Pan fried Pork with Maple Mustard Sauce

(BBC Good Food Magazine May 07)

2 pork tenderloins cut into 3cm slices  or equivalent pork steaks

1 tablespoon plain flour

2 tablespoons olive oil

1 thinly sliced red onion

200ml vegetable stock

2 tablespoons maple syrup

2 tablespoons wholegrain mustard

juice of 1 lemon

Season pork with salt and pepper and then lightly coat in flour

Heat the oil in a large pan and quickly fry pork until browned.

Cook for about 5 mins then remove to a plate

Add onion to the pan (with more oil if needed)

Fry until it starts to colour, then add the stock and bring to the boil

Reduce for a few minutes, then add the maple syrup, mustard and lemon juice

Bring back to the boil, then reduce heat, add pork and gently simmer until heated through

PORK AND ORANGE STIR FRY

Marinate 300g (1/2lb) pork, cut into strips, in 4 tblspns orange juice, 2 tblspns soy sauce, 1 teaspoon ground ginger, pepper, 1 clove of crushed garlic.

Drain and stir fry.

Add I cup chopped vegetables, stir fry and add marinade. Heat through.

Prep Time: 20 minutes
Cooking Time: 1 hours 15 minutes

From Rachel Ray

ORANGE SOY PORK

Zest of 1 orange, reserving the juice

1/4 cup soy sauce or Tamari (dark soy sauce)

4 1-inch thick center-cut boneless pork loin chops (6-8 ounces each)

Pre-heat a large skillet over medium-high heat with two turns of the pan of EVOO.

In a shallow dish, combine the orange zest and juice of the zested orange and the soy sauce. Add some salt and freshly ground black pepper. Dip the chops into the mixture and place in the hot pan. Brown and caramelize the chops for four minutes on each side or until the juices run clear. Remove the chops from the heat and let them rest a couple minutes for the juice to redistribute.

ORANGE BROCCOLI PORK

Season pork chops or steaks with pepper. Heat 2 tablespoons vegetable oil in pan, cook chops for 4 mins each side or until just browned. Remove from pan. Add 1 chopped onion to pan and cook over medium heat until softened.  Whisk together 1.5 cups orange juice, 1 tablepoon cornstarch, 1 teaspoon dried thyme, 1/2 teaspoon sugar  and add to pan. Simmer for 3 mins. Add 1 cup broccoli florets to pan, cover and cook until tender. Retrun pork to pan, reheat and  toss with 1/4 cup toasted slivered almonds.

HONEY MUSTARD PORK TENDERLOIN

Ingredients:

2 pork tenderloins, about 1 pound (400g) each

salt and pepper

1 small clove garlic, minced

4 tablespoons grainy Dijon mustard or country-style

2 tablespoons honey

2 tablespoons brown sugar

1 tablespoon cider vinegar or balsamic vinegar

1/2 teaspoon dried leaf thyme, crumbled

1 tablespoon cornstarch

1 tablespoon cold water

Preparation:

Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in a roasting pan or casserole dish. Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork. Turn pork to coat thoroughly. Cook at 350F/180C for 45 mins or until cooked through.

Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

Serves 6.

-        Ginger Pork – combine 2 tablespoons grated ginger, dash of pepper, 1 teaspoon sesame oil, 1 tablespoon lemon juice  ad 1 small grated onion and use as a marinade over pork steaks. Fry or bbq.

Teriyaki Satay Pork

Combine 1 tablespoon minced ginger, 2 tablespoons minced garlic, ¼ cup teriyaki sauce, 3 tablespoons vegie oil, 2 tablespoons chopped coriander/cilantro, 2 tablespoons rice wine vinegar, 2 teaspoons lemon juice and ½ teaspoon hot sauce. Pour 1/3 cup into a separate bowl. In the main bowl, add 1 tablespoon hoi sin sauce and 1 tablespoon sherry. Marinate strips of chicken or pork for 2 hours or more.

Meanwhile whisk 1/3 cup peanut butter, finely chopped green onions and 3 tablespoons warm water with marinade in separate bowl.

Grill or pan fry meat and serve with sauce.

I made this for the first time this week and the pork had a nice flavour. The stewed apple pieces seemed a bit odd – I think I’d rather have applesauce or nothing.

Apple Pork Tenderloin 

1 pork tenderloin (about 1 lb)
1 clove garlic, peeled and cut into slivers
Salt and pepper
½ teaspoon ground cumin
2 Tbsp extra-virgin olive oil
½ cup of chicken or beef broth
½ cup dry white wine
1 medium sized apple, peeled, cored, and sliced

Preheat oven to 400 degrees F / 200C.

With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers (I just rubbed some crushed garlic all over the pork). Season with salt, pepper and cumin.

Place the oil in a skillet and sear the tenderloin well on medium high heat for about 10 minutes, turning the meat over as it browns.

Remove the meat from the skillet (do not discard the juices in the skillet) and place in an oven-proof serving casserole dish. Add the broth and white wine and place it in the oven for 10 minutes.

After you’ve placed the meat in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin. Sauté until soft.

After the tenderloin has cooked for 10 minutes (I cooked mine for a further 15 mins as we like it well done) remove it from the oven and let it rest for 10 minutes, before carving. It will continue to cook while it sits. Slice the tenderloin into ¼ inch thick slices. Add the sliced apples to the meat in the serving dish. Serve immediately. 

We have an overabundance of fresh tomatoes at the moment, so I was looking for tomato recipes … we quite liked this one !

Pork Pizzaiola

Heat oil in skillet and cook pork chops until well browned.

Remove from pan and add 1 small, finely chopped onion.

Saute until crispy. Add 15oz/700ml of canned tomatoes, 1 teaspoon Italian herbs and ¼ teaspoon red pepper flakes (or substitute a tiny amount of chilli paste).

Cover and  simmer until well combined and thickened (approx 15 mins).

Return pork chops to pan and coat with sauce. Reheat for 3 mins.

Serve topped with parsley