Pork Tenderloin with Roasted Cherries and Shallots

Pork Tenderloin with Roasted Cherries and Shallots
Savory pork pairs with a sweet/slightly tart sauce and chopped fresh parsley. This recipe is all over the internet, so it is impossible to credit the original source so as it was featured in the Calgary Health Trust recipe of the month series I have given them credit.
Source:
Recipe type: Main Dish
Serves: 3- 4 servings
Ingredients
  • 2 tablespoons canola oil divided
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground cinnamon
  • 1 (1-pound) pork tenderloin, trimmed
  • 3 large shallots quartered
  • 8 ounces fresh cherries pitted and halved
  • ¼ cup unsalted chicken stock
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon brown sugar
  • 1 tablespoon butter
  • ¼ cup coarsely chopped fresh flat-leaf parsley
Directions
  1. Preheat oven to 425°.
  2. Heat a large ovenproof skillet over medium-high heat. Add one tablespoon oil; swirl to coat. Combine ½ teaspoon salt, pepper, cumin, and cinnamon. Rub pork evenly with spice mixture. Add pork to pan; sauté 4 minutes. Turn pork over; place pan in the oven and bake at 425° for 15 minutes or until a thermometer register 140°. Remove pork from pan; place on a cutting board (do not wipe out pan). Let pork stand 10 minutes. Cut into thin slices.
  3. Add remaining one tablespoon oil to pan; swirl to coat. Add shallots and cherries; sprinkle with remaining ¼ teaspoon salt. Place pan in oven; bake at 425° for 10 minutes (do not turn cherries). Carefully remove the pan from oven; place over medium-high heat. Stir in stock, vinegar, and sugar; bring to a boil. Cook 4 minutes or until liquid is syrupy. Remove from heat; stir in butter. Serve cherry mixture with pork; sprinkle with parsley.
Notes
Substitute Basil for the parsley for a tasty change. No Shallot, a small yellow onion will work. No fresh cherries, frozen unsweetened will work you will just have to cook longer to reduce the liquid to a syrupy consistency.

 

Stuffed Pork with crisp potatoes, Brussels sprouts and a baby green salad

 

Stuffed Pork with crisp potatoes, Brussels sprouts and a baby green salad
A recipe inspired by the winning recipe from the Master Chef Canada Mystery Box Challenge. An aromatic fig, walnut and apple stuffing with a seared savory Za’atar pork chop finished with a white wine pan sauce drizzled over the crisp Parmesan Potatoes
Recipe type: Main
Serves: 2 servings
Cook time: 
Total time: 
Ingredients
  • Baby Kale
  • 6 oz Brussels Sprouts quartered
  • 5 oz Cherry Tomatoes
  • 1 oz Black Mission Figs finely chopped
  • ½ oz Walnuts
  • 1 large Shallot small diced
  • 4 gm Fresh Rosemary
  • ½ oz Parmesan Cheese
  • 2 oz White Wine
  • ½ oz Butter
  • 3 gm Za’atar
  • 1 gm Dried Thyme
  • 1 oz Apple Cider Vinegar
  • 4 tbsp. oil divided
Directions
  1. Preheat the oven to 450 F
  2. Prepare the Black Mission figs, rosemary, shallot, brussels sprouts, fingerling potatoes, apple
  3. Prepare 2 parchment-lined baking sheets
  4. In a bowl add the fingerling potatoes, rosemary and 1 tbsp of oil season with salt and pepper toss to coat
  5. Arrange the potatoes, cut sides down on the pan. Roast 25 minutes
  6. In the same bowl add the Brussels sprouts, cherry tomatoes and 2 tsp of oil season with salt and pepper and toss to coat Arrange the vegetables on the second pan Roast for 18 min until Brussels sprouts are crisp. (Place in the oven 7 minutes after the potatoes were placed in the oven. That way they will come out at the same time.
  7. While the veggies & potatoes roast— Add ½ of the butter in a large non-stick frying pan over medium heat until melted. Add the apple, black mission figs, walnuts, dried thyme and ½ of the diced shallot. Cook for 3-5 min, stirring occasionally until the nuts are toasted. Season with salt and pepper. Add ¾ of the apple cider vinegar and cook for 30 sec. stirring to deglaze the pan, remove the stuffing from the pan and set aside
  8. Wipe the pan clean
  9. Dry the pork chops with a paper towel and season all sides with the Za’atar seasoning and salt and pepper. Arrange the pork on a work surface like a book and fill with the apple walnut stuffing. (there will stuffing left) Fold the chop to close use and use toothpicks to hold together. In the frying pan used earlier add 2 tsp oil and when shimmering add the pork chop and cook for 4 minutes per side ( or until the pork reaches 160F). Set the pork aside to rest. Be very careful not to overcook the pork as it will become dry and tough.
  10. In the same pan heat 2 tsp of oil over medium until hot. Add the remaining shallot and cook for 1 min, until softened. Add the white wine and cook for 1-2 min until reduced by half stirring and scraping the bottom to release any brown bits. Off heat, add the remaining butter and stir to melt. Season with salt and pepper
  11. Return the roasted potatoes to a bowl and add the parmesan cheese with 1 tsp of oil. Toss to coat.
  12. In another bowl add the remaining apple-cider vinegar and 2 tsp oil whisk together. Add the baby kale toss to coat.
  13. Serve the stuffed pork over the roasted vegetables and potatoes. Drizzle the white wine sauce over the top. Serve with he baby green salad.
Notes
Deglazing the pan with the white wine helps to release the flavor-packed fond at the bottom of the pan, boosting the impact of the sauce.

