Chifrijo →

Thanks to our friends at the Blue Rock Restaurant (#thebluerockrestaurant) for introducing us to Chifrijo. (an abbreviation for chi-charrón + frijo-les). Costa Rican chifrijo is a layered dish of rice, tender beans, crispy fried pork (chicharrón), and pico de gallo (Costa Rican chimichurri), garnished with avocado and cilantro and served with tortilla chips on the side. After doing some research, here’s my version. For the crispy pork, I chose to slow-cook locally sourced pork belly from #corsellobucheria for about 2 ½ hours until it was fall-apart tender. Alternatively, if you have left-over pernil, use it as an excellent substitution, or, for less fatty meat, use marinated, slow-roasted, or flash-fried boneless, country-style pork ribs. This recipe can be served either as a main dish or as bocas (“small bites”). Buen provecho!

Costa Rican Chifrijo
Serves 4

INGREDIENTS
Cooked beans, rice, crispy pork, chimichurri (pico de gallo),1 ripe avocado, tortilla chips, hot sauce (optional).
1. Beans (the quick and easy way)

• 2 cans of Goya Pink Beans (Habichuelas rosadas), pinto, or kidney beans

• 1 celery stalk

• ½ medium onion

• 1 clove of garlic

• water

Preparation
Drain and rinse the beans. Add to a saucepan along with a celery stalk, ½ an onion, and a clove of garlic smashed or minced. Cover with water, bring to a boil, and simmer for 10 minutes. Drain, remove the veggies, and set aside or refrigerate

Beans (traditional method)

• 2 cups dry dark red kidney beans, pinto, or pink beans (habichuelas rosadas) rinsed and picked over

• water to cover the beans

• ½ onion, cut into chunks

• 1 garlic clove

• 1 celery stalk

• 2 teaspoon salt

Preparation
In a large bowl, cover the beans with two inches of water and soak overnight. Drain and rinse the beans, and add them to a large pot with half a medium onion, a celery stalk, a clove of garlic, and 2 teaspoons of salt. Cover with water, bring to a boil, and simmer uncovered for 1 hour or more until the beans are tender. (Add more water as necessary to keep the beans covered with water.) Drain, remove the vegetables, and set aside. The beans can be made ahead and stored covered in the fridge for up to 5 days.

Pico de Gallo

2. Chimichurri (Pico de Gallo)- make ahead

• 1 large tomato, seeded and diced

• ½ red bell pepper, diced

• ½ red onion, diced (sub white onion if you prefer)

• 3 tablespoons cilantro, chopped

• juice from ½ lime (2-3 tablespoons)

• 1 tablespoon olive oil

• ½ teaspoon salt

• ¼ teaspoon black pepper

Mix all the ingredients in a small bowl, cover, and refrigerate

3. Rice

• 1 cup long-grain rice (rinsed)

• 1 tablespoon vegetable oil

• 2 tablespoons onions, diced

• 2 tablespoons bell pepper, diced

• 1 teaspoon garlic, diced

• 1 teaspoon salt

• 2 cups water

Preparation
In a small pot, heat the oil. Sauté the onions, bell pepper, and garlic for about 1 minute. Lower the heat, add the rice, and stir for 2 minutes (until the rice turns opaque white). Add the water and salt. Cover the pot and let it cook for 15 minutes (until the rice is tender). Fluff the rice with a fork.

4. Chicharrón- Crispy Pork (the quick, lower-fat version)

• 2 pounds of boneless, country-style pork ribs, marinated for 4 hours. Alternatively, use two cups of leftover pernil.

Pernil

Preparation
Marinate the pork for at least 4 hours (or overnight) in a covered container or plastic bag

• ½ cup coarsely chopped cilantro leaves

• ¼ cup fresh orange juice

• ¼ cup fresh lime juice

• 4 garlic cloves, finely chopped

• 1 tablespoon dried oregano

• 1 tablespoon extra-virgin olive oil

• ½ teaspoon each of salt and pepper

While the rice cooks, remove the pork from the marinade, scrape off any marinade, and dry the pork with a paper towel. Cut the pork into ½ inch pieces. Over medium-high heat, preheat a cast iron skillet with 1 tablespoon of oil (I used some left-over duck fat) and fry the pork bits (or pernil), stirring until they are crispy on all sides. Remove from the heat, cover, and set aside.

5. To serve the Chifrijo
Using 4 bowls, layer ½ cup of rice, ½ cup of beans, ½ cup chicharrón, and ¼ cup of chimichurri. Garnish with cubed avocado and chopped cilantro. Serve warm tortilla chips on the side. To kick it up a notch, don’t forget your hot sauce of choice.

Other good recipes for chifrijo:
https://www.curiouscuisiniere.com/costa-rican-chifrijo/
https://www.puravidamoms.com/costa-rican-chifrijo-recipe/

Crispy Shredded Pork Tacos with Pineapple Salsa →

This dish uses a combination of some of my favorite Mexican, Puerto Rican, and Cuban recipes: Mexican Guacamole, Puerto Rican Pernil (slow-cooked pork shoulder), and Cuban Black Beans wrapped in a soft corn tortilla and topped with a tangy Pineapple Salsa. After preparing a meal for 10 of our friends, I used the leftovers to create this dish inspired by traditional Mexican Carnitas Tacos. I hope you can enjoy these dishes both times. Buen Provecho!

Crispy Shredded Pork Tacos with Pineapple Salsa
Serves 4

INGREDIENTS
2 cups of shredded Pernil
½ cup reserved juices from slow-cooking the Pernil
8 white corn tortillas
Pineapple Salsa
Guacamole crema
Pureed or well mashed Black Beans

PREPARATION
1. Prepare the Pineapple Salsa

Ingredients:
2 cups finely chopped pineapple
½ cup diced sweet red pepper or cubanelle pepper
3 tablespoons finely chopped red onion
3 tablespoons minced fresh cilantro
3 tablespoons lime juice
1 tablespoon olive oil
½-1 Jalapeño pepper seeded and minced (suit your taste: ½ Jalapeño = mild heat)

Preparation:
Combine all the ingredients and refrigerate at least an hour for flavors to meld.

2. Prepare the Black Beans
Mash or puree 1 ½ cups of leftover Black Beans. You can use an immersion blender or food processor to make a creamy black bean puree. Re-heat in a small saucepan over low heat.

3. Prepare the Guacamole

Ingredients:
2 medium ripe Hass avocados, halved and pitted (see *Note)
1-2 tablespoons lime juice or more to taste
½ teaspoon kosher salt, more to taste
2 teaspoons of minced fresh or bottled Jalapeño peppers

Preparation:
1. Use a spoon to scoop the avocado into a bowl or food processor.
2. Add the lime juice, minced Jalapeño, and salt and mix
3. Mash well or use a mini-food processor to make the guacamole very creamy
4. Cover and set aside.

4. Prepare the Crispy Shredded Pork Pernil
Preparation:
Preheat a cast iron skillet or other heavy-bottomed skillet. Add the shredded pork along with the juices and fry over medium-high heat until the pork just begins to brown and get crispy. Lower the heat to medium, stir well, and continue to saute for another minute or so until the meat is well heated. If you cook it too long it will dry out.

