Pork

Pork Tenderloin

Pork tenderloin paid $15 for 2 tenderloins Recipe based on 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.

  1. 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
  2. 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.
  3. 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).
  4. 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. 1)

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 2) 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.

1)
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.
eat/meat/pork.txt · Last modified: 2020/04/19 18:21 by dobrien
Recent changes RSS feed Creative Commons License Donate Minima Template by Wikidesign Driven by DokuWiki