34 posts tagged “pork”

Stuffed Pork Tenderloin
Yields 4-6 servings

1 package of 2 tenderloins (about 2 pounds), butterflied
1/4 cup honey
1/2 cup whole-grain mustard
4 tablespoons butter
3 slices whole grain bread, toasted and ground into breadcrumbs in a food processor
2 tablespoons butter, melted
2 boxes frozen spinach, defrosted, drained and squeezed dry
Salt and freshly ground black pepper
1 orange, juiced and 1/2 zested
1 egg, beaten

Preheat the oven 475°F. Butterflying a tenderloin: Trim the silver skin or connective tissue with a very sharp, thin knife. Place the tenderloin on a cutting board vertically then slice through the tenderloin about a 1/3 of the way down the side.

Fold that flap open and give it a light pounding using a mallet or the back of a small sauté pan. Turn the cutting board 180 degrees and slice into the tenderloin 2/3 of the way down on the other side so that it opens up like an accordion or a business letter. Give that side a light pounding, so that the whole tenderloin is flat, rectangular and ready to be stuffed and rolled up. Repeat with other tenderloin. In a small bowl, combine the honey and mustard. In a large mixing bowl, add the breadcrumbs, melted butter, spinach, salt, pepper, orange zest and the beaten egg, stir to combine.

Brush the honey mustard mixture on the inside of the butterflied tenderloins. Spread the spinach mixture evenly over the honey mustard leaving a one-inch border. Roll the tenderloins back up and place them seam side down on a nonstick baking sheet. Coat them with olive oil, salt, pepper and the orange juice, pop them into the oven and roast for 15-20 minutes, or until the internal temperature reaches 140-145°F. Let meat rest, transfer to a carving board, slice and serve.

Mini Meatball Sammies
Yield 8 servings

2 tablespoons extra-virgin olive oil
1/2 onion
1 small carrot
1 stalk celery
3 pinches fresh thyme
1 14-ounce can crushed tomatoes
1/3 pound ground sirloin
1/3 pound ground pork
1/3 pound ground veal
1 large egg
3 cloves garlic
1/2 cup bread crumbs
2 tablespoons milk
1/4 cup grated cheese
1/4 cup fresh flat-leaf parsley
2 pinches crushed red pepper flakes
1 cup chicken stock to thin sauce
4 hot dog buns
4 slices mozzarella cheese

Preheat oven to 400°F. Place a medium-size sauce pot over medium-high heat, add EVOO. Add the onion, carrot and celery, and cook for about 3-4 minutes. Add the thyme and cook for another minute. Add the crushed tomatoes, turn heat down to low and cook for 10-15 minutes.

In a medium-size mixing bowl, combine meats with egg, garlic, bread crumbs, milk, grated cheese, parsley, red pepper flakes and season with salt and pepper. Form into mini meatballs. Add the meatballs to the sauce and cook for 15-20 minutes or until cooked through. Thin the sauce with chicken stock as the sauce thickens, or as needed.

Cut about 1/4 inch off of each end of the bun and then cut in half so you 2 mini buns. Place a couple strips of cheese on each mini bun and then place a couple meatballs on that. Top with a little sauce and enjoy!

Asian Pork Salad
Serves 4 to 6

2 pork tenderloins (about 2 pounds), trimmed
Spicy Hoisin Marinade (recipe follows)
Vegetable oil, for oiling grill
2 cups fresh cilantro leaves
2 cups fresh mint leaves
1 bunch scallions, white and light green parts only, thinly sliced on the diagonal
1 cup mung bean sprouts
1 cup julienned carrots
2 red bell peppers, seeds and ribs removed, julienned
Ginger Dressing (recipe follows)
1/4 cup roasted peanuts, roughly chopped

Arrange pork loins in a non-reactive dish with spicy hoisin marinade. Cover and marinate, turning occasionally, refrigerated, for at least 8 hours or overnight. Preheat grill to high. Allow pork to return to room temperature before cooking, about 30 minutes. Remove pork from marinade, reserving 1/2 cup. Oil grill. Grill pork, turning and occasionally brushing with marinade, until pork reaches an internal temperature of 140 degrees; to 145 degrees;, about 20 minutes. Remove from grill, and allow meat to rest for 10 minutes before slicing.