Asian Stir Fry Pork &Cabbage or Egg Roll in A Bowl

Asian Stir Fry Pork &Cabbage or Egg Roll in A Bowl
Asian Stir Fry Pork & Cabbage or Egg Roll in a Bowl tastes just like the inside of an egg roll, but without the wrapper tastes just as good if not better as leftovers
Source:
Cuisine: stir fry
Recipe type: main dish
Serves: 4
Ingredients
  • 1-pound ground pork
  • ½ head cabbage, shredded
  • 1 cup shredded carrot
  • 1 teaspoon sesame seed oil
  • ½ cup low sodium soy sauce
  • 1 teaspoon rice vinegar
  • 5 cloves garlic, minced
  • 1 teaspoon ginger
  • sliced green onion
  • sesame seeds
Directions
  1. In a large skillet, brown ground pork.
  2. Meanwhile, combine sesame seed oil, rice vinegar, garlic, soy sauce and ginger in a small bowl and set aside.
  3. Add the cabbage and carrot to the skillet and toss to combine. Stir in the soy sauce mixture.
  4. Cover and cook until the vegetables are soft, about 15 minutes.
  5. Garnish with green onion and sesame seeds.
Notes
You can use ground beef, chicken or turkey (If using lean meats like chicken or turkey add a ¼ cup chicken broth
Nutrition Information
Serving size: 272 g Calories: 236 Fat: 5.3 g Saturated fat: 1.6 g Trans fat: 0 g Carbohydrates: 13.1 g Sugar: 4.8 g Fiber: 3.4 g Protein: 33.6 g Cholesterol: 83 mg

 

Whiskey Butter Pork Chops with Corn

Whiskey Butter Pork Chops with Corn
Sweet, sour, buttery and bright – these skillet pork chops get a tasty, fresh dinner on the table in no time.
Recipe type: main dish
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 bone-in pork rib chops (2 lb)
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons butter
  • 1 cup thinly sliced sweet onion
  • 1 cup fresh or frozen (thawed) whole kernel sweet corn
  • ¼ cup whiskey
  • 1 tablespoon fresh lemon juice
  • ¼ cup shredded fresh basil leaves
Directions
  1. Rub pork chops with salt and pepper. In nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 6 to 7 minutes or until browned on the first side. Turn pork; reduce heat to medium, and continue to cook 4 to 5 minutes longer or until pork is no longer pink in center (at least145°F). Transfer to plate; cover with foil to keep warm.
  2. In the same skillet, melt remaining 1 tablespoon butter over medium-high heat. Add onion and corn; cook 3 to 4 minutes or until onion softens and begins to brown.
  3. Remove from heat; add whiskey, and return to heat. Cook 1 to 2 minutes over medium-high heat until whiskey evaporates. Stir in lemon juice.
  4. Pour corn mixture over pork. Sprinkle with basil.

