Monday, February 13, 2012
Serves 4 to 6. From The Best One-Dish Suppers.
WHY THIS RECIPE WORKS:
Wrapping our pork loin with bacon kept the meat in our Bacon-Wrapped Pork Loin recipe moist and served, both visually and flavor-wise, in lieu of a seared crust. We took advantage of the remaining space on our baking sheet and decided to include a Warm Dijon Potato Salad side dish. We roasted the potatoes right next to the pork, then tossed them with a simple Dijon vinaigrette that we’d warmed in the microwave.
If your pork roast has a thick layer of fat on top, trim the fat until it measure just 1/8 inch thick. We prefer to use small red potatoes measuring about 1 inch in diameter in this recipe, but you can substitute larger red potatoes, cut into 3/4-inch chunks.
12ounces bacon (about 12 slices)
1(2 1/2- to 3-pound) boneless pork loin roast , trimmed (see note)
2teaspoons ground fennel seed
Salt and ground black pepper
2 1/2pounds small red potatoes (about 15), scrubbed and cut in half
6tablespoons olive oil
1/2cup low-sodium chicken broth
1medium shallot , minced (about 3 tablespoons)
1 1/2tablespoons white wine vinegar
2teaspoons Dijon mustard
1/4cup minced fresh parsley leaves
1. Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Lay the bacon on a large microwave-safe plate and weigh it down with a second plate. Microwave the bacon on high power until it is slightly shriveled but still pliable, 1 to 3 minutes. Transfer the bacon to a paper towel–lined plate and let cool slightly.
2. Line a large rimmed baking sheet with aluminum foil. Pat the pork dry with paper towels, rub evenly with the ground fennel, and season with salt and pepper. Lay the roast in the center of the prepared baking sheet. Following the illustrations at right, shingle the bacon attractively over the top of the pork, tucking the ends underneath the roast.
3. Toss the potatoes with 1 tablespoon of the oil and season with salt and pepper to taste. Brush the baking sheet around the pork loin with 1 tablespoon more oil. Lay the potatoes, cut side down, on the baking sheet around the pork. Roast the pork and potatoes until the pork registers 130 degrees on an instant-read thermometer, 40 to 60 minutes, rotating the baking sheet halfway through roasting.
4. Remove the pork and potatoes from the oven, position the oven rack 6 inches from the broiler element, and heat the broiler. Broil the pork and potatoes until the bacon is crisp and browned and the pork registers 140 to 145 on an instant-read thermometer, 3 to 5 minutes.
5. Meanwhile, whisk the remaining 1/4 cup oil, broth, shallot, vinegar, mustard, and sugar together in a large microwave-safe bowl. Microwave the dressing (uncovered) on high power until very hot, 1 to 2 minutes. Cover and keep warm until needed.
6. Transfer the pork to a carving board and let rest for 10 minutes. Whisk the warm dressing to recombine, then stir in the roasted potatoes and parsley. Season the potato salad with salt and pepper to taste, cover, and let sit until the potatoes have absorbed the dressing, 5 to 10 minutes. Cut the pork into 1/2-inch-thick slices and serve with the warm potato salad.
Recipe made by Jill
Tuesday, February 7, 2012
4 boneless pork chops (1 pound total), 1/2 inch thick
1/4 cup flour
1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain salt)
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 Tbsp milk
3/4 cup fine dry bread crumbs or panko
1 teaspoon paprika
3 Tbsp canola oil, grapeseed oil, or olive oil
3/4 cup chicken stock
1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/2 cup sour cream (full fat)
1. Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
2. Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
3. Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
4. Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
5. Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
Serve the cutlets with the sauce, and lemon slices if you like. Serves 4.
Recipe from simplyrecipes.com
Recipe made by Mary