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Tag Archives: pork

Crown Roast of Pork

25 Thursday Dec 2014

Posted by BakedNorthwest in Entertaining, Events, Holidays, Main Dish, Pork

≈ 1 Comment

Tags

chestnuts, Christmas Dinner, crown roast, gravy, pear, pork, pork ribs, pork roast, stuffing

Crown Roast

This year we tried something new for Christmas Dinner – a crown roast of pork! I was a little nervous about it, but it really wasn’t that difficult…It just takes some time, and finesse, I guess you could say.

Crown Roast of Pork

Recipe
Crown Roast of Pork with Pear and Chestnut Stuffing
Adapted from Food Network
Serves 10-12

Ingredients

For the Pork:

  • 4 cloves garlic, smashed and finely chopped
  • 1 bunch fresh rosemary, picked and finely chopped
  • 1 bunch fresh sage, picked and finely chopped
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup extra-virgin olive oil
  • One 13-rib pork loin, membrane between the rib bones slit to allow the pork to curl around and stand up
  • Kosher salt

For the Pan Sauce:

  • 3 cloves garlic, smashed
  • 2 ribs celery, cut into 1/4-inch dice
  • 1 Spanish onion, cut into 1/4-inch dice
  • 1/2 fennel bulb, cut into 1/4-inch dice
  • 8 cups chicken stock
  • 2 cups dry white wine
  • 2 bay leaves
  • Kosher salt

For the Pear and Chestnut Stuffing:

  • Extra-virgin olive oil
  • 8 ounces slab bacon, cut into 1/4-inch dice
  • 4 ribs celery, cut into 1/4-inch dice
  • 2 Spanish onions, cut into 1/4-inch dice
  • 1/4 fennel bulb, cut into 1/4-inch dice
  • Kosher salt
  • 4 sprigs rosemary, picked and finely chopped
  • 3 cloves garlic, smashed and finely chopped
  • 8 ounces peeled chestnuts, coarsely chopped
  • 3/4 cup dried cranberries
  • 3 Anjou pears, peeled and cut into 1/2-inch dice
  • 2 cups dry white wine
  • 12 cups cubed crustless, stale sourdough or peasant bread
  • 2-4 cups chicken stock (dependent on how moist you like your stuffing and how stale your bread is)

Directions

Preheat the oven to 450 degrees F.

For the pork: In a small bowl, combine the garlic, rosemary, sage and crushed red pepper with 1/2 cup olive oil. Sprinkle the pork generously with salt and brush both sides with the olive oil herb paste.

Make the Stuffing:

Coat a wide, straight-sided pan with olive oil and add the bacon. Bring the pan to a medium heat and let the bacon get brown and crispy.

Add the celery, onions and fennel and season with salt. Cook the veggies until they get soft and very aromatic, 8 to10 minutes. Add the rosemary and garlic and cook for 1 to 2 minutes more.

Toss in the chestnuts, cranberries and pears, and stir to combine. Add the wine and let it reduce by half.

Put the bread in a large mixing bowl and add the cooked veggie mixture to the bread. Stir to combine and douse the bread with half the stock. Use your hands to combine the bread, veggies and stock. Add more stock when/if needed to really saturate the bread. Season with salt and taste it to make sure it is delicious.

Back to the Pork: Stand the pork rack up and curl it around so that the two ends meet; be sure that the thick meaty part of the pork is on the inside. Secure the roast by tying it twice around the outside of the roast with twine.

Place the pork in a large roasting pan fitted with a pizza pan tray (or you can heavily line your roasting pan rack with foil if the roast fits) and stuff the center of the pork with the Pear and Chestnut Stuffing. (There will be leftover stuffing. Place the leftover stuffing in a baking dish and cook for 35 minutes at 350 degrees F.)

For the pan sauce: Place the garlic and diced veggies around the pork. Add half the chicken stock, the wine and bay leaves to the pan. Sprinkle everything with salt.

Cover the pork bones with aluminum foil to prevent the bones from burning. Place the pork in the oven. Roast until the pork is starting to brown, about 30 minutes.

Turn the oven down to 325 degrees F.

Roast the pork for 2 1/2 more hours, basting the pork occasionally. Rotate the pork a couple of times during the cooking time. If the liquid level reduces, replace it with the remaining stock.

When the pork is cooked to the proper doneness – an instant-read thermometer should read 140 to 145 degrees F – remove it from the oven. Carefully transfer the pork to a serving platter and cover it loosely with aluminum foil. Let the pork rest for 20 to 25 minutes.

Bring the pan juices to a boil. Taste and re-season if needed. Blend the veggies if desired to create a smoother sauce. We blended the veggies, then in a separate pan created a roux with butter and flour. We slowly added the blended veggies to create a delicious gravy.

To serve: Remove the twine. Scoop out the stuffing and cut the pork in between the bones to create chops. Top with pan sauce.