5. Assemble the tacos
Preheat the oven to 250 F.
Preparation:
1. Working with two tortillas at a time, heat the tortillas on a hot skillet for about 1 minute per side. You want them hot and still flexible, not crisp
2. Spread about two tablespoons of the creamy black beans on each tortilla; top with the creamy Guacamole. Add the crispy shredded Pernil and top with the pineapple salsa. Keep the tacos warm covered with tin foil in the oven while you assemble the rest of your tacos.
3. Serve with leftover Yellow Rice.

Rolled Pork Loin with Herb Pesto →

I love classic Mediterranean roast pork with plenty of garlic, rosemary, and ground fennel seed. When I saw this recipe by David McCann in Food and Wine Magazine, I was intrigued by his pairing of fresh Basil, Tarragon, and Dill for the pesto. If you want to try a different take on rolled roast pork loin, give this recipe a try. I chose to serve this hearty cold-weather dish with Squash Risotto (Risotto alla Zucca) and drizzled the sliced pork with chorizo vinaigrette at the table. Serve accompanied by broccolini, sauteed winter greens, or a simple salad of baby spinach and baby arugula dressed with a light vinaigrette. Buon appetito!

Rolled Pork Loin Stuffed with Herb Pesto and Prosciutto
Serves 6-8

INGREDIENTS
Pesto

• 1 cup fresh Basil leaves

• 1/2 cup fresh Tarragon leaves

• 1/2 cup fresh Dill leaves (*See note below)

• 3 scallions, trimmed, white and green parts chopped

• 1 tablespoon fresh thyme leaves

• 1 tablespoon grated fresh horseradish or 2 teaspoons prepared horseradish

• 1-2 garlic cloves, chopped

• Zest of 1 lemon

• ¼ cup extra-virgin olive oil

Pork

• 1 (3-pound) pork loin roast

• 2 1/2 teaspoons kosher salt, divided

• 4-6 slices prosciutto

• ½ cup grated Parmesan cheese

• 2 teaspoons ground black pepper

• 2 tablespoons olive oil 

PREPARATION
Pesto
1. Combine basil, tarragon, dill, scallions, thyme, horseradish, garlic, lemon zest, and oil in a small food processor. Process until mostly smooth.

 Pork   Preheat oven to 350°F.
1. Place the loin on a cutting board with the fat cap on the board and the small end facing you. With a very sharp knife, cut the loin lengthwise to within ½-inch of the bottom of the pork, cutting evenly and “unrolling” until you have a flat slice of pork about ½ inch thick.
2. Top the butterflied pork with plastic wrap and gently pound with a meat mallet or rolling pin to an even ½ -inch thickness. Remove the plastic wrap and discard.
3. Sprinkle 1 ½ teaspoons of salt over the pork; spread evenly with pesto.
4. Top the pesto with prosciutto and sprinkle evenly with the grated Parmesan.
5. Roll the meat back into a tight spiral and, using butcher’s twine, tie the roll in about 1-inch intervals. Season on all sides with pepper and the remaining 1 teaspoon salt.
6. Heat an oven-safe skillet over medium-high. Rub the roast with olive oil. Sear, starting the fat side down and turning the roast occasionally until the roast is evenly browned. (about 10-12 minutes)
7. Place the skillet in the preheated oven and roast until a meat thermometer inserted in the center reads 135°F, 45 to 50 minutes. (begin checking at 40 minutes)
8. Transfer to a cutting board. Tent the roast lightly with aluminum foil and let rest for about 15 minutes. 

*Note: feel free to sub chopped fresh rosemary, oregano, or parsley for any of the herbs, eg. ½  cup Basil, ½ cup Parsley, ¼ cup Thyme, ¼ cup Rosemary 

Wine pairing: white wine: a full-bodied fruit-forward Viognier, Dry Riesling, or Pinot Gris; red wine: Zinfandel, Nebbiolo, Beaujolais, Gamay, Grenache, or Syrah. Avoid red wines with heavy tannins.

https://www.foodandwine.com/recipes/pork-loin-stuffed-pesto-and-prosciutto by David McCann 

Thai Pork Satay with Peanut Sauce →

Now ubiquitous at catered events in Europe and the United States, satay (marinated, skewered grilled meat often accompanied by a spicy peanut sauce) is a favorite traditional dish throughout all the countries of Southeast Asia. Myanmar, Laos, Vietnam, Thailand, Malaysia, and Indonesia all have their own versions of satay with regional variations within each country. I was first introduced to satay when I lived in Bali; pork, chicken, and sea turtle satay are all common street food delicacies in Indonesia. While in Southeast Asia, I also had the opportunity to sample Malaysian and Thai satay. Each is wonderful with flavors that reflect popular local spices and cooking practices.  For example, one difference between Thai or Malaysian satay and Indonesian satay is the use of coconut milk. I happen to love spicy sauces that use coconut milk, so I offer this recipe for Thai Pork Satay adapted from https://hot-thai-kitchen.com. Palm sugar, galangal, tamarind paste, lemon grass, fish sauce, and kekap manis (sweet soy sauce) are all important ingredients in authentic traditional Southeast Asian cooking. To develop this recipe, I substituted ingredients common to American and European kitchens for some of the less readily available ingredients commonly used by cooks in Southeast Asia. I believe the results stay true to the flavor of the original authentic recipe. I hope you enjoy it. (*Note:  unfortunately anyone who is allergic to peanuts or sesame seeds should avoid this dish.)

Thai Pork Satay with Peanut Sauce
Serves 4

MARINATE THE PORK
Ingredients:

• 1 ½ pounds pork tenderloin, loin, or shoulder (I used pork tenderloin; you could also substitute chicken for the pork)

• 1 shallot, minced

• 2 cloves of garlic, minced

• 1 tablespoon grated ginger

• 3 tablespoons chopped fresh lemongrass (tough outer skin removed)

• ¾ teaspoon ground cumin

• ¾ teaspoon ground coriander

• 1 ½ teaspoons turmeric

• ¼ teaspoon cayenne

• 1 tablespoon fish sauce

• 1 tablespoon lime juice

• 2 teaspoons soy sauce

• 1 tablespoon brown sugar

• ½ cup of unsweetened coconut milk 

Preparation:

1. Slice the pork into thin rectangles (approximately ¼ inch thick by 1 inch wide by 4 inches long and set aside.)

2. Process the ingredients for the marinade in a food processor for 1-2 minutes until semi-smooth.

3. Pour the marinade into a large bowl and add the reserved sliced pork and mix to coat the pork.

4. Cover and refrigerate for at least 2 hours, preferably over night. 

While the pork is marinating make the Peanut Sauce. (Can be made a day ahead and refrigerated.) 

PEANUT SAUCE
Ingredients:

• 2 tablespoons Thai red curry paste (available at supermarkets or Asian specialty stores)

• 1¼ cup coconut milk

• ½ cup roasted peanuts (or 1/3 cup natural peanut butter)

• 2 tablespoons toasted white sesame seeds (recommended; or substitute 2 tablespoons more peanuts)

• 1-2 teaspoons fish sauce

• 1 tablespoon sweet soy sauce (kekap manis available in Asian specialty stores)

• 1 tablespoon grated ginger root

• 2 tablespoons brown sugar

• 2-3 tablespoons lime juice 

Preparation:

1. In a food processor, grind the peanuts into a fine meal. If using sesame seeds, grind them into a fine meal using a spice/coffee grinder or a mortar and pestle, being careful not to over grind them into sesame butter.

