pork

Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

Posted on 02. Jan, 2012 by maureen in ancho chile powder, carrot, cumin, garlic, honey, jalapeno, oregano, pork, smoked paprika

Carrots:

  • 2 lbs baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached
  • 2 tbsp water
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp butter, diced
  • 2 garlic cloves, thinly sliced
  • 1 small jalapeño (preferably red), seeded, coarsely chopped
  • 1 tsp honey
  • 1/2 tsp ancho chile powder
  • 1/2 tsp ground cumin
  • 1/4 tsp coarse kosher salt

Pork:

  • 2 1-to-1.25lb pork tenderloins
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp ancho chile powder
  • 1 tsp smoked paprika
  • 1 tsp coarse kosher salt
  • 1 tbsp extra-virgin olive oil

Carrots:

  1. Arrange carrots on large rimmed baking sheet. Whisk 2 tablespoons water and all remaining ingredients in small bowl; pour over carrots and toss to coat. Cover tightly with heavy-duty foil. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  2. Toss to coat before continuing.

Pork:

  1. Preheat oven to 400°F. Roast carrot mixture covered until just tender, about 30 minutes.
  2. Meanwhile, arrange pork tenderloins on another rimmed baking sheet. Stir oregano, cumin, chile powder, smoked paprika, and 1 teaspoon coarse salt in small bowl; rub mixture all over tenderloins. Heat oil in heavy large nonstick skillet over medium-high heat.
  3. Add pork to skillet and cook until browned on all sides, about 5 minutes. Return to rimmed baking sheet.
  4. Remove foil from carrots. Nestle pork among carrots on baking sheet, arranging carrots in single layer around pork. Roast uncovered until instant-read thermometer inserted into center of pork registers 145°F, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Let rest 5 to 10 minutes.
  5. Transfer pork to work surface. Cut crosswise into 1/2-inch-thick slices. Arrange carrots on platter. Top with pork slices, drizzling any pan juices over.

Serves 6
Source: Bon Appétit

Grilled Pork Chops with Chunky Andouille Barbecue Sauce

Posted on 29. Jul, 2011 by maureen in barbecue, chicken, entrée, pork

Andouille sausage isn't something I buy very often, but when I find recipes like this... game on. I picked up two raw chicken andouille sausages, eight thick-cut, butterflied, boneless pork chops, and two extra large christophenes to make the Caribbean stuffed cho-chos. While I boiled the christophenes, I had plenty of time to cook the sausage and chop it into small enough pieces. The barbecue sauce wasn't quite what I was expecting but I liked it for what it was. Simple, spicy, and it worked well with the chicken sausage and pork chops. The sauce seemed to taste much better the days after. I didn't grill these...just pan fried them. I need a better process for the thick-cut chops so they're not nearly as tough as these were. But overall taste, I approve.

Ingredients:

  • Nonstick vegetable oil spray
  • 1 1/2 cups diced andouille sausage (about 7 ounces)
  • 1 1/2 cups chopped onion
  • 2 cups tomato sauce
  • 1/4 cup balsamic vinegar
  • 1 tablespoon dark brown sugar
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 6 1-inch-thick rib pork chops
  • Additional chili powder and ground cumin

Directions:

  1. Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sauté sausage and onion in heavy large saucepan over medium-high heat until onion begins to brown, about 8 minutes. Add tomato sauce, vinegar, sugar, 2 teaspoons chili powder, and 1 teaspoon cumin. Bring to boil; remove from heat.
  2. Meanwhile, sprinkle chops on both sides with salt, then chili powder and cumin. Grill chops until cooked through but not dry, about 9 minutes per side.
  3. Serve chops with sauce.

