pork loin

Kabob Party- Molasses Glazed Pork Mingles with Jalapenos and Cozies Up to Papaya

01 Jul 2010
Brine-Cured Pork Kabob with Molasses Glaze, Jalapenos & Papaya

I don’t know whether to say I am getting closer to a standard style kabob or further away…

This is Day 4 in my weeklong Kabob Party. Up until today I have limited my skewers to one ingredient and brought a bit of razzmatazz to the stick with well-chosen condiments. But not today. This party is getting fully integrated and it's starting to rock!

We started the series quietly with a Turkish Style Lamb Kabob made with ground meat and exotic spices; it was served alongside of a soft herb salad. Next up we threaded Brined & Marinated Shrimp onto wooden skewers. I showed you my trick to keep those little shrimpies in line too. No more twirling all over the skewer. This version comes with a tangy tomatillo and avocado salsa.

Just yesterday we had summer skewers at their simplest. Italian Style Chicken Spiedini with a Cucumber, Arugula and Olive Tapenade. Truly an al fresco treat.

It's not that I am a timid party guest, but I have to admit that one-ingredient simple skewers are how I most typically make kabobs. I like the control in cooking that comes from having some uniformity on the stick.

But I hear the boom of the bass. I feel the rhythm in the vibe. I know there are many of you who believe it’s not a Kabob Party without a little mingling! You are such a naughty bunch! You like the idea of having a few select beauties stuck on your stick!

Sippity Sup Continues »
Tags: | 12 Comments

Brine-Cured Pork Kabobs with Molasses Glaze, Jalapenos and Papaya

Sippity Sup's Brine-Cured Pork Kabobs with Molasses Glaze, Jalapenos & Papaya
By jgreghenry Published June 29, 2010
Prep time: 300
Yield:1 ()

Ingredients:

  • 2 T molasses
  • 3 clv garlic, minced
  • 2 serrano chiles, seeded and minced
  • 1 one-inch piece ginger, peeled and grated
  • 0.5 t crushed red pepper flakes
  • 0.75 c extra-virgin olive oil
  • 0.5 T sea salt
  • 1 pn freshly ground black pepper
  • 6 c water
  • 0.25 c sugar
  • 3 T kosher salt, plus more for seasoning
  • 2 bay leaves
  • 1 T whole black peppercorns
  • 1 T whole cloves
  • 3 clv garlic, peeled and thinly sliced
  • 1.75 lb pork loin, cut into 1 1/2" cubes
  • 0.5 large mexican papaya, quite firm and not too ripe peeled seeded and cut into 2 inch chunks
  • 16 jalapeno peppers, sliced lengthwise and seeded
  • 0 pepper to taste
  • 0 olive oil, as needed for grill

Directions

To make the molasses glaze: Whisk molasses, minced garlic, chiles, ginger, pepper flakes, and oil in a small bowl. Season with salt and pepper. Keep sealed at room temperature for up to one week. To brine the pork: Combine water, sugar, salt, bay leaves, peppercorns, cloves, and sliced garlic in a non-reactive bowl. Add pork , cover and refrigerate at least 4 hours and up to over night. Drain and set aside. To make the kabobs: Thread alternating pieces of pork, jalapeno halves, and papaya chunks onto 8 skewers. Brush with molasses glaze and season with salt an pepper. To grill the kabobs: Arrange skewers, off direct heat, on a hot grill. Cook, rotating often and brushing with more glaze or olive oil as needed to prevent sticking. The pork should be nearly cooked through, barely pink and still juicy in the center, about 10-12 minutes total cooking. Remove the skewers from the grill, taking care to keep the softened papaya form slipping off. Brush them one more time with the glaze if you like and allow them to rest about five minutes before serving.

