Kristen's Recipes

1 lemon, juiced

3 T. butter

1-1/2 lbs. pork tenderloin, sliced into 1″ thick medallions

Salt & pepper

2 T. butter, plus 1 T. oil

1 chopped onion

1 shredded or chopped carrot

1 sprig of fresh thyme

1 bay leaf

1-1/2 C. hard cider or apple cider

3 T. apple brandy, cognac, or cider

1-1/2 C. heavy cream or half & half

 

Core and peel apples, reserving the trimmings. Cut into small cubes and sprinkle lemon juice over apples. Melt butter in a nonstick skillet and add apples. Cook over medium heat for about 2 minutes, or until apples are lightly golden. Remove apples from skillet with a slotted spoon. Place in a bowl or on a plate. Trim excess fat from the tenderloin and cut into medallions, 1″ thick. Season to taste with salt and pepper. Heat 2 T. butter and 1 T. oil in a heavy skillet over medium heat. Place medallions in the skillet, seasoned side down, and sprinkle unseasoned side lightly with salt and pepper. Cook for 6 to 8 minutes on each side. Remove medallions to a warm, ovenproof pan, cover lightly, and set in warm oven(preheat oven to 200 degrees and then turn off heat). Add apple trimmings to the same skillet. Cook over medium heat for 1 minute. Add onion, carrots, thyme, and bay leaf. Cook for about 5 minutes. Add hard cider or apple cider, and apple brandy, cognac, apple wine, or apple juice. Stirring occasionally, cook for about 5 minutes, or until reduced in volume by half. Add heavy cream or half & half, reduce heat, and simmer for 8 to 10 minutes. Strain the sauce into a warmed 4-C. measuring C. and discard the solids. Pour the sauce back into the skillet and simmer for 1 to 2 minutes. Add the cooked apples, season to taste, and cook for 2 minutes. Place the medallions in the skillet. Spoon the sauce over them and simmer for 2 to 3 minutes. Garnish with uncooked apples.

 

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2 white onions, diced

2 carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic

30 whole black peppercorns

5 C. dry red wine, such as Cabernet or Merlot

salt to taste, plus 1 T. salt

3 pounds boneless pork shoulder, cut into 1-inch cubes

6 T. olive oil

4 C. veal stock or chicken stock (see recipes)

1 head green cabbage, thinly sliced

3 T. unsalted butter

1/4 vanilla bean, split in half lengthwise

3 ripe but firm pears, such as Comice, cored, peeled and cut into 3/4-inch cubes

3 T. chopped fresh parsley

 

In a large shallow nonaluminum dish, combine the bouquet garni, onions, carrots, celery, garlic, peppercorns, 4 1/2 C. of the red wine and salt to taste. Stir to mix. Add the pork and turn to coat evenly. Cover and refrigerate for at least 5 hours or as long as overnight. Drain the meat and vegetables in a sieve, capturing the marinade in a small saucepan. Bring the marinade to a boil, then remove it from the heat and set aside. Separate the meat from the vegetables; set aside separately. In a sauté pan over high heat, warm 4 T. of the olive oil. Pat the meat dry with paper towels. Working in small batches, add the meat to the pan and brown on all sides, about 2 minutes. Transfer the meat to a large saucepan. To the same sauté pan used for browning the meat, add the reserved vegetables and sauté over medium-high heat until they begin to brown, about 5 minutes. Transfer the vegetables to the saucepan holding the meat. Add the reserved red wine marinade. Bring to a boil over high heat and boil until reduced by half, about 10 minutes. Add the veal or chicken stock and return to a boil. Reduce the heat to medium and simmer, uncovered, until the pork is tender, 50-60 minutes. Meanwhile, fill another large saucepan two-thirds full with water, add the 1 T. salt and bring to a boil. Add the cabbage, return to a boil and cook until wilted, about 2 minutes. Drain the cabbage, rinse with cold water and drain again. In a frying pan over medium heat, melt the butter. Add the cabbage and sauté for 2 minutes. Remove from the heat and set aside. In another small sauté pan, combine the remaining 1/2 C. red wine, the vanilla bean and the pears and bring to a boil. Reduce the heat to medium and simmer, turning the fruit every few minutes, until tender, 5-10 minutes. Drain the meat and vegetables in a sieve, capturing the juices in a bowl. Cover the juices to keep them warm. Separate the pork from the vegetables; discard the vegetables. Arrange a bed of the cabbage on a warmed platter. Place the pork on top of the cabbage, and pour the juices over the top. Scatter the poached pear cubes around the meat. Garnish with the parsley and serve at once.