 

Mojito Pork Chops

Mojito Pork Chops
Put a little Cuban spin on your pork chops with this fun cocktail-inspired skillet supper.
Recipe type: main dish
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 bone-in pork loin chops (about 2 lb)
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons butter
  • 2 cups cubed fresh pineapple
  • ¼ cup dark rum
  • ¼ cup sugar
  • 2 tablespoons chopped fresh mint leaves
  • 1 lime, cut into wedges
  • 2 cups cooked white rice
Directions
  1. Rub pork chops with salt and pepper. In non-stick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 3 to 4 minutes or until browned on first side. Turn pork; reduce heat to medium, and cook 2 to 3 minutes longer or until pork is no longer pink in center (at least ). Transfer to plate; cover with foil to keep warm.
  2. In same skillet, melt remaining 1 tablespoon butter over medium-high heat; add pineapple, and cook 2 to 4 minutes, turning once, until pineapple is golden brown on edges.
  3. Remove from heat; add rum, and return to heat; cook 1 to 2 minutes over medium-high heat until rum absorbs into mixture. Add sugar; cook 1 to 2 minutes or until sugar melts and begins to caramelize.
  4. Pour pineapple mixture over pork. Sprinkle with mint. Serve with lime wedges and rice.
Notes
Pre-cubed pineapple from the grocery store works just fine in this recipe.

 

Ultra-Crispy Slow-Roasted Pork Shoulder

Ultra-Crispy Slow-Roasted Pork Shoulder
This roast has juicy, porky, spoon-tender middle, and an impossibly crisp and crusty-on-the-outside
Source:
Recipe type: Main Dish
Serves: serves 8 - 12
Ingredients
  • 1 whole bone-in, skin on pork shoulder, 8 to 12 lbs total
  • ¼ cup brown sugar
  • 2 tablespoons kosher salt
  • freshly ground black pepper
Directions
  1. Combine Sugar and salt in small bone. Pat roast dry with paper towels. Remove skin leaving ¼ inch of fat. Cut slits spaced 1 inch apart in a crosshatch pattern in the surface layer of fat. Being careful not to cut into the meat. Rub roast evenly with sugar mixture. Wrap roast in plastic and refrigerate for at least 6 hours or up to 24 hours.
  2. Adjust oven rack to middle position and preheat oven to 250°F.
  3. Line a rimmed baking sheet with heavy-duty aluminum foil (see note) and set a wire rack inside it. Place a piece of parchment paper on top of the wire rack. Season pork on all sides with pepper and place on parchment paper. Place roast fat side up and transfer to oven and roast until knife or fork inserted into side shows very little resistance when twisted, about 8 hours total.
  4. Remove pork from oven and tent with foil. Let rest at room temperature for at least 30 minutes and up to 2 hours. Increase oven to 500°F and allow to preheat. Return pork to the oven and roast until skin is blistered and puffed, rotating every 5 minutes, about 20 minutes’ total. Remove from oven, tent with foil and allow to rest an additional 15 minutes. Serve with port wine cherry sauce or cider golden raisin sauce.
Notes
Why this roast is so Good. It’s the two-stage cooking process. First, the roast is slow-cooked in a low oven. This method gives ample time for the tough connective tissue inside the shoulder to break down into juicy, rich gelatin while ensuring that it doesn't dry out. At the same time, proteins in the skin begin to break down, softening up its structure. This allows the skin to puff, crackle, and crisp up when you finish the shoulder with a blast in a hot, hot oven.

