pork

Pork Sirloin Roast with Roasted Asparagus and Delicata Squash
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Pork Sirloin Roast with Roasted Asparagus and Delicata Squash

I don’t have much experience with this cut but ButcherBox had it as a choice so I thought I’d give it another try. Found this and it looked good.

It doesn’t get much easier than this flavorful and delicious Pork Sirloin Roast with just 5 minutes of prep!

ButcherBox Give Your Friends Free Ground Beef for Life & $30 Off!

 Author Blair Lonergan

Ingredients

  • 1 (3 lb.) boneless pork sirloin roast
  • 3-4 tablespoons all-purpose seasoning (a blend of equal parts kosher salt, garlic powder, dried parsley flakes, minced onion and dried basil) Steve Note: I used combo of 3/4 Italian Seasoning and 1/4 sweet basil seasoning because it was there in front of me and I was to lazy to make my own.
  • 2 tablespoons vegetable oil
  • ¼ cup sweet orange marmalade (or more, as needed)
  • Optional garnish: chopped fresh parsley or thyme

Instructions

  • Pat pork dry with paper towels. Liberally season pork on all sides with all-purpose seasoning. Wrap pork in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
  • Adjust oven rack to middle position and heat oven to 300° F. Heat oil in a large cast iron skillet over medium-high heat until just smoking. Unwrap pork and place in skillet. Cook until browned on all sides, about 7 minutes.
  • Spread orange marmalade on top of the pork. Transfer to the oven and roast until pork registers 140-145° F on an instant-read thermometer, about 50 minutes – 1 hour.
  • Transfer pork to a cutting board and let rest for at least 10-15 minutes. Thinly-slice the pork and garnish with fresh herbs, if desired.

Notes

  • If your pork roast is tied with butcher’s string, leave the strings on the pork throughout the cooking process. Snip the strings when you’re ready to slice the meat.
  • If you don’t have a cast iron skillet (or other oven-proof skillet), sear the pork in a skillet and then transfer the meat to a roasting pan or other oven-safe dish to finish in the oven.
  • The total cooking time will vary depending on the size, thickness, and temperature of your pork when it goes into the oven. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches the desired temperature.
  • Allow the meat to rest before slicing and serving. This will allow the juices to redistribute, rather than just running onto the cutting board.
  • Garnish with chopped fresh parsley or thyme for a bright, colorful touch at the end.

Nutrition

Serving: 1/6 of the roast | Calories: 329kcal | Carbohydrates: 9g | Protein: 52g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 508mg | Potassium: 905mg | Fiber: 1g | Sugar: 8g | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg

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Fruited Pork Chops
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Fruited Pork Chops

Ingredients

1/2 cup raisins chopped

1/4 cup chopped orange

1/4 cup bread crumbs

4 Pork chops cut with pocket

2 TBS cooking oil

1/4 cup orange juice

1/2 cup water

Sprinkle of nutmeg.

How

Mix Raisins, Nutmeg orange and bread crumbs together and stuff in pocket

Brown each side in cooking oil

pour juice and water over chops

Simmer on low for 45 minutes to 1 hour until done..

Bacon-Wrapped Pork Roast With Peach Sauce
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Bacon-Wrapped Pork Roast With Peach Sauce

Another Lyn find and this one gets two heads bobbing in agreement.

The peach sauce was worth all the effort.

INGREDIENTS

How

  • Combine 4 teaspoons salt and sugar in bowl. (Note: I will cut salt in half next time) Remove fat cap and silverskin from roast. Rub roast with salt-sugar mixture, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
  • Bring peaches, 1 cup wine, 1/2 cup sugar, 1/3 cup vinegar, thyme sprigs, and 1/2 teaspoon salt to simmer in medium saucepan over medium-high heat. Reduce heat to medium and cook at strong simmer, stirring occasionally, until reduced to about 2 cups and spatula leaves trail when dragged through sauce, about 30 minutes. Remove from heat and discard thyme sprigs. Reserve 2 tablespoons of liquid portion of sauce (without peach segments) in small bowl for glazing. Cover and set aside remaining sauce. Note: I forgot to chop up the peaches so I took scissors to them in the pot then after a little cooking time I took a wide slotted potato masher to them that worked well.
  • Meanwhile, adjust oven rack to upper-middle position and heat oven to 250 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Unwrap roast and pat dry with paper towels. Sprinkle with herbes de Provence and 1 teaspoon pepper.
  • Arrange bacon slices on cutting board parallel to counter’s edge, overlapping them slightly to match length of roast. Place roast in center of bacon, perpendicular to slices. Bring ends of bacon up and around sides of roast, overlapping ends of slices as needed.
  • Place bacon-wrapped roast, seam side down, in center of prepared sheet. Roast until center of pork registers 90 degrees, 30 – 40 minutes. Remove roast from oven and increase oven temperature to 475 degrees.
  • Brush top and sides of roast with reserved 2 tablespoons sauce. Once oven reaches temperature, return pork to oven and roast until bacon is well browned and meat registers 130 degrees, 15 – 20 minutes longer. Transfer roast to wire rack and let rest for 15 minutes.
  • Stir mustard into sauce and rewarm over low heat. Transfer roast to carving board and cut into 1/2 inch-thick slices. Serve with peach sauce.
Homemade Chinese Dumplings ala Chef Gail
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Homemade Chinese Dumplings ala Chef Gail