 

 

 

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1 quart vegetable oil

 

Spice Rub

5 T. chili powder

2 1/2 T. dried oregano

3 tsp. ground cumin

6 cloves garlic, crushed

3 T. olive oil

 

Cucumber Dipping Sauce

12-oz. sour cream

8-oz. plain yogurt

3/4 tsp. ground cumin

1 medium cucumber, seeded and chopped

White pepper, to taste

 

In a large bowl, mix all spice rub ingredients together. Add pork tenderloin and turn to coat evenly. Cover and set aside.  Mix all dipping sauce ingredients together, cover and chill until ready to serve. Heat vegetable oil to 350° F. Place meat on fondue skewers and cook in oil until browned.  Serve with dipping sauce.

 

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1/2 tsp. ground cumin

1/4 tsp. smoked paprika

1/4 tsp. garlic powder

1 pork tenderloin (about 1 pound)

2 C. frozen or fresh shelled edamame

1/3 C. light sour cream

2 T. lime juice

2 C. frozen corn kernels, thawed

1 medium tomato, seeded and chopped

1/4 C. chopped fresh cilantro

Preheat the oven to 425°F. Combine the chili powder, cumin, paprika, and garlic powder in a small bowl. Place the tenderloin in a roasting pan and coat with the spice mixture. Roast, turning once, for 25 minutes, or until a thermometer inserted in the center reaches 155°F. Let stand for 10 minutes. Cut diagonally into 12 slices. Meanwhile, cook the edamame according to package directions. Rinse under cold running water and drain. Stir together the sour cream and lime juice in a medium bowl. Add the edamame, corn, tomato, and cilantro and stir. Divide the salad among 4 shallow bowls. Serve with the pork slices.

 

 

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2 lemons, zested and juiced

1/2 T. freshly ground black pepper, coarsely ground

4 cloves garlic, chopped

2 sprigs fresh rosemary leaves stripped and finely chopped

7 T. extra-virgin olive oil (EVOO)

Coarse salt

3 slices country style bread , thick slices, cut into cubes

3 T.  Mayonnaise, heaping T.

1/2 C. Parmigiano-Reggiano cheese, grated

2 large romaine lettuce hearts, chopped (or 8-10 C. mixed greens)

 

Preheat the oven to 500°F. Trim the silver skin or connective tissue off the tenderloins with a thin, sharp knife. Place the tenderloins on a rimmed nonstick cookie sheet. In a bowl mix together all of the lemon zest, the juice on 1 lemon, the coarse black pepper, 3 cloves of the chopped garlic, the rosemary, 2 T. of the EVOO, and some salt. Thoroughly coat the tenderloins in the rosemary-lemon-pepper mixture, rubbing it into the meat. Roast in the hot oven for about 20-22 minutes. Once roasted remove to a cutting board to rest for a few minutes, loosely tented with aluminum foil. To make the croutons, preheat a medium skillet over medium-high heat with 2 T. of the EVOO and add the cubed bread; toss to coat in the oil. Add the remaining clove of chopped garlic, salt, and pepper and toast the bread crumbs, stirring frequently until golden brown. Remove from heat and reserve. While the croutons are toasting, in a bowl combine the mayo and the juice of the remaining lemon. Whisk in 3 T. of EVOO, season with pepper and stir in the grated cheese. Once the pork is out of the oven and resting, put the salad together. In a salad bowl combine the croutons with the greens. Pour the dressing over the salad and toss to coat. Thinly slice the rested pork tenderloins and serve alongside the salad.

 

 

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6 T. unsalted butter (reserve 3 T.)

Salt and pepper

Flour for dredging

3 T. olive oil

2 med. Vidalia onions (thinly sliced)

2-3 C. chicken stock (reserve 1 C.)

