Pork
Pork Tenderloin
Pork Cutlets with Pan Roasted Tomatoes
Ingredients
1 pork tenderloin (about 1 pound)
½ cup all purpose flour
2 eggs
¼ cup fresh flat-leaf (Italian) parsley
1 cup dry bread crumbs
2½ teaspoons kosher salt
½ teaspoon black pepper
5 tablespoons olive oil
8 Roma (plum) tomatoes cut into wedges
2 tablespoons balsamic vinegar
1 tablespoon fresh thyme
Directions
1. Slice the tenderloin into 8 pieces and pound until they are ¼ inch thick.
2. Place flour on a plate. In a shallow bowl, beat the eggs. Chop the parsley. In another bowl, mix the breadcrumbs, parsley, 1½t salt and ¼t pepper. Line up the flour, eggs and breadcrumb mixture.
3. Dip each cutlet in the flour, then the egg, then the breadcrumbs, being sure to coat all sides.
4. Heat 2T of olive oil in a large skillet over medium heat. Working in batches, cook the cutlets until golden and cooked through – 2 minutes a side. Transfer to a plate. Do the same thing for the remaining cutlets. Wipe out skillet.
5. Heat remaining 1T olive oil over medium heat. Add tomatoes to the skillet with vinegar, thyme and remaining salt and pepper. Cook for 7 minutes. Add the pork back to the skillet and re-heat until warm.
Pork with Roasted Tomatoes.pdf
Pork with Apple Slaw
Ingredients
2 Granny Smith apples, cut into matchsticks, or grated
2 celery stalks, chopped
1 tablespoon fresh lemon juice
¼ cup sour creamy
¼ cup flat leaf parsley, chopped
½ teaspoon salt
1/8 teaspoon pepper
1/3 cup pine nuts, roasted
1 pork tenderloin (about 1 pound)
½ cup all purpose flour
2 eggs
¼ cup fresh flat-leaf (Italian) parsley
1 cup dry bread crumbs
2½ teaspoons kosher salt
½ teaspoon black pepper
4 tablespoons olive oil
Directions
1. In a large bowl, mix the apples, celery, lemon juice, soup cream, parsley, salt, pepper, and pine nuts. Stir to combine.
2. Slice the tenderloin into 8 pieces and pound until they are ¼ inch thick.
3. Place flour on a plate. In a shallow bowl, beat the eggs. Chop the parsley. In another bowl, mix the breadcrumbs, parsley, 1½t salt and ¼t pepper. Line up the flour, eggs and breadcrumb mixture.
4. Dip each cutlet in the flour, then the egg, then the breadcrumbs, being sure to coat all sides.
5. Heat 2T of olive oil in a large skillet over medium heat. Working in batches, cook the cutlets until golden and cooked through – 3 minutes a side. Transfer to a plate. Do the same thing for the remaining cutlets.
6. Divide the pork among individual plates and top with the apple slaw
Pork with Apple Slaw.pdf
Roast Pork Loin with Balsamic Rosemary Sauce
Prep Time: 10 minutes; Cook Time: 30 minutes; Serves 8
Ingredients
2 pork tenderloins (12 to 16 oz each)
1¼ teaspoons kosher salt
¾ teaspoon ground black pepper
2 teaspoons olive oil
4 tablespoons unsalted butter, cut into 4 pieces
2 medium shallots, thinly sliced
1 teaspoon light brown sugar
2 tablespoons water
¾ cup balsamic vinegar
2 teaspoons chopped rosemary
1 tablespoon Dijon mustard
Salt and pepper to taste
Directions
1. Adjust oven rack to middle position and heat oven to 400 degrees. Sprinkle tenderloins evenly with salt and pepper; rub seasoning into meat.
2. Heat oil in a 12 inch skillet over medium-high heat until smoking. Place both tenderloins in skillet and cook until well browned – about 3 minutes. Using tongs, rotate tenderloins ¼ turn; cook until well browned 1- 2 minutes. Repeat until all sides are browned.
3. Transfer tenderloins to a rimmed baking sheet and place in oven. Roast until internal temperature reaches 135 – 140 degrees on an instant read thermometer, 10 – 16 minutes.
