I recently started a new job so my cooking time during the week is limited. This Sunday, I slow roasted an 8 pound pork shoulder. That night I made pulled-pork sandwiches and I split the rest of the pork up into 3 containers. Two went in the freezer and one was for tonight.
Pork-Shoulder Ragu (from EveryDay Food magazine)
2 TBSP extra-virgin olive oil
1 large yellow onion, sliced
2 garlic cloves, minced
1 tsp fennel seed
1/2 C dry white wine
2 tsp all-purpose flour
3 C Easy Pork Shoulder (roasted, shredded pork)
1 1/2 C low-sodium chicken broth
In a large skillet, heat oil over medium heat. Add onion and garlic and cook until soft, 20 minutes. Add fennel seeds and cook until fragrant, about 30 seconds. Add wine and cook until almost evaporated, about 2 minutes. Add flour and cook, stirring, 30 seconds. Add pork and broth. Cook, stirring occasionally, until sauce thickens, about 8 minutes. Serve over polenta, grits or mashed potatoes.
I served this over polenta:
Creamy, Cheesy Polenta (mine, all mine!)
2 C chicken broth
2 C fat-free half and half
1 C corn meal/polenta
1/2 C grated Parmesan cheese
1 tsp butter
Combine broth and half and half in a saucepan. Whisk in corn meal and whisk constantly, over medium heat, until all liquid is absorbed. Reduce heat and allow it to thicken. Remove from heat and stir in cheese and butter.
My son ate two servings of the polenta. It was a big hit. This is a very nice combination of flavors. It is my first time using fennel seed and it's a lovely addition to the pork. I served the pork over the polenta with broccoli on the side.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Tuesday, October 26, 2010
Wednesday, August 25, 2010
Viva Cubana!
So I got a new EveryDay Food magazine in the mail and I found a Cuban meal I just had to try. I am happy to report it is a major winner. I, unfortunately, had to forgo the recommended accompanying Cuba Libre as I had my first Tae Kwon Do class and needed all the balance I could muster.
Pico de Gallo (all recipes from EveryDay Food magazine)
3 medium tomatoes, diced medium (2 cups)
2/3 C finely diced red onion
1/2 C roughly chopped fresh cilantro
2 TBSP lime juice
1 jalapeno, finely chopped (optional)
Combine all ingredients and season with coarse salt and ground pepper.
Baked Plantain Chips
2 lbs green plantains or green bananas, scored, peeled and sliced thinly on the diagonal
1/4 C vegetable oil
1. Preheat oven to 350 with racks in lower and upper third of the oven. Divide plantain slices between two rimmed baking sheets. Toss with oil then arrange in a single layer on the sheets. Season with salt and pepper.
2. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels. (To store, place cooled chips in an airtight container, up to 2 days.)
Roasted Pork with Onions and Citrus
3 TBSP extra-virgin olive oil
1 lg white onion, diced medium (2 1/2 C)
1 head garlic, cloves peeled and roughly chopped
1 1/4 C strained fresh orange juice (from 4 juice oranges)
1/3 C fresh lime juice (from 6 limes)
coarse salt and ground pepper
1/4 C fresh oregano leaves, roughly chopped
1 boneless pork shoulder roast (3 1/2 to 4 lbs) fat trimmed
1. Preheat oven to 450 with rack in lower third. In a large skillet, heat oil over medium-high. Add onions and garlic and cook, stirring occasionally, until onion begins to soften, four minutes. Add orange and lime juices and bring to a boil. Season with salt and pepper, stir in oregano, and remove from heat.
2. Pat pork dry with paper towels. Season generously with salt and pepper and place in a heavy-bottomed ovenproof pot (pork should fit snugly). Pour onion mixture on and around pork, leaving some on top. Roast, uncovered, 30 minutes. Remove pot from oven and reduce temperature to 350. Ladle onion mixture and juices over pork. Cook, uncovered, until cooked through (an instant read thermometer inserted in the thickest part of the pork should read 155), 1 1/2 hours, basting pork with onion and juices every 30 minutes. Let rest 15 minutes before slicing. To serve, skim fat from cooking juices and spoon sauce over sliced pork.
