Posts tagged pork

Seared Pork Tenderloin with Skillet Cherry Mostarda

Seared Pork Tenderloin with Skillet Cherry Mostarda

Recipe: Seared Pork Tenderloin with Skillet Cherry Mostarda

Ingredients

  • 1 small (1-pound) pork tenderloin, trimmed of silverskin
  • 2 tablespoons olive oil plus more for pork, divided
  • Kosher salt and freshly ground black pepper
  • 1 cup cherries, smashed to remove pit (defrost if using frozen)
  • 1/4 red onion, finely chopped
  • 1 tablespoon grainy mustard
  • 1 teaspoons white-wine vinegar

Instructions

  1. Heat a large, heavy skillet over medium-high heat until very hot. Rub pork tenderloin with olive oil and season generously with salt and pepper. Add pork to pan and cook, turning often, until evenly browned, about 14 minutes total. Transfer to a cutting board to rest. (Reserve skillet.)
  2. Add 1 tablespoon olive oil and onion to reserved skillet. Cook, stirring release browned bits from bottom of pan, until onion is tender, about 4 minutes. Stir in cherries, vinegar and mustard to skillet.
  3. To serve, slice tenderloin into 1-inch pieces and top with cherry mostarda.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

Inspired By: Seared Pork Tenderloin with Skillet Cherry Mostarda

Sautéed Pork with Parsnips

Sautéed Pork with Parsnips

Recipe: Sautéed Pork with Parsnips

Ingredients

  • 3 Tbs. extra-virgin olive oil
  • 10 oz. parsnips, peeled and cut into 1/2-inch pieces
  • 2 shallots, minced
  • 2 tsp. plus 2 1/2 Tbs. minced fresh thyme
  • Coarse kosher salt and freshly ground pepper, to taste
  • 3 oz. wide egg noodles
  • 8 to 10 oz. pork tenderloin, cut crosswise into rounds 1/2 inch thick
  • All-purpose flour for dredging
  • 1 cup low-sodium chicken broth
  • 1/2 cup dry vermouth

Instructions

  1. In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the parsnips and sauté for 2 minutes. Add the shallots and 2 tsp. of the thyme. Season with salt and pepper and sauté until the parsnips start to brown, about 4 minutes. Transfer to a plate.
  2. Bring a large pot three-fourths full of salted water to a boil over high heat. Add the noodles, stir well and cook until tender, about 7 minutes. Drain the noodles and return them to the pot. Stir in 1 Tbs. of the olive oil and 1 1/2 Tbs. of the thyme. Season with salt and pepper. Cover to keep warm.
  3. Meanwhile, season the pork on both sides with salt and pepper. In the same fry pan used for the parsnips, warm the remaining 1 Tbs. olive oil over medium-high heat. Dredge the pork in flour, shaking off the excess, and add the meat to the pan. Cook, turning once, until lightly browned, about 2 1/2 minutes per side. Transfer to a plate.
  4. Add the broth, vermouth and parsnip mixture to the fry pan and bring to a boil, stirring to scrape up the browned bits. Reduce the heat to medium and simmer, stirring occasionally, until the parsnips are tender, about 8 minutes. Add the pork and any juices from the plate. Simmer, turning the pork occasionally, until the pork is cooked through and the sauce thickens, about 2 minutes. Adjust the seasonings with salt and pepper. Sprinkle with the remaining 1 Tbs. thyme.
  5. Divide the pork between 2 plates and spoon the parsnips and sauce over the top. Divide the noodles between the plates and serve immediately. Serves 2.

The noodles could be replaced with rice or bulgur wheat, and carrots, sliced onions, rutabaga or sweet potatoes could stand in for the parsnips. For a slightly sweet version, try dry sherry or Marsala in place of the vermouth.

