PORK ENTREES: 

(1)  12-Hour Low and Slow Mesquite Smoked Pulled Pork, with Sonoran Tumacacori red chile blue agave syrup BBQ sauce, served with roasted Oaxacan spiced sweet potatoes and calibacitas of local squash, red onion, tri-color bell peppers,  sweet yellow corn, and topped with cheddar cheese

(2)  Curried Peach Glazed Roast Pork Tenderloin, topped with Asian black sesame, served with purple Peruvian mashed potatoes and local stewed organic greens

(3)  Cuban Roast Pork, topped with a cilantro/garlic/lime aioli, served with a Caribbean yellow rice pilaf laced with a a sofrito of red onion, garlic, and local Wilcox tomato, and black beans

(4)  Vietnamese Glazed Roast Pork Tenderloin, with soy molasses, fresh ginger, lemongrass, and sweet red chile, topped with wok toasted sesame, sliced fresh scallions, and roasted giant coconut chips, served with stir fried Asian noodles with baby bok choy, green onions, and baby carrots

(5)  Carnitas Enchiladas, topped with a roasted pineapple salsa verde, pepper jack cheese, and green onions, served with slow simmered ranchero white beans with tri-color local tomatoes, red onion, cilantro, and fresh poblano chile

(6)  Pomegranate Orange Glazed Roasted Pork Tenderloin, topped with roasted pistachios, green onions, and sesame, served with roasted red pepper whole wheat couscous laced with chick peas, dried red chile rubbed mango, golden sultana raisins, and toasted almonds

(7)  Spicy Korean BBQ Roast Pork Tenderloin, topped with wok toasted sesame, scallions, and almonds, served with stir fried Asian noodles with fresh garlic, ginger, tri-color bell peppers, red onion, and fresh pineapple

(8)  Old Pueblo Roasted Pork Tenderloin,  dusted with Tumacacori red chile and toasted cumin; topped with a fresh pineapple salsa verde; served with Sonoran spicy stewed greens with poblano chile, red bell peppers, roasted green onion, roasted garlic, tri-colored Wilcox tomato, and pork chorizo 

(9)  Citrus Glazed Roast Pork Tenderloin, topped with Green Valley spiced pecans, served with mandarin orange whipped sweet potatoes and a southwestern corn and black bean medley with fresh cilantro and tri-color bell peppers

(10)  Authentic New Mexican Shredded Roast Pork, with Hatch green chile, served with a rice pilaf laced with black beans, sweet yellow corn, tri-color bell peppers, oregano, and cinnamon

(11)  Fresh Rosemary Almond Roasted Pork Tenderloin, with purple roasted Peruvian sweet potatoes, roasted apples, prunes, and apricots

(12) Roasted Pan Seared Center Cut Boneless Pork Chops, Seasoned with toasted cumin and fresh rosemary and topped with a light sauterne mushroom sauce.  Served with Irish cheddar and scallion Yukon Gold mashed potatoes and orange-ginger glazed baby carrots.

(13) Oaxacan Roasted Pan Seared Center Cut Boneless Pork Chops, Dusted with local Tumacacori red chile, toasted cumin, and cinnamon.  Topped with a cilantro pumpkin seed chimichurri sauce.  Served with curry dusted roasted sweet potatoes, parsnips, fresh Poblano chile, and Honey crisp apples.

(14) Vietnamese Stir-Fried Center Cut Pork and Sugar Snap Peas, with fresh ginger, roasted garlic, Hoisin, sweet red chile, and lemongrass.  Topped with fresh cilantro, crushed spicy Thai cashews, and wok toasted sesame.   Served with a streamed jasmine rice laced with lime, toasted coconut, and mango.  

(15) Sonoran Double-Cooked Pork Carne Asada; Roasted pork tenderloin, wok-seared with local Tumacacori red chile, toasted cumin, and Mexican oregano; Served with Thai coconut/cinnamon infused Jasmin rice; and topped with a spicy avocado crema, and sprinkled with fresh sliced scallions and dried mango.

(16)  Sautéed Tender Pork Medallions; Topped with Marsala Crimini mushrooms, served with a Sienese roasted red pepper risotto laced with sun-dried tomatoes, green olives, spinach, and fresh rosemary