In a large bowl combine cilantro, mint, scallions, sprouts, carrots, and peppers. Add ginger dressing, and toss to combine. Slice pork crosswise 1/4-inch-thick. Arrange pork and salad on a platter. Garnish with roasted peanuts.

Spicy Hoisin Marinade
Makes 3/4 cup, enough for 2 1/2 pounds meat

1/4 cup soy sauce
1/4 cup packed dark-brown sugar
2 tablespoons sherry
2 tablespoons freshly squeezed orange juice
2 tablespoons hoisin sauce
2 tablespoons peeled and grated fresh ginger
2 garlic, minced
2 scallions, white and green parts, thinly sliced, plus more for garnish
1 tablespoon dry mustard
1 teaspoon crumbled dried chile, or crushed red pepper flakes
Zest of 1 orange

Whisk together ingredients in a nonreactive dish.

Ginger Dressing
Makes 1/3 cup

2 tablespoons freshly squeezed lime juice
2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
2 teaspoons soy sauce
2 teaspoons peeled and grated fresh ginger
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes

In a small bowl, whisk together lime juice, vinegar, sesame oil, soy sauce, ginger, sugar, and chile pepper. Store, refrigerated, in an airtight container, for up to 3 days.

Pork on Pork Simmered with Bourbon
Recipe courtesy of Frank Stitt
Serves 8

2 tablespoons olive oil
2 pounds boneless pork shoulder, trimmed and cut into 2-inch pieces
2 pounds pork belly, trimmed and cut into 2-inch pieces
Coarse salt and freshly ground black pepper
2 medium onions, finely chopped
2 medium carrots, peeled and finely chopped
3 bay leaves, 2 thyme sprigs, and 1 leek top tied together with kitchen twine to make a bouquet garni
2 cloves garlic, crushed
1/4 cup bourbon
2 tablespoons bourbon
3/4 cup white wine
4 cups homemade or store-bought canned low-sodium chicken broth
2 tablespoons unsalted butter, cut into small pieces

Preheat oven to 325 degrees. In a large heavy skillet, heat olive oil over medium-high heat. Season all the pork with salt and pepper. Add the pork, in batches, and brown on all sides, about 12 minutes per batch. Transfer pork to a rack set over a baking sheet. Add onions and carrots to skillet and cook until well colored and almost caramelized, about 15 minutes. Add the bouquet garni and 1 clove garlic. Remove skillet from heat and carefully add bourbon. Return to heat and simmer until liquid is reduced by three-quarters. Add wine and reduce by half.

Transfer vegetables and braising liquid to a large enameled cast-iron casserole or Dutch oven. Add pork, remaining clove garlic, and chicken broth. Bring to a simmer over medium-high heat, then reduce heat to low. Cover the surface of the liquid with a sheet of parchment paper and cover the pot with a lid. Place in the oven and cook until the pork is tender, about 1 1/2 hours.

Using a slotted spoon, transfer pork to a rack set over a baking sheet. Strain remaining liquid into a saucepan. Set saucepan halfway on burner and bring to a boil over high heat, skimming fat from top, until liquid is reduced by half. Return pork to sauce and cook until heated through. Add butter and swirl in pan until melted; season with salt and pepper. Serve immediately.

Grilled Meatball Caesar Salad
Yields 4 servings

8 slices bacon, chopped
1 pound ground beef, pork, and veal combined (you can also use ground chicken)
1 egg beaten
2 cloves garlic, grated
1 cup grated Parmigiano Reggiano cheese, divided
1 cup roasted garlic croutons, pulverized
1/2 bunch of parsley, chopped
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Zest and juice of 1 lemon
2 cloves garlic, cracked away from skin and grated, divided
1 tablespoon Dijon mustard  
1 teaspoon anchovy paste
A few shots of hot sauce, such as Tabasco
1 teaspoon Worcestershire sauce
3 hearts of romaine, chopped

Preheat grill to high. In a nonstick skillet, cook chopped bacon pieces over medium-high heat until crispy. Remove to a paper-towel lined plate and reserve.