2. In a small pot over medium heat, reduce ¼ cup of the coconut milk by about half. Add the curry paste and cook over medium low heat, stirring constantly, for about 2 minutes until it is very thick. If it thickens too quickly, add a splash of coconut milk to help loosen it up.

3. Stir in the rest of the ingredients and simmer for a few more minutes until it has thickened into a dip consistency, stirring frequently to prevent the bottom from scorching.

4. Taste and adjust seasoning with more sugar, fish sauce, and lime juice as needed. If the sauce is too thick, you can thin it using coconut milk or water adding a tablespoon at a time, stirring until you reach your desired consistency. If you thin it too much, you will lose some of the flavor of the sauce. 

Assemble the skewers:

1. Soak 24 bamboo skewers in water for 2 hours before using.

2. Remove excess marinade from each slice of pork as you skewer the slices lengthwise.

3. Preheat your grill to hot.

4. Oil the grate of your grill and place the pork-skewers with the ends of the skewers away from direct heat.

5. Grill 2-3 minutes per side.

6. Serve with the peanut sauce on the side and garnished with chopped cilantro or basil for garnish. 

Serve with rice and Thai Cucumber Carrot Salad. 

Wine pairing: a dry Riesling, Viognier, Gewürztraminer, or Chenin blanc will stand up to the spice in this dish. 

Adapted from: https://hot-thai-kitchen.com/satay-and-peanut-sauce 

Cuban Sandwich (Cubano) →

Tangy, rich, spicy, chewy, crunchy, and gooey...let me count the ways I love a Cubano. The origin of the Cuban sandwich (Cubano) is a hotly debated topic within the Cuban American community, especially between the communities in Tampa and Miami. There is some agreement that the original template for the Cubano came from the indigenous Taino people of Cuba. Like so many dishes that persist over time and are adopted by different cultures, the Cubano has evolved over time from the Taino “sandwich” made with cassava bread stuffed with fish or fowl and local spices. When the Spaniards arrived in Cuba, they introduced pork and ham and yeast dough bread. It is widely believed that the Cubano was first introduced to the United States by Cuban cigar workers in the 1800s who carried the Cuban sandwich in their lunch boxes. The addition of mustard, pickles, and different kinds of cheeses was possibly introduced by other immigrants working alongside the Cubans. In Tampa, the Cubano has salami in it, which is vigorously derided by the Cubans in Miami who claim their version is the original. Who knows? There is agreement that Florida made the Cubano famous. Apart from the addition of salami or not, the classic modern Cubano uses Cuban bread that is light on the inside and somewhat crusty on the outside, like a French baguette, but with the addition of lard and the flavor of palmetto leaf to the ingredients. The traditional Cubano is filled with mojo roasted pulled pork (similar to Puerto Rican Pernil), thinly sliced ham, mustard, sliced cheese, and sliced dill pickle. The sandwich is assembled, slathered with butter, and fried weighted down on a hot griddle (a la plancha) until the cheese has melted and the bread crust is crisp.

Here in rural western Massachusetts, authentic Cuban bread is difficult if not impossible to find, so I had to adapt. This is the way I make a Cubano.

INGREDIENTS
a French Batard sliced lengthwise,
left-over pulled pork (Pernil),
sliced ham,
Swiss cheese,
Dijon mustard (in place of yellow mustard),
some mild marinated banana peppers,
and a slice of dill pickle.

METHOD
1. Once the sandwich is assembled, depending on how true you choose to be to the classic Cubano method, you can butter the crust of the bread and fry it on a heavy skillet, and weighted down with a second skillet on top (a panini grill also works well) about five minutes per side until the cheese melts and the crust is crisp.
2. Alternatively, you can butter and fry the inside face of the sliced bread until it’s browned and crusty.
3. Coat the browned side of the bread with mustard, heap on the pork, ham, and peppers, and top with a slice of Swiss cheese.
4. Pop it under the broiler for a couple of minutes until the cheese has melted, place the pickle on top, and add the top piece of browned bread. Instead of the traditional “flat” Cubano, this gives you a “tall” Cubano. Either way, that’s a delicious sandwich! Buen provecho!

Roast Pork Tenderloin with Prosciutto and Sage

Like its cousin beef tenderloin, pork tenderloin is a boneless, low-fat, high protein cut of meat. Unlike its cousin, however, pork tenderloin is relatively inexpensive and doesn’t come with a “beefy” price tag. Because of its relatively small size and mild flavor, a pork tenderloin cooks quickly and benefits from flavorful spice rubs or fruity sauces. This recipe calls for some of my favorite herbs and thinly sliced prosciutto to flavor the pork. Tying the mini-roasts with butchers twine secures the prosciutto and sage on the roasts and ensures that they cook evenly. You can do a quick sear on a cast iron skillet and then pop the roasts into a hot oven for a few minutes, or skip the sear and go directly to the oven for about 20 minutes. Pork tenderloin cooks quickly so don’t dry it out by over-cooking it. Flavorful, quick, and easy to prepare, combined with veggies of your choice, or a green salad, this simple recipe makes a delicious weeknight dinner for the family, or it can be served as the elegant main course of a more elaborate meal for guests. I hope you like it.

Roast Pork Tenderloin
Serves 4

INGREDIENTS:

• 1 medium pork tenderloin about 1 pound

• 2 thin slices of prosciutto

• 4 large fresh sage leaves

• 2 cloves of garlic minced or grated to paste with a microplane

• 1 tablespoon olive oil

• salt and pepper

• 1 teaspoon ground dried rosemary and ground fennel seed

PREPARATION:
Preheat the oven to 425 F.

1. Rinse the tenderloin and pat it dry with a paper towel. Fold the tapered end of the tenderloin back on itself so you have a more or less uniform thickness of meat about 10 inches long. Cut the tenderloin in half so you have two small roasts approximately the same length and thickness.

2. Rub the mini-roasts with olive oil and garlic paste. Sprinkle lightly with the rosemary/fennel seed spice mixture and a generous amount of salt and pepper.

3. Lay a slice of prosciutto and two sage leaves on each roast. Tie each roast at 1 ½ inch intervals to secure the prosciutto and sage and maintain the form of each roast.

4. Coat the cooking surface of a cast-iron skillet with a drizzle of olive oil. Place the skillet with the roasts in the oven and roast for about 20 minutes or until the internal temperature of the roasts reaches 145 F. (Note: if you choose to sear the roasts before placing them in the oven, reduce the roasting time by about 5 minutes.)

5. Remove from the oven and tent for 5 minutes before removing the twine and slicing the meat.

Wine pairing: a medium-bodied red wine, or a fruity white wine with body that will stand up to the richness of the dish.

