Recipe: 56 Pork Recipes - Part 2 of 4

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10-15-99: 56 Pork Recipes - Part 2 of 4

Lottie-AK (08:41:56) : CRANBERRY MARINADE FOR PORK (From Two Hot Tamales TV show)

6 ounces fresh or frozen cranberries
1/2 cup water
1 1/2 teaspoons grated orange peel
3 tablespoons red wine vinegar
2 tablespoons finely chopped shallots
1/2 cup packed golden brown sugar
2 teaspoons salt
1/2 teaspoon cracked black peppercorns
1/4 cup vegetable oil
2 10 ounce pork tenderloins
Salt and freshly ground pepper

Combine cranberries, water and orange peel in heavy medium saucepan. Bring to boil. Reduce heat and simmer until cranberries burst, stirring occasionally, about 10 minutes. Strain out cranberries and peel and transfer to processor. Puree until smooth. Add vinegar, shallots, sugar, salt and peppercorns and blend well. Gradually whisk in vegetable oil. Cool completely.
Pour marinade into large glass baking dish. Add tenderloins; turn to coat. Cover and refrigerate at least 8 hours or overnight, turning occasionally.
Preheat oven to 450 degrees F or prepare barbecue (medium high heat). Remove pork from marinade; discard marinade. Roast or grill pork until thermometer inserted into thickest part of tenderloin registers 150 degrees F. Transfer pork to work surface; let stand 5 minutes. Cut pork into 1 inch thick slices. Arrange on platter and serve.

Lottie-AK (08:41:33) : SPICY MEATLOAF WITH CHIPOTLE SAUCE (From Two Hot Tamales TV show)

1 ounce dried chipotle chilies, stemmed
2 ripe Italian Roma tomatoes, cored
3 garlic cloves, peeled
2 cups water
2 tablespoons olive oil
1 onion, diced
3 celery stalks, diced
1 teaspoon ground cumin
1/8 teaspoon ground nutmeg
11/4 pounds ground beef
11/4 pounds ground pork
1/2 cup fresh white bread crumbs
11/2 teaspoons salt
3 large eggs, beaten to blend

Combine chipotles, tomatoes, garlic and water in medium saucepan. Season with salt and pepper. Bring to boil. Reduce heat and simmer until reduced by 1/3, about 20 minutes. Cool. Transfer to processor. Puree until smooth. Strain.

Heat oil in heavy large skillet over medium high heat. Add onion and celery and saute until tender, about 10 minutes. Add cumin and nutmeg and stir 1 minute. Remove from heat. Transfer to large bowl. Cool.
Preheat oven to 375 degrees F. Add beef, pork, bread crumbs and salt to onion mixture. Add 1/2 cup chipotle sauce. Mix until well blended. Add eggs and mix well. Press mixture into 9 x 5-inch loaf pan. Brush top with some of remaining chipotle
sauce. Bake meatloaf until thermometer inserted into thickest part registers 160 degrees F, about 1 hour. Transfer to rack. Cool slightly. Drain off any oil. Turn meatloaf out onto platter. Serve with remaining salsa.

Lottie-AK (08:41:07) : LAOTIAN-STYLE PORK BURGERS (From New York Times)

2 large or 3 small stalks lemon grass
1 teaspoon good-quality curry powder
2 teaspoons minced fresh ginger
2 tablespoons minced shallots
2 teaspoons minced serrano or other fresh chile pepper of choice
1 teaspoon grated lime zest
1 tablespoon fresh lime juice
3 tablespoons roughly chopped fresh cilantro
1 teaspoon fish sauce
1 teaspoon sugar
Salt and freshly ground
white pepper to taste
1 1/2 pounds ground pork
1 egg, lightly beaten
4 large leaves lettuce of your choice, washed and well dried
4 thin slices vine-ripened tomato (optional).

1. Build a fire in the grill or heat the broiler. Cut off the bottom 1/4 inch of the lemon grass stalks, then remove the soft inner core from the bottom third of the stalks. Mince this core and reserve the remainder of the stalks for another use.
2. In a small bowl, combine the minced lemon grass with the curry powder, ginger, shallots, chili pepper, lime zest and juice, cilantro, fish sauce, sugar, and salt and white pepper to taste and mix well.
3. Add the pork and egg and mix, using your hands, until the mixture is of uniform consistency. Form into 4 rather thin patties and grill over a medium hot fire, or broil, until a peek inside shows that the burgers are just light pink at the center, 4 to 5 minutes per side.
4. Remove the patties from the heat, place each on a lettuce leaf, top with a tomato slice if desired, fold the lettuce leaf over the top, and serve at once.

Lottie-AK (08:40:11) : COLORADITO (REDDISH MOLE) (From New York Times)
Adapted from "The Food and Life of Oaxaca" (Macmillan, 1997) by Zarela Martinez

3 pounds pork butt, bone in, trimmed of most but not all fat
1 head garlic, unpeeled, halved crosswise, plus 6 garlic cloves, minced
1 teaspoon whole black peppercorns, bruised plus
5 whole black peppercorns
3 bay leaves
2 teaspoons salt, or to taste
1 thick slice day-old challah or brioche,
4 dried ancho chiles, tops and seeds removed (see note)
4 dried guajillo chiles, tops and seeds removed (see note)
1 2-inch piece canela, or 2 teaspoons ground Ceylon cinnamon (see note)
5 cloves, or 1/8 teaspoon ground cloves
1/4 cup lard or vegetable oil
1 small onion, coarsely chopped
3 medium ripe tomatoes, coarsely chopped
1/3 small yellow plantain, peeled and chopped (about 1 cup)
12 sprigs fresh thyme
6 sprigs fresh oregano
3 tablespoons sesame seeds, toasted
1/4 cup dark raisins
3/4 cup blanched almonds
1 1/2 ounces Mexican chocolate, coarsely grated (see note).

1. Place the pork butt, head of garlic, 1 teaspoon of bruised black peppercorns, bay leaves and 1 teaspoon salt in a 5 to 6 quart saucepan. Add enough cold water to cover well (10 to 12 cups). Bring to a boil over high heat and immediately reduce the heat to low. Remove any foam that collects on top. Simmer, partly covered, until the meat is tender, about 2 to 2 1/2 hours.
2. Lift out the pork, letting it drain well, and let cool to room temperature. Raise the heat to high and boil the stock until reduced to about 6 to 8 cups. Strain the stock through a fine-mesh sieve, discarding the solids; let sit until the fat can be skimmed off (or refrigerate several hours and lift off the solidified fat). Reserve.
3. Remove and discard any visible fat from the pork butt. Pull the meat from the bones, carefully tear it into long shreds, and refrigerate if not using at once. You should have about 3 to 4 cups.
4. In a food processor, crush the bread to fine crumbs. You should have about 1 cup. Set aside. Place the ancho and guajillo chiles in a bowl. Pour over boiling water to cover, and let soak for 20 minutes. Meanwhile, in a spice grinder, coffee grinder or with a mortar and pestle, grind together the canela, cloves and remaining 5 peppercorns. Set aside. Drain the soaked chiles and reserve.
5. In a medium skillet, heat half the lard over medium heat until rippling. Add the ground spices and cook, stirring, just until fragrant, 1 to 2 minutes. Add the onion, minced garlic, tomatoes, plantain, thyme, oregano, sesame seeds, raisins and almonds. Cook, uncovered, stirring frequently, for 15 minutes.
6. Let this cooked mixture cool for about 10 minutes, then place half the mixture in a food processor with 1 cup of the reserved pork broth and half the drained chiles.
Process to a smooth pur e (about 3 minutes on high). Repeat with the remaining sauce mixture, another cup of pork broth, and the remaining chiles.
7. In a large Dutch oven or deep skillet, heat the remaining lard over medium high heat until rippling. Add the pur ed mixture, stirring well to prevent splattering. Stir in the remaining stock, a little at a time. Cook, covered, stirring frequently, for 15 to 20 minutes, until the chiles lose the raw edge of their flavor. Stir in the bread crumbs and cook, stirring frequently, until the mixture is lightly thickened, about 10 minutes.
Stir in the chocolate and cook, stirring constantly, until it is well dissolved. Add the salt. 8. Stir in the reserved shredded pork. Cook, partly covered, stirring occasionally, just until heated through, 7 to 10 minutes. Taste for seasoning. Serve.
Note: The Ingredients that say "see note" are available at Mexican markets.

Shelby,.IA (05:11:10) : Country Skillet Supper

1 small onion, chopped
1 Tbsp veg oil
1 can(10-3/4oz)condensed cream of celery soup, undiluted
1/2 cup milk
1 tsp Worcestershire sauce
1/4 tsp salt
1/8 tsp pepper
1 cup cubed cooked pork(about 2 pork chops)
1 cup cubed cooked potatoes
1 cup frozen peas, thawed
Biscuits, optional

In a skillet, saut onion in oil until tender. Stir in soup, milk Worcestershire, salt and pepper; mix well. Add pork, potatoes and peas; heat through. Serve with biscuits if desired. Yield: 2-3 servings.

Julie.C.S.Africa (05:00:16) : Smoked eisbein

1 smoked pork knuckle per person (it will seem like a lot, but remember a lot of it is fat and bone, and once this has been trimmed off, the meat portion is not too daunting and, besides, all the leftovers make great rich and fatty stock for pea soup!)
a couple of pints of
a few bay leaves
1 tablespoon of mustard (ready-mixed English works best)
1 teaspoon of black pepper corns
1/3 cup brown sugar
1 large onion, peeled and quartered
4 cloves

Place the eisbein in a large saucepan, add all the ingredients and enough beer to cover. Bring to the boil and then reduce heat to a simmer. Depending on the size of the smoked pork knuckles, this will take anything from 60 to 90 minutes. Test the meat. It should be very tender. Serve with the thick brown skin on and leave it up to your guests to carve their own portions. The words "fat", "cholesterol", "diet" or "gout" are not allowed to be mentioned when this dish is served Serve with wedges of lemon

Judy/AZ (04:55:58) : Pineapple Pork Loin

4# pork loin
5 ribs celery (cut 3" long)
5 carrots (cut 3" long)
3 Onions (cut in quarters)
15 oz can pineapple juice
8 oz brown sugar
water as needed
salt & pepper as needed
____________________________________________________________
Place veggies in roasting pan, add juice, brown sugar, water pork loin, you may need to truss pork, salt & pepper top as needed. Set oven at 300 degree's. Cover with foil. You want to cook this slow and it will be very tender. With the juice in the pan you can make a gravy. For a good gravy you should make a roux which is equal parts flour to butter or margerine, make the roux ahead of time & add to the hot liquid, stirring with a whip, let cook for about 30 min. to cook out flour. This gravy will surprise everyone, most people can't figure what is in it, plus it taste good. This is good with garlic mashed potatoes & fresh corn on the cobb.

Judy/AZ (04:55:58) : Harvest Pork

1 slice per person of boneless pork loin,
about 6 oz.
salt and pepper
sour cream
Bell's seasoning (poultry seasoning)
corn flakes

Sour cream and seasoning are mixed and set aside. Salt and pepper the meat, dip both sides in sour cream mixture. Dip into finely crushed corn flakes. Place on baking sheet. Bake at 325F, 45 min. or until done.

Easy pork tenderloin

Trim meat of any excess fat. Salt and pepper well. Also sprinkle with Herbs de Provence or other herb mixture. Either grill, bake or pan brown the meat, turning to brown evenly. When done, lay on a sheet of tin foil and spread with a thin layer of Dijon mustard. Then spread generously on all sides with All-Fruit peach preserves. Wrap tightly in tin foil and return to grill or oven for 3-5 minutes. Will make it's own cause. Serve with wild or brown/white rice combination that is cooked in chicken broth, adding some dried cranberries in the last 10 min. of cooking.

Judy/AZ (04:55:58) :Brown Sugar Pork Loin

4 lb pork roast

Roll the pork loin in honey..then in brown sugar, then in sesame seeds messy but you'll see it's worth it.
Bake at 350 degrees until done.
Serve with oven roasted potatoes and green beans almondine..

Judy/AZ (04:55:58) : ROAST PORK TENDERLOIN with RUM, MAPLE and PECAN GLAZE

2 pork tenderloins, trimmed
1/2 tsp rubbed sage
salt and pepper

Rub tenderloins with sage, salt and lots of black pepper.
Let sit for 1 hour.

For Glaze:

1 cup maple syrup
1 cup dark brown sugar
1/2 cup dark rum
2 tbl cider vinegar
1 cup chopped pecans
salt and pepper to taste

Place glaze ingredients in saucepan, cook over medium heat until sugar is dissolved. Set aside.

Preheat oven to 350. Sear pork in saut pan. Pour glaze over pork. Roast for about 15 minutes (it should be pink), basting every 4-5 minutes with glaze.

Let pork rest on cutting board. Slice pork, plate and pour glaze from pan over meat. Serve with sweet potatoes.

Julie.C.S.Africa (04:54:22) : Breaded schnitzels

4 veal or pork schnitzels, each 175 g
30 ml (2 tbsp) orange juice
15 ml (1 tbsp) chopped fresh oregano
75 g flour
salt and pepper to taste
2 eggs, beaten
150 g fresh white breadcrumbs
75 g butter
50 g each Parma ham and Parmesan cheese shavings
16 black olives
Serves 4

Beat meat with a meat mallet until thin. Brush with orange juice and oregano. Mix flour, salt and pepper in a bowl. Dip meat first into flour, then egg and lastly breadcrumbs. Heat butter in a frying pan until foaming, then fry schnitzels for 1 - 2 minutes a side. Garnish with ham, cheese and olives and serve with lemon wedges.

Dawn-NYS (04:51:26) : LUAU PORK TERIYAKI

1 1/2 lb Pork, lean boneless
1 c Pineapple, sliced in syrup
1/2 c Teriyaki sauce
1/4 Green onion, finely chopped
1/2 tsp Ground ginger
1/4 Garlic powder
1 c Rice, raw

Cut Pork into slices about 1/4 inch thick. Drain pineapple, reserving all syrup. Blend syrup, teriyaki Sauce, Green Onions, Ginger and garlic powder: pour over Pork and pineapple. Cover and refrigerate at east 1 hour.

Meanwhile, cook rice according to package directions and prepare grill. Remove Pork from marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until completely cooked. Pour pineapple and remaining marinade into large skillet. ring to a boil. Remove from heat and serve Pork with Sauce and pineapple over rice.

Lottie-AK (04:33:22) : GINGERED PORK MEDALLIONS

1 package pork tenderloins
1/4 cup clarified butter
2 cups ginger sauce (recipe follows)

Clean tenderloins by trimming "silver" skin from each with a paring knife. Cut each tenderloin into six medallions. In a large saut pan, heat clarified butter until very hot but not smoking. Place medallions in butter, searing on each side. Remove pork from pan, set aside. Pour remaining butter from pan. Place ginger sauce in saut pan. Bring to a boil and reduce liquid slightly. Place tenderloin medallions back in sauce and cook on medium high until done, about 6 to 8 minutes. Remove from sauce and serve with Wild Mushroom Orzo. Makes 4 servings.

GINGER SAUCE
1 bottle dry white wine
6 shallots, sliced
1/2 pound ginger root, sliced but not peeled
6 cups chicken stock
1/4 cup soy sauce

Place wine, shallots and ginger in a large saucepan. Bring to a boil and reduce to about 1/2 cup. Watch carefully: When liquid begins to reduce, it will do so quickly. Add chicken stock and continue to boil down to 2 cups. Add soy sauce. Boil 2 more minutes. Remove from heat. Strain all solids from sauce. Makes approximately 2 cups. Note: For best results, use a hearty stock made with raw chicken bones (back bones make the thickest sauce), celery, onion and carrot. Strain well.

WILD MUSHROOM ORZO

4 servings orzo pasta
5 to 6 shiitake mushrooms, sliced
1/2 cup butter
Salt and pepper to taste

Cook orzo according to package directions. While orzo is cooking, gently saut mushrooms in butter. Add mushrooms and saut drippings to orzo. Toss until orzo is well coated. Serve immediately. Makes 4 servings.