Cuban Red Beans and Rice
2 TBSP olive oil
1/4 white onion, diced small (1/2 C)
1/4 green bell pepper, diced small (1/2 C)
2 garlic cloves, minced
coarse salt and ground pepper
1/2 tsp ground cumin
1 TBSP chopped fresh oregano leaves
1 C long grain white rice
1 can (15.5 oz) red kidney beans, drained and rinsed
2 C low-sodium chicken broth
In a medium saucepan, heat oil over medium-high. Add onion, bell pepper, and garlic and cook until onion is soft, 4 minutes. Season with salt and pepper. Add cumin, oregano, and rice; stir, and cook one minute. Add beans and broth, stir, then season with salt and pepper. Bring mixture to a boil, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15 to 20 minutes.
All of these items were delicious. I would recommend making the pico de gallo and plantain chips ahead. Otherwise, you are competing for oven space. if you want to use the plantains to scoop up the pico de gallo as intended, cut them on a pretty extreme diagonal. I will warn you that they are not all that easy to peel, but worth the effort. The pork is simple to prepare, just be sure you have two and a half hours to attend to it. The mojo is perfect over the pork and the red beans and rice are excellent on the side. My five year old ate both and loved it. The red beans and rice could presumably be made vegetarian with vegetable broth. It could be great as a light main dish.
Pico de Gallo (all recipes from EveryDay Food magazine)
3 medium tomatoes, diced medium (2 cups)
2/3 C finely diced red onion
1/2 C roughly chopped fresh cilantro
2 TBSP lime juice
1 jalapeno, finely chopped (optional)
Combine all ingredients and season with coarse salt and ground pepper.
Baked Plantain Chips
2 lbs green plantains or green bananas, scored, peeled and sliced thinly on the diagonal
1/4 C vegetable oil
1. Preheat oven to 350 with racks in lower and upper third of the oven. Divide plantain slices between two rimmed baking sheets. Toss with oil then arrange in a single layer on the sheets. Season with salt and pepper.
2. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels. (To store, place cooled chips in an airtight container, up to 2 days.)
Roasted Pork with Onions and Citrus
3 TBSP extra-virgin olive oil
1 lg white onion, diced medium (2 1/2 C)
1 head garlic, cloves peeled and roughly chopped
1 1/4 C strained fresh orange juice (from 4 juice oranges)
1/3 C fresh lime juice (from 6 limes)
coarse salt and ground pepper
1/4 C fresh oregano leaves, roughly chopped
1 boneless pork shoulder roast (3 1/2 to 4 lbs) fat trimmed
1. Preheat oven to 450 with rack in lower third. In a large skillet, heat oil over medium-high. Add onions and garlic and cook, stirring occasionally, until onion begins to soften, four minutes. Add orange and lime juices and bring to a boil. Season with salt and pepper, stir in oregano, and remove from heat.
2. Pat pork dry with paper towels. Season generously with salt and pepper and place in a heavy-bottomed ovenproof pot (pork should fit snugly). Pour onion mixture on and around pork, leaving some on top. Roast, uncovered, 30 minutes. Remove pot from oven and reduce temperature to 350. Ladle onion mixture and juices over pork. Cook, uncovered, until cooked through (an instant read thermometer inserted in the thickest part of the pork should read 155), 1 1/2 hours, basting pork with onion and juices every 30 minutes. Let rest 15 minutes before slicing. To serve, skim fat from cooking juices and spoon sauce over sliced pork.
