Cafe Rio Pork Salad

Cafe Rio has to be one of my favorite stops, but after having the twins, I've been having withdrawals. (Too bad they don't have a drive through). I found this recipe and LOVED it.

SWEET PORK

1-2 lbs pork tenderloin
2 cups fresh Salsa (I used the one you get a costco)
1 cup brown sugar

Mix sugar and salsa, pour over pork. Cook in crock pot for 8 hrs. on low. When done shred with two forks and return to juice in crock pot and allow liquid to absorb.

CILANTRO-LIME RICE

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

DRESSING

2 cups mayo
1 tsp minced garlic
1/2-1 bunch cilantro
2 TB water
2 TB vinegar
1 jalapeno pepper
1/4 tsp pepper
1/2 tsp salt

*Blend all ingredients together in blender

Serve with lettuce, guacamole, sour cream, salsa, cheese, fried corn tortilla strips

HINT:
I made a BIG BATCH of the pork cuz my husband is a huge pork fan. We used the leftovers for sweet pork quesadillas. yum!