Pork : Weeknight Gourmet

Category : Pork

Holiday Season Dinner Party: Honey-Mustard Pork Roast with Bacon

December 6 2009 | Leave a Comment

I was planning to make pork tenderloin but when I went to Dickson’s Farmstand — the new butcher in Chelsea Market that sources from local farms — the butcher convinced me to buy a pork sirloin roast instead. The sirloin roast is the leaner end of the loin (the shoulder is the fattier end). It was a gorgeous piece of meat and now I had to figure out how to prepare it.

I found this recipe on the Food Network’s website and it received rave reviews! How could it not be delicious covered in bacon? The honey mustard sauce that coated the pork had a wonderful flavor. The meat was very moist and really delicious. I think this is a wonderful holiday roast recipe. Sadly I don’t have a photo because I was too busy entertaining.

Next time, I just need to make sure my meat thermometer works so I have an easier time figuring out when it is cooked through!

Honey-Mustard Pork Roast with Bacon
Giada de Laurentiis

Pork:

1/4 cup Dijon mustard
2 tablespoons whole-grain mustard (recommended: Maille)
2 tablespoons honey
2 garlic cloves, minced
2 tablespoons chopped fresh rosemary leaves
1 (3 1/2-pound) center-cut, boneless, pork loin roast
12 slices bacon (about 1 pound)

Salad:

3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups (5 ounces) baby arugula

Special equipment: kitchen twine

For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.

For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.

Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.

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Categories : Pork

Kicking off fall with Pasta with Sausage, Tomatoes & Mushrooms

September 20 2009 | Leave a Comment

Fall has arrived in the Berkshires which means it’s time to break out my big green Le Creuset dutch oven. I cook few meals up here in the fall or winter that don’t involve this pot (thanks to Judy & Irv for the great gift!).

I was in the mood for pasta and I could think of nothing better on a cool night than a hearty meat sauce. This dish was a delicious blend of sweet Italian sausage, mushrooms, and tomatoes. I served it over freshly made tagliatelle I bought at Guido’s.

The great thing about making a big pot of sauce is that you get some real bang for your buck and your effort. I have a nice size container in the freezer for another meal this fall and I am bringing a small container back to NYC for tomorrow night when Tim is out.

Just a few notes…I used cremini mushrooms because I think they are meatier and have a nicer flavor than regular button mushrooms. When a recipe calls for canned tomatoes I try to always use San Marzano tomatoes. They really have the best flavor.

sanmarzano

The recipe called for 2 tablespoons of butter towards the end when you are adding the diced fresh tomatoes. I forgot to add the butter and it was still delicious! I guess it would have been a tad richer.

I did not forget or skimp on the pecorino — I bought a delicious pecorino Toscano from Nejaimes — our favorite wine and cheese shop in Lenox — that I grated into the dish.

This sauce is definitely a keeper! Tim and I both loved it.

Pasta with Sausage, Tomatoes & Mushrooms
Bon Appétit

2 1/2 pounds Italian sweet sausages, casings removed, crumbled
3 tablespoons olive oil
1 1/2 pounds mushrooms, thickly sliced
3 cups chopped onions
1 1/2 cups chopped fresh basil
1/4 cup chopped fresh oregano
6 large garlic cloves, chopped
1 cup dry white wine
5 cups canned crushed tomatoes with added puree
2 cups diced tomatoes (about 4 medium-large tomatoes)
2 tablespoons (1/4 stick) butter
1 1/4 pounds pappardelle or mafaldine pasta (or any wide, flat noodles)
1 1/2 cups grated pecorino Romano cheese (about 4 1/2 ounces)

Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl. Add oil to drippings in pot. Add mushrooms and onions; sauté until tender and brown, about 15 minutes. Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute. Add wine; cook until almost absorbed, about 4 minutes. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes.

Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.)

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat. Add 1/2 cup cheese and 1/2 cup basil; toss to combine. Season with salt and pepper. Transfer pasta to serving dish. Serve, passing remaining cheese separately.

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Categories : Pasta, Pork

Grilled Pork Tenderloin

September 11 2009 | Leave a Comment

In case you are grilling this weekend, here is a great rub I used last weekend for pork tenderloin. I adapted it from an Everyday Food recipe for pork chops on the grill.

The rub provided great flavor to grilled pork!