In a medium-size bowl, combine the ground meat with the egg, 1 clove of grated garlic, half of the Parmigiano Reggiano cheese, the bacon, the crushed croutons, the chopped parsley, and some salt and pepper. Mix all ingredients together with clean hands and roll into 12 medium-size meatballs, each about 2 inches round. Drizzle the meatballs with olive oil and grill for about 5 minutes per side or until cooked through. If using ground chicken, make sure that they are fully cooked through.

While the meatballs are grilling, whisk the lemon zest and juice, the remaining clove of grated garlic, mustard, anchovy paste, hot sauce and Worcestershire together then stream in the olive oil. Coat the romaine in the dressing then season with pepper and a handful of grated cheese to taste.  Top salad with meatballs and serve.

Meatball Lasagna
Serves 10 to 12

2 1/4 pounds (4 inches by 8 inches) fresh lasagna sheets
Coarse salt
10 cups homemade or store-bought pasta sauce
1/2 recipe Meatballs for Meatball Lasagna (recipe follows)
1 1/3 cups freshly grated pecorino Romano cheese
1/4 cup chopped fresh basil leaves, plus more for garnish
2 pounds (about 8 links) sweet Italian sausage, broiled and thinly sliced
2 pounds fresh mozzarella, cut into 1/2-inch cubes (about 2 1/4 cups)
2 cups fresh ricotta cheese
1 large egg

Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water. Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.

Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.

In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets. In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets. In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets. In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.
Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.

Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.

Meatballs
Serves 10 to 12

3/4 cup fresh breadcrumbs
6 tablespoons whole milk
2 tablespoons extra-virgin olive oil
2 medium onions, finely chopped
6 garlic, finely chopped
1 1/2 pounds ground beef, preferably chuck
1 1/2 pounds ground pork
3 large, whole eggs, lightly beaten
3 large egg yolks, lightly beaten
3 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh oregano
1 1/2 cups freshly grated Parmesan cheese
Coarse salt and freshly ground pepper
Dried breadcrumbs, for work surface
Olive oil, for frying

Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside.

Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. Using your hands, mix until just combined.

Sprinkle breadcrumbs over work surface. Roll 3/4 cup meatball mixture into a thin strip, about 12 inches long; repeat 3 more times. Line strips next to one another; sprinkle with breadcrumbs. Cut strips into 1-inch lengths. Repeat process with remaining meat mixture.
Working in batches, transfer 1-inch pieces to a large sieve; sprinkle lightly with breadcrumbs to prevent sticking. Toss until pieces become round and form meatballs.

Lightly coat the bottom of a large skillet with olive oil; set over medium-high heat. Working in batches, cook meatballs until browned and cooked through, 1 to 2 minutes. Transfer to a paper towel-lined baking sheet to drain. Repeat with additional oil and remaining meatballs.

Polenta Lasagna
Serves 2

1/4 ounce dried porcini mushrooms
1 1/2 teaspoons olive oil
1 1/2 teaspoons unsalted butter
1 small carrot, peeled and finely chopped
1 small celery stalk, strings removed and finely chopped
1/2 small red onion, peeled and finely chopped
1 small garlic clove, peeled and finely chopped
3 ounces ground sirloin
3 ounces ground veal
3 ounces ground pork
Coarse salt and freshly ground pepper
1/2 cup dry red wine
1/2 cup chopped tomatoes, (boxed or canned)
2 cups chicken stock, or low-sodium canned chicken broth, skimmed of fat
1/4 teaspoon freshly grated nutmeg
Olive oil, for pan
2/3 cup plus 1 tablespoon instant polenta
1/2 teaspoon salt
2 tablespoons unsalted butter, plus more for surface
2 tablespoons all-purpose flour
1 cup plus 3 tablespoons milk, plus more for thinning if needed
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
10 ounces fresh spinach, washed
1/2 cup plus 2 tablespoons freshly grated Parmesan cheese

Make the sauce: Place porcini in a small bowl, and cover with 1/2 cup boiling water. Let soak 15 minutes. Lift mushrooms out of water, chop medium fine, and set aside. Strain the liquid through cheesecloth; set liquid aside.