Cuban Red Beans and Rice
2 TBSP olive oil
1/4 white onion, diced small (1/2 C)
1/4 green bell pepper, diced small (1/2 C)
2 garlic cloves, minced
coarse salt and ground pepper
1/2 tsp ground cumin
1 TBSP chopped fresh oregano leaves
1 C long grain white rice
1 can (15.5 oz) red kidney beans, drained and rinsed
2 C low-sodium chicken broth
In a medium saucepan, heat oil over medium-high. Add onion, bell pepper, and garlic and cook until onion is soft, 4 minutes. Season with salt and pepper. Add cumin, oregano, and rice; stir, and cook one minute. Add beans and broth, stir, then season with salt and pepper. Bring mixture to a boil, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15 to 20 minutes.
All of these items were delicious. I would recommend making the pico de gallo and plantain chips ahead. Otherwise, you are competing for oven space. if you want to use the plantains to scoop up the pico de gallo as intended, cut them on a pretty extreme diagonal. I will warn you that they are not all that easy to peel, but worth the effort. The pork is simple to prepare, just be sure you have two and a half hours to attend to it. The mojo is perfect over the pork and the red beans and rice are excellent on the side. My five year old ate both and loved it. The red beans and rice could presumably be made vegetarian with vegetable broth. It could be great as a light main dish.
Friday, June 25, 2010
A new spin on Thursday tacos
I've discovered I love pork prepared just about any old way. I love carnitas so I gave this one a shot.
Pork Carnitas (from EveryDay Food magazine)
2 lbs. pork shoulder, cut into 1-inch pieces
8 C water
4 garlic cloves minced
coarse salt and ground pepper
1 TBSP olive oil
1/2 C fresh orange juice
1/2 C milk
12 corn tortillas, warmed
fresh cilantro leaves, thinly sliced onion, diced avocado, and lime wedges for serving
1. In a large Dutch oven or heavy pot, combine pork, garlic, and 8 cups of water and season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook, covered, until pork is tender, 40-45 minutes. Drain well.
2. In a large nonstick skillet, heat oil over medium high heat. Add pork, orange juice, and milk and cook, stirring occasionally, until liquid has evaporated and pork is browned, 8-12 minutes. Serve carnitas in tortillas with cilantro, onion, avocado and lime wedges.
These were very tasty. I served rice and also fresh pico de gallo, which was good in the tacos too. I had trouble finding the correct temperature for simmering the meat. It boiled over a few times. But the meat was delicious when it was done. This was great for a hot night. The toppings are all crisp and fresh.
Pork Carnitas (from EveryDay Food magazine)
2 lbs. pork shoulder, cut into 1-inch pieces
8 C water
4 garlic cloves minced
coarse salt and ground pepper
1 TBSP olive oil
1/2 C fresh orange juice
1/2 C milk
12 corn tortillas, warmed
fresh cilantro leaves, thinly sliced onion, diced avocado, and lime wedges for serving
1. In a large Dutch oven or heavy pot, combine pork, garlic, and 8 cups of water and season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook, covered, until pork is tender, 40-45 minutes. Drain well.
2. In a large nonstick skillet, heat oil over medium high heat. Add pork, orange juice, and milk and cook, stirring occasionally, until liquid has evaporated and pork is browned, 8-12 minutes. Serve carnitas in tortillas with cilantro, onion, avocado and lime wedges.
These were very tasty. I served rice and also fresh pico de gallo, which was good in the tacos too. I had trouble finding the correct temperature for simmering the meat. It boiled over a few times. But the meat was delicious when it was done. This was great for a hot night. The toppings are all crisp and fresh.
Thursday, May 6, 2010
Dinner with the in-laws
My in-laws are in town and I used them as guinea pigs for new recipes. Thank goodness we had a happy ending.
Pork Milanese with Arugula Salad (from EveryDay Food magazine)
1 small garlic clove, minced
2 TBSP fresh lemon juice
2 TBSP extra virgin olive oil
coarse salt and ground pepper
1 C all-purpose flour
1 1/2 lbs pork cutlets (1/4 inch thick)
2 TBSP vegetable oil, plus more if needed
3 C baby arugula
1 head radicchio or endive, or a combination, thinly sliced
1/3 C red onion, thinly sliced
1. In a small bowl, whisk together garlic, lemon juice, olive oil, salt and pepper. Set dressing aside. Place flour in a small bowl (I used a glass pie dish). Season pork with salt and pepper and dredge in flour, shaking off excess.
