I am in love with this pork recipe. I've made it twice and I am so impressed with the tenderness of the meat and flavor of the delicious sauce. On that note, I love broiling meat and fish; it is so easy and cooks it to perfection. This would also be great on a grill.
Source: Food Network Magazine
1/4 cup hoisin sauce
2 tablespoons plus 1 teaspoon rice vinegar (not seasoned)
1/2 jalapeno pepper (seeded for less heat)
4 scallions, sliced
Freshly ground pepper
1 3/4-pound pork tenderloin, trimmed
1 1/2 pounds frozen brown rice (about 5 cups)
4 ounces snow peas, trimmed and halved
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon grated peeled ginger
2 teaspoons toasted sesame seeds
2 medium carrots, shredded
Preheat the broiler. Combine the hoisin sauce, 1 tablespoon vinegar, the jalapeno, half of the scallions and 1/4 teaspoon pepper in a blender or mini food processor and pulse until smooth. Transfer to a bowl.
Slice the pork tenderloin in half lengthwise and place both pieces cut-side down on a baking sheet. Sprinkle with 1/4 teaspoon salt and brush with half of the hoisin sauce mixture. Broil until golden brown and just cooked through, 5 to 8 minutes. Set aside.
Combine the frozen rice, snow peas, 1 tablespoon each olive oil and vinegar, the ginger, 1 teaspoon sesame seeds and 1/4 teaspoon salt in a microwave-safe bowl. Cover with plastic wrap and microwave until the rice is hot and the snow peas are tender, 6 to 8 minutes.
Toss the carrots, the remaining scallions and 1 teaspoon each olive oil, vinegar and sesame seeds in a bowl. Thinly slice the pork; serve with the rice mixture, carrot salad and remaining sauce.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hoisin-pork-with-rice-recipe/index.html?oc=linkback
We bought a grill! Woo-hoo! This was our first dish grilling outside. It's definitely going to take some getting used to (I had trouble with flare ups) but I can't wait for a summer full of grilled foods. What could be a better first try than delicious brats? I used two full bottles of my favorite beer - Blue Moon!
Source: Bobby Flay
1 dozen brats
Beer, to cover
1 medium large sweet onion
2 ounces (1/2 stick) butter
Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/beer-brats-recipe/index.html?oc=linkback
More delicious, easy recipes from Giadia! I finished it all off with broccolini, a broccoli-cabbage hybrid. Broccolini is so delicate, it takes just a few moments to cook. I steamed it gently and tossed it with lemon and butter.
- 1 cup bread crumbs
- 1 cup of flour
- 1/2 cup finely grated Parmesan
- 2 large eggs
- 6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
- Salt and freshly ground black pepper
- 1/4 cup plus olive oil
- 2 tablespoons of butter
- 2 teaspoons of basil
- 1 teaspoon of thyme
- 6 lemon wedges
Preheat the oven to 200 degrees F.
In a large bowl, mix the cheese, bread crumbs, basil, and thyme together. Lightly beat the eggs in another large shallow bowl. Place flour in a third bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the flour, then the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
Heat the oil and butter in a large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Repeat with remaining meat.Basic Polenta
- 6 cups water
- 2 teaspoons salt
- 1 3/4 cups yellow cornmeal
- 3 tablespoons unsalted butter
Bring 6 cups of water to a boil in a heavy large s
aucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.Broccolini in a Lemon-Butter Sauce
- 1 bunch of broccolini
- 2 tablespoons of butter
- 1 half lemon
Trim the bottom 1/2 off each broccolini stalk. Cut each stalk lengthwise several times into bite size pieces. Steam for 3-5 minutes. Melt butter in the microwave and squeeze lemon juice into the butter. Toss the sauce with the veggies and season with salt to taste.
I liked using pork for this stir fry but this was way too salty. If you try this, cut out as much sodium as you can!
Source: The America's Test Kitchen Healthy Family Cookbook
2 T toasted sesame oil
1 T cornstarch
1 T all purpose flour
2 t low sodium soy sauce (I would omit!)
