Family Table: Family Fiesta Night

Gather Around the Table with this Easy, Go-To Dinner Recipe

By Cristen Clark

Dinnertime is a celebration of my favorite things – food, family and time-honored traditions. It’s a chance to stop and connect during the busy seasons of life.

As a mom and farmer, I have a lot of plates spinning at one time. Between kids’ activities and the responsibilities on the farm, it can sometimes be difficult to get a meal pulled together – even though gathering around the dinner table is so important to me.

In each issue of Fresh Pickings, I will share my go-to family meals. I’ll also lay out cooking tips, trends and strategies for making dinnertime happen at your house.

Pork is frequently part of our weekly menu since we raise pigs along with soybeans and corn on our farm in central Iowa. I like choosing or creating new recipes with pork because it’s protein-packed, nutrient-rich, affordable and versatile.

Inspired by the flavors of the Southwest, I created a recipe for Fiesta Pork Burrito Bowls. The warm spices in the pork loin marinade and the acidity from the lime in the rice make this dish bright and flavorful. My kids love customizing the bowls with their favorite toppings. I love the bowls because they keep the whole family satisfied through an evening of sports practices, chores and homework!

I’ve found the key to this recipe is to cook the pork quickly over medium high heat. This helps maintain the pork’s juiciness and delicious flavor.

When it comes to cooking pork, whole muscle cuts – like pork loin, pork tenderloin and pork chops – should be cooked to a safe internal temperature of 145 degrees F, as recommended by the USDA.

Once the meat has reached the desired internal temperature, remove it from the heat and allow it to rest for at least 3-5 minutes to let the juices redistribute.

Kitchen gadgets seem to be all the rage these days, from air fryers to power pressure cookers and more. The tool I rely on most is my digital instant read thermometer. This kitchen musthave helps take the guesswork out of confirming doneness when grilling, cooking and baking.

Cristen Clark is a pig farmer, creator of the Food & Swine blog and award-winning baker and cook. She lives on a farm near Runnells with her husband Mike and children Halle and Barrett.

Fiesta Pork Burrito Bowls

SERVES: 4-6

PORK & MARINADE

1 ½ pounds center cut pork loin, cut into ½” by 3” strips

1 teaspoon mild chili powder

½ teaspoon ground cumin

¼ teaspoon ground oregano

¼ teaspoon paprika

¼ teaspoon garlic powder

¼ teaspoon sea salt

Juice of 1 small orange

1 teaspoon orange zest

1 tablespoon soybean oil

In a zip-close bag add pork loin strips, sea salt, chili powder, cumin, oregano, paprika, garlic powder, pepper, orange juice and zest. Close bag and massage marinade into pork. Refrigerate and marinate for 20 minutes. To cook pork loin slices, preheat a heavy-bottomed skillet to medium-high heat. Add soybean oil. When oil shimmers, remove pork from marinade and add to skillet. Discard remaining marinade. Stir fry pork quickly fora few minutes, until golden brown. Remove from heat and hold warm until serving.

HOMEMADE PICO DE GALLO

3 cups cherry or grape tomatoes, halved

1 cup sweet corn kernels, drained

1 cup canned black beans, rinsed and drained

1/3 cup chopped cilantro

3 cloves garlic, minced

½ cup chopped red onion

Juice of 1 small lime

½ teaspoon sea salt

¼ teaspoon black pepper

Combine ingredients into a smallmixing bowl. Toss gently to incorporate. Set aside.

CILANTRO LIME RICE

Juice of 2 small limes

1 tablespoon soybean oil

½ cup chopped cilantro

2 teaspoons sugar or honey

¾ teaspoon sea salt

6 cups cooked rice (or cooked quinoa, if desired)

Whisk ingredients, except rice, together ina medium mixing bowl until blended. Addrice and fold mixture until rice is coated.

Assembly: In a serving bowl add rice, top with pico de gallo mixture and cooked pork loin strips. Garnish with optional guacamole, fresh cilantro, avocado, shredded cheese, sour cream or hot sauce.

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