Mesa Inspired Pork & Asparagus Saute

Ingredients

• 1-2 tablespoon olive oil
• 1/2 cup onion, chopped
• 1 lb boneless center cut pork chop, cubed
• 1/2 lemon, juice of
• 1 1/2 cups fresh asparagus, cut on the diagonal
• 1/2 cup sugar snap pea, ends trimmed
• 1 cup tomato, seeded & chopped
• 10 ounces dry white wine, divided, a nice Italian pinot grigio is always good

Mesa Grill Spice Mixture

• 2 teaspoons dried ancho chile powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon dry mustard
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Directions

1. 1

   Put one clean & empty wine glass into freezer.

2. 2

   Mix up all Grill Spice Mixture ingrediants. Set aside.

3. 3

   In a large saucepan over medium/high heat, heat up olive oil. Add chopped onion and saute until translucent.

4. 4

   Remove wine glass from freezer and pour 6 ounces of dry white wine into chilled wine glass for the cook.

5. 5

   Add cubed pork and sprinkle heaping Tbsp of spice mixture over top. Toss to coat well. Cook until no pink shows on meat.

6. 6

   Squeeze the juice out of half a lemon over meat mixture and turn down heat to Medium.

7. 7

   Add asparagus and sugar snap peas and toss to coat well.

8. 8

   Add chopped tomatoes and saute for 1 minute.

9. 9

   Add remaining 4 ounces of dry white wine into pan, mix well and simmer until sauce is reduced by half.