Dry Brined Pork Chops with Caramelized Apple Sage Sauce →

Pork chops often take a bad rap for being difficult to cook turning out dry and tough. Dry brining and grilling thick-cut bone-in pork chops produces juicy, flavorful chops every bit as good as an expensive steak for a fraction of the price as long as you don’t over-cook them! The savory, sweet, and tangy caramelized apple-sage sauce partners perfectly with the pork to make a truly special meal without busting your budget. Serve with buttered noodles and your vegetable of choice or a green salad. Delicious!

Dry Brined Pork Chops with Caramelized Apple Sage Sauce
Serves 4

Ingredients:

• Spice Mix: 1 tablespoon each of dried thyme and rosemary and 2 teaspoons of fennel seed ground in a mortar and pestle or spice grinder.

• 4 bone-in pork chops, 1 or 1 ½ inches thick

• 1 tablespoon extra virgin olive oil

• Dry Brine: 1 tablespoon of Kosher salt + 2 teaspoons black pepper

• 1 tablespoon plain flour

• 1 cup chicken stock

• 1 cup apple cider

• 1 tablespoon apple cider vinegar

• 2 tablespoons butter

• 3 granny smith apples, peeled, cored, sliced into 8 pieces each (quartered twice)

• 1 small shallot chopped

• 1-2 teaspoons Dijon or brown mustard (optional; to taste)

• 1 tablespoon fresh sage leaves, chopped

• 2 teaspoons fresh thyme (1/2 teaspoon dried)

Method:
1. Dry brine the pork chops:
Pat the chops dry with a paper towel and place them on a rack over a paper towel-lined sheet pan. Sprinkle a generous amount of Kosher* salt and pepper on both sides of the chops and place them in the fridge overnight. *Note: the larger crystals of Kosher salt produce a more even, less salty seasoning than regular table salt. If you use table salt, use half as much by weight as you would Kosher salt and sprinkle from about 10 inches above the meat to ensure a more even distribution of salt.

2. Season the chops:
While your grill heats up, brush the chops lightly with olive oil and sprinkle the spice mix over both sides of the chops. Set aside at room temperature while the grill heats up.

3. Make the Apple Sage Sauce:

1. Melt a knob of butter in a cast-iron skillet over medium-high heat. Add the sliced apples and stir occasionally until the apples are browned on both sides. Remove from the heat and set aside in a covered bowl.

2. In the same skillet, over medium heat, add the chopped shallot, stirring until the shallot is translucent and tender. (not brown) Add the vinegar and continue to stir until almost evaporated.

3. Add a bit more butter to the skillet with the shallots and sprinkle the shallots with flour, stirring for about a minute until well mixed and pasty.

4. Combine the cider and chicken stock and slowly add to the shallot roux stirring constantly to create a smooth sauce. Reduce the heat to low, whisk in the mustard until smooth. Add the chopped sage and fresh thyme and bring to a simmer over low heat. Simmer for about 5 minutes.

5. Add the apple slices to the sauce and adjust the salt and pepper. Continue with a slow simmer while you cook the pork.

*Note: you can make the sauce a day ahead and refrigerate. Reheat in a saucepan over medium heat, adding a bit more chicken stock if the sauce is too thick.

4. Grill the pork chops:
Preheat your grill and grill the pork chops over direct heat, with the lid closed, 4-6 minutes per side depending on the thickness, turning once. For juicy pork chops, the chops should still be barely pink in the middle and a meat thermometer registers an internal temperature of 140°F. Alternatively, pan-fry the chops in a grill pan or oiled cast-iron skillet for about 4-5 minutes per side and a meat thermometer registers 140 F, tent and rest the chops for 5 minutes for the juices to set into the meat before serving. Serve with the Apple Sage Sauce, buttered noodles, and your vegetable or salad of choice.

Wine pairing: generally speaking wines with lower tannins like red wines from the Rhone Valley, Beaujolais, and Pinot Noir. For white wines, try food-friendly Viognier or dry Riesling.

Korean Glazed County Style Ribs →

Photo: c. foodblogchef 2021

When my son, Loren, and daughter-in-law, Eunhye Moon, visited from San Antonio, Texas, they brought us a big bag of some of their favorite Korean sauces, condiments, and treats. Among the sauces was a bottle of CJ Foods brand Korean Hot and Spicy BBQ Sauce/Marinade which provides the base for this complex spicy, fruity bbq sauce recipe that pairs perfectly with grilled pork. The sauce has a slow burn with plenty of fruity and gingery notes to complement the rich pork. Serve with sesame noodles or rice, and grilled squash or your vegetable/salad of choice. Enjoy! Mas-issge deuseyo!

Korean Glazed Country Style Ribs
Serves 4-6
Ingredients:

• 3 pounds meaty country-style pork ribs bone-in (sub Kansas style pork ribs if you prefer)

• 1 cup Korean Hot and Spicy BBQ Sauce/Marinade (If you don’t have Korean, any good quality BBQ sauce will do, but it won’t have quite the same flavor profile)

• ½ cup apple cider (sub apple juice if you don’t have cider)

• ½ cup peach-ginger preserve (or other peach or orange preserve)

• ½ cup of peach slices (fresh, frozen, or from a jar)

• 2 tablespoons rice wine vinegar (if using sweetened peach slices, use 3 tablespoons of vinegar.)

• extra hot sauce to taste (optional)

Preparation:
Preheat the oven to 325 F.

1. Marinate the pork in the BBQ sauce/marinade refrigerated for two or more hours.

2. Place the pork in a Pyrex baking dish or other oven-safe container. Add the cider to the dish and cover tightly with tin foil.

3. Bake for about 2 hours until the pork is very tender, but not falling apart.

4. Carefully remove the pork from the Pyrex dish and set aside covered with the tin foil.

5. Pour the cooking juices from the baking dish into a bowl and set aside until the fat separates from the juice. Spoon off the fat or use a fat separator and pour the remaining juices into a saucepan along with the fruit preserve, peach slices, and vinegar.

6. Bring to a boil, then lower the heat to medium and simmer for about 10 minutes, stirring occasionally until the sauce is thick enough to coat a spoon.

7. Brush both sides of the pork ribs liberally with the glaze sauce. Reserve the remaining sauce with the peach slices.

8. Pre-heat your grill to hot. Oil the grates and grill the ribs for 1-2 minutes per side until the glaze begins to caramelize and char. Carefully remove the ribs from the grill and tent lightly with foil.

9. Pour the remaining sauce with peach slices into a blender and pulse a few times until you have a slightly chunky sauce. (Note: at this point, the sauce will have a mild-to-moderate slow burn. If you want more spicy-heat add a few teaspoons of peach hot sauce, or your favorite hot sauce to taste.)

10. Serve the ribs with the peach sauce on the side.

Photo: c. foodblogchef 2021

(Note: this recipe would work equally well with Kansas style pork ribs or grilled pork tenderloin)

Wine pairing: an off-dry white wine like a dry Riesling or Gewurztraminer pairs well with this rich spicy hot barbecue. A Viognier would also work.

Rolled Pork Loin Roast with Marsala Mushrooms →

Stuffing and rolling a roast is a bit more work, but it yields important results. Rolling and tying the roast allows the meat to cook more evenly and the stuffing adds moisture and flavor to the interior of the roast. It also makes an impressive presentation for your family or dinner guests. I adapted this recipe for Marsala Sauce from Giada De Laurentiis’ cookbook Everyday Italian. Serve the dish with roasted potatoes and a green salad or corn and tomato salad.

