|
| | Pecan-Crusted Pork
Tenderloin Serves 4
Put oven rack in middle position and preheat oven to 40. Pat tenderloins
dry, then rub each w salt and pepper. Stir together pecans and bread crumbs in a
wide shallow bowl. Pour 1/4 c cream into another wide shallow bowl. Roll meat, 1
at a time, in cream to coat, then dredge in nut mix, shaking off excess, and
transfer to a plate. Heat oil in 12-inch nonstick skillet over moderate heat
until hot but not smoking, then brown tenderloins, turning w tongs until golden
on all sides, 2-4 min total. Transfer to a shallow baking pan (1" deep) and
roast in oven until thermometer inserted registers 145, about 15-20 min. Let
stand in pan on rack 10 min. Cut crosswise into 1/2 inch thick slices and serve
w Mushroom Cream Sauce.
| Ingredient
Quantity |
| Bread crumbs 0.33 c fine |
| Heavy Cream 0.25 c |
| Nuts, Pecans 0.33 c finely
chopped |
| Olive Oil 3 T |
| Pork 2 tenderloins (about
3/4 lb each) |
Porchetta
Grind peppercorns, fennel seeds and salt w mortar and pestle or coffee mill until fine. Set pork on plate and rub spices over, covering all sides thickly. Set aside to marinate at room temp 2 hours. Preheat oven to 325. Place pork on rack and roast, turning every 30 min, until interior temp reaches 155, 2-2.5 hours. Remove from oven, tent w foil and let stand 20-30 min.
|
Ingredient |
Quantity |
Comments |
|
Fennel Seeds |
2 |
tsp |
|
Olive Oil |
2 |
T |
|
Pepper |
1 |
T black corns |
|
Pork |
3 |
lb bone-in loin |
|
Salt, Kosher |
2 |
tsp |
Pork Chops w Apple Spice Noodles
Serves 6
| Cook and drain noodles. Season chops w salt and pepper. Brown in oil in heavy skillet and remove. Pour off excess fat. Combine
remaining ingredients and 1 tsp salt in same skillet. Simmer gently, covered, stirring occasionally, 10 min. Add to noodles, mixing
well. Pour into greased 2 qt casserole. Arrange chops on top and cover casserole. Bake in preheated 325 oven 1 hour or until chops
are tender. |
Pork Chops - Smokin' Succulent
Blend all but chops. Grill chops, brushing with 1/2 c sauce. Serve with other
1/2 c.
Mayonnaise 1 c
Lime Juice 2 T
Cilantro 2 T fresh, chopped
Garlic 2 cloves, finely chopped
Chili Powder 1 tsp
Pork 8 chops
|
Pork Loin w Lemon and Fried Sage Leaves
Serves 6
| Put pork in shallow,
nonreactive dish and pour on enough cider to cover them. Add 2T rosemary, thyme, cinnamon stick, bay leaves and
salt. Mix well and cover w plastic wrap. Refrigerate 24-48 hours, turning the loins
several times. Remove pork loins and pat them dry w paper towels. Season w salt and pepper and brown them on all sides on preheated grill or in heavy cast iron pan on stove top. Heat
olive oil and sauté the onions and garlic in heavy casserole big enough for loins. Add 1T rosemary and wine and bring to boil, scraping
up the cooking juices. Add loins and lemon slices, cover tightly and roast about 20 min, turning frequently. Add water if necessary.
Remove from heat and allow pork to cool in cooking juices. Meanwhile, fry sage leaves, a few at a time in veg oil. Drain on paper
towels and sprinkle w sea salt. Remove pork from juices and cut in thin slices. If necessary, boil down juices
till they coat back of spoon. Arrange pork on platter, drizzle juices over, garnish w lemon slices. Cover w plastic wrap and keep in cool place (not refrigerator) up
to a few hours. Just before serving, season and sprinkle w sage leaves |
| Pork, Portuguese w Clams | Serves | 4 |
| Marinade: Combine wine, garlic, paprika, cloves and bay leaves, and s&p. Add chops and marinate, covered and chilled 4-5 hours.
