Savor and Share: Pork

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If you are curious what’s new with the other white meat, visit PorkKnifeandSpoon.com, the official blog of the National Pork Board. Then send us your favorite (new or otherwise) pork recipes for the Recipe Box of Feb. 28.

Post recipes using the comment link below. You might just win a cookbook for your efforts. Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.)

Remember citrus recipes for Feb. 21. And it’s not to early to think about recipes using nuts for March 7.

Categories: Reader favorites
Joe Stalvey

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2 Responses

  1. Eileen Fischer says:

    From Dorothy Coleman of New Milford:
    Caribbean Pork Casserole
    Serves 6
    2 1/2 pounds country-style pork spareribs
    Salt and pepper, to taste
    1 large onion, chopped
    1 clove garlic, minced
    2 (14.5-ounce) cans beef broth
    2 cups long grain white rice
    1 (15-ounce) can chickpeas, drained
    2/3 cup water
    1/3 cup red wine vinegar
    1 tablespoon paprika
    1 tablespoon dried oregano
    1 (4-ounce) jar sliced pimientos, drained
    Heat oven to 350 degrees. Season spareribs with salt and pepper. Brown spareribs in a large Dutch oven over medium heat. Transfer ribs to plate. Add onion and garlic to pot and saute until onion is translucent, about 5 minutes. Add all remaining ingredients, except pimientos to pot. Push ribs into the rice mixture. Season with salt and pepper. Cover pot and bake until meat and rice are tender and all liquids are absorbed, about 50 minutes. Top casserole with pimientos before serving.

  2. Eileen Fischer says:

    From Sandra Walker of Brookfield, this week’s cookbook winner:

    Stuffed Pork Chops
    Serves 4
    4 pork rib chops, 1½-inch thick
    Stuffing:
    1 tablespoon orange zest
    1½ teaspoons finely diced fresh ginger root
    1/4 apple, peeled, cored and finely diced
    2 tablespoons raisins
    1/8 teaspoon ground cloves
    1/8 teaspoon salt
    1/8 teaspoon white pepper
    3 fresh sage leaves, finely chopped
    2 tablespoons finely chopped green onions, green part only
    Rub:
    1 tablespoon olive oil
    1/8 teaspoon salt
    1/8 teaspoon pepper
    Sauce:
    ½ cup orange juice
    ½ cup white wine
    1 tablespoon cornstarch
    Make a pocket for the stuffing in each pork chop. Combine in a small bowl all the stuffing ingredients: orange zest, ginger, apple, raisins, cloves, salt, pepper, sage leaves and green onions. Stuff each pork chop with 2 tablespoons of stuffing and close the opening with a tooth pick. Rub each pork chop with oil, salt and pepper. Brown in large skillet over medium heat. Place in a 325-degree oven and bake for 45 minutes to 1 hour until tender. While chops are baking, combine orange juice, wine and cornstarch in a small pot. Cook stirring constantly until mixture comes to a boil and is thickened. Serve over the pork chops with mashed sweet potatoes and broccoli.

    From Mildred Cogliandro of Riverside:
    Cold Roast Pork Roll
    Makes 6-8 servings
    1 (3-pound after boning) pork loin roast, boned and flattened
    Salt and freshly ground pepper, to taste
    1½ cups diced dried apricots
    1 cup roasted pine nuts
    1 tablespoon brown sugar
    1 teaspoon rubbed sage
    1 teaspoon fennel seeds
    ½ teaspoon powdered ginger
    ¼ cup bourbon whiskey
    Spread flattened pork out on counter, fat side down and pound until about 1-inch thick. Sprinkle with salt and pepper, to taste. Scatter apricots and pine nuts evenly over surface. Sprinkle evenly with brown sugar, sage, fennel and ginger.
    Press fruits and spices firmly into meat and roll up tightly. Tie with heavy-duty twine at 2-inch intervals.
    Place roast in baking pan and sprinkle with two tablespoons of the bourbon. Roast at 325 degrees for about 2½ to 3 hours, or until meat thermometer registers 170 degrees internal heat.
    Remove from oven and cool completely on wire rack. When cooled, slice into 1 ½-inch rounds and pack separately in plastic sandwich bags. Seal and freeze.

    From Mildred Cogliandro of Riverside:
    Sicilian-Style Pork Roast with Rosemary
    Makes 8 servings
    2 tablespoons minced garlic
    1 tablespoon grated lemon zest
    1 tablespoon hot red pepper flakes
    2 tablespoons salt
    5 pounds boneless pork roast, untied
    2 tablespoons olive oil
    1 tablespoon freshly ground black pepper
    5 sprigs fresh rosemary
    Heat oven to 350 degrees. Put garlic, lemon zest, hot pepper flakes and 1 tablespoon salt in food processor or blender. Process to a paste. Set aside 1½ teaspoons paste; rub remainder into underside of the meat. Tie roast neatly with string.
    Using a small sharp knife, make four incisions, about ½-inch long and ½-inch deep, in the roast. Stuff the incisions with the remaining paste. Rub roast all over with olive oil, then with black pepper and remaining teaspoon of salt. Tie rosemary sprigs onto roast with string.
    Place roast on a rack in a roasting pan and roast until meat is done, about 2-2½ hours. Remove and let rest 10 minutes before slicing.

    From Valerie Duguay of Milford:
    Pork Medallion Scallopini
    Makes 4 servings
    1-1½ pounds pork tenderloin
    ¾ cup flour
    6 teaspoons butter
    2 tablespoons olive oil
    1 small garlic clove, minced
    1 pound sliced fresh mushrooms
    3 tablespoons lemon juice
    1 (14-ounce) can chicken broth
    ¼ cup white wine, if desired
    Slice the tenderloin into thin medallions. In skillet, melt the butter, olive oil and saute garlic. Lightly brown the medallions.
    Place browned meat in an oven-proof casserole dish. Add mushrooms to pan and sauté until they lose their crispness. Add to casserole.
    In skillet, combine lemon juice, broth and wine. Stir and heat until mixture bubbles. Pour over casserole. Bake at 325 degrees for 30 minutes. Serve over angel hair pasta or rice.

    From Rose Sagliano of Bridgeport:
    Pork in Orange-Cider Sauce
    Makes 4 servings
    2 pounds pork tenderloin
    2 tablespoons brown sugar
    2 teaspoons dry mustard
    2 tablespoons corn oil
    1 tablespoon cornstarch
    Juice of 1 orange
    ¾ cup cider
    Salt and pepper
    1 clove garlic, crushed
    6 stuffed olives, sliced
    4 cloves
    Pineapple slices
    Cut tenderloin into slices and pound flat. Mix sugar and mustard and coat both sides of meat. Heat oil in sauté pan. Brown meat on both sides and removeto a casserole dish.
    Add cornstarch to remaining fat; stir and cook 1 minute. Add orange juice, made up to 1 ¼ cups with cider. Stir until boiling and boil for 2 minutes.
    Add seasoning, garlic, olives and cloves. Pour over meat and cover. Cook in oven heated to 350 degrees for 30-35 minutes. Remove cloves and check seasoning. Serve with broiled pineapple slices.

    From Rose Sagliano of Brigeport:
    Curried Pork with Shrimp
    Makes 4 servings
    ½ pound pork, shredded into thin strips
    2 tablespoons soy sauce
    2 tablespoons vegetable oil
    2 teaspoons curry powder
    1 small onion, minced
    3 celery stalks, cut into ½-inch slices
    2 scallions, cut into 1/8-inch slices
    ½ tablespoon cornstarch
    ½ cup chicken broth
    ½ pound whole cooked shrimp
    Marinate pork in soy sauce, 20 minutes. Heat oil in wok or skillet. Brown curry and onion until aroma becomes strong. Stir fry pork, about 4 minutes or until well done. Put aside.
    Combine celery and scallions. Stir fry 1-2 minutes. Return pork and add cornstarch, chicken broth and shrimp. Heat until sauce is clear and thickened and shrimp are heated through. Serve with noodles.

    From Rose Sagliano of Bridgeport:
    Pork in Orange-Cider Sauce
    Makes 4 servings
    2 pounds pork tenderloin
    2 tablespoons brown sugar
    2 teaspoons dry mustard
    2 tablespoons corn oil
    1 tablespoon cornstarch
    Juice of 1 orange
    ¾ cup cider
    Salt and pepper
    1 clove garlic, crushed
    6 stuffed olives, sliced
    4 cloves
    Pineapple slices
    Cut tenderloin into slices and pound flat. Mix sugar and mustard and coat both sides of meat. Heat oil in sauté pan. Brown meat on both sides and remove to casserole dish.
    Add cornstarch to remaining fat; stir and cook 1 minute. Add orange juice, made up to 1 ¼ cups with cider. Stir until boiling and boil for 2 minutes.
    Add seasoning, garlic, olives and cloves. Pour over meat and cover. Cook in oven heated to 350 degrees for 30-35 minutes. Remove cloves and check seasoning. Serve with broiled pineapple slices.

    From Mary Ann Arlio of Trumbull:
    Oven Ribs
    Makes 6 servings
    2 cups chili sauce
    ½ cup vegetable oil
    ½ cup chili powder
    ½ cup cider vinegar
    ¼ cup apple juice
    2 tablespoons Worcestershire sauce
    1 tablespoon allspice
    1 tablespoon paprika
    1 tablespoon garlic powder
    1 tablespoon onion powder
    1 tablespoon dried basil
    1 cup brown sugar, packed
    ½ teaspoon kosher salt
    ½ teaspoon black pepper
    2 racks pork ribs
    To make marinade, combine all ingredients but ribs in large bowl.
    Put ribs in large roaster pan. Pour marinade over all, making sure to cover all sides. Refrigerate for 24 hours.
    Heat oven to 300 degrees. Remove racks from pan but preserve marinade. Place ribs on rack of roasting pan. Bake uncovered for 5 hours, basting with reserved marinade every 30 minutes.
    After last basting, place marinade in small pan. Bring to boil and reduce heat. Simmer for 5 minutes and serve with ribs.

    From Mary Ann Arlio of Trumbull:
    Pork Chop Dinner
    1 tablespoon butter
    1 tablespoon olive oil
    6 bone-in pork chops, 1-inch thick
    1 can cream mushroom soup
    1 can mushrooms, drained
    1/4 cup Dijon mustard
    1/4 cup chicken broth
    2 cloves garlic, minced
    1/2 teaspoon salt
    1/2 teaspoon basil
    1/4 teaspoon pepper
    6 red potatoes, sliced thin
    1 onion, sliced
    Chopped parsley
    Brown pork chops in a skillet with butter and oil. Remove from skillet and place in a slow cooker. Combine soup, mushrooms, mustard, broth, garlic, salt, pepper and basil in a bowl. Add sliced potatoes and onion stirring to coat. Place on top of chops. Cook on low for six hours. Remove to serving platter. Sprinkle with parsley.