Rub for Grilled Pork Tenderloin
Adapted from Everyday Food

4 garlic cloves, minced
3 tablespoons vegetable oil
2 tablespoons light brown sugar
2 tablespoons coarse salt
2 teaspoons paprika
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper

Combine all ingredients in a small bowl until a paste forms. Rub all over pork tenderloin and wrap in plastic. Refrigerate 1 hour (or up to 3 hours) before grilling.

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Categories : Barbecue, Pork

Pork Chops with Fennel & Caper Sauce

August 6 2009 | Leave a Comment

I had picked up some nice boneless pork chops the other day and was searching for a recipe when I came across this Giada de Laurentiis dish. I tend to really enjoy her recipes so I decided to give it a whirl!

Just a couple of modifications…I only used one fennel bulb because I probably bought the world’s largest piece of fennel at the store. And I used closer to 3 or 4 tablespoons of capers. I decided to just finish off the jar I had in the fridge.

I thought the sauce was very tasty. Fennel and tomato is a great combo and the capers add a nice saltiness. I was afraid given the cooking time and that the pork had cooked on high heat that it would dry out, but the pork remained moist. Overall a nice way to dress up your basic pork chop.

Pork Chops with Fennel and Caper Sauce
Giada De Laurentiis

1/4 cup olive oil
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers

In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.

Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.

Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

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Categories : One-pot meal, Pork

Grilled Sausages and Polenta with Marinated Peppers

August 4 2009 | Leave a Comment

Here is a weeknight barbecue meal that’s a quick and easy version of sausage and peppers. We had this last week in the Berkshires and it couldn’t have been quicker or easier. Plus it was quite tasty!

The precooked polenta in a tube cooks up nicely in a frying pan so it was not a surprise that it was good on the grill.

Make sure to let the onions marinate for at least 15 minutes.

Overall this was an easy summer weeknight meal!

Grilled Sausages and Polenta With Marinated Peppers
Real Simple

2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil, plus more for the grill
2 teaspoons honey
kosher salt and black pepper
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
8 small links Italian sausage (about 1 1/2 pounds total)
1 pound store-bought cooked polenta, sliced into thick rounds

Heat grill to medium-high. In a large bowl, whisk together the lime juice, oil, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper until the honey is dissolved. Add the bell pepper and onion and let sit, tossing occasionally, for 15 minutes.

Meanwhile, grill the sausages, turning occasionally, until charred and cooked through, 10 to 12 minutes. During the last 6 minutes of cooking, oil the grill and add the polenta. Grill until charred and heated through, 2 to 3 minutes per side.

Serve with the sausages and vegetables.

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Categories : Barbecue, Pork

Grilled Pork Tenderloin with Honey, Lime and Chipotle Marinade

June 7 2009 | Leave a Comment

Yesterday I defrosted a pork tenderloin that I had in the freezer and was looking for a good marinade or rub for grilling. I found this recipe on the Food Network’s site. I loved the sound of lime, honey, and chipotle pepper in adobo.

The pork turned out beautifully! Don’t be afraid by the chipotle pepper in the recipe — the lime and honey are much more dominate flavors and I even doubled the amount of the pepper. Next time I might even add more to see how the recipe is with some real heat.

I served the pork with Guacamole Salad — this time including the black beans — and grilled corn on the cob. A great summer barbecue!

Grilled Pork Tenderloin
Alton Brown

1 whole pork tenderloin, approximately 1 pound
1 lime, zest finely grated
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1 chipotle chile pepper in adobo sauce
1 teaspoon vegetable oil
1 tablespoon chopped fresh cilantro leaves

Trim the pork tenderloin of any excess fat and silver skin.

Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.

Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.

Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.

Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.

Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

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Categories : Barbecue, Pork, Salads

Cheeseburgers with a Twist: Chipotle Pork Cheeseburgers

May 31 2009 | Leave a Comment

Taste: ****
Difficulty: Easy
Cleanup: Quick

Here’s a different take on a cheeseburger…use ground pork instead of beef!

These pork burgers seasoned with one of my favorite flavors — chipotle peppers in adobo sauce — were delicious. It’s amazing that such a small amount of this ingredient can pack in so much flavor!

I forgot to pick up the tomatillos but we did use the sliced avocados and the muenster cheese. Both were a delicious complement to the spicy pork burgers.

