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Five Wholesome Pork Dishes

YumSugar — Fri, 10 Oct 2008 05:30:00 -0700

From bacon to egg rolls and sausages to smoked ham, pork is crucial to so many of the things we eat. That's why we're celebrating National Pork Month. To celebrate, take a cue from one of these five ways to prepare succulent, flavorful pork.

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Sunday Dinner: Loin of Pork With Fennel and Garlic

YumSugar — Sun, 16 Dec 2007 01:31:19 -0800

Pork happens to be one of my favorite meats. Yet strangely, I don't seem to eat it very often. I like the way the meat has a ton of flavor, and yet it doesn't feel too heavy. Tonight I'm hoping to fix up a loin of pork and chow down on a delicious feast. The flavor in this recipe comes from a fennel and garlic paste that is generously rubbed on the outside. After roasting for over an hour, the flavor is sure to penetrate through and make for a wonderful Sunday dinner. To get the recipe, just read more.

Note: This recipe is for a frenched bone-in loin, but if you can only find the boneless, I'm sure it will be quite tasty.

Loin of Pork With Fennel and Garlic
From Barefoot Contessa via Food Network

1 (5-pound) loin of pork, bone in,"frenched" and tied
6 garlic cloves
1/3 cup fresh rosemary leaves, chopped
2 tablespoons lemon zest (about 2 lemons)
2 teaspoons fennel seeds
2 tablespoons good olive oil
1 tablespoon Dijon mustard
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably.
In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste.
Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 140 degrees F.
Remove from the oven, transfer to a cutting board, and cover with aluminum foil.
Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.

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'Wich of the Week: Pork Loin With Figs and Manchego

YumSugar — Wed, 15 Jul 2009 14:30:06 -0700

"The Sentinel has a sandwich with figs on it today!" a coworker alerted me on Tuesday morning. I love figs, and I love sandwiches, so I hightailed it over to the SF sandwich shop founded by local chef Dennis Leary.
This was my third time trying The Sentinel's expensive sandwiches, and though this was my favorite so far, I was still somewhat disappointed. Why? Because I expect a place whose menu changes seasonally to use seasonal ingredients, like figs, but this sandwich was sweetened with fig spread. The menu promised fresh figs! But now for the good news.

Fast & Easy Dinner: Pork Chops With Apples

partysugar — Fri, 06 Nov 2009 08:00:47 -0800

The classic pork chops and applesauce go sophisticated with this recipe. Instead of bone-in pork chops and pureed apples, it employs boneless pork loin and whole Granny Smith apples.

The apples are sautéed until soft and the pork is topped with a simple pan sauce. Although the ingredient list calls for grainy mustard, if you dislike the polarizing condiment, simply omit it. Serve with a glass of white wine and you've got an elegant meal to start the weekend. Get the recipe and read more.

Pork Chops With Apples
From Real Simple

Ingredients

2 tablespoons all-purpose flour
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 6-ounce boneless pork loin chops, or one 1 1/2- to 2-pound pork loin
1 tablespoon vegetable oil
1 tablespoon butter
2 small Granny Smith apples, halved
1/4 cup fresh parsley, coarsely chopped
1/2 cup chicken broth
2 tablespoons champagne or white wine vinegar
2 tablespoons coarse grain mustard

Directions

Mix together the flour, cumin, salt, and pepper on a large plate. Lightly coat each piece of pork with the flour mixture; set aside.
Heat the vegetable oil and butter in a large skillet over medium-high heat. Sprinkle the apple halves with a pinch of salt and pepper. Cook the apples cut-side down about 5 minutes or until golden brown. Remove from the skillet, cover, and set aside.
Place the pork in the skillet, sprinkle with the parsley, and cook until the meat is golden brown and crispy, 4 to 5 minutes per side.
While the pork is cooking, whisk together the broth and vinegar. Remove the pork from the skillet and set aside. Pour the broth mixture into the skillet, stirring and scraping up any browned bits. Bring to a boil and cook until slightly thickened.
Divide the pork among 4 plates and pour some pan sauce over each. Before serving, place an apple half and a dab of mustard on each plate.

Serves 4.

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'Wich of the Week: Barbecued Chopped Pork

YumSugar — Wed, 01 Apr 2009 14:00:12 -0700

Though it's hard to beat Michael Mina's recipe for pulled pork sandwiches, "pulled" isn't the only way to do pork. Another popular variation in North Carolina (or in this case, at Sandra Dee's Barbeque in Sacramento, CA) is chopped pork, wherein slow-cooked meat is cut into bite-size chunks and dressed in a sweet, vinegar-based sauce.Sandra Dee's serves barbecued pork loin on a French roll, with a side of sauce to drizzle or pour to your heart's content. The restaurant also grills the bread, which is a nice touch, though I'd also add some slaw on top. Since these sammies use tenderloin, not pork butt, they are less of a production to make at home than pulled pork. To see how it looks before being sauced, and to get the recipe, read more.

