Category Archives: Pork

bacon-wrapped pork

Posted on by
Reply

123111 286

i’m not really one for new years resolutions. i’ve come to terms with my complete lack of willpower. if anything, if i had a resolution this year, it would be to go easier on myself.

and maybe to post fewer pork recipes.

luckily, since i’m going easy on myself, we can start that resolution next week.

pork wrapped in pork. it’s healthy cause it’s on a plate with green stuff.

123111 274

i made some questionable shopping decisions, and came home with brussels sprouts and red cabbage. cabbage two ways! sounds much more intentional that way.

i think i like cooking sides better than mains. is that weird? i know mark bittman would approve. i would resolve to post more side recipes, but they’d all essentially be the same: saute in oil, add a squeeze of lemon, insert in mouth.

back to the pork! it was a manchego’s kitchen christmas this year, and i ended up giving family members some recipes to take their gifts out for a test drive.

if i were a professional, i probably would have actually written those recipes . . . or, you know, at least tried all of them out. let’s just say i got a head start on my resolution.

i DID try this recipe. and it was a simple and yummy as i thought it would be. pork + thyme, wrapped in bacon? how can you go wrong?

123111 275

the bacon-wrapping experience only turned out to be tricky because i didn’t read (slash ignored) the directions and went a little crazy with the thyme springs. over the pork! under the pork! thyme every where!

don’t be like me. remember that this isn’t a beauty contest. just put a couple of sprigs on top and wrap ‘er up.

or do be like me! go crazy! make a mess! who doesn’t love excess thyme?

alternatively, be smarter than me, and follow the somm’s suggestion of ditching the inedible sprigs and just use the fresh thyme leaves. sprinkle them on with the salt and pepper like a dry rub before applying the bacon.

123111 281

this is a great recipe to use a cast iron skillet because you’re starting stove top, but finishing in the oven. there is something so satisfying about a cast iron skillet. they’re so heavy and old-timey. they do a great job of getting a nice brown crust on your meat or veggies.

i think i’ve said it before, but the magic of really nicely cooked meat is temperature. science! a nice, lean tenderloin needs a gentle touch. cook it until the center hits between 150 and 155.

so, go ahead. buy a meat thermometer. do it. buy a fancy one. buy a cheap one. use it. impress friends and loved ones.

123111 288

Bacon-Wrapped Pork Tenderloin

Adapted from Real Simple

  • 1 pork tenderloin, about 1 lb
  • A few sprigs of thyme
  • 4 slices bacon

Preheat oven to 400 degrees.

Heat cast iron skillet over medium high heat, add a glug of olive oil. Season pork with salt and pepper.  Top with thyme to taste.  Wrap with bacon.  Brown wrapped tenderloin on all sides in the pan, a few minutes on each side.  Transfer pan to oven and cook for about 15 minutes, until the thickest part of the tenderloin has reached 150 to 155 degrees.

Let pork rest. Slice and serve!

end of summer dinner

Posted on by
2

IMG_2820

when i’m trying to decide what to cook or bake, i don’t usually start with a recipe, i start with an ingredient.

i mean, those peaches were macerating in bourbon in my head (while lurking despondently in my fridge) for WEEKS before i found the recipe (recipes!) to make it happen for reals.

case in point – if there are lima beans at the farmers market, there will be succotash.  you know how i feel about food with fun-sounding names!

however.

i have a three-foot stack of old bon apetits and gourmets (RIP gourmet, RIP) and cooking lights.  which i’m slowly going through, ripping out the dog-eared pages to fill what is likely to be a series of three ring binders.

f1

this binder lives on a shelf.  next to my growing collection of cookbooks.

f2

and i LOVE my cookbooks, and most were gifts.  my godmother sent me off into my first apartment with a set of classics. (barefoot contessa. silver palate. joy of cooking.)

my current cookbook-fairy is also my mother-in-law (ad hoc at home . . . i didn’t post-it every page, but mostly just beacuse i skipped the fish section).

my cookbooks are like my wedding gifts.  they aren’t just objects, they’re the presence of the love of my friends and family.  in my kitchen, where that kind of love always feels strongest.

and even though i’m far from having as many cookbooks one of my favorite food bloggers, i’m trying to follow her advice: stop buying, and start cooking!

so, let’s get on with business.

two recipes today: on-the-fly succotash, and david tanis’ pork scallopine.

poor lima beans are one of the somms favorites even though i think their reputation is on par with anchovies.

to be honest, i’m still working on the anchovies. (ok, well, i’ve purchased a can of anchovies and i’m just getting used to it’s presence in the kitchen.  maybe someday i’ll actually open it and consider cooking with the little fishies.)

but limas, limas are great.

IMG_2808

you don’t really need a recipe for this – melt some butter.  add your corn and limas.  season and saute.  add your tomatoes, if you’re using them.