2. In a large skillet, heat vegetable oil over medium high heat. When oil is hot, add cutlets, working in batches and adding more oil if necessary (do not crowd cutlets). Cook until cutlets are golden on bottom, 3 minutes. Flip and cook until cooked through, 3 minutes. Transfer cutlets to large platter.
3. In a large bowl, toss arugula, radicchio and onion with dressing. The top cutlets with salad.
I served this with pan fried gnocchi:
Prepare one package of store-bought gnocchi as directed. Drain well. Melt 2 TBSP butter in a skillet. When it is sizzling, add gnocchi in one layer. Cook over medium heat, undisturbed, until the bottom of the gnocchi are golden brown. You can toss the gnocchi with some cheese if you desire.
This was a really delicious meal and also pretty to look at. The bitter greens with the simple lemon dressing went perfectly with the pork and the gnocchi were a lovely anchor. I will certainly be making this again.
Pork Milanese with Arugula Salad (from EveryDay Food magazine)
1 small garlic clove, minced
2 TBSP fresh lemon juice
2 TBSP extra virgin olive oil
coarse salt and ground pepper
1 C all-purpose flour
1 1/2 lbs pork cutlets (1/4 inch thick)
2 TBSP vegetable oil, plus more if needed
3 C baby arugula
1 head radicchio or endive, or a combination, thinly sliced
1/3 C red onion, thinly sliced
1. In a small bowl, whisk together garlic, lemon juice, olive oil, salt and pepper. Set dressing aside. Place flour in a small bowl (I used a glass pie dish). Season pork with salt and pepper and dredge in flour, shaking off excess.
2. In a large skillet, heat vegetable oil over medium high heat. When oil is hot, add cutlets, working in batches and adding more oil if necessary (do not crowd cutlets). Cook until cutlets are golden on bottom, 3 minutes. Flip and cook until cooked through, 3 minutes. Transfer cutlets to large platter.
3. In a large bowl, toss arugula, radicchio and onion with dressing. The top cutlets with salad.
I served this with pan fried gnocchi:
Prepare one package of store-bought gnocchi as directed. Drain well. Melt 2 TBSP butter in a skillet. When it is sizzling, add gnocchi in one layer. Cook over medium heat, undisturbed, until the bottom of the gnocchi are golden brown. You can toss the gnocchi with some cheese if you desire.
This was a really delicious meal and also pretty to look at. The bitter greens with the simple lemon dressing went perfectly with the pork and the gnocchi were a lovely anchor. I will certainly be making this again.
Tuesday, April 6, 2010
Two for One
I've been lax with my posting. I therefore have to recipes for you tonight. Dinner and breakfast.
Pulled-pork Tacos (from EveryDay Food magazine)
2 TBSP olive oil
2 garlic cloves, minced
1 medium onion, chopped
2 TBSP chopped chipotle chilies in adobo (seedless for less heat if desired)
coarse salt and ground pepper
2 C shredded pork
In a large skillet, heat oil over medium. Add garlic, onion, and chilies; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 18 to 20 minutes. Add pork and cook until warmed through, about 5 minutes. Serve in warmed tortillas with desired toppings.
This was quick and easy. With the precooked, shredded pork, you can have dinner ready in half an hour. You can make quick and easy toppings out of prepared salsa and guacamole from the grocery store.
Chocolate Chip Pancakes (From Gourmet via epicurious.com)
1/2 stick (1/4 C) unsalted butter
3/4 C plus 3 TBSP milk
1 large egg
1 C all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 C semi-sweet chocolate chips
1. In a small saucepan melt 2 TBSP butter over moderately low heat, stirring. Stir in milk and meat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl, sift together flour, baking powder and salt and stir in egg mixture until just combined. Gently stir in chocolate chips.
