Tag Archives: pork

RACK OF PORK FROM LIA

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Marinade:

  • 1/3 Cup of Extra virgin olive oil;
  • 3 Tablespoons of peeled chopped fresh ginger;
  • 2 Large cloves of garlic, chopped;
  • 3 Tablespoons of chopped fresh basil;
  • 1 Tablespoon of Kosher salt;
  • ½ Teaspoon of black pepper; and
  • 1 pork loin (Rack of) 5 pounds total w/ 1 chop per person.

Spread marinade all over pork & let it sit overnight or at least several hours.

 Place fat side up in oven at 425 degrees for about an hour, roast to 138 degrees. Remove from oven, cover with foil and let sit for 20 minutes.

 Caramelize sugar

Sauce:

  •  ½ Cup of sugar – Heat in a saucepan until just light brown (about 5 minutes) & add:
  • 6 Star anise pods, roughly crushed & a pinch of red pepper flakes & stir for 30 seconds. Remove from heat and cool for 2 minutes & add:
  • 1 Cup of chicken stock and ½ cup of sherry vinegar. Return to heat and cook until sugar is dissolved.

Set a roasting pan on stovetop over medium heat & add caramelized sugar and deglaze pan. Keep sauce on simmer.

Add: 2 tablespoons of candied ginger, finely chopped & 2 teaspoons of sesame oil ; salt & paper to taste.

 Pass Sauce

 

 

 

 

 

 

 

ROASTED PORK LOIN OR TENDERLOIN WITH TARRAGON

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Prepare a pork loin or tenderloin your favorite way.  This is really just a sauce to
spoon over the slices for serving.

  • ¼ cup unsalted butter

  • 3 T. minced shallots

  • ½ cup chicken broth

  • 2-3 T. strong Dijon mustard

  • 1 cup heavy cream

  • 2-3 T. chopped fresh tarragon

Melt butter. Add shallot and sauté slowly for about 5 minutes.  Add chicken broth and let cook until almost totally evaporated, about 5 minutes.
Whisk in 2 T. of the mustard and the cream and simmer until the sauce is
slightly thickened, about 5 minutes. Stir in 2 T. of the tarragon and season with salt and pepper.  Remove from heat and keep warm.

PORK LOIN ROAST WITH WHITE SAUCE

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  • 4-5 # boneless pork loin roast

  • ¼ cup soy sauce

  • ¼ cup bourbon

  • 2 T. brown sugar

Marinate roast for several hours in mixture of soy, sugar and bourbon.  Bake 350 degrees for 2-2 ½ hours until done. 

Serve with sauce below:

  • 1/3 cup sour cream

  • 1/3 cup mayonnaise

  • 1 t dry mustard

  • 1 t shallots finely chopped

  • 1 ½ t vinegar

Mix and let stand one hour.

PORK TENDERLOIN MARINADE– THREE WAYS

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#1 Marinade

  • 3 T. honey

  • 2 limes juiced

  • ½ cup balsamic vinegar

  • 2 cloves garlic

  • Salt and pepper

  • 2 t. Worcestershire

  • 8 slices jalapeno

  • ½ cup olive oil

#2 Marinade

  • 1/3 cup soy sauce

  • ½ t. ground ginger

  • 5 cloves garlic

  • 2 T. brown sugar

  • 3 T. honey

  • 3 t. dark sesame oil

#3  Marinade

  • 1 8 oz jar pineapple preserves

  • 1 8 oz jar apple jelly

  • 2 oz dry mustard

  • 5 oz horseradish

  • 1 T cracked ground pepper

PORK TENDERLOIN MARINATED

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  • 2 T. balsamic vinegar

  • 2 T. coriander

  • 1 T. soy sauce + brown sugar

  • 1 t. black pepper

  • 1 T. minced garlic

  • 2 t. olive oil

  • 5-6 sprigs of marjoram

  • 2 or 3 pork tenderloins

Marinate overnight or 2-4 hours.  Set out at room temperature for 20 minutes.  Brown meat in oil.  Roast at 425 degrees covered with marinade for 10-15 minutes.

PORK TENDERLOIN DIJON

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  • 1 pork tenderloin cut in 1 ½ inch slices

  • 1 T. Dijon mustard per slice

  • ½ cup beef stock

  • ½ t. tarragon dried

  • ½ cup Half & Half

Pound pork slices flat.  Spread with mustard on one side of each
slice.  Brown meat in butter, mustard side down.  5 minutes each side.  Remove from pan.  Add beef stock and tarragon, scraping up brown bits.  Simmer 2 minutes until reduced by ½ .  Add Half & Half until sauce is slightly thickened.

