Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Wednesday, March 12, 2014
Stuffed and Rolled Pork Tenderloin with Dijon Pan Jus
Ive recently received several emails requesting stuffed and rolled meat recipes. Since Im still getting set up here at my moms (and recovering from that cheeseburger) I thought I would re-post this dish that ran way back in February.Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests, but in fact is quite simple and easy to prepare. The cut we’re using here is pork “tenderloin” NOT a pork “loin.” This is the “filet mignon” of the pork. Yes, it is more expensive, but it’s all edible, and as you’ll see, it’s a very user friendly cut of meat. They are usually sold two to a package and weigh just over a pound each. If you’re not sure ask the butcher.
Think of this demo as an idea generator, not a specific recipe. Pay attention to how the tenderloin is split and stuffed, rolled and tied, but as you watch you should be thinking of ways to customize this dish to your tastes. I’m using a very standard bread crumb stuffing with garlic, fresh herbs, and dried currants. By the way, I forgot to mention in the clip, when you sear the rolled and tied pork in the pan, place the "seam" side down first to seal this part first.
My next post will cover the Dijon pan sauce I served with this pork, and soon I’ll also demo the cauliflower mash that I used as the side dish. Enjoy!
Ingredients:
1 pork tenderloin (about 1 1/4 pound)
2 tsp salt
1 1/2 tsp black pepper
3 cloves garlic
2 sprigs fresh rosemary
1/2 bunch fresh Italian parsley
1 egg
1/3 cup bread crumbs
2 tbl olive oil
pinch of cayenne
4 tbl dried currants
Monday, February 24, 2014
SANDRAS PORK TENDERLOIN with a BALSAMIC GLAZE and side of WILTED SPINACH
Serves: (4)Prep: 10 mins. |
Cook: 20 mins.
Posted by Sandra
INGREDIENTS
1-1/2 lbs. pork tenderloin
Kosher salt and freshly ground pepper, to taste
1 tablespoon peanut oil (has a high smoking point)
1/4 cup balsamic vinegar
1 tablespoon firmly packed brown sugar
2 teaspoons olive oil
1/2 cup finely chopped red onion
1 garlic clove, minced
1 (10 oz. package) fresh spinach
2 tablespoons water
1 tablespoon red wine vinegar (or cider vinegar)
1 tablespoon honey
METHOD
Preheat oven to 425 degrees.
Trim pork of excess fat or sinewy membrane. Season with salt and pepper, to taste. Heat a large non-stick oven-proof skillet over medium-high heat on stove top, place pork tenderloin in skillet. Sear each side to brown entire surface. Remove meat from pan, setting it aside on a plate. Add balsamic vinegar to skillet, stirring to scrape any cooked bits from bottom. Reduce heat to medium; stir in brown sugar; mix well to make a glaze. Return tenderloin to skillet; spoon glaze over meat.
Place skillet in preheated oven to roast for 20 minutes (155 degrees on thermometer). Remove pork from oven; tent with foil and allow to rest for 5 minutes before slicing in to 1” thick slices. [Note: temp. on thermometer will continue to rise 10 more degrees while resting]. (Reserve pan juices for drizzling over top of pork when serving, as in photograph.)
Meanwhile, make the fresh-wilted spinach. Mix in a small bowl the water, red wine vinegar, and honey, then set aside. Heat oil in a medium non-stick skillet over medium-high heat. Add onions; cooking for 5 minutes, stirring frequently. Add garlic and cook for 1 minute, stirring constantly. Add spinach, tossing continually to combine. Add water, vinegar, and honey mixture from small bowl; cooking 2 more minutes just until spinach begins to wilt, while tossing frequently with tongs.
Immediately arrange a serving of spinach on each serving plates, and place pork slices alongside with a drizzle of balsamic glaze. - Enjoy!
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Tip: Feel free to serve with your choice of starch, i.e., potatoes, rice, etc.
Tuesday, February 18, 2014
Juicy Pork Chop
- Easy peasy recipe!
4- thick (1 to 1/2 inches) cut pork chops
1/3 cup of Korean BBQ, HanAsia brand:
- Korean BBQ (HanAsian brand)
1/2 ground black peppers
2 table spoons of olive oil
aluminum foil
I recommend marinating the chops over night or at least 2,3 hours prior to cooking it. To make the chops moist, add the 1 table spoon of olive oil and cover for about 2 1/2 minutes each side. Remove the chops and wrap it in aluminum foil to res for about 5 minutes. On the same pan with the juices, add olive oil, veggies and black peppers. Serve the veggies with the pork chops. Bonne appetite!
Wednesday, February 5, 2014
Because Covered Pork Chops are not the Same as Smothered Pork Chops
Even though Ive always found the name, "smothered pork chops," a little unsettling, its one of my favorite southern recipes. A beautiful combination of dark, rich onion gravy covering pan-fried pork chops.While the name may have some other more nefarious connotations, it really is quite appropriate. I mean, what else woud we use? "Covered pork chops," doesnt work. Swamped? Enveloped? Gravyfied? No, smothered pork chops is exactly what these are.
The secret to this very simple recipe is to take your time and really brown the onions well. Short of being totally black, you really can’t cook them too dark. This will give your gravy its deep, rich taste, and just as importantly, its mouth-watering color.
These are definitely going in the cookbook, so as always, if you give them a try, please let me know what you thought. Enjoy!
Ingredients:
4 large pork chops, about 1 inch thick
1 teaspoon poultry seasoning
salt and fresh ground black pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter
1 large yellow onion, sliced
4 cloves garlic, finely minced
1 rounded tablespoon flour
1 1/2 cup chicken broth
1/4 cup buttermilk
1/4 cup water
4 cups cooked rice, optional
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