Herbed Pork Tenderloin with Apple Chutney

14 Friday Nov 2014

Posted by BakedNorthwest in Easy, Entertaining, Main Dish, Pork, Sauces, Weeknight Meals

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Tags

apple chutney, apples, chutney, pork, pork tenderloin, prosciutto, rosemary, thyme

Herbed Pork Tenderloin and Apple ChutneyPork…wrapped in more pork. This is never a bad thing, and when it’s Ina toting a double pork throwdown, you do what she says.

We love Pork Tenderloins in our house, and this recipe was super easy to make on a weeknight for dinner. And shhh, I didn’t even wrap the tenderloins with kitchen string, I just wrapped the prosciutto around it as tight as I could and threw it in the oven!

I cooked the tenderloins for 25 minutes but wish I had done them for 20, since I like to make sure our pork stays super juicy! I halved the apple chutney recipe, because there is no way I needed 5 whole cups of it. The pork doesn’t need the chutney, and the chutney doesn’t need the pork. These can be treated as 2 totally different recipes, even though they pair together so well.

Recipe
Herbed Pork Tenderloin with Apple Chutney
serves 6 to 8
adapted from Make It Ahead

Ingredients

  • 2 pork tenderloins (2 1/2 to 3 pounds total)
  • 1 tbsp minced fresh rosemary
  • 1 tbsp chopped fresh thyme
  • kosher salt and fresh cracked pepper
  • olive oil
  • 10 to 12 slices prosciutto

For the Apple Chutney:
makes about 2 1/2 cups

Ingredients

  • 1/2 cup chopped yellow onion
  • 1 tbsp minced or grated fresh ginger
  • 1/2 cup orange juice
  • 1/3 cup apple cider vinegar
  • 1/2 cup brown sugar, packed
  • 1/2 tsp whole mustard seeds
  • pinch red pepper flakes
  • 1 tsp salt
  • 3 granny smith apples, peeled, cored, and 1/2 inch diced
  • 1/3 cup raisins

Directions

For The Pork Tenderloins:

Preheat the oven to 450 degrees F.

Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tbsp salt and 1 tsp pepper in a small bowl. Rub the tenderloins all over with 2 tbsp of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner “tail,” fold it underneath so the ternderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. Tie in several places with kitchen string to hold the prosciutto and the “tail” in place.

Roast for 20 to 25 minutes, 20 if you like your pork a little more rare, 25 if you like it well done. Cover the tenderloins with foil and allow to rest at room temperature for 15 minutes. Slice Diagonally in thick slices and serve warm with Apple Chutney.

For the Apple Chutney:

Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan. Add the apples, adding them as you chop to keep them from turning brown. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 50 imnutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. Stir in the raisins and serve warm, at room temperature, or cold.

 

Bobby Flay Pork Satay

28 Wednesday Nov 2012

Posted by BakedNorthwest in Appetizers, Entertaining, Grilling, Main Dish, Pork, Sauces, Uncategorized

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Tags

cilantro, coconut milk, coriander, cumin, garlic, lime, onion, peanut butter, peanut sauce, pork, soy sauce, thai, thai peppers

Pork Satay with Homemade Peanut Sauce

My first Bobby Flay recipe, and it did NOT disappoint! Everyone loved this dish, and it came together relatively easily, despite a few ingredients I never have handy (coconut milk & thai peppers).

This was great to have for a party, we served these with homemade crab rangoon.

Recipe

Bobby Flay Pork Satay

Serves 4-6, with lots of leftover sauce!

Ingredients

Marinade:

  • 1 1/2 cups coconut milk
  • 1/4 cup peanut butter
  • 2 tablespoons fresh lime juice
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 2 Thai chile pepper, seeded and finely chopped
  • 2 tablespoons cilantro
  • Salt
  • 1 1/2 pounds pork tenderloin, cut into 1-inch thick cubes
  • Wooden skewers

Directions

Combine all ingredients in a medium bowl, add pork and let marinate 2 to 4 hours.

Sauce:

  • 1 tablespoon vegetable oil
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 1 Thai red chile pepper, finely chopped
  • 1/4 cup soy sauce
  • 2 tablespoons lime juice
  • 1 1/2 cups coconut milk
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 cup chunky peanut butter
  • 1 tablespoon minced fresh cilantro

Heat the oil in a skillet and add the onion, garlic and chili. Saute for about 4 minutes. Stir in the soy sauce, lime juice, coconut milk, coriander, and cumin. Thoroughly blend the peanut butter into the mixture. Bring the sauce to a simmer over low heat, stirring frequently. Stir in the cilantro and remove from the heat.

Preheat the grill.

Remove the pork from the marinade and thread on skewers. Grill for 7 to 8 minutes or until cooked through. Serve with the sauce.

Rosemary-Balsamic Pork Tenderloin

19 Monday Mar 2012

Posted by BakedNorthwest in Easy, Grilling, Main Dish, Pork

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Tags

balsamic, balsamic vinegar, brows sugar, delicious, grill, pork, rosemary, shallots

I really don’t know what to say about this…except it was so incredibly tasty. I want to put the rosemary-balsamic sauce on EVERYTHING. Seriously, so good. Jordan gets all the credit for grilling the pork tenderloin perfectly, it was moist and juicy…I wish we had leftovers.