2. Preheat oven to 200.
3. Heat griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 tsp butter and spread over griddle. Working in batches, drop 1/4 C measures onto griddle to for pancakes. Cook until bubbles appear on surface and undersides are golden. Flip pancakes and cook until undersides are golden brown and pancakes are cooked through.
When I make these, as I did for Easter morning, I melt the butter in the microwave in a glass measuring cup. I add the milk then the egg. Then I put the dry ingredients in a bowl and whisk them together. I add the wet ingredients and then the chips. Fewer dishes and just as effective. These are delicious with maple syrup or just plain. They are also great with cinnamon chips.
Pulled-pork Tacos (from EveryDay Food magazine)
2 TBSP olive oil
2 garlic cloves, minced
1 medium onion, chopped
2 TBSP chopped chipotle chilies in adobo (seedless for less heat if desired)
coarse salt and ground pepper
2 C shredded pork
In a large skillet, heat oil over medium. Add garlic, onion, and chilies; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 18 to 20 minutes. Add pork and cook until warmed through, about 5 minutes. Serve in warmed tortillas with desired toppings.
This was quick and easy. With the precooked, shredded pork, you can have dinner ready in half an hour. You can make quick and easy toppings out of prepared salsa and guacamole from the grocery store.
Chocolate Chip Pancakes (From Gourmet via epicurious.com)
1/2 stick (1/4 C) unsalted butter
3/4 C plus 3 TBSP milk
1 large egg
1 C all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 C semi-sweet chocolate chips
1. In a small saucepan melt 2 TBSP butter over moderately low heat, stirring. Stir in milk and meat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl, sift together flour, baking powder and salt and stir in egg mixture until just combined. Gently stir in chocolate chips.
2. Preheat oven to 200.
3. Heat griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 tsp butter and spread over griddle. Working in batches, drop 1/4 C measures onto griddle to for pancakes. Cook until bubbles appear on surface and undersides are golden. Flip pancakes and cook until undersides are golden brown and pancakes are cooked through.
When I make these, as I did for Easter morning, I melt the butter in the microwave in a glass measuring cup. I add the milk then the egg. Then I put the dry ingredients in a bowl and whisk them together. I add the wet ingredients and then the chips. Fewer dishes and just as effective. These are delicious with maple syrup or just plain. They are also great with cinnamon chips.
Tuesday, March 30, 2010
That's all Folks!
This past weekend, I received my EveryDay Food magazine and it has this terrific picture of a pulled pork sandwich. I instantly craved one so we went to Famous Dave's but I wanted to see if I could make one myself. So today was the day. It was a two step process.
Easy Pork Shoulder (from EveryDay Food magazine)
7 lbs. boneless pork shoulder
1/2 C water
coarse salt and pepper
1. Preheat oven to 450. Using a sharp knife, score the fat (but not the meat) in a diamond pattern. Season with salt and pepper. Place pork, fat side up, in a roasting pan or dutch oven with 1/2 C water. Roast until some fat has rendered, about 45 minutes.
2. Remove pan from oven and reduce oven temperature to 350. Tightly cover pan with foil or a lid. Cook until meat is very tender, about 4 hours.
3. When cool enough to handle, remove fat from top of roast. Using two forks, shred meat into bite-sized pieces, discarding any large pieces of fat.
My biggest problem was trying to find this piece of meat. I was only able to find a 5 lbs. piece of pork shoulder with the bone-in. It worked fine, in the long run. It didn't need to roast 4 hours, only about 3. Made the whole house smell delicious. I found that scraping the side of the fork along the fatty parts, the fat skimmed right off without a problem. The 5 lbs. piece yielded about 8 cups of shredded meat. It can be kept in the fridge for three days or frozen for up to three months in 2-3 cup portions. Once the roast pork is done, it's on hand for quick and easy dinners. It would also be great for a party.
