Elegant Pork Marsala

I have made Chicken Marsala with great success but never pork...until now.  Great recipe! The fresh mushrooms and wine gives this very simple recipe the "elegant" spin!

Ingredients

• 1/3 cup whole wheat flour
• 1/2 teaspoon pepper
• 6 boneless pork loin chops (4 ounces each)
• 1 tablespoon olive oil
• 2 cups sliced fresh mushrooms
• 1/3 cup chopped onion
• 2 turkey bacon strips, chopped
• 1/4 teaspoon minced garlic
• 1 cup Marsala wine or additional reduced-sodium chicken broth
• 5 teaspoons cornstarch
• 2/3 cup reduced-sodium chicken broth

Directions

In a shallow bowl, mix flour and pepper. Dip pork chops in flour
mixture to coat both sides; shake off excess.

In a large nonstick skillet coated with cooking spray, heat oil over
medium heat. Add pork chops; cook 4-5 minutes on each side or until
a thermometer reads 145°. Remove from pan; keep warm.

In same skillet, add mushrooms, onion and bacon to drippings; cook
and stir 2-3 minutes or until mushrooms are tender. Add garlic; cook
1 minute longer. Add wine; increase heat to medium-high. Cook,
stirring to loosen browned bits from pan. 

In a small bowl, mix cornstarch and broth until smooth; add to pan.

Bring to a boil; cook and stir 2 minutes or until slightly thickened. Serve with pork.

Roasted Ham with Sherry-Apricot Glaze

There are so many ways to cook a ham!  I particularly love this one for the smokey sweet glaze that caramelizes beautifully.

Ingredients
For the glaze, Simmer:

• 1/2 cup each dry sherry, honey, and apricot preserves
• 1/4 teaspoon each smoked paprika and ground allspice
• minced zest and juice of 2 oranges

For the Ham, Combine:

• 3 cups fresh orange juice
• 1 tablespoon allspice berries
• 1 bone-in, spiral-sliced, smoked ham (6-8 lbs)

Instructions

1. Bring ham to room temperature, about 2 hours.
2. For the glaze, simmer sherry, honey, preserves, paprika, ground allspice, zest, and juice of 2 oranges in a saucepan over medium heat reduced to 1-1 1/4 cups, about 25 minutes.
3. Preheat oven to 300 degrees with rack in lowest position.
4. For the ham, combine 3 cups orange juice and all spice berries in a roasting pan.  Place ham, cut side down,  on a roasting rack set inside roasting pan.
5. Brush one third of the glaze on the ham; seal the pan tightly with foil.
6. Roast ham until an instant-read thermometer inserted into the thickest part registers 100 degrees, about 15 minutes per pound (1.5-2 hours).  Remove ham from oven; increase temperature to 425 degrees.
7. Brush ham with half the remaining glaze; return to oven, uncovered.  Continue roasting ham until an instant-read thermometer registers 110 degrees, about 20 minutes more.
8. Transfer ham to a cutting board, brush with remaining glaze, loosely tent with foil, and let rest about 15 minutes before serving.

 

Pecan Crusted Pork with Red Onion Marmalade and Roasted Sweet Potatoes

I have an inventory of pork tenderloins. Our local grocery store frequently runs specials on the tenderloins and soon I have freezer full of them.  So...I am always on the lookout for a new way to prepare them. Loved this recipe!  The different flavors are heavenly! 

Ingredients

• 2 pounds peeled sweet potatoes, cut into 1/2-inch-thick slices 
• Cooking spray 
• 1/4 cup packed brown sugar, divided
• 1 bacon slice, cut into 1-inch pieces 
• 1 teaspoon canola  oil 
• 1 medium red onion, sliced and separated into rings (about 1 1/2 cups) 
• 1/4 cup water
• 1/4 cup balsamic vinegar
• 1 tablespoon grated peeled fresh ginger
• 1 pound pork tenderloin 
• 1/2 cup all-purpose flour, divided 
• 1/3 cup ground pecans
• 1/2 teaspoon cracked black pepper
• 2 large egg whites, lightly beaten 
• 1 tablespoon butter or stick margarine 
• 4 teaspoons finely chopped pecans, toasted

Preparation

1. Preheat oven to 400°.
2. Arrange potato slices in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with 2 tablespoons sugar; arrange bacon on top. Bake at 400° for 30 minutes. Turn potatoes over; bake an additional 30 minutes or until tender. Keep warm.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and 2 tablespoons sugar; cook 6 minutes or until onion is tender and lightly browned, stirring frequently. Stir in water, vinegar, and ginger; bring to a boil. Cook 3 minutes, and remove from heat.
4. Trim fat from pork, and cut crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness using a meat mallet or rolling pin.
5. Lightly spoon flour into a dry measuring cup. Place 1/4 cup flour in a shallow dish. Combine 1/4 cup flour, ground pecans, and pepper in a separate shallow dish. Dredge pork in flour, shaking off excess. Dip pork in egg whites; dredge in pecan mixture, coating both sides.
6. Melt butter in pan coated with cooking spray over medium-high heat. Arrange pork in pan in a single layer. Cook 3 minutes on each side or until browned. Top pork with onion mixture; sprinkle with chopped pecans. Serve with sweet potatoes.

Apple Stuffed Pork Loin Roast

I usually prepare a crown pork roast for New Year's Day dinner.  This year I wanted to try something a bit different (and to use one of the pork loin roasts I have in the freezer!) This is the recipe I will be preparing to welcome in 2012.  Happy New Year everyone!