Photo: c. foodblogchef 2021

Rolled Pork Loin Roast with Marsala Mushrooms
Serves 4

Ingredients:

• 2 ½ pounds top loin pork roast, boneless, and butterflied

  (Note: if you aren’t comfortable butterflying the roast, have your butcher do it for you.)

• 1/3 cup Panko breadcrumbs (Japanese breadcrumbs)

• 2⁄3 cup grated Fontina cheese

• 2 tablespoons fresh sage, chopped

• 1 sprig of fresh rosemary

• 8 ounces sliced shiitake or other wild mushrooms of your choice

• ½ cup sweet Marsala wine

• 1 cup low sodium chicken broth

• 1 medium shallot

• 2 cloves of garlic

• 1 teaspoon lemon zest

• salt and pepper

• 4 thin slices of prosciutto

Preparation:
Preheat oven to 300 degrees F.

1. Mix the Panko, Fontina, and 1 tablespoon of sage in a medium bowl.

2. Lay the butterflied pork on a flat surface and sprinkle liberally with salt and pepper.

3. Spread the panko-cheese mixture evenly over the pork.

4. Roll the roast and arrange prosciutto slices across the top of the roast. Tie with kitchen twine at 1- to 1 ½ inch intervals. Place in a shallow roasting pan or cast-iron skillet, prosciutto side up, and roast for about 1 hour until a meat thermometer reads 140 F.

5. Remove roast from the oven, snip off the twine, and let rest 15-20 minutes.

6. While the roast rests, saute the shallot and garlic in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until the shallot begins to turn golden (about 1 minute).

7. Add the mushrooms and 1 tablespoon of chopped sage, salt, and pepper and cook, stirring occasionally, until the mushrooms release their liquid, and they begin to brown (6 to 8 minutes).

8. Add the Marsala and rosemary sprig and reduce by ½.

9. Add the broth and lemon zest and reduce by ½.

10. Add a tablespoon of oil to a hot skillet and sear the pork roast for about a minute on each of all sides.

11. Remove the roast to a cutting board and cut the pork in ½ inch thick slices. Top with the cooked mushrooms and Marsala sauce.

Wine pairing: a rosé or Pinot Noir pair well with this dish. For white wine, try a Rhone style white wine like Viognier or Roussanne.

Tonnato with Cold Rolled Pork Loin Roast with Herbs, Prosciutto, Panko, and Fontina →

Tonnato is a flavorful Italian sauce made with tuna, anchovy, capers, olive oil, egg yokes, and lemon juice. Often paired with veal (Vitello Tonnato) or turkey, it is also excellent on salads or as a dip for raw veggies! This recipe pairs tonnato with thinly sliced, cold, rolled pork loin roast. Serve it as an antipasto with a special meal, or as a light lunch with a salad. Buon Appetito!

Serves 4
Ingredients:

• 2 ½ pounds top loin pork roast, boneless, and butterflied

  (Note: if you aren’t comfortable butterflying the roast, have your butcher do it for you.)

• 1/3 cup Panko breadcrumbs (Japanese breadcrumbs)

• 2⁄3 cup grated Fontina cheese

• 2 tablespoons fresh sage, chopped

• 1 cup mayonnaise

• ½ cup extra-virgin olive oil

• 1- 6-ounce can tuna in olive oil (not drained)

• 2 anchovy fillets (if you love anchovies add an extra fillet!)

• 2 tablespoons fresh lemon juice

• 3 tablespoons drained capers

• 4 thin slices of Prosciutto

Preparation:
Preheat oven to 300 degrees F.

1. Mix the Panko, Fontina, and 1 tablespoon of sage in a medium bowl.

2. Lay the butterflied pork on a flat surface and sprinkle liberally with salt and pepper.

3. Spread the panko-cheese mixture evenly over the pork.

4. Roll the roast and arrange prosciutto slices across the top of the roast. Tie with kitchen twine at 1- to 1 ½ inch intervals. Place in a shallow roasting pan or cast-iron skillet, prosciutto side up, and roast for about 1 hour until a meat thermometer reads 140 F.

5. Remove the roast from the oven, snip off the twine, tent and let it rest 15-20 minutes.

6. While the pork roast rests, add the mayonnaise, olive oil, tuna, anchovy fillets, lemon juice, and capers to a blender and process until creamy and smooth. Set aside and refrigerate. The tonnato will keep in the refrigerator in a sealed container for several days.

7. Add a tablespoon of oil to a hot skillet and sear the pork roast for about a minute on each of all sides until nicely browned. A minute per side should be enough; you’re just browning, you don’t want to continue to cook the roast and dry it out.

8. Serve the pork roast thinly sliced at room temperature or chilled with tonnato on the side.

9. A green salad and some crusty bread complete the light meal.

Wine pairing: this dish pairs well with a rosé or Pinot Noir. For white wine, you can try a Viognier or Roussanne from the Rhone Valley.

Spicy-Sweet-and-Tangy Barbecue Ribs →

If you love grilled pork ribs, this is a must-try recipe! The mixture of Barbecue, Duck, and Hoisin sauces also works well on grilled chicken. All the flavoring ingredients keep well and will amplify your summer grilling experience. Serve the ribs with Saffron Yellow Rice and Black Beans.

Spicy-Sweet-and-Tangy Barbecue Ribs
Serves 4

Ingredients:

• 2 slabs baby back ribs (about 2 ½ pounds each)

• Kansas City Dry Rub for Pork

• 1/2 cup Bourbon-Brown Sugar Barbecue Sauce (recommended, but you can substitute your sauce of choice)

• 1/2 cup Chinese Style Duck Sauce (recommended, but you can use store-bought Duck Sauce)

• 1/2 cup Hoisin Sauce

• 1/4 teaspoon Cayenne

• 1 teaspoon powdered ginger

Preparation:
Preheat oven to 300°F.

1. Rinse the meat under cold water and dry. Using a paper towel, pull the membrane off the back of the ribs, and discard.

2. Sprinkle the ribs all over generously with the dry rub mix and rub the mix into the meat.

3. Place the ribs, meaty side up, on a broiler-safe wire rack set inside a large rimmed baking sheet or roasting pan, and refrigerate for at least four hours. (preferably overnight)

4. Remove the ribs from the fridge an hour before placing in the preheated oven. Cover with tin foil and roast on the middle rack of the oven for about 2-2 ½ hours until tender but not falling apart. You can test how tender it is by piercing the meat with a fork.

5. While the ribs marinate, combine the ingredients for the sauce in a saucepan and bring to a simmer for about 5 minutes. Leave the sauce in the saucepan to let the flavors meld until you glaze the ribs.

6. Preheat your grill or broiler (about 8 inches from the flame).

7. While the grill preheats to 400-450 F, baste the ribs generously all over with the reserved sauce.

8. Place the ribs meaty side down on the grate and grill until the meat just begins to char. (about 3 minutes) Turn over and baste again leaving on the grill for another 2-3 minutes until the ribs begin to char on the bottom side.