Inspired By: Sautéed Pork with Parsnips

Pork Chili Verde

Recipe: Pork Chili Verde

Ingredients

  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 4 cups pulled pork
  • 2 cups salsa verde
  • 4 cans white beans
  • 8 cups chicken stock
  • 2 teaspoons cumin
  • 1 teaspoons chili powder
  • Kosher Salt
  • Garnish with Green Onions and Cilantro

Instructions

  1. In a large heavy pot, heat the vegetable oil over medium heat and add the onion. Sprinkle with kosher salt and let cook until soft and translucent.
  2. Add the pulled pork to the onion and cook about 5 minutes.
  3. Add the salsa verde to the pork and onions and simmer together.
  4. Rinse and drain the white beans.
  5. Add the beans to the chili.
  6. Add the chicken stock, put a lid on the chili and simmer for an hour.
  7. Add the cumin and chili powder and then season to taste with kosher salt.
  8. Garnish with green onions and cilantro and serve immediately.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 15 minute(s)

Number of servings (yield): 8

Inspired By:

Stuffed Pork Chops

Recipe: Stuffed Pork Chops

Ingredients

  • 1 tablespoon olive oil or vegetable oil, plus some for drizzling
  • 2 slices bacon, chopped
  • 1 small McIntosh apple, chopped
  • 2 ribs celery from the heart, finely chopped
  • 1 small onion, chopped
  • 2 tablespoons freshly chopped sage leaves, or 1 teaspoon ground dried sage
  • 2 tablespoons freshly chopped thyme leaves, or 1 teaspoon dried leaves
  • Freshly ground black pepper
  • 2 store bought corn muffins
  • 8 thin boneless center cut pork loin chops

Instructions

  1. Preheat a medium skillet over medium high heat. Add oil and bacon to the skillet and cook 2 minutes. Add apple, celery and onion and season the mixture with herbs, salt and pepper. Reduce heat to medium. Cook vegetables 5 minutes, stirring frequently. Crumble the corn muffins into the pan and combine stuffing.
  2. Preheat a large skillet or grill pan over medium high heat. Drizzle chops with oil and season with salt and pepper. Cook chops 3 to 4 minutes on each side. Do not over cook. The chops should be firm but still giving off juices.
  3. To assemble stuffed chops, set a thin chop on dinner plate or serving plate. Mound the pork chop with stuffing, allowing some to spill onto the plate, then top with a second chop. Repeat with 3 remaining servings.

Cooking time (duration): 30 min

Number of servings (yield): 4

Inspired By: Sunday Supper Stuffed Pork Chops, Cream Cheese Potatoes, Sugar Snap Peas

Chorizo-Stuffed Pork Tenderloin

Recipe: Chorizo-Stuffed Pork Tenderloin

This mouthwatering pork tenderloin is stuffed with chorizo, cheese and spinach. Once you master stuffing a pork tenderloin—you just cut the tenderloin almost in half lengthwise, pound it, fill it and tie it closed with kitchen string—you won’t want it any other way. Serve with sautéed red peppers tossed with capers, parsley and sherry vinegar and roasted potatoes. To double this recipe, use 2 skillets or brown the tenderloins one at a time.

Ingredients

  • 1 10-ounce package frozen spinach, thawed and squeezed dry
  • 1/2 cup shredded smoked or extra-sharp Cheddar cheese
  • 2 ounces Spanish chorizo (see Note) or hard salami, finely chopped
  • 1/2 teaspoon salt, divided
  • 3 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 1-1 1/4 pound pork tenderloin, trimmed
  • 1/4 teaspoon freshly ground pepper

Instructions

  1. Preheat oven to 450°F.
  2. Combine spinach, cheese, chorizo (or salami) and 1/4 teaspoon salt in a bowl. Combine garlic, 1 tablespoon oil and the remaining 1/4 teaspoon salt in another bowl; set aside.
  3. To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.
  4. Spread the spinach mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends as you roll. Tie kitchen string firmly lengthwise around the roast to secure the two ends, then tie it crosswise at 2-inch intervals.
  5. Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Reduce the heat to medium and lightly brown the pork on all sides, 4 to 6 minutes total. Brush the top with the reserved garlic mixture; season with pepper. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted into the thickest part registers 145°F, 15 to 20 minutes. Let rest on a clean cutting board for 5 minutes before slicing.

Personal Notes

Make Ahead Tip: Prepare through Step 4, wrap tightly and refrigerate for up to 8 hours.