I love what they call Peking Ravioli and have bought from restaurants, and frozen. My fondest memories are when I used to commute into Boston via the train, a there was a group of us and maybe once a month take turns going into China Town and buying a huge box of frozen ravs. On the way back we would split them up and distribute to our coolers. Many good meals were had. Well our Son Mike’s is married to a wonderful woman, Gail, who happens to be from China. I innocently (ya right) ask if she ever made them. Her mom had visited recently and left her with a freezer full. She said yes and she would show me how. I jokingly called Chef Gail and it stuck at least while she was here.

It was like getting a recipe from your mom, a little of this, a handful of that a splash of rice vinegar and she went by smell. When she felt it smelt right, we were ready to start making the dumplings. Now that I think about it that makes sense there are dishes, I make that I’ll know it is correct and ready to cook by the smell, I just never thought about it that way.

The frozen dumplings I’ve made I would pan fried and then add water cover and steam until done. Gail said the authentic way is to boil them (at least the ones you have on the Chinese New Year). So, we made the stuffing (pork) added scallions, napa cabbage, ginger, five spice, canola oil, soy sauce then mix and then stuffed. using chopsticks mix stirring in only one direction (this way the filling becomes very sticky and absorbs more water to bring the juicy flavor). She showed me her way of sealing the wrappers and I soon got the hang of it. Lyn and Mike joined in and before we knew it the pound of pork was gone. Into some lightly salted boiling water and this is where we used her mom’s trick. You bring water to boil then boil for a few minutes add a little less than a cup of cold water and bring to a boil again and repeat. Essentially boiling three times. Drain and eat with dipping sauce.

Now my challenge is to figure out the measurements (double checked with Gail).

Stuffing: Keep in mind these are estimated amounts so you have to use your judgment

  • 1 lb. ground pork (>20% fat is ideal)
  • 2 cups of Napa cabbage copped finely
  • About 3/4 inch of ginger, finely chopped or grated
  • 4 scallions, finely chopped
  • 2-3 tbsp soy sauce (I like low sodium)
  • 1 tsp 5 spice powder
  • 2 tbs canola/vegetable oil …add more if the stuffing turned out too dry
  • 1/3 tsp salt


Dipping Sauce:
• 4 tbsp soy sauce
• 1/2 cup water
• 2 tsp sugar (optional for sweet)
• dash rice vinegar
• dash sesame oil
• pinch garlic powder
• two dashes hot pepper flakes

Scoop about 1 tablespoon (or less, so you can easily fold the dumpling) of dumpling filling and place it in the center of the wrapper. Rub the edge of dumpling with water (acts like glue) Hold the dumpling with one hand and start sealing the edges with the other hand (refer to the video to see how to fold a dumpling). Be careful, when you press the edges together to seal the dumpling, do not let filling touch the sealing area (the dumpling will fall apart if you do). After folding, press edge again to seal well. You don’t need to fold beautiful dumplings here, that will come with time, your goal is to make the dumplings hold their shape during boiling.