To make the pulled pork sandwiches, take two cups of the pulled pork and place them in a saucepan with barbecue sauce. The magazine said 2 cups of sauce, but that seems like a lot to me. I pour it in a little at a time until the meat was coated but not floating. Use your taste as a guide. Warm the meat and sauce through and put on buns (I like potato buns). They also suggest topping the sandwiches with coleslaw. We had my Uncle Josh's coleslaw on the side. They were delicious.
Easy Pork Shoulder (from EveryDay Food magazine)
7 lbs. boneless pork shoulder
1/2 C water
coarse salt and pepper
1. Preheat oven to 450. Using a sharp knife, score the fat (but not the meat) in a diamond pattern. Season with salt and pepper. Place pork, fat side up, in a roasting pan or dutch oven with 1/2 C water. Roast until some fat has rendered, about 45 minutes.
2. Remove pan from oven and reduce oven temperature to 350. Tightly cover pan with foil or a lid. Cook until meat is very tender, about 4 hours.
3. When cool enough to handle, remove fat from top of roast. Using two forks, shred meat into bite-sized pieces, discarding any large pieces of fat.
My biggest problem was trying to find this piece of meat. I was only able to find a 5 lbs. piece of pork shoulder with the bone-in. It worked fine, in the long run. It didn't need to roast 4 hours, only about 3. Made the whole house smell delicious. I found that scraping the side of the fork along the fatty parts, the fat skimmed right off without a problem. The 5 lbs. piece yielded about 8 cups of shredded meat. It can be kept in the fridge for three days or frozen for up to three months in 2-3 cup portions. Once the roast pork is done, it's on hand for quick and easy dinners. It would also be great for a party.
To make the pulled pork sandwiches, take two cups of the pulled pork and place them in a saucepan with barbecue sauce. The magazine said 2 cups of sauce, but that seems like a lot to me. I pour it in a little at a time until the meat was coated but not floating. Use your taste as a guide. Warm the meat and sauce through and put on buns (I like potato buns). They also suggest topping the sandwiches with coleslaw. We had my Uncle Josh's coleslaw on the side. They were delicious.
Tuesday, March 9, 2010
One pan, tasty meal
I like to make pork at least once a week. Otherwise, we O.D. on chicken. This is another quick easy recipe that only needs one pan. So, fewer dishes. Bonus.
Pan-seared pork with potatoes and lemon (from Everyday Food magazine)
2 TBSP olive oil
1 lb. red potatoes, cut into 1/2 inch cubes
coarse salt and ground pepper
1/2 C water
3 scallions, thinly sliced
1 pork tenderloin (about 1 lb)
1 lemon, thinly sliced
1/4 C fresh cilantro leaves
1. In a large skillet, heat 1 TBSP oil over med-high heat. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until golden brown, 8 to 10 minutes. Add 1/2 C water; cover; and cook until potatoes are tender and liquid has evaporated, about 5 minutes. Add scallions; cook 1 minute. Transfer mixture to a bowl, and keep warm (reserve skillet).
2. Using a sharp knife, cut tenderloin crosswise into 12 equal slices. Press pork slices between your hands to flatten evenly.
3. In skillet, heat 1 TBSP oil over med-high heat. Working in two batches, cook pork until browned, 1 to 2 minutes per side, adding lemon slices in the last 2 minutes of cooking. Serve pork with lemons and potatoes, topped with cilantro.
I threw some broccoli on the side and we had dinner. The lemon makes for a nice light flavor and the potatoes are a hash-brown-ish side. I also like salad with a lemon-vinaigrette on the side.