Source: Bon Appétit



Tomato Baked Pork Chops

Posted on 04. Jul, 2011 by maureen in entrée, pork, stewed tomato

Using a lid while baking makes all the difference. Duh! ;^) But since we don't bake with foil, I didn't have many options the first time I made this recipe so the pork chops came out dried (yet flavorful). It took me a while to find a large enough glass baking dish with a glass lid that would fit four thick cut pork chops with wiggle room. The Container Store had just what I was looking for. And the second time I made these chops, they were so friggin tender. I really like the flavor and consistency of the stewed tomatoes as well. If I were to modify this, I have no idea what I'd do. These are great as is.

Ingredients:

  • boneless pork chops
  • 2 tbsp brown sugar
  • 2 tbsp powdered mustard
  • 1/4 cup vinegar
  • 1/2 cup ketchup
  • stewed tomatoes

Directions:

  1. Mix marinade and pour over pork chops.
  2. Bake covered for 2 hours at 275F or 1 hour at 350F. Uncover and bake 45 minutes or so.

Source: My Grandma! :)

Fast White-Bean Stew

Posted on 29. Dec, 2010 by maureen in bean, entrée, garlic, lettuce, pork, potato, soup

Delicious! Holy crystal ball, Batman! This was very very good. But of course, 2 cloves of garlic easily turns into 4 cloves in this house. We also quickly "baked" a potato in the microwave, cut into 1" chunks, and fried in olive oil. At the end of the 5 minute boil, I stirred in the potato before adding the baby romaine mix. As a side note, we picked up a baguette during our grocery shopping Sunday but I forgot it was for this recipe. So Sunday night, we made baguette pizzas instead. Tonight, we had multi-grain toast with our stew. I can't get over how good this was. It's definitely on the list of things to throw together for others.

Ingredients:

  • 2 large garlic cloves, chopped
  • 1/4 cup plus 1/2 tablespoon extra-virgin olive oil
  • 1 (14- to 15-ounce) can stewed tomatoes
  • 1 3/4 cups reduced-sodium chicken broth
  • 2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups)
  • 1 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
  • 1/4 teaspoon black pepper
  • 1 (5-ounce) bag baby romaine or baby arugula (10 cups loosely packed)
  • 8 (3/4-inch-thick) slices baguette

Directions:

  1. Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.
  2. While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
  3. Serve stew with toasts.

Source: Gourmet

Rosemary-Crusted Pork

Posted on 13. Dec, 2010 by maureen in entrée, garlic, pork, rosemary

Ingredients:

  • 1/4 cup bread crumbs
  • 1 tbsp chopped rosemary
  • 1 tsp smoked paprika
  • 2 cloves chopped garlic
  • 1/2 tsp kosher salt
  • pork tenderloin (1 1/4 lbs)
  • 1 tbsp olive oil

Directions:

  1. Preheat oven to 425F. Combine bread crumbs, rosemary, paprika, garlic, and salt on a plate.
  2. Rub pork with olive oil and coat with bread crumb mixture.
  3. Roast until cooked through, 20 to 30 minutes. Slice and serve.

Serves 4
Source: Real Simple

2011.02.05: Rosemary-Crusted Pork

2011.02.05: Pork & Sweet Potatoes!

Bourbon Pork Chops

Posted on 23. Oct, 2010 by maureen in bourbon, pork

Like usual, I was supposed to make the marinade last night...and I forgot. So this morning, I quickly whipped it together before I left for work. And another "like usual", I didn't notice the time-consuming step of reducing the apple juice. (Chill multiple hours or overnight is another famous "whoops" of mine.) So, while I zested the lemon and measured out the remaining ingredients, I quickly boiled the juice. I didn't get enough time to reduce it enough, but it did reduced about halfway.

The pork chops have been marinating since 8:30 this morning, so they should be well flavored by the time I get home. I'll be making the caramelized onion-stuffed baked potatoes (yes, I have gruyere for this finally) and braised peas.