IMG_2816

cook till tender!  squeeze in a little lemon juice to tart it up.  top with goat cheese and basil.  delish.  and you really don’t need any more of a recipe than that.

succotash is so simple, i paired it with pork from an actual recipe.  from an actual cookbook.  this one:

heart-of-the-artichoke1

this was a christmas gift from my mom that had a good run over the winter (braises!  blood orange granita!) and i’ve now made at least three recipes from the summer menus.  his recipes range from a whole suckling pig (seriously people?!?) to simple, good food.  green beans with red onions.  this pork with lemon and capers.

the recipe was supposed to be for scaloppine – which is a fancy italian way of saying thinly sliced meat often lightly dredged in flour, and if you were wondering, wondra flour is the best for that cause it’s super fine so you can actually lightly bread stuff before sauteeing it.  this is how the pros get that nice brown crust on meats.

i had pork chops.  so i just wondra-ed them up and got to work.

while the pork rests, you saute parsley, lemon zest, capers and garlic in olive oil and those wondra-fied porky leavings until it sizzles.

IMG_2819

spoon over the pork.  serve with lemon wedges, and a scoop of late summer succotash.

let’s go in for a close up.

IMG_2821

The irony of course, is that you don’t really need the recipe for the pork any more than you do for the succotash.  but it was a great idea, and for that i’d like to thank both david tanis and my mom.

My Version of David Tanis’ Pork Scaloppine

Adapted from Heart of the Artichoke and here 

  • Wondra flour
  • 4 pork chops
  • 2 Tbsp. roughly chopped parsley
  • 2 tsp. thinly sliced lemon zest
  • 1 Tbsp. capers , rinsed and roughly chopped
  • 2 cloves garlic , finely chopped
  • Lemon slices

Heat olive oil in a skillet.  Sprinkly both sides of your chops with salt, pepper and a light dusting of Wondra.  Brown chops on both sides for a few minutes until 135 or 140 degrees in the center.  Or until desired level of done-ness.

Remove pork from skillet, add another splash of olive oil.  Add parsley, lemon zest, capers and garlic.  Saute until it sizzles.  Spoon over pork chops and serve with a wedge of lemon on the side.

 

easy summer pork tenderloin with peaches

Posted on by
Reply

IMG_2127

reader, brace yourself. this recipe is super easy, but it is going to require you to get up close and personal with a big hunk of raw meat.

if you are like most of my friends, you look at raw meat and start slowly backing away.  do not be afraid.  it will be worth it.

the challenge is the rub.  here it is, in my adorable morter & pestle (one of the lovely wedding gifts i kept – thank you cousins!):

IMG_2096

this is about 4 cloves of garlic, and powdered curry, cinnamon, & ginger.  and maybe some salt and pepper.  all mashed up. with a little olive oil, but i had a super hard time getting the oil to come together with the spices in the mortar.  try a bowl and a fork.

now, apply to your pork!  you have to work it in there.  use some elbow grease.  get to know your tenderloin.  think about how tasty it's going to be.

 

IMG_2103

you're going to want to sear this bad boy in a pan that you can then just pop into your oven to finish it off until the center of the thickest part of the meat is 145 degrees. 

do you have a meat thermometer?  you should get one.  mine is digital and fancy-pants and ridiculously expenseive (and purple!) but super worth it.  you don't have to spend that much.  but a thermometer is really the only way to know your meat is cooked properly.  don't blame me, blame harold mcgee.

see how nice and browned it got from the searing?  yum.

IMG_2125

you want to let your pork rest while you make the peach compote. if you slice into the meat too soon, it'll look raw in the middle, cooked on the outside, and dry, dry, dry because all the juices'll just be a puddle on your plate.  not yummy.  resting lets all the juices redistribute throughout the meat.  evens out the cookedness (yes i know that's not a word) of the meat.

and you have other things to deal with: tomatoes, corn and peaches!

IMG_2105

well, first you want to soften some onions in your pan – leave all the good porky bits in the bottom to help flavor them up.  but careful not to grab the handle while you're sauteing.  it's hot, people – it was in the oven.  and if you grab it, it'll leave you trying to finish dinner while holding an ice pack and that's just no fun.  not that i would know from experience or anything. 

next, add the good stuff shown above and a healthy amount of fresh herbs – i went with thyme.  i heart thyme.

this isn't a 30 minute meal.  but it's pretty close.  and it's pretty good.

IMG_2129

Easy Summer Pork Tenderloin with Peach, Corn & Tomato Compote

Adapted from Epicurious

  • 4 garlic cloves
  • 2 tsp powdered ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp curry powder
  • 1 (3/4-pound) pork tenderloin
  • Olive oil
  • 1 medium onion, chopped
  • 3/4 pound tomatoes, cut into 1-inch pieces
  • 1 peach, chopped
  • 1 ear corn kernels
  • 2 teaspoons chopped thyme

Preheat oven to 425°F with rack in middle.

Mash garlic, spices, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a paste using mortar and pestle. Rub all over pork.

Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Brown pork on one side, about 5 minutes, then turn over and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of meat registers 145 to 150°F for juicy meat, 10 to 12 minutes. Let pork rest, uncovered, on a cutting board while making compote.

Add onion to skillet (handle will be very hot) and sautéover medium-high heat until softened, 5 to 7 minutes. Add tomatoes, peach and corn and sauté until just softened, 3 to 4 minutes. Stir in thyme.

Slice pork and serve with compote.