2 t Chinese rice cooking wine or dry sherry
12 oz of pork tenderloin, trimmed of all fat and sliced into thin strips
Stir - Fry:
3 garlic cloves, minced
1 T grated fresh ginger
4 t canola oil
12 scallions, white and green parts separated, both parts sliced on the bias into 1 inch pieces
2 red bell peppers, stemmed, seeded, and cut into matchsticks
3/4 c frozen shelled edamame beans
1 recipe Classic Brown Stir Fry Sauce
1. Combine all Pork ingredients and stirring in the meat last. Marinate for at least 10 minutes and up to 1 hour.
2. Combine garlic, ginger, and 1 teaspoon of canola oil in a bowl.
3. Heat 1 teaspoon of oil in a 12 inch nonstick skillet over high heat. (I used a wok). Add the pork and cook until lightly browned on all sides but not fully cooked. Transfer to a bowl and set aside.
4. Add remaining 2 teaspoons of oil to skillet. (I omitted this). Add the scallion whites and cook until they begin to soften, 1 minute. Sir in the bell peppers and edamame and cook until the vegetables are crisp-tender, 3-4 minutes longer.
5. Clear the center of the skillet, add the garlic mixture and cook, mashing the mixture into the pan, until fragrant, 15-30 seconds. Stir into the vegetables.
6. Return the pork, with any juices, to the skillet. Stir in the scallion greens. Whisk the sauce to recombine, then add to the skillet. Simmer, tossing constantly, until the pork is cooked through and the sauce has thickened, 30 seconds to two minutes. Serve.
Classic Brown Stir-Fry Sauce
1/2 c low sodium chicken broth
1/4 c Chinese rice cooking wine or dry sherry
3 T hoisin sauce or oyster flavored sauce
1 T low sodium soy sauce
2 t cornstarch
1 t toasted sesame seed oil
Whisk together in a bowl.
This was a labor of love for a Thursday night, but was too delicious to really complain about. I found the sauce to be too thin - more like a broth - but the flavor of it was amazing and perfect for wine lovers. It should be served on the side, though honestly the meat could stand alone. It was tender, and juicy; the olive oil keeps it from drying during the roasting process. I am posting the recipe as is but I never salt meat I am roasting as a general rule. I believe it dries the meat too much, so I omitted it. I served this with white mac n' cheese and cubed butternut squash which I roasted with olive oil, Kosher salt, and thyme right beside of the roast for the first 40 minutes or so. (My roast was a little bigger so it took over two hours to get to the right temperature!) Finally, make sure to let it rest. You will ruin an expensive roast if you slice it before the meat can cool for at least 15 minutes, but preferably half an hour.
Source: Giadia Sauce:
- 2 1/2 cups port
- 1 1/4 cups reduced-sodium chicken broth
- 8 dried black Mission figs, coarsely chopped
- 2 sprigs fresh rosemary
- 2 cinnamon sticks
- 1 tablespoon honey
- 3 tablespoons unsalted butter, cut into pieces
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary leaves
- 1 tablespoon salt, plus additional for seasoning
- 1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
- 1 cup canned low-salt chicken broth
- 1 (4 to 4 1/2-pound) boneless pork loin
For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
For the pork: Preheat the oven to 425 degrees F.
Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.
Try this delicious marinade on beef, chicken, pork, etc. We used this to grill sirloin steak and chicken for easy tacos topped with butter lettuce, onions, cheese, avocados, and a lime-jalapeno dressing wrapped in whole wheat tortillas. Source: Allrecipes.com
- 2/3 cup vegetable oil
- 1/3 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup steak sauce
- 1/4 cup water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 yellow onion, minced
- 10 cloves garlic, peeled and minced
- 2 to 4 lbs of chicken, beef, or pork
***To make the lime-jalapeno dressing: Mix together juice of one lime and one diced jalapeno (seeds removed) with 1.5 tablespoons of olive oil. Season with salt and pepper. Drizzle over tacos.
- In a bowl, whisk together vegetable oil, Worcestershire sauce, soy sauce, steak sauce, water, salt, pepper, onion, and garlic until thoroughly mixed.
- Pierce several holes into meat with a sharp knife, and place in a shallow dish. Stir marinade once more and slowly pour over meat, smothering the top with the garlic and onions.
- Cover and refrigerate overnight, or up to 36 hours. Cook as desired.
(Dressing and tacos adapted from a recipe of Rachael Ray)
A must-have tool for garlic lovers:
This little plastic gadget from Bed, Bath, and Beyond can really save you some time in the kitchen, especially if you're like me and use a lot of garlic. To use, just insert the cloves, press down, and roll with the palm of your hand. The garlic is ready to use and the peels stay behind in the sleeve. Genius!