was a little bit skeptical. I was a little bit afraid to try pork that was cooked pink, but the chance to learn from Top Chef Master Chef Floyd Cardoz was too great to pass up—and happily I was able to learn a few (delicious) things in the process, too. 


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The famous Indian chef, currently the executive chef/partner at North End Grill in New York City, actually had some delicious surprises for us: he made a delicious chipotle pork, a pork croqueta and pork skewers with beans. I was actually amazed by just how good the pink pork tasted and, let me tell you, although it was not my abuelita's recipe, it was all great.

So what did I learn in the end? I learned to think pink pork and, thanks to Smithfield and Chef Cardoz, I learned how to make pork even better: 

For delicious, tender meat: cook pork loin, chops and roasts to a final internal temperature of 145 degrees Fahrenheit as measured on a digital food thermometer, followed by a three-minute rest time. The results are a flavorful, tender and juicy eating experience. 

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Pork Tostadas (recipe courtesy of Smithfield)

1 pound Smithfield pork tenderloin
8 corn tortillas
1 bunch cilantro, chopped
2 limes, quartered
1 cup prepared salsa verde
salt and pepper 

1. Spray outdoor grill or indoor grill pan with non-stick cooking spray and heat to medium-high. Rub tenderloin liberally with salt and pepper and place on hot grill. Grill approximately 6 to 8 minutes per side or until internal temperature reaches 145 degrees F. Remove from heat and allow to rest 3 minutes before slicing. 

2. Warm corn tortillas in a microwave by stacking on a microwave safe plate and covering with plastic wrap. Microwave on high for 10 to 20 seconds. For a crispy tostada, pan fry corn tortillas in vegetable oil. 

3. To assemble tostadas, place sliced pork tenderloin on top of warm tortillas and top with salsa verde. Sprinkle with fresh cilantro and squeeze lime juice over each tostada. 

Do you enjoy cooking pork pink? Will you be making these delicious pork tostadas? Share with us in the comments below!

Image via Asian Art Museum/flickr, courtesy of Smithfield

Topics: traditional latin recipes  latin chefs  cooking pork