How

  • Bring a large pot of water to a boil.
  • Carefully add dumplings one at a time into the water. Use a big ladle to stir the water gently, until the water starts to boil again, so the dumplings don’t stick to the bottom, for about 1 minute. Adjust the heat so the water is at boiling point but isn’t bubbling too fiercely.
  • When the dumplings float to the surface, add about 3/4 cup cold water bring to a boil add another 3/4 cup cold water continue boiling until the dumplings are filledwith air and swollen and the dough starts to become transparent, about 1 minute or 2 (time may vary depending on temp, size of dumplings etc)
    • Gail note: I only see dumplings made from commercial wraps filled with air, the ones my parents made from home-made dough didn’t fill with air,
  • Remove and place aside and cook the next batch.
  • For the dumpling already boiled, the pan-fried left-over also great:)
We had fun thanks to Chef Gail watch the video

Garlic Center Pork Loin Roast
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Garlic Center Pork Loin Roast

We are living in a weird time of Social Distancing, gloves, masks and fear of going out or shopping for necessities. Being basically confined to the house what does one do, watch TV – news to depressing, watching movies and binging series, search the net for needed items to be shipped or delivered and cook – gets a little old after a while. I’m extremely lucky to have woods behind my house with paths at the end of the street leading to the Upton town forest. Escaping to the silence except birds, peepers, the creaking of trees and the wind blowing through them sounding like a distant ocean all which calm the mind.  I have a 3 mile path that is starting to feel short to me did it in a half hour the other day. Ny fall back has been cooking for Lyn and I and trying to make it interesting with what we have in stock so to speak. IT started when Mike and Gail return from New Orleans after he proposed they came with masks on as to not infect us or was it to protect themselves? N.O, was named the next hot spot the week after they returned, but they always had plenty of and used hand sanitizer with them. Anyway, I made this when they came over to show the ring and their smiles.

 

Ingredients

  • 3 pound pork loin not tenderloin
  • 4 cloves garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 teaspoon paprika
  • Cut up apple

How

Preheat your oven to 375 degrees.

Add the pork loin to your baking pan.

Slightly score (large diamonds shape) the fat cap to allow garlic and rub to sit in.

Coat with the garlic on top of the fat cap.

Mix the seasonings (salt, pepper and paprika) in small bowl and rub it on the pork. Spread apple around the roast.

Cook the pork for 60-75 minutes or until it has reached a temperature of 150-160 degrees.

  • Time will vary depending on your stove

Remove from the oven and let rest before serving.

Served with roasted acorn squash

Air Fryer Parmesan Coated Pork Chops
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Air Fryer Parmesan Coated Pork Chops

I love pork chops, bone in, boneless, stuffed, fried mostly like the taste of the crunchy fat…shhhh don’t tell Lyn she would not approve. Anyway, I wanted to try something different in the air fryer so I looked at a lot of recipes and came up with my take. My only complaint is that it was maybe a little too salty, Cooking Channel salty if you know what I mean. But parmesan cheese does have a lot of salt. Any suggestion on the salt let me know.

INGREDIENTS

  • 4 boneless pork chops
  • 2 tbsp. extra-virgin olive oil
  • 1/2 c. freshly grated Parmesan
  • 1/2 tsp. kosher salt
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. ground black pepper

How

  1. I like to quick brine pork especially if I’m grilling. Water, Honey and about a tablespoon of salt for about 15 minutes. Rinse when done with fresh water.
  2. Pat pork chops dry with paper towels, then coat both sides with oil.
  3. In a medium bowl, combine Parmesan and spices. Coat both sides of pork chops with Parmesan mixture.
  4. Place pork chops in basket of air fryer and cook at 375-400° for 9 minutes, flipping halfway through. Depending on the size you may need to adjust the time. I use an instant read thermometer about 145 degrees internal.
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Instant Pot – Apple Cider Pork Center Cut Roast or Pork Loin

Center cut Pork roast

Center cut Pork roast

Lyn got a new toy and I have to say at first I figured it was going to be one on those use a couple of times and put on the top shelf. Well I kind of like it and have cooked a few things here is the 3rd thing we tried in our new Instant Pot.

Oh, I found a great cooking time chart: http://instantpot.com/cooking-time/ of course depending on the weight the times might be slightly different. Below called for 20 minutes but I had ½ pound more so I added a couple of minutes.(just a guess)

Anyway this was great as was pretty much everything else I made will post later.