Ingredients:

  • 2 boneless 1.5" thick pork loin chops
  • 2 tbsp demerara brown sugar
  • 16 oz apple juice, boiled to reduce to 4 oz
  • 1.5 tsp Dijon mustard
  • 2 tbsp bourbon (no substitutes)
  • 1 tsp lemon zest
  • 1/4 tsp cayenne pepper
  • 2 tbsp apple cider vinegar
  • 1/4 tsp rubbed sage

Directions:

  1. Combine the marinade ingredients in a casserole dish. Add the pork chops; turn over in the marinade to coat. Cover and leave for 2 hours, turn over and leave for another 2 hours. The meat can be marinated for longer if more flavour is required.
  2. Remove the meat from the marinade. Grill or pan sear for 4-6 minutes per side, transfer to an oven and finish cooking for 10 minutes at 400F.
  3. While the meat is in the oven boil the marinade to reduce, then drizzle over the cooked chops.

Source: The Irish B&B Cookbook courtesy of Linda Palmer. :)

Asian Roasted Pork Loin

Posted on 23. Oct, 2010 by maureen in garlic, pork, roast

Ingredients:

  • 4 oz soy sauce
  • 2 oz sunflower oil
  • 2 tbsp black treacle
  • 1 tbsp ground ginger
  • 2 tsp ground mustard
  • 4 cloves garlic, minced
  • 2 oz orange juice, freshly squeezed
  • 64-80oz rolled boneless pork loin roast

Directions:

  1. Whisk the marinade ingredients together and set aside.
  2. Place the roast on a cutting board and butterfly.
  3. Place the roast in a shallow dish and pour the marinade over it. Cover and refrigerate for 8 hours.
  4. Remove the meat from marinade, and keep the marinade to one side. Tie the roast and place into a roasting pan. Bake at 325F for 2 hours. Brush with marinade every half hour.

Source: The Irish B&B Cookbook courtesy of Linda Palmer. :)

Pork Chops with Chiles Rellenos and Ancho Sauce

Posted on 17. Aug, 2010 by maureen in cheddar, cheese, chile pepper, cinnamon, dinner, entrée, garlic, honey, oregano, pork, potato

Ingredients:

  • 6 large fresh poblano chiles, stemmed
  • 1 teaspoon cumin seeds
  • 12 ounces unpeeled Yukon Gold potatoes or baby Dutch potatoes, cut into 1/3-inch cubes (about 2 1/2 cups)
  • 1 1/4 cups coarsely grated sharp white cheddar cheese (about 4 ounces)
  • 1 tablespoon chopped fresh oregano plus oregano leaves for garnish
  • 1 cup low-salt chicken broth
  • 1/2 cup orange juice
  • 5 teaspoons ancho chile powder, divided
  • 1 tablespoon honey
  • 1 tablespoon Italian double-concentrated tomato paste*
  • 1 cinnamon stick
  • 1 garlic clove, pressed
  • 1 tablespoon coarse kosher salt
  • 6 1-inch-thick pork loin chops on bone, frenched
  • Olive oil

Directions:

  1. Char chiles over gas flame or in broiler until blackened all over. Place chiles in bowl; cover tightly with plastic wrap and let steam 15 minutes. Peel, leaving stem intact (do not tear flesh of chiles). Using small sharp knife, cut 1 long slit down side of each chile; carefully remove seeds. Toast cumin seeds in small skillet over medium-high heat until slightly darkened and aromatic, 1 to 2 minutes. Set chiles and cumin aside.
  2. Line rimless baking sheet with foil. Cook potatoes in large saucepan of boiling salted water until just tender, about 8 minutes. Drain. Transfer potatoes to medium bowl; cool. Add cheese, chopped oregano, and toasted cumin; stir to distribute evenly. Season to taste with salt and pepper. Carefully fill chiles with potato mixture, about 1/3 to 1/2 cup filling for each. Working with 1 chile at a time, hold in palm and squeeze gently to compress lightly. Place stuffed chiles on prepared sheet.
  3. Combine broth, juice, 2 teaspoons chile powder, and next 4 ingredients in heavy medium saucepan. Simmer over medium heat until slightly thickened and reduced to 2/3 cup, 8 to 9 minutes. DO AHEAD Chiles and sauce can be made 1 day ahead. Cover and chill separately. Let chiles return to room temperature before continuing.
  4. Mix 3 teaspoons chile powder and 1 tablespoon coarse salt in small bowl. Sprinkle mixture over pork chops; let stand at room temperature up to 2 hours.
  5. Prepare barbecue (medium heat). Brush pork with oil. Place pork chops on 1 side of grill. Transfer chiles on foil to opposite side of grill. Grill pork chops until just cooked through, about 4 minutes per side; transfer to plate and let rest 10 minutes. Grill chiles until cheese melts, about 15 minutes.
  6. Rewarm sauce. Place 1 pork chop and 1 chile on each plate. Drizzle sauce over, sprinkle with oregano leaves, and serve.

