Cooking

Pork Roast with White Beans and Cranberries

Filed Under: Cooking

Pork Roast with White Beans and Cranberries

  • 1 lb dried navy beans (about 2 cups)
  • 1 pork shoulder blade roast ((5-pound) trimmed)
  • 1 1/2 tsp kosher salt (divided)
  • 1/4 tsp freshly ground black pepper
  • 2 Tbs minced fresh sage (divided)
  • Cooking spray
  • 1 1/2 cups sliced shallots (about 8 medium)
  • 5 cups water
  • 3 fresh sage sprigs
  • 1/2 cup dried cranberries
  1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
  2. Preheat oven to 350º.
  3. Sprinkle pork roast with 1 teaspoon salt and pepper. Rub surface of roast with 4 teaspoons minced sage. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add roast to pan; cook for 15 minutes, turning to brown on all sides. Remove roast from pan. Add sliced shallots to pan; sauté 3 minutes or until tender. Return roast to pan. Add remaining 1/2 teaspoon salt, beans, 5 cups water, and sage sprigs to pan; bring to a simmer. Cover and bake at 350° for 2 hours. Add dried cranberries to pan; bake an additional 30 minutes or until roast is tender. Remove sage sprigs; discard. Remove roast from pan; shred pork with 2 forks. Sprinkle with remaining 2 teaspoons minced sage. Serve roast with bean mixture

Pork Tenderloin with Roasted Cherries and Shallots

Filed Under: Cooking

Pork Tenderloin with Roasted Cherries and Shallots

  • 2 tablespoons canola oil — divided
  • 3/4 teaspoon kosher salt — divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1 pound pork tenderloin — trimmed
  • 3 large shallots — quartered
  • 8 ounces fresh cherries — pitted and halved
  • 1/4 cup unsalted chicken stock
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon brown sugar
  • 1 tablespoon butter
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  1. Preheat oven to 425°.
  2. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Combine 1/2 teaspoon salt, pepper, cumin, and cinnamon. Rub pork evenly with spice mixture. Add pork to pan; sauté 4 minutes. Turn pork over; place pan in oven and bake at 425° for 15 minutes or until a thermometer registers 140°. Remove pork from pan; place on a cutting board (do not wipe out pan). Let pork stand 10 minutes. Cut into thin slices.
  3. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shallots and cherries; sprinkle with remaining 1/4 teaspoon salt. Place pan in oven; bake at 425° for 10 minutes (do not turn cherries). Carefully remove pan from oven; place over medium-high heat. Stir in stock, vinegar, and sugar; bring to a boil. Cook 4 minutes or until liquid is syrupy. Remove from heat; stir in butter. Serve cherry mixture with pork; sprinkle with parsley.

Pork Tenderloin Diane

Filed Under: Cooking

Pork Tenderloin Diane

  • 1 pork tenderloin ((1-pound) trimmed and cut into 1-inch-thick slices)
  • 3/4 tsp lemon pepper
  • 2 tsp butter
  • 2 Tbs fresh lemon juice
  • 1 Tbs Worcestershire sauce
  • 1 tsp Dijon mustard
  1. Sprinkle pork with lemon pepper. Melt butter in a large nonstick skillet over medium heat. Add pork slices to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.
  2. Add juice and remaining ingredients to pan; cook 1 minute, stirring frequently. Return pork to pan; cook 1 minute or until thoroughly heated, turning to coat.

Pork Pot Stickers

Filed Under: Cooking

Pork Pot Stickers

  • Cooking spray
  • 8 ounces lean ground pork
  • 1/3 cup chopped green onions — (about 2)
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 1/2 cups packaged cabbage-and-carrot coleslaw
  • 3 tablespoons water
  • 1/2 teaspoon cornstarch
  • 30 gyoza skins
  • 1 tablespoon peanut oil
  • 1 cup water
  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 6 minutes or until done, stirring to crumble. Add onions, soy sauce, and sesame oil; cook 30 seconds. Stir in coleslaw, and cook 30 seconds or until cabbage wilts, stirring frequently.
  2. Combine 3 tablespoons water and cornstarch in a small bowl. Add cornstarch mixture to pork mixture; cook 1 minute, stirring constantly. Remove from heat; cool to room temperature.
  3. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon 1 scant tablespoon pork mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place on a baking sheet in a single layer (cover loosely with a towel to prevent drying). When all skins are filled, remove towel and cover with plastic wrap; freeze until firm. Place in zip-top plastic bags, and freeze for up to 3 months.
  4. Arrange the frozen pot stickers in a single layer on a baking sheet; cover with plastic wrap, and thaw in refrigerator overnight.
  5. Heat peanut oil in a large nonstick skillet over medium heat. Arrange pot stickers in pan in a single layer; cook 2 minutes or until browned on bottom. Add 1 cup water to pan; cover and cook 5 minutes. Uncover and cook until liquid evaporates, about 2 minutes. Serve immediately.