In a large skillet, heat oil and butter over medium-low heat. Add carrot, celery, onion, and garlic; cook, stirring occasionally, until onions are translucent, 3 to 4 minutes. Add all meats, 1/2 teaspoon salt, and 1/8 teaspoon pepper; raise heat to high, and cook, stirring occasionally, until meat has browned, about 4 minutes. Add wine, and cook until liquid has evaporated, about 2 minutes. Stir in tomatoes, stock, chopped porcini, reserved porcini liquid, and nutmeg. Lower heat to medium low, and slowly simmer, stirring occasionally, about 35 minutes; much of the liquid will evaporate, but the sauce should be very moist, with several tablespoons of liquid remaining. The sauce can be prepared up to 2 days in advance and stored, covered, in the refrigerator.

Make the polenta: Lightly brush a 3-by-5-inch mini loaf pan with oil; set aside. In a medium saucepan, bring 2 2/3 cups water to a boil, and add salt. While constantly whisking, add polenta in a slow, steady stream. When all the polenta has been added, immediately reduce heat to low, and let simmer, stirring constantly with a wooden spoon, 3 to 5 minutes.

Remove polenta from heat, pour into prepared pan, and smooth the surface (an offset spatula works well). Let stand until cool, cover with plastic wrap, and refrigerate until cold and firm, about 4 hours. Can be prepared up to 2 days in advance and stored, covered, in the refrigerator.

Make the béchamel sauce: In a saucepan, melt 2 tablespoons butter over medium-low heat. Add flour, and cook, stirring frequently, 5 to 6 minutes. Meanwhile, in a small saucepan, bring milk and salt to a boil. Slowly whisk milk into the flour mixture until completely incorporated and smooth. Add nutmeg, and reduce heat to low; simmer, stirring occasionally, until thickened, about 2 to 3 minutes. Remove from heat.

Rub butter over the surface of the béchamel; this will prevent a skin from forming. The béchamel can be prepared up to this point 2 days in advance and stored, covered, in the refrigerator. When ready to use, warm sauce in a small saucepan over low heat, stirring, 1 to 2 minutes. If the sauce is too thick, whisk in about 2 tablespoons of milk to thin it out.

Assemble the lasagna: Heat a medium skillet over medium-high heat; add spinach and a pinch of salt and pepper. Cook, stirring, until wilted and tender, 2 to 3 minutes. Remove from heat, and drain in a colander. Squeeze out all water, finely chop, and set aside. Unmold polenta onto a clean surface. Using a serrated knife, trim the block of polenta to a length of 4 inches. Turn polenta on its side; slice 6 pieces as thin as possible (they should be less than 1/8 inch thick).

Heat oven to 375 degrees;. Spread 5 tablespoons of the meat sauce into each of two 12-ounce ovenproof casseroles. Cover with 1 slice of polenta, and spread 3 tablespoons of meat sauce evenly over. Spread 2 tablespoons of béchamel over the meat sauce, and evenly distribute 2 tablespoons of the chopped spinach over the béchamel. Sprinkle with 2 tablespoons of Parmesan, and cover with 1 slice of polenta. Repeat the layering process (3 tablespoons meat sauce, 2 tablespoons béchamel, 2 tablespoons spinach, 2 tablespoons Parmesan, and 1 piece polenta). Spread 1 heaping tablespoon of béchamel sauce over the final layer of polenta, sprinkle with 1 tablespoon of Parmesan, and dot with 1/4 teaspoon butter. These can be prepared up to this point a day in advance; cover and refrigerate. (If lasagnas are prepared ahead and refrigerated, let them stand at room temperature for 1 hour before baking.)

Bake until tops of lasagnas are golden brown and juices are bubbling, about 20 to 25 minutes. If tops are not yet brown, increase heat to broil and place lasagnas under broiler until tops are speckled brown. Let stand for about 10 minutes before serving.

Meatloaf
Recipe courtesy of Martha Stewart
Serves 2 to 3

1 medium onion, grated
3 cloves garlic, minced
1/2 cup ketchup
1 large egg, beaten
1/2 pound ground pork
1/2 pound ground beef
3/4 cup Italian-seasoned dry breadcrumbs
3/4 cup freshly grated Parmesan cheese
3 slices bacon, (optional)

Preheat oven to 350 degrees. Place the onion, garlic, ketchup, and egg in a large bowl; stir to combine. Add meat and mix until well combined. Add breadcrumbs and cheese and continue mixing until thoroughly incorporated.

