Tag: pork
Smothered Pork Tenderloin
Smothered Pork Tenderloin
This dish is rich and decadent. Medallions of pork tenderloin are seared, then simmered in a creamy mushroom gravy. You can serve this over mashed potatoes or egg noodles. If you aren’t a fan of pork, you can substitute either chicken breasts or thighs.
Ingredients
- 1 lb pork tenderloin cut into 1” medallions
- salt and pepper to taste
- 1 tbsp olive oil
- 3 tbsp butter
- 8 oz cremini mushrooms sliced
- 4 garlic cloves minced
- 1/2 tbsp dijon mustard
- 1/4 tsp herbs de Provence
- 1/4 cup chicken stock
- 3/4 cup heavy cream
Instructions
- Cut the pork tenderloin into 1” thick medallions. Season with salt and pepper.
- Melt 1 tbsp of butter in a large sauté pan over medium high heat. Add in the olive oil. Place the medallions in the pan in a single layer.
- Sear for 60-90 seconds a side. Remove from the pan.
- Add the rest of the butter to the pan. Sauté the mushrooms for 8 minutes until they are cooked down.
- Stir in the garlic and cook for a minute.
- Pour in the chicken stock. Add in the dijon mustard, herb de Provence. Reduce the heat to medium low and pour in the heavy cream.
- Add the pork tenderloin back in and simmer for 3-5 minutes until the pork is cooked through and the gravy has thickened.
Biala Kielbasa (White Polish Sausage)
Biala Kielbasa (White Polish Sausage)
Sausage is a staple of Polish cuisine. The word “kielbasa” happens to mean sausage in Polish. Sausage is so popular in Poland that the government has official guides of classification based upon size, meat used, ready-to-eat, and raw varieties. This particular recipe is for biala kielbasa(Polish white sausage). This garlicky tube of meat is made out of pork shoulder and bacon, ground together; flavored with salt, pepper, marjoram, sugar, and the aforementioned garlic. The sausage is found raw, not smoked; typically used in soups, boiled in beer, or grilled.
Equipment
- meat grinder
- sausage stuffer
Ingredients
- 4 lbs boneless pork shoulder cut into small cubes
- 1 lb bacon diced
- 8 garlic cloves
- 1 tbsp sugar
- 1 tbsp salt
- 1 tbsp black pepper
- 2 tsp marjoram
- 3/4 cup ice water
- pork sausage casings
Instructions
- Mix together the spices. Set aside.
- Mix together the pork shoulder, bacon, and whole garlic cloves.
- Grind using a medium ground plate.
- Thoroughly mix the spices and ice water together.
- Pipe the sausage into the casings with your sausage stuffer.
- Twist to 6” in length. Let rest in the refrigerator overnight before cutting to dry out the casing.
Garlic Scape and Pork Stir Fry
Garlic Scape and Pork Stir Fry
Garlic scapes are really popular in Chinese stir fries. Scapes are the stems and flower buds of garlic bulbs; being a great substitute for garlic, leeks, green onions, and Chinese chives. This stir fry utilizes garlic scapes with marinated pork, cooking in only 5 minutes.
Ingredients
Pork and Marinade
- 1 lb boneless pork shoulder cut into small strips
- 2 tsp cornstarch
- 1 tbsp water
- 2 tsp shaoxing cooking wine
- 2 tbsp oyster sauce
- 1 tsp vegetable oil
Stir Fry
- 3 tbsp vegetable oil divided
- 2 tsp ginger grated
- 1 large carrot sliced
- 1 lb garlic scapes trimmed; cut into 2” pieces
- 1 tbsp shaoxing cooking wine
- 2/3 cup chicken stock
- 1/4 tsp ground white pepper
- 1/2 tsp sugar
- 1 tsp sesame oil
- 1 tbsp light soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Mix together the pork and marinade in. Marinate for 20 minutes.
- Remove the pork from the marinade and save the juices.
- Heat up 1 1/2 tbsp of vegetable oil in a wok over medium high heat. Sauté the pork for 1 minute on each side. Remove from the wok.
- Add in the rest of the vegetable oil. Stir in the ginger and cook for 30 seconds.
- Add in the carrots and scapes. Cook for 1 minute. Add the cooking wine and cook for another 30 seconds.
- Pour in the chicken stock. Cook for 30 seconds covered. Add the pork and its Cook for juices back in; along with the white pepper, sugar, sesame oil, and soy sauce uncovered. Cook for 30 seconds.
- Stir in the cornstarch slurry and cook for 15 seconds. Remove from the heat.