Transfer ribs to a carving board and let rest for 5 minutes. Cut the ribs between bones to separate, and mound ribs on a serving platter. Garnish with sliced scallions or chopped cilantro. (optional) Serve with extra sauce mixture on the side. (optional)

Wine pairing: medium-bodied red wines like Cotes du Rhone, Zinfandel, non-leathery Rioja, or a lighter Grenache; fuller-bodied, non-minerally, fruit-forward white wines could include full-bodied Viognier, Riesling, or many white wines from the Rhone Valley.

Pork Medallions with Pear-Ginger Sauce →

This quick and easy-to-make recipe features pan-fried pork tenderloin medallions with a sweet-and-savory sauce of pear, spicy ginger, tangy cider vinegar, fragrant rosemary, and a hint of Dijon mustard. The sauce is so good that you might want to double the ingredients for the sauce so you have extra. The dish pairs nicely with Pearl Couscous with Asian Pears and Ginger Vinaigrette, or simple egg noodles and a green salad, or seasonal vegetables. Enjoy!

Photo: c. foodblogchef 2021

Pork Medallions with Pear-Ginger Sauce
Yield: Serves 4

Ingredients:

• 8- 1 inch thick pork tenderloin medallions

• 2 tablespoons canola or other vegetable oil

• 2 tablespoons unsalted butter

• 1/3 cup minced shallots

• 2 tablespoons minced ginger

• 1 large pear (Asian, Anjou, Bartlett, or Bosc), peeled and diced

• 1 ½ cups chicken stock

• 3 tablespoons cider vinegar

• 2 tablespoons honey

• 2 teaspoons Dijon mustard

• ¼ teaspoon dried rosemary (or 1 teaspoon fresh rosemary minced)

• Salt and freshly ground black pepper

Photo: c. foodblogchef 2021

Preparation:

1. Salt the pork medallions well and let them sit at room temperature while you chop the vegetables and pear.

2. Heat the oil in a large frying pan over medium-high heat until shimmering.

3. Pat the medallions dry with a paper towel. Working in batches so as not to crowd the pan, sear the medallions until nicely browned, about 3 minutes per side depending on how hot your burner is.

4. Remove the medallions from the pan to a plate and tent.

5. Melt the butter in the same skillet and add the shallots and ginger and cook for a minute or two. Add the chopped pear and cook, stirring, for another minute or two.

6. Add the chicken stock, vinegar, rosemary, and honey and bring to a rolling boil.

7. Boil vigorously until the liquid is reduced by 2/3, about 4-6 minutes. Whisk in the 2 teaspoons of Dijon. Add salt and black pepper to taste.

8. Return the medallions to the still-hot sauce and reheat for a couple of minutes.

Adapted from: https://www.eatingwell.com/recipe/251435/pork-chops-with-pear-ginger-sauce/

Wine pairing: light to medium-bodied red wines like Pinot Noir or Beaujolais; Zinfandel or Primitivo from southern Italy or French Grenache from the Rhone Valley, and Garnacha from Spain; not overly minerally white wines like Dry Riesling and Viognier will also compliment this dish.

Québec Pork Pie (Tourtière) →

This recipe was developed in memory of my French Canadian grandmother, Pauline Mason, who was born in the late 1800s near St. Albans, Vermont, but spent the majority of her adult life living in the Italian immigrant community in and around Providence, Rhode Island working as a mid-wife, reading cards, telling fortunes, and doing what she needed to do to survive difficult times during the Great Depression. It was Pauline who instilled the love of cooking in me. Québec Pork Pie is traditionally served at Christmas with Green Ketchup, but like meat-filled pastries from so many ethnic cuisines (eg. empanadas, Cornish pasties, and other British meat pies, samosas, Nigerian and Ghanaian meat pies, etc.) it should be eaten and enjoyed anytime. Much like Italian red sauce, every Quebecois family has its own tourtière recipe which is believed to be “the best”. Unfortunately, my grandmother didn’t write down the meat pie recipe I remember from my childhood, but after researching numerous recipes, this comes close to what I remember. Because I prefer apples or pears with pork, I serve my tourtière accompanied by a Green Apple Chutney in place of the traditional green ketchup. Served with a green salad, it makes a satisfying lunch or light dinner. Bon appétit

Classic Tourtière or Québec Pork Pie
Servings 4-6 (a 9-inch pie)

Ingredients:

• 1 pound ground pork ideally organic & local

• ¾ cups cold water or chicken stock (I use chicken stock)

• ½ cup finely chopped onion

• ¼ cup finely chopped celery

• ½ teaspoon ground black pepper

• 1 bay leaf

• ½ teaspoon dried savory

• ¼ teaspoon dried rosemary

• ¼ teaspoon grated nutmeg

• ¼ teaspoon cinnamon

• Salt

• a small potato diced

• Pastry for one double-crust 9-inch pies

• 1 egg beaten, for glaze

Preparation:

1. In a large, heavy frying pan, sauté the onion and celery until translucent

2. Add the meat and brown; when brown, add the stock and the rest of the ingredients (onion, celery, pepper, bay leaf, savory, rosemary, nutmeg, and cinnamon). Cook, covered, over medium-low heat for 30 minutes; stir often. Add more water if the mixture dries out.

3. Halfway through cooking time, season with salt to taste.

4. Remove bay leaf and allow to cool before assembling the pie

5. After assembling the pie crust, lightly brush the top of the pie with an egg wash comprised of a well-beaten egg and a tablespoon of water. This will give the crust a shiny golden sheen when it comes out of the oven.

6. Preheat the oven to 375F and bake for 45-50 minutes until the crust is golden brown.

Adapted from:
https://simplebites.net/how-to-makeclassic-tourtiere-qubec-pork-pie/
https://www.davidlebovitz.com/the-joy-of-cooking-meat-pie-recipe-tourtiere/

Wine pairing: light to medium-bodied red wines like Pinot Noir or Beaujolais; Zinfandel or Primitivo from southern Italy or French Grenache from the Rhone Valley, and Garnacha from Spain; not overly minerally white wines like Dry Riesling and Viognier will also complement this dish.

Pernil- Puerto Rican Roast Pork Shoulder →

I was first introduced to Puerto Rican Pernil years ago when I worked with immigrant and migrant adult learners in Latino communities in western Massachusetts. Marinated in orange and lime juices, cilantro, and lots of garlic, this slow-cooked pork shoulder dish is a staple at any family or pot-luck community gathering, especially at Christmas. It is one of my favorite dishes and is traditionally served accompanied by yellow rice with pigeon peas and pinto or pink beans. I’m partial to Cuban Black Beans and because I don’t always have pigeon peas in my larder, I often make my Yellow Rice with easier to find local green peas more in the style of Spanish Paella. Buen provecho!

