Pork Tenderloin With Passion-Fruit Glaze

     

Pork Tenderloin With Passion-Fruit Glaze

A perfect sauce to bring out the sweetness of the pork. It is also good with veal chops and chicken. Fresh passion-fruit is available at many grocery stores.
Ingredients:
1 tsp (5 mL) ground fennel
1 tsp (5 mL) ground coriander
¼ tsp (1 mL) cinnamon
Salt and freshly ground pepper
1 lb (500 g) pork tenderloin
2 tbsp (30 mL) olive oil
Pulp of 1 passion-fruit
⅓ cup (80 mL) late harvest Vidal
1 cup (250 mL) chicken stock
Pinch red pepper flakes
2 tbsp (30 mL) balsamic vinegar
1 tbsp (15 mL) brown sugar
Garnish
2 tsp (10 mL) chopped fresh parsley

Directions:
Combine fennel, coriander and cinnamon. Season with salt and pepper. Sprinkle spice mixture over pork. 

Heat oil over medium-high heat in a skillet large enough to hold pork, or cut the meat into large sections to fit into the pan. Sear pork on all sides until browned, about 2 minutes a side. Remove pork to a plate.

Add passion-fruit pulp, late harvest Vidal, stock, pepper flakes, vinegar and sugar. Bring to a boil and return pork to pan. Reduce heat to medium-low. Cover skillet and cook tenderloin for 10 to 12 minutes, or until a touch of pink is left in the centre.

Remove pork and let rest 5 minutes.

Bring liquid in pan to a boil, then reduce heat to low and simmer for 5 to 7 minutes, or until thickened.

Slice pork and drizzle with sauce. Garnish with chopped parsley. Serve with rice and beans or wild rice.
Serves 4

TIP:    xsxa

Parmesan Baked Boneless Pork Chops

Parmesan Baked  Boneless Pork Chops

Ingredients:

4 boneless pork chops, 1/2" thick

1 Tbsp olive oil
1 c Parmesan cheese
1 c Italian bread crumbs
1 tsp black pepper
1 tsp garlic powder

Directions:

1. On a plate combine the last 4 ingredients.

2. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.

3. Line a pan with tin foil and spray with cooking spray.

4. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

 

Cassoulet

Cassoulet

This casserole always emphasizes pork in the form of sausage, ham, pancetta or bacon and also variously includes duck, goose, chicken, lamb or mutton. The crust of bread crumbs on top adds crispy texture and flavour.
Ingredients
1 lb (500 g) Great Northern white beans
8 Confit Chicken Thighs (recipe follows)
1 lb (500 g) fresh pork shoulder or thick loin chops
1 lb (500 g) fresh or cured garlic sausage
2 tbsp (30 mL) olive oil, preferably oil from confit chicken
1½ cups (375 mL) small-diced yellow cooking onions, about 2 medium
1½ cups (375 mL) small-diced celery, about 2 large stalks
1½ cups (375 mL) small-diced carrots, about 2 medium
1 tbsp (15 mL) minced garlic, about 2 to 3 large cloves
1 cup (250 mL) dry white wine
3½ cups (875 mL) combination of confit chicken juices and chicken broth
½ cup (125 mL) tomato sauce or 2 tbsp (30 mL) tomato paste
1 tbsp (15 mL) finely chopped fresh thyme or 1½ tsp (7 mL) dried
1 large bay leaf
Bread Crumbs
4 cups (1 L) coarse fresh crumbs (see TIP this page)
¼ to ⅓ cup (60 to 80 mL) melted butter

Directions:
Place beans in a large bowl; generously cover with water. Let soak overnight; drain and discard soaking water just before using.

Remove and discard skin, bones and clinging chicken fat from confit thighs; keep meat in large chunks.

Preheat oven to 325°F (160°C).

Cut pork into 1-inch (2.5-cm) cubes. Cut sausage into 1-inch (2.5-cm) lengths.

In a large Dutch oven that can go into the oven, heat oil until hot, over medium heat. Add pork cubes all at once; sauté 8 to 10 minutes or until nicely browned. Remove; set aside.

To fat already in pan, add sausage all at once; sauté 8 to 10 minutes or until nicely browned. Remove; set aside.

To fat already in pan, add onion, celery and carrots all at once; sauté 8 to 10 minutes or until lightly cooked. Stir in garlic; cook 1 minute or until fragrant. Add wine; increase heat to medium-high and briskly boil until wine is reduced by half.

Add broth and tomato sauce to pot. Stir in drained beans plus pork, sausage and thyme. Gently fold in confit chicken pieces; tuck in bay leaf. Heat until mixture is just beginning to bubble; do not boil.

Cover and place in oven for 1½ hours. Stir bread crumbs with melted butter. Uncover and scatter buttered bread crumbs overtop. Bake another ½ hour.

Serve in pasta bowls or shallow soup dishes. Accompany with fresh baguette slices for sopping up delicious sauce and a tossed salad lightly dressed with vinaigrette.

Covered, cassoulet keeps well when promptly refrigerated, for 3 or 4 days, however loses some quality when frozen. A splash of hot broth in the serving bowl bottom restores slightly soupy texture to reheated cassoulet.

TIP Coarse fresh bread crumbs: Cut a day-old baguette or ciabatta into chunks, leaving crust attached. Whirl in batches, pulsing in food processor until broken up and large crumbs have formed. Any extra crumbs can be frozen for use in another recipe.
Makes 10 to 12 servings

Confit Chicken Thighs

Long slow cooking produces very tender and flavourful results. Here, chicken thighs bake covered in fat for hours at a very low temperature. The result is incredibly moist and savoury chicken that can be chunked and tucked into a cassoulet or made into pulled shreds to stir into a risotto or pasta.
Ingredients:
8 chicken thighs, skin-on and bone-in only
1 tsp (5 mL) fine sea salt
1 tbsp (15 mL) minced garlic, about 2 to 3 large cloves
1 tbsp (15 mL) finely chopped fresh thyme leaves
½ tsp (2 mL) freshly ground black pepper
2 cups (500 mL) olive oil

Directions:
Place thighs, skin-side down, snugly in a single layer in an 8 x 8-inch (20 x 20-cm) or 7 x 11-inch (18 x 28-cm) glass baking dish. Tuck excess skin to thigh sides, exposing flesh.

Mix salt with garlic, thyme and black pepper. Distribute evenly over chicken; rub in slightly. Cover with plastic wrap; refrigerate overnight.

Preheat oven to 200°F (100°C).

Discard plastic wrap. Leaving chicken in dish, pour oil over thighs so they are submerged. Cover dish tightly with foil.

Bake in centre of oven for 10 to 12 hours. Gently using tongs, remove chicken to another dish; cover and chill. Cool cooking liquid slightly; strain. Separate fat and juice; refrigerate juice to use in cassoulet.

Refrigerate fat separately; it keeps well for a week or 2 in the refrigerator, or portion into small containers and freeze. Use this savoury oil in other recipes (including Cassoulet) from sautéed meat and potatoes to stir-fries and soups.

To use chicken, scrape off skin and visible fat; discard. Gently remove thigh meat from bones, keeping it in large chunks. Confit chicken has a rosy colour, but is fully cooked. Cover and refrigerate to use in cassoulet. Use within 3 days or freeze.   Makes 8 thighs

Pork Piccata

Pork Piccata

I love this recipe as it unlocks one of my favorite ingredients: fond, which refers to the caramelized bits left in the bottom of your pan. Releasing it to create a quick pan sauce is a great (and delicious) technique.

Ingredients:
2 - 8 ounce boneless pork chops or loin steaks
fine sea salt
½ cup all-purpose flour, for dusting
2 tablespoon low-smoke vegetable oil, such as avocado oil
4 tablespoons unsalted butter
¼ cup capers, rinsed and drained
Juice of 1 lemon
2 sprigs parsley, picked and chopped

Directions

Place a plastic bag on a work surface. Set one of the pork chops on the bag and top with a second bag. Using the mallet or small sauce pan, pound the pork aggressively enough to flatten the meat but not tear it. Continue to pound until the pork is an even ¼ inch thick. Repeat with the remaining chops.

On an All-Clad Pro-Release Sheet Pan, season the pork chops on both sides with salt and dust both sides with a small amount of flour.

Heat a 12-Inch Fry Pan over medium-high heat until it starts to smoke slightly. Add the vegetable oil to the pan. If necessary, to not crowd the pan, cook one chop at a time. Add to the pan and cook until both sides are golden brown, about 3 minutes per side. Remove from the heat.

Pour off any oil remaining in the fry pan, then add the butter and stir, cooking until the butter begins to brown.

Once the butter gives off a nutty aroma, add the capers. Cook for a few seconds; then add the lemon juice. Add the chopped parsley and season with salt to taste.

Remove from the heat and add the pork back to the pan, basting with the butter sauce for about 1 minute.

Arrange the pork on a serving platter and pour the pan sauce over the meat.

Italian Cannellini Beans With Braised Pork Shoulder & Bitter Greens

Italian Cannellini Beans with Braised 

Pork Shoulder And Bitter Greens

You could call this an easy cassoulet, but it is much better than that. Make sure you get the Italian cannellini beans as they have excellent taste and texture. In a pinch you can use white kidney beans, but I find they take longer to cook. I have also used navy beans, which are not Italian but have lots of flavour, too. Using a mixture of bitter greens gives a real oomph to the dish.

Ingredients:

2 cups (500 mL) dried white cannellini beans
4 slices lemon, ¼ inch (5 mm) thick, seeds removed
6 sprigs rosemary
1 dried red chili pepper
2 lbs (1 kg) pork shoulder, cut in approximately 2 inch (5 cm) cubes
Salt and freshly ground pepper
1 tsp (5 mL) chopped fresh rosemary
3 tbsp (45 mL) olive oil
2 cups (500 mL) chopped onions
1 tbsp (15 mL) chopped garlic
1 tbsp (15 mL) slivered fresh sage leaves
2 cups (500 mL) chicken stock
8 cups (2 L) sliced bitter greens such as dandelion, arugula, kale or mustard greens

Directions:

Cover beans with water by 2 inches (5 cm) and soak overnight. Drain and rinse.

Place in a pot and cover with 2 inches (5 cm) fresh water. Add lemon slices, rosemary sprigs and dried chili. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour or until beans are mostly softened but still have some bite. They will continue cooking with the pork. Drain, reserving beans and cooking liquid separately. Remove and discard lemon slices, rosemary and chili.

Preheat oven to 275°F (140°C).

Season pork with salt, pepper and chopped rosemary. Heat oil in a large ovenproof casserole. Working in batches, sear pork 1 to 2 minutes per side or until browned. Remove to a plate and reserve. Remove all but 2 tbsp (30 mL) fat from pan. Reduce heat to medium and add onions. Cook for about 5 minutes or until softened. Add garlic and sage and continue to cook until garlic is softened, about 1 more minute. Add stock and 1½ cups (375 mL) of reserved bean cooking liquid and bring to boil. Stir in pork and beans. Bring back to boil and cover.

Place in oven and bake, covered, for 2½ to 3 hours or until pork is tender and beans are very soft. Raise heat to 350°F (180°C). Stir in sliced greens. Uncover and bake for another 20 to 25 minutes or until greens are softened.

Serves 6

 

Sous Vide Pork Chops

With sous vide cooking, because you are cooking at the exact temperature at which you are planning on serving your meat, timing is much more forgiving. Temperature is by far the overriding factor. By adjusting the temperature of your Precision Cooker, you can cook your pork chops anywhere from a pink, juicy rare (130°F / 54°C) to a firm but still moist well-done (160°F / 71°C). Bear in mind that the hotter you cook, the more moisture you’re going to squeeze out of the pork.The time and temperature below is given for pork chops that are around 1 1/2-inches thick. Add 15 minutes to the minimum time for each half inch if you have thicker double-cut chops.
Time Table:
Rare: 130°F / 54°C, 1 to 4 hours - Tender, juicy, and a little slippery. 
Medium-Rare: 140°F / 60°C, 1 to 4 hours - Tender, juicy, and meaty (my favorite).
Medium-Well: 150°F / 66°C, 1 to 4 hours - Quite firm and just starting to dry out.
Well Done: 160°F / 71°C, 1 to 4 hours - Firm, a little dry and tough, but still moist.

Ingredients:
Sous Vide Pork Chops For 2
2 Pork chops 1 1/2" thick
Aromatics
Oil, Vegetable, Canola, or Rice Bran 
1 Tablespoon butter

Directions:
Step 1
Set the sous vide precision cooker to 140ºF / 60.0ºC

Step 2

Season the pork generously with salt and pepper on all sides. If you are planning on leaving the un-cooked pork in their bags for more than a few hours before cooking, sseason them just before searing. 

Step 3
To bag pork chops, start by folding the top of a vacuum-seal or zipper-lock bag back over itself to form a hem. This will prevent juices from getting on the edges of the bag which would interfere with the seal or provide vectors for contamination. Slide the pork chops into the bag along with any aromatics such as fresh herbs (if using). Unfold the edge before closing the bag.

Step 4
Seal the bag either using a vacuum sealer or,if you are using a zipper lock-bag, by using the displacement method. To do this, slowly lower your bagged pork chops into a pot of water, letting the pressure of the water press air out through the top of the bag. Once most of the air is out of the bag, carefully seal the bag just above the waterline. 

Drop the bag in the water bath, making sure not to block the intake or output sections of your Precision Cooker. If properly sealed, it should sink. Cook according to the timing charts included here and in the app.

• Finishing Steps - Stovetop

Step 1
Remove the pork from the bag, discard any aromatics (if using) and place it on a paper towel-lined plate. Pat it dry very carefully on both sides. 


Step 2
Place a heavy cast-iron or stainless steel skillet with 1 tablespoon / 15 ml of vegetable, canola, or rice bran oil and 1 tablespoon / 15 g of butter over high heat. Swirl until the butter is melted and starting to brown.


Step 3
Carefully place the pork chops into the skillet, laying them down away from you in order to prevent accidentally splashing oil up.


Step 4
Carefully lift and peek under the pork as it cooks to gauge how quickly it is browning. Let it continue to cook until the crust is deep brown and very crisp, about 45 seconds. 


Step 5
Once you’ve flipped the pork chops, you can continue to cook them until browned on the second side, or for more flavor, add another tablespoon of butter along with some thyme, rosemary, garlic, and/or shallots. Spoon the butter over the pork chops as they cook. 


Step 6
The exterior of the pork will pick up some nice flavor from the aromatics. 


Step 7
When the pork is browned, pick them with a pair of tongs and make sure to brown the edges as well. 

•  Step 8
• Transfer the cooked chops to a rack set in a rimmed baking sheet and let them rest for just a couple of minutes. Just before serving, reheat the drippings in the pan until sizzling hot, then pour them over the chops in order to re-crisp their exteriors. 

Step 9
Serve the pork chops as-is, or slice them off the bone with a sharp knife for a more elegant presentation.

French Onion Stuffed Pork Loin

If you love French Onion Soup or any any sort of French Onion flavor, you will love this French Onion Pork dish. 

French Onion Stuffed Pork Loin

Ingredients:

2 1/2 to 3 lbs Pork Loin

2 tablespoons butter

1 large onion, sliced thin

1 garlic clove, minced

1 teaspoon sugar

1 tablespoon sage, fresh, chopped

1 tablespoon rosemary, fresh, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper, freshly ground

2 teaspoons Italian dry rub seasonings, Char Crust 

   Sun-Dried Tomato and Garlic Rub

1 large onion, sliced thin.

Directions:

• Preheat oven to 350°F.
• In a large skillet over medium heat, melt butter. Cook onion and garlic in butter until translucent. Sprinkle sugar into skillet and stir. Cook for a few more minutes until onions turn golden brown. Stir in sage, rosemary, salt and pepper. Remove from heat and cool until lukewarm.
• With a butcher knife, carefully butterfly the pork loin (DO NOT cut all the way through—only to 1 inch from the uncut edge). Open the pork loin and pound with a meat mallet to 1-inch thickness.
• Once the caramelized onion stuffing has cooled, spread onto the flattened pork loin to 1 inch from the outside edge of the meat.
• Roll loin up like a jellyroll. With kitchen string, tie off every 2-inches being careful not to squeeze the stuffing out of the center.
• Rub outside of stuffed loin with Char Crust spice rub (or your substitution if you do not have this rub).
• Place loin in a roasting pan. Top with sliced onion and drizzle with olive oil.
• Roast for 1 to 1 1/2 hours until cooked through or until meat thermometer registers 160°F.
• Remove from oven and allow meat to rest for 5 minutes before slicing. Cut into 1 1/2 inch slices and serve.  
• French Onion Stuffed Pork Loin!  It is one of my favorite pork dishes I have made in a while! 

I don’t know how to convince you enough to make this French Onion Stuffed Pork Loin recipe. I thought about using all caps to get my point across, but I didn’t want you to think I was yelling. But, I really want to yell it from the mountaintops, ‘MAKE THIS RECIPE!’ It has to be one of the tastiest pork recipes I have ever tried! French onion flavor is perfect for the fall season and cooler temperatures, and it is beyond perfect for a pork loin.

FRENCH ONION STUFFED PORK LOIN RECIPE

In this French Onion Stuffed Pork Loin recipe, I used a center-cut pork loin, not a pork tenderloin. Although the names are very similar, the cuts of meat are actually quite different. Both cuts of meat are very lean and healthy, but the size and cooking times are quite a bit different. The center-cut pork loin is quite a bit larger than a pork tenderloin. For this recipe, I used a 3-pound pork loin.

Center-cut pork loin is one of the leanest cuts of meat, so be careful about choosing one. The redder the meat, the leaner it is, but also the tougher it is. I recommend choosing a pork loin with a more pinkish color with some white streaks. Don’t be fooled if you see a pork sirloin. That is a different cut of meat that is not as tender or lean as a pork loin or tenderloin. Who knew there were so many cuts of pork?!? I didn’t even begin to mention the ribs, pork shoulder, pork butt, ham, etc!

Onion Ingredients

• Butter
• Onions–I use yellow onions for a lot of my meat recipes since they add a lot of flavor without being too strong.
• Beef broth

Pork Loin Ingredients

• Pork loin–Remember to look for a center-cut pork loin, not a tenderloin for this recipe!
• Olive oil–Extra virgin olive oil is best.
• Salt
• Pepper
• Italian seasoning–You could also substitute 1/4 teaspoon of basil and thyme, with a 1/2 teaspoon of dried oregano, if you prefer.
• Gruyere cheese–There are not many great substitutes for Gruyere cheese, so try to stick with it for this recipe. If you must find a replacement, look for Emmental, Jarlsberg, Beaufort, or comté cheese. (Stay away from American Swiss cheese if you can.)
• Parsley–for garnish, but it is just as flavorful without it!

HOW TO MAKE FRENCH ONION STUFFED PORK LOIN

With the popularity of my Jalapeno Popper Pork Loin, I knew I had to make another stuffed pork loin, and I am so glad I did! The French onion flavors that are bursting from this recipe are amazing! (Are you starting to sense my excitement over this recipe)? It’s all about the onions and the cheese.

To see how I butterfly pork loin, check out the VIDEO in my Jalapeno Pork Loin!

Preheat the oven to 450°F while you brown the onions. This will take about 20 minutes. Cook the onions in an oven-safe, large skillet. The pork loin will be going back in there. Be sure to keep the cooked onions warm by putting an aluminum tent over them while you prepare the pork loin. Before butterflying the loin, mix the oil, salt, pepper, and Italian seasoning in a bowl. This will be rubbed on both sides of the loin.

To butterfly the pork loin, use a sharp knife to make a horizontal cut about one-third of the way up from the bottom of the loin. Flip open the thicker, top flap (like opening a book). Then, take the knife and cut another horizontal line through the thicker part of the loin to open it up even more (like a trifold). You should now have a flat surface of meat that will hold the flavor of the French Onion Stuffed Pork Loin. Put a piece of plastic wrap over the laid out pork loin and pound it out to about a 1/3 inch thickness all the way around. The more even the loin is, the more evenly it will cook. Once the pork loin has been butterflied, rub both sides with the oil mixture.

HOW TO STUFF, ROLL, AND SEAR YOUR FRENCH ONION STUFFED PORK LOIN

Remember ‘Stop, Drop, and Roll’? Well, it’s ‘Stuff, Roll, and Sear’ for today. Top the pork loin with half of the cooked onions and half of the shredded cheese. It’s ready to roll! Roll up the pork loin, making sure you wrap up all that goodness inside! Then, using cooking twine, tie the rolled pork loin up to hold in all the ingredients. I used four pieces of twine if that helps. Next, sear the pork loin on all sides, using the oven-safe skillet that you used for the onions. I know it’s rolled up, so what do I mean by sides? Simply rotate it about four times to get as much of the loin seared as possible.

Next, cook the pork loin for about 25-30 minutes, making sure the internal temperature is at 145°F. Don’t worry, I did not forget about the other halves of the onions and cheese. Top the loin with both and broil for about 5 minutes, or until the cheese is melted and golden brown. Enjoy!

Fennel-Brown Sugar Pork Ribs

Fennel-Brown Sugar Pork Ribs 

Ingredients:

Kosher Salt  

Ground Black Pepper

2 tablespoons packed lt. brown sugar

1 tablespoon fennel seeds

1 teaspoon red pepper flakes

1 teaspoon granulated garlic

4 teaspoons fresh rosemary, minced

2 2-3 pound racks St. Louis ribs

Directions:

Heat the oven to 325°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the sugar, ground fennel, pepper flakes, granulated garlic and 4 teaspoons of rosemary. Rub the mixture between your fingertips until well combined and the rosemary is fragrant. Sprinkle the mixture evenly over both sides of the racks of ribs, then rub it in.

Place the ribs meaty side up on the prepared baking sheet. Transfer to the oven, then pour 3 cups water into the baking sheet. Bake until a skewer inserted into the meat between the bones meets no resistance, 2½ to 3 hours. Transfer the rib racks to a cutting board and let rest for 20 minutes. Cut the ribs between the bones and transfer to a platter.

Tip: Don't substitute baby back ribs for the St. Louis spareribs. Baby backs are smaller and leaner and will end up overdone. St. Louis–style ribs are spareribs that are trimmed of excess meat and cartilage, so the racks have a neat rectangular shape. Try to choose racks that are similar in size so they cook at the same rate.

1. 01
   Heat the oven to 325°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the sugar, ground fennel, pepper flakes, granulated garlic and 4 teaspoons of rosemary. Rub the mixture between your fingertips until well combined and the rosemary is fragrant. Sprinkle the mixture evenly over both sides of the racks of ribs, then rub it in.
2. 02
   Place the ribs meaty side up on the prepared baking sheet. Transfer to the oven, then pour 3 cups water into the baking sheet. Bake until a skewer inserted into the meat between the bones meets no resistance, 2½ to 3 hours. Transfer the rib racks to a cutting board and let rest for 20 minutes. Cut the ribs between the bones and transfer to a platter.

Tip: Don't substitute baby back ribs for the St. Louis spareribs. Baby backs are smaller and leaner and will end up overdone. St. Louis–style ribs are spareribs that are trimmed of excess meat and cartilage, so the racks have a neat rectangular shape. Try to choose racks that are similar in size so they cook at the same rate.

Spareribs With Rosemary and Fennel Rosticiana

Rosemary And Fennel Spareribs

Ingredients:

2 tablespoons kosher salt  

1 tablespoon ground black pepper

2 tablespoons light brown sugar

1 tablespoon fennel seeds ground

1 teaspoon red pepper flakes

1 teaspoon granulated garlic

4 teaspoons minced fresh rosemary

2  2 1/2 to 3 lbs.  St. Louis style spareribs

Directions:

Heat oven to 325*F with a rack in the middle position.  Set a wire rack in a rimmed baking sheet.   In a small bowl, combine: 

2 tablespoons salt 

1 tablespoon black pepper  

2 tablespoons light brown sugar 

1 tablespoopn ground fennel seeds 

1 teaspoon pepper flakes 

1 teaspoon minced garlic  

4 teaspoons of rosemary

rub the mixture between the finger tips until well combined and the rosemary is fragrant.  Sprinkle evenly over both sides of the ribs, then thoroughly rub it in.

Place the ribs meaty side up on the prepared baking sheet.  Transfer to the oven, then pour 3 cups of water into the balking sheet.

Bke until well browned and a skewer inserted between the bones meets no resistance, 2 hrs to 

2 1/2 hrs. 

Transfer the racks to a cutting board and cut apart.

Serves 4

Stuffed Pork Chops

Stuffed Pork Chops

Ingredients:

4 bone-in pork loin chops (1-1/2 inches thick and 8 ounces each)
1 tablespoon canola oil
1 tablespoon finely chopped onion
1 tablespoon minced fresh parsley
1 tablespoon 2% milk
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup chopped peeled apple
1 cup whole kernel corn
1 cup dry bread crumbs
SAUCE:
1/3 cup honey
3 to 4 tablespoons Dijon mustard
3/4 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed

Directions:

Preheat oven to 350°. Cut a pocket in each pork chop by slicing almost to the bone. In a large skillet, heat oil over medium heat. Brown chops on each side; cool slightly. 

In a bowl, mix onion, parsley, milk, and seasonings. Add apple, corn and bread crumbs; toss to combine. Spoon into pork chops; place in a greased 13x9-in. baking dish. 

In a small bowl, mix sauce ingredients; reserve half of the sauce for brushing. Pour remaining sauce over pork chops. Bake, uncovered, 50-60 minutes or until a thermometer inserted in stuffing reads 165°, brushing occasionally with reserved-sauce during the last 20 minutes.

Porchetta, Smashed Potatoes, Caramelized Fennel, Chocolate Hazelnut Crostada,

Fennel Rosemary Porchetta

7 lbs. Boneless Boston Butt
Lay roast flat with fat cap up.  Slice roast horizontally along the seam where the bone was removed making sure you stop slicing about 1 inch from opposite side.  Open meat like a book.  Make deep cuts about 1 inch apart across the shorter sides NOT the lengthwise.  This is where the paste will be placed.

Make a paste:  
8 oz pancetta, pulsed in food processor to break down, (with the appearance of a coarse sausage grind)
Add:
4 Tablespoons salted butter
1 cup fresh rosemary leaves
1 cup oregano leaves
2 teaspoons kosher salt
1/2 cup ground fennel seeds
1 Tablespoons red pepper flakes
20 garlic cloves

Place the paste filling in the cuts created in the meat.  The paste cannot be cold or it won't stick in the slices.  Roll up tight and tie with meat cord.  Tie roast starting in the center and tie out to the ends  Place roast with the fat cap on top.  Place roast in roasting pan and coat well with the Rub.  Wrap with plastic wrap and place in the refrigerator for 24 hours

In a bowl, prepare the rub for the roast with the following ingredients:
Rub:
2 Tablespoons  ground fennel
2 Tablespoons. brown sugar
1 Tablespoon kosher salt
2 teaspoons ground black pepper

Place roast in roasting pan and rub the roast covering it well.

Add 4 cups water to the bottom of roasting pan
Roast in a 300-degree oven place on the middle rack,  6 or 7 hours.  When meat thermometer registers 195 degrees in the center, remove from oven and allow to rest 1 hour tented

During resting time make the sauce:

Drain  juice and fat in a fat separator
3/4 cup of pan juices (no fat)
2 tablespoons olive oil
1/3 c lemon juice
1/4 cup water
2 teaspoons fresh ground pepper
1 teaspoon fennel, ground
4 large fennel bulbs core removed
1 teaspoon Kosher salt
1/4 cup water
Add to roasting pan
Bake at 450 degrees 20 minutes and stir, bake 10 more minutes and stir, bake another 10 minutes.


Mashed Potatoes served with Tarka (caraway mustard butter)
4 # Yukon gold potatoes, peeled and cut into even sized pieces.
1 Tablespoon Kosher salt
5 Bay leaves
Cover potatoes 2" with water and cook till done.  Reserve 3 tablespoons cooking liquid.
Remove bay leaves.
Smash potatoes 
6 tablespoons melted butter
4 cloves garlic, smashed
1 3/4 cup warmed 1/2 and 1/2
1/2 cup horseradish
3 Tablespoons briny cooking  liquid
Melt butter and cook garlic
Combine ingredients and stir to blend.

Top with Tarka 
4 Tablespoons butter 
brown over medium heat adding seeds:
Using a mortar and pestal crack mustard seeds and caraway seeds and add to butter while browning.  
1 tablespoon yellow mustard seeds
1 tablespoon caraway seeds

When butter is browned and you hear the seeds pop, strain the mixture and pour over plated potatoes in a serving bowl.
Garnish with chives.


Fennel  (Carmelized) 
4 large fennel bulbs
cut fennel bulb in half, remove the core and slice lg wedges
1/4 olive oil
1 teaspoon Kosher salt
Stir to coat and season.  Place in roasting pan used for meat.
Bake at 450 20 min. stir roast10 more minutes,  
Add 1/2 cup water cook 10 more minutes, Serve


Chocolate Hazelnut Crostada
Crust
1/2 cup All-purpose flour
1/4 cup whole wheat flour
1/4 cup sugar
1/4 t baking powder
1/4 teaspoon Kosher salt
6 Tablespoons salted butter chilled
1 egg yolk
1/2 teaspoon vanilla

Process 20 to 30 seconds into a ball but not a clump
Pat dough into a 9" springform baking pan. Prick bottom to prevent air pockets.
Bake in a 375 oven  15 to 20 minutes till just golden

Hazelnut Crostada Filling
(Janda is hazelnut chocolate)
1 1/4 cup peeled hazelnuts,  pulsed to roughly chop, 1/4 cup chopped nuts reserved reserved
3/4 cup sugar to the remainder of Hazelnuts  2 minutes pulsed together
3 egg whites
2 t vanilla extract
1 teaspoon espresso powder
1/2 teaspoon K salt
process 10 seconds
4 oz. bittersweet choc. melted.
Pour onto crust and spread in an even layer
Garnish with reserved 1/4 cup nuts to the outside edge of the chocolate layer.
Bake at 375 degrees, 20 to 25 minutes,  cool 15 minutes. serve