 

Mini Bacon-Wrapped Meatloafs

Mini Bacon-Wrapped Meatloafs
Small in size, big in flavor. Meatloaf may not be the most glamorous dish, but it is a classic comfort food that we all crave from time to time. These mini loafs are so much better when wrapped in Bacon.
Source:
Recipe type: Main Dish
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 garlic cloves, minced
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons ketchup
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 egg
  • 1½ pounds ground meat (beef, pork, turkey, chicken or a mixture)
  • ¾ cup plain breadcrumbs
  • 6 strips bacon halved
Directions
  1. Preheat the oven to . Line a baking sheet with parchment paper.
  2. In a medium sauté pan, heat the oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more. Transfer the mixture to a medium bowl and let cool about 5 minutes.
  3. Add the Worcestershire, ketchup, vinegar, mustard, paprika, cumin, salt, pepper and egg to the bowl with the onion and mix to combine.
  4. Add the meat and mix to combine fully. Add the bread crumbs and mix to combine.
  5. Divide the mixture into four even portions and then form into miniature loaves on the prepared baking sheet. Each loaf should be about long and 1½ to wide.
  6. Wrap each loaf with 3 pieces of the halved bacon.
  7. Bake the meatloaves until the bacon is well browned, and they are cooked through, 20 to 25 minutes. Cool slightly before serving warm.
Notes
If you have mini loaf pans, you can use them in step 5 instead of forming the loaves on the baking sheet. In step 6, just lay the bacon strips on top of the loaves in the pans.

 

Herbed Pork Tenderloin with Mustard-Roasted Apples & Potatoes

Herbed Pork Tenderloin with Mustard-Roasted Apples & Potatoes
Fresh rosemary, sage, and thyme and Dijon mustard coats quick-cooking pork tenderloin, which pairs beautifully with tender apples and potatoes. . This dish will make your kitchen smell like a dream, and the flavor is even better.
Serves: 4-6 servings
Ingredients
  • Cooking spray
  • 1-1/2 lb. red potatoes, cut into ½-inch pieces
  • 1 large red onion, cut into ½-inch pieces
  • 5 Tbs. extra-virgin olive oil
  • 2 Tbs. country-style Dijon mustard
  • 2 medium cloves garlic, mashed to a paste with the side of a chef’s knife
  • Kosher salt and freshly ground black pepper
  • 2 small pork tenderloins (about 1 lb. each), trimmed
  • 1 Tbs. dark brown sugar
  • 1 Tbs. chopped fresh rosemary
  • 1 Tbs. chopped fresh sage
  • 1 Tbs. chopped fresh thyme
  • 1 Tbs. white wine vinegar
  • 2 green apples, cored and cut into 8 wedges each
  • Flaky sea salt
Directions
  1. Position a rack in the center of the oven and heat the oven to 450°F.
  2. Line a large rimmed sheet pan with aluminum foil or parchment and mist with cooking spray. Toss the potatoes and onion together on the prepared pan.
  3. In a small bowl, whisk together ¼ cup of the oil, 1 Tbs. of the mustard, the mashed garlic, and a big pinch each of salt and pepper. Reserve 2 Tbs. and drizzle the remaining mixture over the vegetables on the sheet pan, tossing to coat. Spread the vegetables evenly and roast until beginning to soften and color slightly, 10 to 15 minutes.
  4. Meanwhile, pat the pork tenderloins dry with a paper towel. In a small bowl, combine the remaining 1 Tbs. oil and mustard with the sugar, 1 tsp. salt, and ½ tsp. pepper; rub all over the pork. Sprinkle the chopped fresh herbs to coat on all sides.
  5. Toss the apple wedges with the reserved 2 Tbs. of dressing, then toss with the vegetables on the pan. Place the tenderloins on top of the vegetables, leaving some space between the two pieces of meat.
  6. Roast, flipping the meat once halfway through, until the vegetables are browned and tender and an instant-read thermometer inserted into the thickest part of the pork registers 145°F, 25 to 30 minutes’ total.
  7. Transfer the pork to a cutting board and let rest, loosely covered with aluminum foil, for 10 minutes. Meanwhile, toss the vegetables with the vinegar.
  8. Slice the pork, sprinkle with sea salt, and serve with the vegetables.
Notes
You can also reverse the above procedure by putting the vegetables and the meat all at the same time when the pork done and resting continue cooking the veggies an extra 10 minutes.
Nutrition Information
Serving size: 337 g Calories: 427 Fat: 17.7 g Saturated fat: 3.6 g Trans fat: 0.1 Carbohydrates: 25.7 g Sodium: 153 mg Fiber: 4 g Protein: 41.8 g Cholesterol: 110 mg

 

