Posts Tagged ‘pork tenderloin’

Pork Kebabs (Souvlaki Hirino) and Feta Tart (Alevropita)

August 28, 2010

As if I don’t read enough foodie magazines, I saw the magazine Saveur the other day in Fresh Market and was intrigued. The whole issue was featuring Greek food, and since I love ethnic food, I thought I would pay the $5 to see what it was all about. And, of course, as of last week I now have a 2 year subscription to this fantastic magazine!

I tried this recipe combo first as part something I thought I could easily do, and part something I was scared of. The kebabs looked easy enough as long as I remembered to marinate in advance. And I know how to grill pork. And kebabs are a breeze. But, the feta tart looked a bit scary. It was an egg batter that you pour into a hot pan and bake. Now don’t get me wrong, the recipe itself didn’t look too challenging, but the thought that I would make my own bread did scare me a bit.

I can honestly say this was the best meal we have had in weeks. The pork had a great flavor (and the oregano made it very Greek!) and the feta tart was amazing (and the perfect complement to the pork)! Definitely a wow dish, and it was surprisingly so easy! Don’t be alarmed that the batter spreads really thin, it ends up forming a great, crispy crust.

Thanks to Saveur for giving me a great, new Greek menu. If these recipes are any indication, I will be blogging many more from this magazine!

PORK KEBABS (SOUVLAKI HIRINO)
Serves 2-4

1⁄4 cup extra-virgin olive oil
1⁄4 cup red wine
2 tbsp. fresh lemon juice
1 tbsp. dried mint
1 tbsp. dried oregano
8 cloves garlic, smashed and minced into a paste
1 bay leaf, finely crumbled
1 lb. trimmed pork shoulder, cut into 1 1⁄4″ cubes
4  9″ wooden skewers
Kosher salt and freshly ground black pepper, to taste
Lemon wedges, for serving

In a medium bowl, whisk together oil, wine, lemon juice, mint, oregano, garlic, and bay leaf; add pork and toss to coat. Cover and refrigerate for 1 hour or overnight. Meanwhile, soak skewers in water.

Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4″ below the broiler element and set oven to broil.) Thread about 4 pieces of pork onto each skewer so that pork pieces just touch each other. Season with salt and pepper and transfer to the grill (or, covering exposed ends of skewers with foil, put skewers on a rack set over a foil-lined baking sheet). Cook, turning often, until cooked through and slightly charred, about 10 minutes. Serve with lemon wedges.

FETA TART (ALEVROPITA)
Serves 4-8

6 tbsp. extra-virgin olive oil
2 tsp. vodka
1 egg
1 1⁄4 cups flour, sifted
1⁄4 tsp. kosher salt
1⁄8 tsp. baking powder
10 oz. feta, crumbled
2 tbsp. unsalted butter, softened

Heat oven to 500°. Put an 18″ x 13″ x 1″ rimmed baking sheet into oven for 10 minutes.

Meanwhile, whisk together 2 tbsp. oil, vodka, egg, and 1 cup water in a bowl. In a separate bowl, whisk flour, salt, and baking powder. Pour wet mixture over dry mixture and whisk until smooth.

Brush remaining oil over bottom of hot pan and add batter, smoothing batter with a rubber spatula to coat the bottom evenly, if necessary. Distribute cheese evenly over batter, and dot with butter. Bake, rotating baking sheet halfway through, until golden brown and crunchy, about 20 minutes. Let cool slightly before slicing and serving.

Advertisements

Mexican Feast: Grilled Ancho-Rubbed Pork with Smoky Tomato Salsa, Grilled Corn with Cheese and Lime, and Tangy Cabbage Slaw

July 21, 2010

Sometimes I find myself cooking and grilling in one-offs – I find a great steak recipe then think of a good potato recipe to go with it. I see a kabob recipe that looks good then think of some orzo or rice to go with it. Rarely, I have a cookbook or magazine article that gives me a full menu. And, what I have found is the more I try to cook from full menus, the easier it is to create my own.

This one came from Real Simple on an article about BBQing Beyond the Burger. I like it because it is an unexpected grilling menu, but is a great “theme” dinner and makes a good excuse to have a margarita! It seems like a lot of components, but take the effort to make them all if you can. They all meld together on your plate and complement each other perfectly.

If you haven’t used ancho chile powder, use this as your excuse to buy some. I like to think of it as a milder chili powder that has a bit of smokiness. It is traditional in Mexican cooking, and once you try it you will see why.

I recommend trying this menu on a Sunday night like we did – grill it all outside and enjoy a nice, cold margarita!

GRILLED ANCHO-RUBBED PORK WITH SMOKY TOMATO SALSA
Serves 8

2 tablespoons brown sugar
1 1/2 tablespoons ground ancho chili pepper or regular chili powder
1 tablespoon ground cumin
4 tablespoons olive oil
kosher salt and black pepper
3 pork tenderloins (about 3 1⁄2 pounds total)
2 pints grape tomatoes
6 cloves garlic, sliced
2 to 4 jalapeño peppers, seeded and sliced
16 8-inch flour tortillas

Heat grill to medium-high. In a small bowl, combine the brown sugar, chili pepper, cumin, 2 tablespoons of the oil, and 1½ teaspoons salt. Rub the mixture all over the pork.

Divide the tomatoes, garlic, and jalapeño peppers between 2 large pieces of heavy-duty foil. Dividing evenly, drizzle with the remaining 2 tablespoons of oil and season with 1 teaspoon salt and ½ teaspoon pepper. Fold and seal to form 2 pouches.