Source: Bon Appetit

Barbecued Pork Burgers

Posted on 13. Aug, 2010 by maureen in barbecue, burger, entrée, pork

By mistake, I bought a pound of ground pork one weekend recently (was supposed to get pork sausage for another recipe) so I quickly searched the Epicurious app and found this little treat. Hmmm... sounds pretty good. I like pork. I like barbecue sauce (especially the chipotle hot Austin's Own). I like spicy food. I like burgers. I like barbecued burgers. So I thought this would probably turn out pretty good. Pretty good was an understatement. These were soooooooo friggin tasty. Makes me want to experiment more with burgers.

Ingredients:

  • 1 tablespoon white-wine vinegar
  • 1/2 cup bottled tomato-based barbecue sauce
  • 1/4 teaspoon cayenne
  • 1 1/2 pounds ground pork

Directions:

  1. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
  2. Stir together barbecue sauce, cayenne, 1/4 teaspoon salt, and vinegar until combined well.
  3. Mix together pork, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons barbecue sauce mixture until combined (do not overmix), then form into 4 (3/4-inch-thick) burgers (4 inches in diameter).
  4. Oil grill rack, then grill patties, covered only if using a gas grill, turning over occasionally, until just cooked through, about 6 minutes total. Brush top of each patty with 1 tablespoon barbecue sauce mixture, then turn over and grill 30 seconds. Brush top of each patty with 1 tablespoon barbecue sauce, then turn over and grill 30 seconds more.

Source: Epicurious

Crunchy Baked Pork Chops

Posted on 17. Apr, 2010 by maureen in cheese, dinner, entrée, garlic, parmesan, pork, thyme

Pmitten Kitchen, you are my favvy. I thought I still had some panko in the pantry, but no such luck. To save time, I used some regular breadcrumbs mixed with freshly shredded parmesan, garlic powder, and some thyme from the garden. Parsley is still on the list to add to my new herb garden so I didn't have any for this recipe.

I brined the pork in a large bowl of salt water while we prepped the rest. We gave the yolks to the cats, which Monkey absolutely devoured. Good job, grandma cat! The thick-cut butterflied pork chops read 150 after baking for 25 to 30 minutes. Meanwhile, we made the New Peas and Potatoes recipe which is very similar to my grandma's recipe. It all turned out yummy yummy yummy for my tummy tummy tummy.

Ingredients:

  • Table salt
  • 4 boneless center-cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
  • 4 slices hearty white sandwich bread, torn into 1-inch pieces
  • 1 small shallot, minced (about 2 tablespoons)
  • 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
  • 2 tablespoons vegetable oil
  • Ground black pepper
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon minced fresh thyme leaves
  • 2 tablespoons minced fresh parsley leaves
  • 1/4 cup plus 6 tablespoons unbleached all-purpose flour
  • 3 large egg whites
  • 3 tablespoons Dijon mustard
  • Lemon wedges

Directions:

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.
  2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
  3. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
  4. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
  5. Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.
Source: Smitten Kitchen
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