Pork Chops with Peppered Apples & Warm Chard Slaw

Pork Chops with Peppered Apples & Warm Chard Slaw
Fast-fry pork chops topped with peppered apples and served with warm chard slaw makes for a quick and impressive meal. Serve with crusty bread.
Recipe type: Main dish
Serves: 4
Cook time: 
Total time: 
Ingredients
  • 8 boneless fast-fry pork chops, (about 1 lb/450 g)
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) pepper
  • 2 tsp (10 mL) olive oil
  • Peppered Apples:
  • 1 tbsp. (15 mL) butter
  • 3 sweet-tart apples, (such as Cortland or Spartan), peeled and cut in () cubes
  • ¼ cup (60 mL) apple cider
  • 2 tsp (10 mL) liquid honey
  • ¼ tsp (1 mL) coarse pepper
  • 1 pinch salt
  • Warm Chard Slaw:
  • 2 tsp (10 mL) olive oil
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) liquid honey
  • 1 bunch Swiss chard, thinly sliced
  • 2 tsp (10 mL) lemon juice
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) pepper
Directions
  1. Peppered Apples:
  2. In a skillet, melt butter over medium-high heat; cook apples, stirring often, until tender crisp, about 4 minutes. Stir in cider and honey; reduce heat to medium and cook, stirring occasionally, until apples are tender, about 5 minutes. Stir in pepper and salt. Set aside and keep warm.
  3. Pork Chops
  4. Sprinkle both sides of pork chops with salt and pepper. In large skillet, heat oil over medium-high heat; cook chops, in batches and turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 4 to 6 minutes. Transfer to plate; keep warm.
  5. Warm Chard Slaw:
  6. In same skillet, heat oil over medium heat; cook garlic, stirring, for 30 seconds. Stir in honey until melted. Stir in chard; cook, stirring occasionally, until wilted, about 3 minutes. Stir in lemon juice, salt and pepper. Serve with pork chops and apples
Notes
Brocolli (thinly sliced), kale, or spinach are good substitutes for the Chard
Nutrition Information
Serving size: 1 serving Calories: 299 Fat: 10 g Carbohydrates: 24 g Sugar: 18 g Sodium: 509 mg Fiber: 3 g Protein: 29 g Cholesterol: 67 g

 

Vietnamese Pork Chops 
With Pickled Watermelon

Vietnamese Pork Chops 
With Pickled Watermelon
This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth. The watermelon rind is what gives this recipe a punch of flavour and makes it so good.
Ingredients
  • Pork Chops
  • 2 small shallots, thinly sliced into rings
  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 2 tablespoons sugar
  • ½ teaspoons Sriracha
  • 4 1"-thick bone-in pork chops 
(about 2 ½ lb. total)
  • Salad
  • 6 tablespoons vegetable oil, divided
  • 4 small shallots, thinly sliced
  • Kosher salt
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon reduced-sodium soy sauce
  • ¼ teaspoon sugar
  • Freshly ground black pepper
  • 4 cups trimmed arugula
  • ½ pound seedless watermelon, rind removed, cut into pieces, thinly sliced
  • ½ cup Pickled Watermelon Rind (click for recipe), thinly sliced
Directions
  1. Pork Chops
  2. Whisk shallots, soy sauce, fish sauce, sugar, and Sriracha in a shallow baking dish. Add pork chops and turn to coat. Cover and chill, turning occasionally, 
at least 1 hour.
  3. Prepare grill for medium-high heat. Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.
  4. Salad
  5. Heat 4 Tbsp. oil in a small saucepan over medium heat. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 4 minutes. Transfer to paper towels to drain; season with salt.
  6. Whisk vinegar, soy sauce, sugar, and remaining 2 Tbsp. oil in a large bowl; season with salt and pepper. Add Arugula salad greens, watermelon, and Pickled Watermelon 
Rind; season with salt and pepper and toss gently to coat.
  7. Serve pork chops with watermelon salad topped with fried shallots.
Notes
Pork chops can be 
marinated 12 hours ahead. Keep chilled. The pickled watermelon rind makes this recipe as it gives it a punch of flavor. If making pickled watermelon Rind this recipe also asks for a 12 hour marinating time.

 

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