2 T. red wine vinegar

1 T. balsamic vinegar

1 T. dark brown sugar, packed

2 C. fresh raspberries (reserve 1/2 C.)

 

Preheat oven to 350 degrees F. Heat olive oil and 3 T. of butter in an oven-proof skillet large enough to hold all of the chops. Salt and pepper the chops and dredge in flour. Shake off any excess. Brown the chops in the butter and oil. Remove the chops. Cover the bottom of the skillet with an even layer of onions. Arrange the chops on top of the onions. Pour just enough stock over to come up approximately 1/4″. Cover and bake for 45 minutes. After 30 minutes check to make sure stock has not boiled away. Add more stock if necessary. The onions should caramelize to a nice golden brown color (not burnt, though). When chops are done, remove from the pan (leaving in onions). Deglaze the pan with the reserved 1 C. stock. Bring to a simmer for 2 min. Add vinegar, sugar and whisk in the reserved 3 T. butter. Add the berries and mash slightly. Reduce sauce until slightly thickened. Add salt and pepper to taste. Serve the chops with the sauce spooned over the top. Garnish with the reserved 1/2 C. raspberries.

 

 

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1 (6 oz.) box rice pilaf mix, such as Near East brand

3 T. extra-virgin olive oil (EVOO)

4 (1-inch-thick) center-cut pork loin chops

Salt and freshly ground black pepper

1 small onion, chopped

1 T. fresh thyme leaves (from a couple of sprigs), chopped

1 sprig of fresh rosemary, chopped

3 garlic cloves, chopped

1/4 C. balsamic vinegar (eyeball it)

2 T. honey

1 C. chicken stock or broth

2 C. trimmed and chopped arugula (from 1 bunch)

15 to 20 fresh basil leaves, shredded or torn

 

In a medium pot over high heat, combine 1 T. of the butter and 1 3/4 C. water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered. While the rice is cooking, heat a large skillet over medium-high heat for the chops. Add 2 T. of the EVOO (twice around the pan). Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side. Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining T. of EVOO and the onions, thyme, rosemary, and garlic, then sauté for 4 to 5 minutes. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half. While the glaze is reducing, finish the rice pilaf. Add the arugula and basil to the cooked rice, stirring with a fork to fluff the rice and combine the greens at the same time. Once the balsamic glaze has reduced by half, turn off the heat and add the remaining 2 T. of cold butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the balsamic glaze. Serve the glazed chops alongside the arugula-basil rice pilaf.

 

 

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1/3 C. pine nuts
2 Granny Smith apples, cut into matchstick-size strips
1 T. fresh lemon juice
2 celery stalks, chopped
1/4 C. sour cream
1/4 C. fresh flat leaf parsley, chopped
1/2 tsp. kosher salt
1/8 tsp. black pepper

Toast the pine nuts in a small skillet over medium heat, be careful not to let them burn, it can happen very quickly. Remove from heat and set aside. Place the apples in a large bowl and top with the lemon juice to keep them from turning brown. Stir in the celery, sour cream, parsley, salt, pepper and pine nuts. Refrigerate until ready to use.

2 T. all-purpose flour
1 tsp. ground cumin
1 tsp. kosher salt
1 tsp. black pepper
4 medium size boneless pork chops OR one 1 1/2 – 2 lb. pork tenderloin cut into 1/2″ thick slices
1 T. vegetable oil
1 T. butter
1/4 C. fresh parsley, coarsely chopped
1/2 C. chicken broth
2 T. white wine vinegar
2 T. grainy mustard (optional, but delicious)

Mix together the flour, cumin, salt and pepper on a large plate. Lightly coat each piece of pork with the flour mixture and set aside. Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the pork in the skillet, sprinkle with the parsley, and cook until golden brown and crispy, about 4-5 minutes per side. Meanwhile, mix together the broth and vinegar. When the pork is done remove it from the skillet and set aside. Pour the broth mixture into the skillet, stirring and scraping up any bits from the bottom. Bring to a boil and cook until slightly thickened. Serve each piece of pork with a drizzle of pan sauce a dab of mustard and a side of the apple slaw.

1 lb. thinly sliced pork loin
2 C. broccoli florets
2 C. sliced carrots
1/2 of a peeled orange, cut into large chunks
1/4 C. Italian Dressing
2 tsp. soy sauce
1/4 C. toasted Cashews

Preheat grill to medium-high heat. Toss pork, broccoli, carrots, orange, dressing and soy sauce in bowl. Poke small holes in bottom of large disposable aluminum foil pan. Spoon pork mixture into pan. Place pan on grate of grill; close lid. Grill 15 min., stirring often, until pork is cooked through and vegetables are crisp-tender. Sprinkle with cashews. Serve over cooked rice.