Cooking time (duration): 45 min

Number of servings (yield): 4

Inspired By: Chorizo-Stuffed Pork Tenderloin
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Cuban Sandwich in America

Cuban Sandwhich

Recipe: Cuban Sandwich in America

Ingredients

  • ciabatta baguette (from bakery)
  • mustard
  • mayonnaise
  • ham of the bone (from deli)
  • Columbus Fire Roasted Pork (from deli)
  • Columbus Calabrese Salame (from deli)
  • provolone cheese, sliced (from deli)
  • roasted tomato strips
  • dill pickle strips

Instructions

  1. Cut baguette to fit grill and split down center.
  2. Spread mustard and mayonnaise on each side.
  3. One layer each of ham, roasted pork, salame and cheese.
  4. Top with dill pickle strips and roasted tomato strips.
  5. Cover and grill on press until heated through.

Personal Notes

When brands are called out, its very important that the brand is used.

Simple Slow Cooker Pulled Pork

Pulled Pork Sandwich

Recipe: Simple Slow Cooker Pulled Pork

Ingredients

  • half of a pork butt/pork shoulder (one half should be about 4 lbs)
  • 1 bottle dark beer (I prefer Guinness)
  • 1 bottle BBQ Sauce (I prefer Dinosaur BBQ Sauce)

Instructions

  1. Trim the fat cap from the pork butt and trim any other large areas of external fat.
  2. Place the pork butt in the slow cooker. Pour bottle of beer over pork butt.
  3. Cook on low, 6 to 8 hours.
  4. Remove from slow cooker. Discard liquid. Shred pork butt and mix with bottle of BBQ Sauce.

Personal Notes

The are several ways to sever pulled pork. Pulled pork sandwiches with coleslaw on top (or on the side) are great. So are pulled pork tacos and pulled pork pizza.

Peach-Mustard Pork Chops

Peach Mustard Pork Chops

Recipe: Peach-Mustard Pork Chops

Ingredients

  • 4 (1 1/2-inch thick) pork chops
  • Safflower or corn oil, for brushing
  • Kosher salt
  • Freshly ground black pepper

Peach-Mustard BBQ Sauce

  • 3 tablespoons unsalted butter
  • 2 tablespoons minced onion
  • 2 cloves garlic, minced
  • 3 tablespoons cider vinegar
  • 1/2 cup whole-grain mustard
  • 1/4 cup Dijon mustard
  • 3/4 cup peach jam or preserves
  • 1 tablespoon bourbon
  • 1/2 teaspoon kosher salt

Instructions

  1. To make the BBQ sauce, melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.
  2. Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.
  3. Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.
  4. Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.
  5. To serve: Drizzle the chops with more sauce and serve.

Number of servings (yield): 4

Inspired By: Peach-Mustard Pork Chops

Baked Meatballs

Baked Meatballs

Recipe: Baked Meatballs

Ingredients

  • 1 pound ground pork
  • 1 pound ground lamb
  • 1 pound ground round
  • 10 ounces frozen spinach, thawed and drained thoroughly
  • 1 cup finely grated Parmesan
  • 2 whole eggs
  • 3 teaspoons dried basil
  • 3 teaspoons dried parsley
  • 2 teaspoon garlic powder
  • 2 teaspoon kosher salt
  • 1 teaspoon red pepper flakes
  • 1 cup bread crumbs, divided

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated.
  3. Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5 ounce portions. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs on parchment paper on a sheet pan. Bake for 20 minutes or until golden and cooked through (Do not overcook).

Personal Notes

  • Next time, try fresh bread crumbs in meatball to improve moisture retention.
  • Next time, cook 15 minutes and check temperature. Might be overcooking them at 20 minutes.

Cooking time (duration): 40

Number of servings (yield): 10

Inspired By: Baked Meatballs

Maple-Chili Glazed Pork Medallions

Maple-Chili Glazed Pork Medallions

Recipe: Maple-Chili Glazed Pork Medallions

Ingredients

  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground chipotle pepper
  • 1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
  • 2 teaspoons canola oil
  • 1/4 cup apple cider
  • 1 tablespoon maple syrup
  • 1 teaspoon cider vinegar

Instructions

  1. Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.
  2. Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.

Cooking time (duration): 20 min

Number of servings (yield): 4

Inspired By: Maple-Chili Glazed Pork Medallions
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