Chipotle Pork Cheeseburgers
Gourmet, June 2009

1 pound ground pork (not lean)
2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce
2 garlic cloves, forced through a garlic press
4 slices Muenster cheese
4 hamburger buns, toasted
1/4 cup mayonnaise
1 large tomatillo (1/4 pound), husked and rinsed, then sliced
1/2 small avocado, sliced
1/2 cup cilantro sprigs

Prepare a gas grill for direct-heat cooking over medium heat.

Gently mix pork, chipotle, garlic, and a scant teaspoon salt until just combined. Form into 4 (1/2-inch-thick) patties.

Oil grill rack, then grill patties, covered, 4 minutes.

Flip patties and top with a slice of cheese. Grill, covered, until just cooked through, 1 to 2 minutes more.

Spread buns with mayonnaise and assemble burgers with tomatillo, avocado, and cilantro.

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Categories : Barbecue, Pork

Giada's Pork Milanese

May 28 2009 | Leave a Comment

Taste: ****
Difficulty: Easy
Cleanup: Quick

When I was grocery shopping on Tuesday night, the store had a special on very thinly cut pork chops. I bought a package not knowing how I planned to prepare them.

Yesterday afternoon I did some searches for “thin pork chops” on the Food Network’s website and saw this recipe. I realized that the pork chops I purchased were perfect for Milanese and I had all the ingredients at home including arugula and tomatoes for the salad that typically accompanies Milanese.

Just a couple of notes…I halved the recipe for the two of us. Make sure you let the oil get hot enough before putting the pork in the pan. Don’t forget the lemon wedges — the fresh lemon juice added a brightness to the Milanese.

A very simple but delicious meal!

Pork Milanese
Giada De Laurentiis

1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges

Preheat the oven to 200 degrees F.

Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.

Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.

Transfer the pork to plates and serve with lemon wedges.

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Categories : Pork, Salads

Summer Kickoff BBQ…RIBS!

May 23 2009 | Leave a Comment

We had some friends up to Becket last night. Amy, Colin and their adorable daughter Lucy drove up from New Haven and Ashley, who lives in San Francisco, drove over from Boston where she had some meetings. Sadly, Ashley’s husband Dave and beautiful baby girl Nora couldn’t make it this trip. We’re hoping to all get together over Labor Day weekend! Lucy and Angus hit it off and the adults enjoyed a good summer barbecue!

I made these ribs for the first time last summer and we loved them. They definitely take a bit of time and quite an array of spices for the rub and sauce but believe me they are worth it!

I have made the recipe with both baby back and spare ribs. Both rib types worked well. I made 3 racks for 5 people and had some leftovers. I cooked the ribs for a full 2 hours at 300 degrees before we put them on the grill. We used a rib rack instead of placing the ribs directly on the grill grates.

rib rack

Barbecue sauce fits into the same category as tomato sauce for me — there can never be enough — so I doubled the rib sauce recipe. Definitely cook the sauce for at least 30 minutes so it cooks down and thickens.

We had several side dishes with the ribs — Green Bean Salad, Cheese-Stuffed Grilled Peppers and Farfalle with Salsa Verde and Grilled Ricotta Salata.

We finished the meal off with a homemade key lime pie!

Overall great food and even better company made for a great summer kickoff!

EJ’s Simple Ribs
Emeril Lagasse, Everyday Food

2 1/2 teaspoons mustard powder
2 teaspoons sweet paprika
1 teaspoon celery salt
1 teaspoon onion powder
3/4 teaspoon red-pepper flakes
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
Coarse salt
2 slabs baby back ribs (about 2 pounds total)
Vegetable oil, for grates

In a small bowl, combine mustard powder, paprika, celery salt, onion powder, red-pepper flakes, garlic powder, celery seed and 1 teaspoon salt. Rub slabs on both sides with the spice mixture and refrigerate, loosely covered, for 2 hours.

Heat oven to 300 degrees Fahrenheit. Stack slabs on a double layer of aluminum foil; tightly wrap. Place on a rack on a baking sheet. Cook until meat pulls away from the bone and is easily pierced with the tip of a sharp knife, 1 1/2 to 2 hours.

