====== Pork ====== ===== Pork Tenderloin ===== Pork tenderloin paid $15 for 2 tenderloins Recipe based on [[https://natashaskitchen.com/roasted-pork-tenderloin-recipe/|this one]] Dry rub for pork tenderloin with just * salt * pepper * sage/thyme/orenano Italian seasoning * garlic powder * ground coriander Prep: Preheat oven to 400˚F with the rack in the middle. - Combine 2 tsp sea salt, or to taste, 1 tsp freshly ground black pepper, 1 tsp Italian Seasoning, 4 large garlic cloves and 1 tsp ground coriander. Roasted Pork Tenderloin with Spice Rub with the best seasoning for pork tenderloin - Pierce pork loin all over with a fork and rub with 1 Tbsp oil than sprinkle onto the tenderloin. Use your hands to rub the spices into the tenderloin until evenly coated. - Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (5 minutes total). - Place in the oven and bake uncovered at 400˚F for 30 minutes, flipping the tenderloin over halfway through baking. Bake until center of pork registers 150 - 160˚F then transfer to a cutting board and let meat rest 5-10min before slice into rings to serve. ((The USDA now recommends letting the tenderloin get to 145˚F and letting it rest at least 3 minutes. With a perfect pork tenderloin temperature of 145˚F, the meat will still be slightly pink in the middle.)) Put this together with mashed potatoes and beans. Bean - diced and fried red onion & 1 can each of Lima, pinto bean and 2 tins of tomatoes. soya sauce, chipotle and a little chilli. ===== Ham (Ireland) ===== ( 4 people)\\ \\ __Ham__\\ **2 kg Ham (back leg of pig)** \\ \\ Soak in water 12 hours, replace water repeatedly (to get rid of excess salt).\\ Boil 1.5 hours with 6 black peppercorns, 2 whole carrot, whole onion, wine glass of cider vinegar 6 cloves, 3 tablespoons of brown sugar.\\ Put in roasting tin, peal off rind (leaving fat behind). Cut crosses into the fat 2cm apart, stick clove into each diamond.\\ Honey glaze - 2 level tablespoons of mustard powder, 1 tablespoon of Irish whiskey, 4 tablespoons of honey. Mix into a paste - pour over ham.\\ \\ Preheat oven to 220C (gas mark 7), cook for 15-20 minutes, careful not to dry it out.\\ \\ Uncured, raw ham... marinate Peel the zest from the lemon with a vegetable peeler, avoiding the white pith. Put the zest, olive oil, rosemary, garlic, 1 Tbs. salt, and 1 tsp. pepper in a food processor and pulse to a coarse paste. Rub this mixture all over the ham. Cover the pan tightly with foil and refrigerate for 12 to 24 hours ((http://www.finecooking.com/recipe/fresh-ham-with-rosemary-garlic-and-lemon)) In oven @175°C for 5hours for 5kg ham - covered with tin foil. Last half hour uncovered with glaze __Stuffing__\\ (For 12lb turkey, same as for chicken except for sausage meat)\\ **4 Ozs of butter\\ 2 onions\\ 3 tablespoons of dried parsley\\ 1 tablespoons of mixed herbs\\ (1 teaspoon of dried Thyme, optional)\\ 8 Ozs of breadcrumbs\\ 1 lb of sausage meat\\ 2 eggs\\ (2 tablespoons of sherry)** \\ Melt butter in a saucepan, add onions cook gently until soft, but before they brown. Add herbs and breadcrumbs and stir in. Add salt and pepper and allow to cool. Put sausage meat in a bowl add the cooked mixture, beaten eggs and sherry and mix well until the stuffing becomes ?.\\ \\ \\ //Mai O'Brien// ===== Goose - 2011 ===== Cabbage - 2:00 - 3.00 Ham - started at 1:40 + 1.5 hours --- 3:10 Goose 2:05 - 2:15 @ 240°C 2:15 - 3:45 @ 190°C (90mins -- 21mins /kg) 30 mins to stand at the end. ===== Gravy ===== Beef: After cooking - pour off fat, leave the stock and juice. Add half a beef stock cube, heaped teaspoon of bisto (gravy powder to thicken - or cornflower). \\ \\ //Mai O'Brien// ===== Coriander Pork (Sri Lanka) ===== Grind\\ **2 tsp brown mustard seeds\\ 1/4 tsp whole peppercorns\\ 3 tbsp whole coriander seeds\\ 1 clove**\\ in a spice grinder.\\ \\ Blend\\ **1 onion\\ 1cm piece of ginger\\ 3 medium cloves garlic\\ 30g fresh coriander\\ 1 fresh chillies**\\ along with 5 tbsp of water until you have a smooth puree.\\ \\ Put\\ **1 stick cinnamon\\ 2 cardamom pods\\ 1 tsp dried curry leaves, crushed\\ (5cm fresh or frozen pandanus leaf)**\\ into a pan with hot vegetable oil, add\\ **450g stewing pork, cut into pieces**\\ after 5 seconds. When is meat is browned, add the spice mixture and after a minute add the mixture from the blender. After another minute, add\\ **1/4 tsp turmeric\\ 1 tsp fresh lemon juice\\ 1 tsp salt**\\ and simmer for 60-80 minutes, until the meat is tender, stirring only once or twice.\\ Then add\\ **1 can coconut milk**\\ and heat through.\\ \\ The Book of Jaffrey's, 1, 70.\\ ===== Savoury Pork ===== **Sea salt\\ 1 tbl spoon fresh Rosemary\\ 1/2 tbl spoon fennel seeds\\ 5 clove garlic\\ 8 tbl spoon balsamic vinegar\\ 4 bay leaves\\ 2 tbl spoon Olive Oil**\\ Cut slices into the pork and rub the salt and herbs into the meat. Marinate in all the ingredients.