Cafe Rio

Pork

6 lbs pork
1-16 oz jar salsa
1 can coke
1-2 C brown sugar

Put pork in crockpot and fill with water halfway up the pork. Cook on high for 5 hrs. Drain liquid. Cut pork into 3rds and put back into crockpot. Combine salsa, coke and brown sugar ( mix in blender or food processor if you want it smooth) and pour over meat. Cook for 3 more hours on high. Shred meat. Leave crockpot on low until ready to serve.

Dressing

1 Buttermilk Ranch Dressing packet ( made according to directions)
2 tomatillos ( peeled, washed, and quartered)
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1 jalepeno

Put all ingredients in blender and blend until smooth. Refrigerate.

Rice

3 C water
4 tsp chicken bullion
4 tsp minced garlic
1/2 bunch cilantro
1 can green chilis
3/4 tsp salt
1 Tbs butter
1/2 onion
3 C rice

Blend cilantro, green chilis and onion in food processor. Bring water to a boil. Add all ingredients and cook until rice is done.

Saucy Pork Medallions

1 large pork tenderloin (1 1/2 lb)
2 tsp vegetable oil
3 C frozen peas
1 can (10 oz) turkey gravy
1/4 C Zesty Italian Dressing
1 pkg (6 oz) chicken stuffing, prepared

Cut pork crosswise into 3/4 inch thick slices. Heat oil in large nonstick skillet on medium high heat; add pork. Brown 5 min., turning once. Stir in peas, gravy and dressing; bring to boil. Reduce heat to medium low. Spoon prepared stuffing around edge of skillet; cover. Simmer 10 min. or until stuffing is heated through and pork is cooked through.