 

Ingredients

  • 2.5  pound  Center Cut Pork Loin – more of a center cut pork loin raost
  • 2  tablespoon  olive oil
  • 2  cup  Hard Cider (can use regualr cider if you want)
  • 1  Medium onion, sliced
  • 2  Apples, cored and sliced
  • 1  tablespoon  Sea Salt
  • 1  tablespoon  Freshly ground black pepper
  • 1  tablespoon  Minced dry onion

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Directions

  1. Season the pork loin with salt, pepper and minced dry onions.
  2. Place the inner pot in the cooker. Place the olive oil in the inner pot. Press Sautee button sear the pork loin on all sides. Remove and set aside.
  3. Sauté the onions.
  4. Add the remaining ingredients and the pork loin.
  5. Place the lid on the Instant Pot, lock the lid and switch the pressure release valve to closed.
  6. Press the CANCEL button.
  7. Press the meat button and then TIME ADJUSTMENT to 22 minutes.
  8. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
  9. I placed the fat side up under broiler to crisp the fat a little, ended up cutting the fat off it was a big chunk.
  10. Let’s Eat!

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Instant Pot

instantpot

Instant Pot is the latest 3rd Generation Programmable Pressure Cooker designed by Canadians with the objectives of being Safe, Convenient and Dependable. It speeds up cooking by 2~6 times using up to 70% less energy, and, above all, produces nutritious healthy food in a convenient and consistent fashion.

If you live a fast-paced, health-oriented and green-conscious life style, Instant Pot is designed specifically for you.

With multiple sensors and a micro-processor,  Instant Pot is an intelligent multi-cooker, capable of completely replacing pressure cooker, slow cooker, rice cooker/porridge maker, sauté/browning pan, steamer, yogurt maker and stockpot warmer. Most importantly, Instant Pot cooks meals faster with less energy while preserving more nutrients.

 

Instant Pot is manufactured by the No.1 electric pressure cooker factory which has produced over 50 million units already in household use worldwide. The benefits of Instant Pot can be summarized in five aspects.

  1. Convenient:  12 turn-key function keys for the most common cooking tasks. Planning the meal with delayed cooking up to 24 hours,  reducing cooking time by up to 70%. Read about the convenience of electric pressure cooker …
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Cubano
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Cubano

OK Every time I go to Tampa office there is this little restaurant in a strip mall that I insist on going to, I always get the Cuban sandwich. So as I watched the Pats defeat Tampa Bay last week I munched on this sandwich. I pretty much followed theirs but made a mistake in the rub and used whole grain mustard instead of ground. I was off just a little bit all weekend. Hey that’s a good excuse to try the pork again right?

Cubano Epicurious | August 2013

by Jose Garces
The Latin Road Home

Yield: Makes 4 sandwiches

ingredients

Roast Pork

  • 2 Tbsp kosher salt + 1 Tbsp
  • 2 Tbsp granulated sugar
  • 1 Tbsp ground mustard
  • 2 lb boneless pork shoulder, tied in an even roll
  • 1/2 cup Dijon mustard
  • 1 tsp ground mace
  • 2 Tbsp freshly ground black pepper
  • 1 Tbsp Spanish smoked sweet paprika

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Sandwich

  • 4 (6-inch) light crisp-crusted bakery rolls
  • 2 Tbsp Dijon mustard
  • 3/4 lb best-quality domestic ham (unglazed), thinly sliced
  • 1/4 lb Swiss or Gruyère cheese, thinly sliced
  • 1 large dill pickle, thinly sliced lengthwise
  • 2 Tbsp unsalted butter

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preparation

To cure the pork, combine 2 tablespoons of the salt with the sugar and ground mustard. Rub the mixture all over the meat, cover, and set it in the refrigerator to cure for 6 hours.

Place a rack in the middle position and preheat the oven to 325°F.

To roast the pork, rinse it under cold running water to remove the seasoning. Pat dry with paper towels. Combine the Dijon mustard, mace, black pepper, paprika, and the remaining 1 tablespoon salt. Rub the mixture all over the meat. Set the pork in a roasting pan, cover tightly with aluminum foil, and cook until the internal temperature reaches 175°F, about 45 minutes. (Mine took much longer) Allow the meat to cool completely before slicing.

To make the sandwiches, heat a sandwich press or griddle to medium-high. Split the bread lengthwise and pull it open. Spread the mustard on 1 side of each roll and layer on the roast pork, ham, cheese, and pickles. Spread the butter all over the outside of the sandwiches and griddle until the cheese is melted and the meats are warmed through, 3 to 4 minutes. (Alternatively, wrap the sandwich in foil and toast in a 350°F oven for 5 to 7 minutes.) Slice each in half on the diagonal and serve.

You can press this as I did, eat it un-pressed or if you don’t have a press take two bricks wrap in tin foil heart in 500 degree oven for about 1/2 hour and use those to press.

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Source Information
Reprinted with permission from The Latin Road Home by Jose Garces, © 2012 Lake Isle Press

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