Easy ... from Appetizers to Main Dishes Entertaining with Pork! Featuring recipes by Real Home Cooks! Great food is the key to a great party, and it’s not a party without pork. Pairing perfectly with a variety of flavors and occasions, pork is the catalyst that “makes” any party. Pork Makes the Party! Simply Saucy Bacon-Wrapppedd Pork Lo Loin in Great for Party Starters and MAIN DISHES CHOPS Bone-in or boneless, most pork chops are cut from the loin, providing a tender, juicy, quick-cooking protein perfect for any meal of the day. TENDERLOIN Loin roast This versatile cut is perfect for celebrations. Low in fat yet bursting with flavor, the loin can be roasted whole, cut into chops or stuffed with festive ingredients. As lean as a boneless, skinless chicken breast, the tenderloin is a fast-cooking, flavorful cut for entertaining, whether for large parties or intimate gatherings. SIRLOIN TIP ROAST The sirloin tip roast is a delicious, well-marbled cut perfect for slow cooking. Everything’s better with bacon, and this Bacon-Wrapped Pork Loin is no exception. Topped with one of four flavorful sauces, it’s simple to make and sure to impress. For more inspired entertaining ideas, visit PorkBeInspired.com Sweet and Spicy Pork Mini-Kabobs Prep time: 15 minutes • Cook time: 10 minutes • Makes: 24 (8-12 small-plate servings) 24 6-inch bamboo skewers, soaked in water for 30 minutes, drained 3 lbs. pork tenderloin, silver skin removed, cut into 48 (1-inch) pieces 2 tbsp. chili powder 2 tsp. salt 1 /2 ripe pineapple, peeled, cored, and cut into 24 (1-inch) pieces 1 large red bell pepper, cored and cut into 24 (1-inch) pieces 2 /3 c. honey 2 tbsp. balsamic vinegar Preheat broiler with rack about 8 inches from heat source. Toss pork with chili powder and salt. Thread 2 pieces of pork and 1 each of pineapple and red pepper pieces on each skewer. Wrap exposed end of each skewer with foil to discourage scorching. Mix honey and vinegar together for glaze. Broil, turning occasionally and brushing well with glaze during last 2 minutes, until pork is slightly pink when pierced with tip of knife, about 8 minutes. Serve warm. Vietnamese Spring Rolls with Slow-Cooked Pork Prep: 25 minutes • Cook: 3 to 4 hours Makes: 8 to 10 servings Orange-Coriander Pork 2 lb. boneless pork sirloin tip roast 1 tsp. ground coriander 3 /4 tsp. kosher salt 1 /2 tsp. freshly ground black pepper 1 c. fresh orange juice 1 c. canned reduced-sodium chicken broth 2 tbsp. fish sauce or soy sauce 2 tsp. finely chopped fresh ginger 6 garlic cloves, smashed under a knife & peeled 1 medium yellow onion, cut into 1 /4-inch-thick half-moons 1 large orange, cut into 1 /4-inch-thick rounds (do not peel) Assembly 1 8-oz. package (8-inch diameter) rice spring roll wrappers (22 wrappers) 2 medium carrots, cut into matchsticks 1 /2 seedless (English) cucumber, cut into matchsticks 1 medium red bell pepper, cored and cut into matchsticks 2 c. packed baby spinach leaves About 1 /4 c. mixed fresh mint and basil leaves 1 jar store-bought sweet chili sauce Recipe by: Jaden Hair SteamyKitchen.com Orange-Coriander Pork: Season pork roast with coriander, salt and pepper. Add orange juice, broth, fish sauce, ginger and garlic to a 31/2- to 5-quart slow cooker. Scatter half the onion and orange in the slow cooker, top with pork, then add remaining onion and orange. Cover and cook on low about 3 to 4 hours. Transfer the pork to a carving board. Rest for at least 15 minutes. Assembly: Slice pork across the grain into very thin slices. Divide into 22 portions. Half-fill a wide bowl with warm water. For each roll, soak 1 