4. Begin making pan sauce: add 1T butter to still hot skillet. When melted, stir in shallots, brown sugar and water. Cook over medium-low heat, stirring frequently, until shallots are browned and caramelized, 7 to 10 minutes. Set skillet aside.
5. Take pork loins out of the oven, and transfer to a cutting board. Tent loosely with foil and let rest until internal temperature registers 145 – 150 degrees – 8 to 10 minutes.
6. Put skillet back on medium-low heat and add vinegar, simmer scraping up browned bits with a wooden spoon until mixture is slightly thickened, 5 to 7 minutes. Add rosemary and any accumulated pork juices; continue simmering until syrupy and reduced to about 1/3 cup – about 2 minutes longer. Off heat, whisk in mustard and remaining 3T butter one piece at a time. Add salt and pepper to taste.
7. Slice tenderloins crosswise into ½ inch thick slices. Arrange on platter or individual plates and spoon sauce over; serve immediately
Pork with Balsamic Rosemary Sauce.pdff
Pork with Romaine Salad
Ingredients
1 pork tenderloin (about 1 pound)
½ cup all purpose flour
2 eggs
¼ cup fresh flat-leaf (Italian) parsley
1 cup dry bread crumbs
2½ teaspoons kosher salt
½ teaspoon black pepper
7 tablespoons olive oil
8 Roma (plum) tomatoes cut into wedges
2 tablespoons balsamic vinegar
1 head romaine lettuce, chopped
Directions
1. Slice the tenderloin into 8 pieces and pound until they are ¼ inch thick.
2. Place flour on a plate. In a shallow bowl, beat the eggs. Chop the parsley. In another bowl, mix the breadcrumbs, parsley, 1½t salt and ¼t pepper. Line up the flour, eggs and breadcrumb mixture.
3. Dip each cutlet in the flour, then the egg, then the breadcrumbs, being sure to coat all sides.
4. Heat 2T of olive oil in a large skillet over medium heat. Working in batches, cook the cutlets until golden and cooked through – 2 minutes a side. Transfer to a plate. Do the same thing for the remaining cutlets. Wipe out skillet.
5. Heat remaining 1T olive oil over medium heat. Add tomatoes to the skillet with vinegar, and remaining salt and pepper. Cook for 7 minutes. Move to a cool place on the stove and let cool for 5 minutes.
6. Divide the romaine lettuce among 4 plates. Thinly slice 2 cutlets per person and place on top of the lettuce.
7. Using a blender (or stick blender), puree the tomatoes, pan juices and 2T olive oil until chunky. Spoon over the pork.
Pork with Romaine Salad.pdf
Pork with Sautéed Spinach and Capers
Ingredients
1 pork tenderloin (about 1 pound)
½ cup all purpose flour
2 eggs
¼ cup fresh flat-leaf (Italian) parsley
1 cup dry bread crumbs
2½ teaspoons kosher salt
½ teaspoon black pepper
5 tablespoons olive oil
1 pint whole grape tomatoes
2 tablespoons balsamic vinegar
4 cups baby spinach
2 tablespoons capers, drained and rinsed
Directions
1. Slice the tenderloin into 8 pieces and pound until they are ¼ inch thick.
2. Place flour on a plate. In a shallow bowl, beat the eggs. Chop the parsley. In another bowl, mix the breadcrumbs, parsley, 1½t salt and ¼t pepper. Line up the flour, eggs and breadcrumb mixture.
3. Dip each cutlet in the flour, then the egg, then the breadcrumbs, being sure to coat all sides.
4. Heat 2T of olive oil in a large skillet over medium heat. Working in batches, cook the cutlets until golden and cooked through – 2 minutes a side. Transfer to a plate. Do the same thing for the remaining cutlets. Wipe out skillet.
5. Heat remaining 1T olive oil over medium heat. Add tomatoes to the skillet with vinegar, and remaining salt and pepper. Cook for 4 minutes. Add in spinach and capers and continue cooking until spinach wilts – about 1 minute.
6. Divide the pork among individual plates and top with the spinach mixture. Serve with couscous.
Pork with Spinach and Capers.pdf 
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