June 7, 2017

Pork Tenderloin

Posted in Pork and Veal at 6:04 am by Sheila OConnell

Basic but good, and quick to make.

Boneless pork tenderloin, flavored or not
1/2 – 1 tbsp olive oil

Preheat oven to 450.  Heat olive oil in a large oven-proof non-stick skillet.  Sear the pork on all sides until it is nicely browned, about ten minutes.

Wipe some of the excess oil from the skillet with a paper towel, carefully – it’s hot!  Insert a meat thermometer into the pork and place skillet with pork in the oven.

Roast until meat thermometer reaches 150, maybe 15 minutes, depends on the thickness of the pork.  Remove from oven and let rest about 5 minutes.  Slice and serve.

Optional:  After you remove the skillet from the oven, you can put the pork on a plate to rest and then add some butter to the skillet and sauté mushrooms to go over the pork slices.

Important note:  The most important thing about this recipe is to remember not to touch the skillet with your bare hands after it comes out of the oven!  Speaking from experience.




March 14, 2017

Asian-Style Slow Cooker Pulled Pork

Posted in Pork and Veal at 6:14 pm by Sheila OConnell

Make an version of Chinese steamed pork buns at home!

4 lbs boneless pork butt roast, trimmed of fat and cut into 2 inch pieces
1/2 cup soy sauce
1/2 cup hoisin sauce
2 tbsp ketchup
3 tbsp sriracha sauce
3 tbsp rice vinegar
1/4 cup honey
2 tsp dark sesame oil
1 1/2 tsp Chinese five-spice powder
3 cloves garlic, put through a press
1 1/2 tbsp peeled and grated fresh ginger
kimchi, spicy  (or you could substitute another pickled vegetable medley)
A sweet bun such as a Portuguese sweet roll (unless you can find authentic Chinese steam buns, maybe at an Asian grocery)
red onion, sliced thin

Mix all sauce ingredients, i.e., everything except the pork, kimchi, bun and onion, in a bowl until honey is incorporated. Put pork in slow cooker, then add sauce and stir well to completely coat all pieces. Cook on high for one hour, then cook on low for another 8 hours. (I was running out of time so I did an additional 7 hours, with the first 6 hours on low and the last hour on high.) Remove pork with a slotted spoon to a cutting board. Shred the pork by pulling the pieces apart with two forks. Pour sauce into a bowl. Put the pork back into the slow cooker and add back enough sauce to make it nicely moist.  Reserve the rest of the sauce.

Split the buns. Put some pork on a bun, add a little sauce if you like, then kimchi, then sliced onion.

September 11, 2016

Pulled Pork

Posted in Pork and Veal at 7:40 pm by Sheila OConnell

A good and easy recipe for the slow cooker.  This is good as-is or could be served on buns.

Boneless pork shoulder (also called Boston Butt), about 4 lbs
small onion, finely chopped
1 cup ketchup
1/4 cup dark brown sugar
3 tbsp apple cider vinegar
2 tbsp molasses
1 tbsp Dijon mustard
2 tsp sambal oelek, or other Asian chile sauce
kosher salt
freshly ground black pepper

Trim the fat from the pork and cut it into about four pieces.
In a medium bowl, mix onion, ketchup, brown sugar, cider vinegar, molasses, mustard and sambal oelek.
Put the pork in the slow cooker and cover it with the sauce.
Cook on high until the pork is very tender, about 6 hours.  (I cooked mine on high for about 5 hours, then turned it to low for about 2 more hours. I don’t know why.)
Transfer pork to a work surface and use 2 forks to shred the meat.
Pour the sauce into a large saucepan and bring to a boil.  Cook over medium high heat until thickened, about 15 minutes.  Stir the shredded pork into the sauce, season with salt and pepper to taste and serve.  Alternatively you could put the sauce and pork back into the slow cooker and use the warm setting until the rest of the meal is ready.



November 23, 2014

Pork Zucchini Stir-Fry in Garlic Sauce

Posted in Pork and Veal at 8:26 pm by Sheila OConnell

This was an easy recipe for two using one thick boneless pork chop and a couple of zucchini. Served over white rice, with your beverage of choice. Great meal in under 60 minutes.

1 or 2 boneless pork chops – cut into strips
2 or 3 small zucchini – Cut lengthwise then into semi rounds 1″ thick
1 sweet onion, more or less, cut into wide pieces
2 or 3 large garlic cloves – diced
4 or 6 tsp cornstarch
2-3 tbsp. soy sauce
1/8  or 1/4 tsp crushed red pepper flakes
1/4 or 1/2 tsp ground ginger
4 or 8 tbsp. vegetable oil
1/2 to 1 cup chicken broth
Jasmine rice

Trim off fat and cut pork into strips
Combine cornstarch and soy sauce in bowl then add pork. Stir to coat and let sit at least 15 min
Start rice cooking
Dice garlic and cut onion and zucchini
Add oil to wok or large fry pan on medium high heat
cook pork for 3-5 minutes in hot oil, stir as necessary
When brown, remove pork to paper towel on plate
Add garlic, onion and zucchini to pan.
Add red pepper flakes and ginger and cook 5-7 min
Add pork back into mix and continue heating
Add broth and a bit more soy sauce to bowl, mix with left over marinade then add to pan
Let cook for a couple of more minutes.
Serve pork and vegetables over rice.

Posted by Dad 11/23/14