Pan-seared pork with potatoes and lemon (from Everyday Food magazine)
2 TBSP olive oil
1 lb. red potatoes, cut into 1/2 inch cubes
coarse salt and ground pepper
1/2 C water
3 scallions, thinly sliced
1 pork tenderloin (about 1 lb)
1 lemon, thinly sliced
1/4 C fresh cilantro leaves
1. In a large skillet, heat 1 TBSP oil over med-high heat. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until golden brown, 8 to 10 minutes. Add 1/2 C water; cover; and cook until potatoes are tender and liquid has evaporated, about 5 minutes. Add scallions; cook 1 minute. Transfer mixture to a bowl, and keep warm (reserve skillet).
2. Using a sharp knife, cut tenderloin crosswise into 12 equal slices. Press pork slices between your hands to flatten evenly.
3. In skillet, heat 1 TBSP oil over med-high heat. Working in two batches, cook pork until browned, 1 to 2 minutes per side, adding lemon slices in the last 2 minutes of cooking. Serve pork with lemons and potatoes, topped with cilantro.
I threw some broccoli on the side and we had dinner. The lemon makes for a nice light flavor and the potatoes are a hash-brown-ish side. I also like salad with a lemon-vinaigrette on the side.
Monday, March 1, 2010
The other white meat
I love this new recipe. The pork is tender, the squash is yummy and everyone eats it.
Roast Pork with Squash and Onions (from Everyday Food magazine)
1 butternut squash (about 2 lbs), peeled, quartered, seeded, and cut into 3/4 inch slices
1 large red onion, cut into 8 wedges
2 TBSP plus 2 tsp olive oil
5 whole fresh sage leaves
coarse salt and ground pepper
2 pork tenderloin (3/4 lbs each)
1 1/2 tsp dried oregano
1 orange, halved
1. Preheat oven to 425. On a rimmed baking sheet, toss together squash, onion, 2 TBSP oil and sage. season with salt and pepper. Roast 10 minutes.
2. Meanwhile, season pork generously with salt and pepper; sprinkle with oregano. In a large skillet, heat 2 tsp oil over med-high heat. Cook pork until golden brown on all sides, 8 to 10 minutes. Nestle pork among vegetables on sheet; roast until vegetables are tender and pork is cooked through (an instant read thermometer inserted in center of pork should read 145). 15 to 20 minutes.
3. Transfer pork to cutting board to rest. Squeeze orange halves over vegetables. With a wooden spoon, gently scrape any browned bits from sheet. With a slotted spoon, transfer vegetables to a serving platter; slice pork and arrange alongside. Serve pork and vegetables drizzled with pan juices.
I served this with garlic bread from Costco. It was a light delicious meal. Don't do what I did and try to peel the squash with a knife. Your vegetable peeler will work on the squash skin. You're welcome.
Roast Pork with Squash and Onions (from Everyday Food magazine)
1 butternut squash (about 2 lbs), peeled, quartered, seeded, and cut into 3/4 inch slices
1 large red onion, cut into 8 wedges
2 TBSP plus 2 tsp olive oil
5 whole fresh sage leaves
coarse salt and ground pepper
2 pork tenderloin (3/4 lbs each)
1 1/2 tsp dried oregano
1 orange, halved
1. Preheat oven to 425. On a rimmed baking sheet, toss together squash, onion, 2 TBSP oil and sage. season with salt and pepper. Roast 10 minutes.
2. Meanwhile, season pork generously with salt and pepper; sprinkle with oregano. In a large skillet, heat 2 tsp oil over med-high heat. Cook pork until golden brown on all sides, 8 to 10 minutes. Nestle pork among vegetables on sheet; roast until vegetables are tender and pork is cooked through (an instant read thermometer inserted in center of pork should read 145). 15 to 20 minutes.
3. Transfer pork to cutting board to rest. Squeeze orange halves over vegetables. With a wooden spoon, gently scrape any browned bits from sheet. With a slotted spoon, transfer vegetables to a serving platter; slice pork and arrange alongside. Serve pork and vegetables drizzled with pan juices.
I served this with garlic bread from Costco. It was a light delicious meal. Don't do what I did and try to peel the squash with a knife. Your vegetable peeler will work on the squash skin. You're welcome.
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