wrapper until just pliable. Shake off the excess water and place on a lint-free kitchen towel. Fold in half to make half-moon shape. Place 1 portion of pork at the bottom of the wrapper and top with carrot, cucumber, bell pepper, spinach leaves and herbs. Roll up the wrapper tightly. Place roll on a platter and cover with a damp towel to keep moist. The rolls can be made and refrigerated up to 2 hours ahead. Serve chilled with store-bought sweet chili sauce for dipping. Pan-Seared Pork Chops with Maple Gravy & Apple-Bacon Hash Prep: 10 minutes • Cook: 30 minutes Makes: 4 servings APPLE-BACON Hash 4 slices thick-cut bacon 3 tbsp. unsalted butter 2 large russet potatoes, baked, peeled and cut into 1-inch cubes 1 medium yellow onion, chopped 2 cloves garlic, minced 1 large Fuji apple, peeled, cored and diced 3 /4 tsp. maple seasoning 1 /4 tsp. ground cinnamon (optional) Kosher salt and freshly ground black pepper Pork Chops 4 boneless pork loin chops, cut 1-inch thick 1 /2 tsp. kosher salt, plus more to taste 1 /2 tsp. freshly ground black pepper, plus more to taste 2 tsp. all-purpose flour 3 /4 c. chicken stock 3 tbsp. heavy cream 3 tbsp. maple syrup Recipe by: Lauren Brennan LaurensLatest.com apple-bacon Hash: Cook bacon in large skillet over medium heat until crisp and browned, about 10 minutes. Drain on paper towels. Reserve the bacon fat – about 4 tbsp. Heat butter and 2 tbsp. of bacon fat in a medium nonstick skillet over medium heat. Add potato, onion, garlic and apple and cook until lightly browned, about 10 minutes. Remove from heat and stir in the maple seasoning and cinnamon, if using. Season with salt and pepper. Keep warm. Pork Chops: Heat remaining bacon fat in a large skillet over medium heat. Season pork chops with salt and pepper. Add to skillet and cover. Cook, turning occasionally, until golden brown and an instant-read thermometer inserted through the center of the chop reads 145oF, about 15 minutes. Transfer the chops to a plate and tent with foil to keep warm. Maple Gravy: Pour off all but 1 tbsp. of the pan drippings from the skillet. Whisk flour into pan drippings and let bubble over medium heat for 1 minute. Whisk in chicken stock, maple syrup and cream and bring to a boil. Cook, whisking often, until mixture reduces and thickens, about 2 minutes. Season with salt and pepper. Serve: Crumble the bacon into the hash. Serve chops hot with the hash and sauce. Pork Tenderloin with Goat Cheese-Stuffed Dates & Raspberry Chipotle Sauce Prep: 15 minutes • Cook: 45 minutes Makes: 6 servings date-stuffed tenderloin 3 oz. (about 1 /3 c.) rindless goat cheese, at room temperature 16 pitted dates, split lengthwise (but not cut in half) 2 1-lb. pork tenderloins, rinsed and patted dry, silverskin and fat trimmed 1 tbsp. olive oil 3 tbsp. sweet mesquite seasoning Sauce 1 tbsp. olive oil 1 /4 c. finely chopped shallots 3 /4 c. tawny port 1 c. raspberry chipotle sauce Recipe by: Sandy Coughlin ReluctantEntertainer.com Tenderloin: Preheat the oven to 350oF. Place goat cheese in a sandwich bag, press into the corner and snip off the end to make a piping bag. Pipe cheese into the dates. Cut each tenderloin lengthwise, almost, but not quite through. Stuff each tenderloin with filled dates and secure with crosswise loops of butcher’s twine. Brush tenderloins with the oil and season evenly with sweet mesquite seasoning. Roast 15 minutes. Flip tenderloins and continue roasting for 20 to 30 minutes until an instant-read thermometer inserted in the center of pork registers 145oF. Let rest for 10 minutes. Sauce: While the tenderloins are roasting, heat