Heat grill to medium-high heat; lightly oil grates. Carefully remove ribs from foil, pouring off any liquid. Brush generously on both sides with Rib Sauce; grill ribs until sauce begins to bubble and brown around the edges, 4 to 5 minutes per side. Serve ribs with any leftover sauce, if desired.

Emeril’s Rib Sauce

1 tablespoon vegetable oil, such as safflower
1 medium onion, finely chopped
3 garlic cloves, minced
Coarse salt and ground black pepper
1 cup ketchup
1 cup canned beef broth
3/4 cup cider vinegar
1/4 cup packed light-brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper

In a medium saucepan, heat oil over medium heat. Add onion and garlic; season with salt and pepper. Cook until onion is translucent, 3 to 5 minutes. Add remaining ingredients; bring to a simmer. Cook, stirring occasionally, until sauce has thickened, about 30 minutes.

Makes 2 cups.

3 Comments

Categories : Barbecue, Pork

Saltimbocca with Baby Pasta Primavera

April 25 2009 | Leave a Comment

Taste: ***
Difficulty: Easy
Cleanup: Moderate

When I found the Shells with Spinach & Ricotta recipe, I also spotted this recipe and decided to make it last night.

At first bite, I thought the meal was too salty. But the salty pork paired with the pasta primavera – sweetened by the peas, carrots, and touch of sugar – was a great combination! Next time, I may skip salting the pork or at least use salt more moderately.

Be sure to use a meat mallet. It will be easier to wrap the proscuitto and will decrease the cooking time.

For the Baby Pasta Primavera, I used orzo because that it what I had in the pantry and it worked well.

One note on Rachael Ray’s 30 minute recipes. I often find she uses several pots and pans which might allow the meal to prepared in 30 minutes but leads to a longer cleanup than I like. This recipe fell into that trap – 2 skillets, 1 large pot, 1 colander, and a cutting board.

But, overall a very tasty meal to close out the week!

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Saltimbocca with Baby Pasta Primavera
Every Day with Rachael Ray, May 2009

* Salt and pepper
* 1 cup acini di pepe or orzo pasta
* 4 tablespoons butter
* 2 carrots, peeled and finely chopped
* 1 teaspoon sugar
* 1 bunch scallions, white and green parts chopped separately
* 1 cup frozen peas
* 1/2 cup grated parmigiano-reggiano cheese
* 1 pork tenderloin, trimmed and cut into twelve 3/4-inch-thick slices
* 12 fresh sage leaves
* 6 slices prosciutto, halved lengthwise
* 2 tablespoons extra-virgin olive oil (EVOO)
* 1 clove garlic, crushed
* 1/3 cup finely chopped flat-leaf parsley (a generous handful)
* Juice of 1/2 lemon

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain through a fine-mesh strainer and return to the pot.

2. While the pasta is working, in a medium skillet, melt 2 tablespoons butter over medium heat. Add the carrots and sugar; season with salt. Partially cover the pan; cook for 5 minutes. Stir in the scallion whites, season with pepper and cook for 3 minutes. Stir in the scallion greens and peas and cook for 1 minute. Add the vegetable mixture and cheese to the pasta and tos.

3. On a work surface, pound the pork slices thin; season both sides with salt and pepper. Top each pork slice with a sage leaf and wrap a prosciutto piece around each. In a large skillet, heat the EVOO and the garlic over medium heat. Working in 2 batches, add the pork and cook until brown, 2 minutes on each side, transferring the cooked meat to a platter.

4. Add the remaining 2 tablespoons butter to the skillet; cook until brown, 2 minutes. Stir in the parsley and lemon juice, then pour the pan sauce over the pork. Serve with the pasta.

Serves 4.

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Categories : Pasta, Pork

Category : Pork

Holiday Season Dinner Party: Honey-Mustard Pork Roast with Bacon

Kicking off fall with Pasta with Sausage, Tomatoes & Mushrooms

Grilled Pork Tenderloin

Pork Chops with Fennel & Caper Sauce

Grilled Sausages and Polenta with Marinated Peppers

Grilled Pork Tenderloin with Honey, Lime and Chipotle Marinade

Cheeseburgers with a Twist: Chipotle Pork Cheeseburgers

Giada's Pork Milanese

Summer Kickoff BBQ…RIBS!

Saltimbocca with Baby Pasta Primavera

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