Transfer meat mixture to an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan. Top with bacon strips, if desired, and cover with parchment-paper-lined aluminum foil. Transfer to oven and bake until meat is no longer pink, about 55 minutes. Uncover, and continue baking an additional 30 minutes. Let meatloaf stand, loosely covered, about 10 minutes before slicing and serving.

Cuban-Style Surf and Turf

Yields 2 servings as meal and 4 servings as appetizers

1/4 cup extra-virgin olive oil, divided
3 tablespoons (3 palmfuls) cumin
3 tablespoons (3 palmfuls) sweet paprika
1 teaspoon cayenne pepper
Zest and juice of 2 limes, divided
Zest and juice of 1 orange, divided
Salt and black pepper
1 pork tenderloin, cut into 3/4-inch medallions, 16 pieces
16 large shrimp, peeled, deveined and butterflied
2 tablespoon hot sauce, optional
1/4 cup cilantro leaves, roughly chopped

Heat a large skillet over medium-high heat with 2 turns of the pan olive oil, about 2 tablespoons. In a shallow dish, combine the cumin, paprika, cayenne, lime and orange zests, salt and pepper. Coat the pork medallions in the spice mixture and transfer to the hot skillet. Cook until golden brown, about 2 minutes on each side, until cooked through.

Preheat another large, nonstick skillet over medium-high heat with 2 turns of the pan olive oil, about 2 tablespoons. While the skillet is heating, season the shrimp with salt and pepper. Transfer them to the hot skillet and cook until they are pink in color and cooked through about 4-5 minutes.  Add the lime and orange juices, hot sauce and chopped cilantro to the shrimp, toss to combine and then remove from the heat.

If it’s a cozy dinner for two, arrange the 8 tenderloin medallions on each plate and top each of them with a piece of shrimp standing on its head with the tail standing straight up, like a feather in your cap. If you are serving them for a party or an appetizer for four, plate 4 per person. Serve immediately.

Frankie's Meatballs
Recipe courtesy of Rao Restaurant
Makes 14 to 18 meatballs

1 pound lean ground beef
1 pound ground pork
1 1/2 cloves garlic
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1 1/2 tablespoons chopped fresh Italian parsley
Coarse salt and freshly ground pepper
2 cups plain dry bread crumbs
2 cups water, room temperature
1 cup olive oil
Cooked Pasta (optional)
Rao's Marinara Sauce (recipe follow)

In a large bowl, combine beef and pork using your hands. Mince 1/2 clove garlic and add to meat mixture along with the eggs, cheese, and parsley; season with salt and pepper. Continue mixing with your hand until well combined. Add bread crumbs and mix well. Add water, 1 cup at a time, and continue mixing until mixture is quite moist. Shape mixture into 2 1/2-to-3-inch balls. Heat oil in a large skillet over medium-high heat. Smash remaining clove of garlic with the back of a knife and add to skillet. Cook until lightly browned and fragrant, 1 to 2 minutes; remove with a slotted spoon and discard. Working in batches, add meatballs to skillet. Cook until browned and cooked through, turning, about 10 minutes. Drain on paper towels and serve immediately.

Meanwhile, bring marinara sauce to a boil in a large nonreactive saucepan. Reduce heat to a simmer and add meatball. Let meatballs cook in sauce about 20 minutes; serve immediately with pasta, if desired.

Rao's Marinara Sauce
Makes 7 cups

Four 28-ounce cans whole tomatoes with basil, preferably from San Marzano
1/2 cup olive oil
6 tablespoons minced onion
4 cloves garlic, peeled and minced
Coarse salt and freshly ground pepper
12 leaves fresh basil, torn (optional)
Pinch of dried oregano

Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrane; set aside.

Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices; season with salt. Increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour. Stir in basil, if using, oregano, and season with pepper; continue cooking 1 minute more. Remove from heat and serve.