Barbecue Pork Sandwich With Cabbage Slaw
From Everyday Food

Ingredients

For Quick BBQ Sauce
3/4 cup ketchup
2 tablespoons light-brown sugar
1 tablespoon white-wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons paprika
1/4 to 1/2 teaspoon cayenne pepper (optional)
For sandwiches
Quick BBQ Sauce
2 pork tenderloins, 12 to 16 ounces each
Coarse salt and ground pepper
3 tablespoons mayonnaise
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
2 teaspoons light-brown sugar
5 cups finely shredded green cabbage (half a 2-pound cabbage)
4 potato rolls, or other soft sandwich rolls*

Directions

Make the barbecue sauce by whisking together first 6 ingredients.
Preheat oven to 475°. Divide Quick BBQ Sauce between two bowls. Use one for basting the raw meat; reserve the other for serving with sandwiches.
Place pork on a foil-lined rimmed baking sheet; season with salt and pepper. Brush generously with sauce. Roast, basting occasionally with sauce, until an instant-read thermometer registers 150°, 18 to 25 minutes.
Meanwhile, make slaw: In a medium bowl, whisk together mayonnaise, vinegar, mustard, and brown sugar until smooth; season with salt and pepper. Mix in cabbage.
Thinly slice pork; serve on rolls, accompanied by slaw and reserved sauce.

Makes 4 sandwiches.

*I recommend French rolls.

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Would You Eat This Rabbit Sausage?

YumSugar — Tue, 23 Dec 2008 05:30:20 -0800

According to New York blog Gothamist, Williamsburg newcomer and butcher shop Marlow and Daughters is testing out this rabbit sausage just in time for the holidays. "It's an interesting thing and I'm kind of proud of it, especially because it was a big pain in the ass," said butcher Tom Mylan. "Deboning rabbits is very tedious. It's like deboning kittens."

To make the sausage, Mylan uses the belly, shoulder, and loin of the rabbits, which come from Quebec. He grinds them with cured pork belly, and whips in aromatics and cream-soaked bread. What do you think? Are you interested in trying this special sausage?

Source

Monday's Leftovers: Pork, White Bean, and Kale Soup

YumSugar — Mon, 17 Dec 2007 06:28:31 -0800

If you're looking for something to do with the leftover fennel pork loin, then be sure to check out this recipe for a pork, white bean and kale soup. It's a quick and hearty meal that comes together in no time. Serve it with a side of fresh crusty bread - tip: find out when your grocery store has fresh bread - and sliced manchego cheese. If you can't find manchego try using romano or parmesan. To get the recipe, read more.

If you're using the leftovers from the night before, omit step one and begin at step two.

Pork, White Bean and Kale Soup
From Eating Well

Makes 6 servings

1 tablespoon extra-virgin olive oil
1 pound pork tenderloin, trimmed and cut into 1-inch pieces
3/4 teaspoon salt
1 medium onion, finely chopped
4 cloves garlic, minced
2 teaspoons paprika, preferably smoked
1/4 teaspoon crushed red pepper, or to taste (optional)
1 cup white wine
4 plum tomatoes, chopped
4 cups reduced-sodium chicken broth
1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
1 15-ounce can white beans, rinsed

Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pan.
Add onion to the pan and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.

NUTRITION INFORMATION: Per serving: 272 calories; 6 g fat (2 g sat, 3 g mono); 45 mg cholesterol; 27 g carbohydrate; 26 g protein; 7 g fiber; 625 mg sodium; 1,027 mg potassium.
Nutrition bonus: Vitamin A (290% daily value), Vitamin C (190% dv), Potassium (29% dv), Iron (20% dv).

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Monday's Leftovers: Pork and Grilled Veggie Salad

YumSugar — Mon, 01 Oct 2007 08:13:33 -0700

If you've got a great piece of leftover roasted pork loin, your natural instinct might be to slice it up and serve it in a sandwich. While that's a completely acceptable solution -especially when paired with a fantastic pesto, or fruity fig jam - I thought it would be fun to put the ol' bbq to use before the weather turns completely. This simple salad relies on grilled veggies - if you don't have a grill use the broiler in your oven - and is perfect for an early fall meal. To get the recipe, read more

Pork and Grilled Vegetable Salad
From Cooking Light, September 2004
Image Source

2/3 pound red potatoes, cut into (1/8-inch-thick) slices
1 1/2 tablespoons extravirgin olive oil, divided
Cooking spray
1 small zucchini, cut lengthwise into (1/4-inch-thick) slices
1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
1 large red bell pepper, quartered
1 large orange bell pepper, quartered
1 medium red onion, cut into (1/4-inch-thick) slices
4 (1-ounce) slices sourdough bread
1 garlic clove, peeled and halved
1 1/2 cups thinly sliced leftover pork roast (about 8 ounces)
1 1/2 tablespoons white wine vinegar
1 tablespoon honey
1 teaspoon chopped fresh oregano
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon chopped fresh thyme
1/4 teaspoon black pepper

4 servings (serving size: 1 3/4 cups salad and 1 bread slice)

Prepare grill.
Toss potatoes with 1 teaspoon oil.
Place potatoes on grill rack coated with cooking spray; grill 4 minutes on each side or until tender.
Place zucchini, squash, bell peppers, and onion on grill rack; cook 3 minutes on each side.
Place bread slices on grill rack; grill 1 minute on each side or until well marked. Rub both sides of each bread slice with cut sides of garlic.
Coarsely chop zucchini, squash, and bell peppers.
Combine vegetables and pork in a large bowl, tossing gently.
Combine vinegar and remaining ingredients, stirring with a whisk. Gradually add remaining 3 1/2 teaspoons oil, stirring with a whisk.
Drizzle vinegar mixture over vegetable mixture, tossing to coat.
Serve bread with salad.

CALORIES 310(25% from fat); FAT 8.5g (sat 1.7g,mono 5.1g,poly 1.1g); PROTEIN 15g; CHOLESTEROL 26mg; CALCIUM 73mg; SODIUM 755mg; FIBER 5.6g; IRON 2.6mg; CARBOHYDRATE 45.1g

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