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Posts Tagged ‘Pork’

Hoisin Pork Tenderloin

Sunday, July 18th, 2010

My mother-in-law made the following recipe on a family vacation a few years ago.  After begging her for the recipe, I finally tried this on my own a few weeks ago.  Better late then never I guess!

Because of the sugar and honey in the marinade, the outside of the pork cooks very quickly, so make sure you check the internal temperature before removing the pork from the grill.

Hoisin Pork Tenderloin

1 jar hoisin sauce

1/4 cup brown sugar

1/2 tsp dry mustard

1/2 tsp spicy mustard (I used spicy Chinese mustard)

1/3 cup honey

1 TBSP terriaki marinade

1/2 tsp ground ginger

3 cloves garlic, minced

2 pork tenderloins, about 3 pounds total

Combine all of the ingredients in a larg Ziploc bag.  Marinate the pork in the refridgerator for 2 hours.

While the pork is marinating, heat a charcoal grill.  When the grill is hot, cook the pork.  The cookbook I used recommeded 4 minutes per each of the four sides of pork.  We kept rotating the pork every 4 minutes, but we cooked the pork for a total of 30 minutes.

Let the pork rest for 10 minutes before slicing.  Slice to pork and enjoy with the dipping sauce recipe below.

Dipping Sauce

1/4 cup sour cream

1/3 cup mayonaise

1 TBSP chopped green onion

1 TBSP dry mustard

horseradish to taste (I used a Wasabi horseradish sauce we keep around the house)

Mix all the ingredients togther in a bowl and serve with the pork.


Christmas Dinner Feast with Friends

Saturday, December 26th, 2009

This Christmas was a year of firsts:  the first Christmas my husband and I spent as husband and wife, the first year in the past ten years that we weren’t traveling for Christmas, and the first year I tried my hand at cooking Christmas dinner.  So, to celebrate being at home, we invited a few friends for dinner, opened a few bottles of wine, and enjoyed quite the feast.

Christmas 2009 Menu

Shrimp Cakes with Remoulade Sauce

Crown Roast of Pork with Onion and Bread-Crumb Stuffing

Potatoes Au Gratin

Green Beans with Frizzled Shallots and nuts

Crown Roast of Pork with Onion and Bread-Crumb Stuffing (adapted from Gourmet, December 2005)

A word of warning before making this recipe:  be sure to special order your crown roast from the butcher a few weeks before you plan to make it.  I made the mistake of waiting until the last minute to plan my Christmas menu and almost had to scrap my menu entirely due to poor planning on my part.  Thanks to the fine folks at Whole Foods of Boulder (Pearl Street) for obliging my Christmas Eve request to have crown roast.  They made our meal!

For Stuffing:

3 large yellow onions, finely chopped

2 1/2 tsp. salt

2 sticks unsalted butter

2 TBSP chopped fresh sage

1 TBSP chopped fresh marjoram

1 tsp. black pepper

1 1/2 TBSP cider vinegar

1/2 c. dry white wine

1 lb. country loaf, cut into 1 in. cubes and then pulsed to crumbs in food processor (I used a little more than half of a 1.9 lb. Italian Country Boule from Whole Foods)

3/4 lbs. ground pork

1 c. finely chopped celery

Melt butter in a large, heavy skillet.  Add the onions and 1 1/2 tsp. salt.  Cook over medium heat, covered, until tender.  This should take about 10 minutes.  Remove the cover and continue to cook until the onions are golden, again about 10 minutes.  Add the sage, marjoram, and pepper, and cook for an additional 5 minutes.  Add the vinegar and wine and cook until the liquid is evaporated.  Reserve one cup of the onion mixture for the sauce.

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In another large, heavy skillet, melt the other stick of butter.  Add the breadcrumbs and remaining salt.  Cook the breadcrumbs over medium-low heat until the breadcrumbs are golden brown and starting to crisp.  This should take about 20 minutes.

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Combine the onion mixture (except for the one cup reserved for the sauce), the celery, the breadcrumbs, and the ground pork in a large bowl.  Coat a 2 qt. baking dish with cooking spray.  Reserve 2 1/2 cups of the stuffing for the pork, and transfer the remaining stuffing to the baking dish.  Place the baking dish in the refrigerator until ready to bake.

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For Roast:

1 tsp. finely chopped fresh sage

1 tsp. finely chopped fresh marjoram

2 tsp. salt

1/2 tsp. black pepper

1 10 lb. crown roast of pork

2 c. water

Preheat oven to 350 degrees.  Place the oven rack in the bottom 3rd of the oven.

Mix the sage, marjoram, salt, and pepper in a small bowl and rub the mixture on the outside of the roast.

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Place the roast in a roasting pan.  Mound the reserved stuffing in the center.  Add the water to the pan.

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Roast in the oven for 30 minutes.  After 30 minutes, cover the stuffing and the tips of the bones with tin foil.  Continue to roast for another two hours, until a digital thermometer reads 155 degrees.

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With 30 minutes of cooking time left, add the stuffing to the oven, and bake, covered with foil, for the last half hour.  Remove the roast from the oven and let stand for 30 minutes.  Increase the oven temperature to 425 degrees, and cook the stuffing for an additional 15 minutes, until the top is crisp.

For Sauce:

1 c. dry white wine

3 c. chicken broth

2 tsp. cornstarch dissolved in 2 TBSP water

2 TBSP cold unsalted butter

While the stuffing is cooking, remove the roast from the pan.  Place the roasting pan, with all juices, on the stove over medium heat.  Add the wine and stir to scrape up any browned bits.

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Continue to cook until reduced by half.  Add the onion mixture and broth and simmer.  Add the cornstarch/water mixture and stir until incorporated.  Add the butter to the pan and season with salt and pepper.

I served the pork with the stuffing, green beans, and au gratin potatoes.

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