oil in a medium saucepan over medium heat. Add shallots and cook until golden, about 3 minutes. Add port and bring to a boil. Boil until the liquid is syrupy, about 5 minutes. Add raspberry chipotle sauce and bring to a boil. Remove from heat and keep warm. Serve: Remove butcher’s twine and carve each tenderloin crosswise into 1/2-inch thick slices. Spoon equal amounts of the sauce onto 6 dinner plates, divide pork evenly, and serve. Spice-Rubbed Pork Loin BLT Sliders with Dijon Remoulade Prep time: 20 minutes • Cook time: 1 hour Makes: 24 sliders, 12 servings Dijon Remoulade 1 c. low-fat mayonnaise 3 tbsp. Dijon mustard 3 tbsp. dill pickle relish or finely chopped dill pickle 3 /4 tsp. garlic powder 3 /4 tsp. freshly ground black pepper Spice-Rubbed Pork Loin 1 2-lb. boneless pork loin roast 1 /2 tsp. ground cumin 1 /2 tsp. smoked paprika 1 /2 tsp. dried thyme 1 /2 tsp. kosher salt 1 /2 tsp. freshly ground black pepper ASSEMBLY 24 dinner rolls, such as Hawaiian or potato rolls 2 c. packed baby arugula leaves 3 to 4 plum tomatoes, cut into 24 rounds 12 bacon slices, cooked, each cut into quarters to make 48 pieces 6 Recipe by: Jenny Flake PickyPalate.com Remoulade: Combine all ingredients in small bowl. Cover and refrigerate until ready to serve. Spice-Rubbed Pork Loin: Preheat the oven to 400oF. Combine the cumin, smoked paprika, thyme, salt and pepper together in a small bowl. Rub all over the loin. Place on a rack in a small roasting pan. Roast for 10 minutes. Reduce the oven temperature to 350oF. Continue roasting until an instant-read thermometer inserted in the center of the roast registers 145oF, 50 to 60 minutes. Let stand for 10 minutes before carving. serve: Carve roast crosswise into thin slices. Divide slices into 24 portions. Spread each roll with remoulade. Fill with equal amounts of the pork and arugula. Top with a tomato round and 2 pieces of bacon. Serve warm. Simply Saucy Bacon-Wrapped Pork Loin Prep time: 10 minutes • Cook time: 11/2 hours • Makes: 10 servings 4 lb. boneless center-cut pork loin roast (untied), fat and silver skin trimmed 11 /2 tsp. kosher salt 1 tsp. ground black pepper 1 tbsp. vegetable oil 8 to 9 bacon slices 1 c. barbecue sauce Preheat oven to 450°F. Season pork with salt and pepper. Heat oil in large skillet over medium-high heat. Add pork and brown on all sides, about 6 min. Transfer to plate, cool for 10 min. Wrap bacon slices around roast; do not overlap bacon. Tie lengthwise and crosswise with kitchen string to hold bacon in place; tuck bacon ends under string. Place on rack in roasting pan, tucked-end side down. Roast 15 min. Turn pork over, reduce temperature to 350°F; roast 15 min. Remove rack and return pork to pan, tucked-end side up. Roast, turning occasionally for about 50 min., until bacon is browned and thermometer inserted in center of roast reads 145°F. Remove from oven and let stand for 10 min. Skim fat from pan juices, leave browned juices in pan. Add barbecue sauce and your preferred ingredient (see Simple Sauces*). Simmer over medium heat, stirring to loosen browned bits in pan; simmer 2 min. Remove strings, carve pork and serve with sauce. *SIMPLE SAUCES: Choose one ingredient for your sauce. Savory: Whisk 2 tbsp. Dijon mustard into sauce. Spicy: Stir 2 tbsp. pickled jalapeños, drained and finely chopped, into sauce. Fruity: Stir 8.25-oz. can crushed pineapple, drained, into sauce. Smoky: Add 1 or 2 minced chipotle chilies in adobo (canned) sauce. ©2012 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff. #03636 PorkBeInspired.com
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