Remove meat, strain marinade into a saucepan and reserve. Pat chops dry. In large skillet heat the oil over moderately high heat until it
is just smoking. Add pork chops and brown well on both sides. Add marinade and bring to simmer. Simmer until chops reach 140
degrees, 10 min. Transfer to platter and keep warm. Add tomato, onion, raisins and
parsley to pan. Add clams, cover and simmer until opened, 6-8 min. Discard any clams that do not open. Season. Serve chops topped w clams and sauce. |
| Pork | 4 |
| bone-in chops, 1" thick |
| Tomatoes, Sun-dried | 4 |
| pieces, soaked and minced |
Pork Roast Loin of w Apple Charlotte
Serves 6
| Preheat oven to 450. Place pork in a shallow roasting pan, fat side up. Rub fat w 1 T salt and pepper and roast for 40 min. Add apples,
lemon zest, ginger, cinnamon, cloves and sugar and put back in the oven for 15 min. or until apples are tender. Stir in the
butter and bread cubes and roast 5 min longer. Mix applesauce, 1 tsp of salt, and egg yolks, and pour over the apples. Bake 15 min longer, or
until golden. |
| Pork | 3.5 |
| lb loin, backbone removed |
| Apples | 3 |
| c, peeled, cored & diced |
| Bread Cubes | 3 |
| c tightly packed |
Pulled
Pork, Memphis Style
Place onion in slow cooker with
garlic cloves. Stir in broth, BBQ sauce, sugar, vinegar and pepper; add pork.
Cover and cook on high 6-8 hours until fork tender. Remove pork. Combine
cornstarch and water in small bowl until blended. Stir into sauce mix in cooker;
bring to boil. Boil 4-5 min or until slightly thickened. Meanwhile, shred port
using two forks. Strain sauce into medium bowl (discard onion and garlic). Serve
on sandwich rolls topped with sauce.
Onion 1 med, sliced thickly
Garlic 6 cloves
Stock 14 oz beef
Barbeque Sauce 18 oz bottle Sticky Fingers Memphis original
Brown Sugar 0.33 c
Vinegar 0.33 c cider
Pepper 0.5 tsp
Pork 3.5 lb boneless Boston butt roast
Cornstarch 2 T
Water 3 T
Ribs,
Barbequed Serves 4
|
Combine stock,
.75 c vinegar, paprika, cayenne, cumin, 3 T Tabasco, garlic powder,
ginger, tomato paste, honey and salt in a large pot. Stir well and bring
to a simmer over medium. Add ribs and simmer until tender but not falling
apart, about 1 hour 45 min. Carefully transfer ribs to a cookie sheet.
Reserve liquid for future use, if desired. In a medium bowl, combine
garlic salt, white pepper, paprika, 1/4 c mustard, .25 c vinegar, 1/4 c
Wor. sauce, and beer to form paste. Add more beer if too dry. Rub paste
over all surfaces of ribs. Wrap each rib in aluminum foil, dull side out.
Refrigerate until ready to cook (can be prepared in advance). Combine
chili sauce, ketchup, steak sauce, 1 T Worchester sauce, garlic,
horseradish, 3 T mustard, 1 T Tabasco, molasses, jalapeno salsa and 1 T
vinegar. Whisk until well-blended. Adjust seasoning to taste. Cover a
cookie sheet w foil. Place ribs on foil, unwrap and coat w 2 c Barbeque
Sauce. Rewrap ribs and bake on center rack for 10 min. Unwrap ribs and
place on a grill to char. Serve immediately w remaining sauce. |
|
Vinegar |
1 |
|
c + 1 T red wine |
|
Pork |
4 |
|
slabs baby back
ribs @ 1.25 lb |
|
Worcestershire
Sauce |
0.25 |
|
c + 1T |
|
Sausage,
Country |
Serves |
8 |
|
Mix ingredients.
Shape into 8 patties. Pan fry slowly to brown evenly. Turn & brown
other side. |
| Combine pork, liver, onion, and celery tops w 1 qt water and cook over moderate heat 1 hr. Strain, reserving broth. Blend cornmeal,
salt, pepper, 2 c broth and 1 c water. Cook, stirring, until thick (5 min). Put meat through food processor and add to mush. Add cloves,
thyme, sage, marjoram, and pepper. Cover and simmer over very low heat 1 hour. Pour into loaf pan and chill until firm. Fry slices until
brown. |
|