Category Archives: Pork

Creamy Leek, Mushroom, & Bacon Tortellini

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Submitted by Ruth
Serves 4

Ingredients

1 c. button mushrooms 1 leek, thinly sliced
5 slices good bacon, finely diced 2½ c. (600mL) light cream
½ c. good white wine ¼ c. FRESH Parmesan
Pasta for 4; whatever you like best. Veal tortellini Fresh herbs: thyme, oregano, flat parsley
works very well. 1 tbsp olive oil (may not need it)

Directions

  1. Cook enough pasta for 4 people following the directions on the pkg.
  2. Heat a large non-stick pan to medium heat. If you don’t have non-stick pans, use approximately 1 tbsp of olive oil to coat the pan.
  3. When the pan is warm, add the bacon & cook until well browned & crispy. Add mushrooms & leek to the pan & cook until the leek is transparent & mushrooms have wilted.
  4. Add white wine to this mixture. Add cream & stir thoroughly. Turn down to simmer & leave for 10 minutes.
  5. Add Parmesan & fresh herbs. Allow to simmer for a further 5 minutes. Add cooked pasta to pan & stir through.
  6. Garnish with fresh herbs & serve with a crispy side salad.

Roasted Pork Tenderloin

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Serves 4

Ingredients

3 tbsp butter or margarine 2 whole pork tenderloins, trimmed (12 oz each)
½ tsp salt ½ tsp pepper
½ c. apple jelly or apricot jam ½ c. apple juice
¼ c. Dijon mustard 1 tbsp cornstarch
1 tbsp light cream

Directions

  1. Pork Tenderloin by intropin on FlickrPreheat oven to 325°F. Heat a large heavy skillet over medium heat; add butter. Add pork to skillet. Sear on all sides. Place pork in a shallow baking pan. Sprinkle with salt & pepper.
  2. Add jelly, apple juice & mustard to pan drippings in skillet. Cook over low heat, stirring continually, until well blended, about 5 minutes. Spoon over pork.
  3. Roast pork for 50 minutes, basting every 10 minutes with pan juices. Cut into 1½” slices; arrange on a serving platter. Keep warm. Blend cornstarch with cream.
  4. Place baking pan on stove top over low heat; stir cornstarch mixture into pan juices. Cook, stirring continually, until thickened, about 2 minutes; serve with pork.

Chicken & Pork Adobo

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Submitted by Tired Lil Tinker Hell
Serves 5+

Ingredients

1 c. white or cider vinegar 1 c. water
2 tbsp peeled & crushed garlic 1 tsp salt
3 bay leaves 1 tsp black pepper
3 lbs. chicken (large pieces or hacked small) 2½ lbs pork butt cut into 1½” cubes
2 tbsp soy sauce 2 tbsp peanut oil (optional)
¼ c. red wine (optional) Hot sauce or dried hot peppers (optional)
½ c. to 1 c. brown sugar (optional)

Directions

  1. You can use either your favorite chicken pieces (thighs & legs are frequently used) or “hack” one whole chicken. Hacking refers to cutting a whole chicken into small pieces with the bone still in. Leaving the bone in the pieces helps retain moisture & shape. You do not want to make this dish with boneless chicken.
  2. In a large pot bring to a boil the vinegar, water, garlic, salt, bay leaves, hot pepper, & black pepper. Add the cut up meat & cover with the brown sugar & once again bring to a boil. 
  3. Lower the heat & summer covered for 30 minutes. Add the soy sauce & the wine & cook an additional 10 minutes.
  4. Remove the meat & continue cooking the sauce until it’s reduced by half. 
  5. Optional: While the sauce continues to cook, you may want to brown the chicken & pork pieces in a hot skillet with the peanut oil. If you used large chicken pieces, skip this step.
  6. Serve the meat & the sauce over white rice.
Chef’s Note: Some Latin countries have an almost identical recipe, except they add the ingredients above marked as “optional”.  These are not traditional in the Philippines.

Asian Pork Tenderloin with Light Mustard Sauce

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Submitted by Happy13
Serves 4-6

Tenderloin Ingredients

3 lb pork tenderloin 1 clove garlic, finely minced
1 tsp fresh ginger, finely minced ½ tsp freshly ground pepper
¼ c. soy sauce ½ c. bourbon (Dark or light rum works as well)
2 tbsp firmly packed brown sugar

Light Mustard Sauce Ingredients

1/3 c. low-fat sour cream 1/3 c. light mayonnaise
1 tbsp Dijon mustard 1 tbsp finely chopped green onions

Directions

  1. Mix together the garlic, ginger, & pepper. Rub the mixture thoroughly into the tenderloin.
  2. Place in a long baking dish. Combine soy sauce, bourbon, & brown sugar & stir until sugar dissolves. Pour over the pork & marinate several hours or overnight.
  3. Preheat oven to 325°F. Bake for 1 hour, basting with marinade. Let rest at least 10 minutes & then slice thinly.
  4. Serve on small sourdough rolls with Light Mustard Sauce.
  5. To make the sauce, combine all the sauce ingredients & chill well.

Puerco Pibil

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Submitted by Americo

Ingredients

5 tbsp whole annato seeds 2 tbsp whole cumin seeds
1 tbsp peppercorn 8 whole allspice seeds
2 habanero chilies (chopped) ½ c. orange juice
½ c. white vinegar 2 tbsp salt
8 cloves garlic 5 lemons
5 lbs. pork butt, cut into 2″ cubes splash of tequila
banana leaves

Directions

  1. Grind the above (except banana leaves). Combine the above with spice mix in a blender & puree.
  2. Line a 9″x13″ pan with banana leaves; add the pork mixture. Fold over the leaves to cover.
  3. Lightly cover with foil. Bake 4 hours at 325°F.
  4. Serve over rice.