PAN SEARED BALSAMIC PORK AND NOODLES

1/4 cup olive oil
1/4 cup white balsamic vinegar
1 tsp Dijon mustard
2 garlic cloves, minced
1/2 tsp salt
1 pork tenderloin, cut into 1/2-in. round slices
1/2 340-g pkg broad egg noodles
1/2 red onion, thinly sliced
1/2 cup torn fresh basil leaves
Instructions
WHISK oil with vinegar, Dijon, garlic and salt in a bowl. Add pork and turn to coat.
COOK noodles in a large pot of boiling water, following package directions but omitting salt, until al dente, about 6 min. Reserve 1/2 cup of pasta water before draining.
HEAT a large non-stick frying pan over medium. Remove pork from marinade and add to pan in 2 batches. Reserve marinade. Cook until cooked through, 2 to 3 min per side. Transfer to a plate.
ADD  onion to pan. Stir often until onion starts to soften, 3 min. Add reserved pasta water and marinade. Heat 1 min. Distribute mixture over noodles. Top with

VIETNAMESE BARBECUED PORK SANDWICH

Next Recipe
Ingredients
2 scallions, minced
1 fresh red or green chile pepper, seeded and minced
2 cloves garlic, minced
4 tablespoons sugar, divided
1/4 teaspoon ground black pepper
2 tablespoons Vietnamese fish sauce
1 1/2 tablespoons lime juice
1 pork tenderloin, about 1 1/2 pounds, trimmed
1 cup rice wine vinegar
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 baguette
2 carrots, peeled and thinly sliced on the diagonal
1 cup thinly sliced daikon
2 teaspoons vegetable oil
Mayonnaise
1/2 English cucumber, peeled and thinly sliced
3 jalapeno or serrano peppers, seeded and thinly sliced
Fresh cilantro leaves
Directions
Preheated a grill to medium-high heat.

In a resealable plastic food storage bag, combine the scallions, minced chile pepper, garlic, 1 tablespoon of the sugar, black pepper, fish sauce, and lime juice and stir until sugar is dissolved. Add the pork, turn to coat evenly, and seal. Allow to marinate, turning occasionally, at least 6 hours and up to overnight, in the refrigerator. Remove the pork from the marinade. Pat the pork dry and brush all over with the vegetable oil. Place on the grill, turning often, until an instant-read thermometer inserted into the center registers 145 to 150 degrees F, 18 to 20 minutes. Remove the pork from the grill and allow to rest prior to slicing.

In a small nonreactive saucepan combine the vinegar, remaining 3 tablespoons of sugar, crushed red pepper, and salt and bring to a boil, stirring until sugar and salt are dissolved. Remove from the heat and cool slightly.

Cut the French bread into 4 pieces, about 6-inches long. Cut each piece in half lengthwise. If the bread is very dense, remove some of the inner bread by pinching pieces to hollow bread slightly. Place the bread halves on the grill to toast. Transfer the slightly cooled vinegar mixture to a nonreactive mixing bowl and add the carrots and daikon. Place in the refrigerator for at least 30 minutes and up to overnight. Spread both sides of the toasted bread liberally with mayonnaise. Slice the pork into rounds and divide evenly between the bottoms of each sandwich. Top with cucumber slices, pickled carrot and daikon mixture, and sliced peppers to taste. Garnish with cilantro leaves then place the top of the sandwich over all. Cut each sandwich in half, serve immediately.

PORK WITH NOODLES

Directions
Trim off fat from pork and cut across the grain into 1/4-inch (0.5 cm) thick strips. In a bowl, sprinkle pork with half of the paprika and 1/4 tsp (1 mL) each, salt and pepper. In a large skillet, melt half of the butter over medium-high heat. Brown pork strips in three batches, adding more of the butter as necessary; transfer to a clean bowl.


Reduce heat to medium. Melt remaining butter in skillet; add sweet peppers, onion, remaining paprika and 1/4 cup (50 mL) of the broth to skillet and saut? for about 3 min or until onion is softened. Stir in remaining broth. Whisk flour into Milk and stir into skillet. Increase heat to medium-high; bring to a simmer, stirring and scraping up any brown bits stuck to pan. Reduce heat and simmer, stirring often, for about 5 min or until sauce is thickened.


Meanwhile, in a large pot of boiling salted water, cook noodles for about 6 min or until tender but firm. Drain well.


Return pork and accumulated juices to sauce. Simmer, stirring often, for 2 min or until just a hint of pink remains in pork. Remove from heat; stir yogurt then stir into sauce. Season to taste with salt and pepper. Divide noodles among serving bowls; spoon sauce on top and sprinkle with parsley.


Makes 4 servings.



Additional information : Be sure to let the skillet heat up before adding the pork. This helps the pork brown and stay tender and adds great flavour to the sauce.


For the Adventurous: Add a minced fresh hot pepper with sweet peppers; use hot or smoked paprika and replace parsley with rosemary or thyme.

Ingredients
1 lb (500 g) boneless pork loin
2 tbsp (30 ml) sweet paprika, divided
Salt
Pepper
1 tbsp (15 ml) butter, divided
2 sweet peppers (red, yellow, green and/or orange), cut into thin strips
1 onion, halved and thinly sliced
1 cup (250 ml) reduced-sodium chicken broth or stock, divided
1/4 cup (50 ml) all-purpose flour
2 cups (500 ml) milk
8 oz (250 g) extra-broad egg noodles
1/2 cup (125 ml) plain yogurt, (not fat-free)
Chopped fresh parsley

PHILIPINO BB PORK SKEWERS

ilipino BBQ Recipe Philippines Barbecue Basic Ingredients

• 1/2 kilo of pork sliced into slightly thin strips
• 1/2 cup vinegar
• 1/4 cup ketchup
• 1/4 cup soy sauce
• 1/2 cup brown sugar
• 1 tbsp hot sauce
• 1 can calamansi soda (Sprite softdrinks would do as a substitute
• 1 head of garlic crushed
• 1 small onion minced
• salt to taste
• 1 tbsp cooking oil
• 1 tbsp sesame oil
• skewers

Filipino BBQ Recipe Philippines Barbecue Cooking Procedure

• Combine the liquid ingredients, sugar, onions and garlic and touch of salt to make your marinade.
• Add in the strips of pork. Let this marinade for a minimum of 1 hour, preferably overnight in the fridge.
• Make sure you soaked your skewers to prevent them from burning when on the grill. Skewer the meat. Set aside to let the excess marinade to drip.
• Boil the marinade until it's reduced to half. Transfer into a bowl and mix the oil. This would be a good glaze as we grill the bbq. Sesame oil makes the bbq aromatic as we grill.
• Grill the skewered meat over charcoal for a few minutes. Probably would take about 5 minutes on each side. Brush both sides with the glaze to give it some shine and colo

CHINESE BB PORK

1. Cut the pork into strips approximately 2 inches wide and 5 inches long.

2. Smash and peel the garlic, and mash it with a mortar and pestle or with a fork.

3. In a medium bowl, whisk together the rice wine or sherry, hoisin sauce, ketchup, soy sauce, liquid honey, brown sugar, mashed garlic and five-spice powder. If using the red food coloring, add it now.

4. Place the pork in a shallow 9 X 13-inch glass baking dish. Pour the marinade over. Marinate the pork in the refrigerator, covered, for 3 hours. Remove the pork from the dish. Reserve the marinade.

5. Preheat the oven (425 degrees Fahrenheit for pork tenderloin, 350 degrees for shoulder or butt). Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the pork on a rack above the water. Roast until golden brown, brushing 2 or 3 times with the reserved marinade (about 30 minutes total roasting time for the tenderloin, 45 minutes total roasting time for the shoulder or butt). The internal temperature of the pork should be 160 degrees F. Remove and cool.

6. When the pork is cool enough to handle, cut across the grain into pieces 1/4-inch thick. Serve at room temperature, cold, or use to make steamed buns.

7. Cut the pork into strips approximately 2 inches wide and 5 inches long.

8. Smash and peel the garlic, and mash it with a mortar and pestle or with a fork.

9. In a medium bowl, whisk together the rice wine or sherry, hoisin sauce, ketchup, soy sauce, liquid honey, brown sugar, mashed garlic and five-spice powder. If using the red food coloring, add it now.

10. Place the pork in a shallow 9 X 13-inch glass baking dish. Pour the marinade over. Marinate the pork in the refrigerator, covered, for 3 hours. Remove the pork from the dish. Reserve the marinade.

11. Preheat the oven (425 degrees Fahrenheit for pork tenderloin, 350 degrees for shoulder or butt). Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the pork on a rack above the water. Roast until golden brown, brushing 2 or 3 times with the reserved marinade (about 30 minutes total roasting time for the tenderloin, 45 minutes total roasting time for the shoulder or butt). The internal temperature of the pork should be 160 degrees F. Remove and cool.

12. When the pork is cool enough to handle, cut across the grain into pieces 1/4-inch thick. Serve at room temperature, cold, or use to make steamed buns.


Ingredients
1 1/2 pounds pork tenderloin, shoulder, or butt
2 cloves garlic, peeled and mashed
2 tablespoons Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
2 tablespoons ketchup
1 1/2 tablespoons soy sauce
1 tablespoon liquid honey
2 teaspoons brown sugar
1/4 teaspoon five-spice powder
a few drops red food coloring, optional

PORK TENDERLOIN STUFFED WITH APPLES AND GROUND PORK

Filling:
1 cup of chopped mushrooms (pick your type, white, porcini, oyster, shiitake, etc)
3/4 cup of chopped apples
2 tsp salt
2 tbsp olive oil
1 cup minced onion
1 tbsp finely minced garlic
1 1/2 tsp each of dried thyme and rosemary
2 tbsp of apple cider (fresh pressed if available) I have an orchard just up the road that makes a nice cider
1/2 tsp ground black pepper
1 lb of ground pork
The Pork Loin:
3 lb pork loin (trimmed)
1 tsp fleur de sel
1/2 tsp freshly ground black pepper
3-4 oz of sliced prosciutto
4 sprigs of rosemary
2 large Honey Crisp apples, cored, peeled and quartered
2 tbsp extra virgin olive oil
1/2 cup of apple cider
Putting it together:
The Filling
In a large skillet over medium heat add 2 tbsp olive oil. Add onion, cook stirring often, until soft and lightly golden, about 7-9 minutes. Add mushrooms and apples, cook, stirring occasionally, until flavours meld, about 5 minutes. Stir in garlic, thyme and rosemary, cook for 1 minute. Add cider and cook until liquid is absorbed, about 1 minute. Stir in salt and pepper. Transfer mixture to a bowl and let cool completely. Add ground pork and stir to combine well.
The Pork
If you can get a butcher to butterfly the pork, great. If not, then follow these easy steps.
Put pork loin on work surface with short end facing you. Holding a long thin sharp knife parallel to the work surface and beginning along one side, cut 1/2 inch above underside of the roast. Continue slicing inward, pulling back the meat with your free hand and unrolling the roast like a carpet, until the entire loin is flat. Cover with a sheet of plastic wrap. Using a meat mallet ( I do not have one, but I do have old Irons from the 1900′s that are perfect for getting the met to an even thickness.
Remove wrap and season with salt and pepper. With the loin flat add the filling, leaving a 3/4 inch border around the outside. Now roll the pork very tightly like a sleeping bag, cylinder or swiss roll. Wrap the pork with the prosciutto and tie the roast securely with kitchen twine at one inch intervals. Place rosemary sprigs under the twine.
Pre heat oven to 400 degrees F. Place apples in large Dutch Oven. In a skillet over medium high heat add olive oil and brown roast on all sides, about 5 -7 minutes total, then set on apples in Dutch Oven. Add cider to skillet and bring to boil, scrape off the brown bit and pour over roast. You should roast pork to an inside temp reaches 140 degrees about 1 hour and 40 minutes. After it is done let roast rest for 20 minutes. Put roast on platter along with apples.

Stuffed Pork Tenderloin Wrapped with Prosciutto

Serves 4 to 6
Stuffing:

• 1 Tablespoon neutral oil such as canola or safflower
• 1 small onion, finely diced
• 1 clove garlic, finely minced
• 3 slices white bread, crusts trimmed and cut into ½” cubes
• ½ teaspoon finely chopped rosemary
• ½ teaspoon finely chopped fresh thyme
• 1 teaspoon finely chopped fresh sage
• ¼ cup chicken stock
• 1 Tablespoon white wine (optional)
• 5 swiss chard leaves, chopped (about 1 cup of chopped chard)
• 1 slice prosciutto, cut into small dice
• ¼ cup (packed) shredded mozzarella or smoked mozzarella

Pork:

• 1 lb. (450 grams) whole pork tenderloin
• 4 to 5 slices prosciutto, sliced paper-thin
• 1 piece dry spaghetti
• 1-1/2 Tablespoons oil
• 2 large pieces of plastic wrap