Photo: c. foodblogchef 2020

Pernil- Puerto Rican Roast Pork Shoulder
Serves: 8-10

Ingredients:

• 1 cup coarsely chopped cilantro leaves

• 1/2 cup fresh orange juice

• 1/2 cup fresh lime juice

• 9 garlic cloves, finely chopped

• 3 tablespoons finely chopped oregano

• 1 1/2 tablespoons extra-virgin olive oil

• Kosher salt and pepper

• a 5-pound, boneless pork shoulder roast with fat cap. (a thick fat cap with skin is optional, but you do want a layer of fat to help flavor the roast and yield the delicious crunchy crust)

• Lime wedges, for serving

Preparation:

1. In a large, sturdy resealable plastic bag, combine the cilantro, orange and lime juices, garlic, oregano, olive oil, 2 tablespoons of kosher salt and 1/2 teaspoon of pepper. Add the pork shoulder, seal the bag, and turn to coat. Transfer the bag to a large baking dish and refrigerate the pork overnight, turning the bag once or twice.

2. Remove the pork from the marinade and scrape off the garlic and herbs; discard the marinade. Season the pork all over with salt and pepper and transfer to a large enameled cast-iron casserole or roasting pan. Let stand at room temperature for 1 hour.

3. Preheat the oven to 400°. Roast the pork fat side up for 1 hour, until lightly browned. Reduce the oven temperature to 300° and roast for 4-5 hours longer (see *Note), or until the pork is very tender and the fat cap is crispy; transfer to a carving board and let rest covered for 30 minutes. Chop the fat cap into bite-size pieces. Carve, shred or pull apart the pork and garnish with the crispy cap pieces. Serve with lime wedges.

Photo: c. foodblogchef 2020

Make-Ahead: the roast pork can be refrigerated overnight; rewarm, covered with foil in a 300° oven for 30-45 minutes.

*Note: if you don’t have a large enameled cast-iron casserole like a large dutch oven, use a roasting pan and cover the meat with aluminum foil for the last two hours. After 5 hours check to see if the roast tears apart easily with a fork or knife (like braised meat). If it does not, return it to the oven for another hour and check again.

Wine pairing: Beaujolais-Villages or other medium to lighter bodied red wine complement this dish. If you want a white wine, you can also try a Dry Riesling or Viognier.

Adapted from the source: Jose Enrique-Garlicky Roast Pork Shoulder

Tuscan Ribs

This is my take on a recipe I collected from Food and Wine Magazine over 15 years ago. It is a classic Mediterranean style recipe that flavors the ribs with a paste or olive oil and herbs and then finishes the meat with a Balsamic glaze. I prefer to slow cook the ribs in the oven with fruit juice and then make a basting sauce by reducing the juices from the meat with the balsamic vinegar and finishing the meat for a few minutes on the grill. Either way I think you’ll enjoy this alternative to traditional American style tomato-molasses-vinegar barbecue ribs. Buon appetito!

Serves 4

Ingredients:

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons chopped fresh rosemary leaves

• 1 ½ tablespoons kosher salt

• 1 ½ tablespoons fennel seeds

• 2 teaspoons ground black pepper (preferably freshly ground)

• 2 teaspoons chopped sage (or a rounded ½ teaspoon powdered sage)

• 2 teaspoons chopped thyme (½ rounded teaspoon dried thyme)

• 2 teaspoons sweet paprika

• 1 teaspoon crushed red pepper (or ½ teaspoon for a milder rub)

• 1 teaspoon ground coriander

• ½ teaspoon ground allspice

• 3-4 pounds pork spareribs (tough membrane on the bone side removed)

• 3 tablespoons balsamic vinegar

• 1 cup fruit juice like Cranberry-Pomegranate or Apple cider/juice

Preparation:

1. In a small bowl or spice grinder, combine the dry ingredients (rosemary, kosher salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander, and allspice) and grind to a coarse mixture. Add the olive oil to the spice mixture in a bowl mix until you have a thick paste. Rub the spice paste all over the spareribs, wrap in plastic wrap, and let stand at room temperature for 2 hours or refrigerate overnight.

2. Preheat the oven to 300 degrees F. Arrange the ribs on a rack in a large, rimmed baking sheet or roasting pan, meaty side up. Pour the juice into the pan, cover, and seal the roasting pan with tin foil. Roast the ribs for 2 hours, or until tender.

3. Remove the meat to a platter and tent. Skim off the extra fat and pour the accumulated juices into a saucepan with the balsamic vinegar, bring to a boil, and simmer until reduced to a light syrupy consistency. (about 1/3-1/2 cup)

4. Preheat the broiler. Brush the meaty side of the ribs with the balsamic-juice reduction and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.

5. Alternatively, brush the ribs with the balsamic-juice reduction, place the ribs meaty side down over a low- to medium-hot grill and grill for about two minutes until you have a nice crisp crust. Monitor carefully so you don’t burn the ribs.

Wine Pair: a slightly spicy medium-bodied red with low acidity or a lighter-bodied Sangiovese-based red like Chianti. Portuguese red wines from the Douro River region as well as the neighboring Spanish reds from the Rio Duero region, or non-leathery Riojas.

https://www.foodandwine.com/recipes/tuscan-style-spareribs-balsamic-glaze
Bruce Aidells' Complete Book of Pork

Cuban Style Grilled Pork with Cranberry Orange Sauce →

Pernil is one of my favorite pork dishes. I love the Cuban/Puerto Rican marinade used for slow-cooked roast pork shoulder (pernil) so I decided to use it to marinate boneless, country-style ribs and grill them. The sweet-tart orange-cranberry sauce is the perfect complement to the pork. Optionally, you can baste the ribs with the sauce the last 5 minutes on the grill. Serve topped with sauce or with a bowl of sauce on the side. Black Beans and Yellow Rice are the natural companions with this delicious pork dish. Buen provecho!

1. Marinate the Pork:
Ingredients:

• 3 pounds boneless country-style ribs about an inch thick

• 1 cup coarsely chopped cilantro leaves

• 1/2 cup fresh orange juice

• 1/2 cup fresh lime juice

• 9 garlic cloves, finely chopped

• 1 small onion chopped

• 3 tablespoons finely chopped oregano

• 1 1/2 tablespoons extra-virgin olive oil

• Kosher salt Pepper

Combine all the ingredients in a large plastic bag and marinate at least 4 hours up to overnight.

2. Make the Sauce: Ingredients:

• ¾ cup all-natural orange marmalade

• ¼ cup dried cranberries

• 4 tablespoons rice vinegar

• ½ teaspoon low-sodium soy sauce

• 2 medium cloves fresh minced garlic

• 1 teaspoon fresh minced ginger

• 1/16-1/4 teaspoon cayenne powder (or to taste)

• ¾ cup chicken broth

Combine the first seven ingredients in a saucepan and bring to a simmer. Reduce heat to low and simmer for 10 minutes. Add the chicken broth, bring back to a simmer and reduce for another 10 minutes. Set aside to bring to room temperature.

3. Grill the Pork

1. Prepare a medium-hot fire in charcoal grill; medium-hot gas grill.

2. Remove the ribs from the marinade and wipe off any herbs sticking to the meat.

3. Place ribs on grill over medium heat, close the lid and sear for 2-3 minutes per side.

4. Move the meat to indirect heat and cook 5 minutes per side. (10 minutes) Check doneness with an insta-read thermometer. Finished temperature should be 140-145 and the juices of the meat should run clear or very slightly pink when pierced with a fork. The finished meat should be barely pink and juicy.

