Cooking with Cathy: Messy Springtime Pork Loin Sandwich


1-lb. pork loin short ribs, boneless, cubed
1-16 oz. jar Chef Cathy's Green Blast Salsa
1 cup red onion, sliced
1 medium Poblano pepper, diced, about 1/2" thick
1 package sliced pepper-jack cheese
1 package wheat hoagie rolls
3 TBS. extra virgin olive oil


In a large skillet over medium heat, cook pork in hot oil for 2 to 3 minutes. Add vegetables and cook another 3 to 4 minutes. Remember, you want the vegetables crunchy, not soggy. Add Chef Cathy's Green Blast Salsa and stir to incorporate. Lower heat and simmer for 2 minutes. Lay 2 slices of cheese onto a split hoagie roll. Spoon pork loin mixture over cheese. Serve hot!
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