Notes:

makes 8 skewers Source: Adapted from Martha Stewart Living

Pancetta-Wrapped Roast Pork Loin Chop

Pancetta-Wrapped Roast Pork Loin Chop
By jgreghenry Published October 2, 2009
Prep time: 60
Yield:1 ()

Ingredients:

  • 1 bay leaf, broken into several pieces
  • 2.5 c room temperature water
  • 2 T sugar
  • 2 T kosher salt
  • 1 boneless pork loin chop (1 1/2 to 2” thick about 3/4 lb)
  • 8 cipollini or very small white onions, unpeeled
  • 0 coarse salt and freshly ground pepper, to taste
  • 1 T extra virgin olive oil
  • 1 clv garlic, minced
  • 2 T finely chopped rosemary, plus several sprigs
  • 3 oz pancetta, thinly sliced (bacon is a fine substitute)
  • 1 t unsalted butter, softened
  • 1 t all purpose flour
  • 1 c chicken stock, preferably homemade

Directions

In a medium sized bowl add the bay leaf pieces, water, sugar and salt. Mix well to dissolve sugar and salt. Put the pork loin chop into an appropriately sized a zip-lock bag. Pour the brining liquid into the bag and seal tightly. Removing as much air as possible. Set the bag into a bowl to avoid accidents and refrigerate 2-4 days. When ready to roast the pork. Pre-heat oven to 375 degrees F. Score a small x on the root end of each onion. This will make it peel more easily after it has roasted. Remove the pork from the marinade and dry it well. Rub the oil all over the meat and season it with salt and pepper. Sprinkle the pork with chopped rosemary and minced garlic on both sides. Wrap the pork very carefully with pancetta, overlapping strips slightly. Use toothpicks to secure pancetta, if necessary. Place a rosemary sprig on top; tie pork with kitchen twine, and remove toothpicks. Return pork to skillet. Scatter onions and rosemary sprigs around pork. Roast in oven, basting occasionally with cooking juices, until it reaches an internal temperature of 140 degrees on an instant-read thermometer, 30 to 35 minutes. Remove from oven. Transfer pork and onions to a platter; cover it loosely to keep warm. Let it rest about 6 minutes before slicing. Make pan sauce: Add the softened butter and flour to a small bowl. Mix well. Set aside. Place the same pan you cooked the pork in over medium heat. Add the stock to the pan and scraping bottom of skillet to loosen browned bits. Bring to a boil; reduce liquid slightly, about 2 minutes. Whisk in butter mixture; cook until thickened. Season with salt and pepper. Slice pork in 1/2 pieces across the grain, and drizzle with sauce. Slip the skins off the onions and serve them with sliced pork and pan sauce.

Notes:

serves 2

Herb Crusted Pork Loin

Herb Crusted Pork Loin
By jgreghenry Published September 19, 2009
Prep time: 60
Yield:1 ()

Ingredients:

  • 1 (4-pound) boneless pork loin, with fat left on
  • 1 T salt
  • 3 T olive oil
  • 6 clv garlic cloves, peeled and minced
  • 2 t fresh thyme leaves
  • 2 t fresh basil leaves
  • 2 t fresh rosemary leaves, minced

Directions

Preheat oven to 450 degrees F. Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a mortar and pestle and process until a chunky paste is achieved. Massage the mixture onto the pork loin, covering all of the meat and fat. Roast the pork for 20 minutes. Reduce the heat to 400 degrees F and roast for an about 40 more minutes. Test for doneness using an instant-read thermometer. When the internal temperature reaches 145 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes. The temperature should rise to 1 about 55 degrees F. Carve the roast and serve with braised vegetables on the side.

Notes:

serves 6 Alternatively, this is also excellent served at room temperature, al fresco!

Pancetta Wrapped Pre-R.V. Pork

02 Jul 2009

pancetta-wrapped pork roast loin chopWe are leaving tomorrow (well by the time you read this it will be today...) for 4 days in Sonoma in an R.V.  You read that right…Recreational Vehicle. It’s a first for Sup!

This is my last chance to make a nice meal at home for a few days. So I want to make something kind of special.

Now, special need not mean fancy. In fact special can be downright rustic. And I think rustic is a great way to describe this pork dish.

It’s a Pancetta-Wrapped Roast Pork Loin Chop. I am going to roast it with some whole cipollini onions.

Now pork is quite easily my favorite meat. It’s lean and flavorful. And if you resist the urge to overcook it is juicy and succulent too.

But in fact because pork is so lean, it's easy to overcook. Besides, somewhere in America’s cultural background Americans were led to believe that pork must be cooked through. Hogwash. Pork should be served pink.

Which is what makes this method such a great way to cook pork. Brining the chop and wrapping it in pancetta not only adds additional spice and sweet porky flavor, but it also helps you keep from overcooking the meat.

Especially if you use an instant read thermometer and take the meat out of the oven, just shy of 140 degrees F... Oh and let it rest. It’s important.

Sippity Sup Continues »
Tags: | 12 Comments