Ingredients:
3 tablespoons olive oil
1 large onion, chopped
2 Granny Smith apples, peeled, cored and chopped
8 fresh sage leaves
2 cups thick-cut white bread cubes, crusts removed
1 egg, beaten
2 tablespoons butter
salt and pepper
1/2 cup chicken broth, plus more if needed
3 pounds pork loin roast, butterflied
 

Preparation:
Preheat oven to 375 F.

In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up.

Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.  

How to Tie-up a Pork Roast 
Butterflying a Pork Loin Roast

Roasted Pork Loin with Quinces and Lady Apples

"Nine ladies dancing"

Ingredients:
4 quinces, peeled, quartered and cored
1 1/2 cups unsweetened white grape juice
1 1/2 cups unsweetened apple juice
1 lemon zest strip, 3 inches long
2 Tbs. olive oil
1 Tbs. Dijon mustard
1 Tbs. finely chopped fresh rosemary
1 Tbs. minced shallot
1 boneless pork loin, about 3 lb.
Salt and freshly ground pepper, to taste
12 Lady apples, unpeeled, left whole and cored
  through the bottom


Preparation:
In a saucepan, combine the quinces, grape juice, apple juice and lemon zest and bring to a boil over medium heat. Reduce the heat to low, cover and simmer until the quinces are tender, 20 to 30 minutes. Uncover, increase the heat to high and cook until the liquid is reduced to about 1/2 cup, about 5 minutes. Remove from the heat.

Meanwhile, preheat an oven to 450ºF.

In a small bowl, combine the olive oil, mustard, rosemary and shallot. Place the pork in a shallow baking dish or roasting pan and spread the olive oil mixture over it. Season with salt and pepper. Roast for 20 minutes.

Remove the pan from the oven and arrange the Lady apples around the roast. Return the pan to the oven, reduce the heat to 350ºF and roast for 15 minutes more. Remove the pan from the oven and pour the quince liquid over the roast. Arrange the quinces around the roast and return the pan to the oven. Roast until the meat is barely pink in the center and an instant-read thermometer inserted into the center of the meat registers 140º to 150ºF, or until done to your liking, 20 to 30 minutes more.

Transfer the meat to a carving board and let rest for 15 minutes before slicing. Serve with the fruits and the pan juices. Serves 6 to 8.

Sunday Dinner Pork Roast with Mushroom Gravy

This is an Emeril Lagasse recipe which means two things...lots of garlic and lots of preparation steps.  The gravy is to die for and worth the effort! BAM!

Ingredients:
1 (5 to 7 pound) pork loin or butt
1 whole head garlic, cloves separated and peeled
Emeril's Red Hot Sauce or other hot sauce
1 tablespoon Essence, recipe follows
1 teaspoon garlic powder
3 tablespoons vegetable oil
1 large yellow onion, chopped
2 ribs celery, chopped
1/2 medium green bell pepper, seeded and chopped
2 tablespoons teriyaki sauce
1 teaspoon Worcestershire sauce

For the Gravy:
6 tablespoons butter
4 tablespoons flour
1 medium yellow onion, finely chopped
1/2 medium green bell pepper, seeded and finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced
1/2 bunch green onions, green and white parts chopped separately
2 cups rich beef stock
1/2 cup heavy cream
1 pound button or cremini mushrooms
2 tablespoons teriyaki sauce
Salt
Freshly ground black pepper

Preparation:
Preheat the oven to 450 degrees F.
Pierce the roast all over with the tip of a paring knife and stuff one clove of garlic into each hole, followed by a few drops of hot sauce. Sprinkle on all sides with Essence and garlic powder and rub into the meat. Heat the oil in a Dutch oven over medium-high heat and brown the roast evenly on all sides, about 10 to 15 minutes. Add the chopped onion, celery, bell pepper, and enough water to come 1-inch up the sides of the pan. Add the teriyaki sauce, Worcestershire sauce, and stir to combine and loosen any browned bits on the bottom of the pan. Cover and bake for 45 minutes.
Reduce the oven temperature to 350 degrees F and add a more water as necessary to come 1-inch up the sides of the pan. Continue to cook until very tender, about 3 1/2 hours total cooking time.

Meanwhile, to make the gravy, melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook, stirring constantly, over medium heat, until milk chocolate-colored roux is formed, about 15 minutes. Add the onion, bell pepper, celery, garlic, and the white part of the green onions, and cook until the vegetables are soft but not browned, about 5 minutes. Whisk in the beef stock and heavy cream and cook until thickened, 10 to 15 minutes.

While the sauce is simmering, melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring, until tender and golden brown around the edges, about 5 minutes. Add the mushrooms and teriyaki sauce to the gravy and simmer until flavors come together, about 3 minutes. Remove from the heat and cover to keep warm.

Remove the roast from the oven and transfer to a platter. Cover loosely with foil to keep warm. Strain the pan juices through a fine mesh strainer into the gravy and simmer until heated through and thickened, about 5 minutes. Season with salt and pepper, to taste, and serve over the carved roast.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Spiced Pork Chops

One of my Mom's recipes..."The Queen of Comfort Food".

Ingredients:

1/2 cup all-purpose flour
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground mustard
1 1/2 teaspoons paprika
1/2 teaspoon celery salt
1/4 teaspoon ground ginger
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon salt
1 pinch pepper
4 (3/4 inch thick) pork loin chops
1 tablespoon cooking oil
1 cup ketchup
1 cup water
1/4 cup packed brown sugar

Preparation:

In a shallow dish, combine the first 10 ingredients; dredge pork chops on both sides. In a skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine ketchup, water and brown sugar; pour over chops. Bake, uncovered, at 350 degrees F for 1 hour or until tender.