Divide the tortillas between 2 pieces of heavy-duty foil and wrap.

Grill the pork, turning occasionally, until an instant-read thermometer registers 145º F, 18 to 22 minutes. Transfer to a cutting board and let rest for at least 5 minutes before slicing.

Meanwhile, grill the tomato pouches, shaking occasionally, for 10 minutes; transfer the contents to a bowl. Grill the foil-wrapped tortillas until heated through, turning once, 3 to 5 minutes. Serve the pork with the tomato salsa and tortillas.

GRILLED CORN WITH CHEESE AND LIME
Serves 8

8 ears corn, shucked
1 tablespoon olive oil
kosher salt
1/2 cup crumbled queso fresco (fresh Mexican cheese) or Feta
1/4 to 1/2 teaspoon cayenne pepper
2 limes, cut into wedges

Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.

Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.

TANGY CABBAGE SLAW
Serves 8

1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons brown sugar
kosher salt and black pepper
1/2 medium red cabbage (about 1 1⁄2 pounds), cored and shredded – one one bag of pre-shredded cabbage
2 large carrots (about 1⁄2 pound), grated
3/4 cup chopped fresh cilantro

In a large bowl, whisk together the orange and lime juices, oil, brown sugar, 1 teaspoon salt, and ½ teaspoon pepper.

Add the cabbage and carrots and toss to combine. Let sit, tossing occasionally, for at least 45 minutes. Fold in the cilantro before serving.

Fennel-Crusted Pork Loin with Roasted Potatoes and Pears

February 20, 2010

If you have a little time to make dinner, I have always thought pork tenderloin might be one of the easiest things to make. Not to mention it is delicious, being such a tender cut of meat, you merely put a rub, marinade, etc. on the meat, then let your oven do the rest.

I know I have mentioned this before, but if you don’t have a thermometer that you can leave in the pork and have it beep when the pork is done, you absolutely need one. Best $20 investment you can make (or if you are lucky like me, your mother will get one for you as a gift!).

This recipe is a standard “go to” in our house, especially in the fall and winter months. There is something about the fennel and pears that just feels so warm and rustic.

This recipe came from Real Simple. Bon Appetit!

FENNEL-CRUSTED PORK LOIN WITH ROASTED POTATOES AND PEARS
Serves 4

1 tablespoon fennel seeds
2 cloves garlic, minced
4 tablespoons olive oil
kosher salt and pepper
2 pounds boneless pork loin
2 red onions, quartered
1 pound small white potatoes, quartered (or sometimes I use red potatoes or even Yukon gold)
3 firm pears (such as Bartlett), cored and quartered

Heat oven to 400° F.

Using the bottom of a heavy pan, crush the fennel seeds or give it one spin in your spice grinder. In a small bowl, mix the seeds, the garlic, 2 tablespoons of the oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub the mixture over the pork, then place the pork in a large roasting pan.

In a bowl, mix the onions, potatoes, pears, 1 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil. Scatter around the pork and roast until cooked through, about 70 minutes (internal temperature 150° F or whatever you prefer for your pork). Transfer the pork to a cutting board and let rest at least 5 minutes before slicing. Serve with the roasted fruit and vegetables.

Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce

November 29, 2009

As you may know, I generally don’t make Asian food since it tends to be common restaurant food for my husband and I. But lately, I have realized that you can make some pretty great Asian food at home – not the same ambiance as our favorite little Thai restaurant, but great for a unique weeknight meal.

This recipe is from my favorite, Bon Appetit. There is something about the citrus and spicy chili sauce that gives it the perfect spicy-sweet combination. Make sure to get the red sweet chili sauce (often in your International food aisle) not the chili-garlic sauce that is a brown color. I almost made the mistake of thinking “it is about the same thing, right?” since I had chili-garlic on hand. But, when I ended up buying the sweet chili sauce and tasted it – wow, totally different sauce! Not saying it wouldn’t be potentially good with the chili-garlic, but it is out of this world with the sweet garlic!

PORK TENDERLOIN STIR-FRY WITH TANGERINES AND CHILI SAUCE
4 Servings

1 1 1/4-pound pork tenderloin, trimmed, cut crosswise into 1/2-inch-thick rounds, then cut into 1/2-inch-wide strips
1 tablespoon cornstarch
2 tablespoons Asian sesame oil, divided
1 tablespoon minced peeled fresh ginger
4 small unpeeled tangerines or clementines, cut (with peel) into 3/4-inch pieces
1/4 cup Asian sweet chili sauce
2 tablespoons soy sauce
1/4 teaspoon Chinese five-spice powder
6 baby bok choy, cut crosswise into 1-inch-thick ribbons, tough bases discarded
5 green onions, thinly sliced on diagonal, divided

Place pork tenderloin strips in medium bowl; sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add minced ginger; stir 30 seconds. Add pork tenderloin strips; stir-fry until pork is beginning to brown and is almost cooked through, about 3 minutes. Add tangerine pieces; toss 30 seconds. Add sweet chili sauce, soy sauce, and Chinese five-spice powder; boil until sauce in skillet thickens slightly, tossing to blend, about 1 minute. Stir in remaining 1 tablespoon sesame oil, bok choy, and half of sliced green onions. Stir-fry just until bok choy is wilted, 1 to 2 minutes. Season to taste with salt and freshly ground black pepper. Transfer to bowl; sprinkle with remaining sliced green onions and serve.


%d bloggers like this: