Text 24534, 100 rader
Skriven 2012-05-07 21:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: porkiness
=================
-=> Quoting Michael Loo to Dale Shipp <=-

 ML> pork stock is a standby in Asian cuisines but
 ML> is often neglected in European ones.

This Euro has caught on in recent years.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herb and Garlic Crusted Pork Tenderloin
 Categories: Veal, Pork, Dairy, Fruit, Herb
      Yield: 16 Servings
 
           PORK DRY RUB:
      4    16 oz pork loins
      1 bn Rosemary; finely chopped
      1 bn Sage; finely chopped
      6    Cloves garlic; minced
      1 tb Cracked black pepper
      1 tb Olive oil
           CHUTNEY:
      2    Crimson pears; medium dice
    1/8 c  Black currants
      2    Shallots; minced
    1/8 c  Pine nuts; toasted
      2 oz Balsamic vinegar
      2 oz Raw sugar
      1 tb Unsalted butter
           POTATOES:
     15    Red bliss potatoes
           Unsalted butter
           Heavy cream
           Salt
           White pepper
           ONION JAM:
      2    Onions; sauteed, cooked with
           -the vinegar until jammy,
           -then chopped fine and saved
      2 oz Balsamic vinegar
           SAUCE:
      1 qt Pork stock
      8    Cloves garlic; toasted
           Dry white wine
      2 tb Rosemary; chopped
      2 tb Sage; chopped
      1 tb Unsalted butter
 
  Trim pork tenderloins of all silver skin, being careful not to
  trim off all of the fat. Place the pork in a bowl, and then add
  rosemary, sage, garlic, cracked pepper, and olive oil. Let sit
  overnight, refrigerated in a covered bowl so the flavors can
  marry.

  Saute the shallots in butter until translucent, then add the pears
  and saute briefly. Add currants, toasted pine nuts, balsamic
  vinegar, and sugar, and simmer until the desired consistency is
  reached.
  
  To make mashed potatoes, boil the red bliss potatoes for
  approximately 20 minutes and strain into a colander. Add butter,
  cream, salt, and white pepper to the pot and heat until hot but
  not boiling. Add the potatoes and mash together until creamy but
  don't over mix or they will be gummy.
  
  To make sauce, start by heating garlic until golden, and then de
  glaze with a splash of dry white wine. Then add the herbs and pork
  stock. Reduce until thickened, and add butter to finish, swirling
  the pan to incorporate the butter. Adjust seasoning, strain, and
  store.

  Heat a saute pan on the range with a teaspoon of oil. When it is
  hot, season pork loin generously with salt and add to the pan,
  sauteeing until crust starts to form. Then put it in the oven, to
  cook all the way (350 approx 20 min per pound). Remove when it
  feels firm to the touch, and let it rest for 10 minutes before
  slicing.
  
  Place a dollop of potatoes into a small bowl and gently mix
  together with a teaspoon of balsamic jammy onions. Place in the
  center of a warmed plate. Slice the pork and fan, placing on top
  of the potatoes. Add a teaspoon of chutney in the center, garnish
  with baby watercress, and sauteed sliced crimson pears. Finally,
  sauce around the plate and serve.
  
  Recipe by: Chef/Owner Seth Woods, Metropolis Cafe, Boston

  From: Pstarkoch
 
MMMMM

Cheers

YK Jim


... I like pork. The noun and the verb.

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