This was so good I could honestly see myself making this for guests again and again…That is, when I have my own place to entertain guests. (For those of you who are wondering, I currently live with my 85-year-old grandpa. That’s possibly a story for another time…)

Anyways, you should make this ASAP! You can follow the directions on cooking the pork in the oven, or you can grill it on medium-low, checking it and flipping it when necessary…Sorry for the vague instructions, but Jordan is the grill-master. I don’t think he had a method. He just kept an eye on it and it magically was grilled to perfection.

Rosemary-Balsamic Pork Tenderloin
Serves 4
From Cook’s Illustrated Cookbook

  • 2 (12-16 ounce) pork tenderloins, trimmed
  • 1 1/4 teaspoons kosher salt
  • 3/4 teaspoon pepper
  • 2 teaspoons vegetable oil
  • 4 tablespoons unsalted butter, cut into 4 pieces
  • 2 shallots, thinly sliced
  • 2 tablespoons water
  • 1 teaspoon packed light brown sugar
  • 3/4 cup balsamic vinegar
  • 2 teaspoons chopped fresh rosemary
  • 1 tablespoon Dijon-style mustard

Preheat oven to 400 degrees F. Sprinkle tenderloins evenly with salt and pepper, rub seasoning into meat. If time allows, season tenderloins up to 30 minutes at room temperature ahead of time for most flavor.

Heat oil in 12-inch skillet over medium-high heat until just smoking. Place both tenderloins in skillet and sear until well-browned, 3 minutes. Rotate tenderloins 1/4 turn and sear until well-browned, 1-2 minutes. Repeat until all sides are browned. Transfer tenderloins to a foil-lined rimmed baking sheet and roast in oven until tenderloins register an internal temperature of 145 degrees, 10-16 minutes.

While pork roasts, add 1 tablespoon butter to the still-hot skillet. Add shallots, water, and sugar. Cook over medium-low heat, stirring frequently, until shallots are browned and caramelized, 7-10 minutes. Set skillet aside off heat.

Transfer tenderloins to carving board and tent loosely with foil, let rest 10 minutes.

While pork is resting, set skillet back over medium-low heat and add vinegar. Simmer, scraping bottom of skillet with wooden spoon to release browned bits, until mixture is thickened slightly, 5-7 minutes. Add rosemary and any accumulated pork juices, continue to simmer until syrupy and reduced to about 1/3 cup, about 2 minutes longer. Off heat, whisk in mustard and remaining 3 tablespoons butter, 1 piece at a time. Season with salt and pepper to taste.

Cut tenderloins into 1/2-inch thick slices and serve with sauce.

Din Tai Fung

19 Sunday Feb 2012

Posted by BakedNorthwest in Restaurants

≈ 1 Comment

Tags

asian, bellevue, braised beef, chain restaurants, din tai fung, dumplings, ginger, green beans, pork, rice cake, seattle, soups, spareribs, spicy, vinegar

The small dumplings with soup (served Sunday mornings only)

Its become a semi-tradition: Sunday = Din Tai FUNday. This place is incredible. We usually only go on Sunday mornings right when they open because it’s so hard to get a table during normal lunch and dinner hours (no reservations). I have no idea why Bellevue was chosen as the next place for this a-mazing chain (the only other U.S. location is in L.A.) but I’m not complaining!

The spareribs appetizer - supposed to be served cold, but ask for it hot!

If you’re in the Bellevue/Seattle area, I highly recommend hitting up Din Tai Fung if you want to try some out of this world dumplings, noodles, and other unique accompaniments.

The spicy braised beef soup

One thing I’ve found about Din Tai Fung is you have to know what to order. When I first came here, I tried the pork and crab dumplings – definitely not the best thing on the menu. I also ordered the pork buns thinking they would be similar to Hum Bao but they ended up being buns with a giant pork meatball in the center – also not my thing. I was a little disappointed, but I can’t tell you how glad I was when I gave this place a second chance and discovered the best of the menu (all pictured here).

Steamed mushroom/tofu/veggie buns (a current special) and garlic green beans

Pictured below is one of the best dishes ever. The rice cake noodle (choice of shrimp, pork, chicken, veggie…we got the pork today). Looks weird, sounds weird, but taste like nothing else on this earth…at least to me. Chewy, soft noodle-y discs that I tend to pour probably too much vinegar over.

The Shanghai Rice Cake with Pork

Did I mention they give you tiny little bowls of sliced ginger that you have the choice of pouring soy sauce or vinegar over? I go with the vinegar, I’m convinced I’m a fanatic of it since I completely ignore the soy sauce. (You can see the tiny bowl of it in the bottom of the below picture).

A glimpse of our Sunday morning feast, aka Din Tai FUNday.

There’s a lot more where this came from, and since I go here so often, there may have to be a “part II” post. I know I’m not the only one who loves Din Tai Fung, so if you haven’t been, go RIGHT now, seriously. Or wait until Sunday morning at 10:00AM, the best way to brunch in my mind.

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