SWEET-SOUR PORK

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  • 1 # lean pork in cubes

  • 1 cup chicken broth

  • 2 medium green peppers

  • 3 T. chopped onion

  • 4 slices canned pineapple

  • 3 T. cornstarch

  • ¼ cup sugar

  • ¼ cup vinegar

  • 2 t. soy sauce

  • ½ cup pineapple juice

Brown meat in oil or butter.  Add broth and cook over low heat 30
minutes.  Add peppers, onion and pineapple.  Simmer 10 minutes.  Blend corn starch, sugar, vinegar, and soy sauce.  Add to pork and simmer 5 minutes.  Serve over rice.

PORK ROAST TUSCAN STYLE WITH GARLIC AND ROSEMARY

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  • 2 cups kosher salt

  • 2 cups packed dark brown sugar

  • 10 large cloves garlic lightly crushed

  • 5 sprigs fresh Rosemary

  • 1 bone in center cut 4 pound pork loin roast with chine bone cracked, preferably from the rib end.  Cut meat from ribs before brining.

Dissolve salt and brown sugar in 1 ½ quarts hot tap water in a large stock pot.  Stir in garlic and rosemary.  Add 2 ½ quarts cold water and submerge meat and bones in the brine. Refrigerate 3 hours.  Rinse meet and ribs under cold water and dry thoroughly. While roast is brining, make paste:

  • 8-10 garlic cloves minced or pressed

  • 1 ½ T. finely chopped fresh rosemary leaves

  • 1 t. black pepper

  • 1 T. extra virgin olive oil

  • 1/8 t. kosher salt

When roast is out of brine, heat a 12” skillet over medium heat until hot.  Place roast, fat side down, in the skillet and cook until well browned, about 8 minutes.  Transfer roast browned side up to a rimmed  baking sheet and set aside.  Pour off fat from skillet and add 1 cup dry white wine.  Bring to boil and scrape up loose browned bits.  Set skillet aside.

Make a lengthwise incision in the pork loin stopping an inch from the edge.  Open like a book and rub 1/3 of the garlic paste on the meat.  Rub the remaining
paste on the cut side of the ribs where the meat was originally attached.  Tie the meat to the ribs exactly where it originally was.  Sprinkle the browned side of the roast with pepper.   Pour the reserved wine and brown bits from the skillet into the roasting pan.  Roast, basting the loin with the pan drippings every 20 minutes until the center registers about 140 degrees (65-80 minutes).  If wine evaporates, add about ½ cup water to the roasting pan to prevent scorching. 

PORK LOIN ROAST TUSCAN STYLE WITH HERB SALT

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  • One 7# pork loin, boned and trimmed of visible fat, bones reserved in 1 piece

  • Tuscan Herb Salt

  • 4 10” long rosemary branches

  • Coarse salt

  • 4 oz thinly sliced pancetta

  • 1 t extra-virgin olive oil

  • 2 cups dry white wine

Using a long handled wooden spoon pierce a hole through center of loin length wise. Using fingers and spoon handle, stuff 3 T. Tuscan Salt into hole.  Insert 1 sprig of rosemary in each end.  Mix remaining 1 T salt with 1 ½ t. coarse salt and rub all over roast.  Cover roast with pancetta slices and top with remaining rosemary.  Tie roast and chill for at least 2 hours and up to 24 hours.  Bring to room temperature.  Heat oven to 450 degrees.  Set rack of rib bones in large
roasting pan.  Unwrap roast, pat it dry and rub with olive oil.  Place roast on
rack and roast for 15 minutes.  Turn over and baste.  Reduce to 350 degrees and
cook 1 ½ hours, basting with wine.  Pan juices and ½ cup wine at end to serve.

Tuscan Salt

  • 1 garlic clove

  • 1 T. sea salt

  • 30 sage leaves

  • Leaves from 2 sprigs Rosemary.

Chop leaves and mix with garlic and salt.

PORK CHOPS WITH AMBER RICE

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  • 6 pork chops ¾ inch thick

  • Salt and pepper

  • 1 1/3 cup packaged pre-cooked rice

  • 1 cup orange juice

  • 1 can chicken rice soup

Brown chops and season with salt and pepper.  Place rice in 12 x 10 baking dish.  Pour orange juice over rice.  Arrange browned chops on rice.  Pour chicken soup over all.  Bake covered 350 degrees for 45 minutes.  Uncover and bake 10 minutes longer.