5. Remove from grill and let rest 3 minutes.

6. Serve topped with sauce, or with sauce on the side.

Wine pair: a medium-bodied red wine from the Rhone Valley; Merlot; medium-bodied Rioja; or red wine from the Portuguese Douro Valley. Avoid heavy tannin wines.

Spice Rubbed Grilled Pork Tenderloin →

This is a simple, quick and easy summer grill recipe that incorporates the classic flavor combination of garlic, rosemary, fennel, and sage into a dry rub for grilled pork tenderloin. To avoid an unevenly cooked piece of meat, fold the tapered end of the tenderloin back towards the thick end until you have a roast that is about the same thickness from end to end. Tie with white cotton cooking twine. Tangy, colorful Rhubarb Chutney is a perfect condiment to serve with grilled pork.

Serves 4
Ingredients:

• 1 pork tenderloin (1 to 1 1/2 pounds) silver skin and any excess fat removed

• 1-2 tablespoons olive oil

• Porchetta Spice Rub (see below)

Photo c. foodblogchef 2020

Preparation:

Use a spice grinder or mortar and pestle to combine the ingredients for the dry rub.

• 3 tablespoons crushed fennel seeds

• 1/4 teaspoon crushed red pepper flakes

• 2 teaspoons dried sage

• 1 teaspoon crushed dried rosemary

• 1 teaspoon granulated garlic

• 1 teaspoon Kosher salt

• 1/4 teaspoon black pepper

1. Rub the tenderloin with olive oil. Sprinkle and pat the spice rub onto the surface of the tenderloin and set aside while you prepare the grill. (See *Note below)

2. Optional: for a more evenly cooked tenderloin, fold the tapered end of the piece of meat back towards the thicker end and tie it with white cotton cooking twine at 1-1 ½ inch intervals so you have a roast that is about the same thickness from end to end.

3. Preheat your grill so you can cook with direct heat and then indirect heat.

4. Place the tenderloin over direct heat and sear all sides. (about 1-2 minutes per side)

5. Move the tenderloin to indirect heat and continue cooking turning once until the internal temperature reaches 140°F. (about 5 to 7 minutes per side)

6. Remove the tenderloin from the grill to a clean cutting board and tent loosely with aluminum foil. Rest for 10 minutes; the meat will finish cooking from the residual heat and the juices will redistribute for optimal flavor.

7. Slice and serve. Slice crosswise into thin pieces before serving.

*Note: the tenderloin can be trimmed and rubbed up to 24 hours in advance. You can wrap the prepared tenderloin in plastic wrap and refrigerate for 1 hour up to overnight. Remove from the refrigerator for 30 minutes before grilling.

Wine pairing: Pinot Noir, Zinfandel, Chianti, and Super-Tuscans are often recommended with grilled tenderloin. If you want a lighter summer wine try a Viognier-Chardonnay blend, a Vouvray, or white wine from the Rhone Valley.

Ginger Citrus Soy Marinated Pork Tenderloin →

Pork Tenderloin is a tender, delicious, very low fat source of protein if you don’t overcook it. Very easy to make, it takes no more than 15 minutes to prepare the marinade; you can marinate for about 2-3 hours up to 6 hours. The meat is naturally tender, so you don’t need vinegar in the marinade to tenderize it. The result is a delicious caramelized garlic-ginger-citrus flavored tenderloin.

Serves 4
Ingredients:

• 1/3c. orange marmalade

• 1 lg. garlic clove

• 1 teaspoon minced ginger

• 2 tablespoons soy sauce

• ½ teaspoon Chili Sesame oil (optional)

• 2 pounds pork tenderloin

Preparation:

1. Combine the first four ingredients; reserve ¼ cup of marinade for basting.

2. Add pork to the remaining marinade and prick all over.

3. Cover and refrigerate for 2-3 or up to 6 hours.

4. Cook over a medium grill (about 375-400 degrees) for about twenty minutes (turning every 5 minutes), or until the thermometer registers 145. (Don’t overcook or the pork will be tough.)

5. Baste with reserved marinade for the last 5 minutes.

6. Remove from grill to a platter and tent for 3-5 minutes.

7. Slice across the grain 1/4-1/2 inch slices.

Serve with rice and grilled veggies, a green salad, or the Asparagus and Tomato Salad on this site.

Wine pairing: a medium-bodied red wine with some fruit-forward like a Merlot or Cotes du Rhone, or try a food-friendly Dry Riesling.

No Guilt Sheet Pan Bacon →

Photo: c. foodblogchef 2020

Preheat the oven to 400 degrees.

1. Line a 12” x 17” sheet pan with aluminum foil.

2. Place the sheet pan grate on the foil-lined pan and lay out the bacon slices.

3. Place the pan in the preheated oven for 15 minutes; turn the bacon strips over.

4. After you turn the bacon, cook for another 15 minutes or until desired crispiness.

5. Place the cooked bacon between two sheets of paper towel to absorb some of the grease.

Bacon lovers unite! This kitchen hack has been around for a while now, but if you’re still cooking bacon in a skillet on the stove and getting grease splatters all over your stove top, your hands, your glasses, and the counter, you need to try this. Not only does it save your stovetop and you from the grease bath, it allows you to cook almost a pound of bacon all at the same time! If you only want to cook 4-6 slices of bacon, you can do the same thing using your toaster oven. Once you perfect your timing, you’ll have easy-peasy, crispy bacon every time with very little mess. That’s what I’m talkin’ about! Where’s the bacon?! (The bacon is with Blueberry Pancakes...one of my weekend favorites!)

Photo: c. foodblogchef 2020

*Note: Some people (bacon lovers in particular) believe bacon is an important component of a life-well-lived. Remember… live life with moderation and no guilt!!

Pork Tenderloin with Apples →

One of my favorite Pork recipes, this easy recipe pairs pork tenderloin, tart Granny Smith apples and onions; cumin, honey and vinegar round out the 5 Tastes. The recipe came to me from my wife’s mother, Jean Fitzpatrick Andrews. Serve with rice, or roasted root vegetables, and green beans or sugar snap peas, garnish with salty, toasted Sage leaves. (optional)

Ingredients:

• 2 pork tenderloins (about 1 ¾ lbs)

• 2 medium-size Granny Smith apples

• 3 Tbs. flour

• 1 tsp. cumin

• 1 Tbs. oil

• 4 Tbs. minced onion

• 2 Tbs. red-wine vinegar

• ¼ cup chicken broth

• 2 Tbs. honey

• 1 Tbs. tomato paste

Preparation:

1. Sprinkle tenderloins with salt and pepper and cut into 3-4” pieces

2. Cut apples into quarters; peel and core

3. Blend flour with cumin and dredge tenderloin pieces

4. Heat oil in a heavy skillet and brown pork pieces evenly on all sides. Place the pork pieces on a platter and cover with foil to keep warm

5. Pour off most of the fat in a skillet and add the apples and onion and cook for 3-4 min;

6. Return pork to skillet and add vinegar, broth, honey, and tomato paste and bring mixture to a simmer; cover and cook for 15-20 min.

Serve pork slices with apple-onion sauce.