For the pork:
1/2 tsp. garlic powder
1/2 tsp. kosher salt
1/2 tsp. ground cumin (I love cumin with pork chops!)
1/4 tsp. black pepper
4 4oz boneless pork loin chops
2 tsp. olive oil
1 large shallot, chopped
3/4 C. pomegranate juice
1 T. sugar
1 T. balsamic vinegar

Heat the oil in a large, nonstick skillet over medium high heat. Combine the first four ingredients and sprinkle on both side of the pork chops. Place the pork chops in the skillet and cook until cooked through, about 3 minutes per side. Set aside and cover with aluminum foil. Add the shallots to the pan and cook 45 seconds, stirring constantly. Add the juice, sugar and vinegar and bring to a boil. Cook until slightly thickened, about 5 minutes. Serve with the pork.

For the green beans:

3/4 lb green beans, trimmed
1 T. butter
3 cloves garlic, thinly sliced
1/4 tsp. kosher salt
1/4 tsp. black pepper

Cook green beans in boiling water until crisp-tender. Drain and set aside. In a large skillet melt the butter, add the garlic and sauté until golden brown, about 2 minutes. Toss with the green beans, salt and pepper.

1/2 C. dried cherries
1 T. balsamic vinegar
1/4 C. hot water
1 tsp. plus 2 T. olive oil
1/2 C. finely chopped onion
8-10 oz rhubarb, ends trimmed, cut crosswise into 1/2″ pieces (2 cups)
3 T. sugar
Pinch of ground nutmeg
kosher salt and black pepper
4 6-8 oz pork loin chops (1/2″ thick)

Combine the cherries with the vinegar and hot water and set aside for 10 minutes to soften. Meanwhile, in a small saucepan, heat 1 tsp. oil over medium-low heat. Add the onion and cook until softened, stirring occasionally, about 10 minutes. Add the cherry mixture, rhubarb, and sugar; bring to a boil. Reduce heat and simmer until the rhubarb has softened, 5-8 minutes. Stir in the nutmeg and season to taste with salt and pepper. Remove from heat and keep warm. Season both sides of the pork with salt and pepper. In a large skillet, heat the remaining 2 tsp. oil over medium-high heat. Cook the pork (in two batches if necessary to avoid crowding) until browned and cooked through, 3-4 minutes per side. Serve topped with the warm sauce.

2 T. vegetable oil
1 pound boneless pork shoulder for stew, cut into chunks
2 large leeks, washed well and chopped
3 C. water
1 1/4 tsp. salt
1 T. Green Jalapeño Pepper Sauce
1/2 tsp. dried thyme leaves
3 large parsnips, peeled and cut into 1/2-inch slices
3 large carrots, peeled and cut into 1/2-inch slices
1 C. frozen peas
1/4 C. chopped fresh parsley
3 C. hot cooked rice (optional)

Heat oil in a 5-quart saucepan over medium-high heat. Add pork and cook until well browned on all sides, about 5 minutes, stirring occasionally. Add leeks and cook 3 minutes. Add water, salt, TABASCO® Green Sauce, and thyme. Bring to a boil over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Add parsnips, carrots, peas and parsley; cover and simmer 30 minutes longer or until pork and vegetables are tender, stirring occasionally. Serve with rice, if desired.

6 each Pork chops
1 medium Orange
4 each Cloves fresh garlic
½ small Onion
¼ tsp. Powdered ginger
Pepper
2 tsp. Butter
Salt to taste

Remove fat from chops. Squeeze orange into small bowl, keeping as much pulp as possible. Press garlic into orange juice. Using garlic press, squeeze onion into orange-garlic mixture, being sure to remove onion skin. Add ginger and a pinch of pepper; stir well. Place chops in shallow baking dish, cover with marinade and let stand for at least 45 minutes. Melt butter in skillet with lid. Remove chops from marinade, reserving marinade, and brown chops on both sides in butter. Cover with remaining marinade and cook, covered for 10 minutes. Remove cover and cook until fork tender. Add salt and pepper to taste.