1. Preheat oven to 425 degrees Fahrenheit.
2. To make stuffing: In a large skillet, heat 1 Tablespoon of oil on medium-high heat. Add onion and garlic and sauté until they begin to soften, about 2 minutes. Add bread cubes and toast for 1 minute. Add herbs and cook for another minute.
3. Pour in chicken stock and wine. Add swiss chard and cook until the chard goes limp, about 2 minutes. Stir mixture and continue to cook for a couple of minutes, until all liquid has been absorbed.
4. Remove stuffing from the heat. Stir in diced prosciutto and mozzarella. Set mixture aside until ready to stuff the pork (stuffing can be made in advance and refrigerated up to 24 hours).
5. To Prepare Pork: Slice open and pound out pork between sheets of plastic wrap as detailed above (“Preparing the Pork for Stuffing’).
6. Lay the prepared pork flat and spoon the stuffing in a line down the middle. Roll up the tenderloin and secure with pieces of dry spaghetti (see “A Useful Tip to Keep it Together”) or toothpicks.
7. Wrap the entire tenderloin with prosciutto slices. Pour 1-1/2 Tablespoons oil on the bottom of a baking sheet and place the tenderloin on the sheet.
8. Roast pork for about 30 minutes or until the meat is just faintly pink when sliced into. Let cool slightly and slice. Serve with roast potatoes, rice or risotto. Garnish with a sprig of fresh sage.

Bacon Wrapped Fig & Blue Cheese Stuffed Pork Tenderloin

1/2 cup crumbled blue cheese
4 fresh figs, small dice
1 pork tenderloin
3-6 slices of bacon (will vary depending on size of tenderloin and type of bacon)
kosher salt and freshly cracked black pepper

Prepare grill to medium heat.

In a small bowl, combine the diced figs and crumbled blue cheese. Toss to evenly distribute.
Butterfly the pork tenderloin by slicing lengthwise almost all the way through then open the meat up like a book. Season all surfaces of the pork liberally with kosher salt and freshly cracked black pepper. Evenly distribute the fig/blue cheese mixture down the middle of the seasoned butterflied pork leaving about 1/2 inch of space on the edges. Roll the pork back up into the shape of the tenderloin, encasing the stuffing with the meat. Using 5 to 6 toothpicks, securely fasten the pork back together at the edges.
Wrap the stuffed tenderloin evenly with the slices of bacon, securing them to the existing toothpick. You can use more toothpicks to secure the bacon if necessary but the fewer the better!
Place the bacon wrapped tenderloin on the preheated grill, directly over the heat. Grill about 20- 25 minutes or until an internal thermometer in the middle of the meat reads 140 degrees, turning the meat occasionally to crisp the bacon evenly on all sides. (At 140 degrees there will still be a small trace of pink left in the meat.)
Stay by the pork throughout the entire grilling process. Since the tenderloin is wrapped in bacon there will without a doubt be flare ups. A few flames licking at the meat for a few seconds here and there is desired but if the bacon begins to char simply move the meat to a different part of the grill or rotate the meat to a section where the bacon is not yet crispy.
Once the pork is at the desired level of done-ness, remove from the grill. Let the pork rest, covered loosely in foil, for 10 minutes before slicing. To serve drizzle w/ Pomegranate vinaigrette (recipe follows). Enjoy!

Preparing the Pork for Stuffing

To prepare tenderloin for stuffing, set it on a piece of plastic wrap on the counter. Using a sharp knife, slice lengthwise down the middle of the tenderloin, cutting about ¾ of the way through the meat (do not slice it entirely in half). Open the slit as though opening a book. Make another similar slit down the middle of the left side and repeat again on the right. There will be three cuts down the loin in total. Spread open the loin and place a piece of plastic wrap on top. Using a heavy meat mallet, pound the tenderloin until it is of uniform thickness, about 3/4“ thick. The pork is now ready to be stuffed and rolled.

A Useful Tip to Keep it Together

To secure the stuffed and rolled pork loin, break off a couple of pieces of raw dry spaghetti. Use like toothpicks to hold the meat in place. Insert into the meat and snap off any extra length that is poking out. The spaghetti will cook along with the pork and no one will notice it. It’s much safer than leaving toothpicks in!

ISLAND PORK WITH MANGO SALSA

Ingredients


• 1 tsp (5 mL) each allspice, garlic salt, ground ginger and paprika or 1 tbsp (15 mL) jerk seasoning

• 1 pork tenderloin

• 1 tsp (5 mL) vegetable oil

• 2 to 3 tbsp (30 to 45 mL) orange juice

• 1 mango

• 1 red pepper

• 1 lime (optional)

1. In a small bowl, stir spices together. Slice pork into ¾-in. (2-cm) rounds. Heat oil in a large non-stick frying pan over medium heat. Add one piece of pork to spice mixture. Turn to coat evenly, then place in pan. Repeat with remaining pieces. Cook until browned, 1 to 2 min per side.

2. Pour 2 tbsp (30 mL) orange juice into pan. Using a wooden spoon, scrape up and stir in any brown bits. Cover and cook for 5 min. Meanwhile, peel mango and slice into bite-sized pieces. Slice pepper into strips.

3. Turn pork, then scatter mango and pepper around it. Stir in remaining 1 tbsp (15 mL) orange juice if you like more sauce. Cover and continue cooking until pork is cooked through, about 5 more min. Serve with lime wedges. Great over rice.

PORK LETTUCE WRAPS

1 head iceberg lettuce

1 egg white
1 tsp white wine
1 tbsp cornstarch
½ tsp salt
¾ ground beef or pork
4 tbsp peanut oil
½ cup chopped Chinese mushrooms
½ cup chopped water chestnuts
4 tbsp dark soy sauce
¼ tsp sugar
¼ tsp salt
Hoisin Sauce

Makes about 12 rolls enough for 4 – 6 people

Ahead of time, separate the lettuce leaves, rinse under cold water and pat dry with paper towels. Arrange on a serving platter and refrigerate.

In a medium bowl, combine egg white, wine, cornstarch and salt. Add ground meat and marinate 15-20 minutes. Heat oil in a wok over medium heat and stir fry mushrooms about 1 minute. Add meat mixture and stir fry until it loses its red color and the liquid evaporates. Add water chestnuts, soy sauce, sugar and salt, and stir fry 1 minute.

HONEY GLAZED PORK TENDERLOIN WITH GARLIC MASHED POTATOES AND BROCCOLI

•1/2 C apple juice

•2 tbsp honey
•1 tbsp reduced-sodium soy sauce
•4 cloves garlic, minced
•1 1/2 lb pork tenderloin, trimmed
•1/4 tsp cayenne
•4 C broccoli florets
•2 tbsp olive oil
•1/2 tsp salt
•1 1/2 lb yukon gold potatoes
•1/2 C reduced-fat sour cream
•1/4 C chopped parsley
Directions

1.Heat oven to 400°F. Combine apple juice, honey, soy sauce, and half of the garlic in small bowl. Sprinkle pork with cayenne.

2.Toss broccoli with 1 tablespoon of the oil on baking sheet. Sprinkle with 1.4 teaspoon of the salt.

3.Heat remaining 1 tablespoon oil in medium ovenproof frying pan over high heat. Add pork and cook, turning once, until browned, about 8 minutes. Remove from heat. Pour juice mixture over pork and transfer to oven along with the pan of broccoli. Bake until pork and broccoli are done, 25 to 30 minutes.

4.Put potatoes in medium pot while pork and broccoli cook and cover with cold water. Bring to a boil over high heat and cook until tender, 20 to 25 minutes.

5.Leave broccoli on baking sheet and transfer pork to cutting board. Return frying pan to high heat and cook juice mixture until a thick glaze forms, 3 to 4 minutes. Remove from heat.

6.Drain potatoes and return to pot. Add sour cream, parsley, remaining 1.4 teaspoon salt, and remaining garlic. Mash until smooth.

7.Slice pork and put on plate. Drizzle with glaze and serve with mashed potatoes and broccoli.

APPLE HORSERADISH RIBS

Ingredients

4 pounds pork spareribs
2 quarts apple juice
3 cups barbecue sauce
1/2 cup prepared horseradish
3 tablespoons Worcestershire sauce
1 teaspoon garlic salt

Directions
1.Place ribs in a stock pot, and cover with apple juice. Bring to a boil, reduce heat, and simmer for 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C).
2.In a medium bowl, mix together barbecue sauce, horseradish, Worcestershire sauce, and garlic salt. Stir in 3 tablespoons of the apple juice from the ribs.
3.Brush underside of ribs with 1/3 of the sauce. Turn them over, and place in roasting pan. Brush tops with remaining sauce.
4.Bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce.

SPARE RIBS

Ingredients

8 pounds pork spareribs
3 cups ketchup
1 cup barbeque sauce
1 cup brown sugar
2 1/2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 dash hot pepper sauce, or to taste
3 tablespoons steak sauce, (e.g. Heinz 57)
2 cloves garlic, minced

Directions

1.Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.
2.Preheat oven to 350 degrees F (175 degrees C).
3.In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste. Use more or less of anything you like. I never make the ribs the same way twice!)
4.Cut the ribs between the bones and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.