Sour Cream and Cumin Pork

P ork loin, Bacon, Cumin, Sour cream, Cilantro …a few of my favorite things.

Put them together for a hearty Southwestern entree that reminds me of Beef Stroganoff–one of my all-time favorites.

Leave out the fresh cilantro if you must but it makes the dish in my opinion. Have you noticed I pretty much say that about anything containing cilantro?  Substitute parsley if you prefer.

I like to use pork loin but have also used pork roast leftovers. It changes the character slightly but it’s all good.

Serve this with your favorite rice. Long grain or Spanish rice are my picks. Good with noodles too.

Sour Cream and Cumin Pork

Ingredients:
3 slices bacon, diced
1 onion, chopped
1 clove garlic, minced
2 pounds lean pork
2 tablespoons oil
1 tablespoon ground cumin
1 teaspoon seasoning salt
1 teaspoon freshly ground pepper
1 cup chicken broth
1/4 cup lemon juice
2 tablespoons flour + 3/4 cup water
1/3 cup sour cream (I prefer light sour cream)
2 tablespoons fresh cilantro, chopped

Pizza cutter makes quick work of chopping fresh herbs.

Directions:
First: Saute bacon in Dutch oven. Remove. Fry onions and garlic in bacon grease until soft. Remove and reserve.

Second: Cut pork into bite-sized pieces and brown over medium-high heat. Do this in two batches so the pan isn’t overcrowded. After you put pieces in the pan, don’t turn until well browned on first side. Turn and saute on the other side. You may need to add additional oil for second batch.

Third: Add bacon, onion and garlic back to pork along with cumin, salt and pepper. Stir in chicken broth and lemon juice. Simmer for 30-45 minutes.

Fourth: Whisk flour and water until smooth. Combine with pork and simmer until thickened. Remove from heat and add sour cream. Serve with chopped cilantro.

Adapted from Cooking Texas Style,10th Anniversary Edition.