SOUVLAKI -- SMALL SKEWERS OF PORK
Steps:
- Soak skewers in water for at least 1 hour. In a bowl, toss together pork, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper. Cover and refrigerate for 3 hours or overnight. On the 8-inch skewers place 5 pieces of meat. Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done. Serve immediately in a pita, topped with Shredded Salad.
- Toss all the ingredients in a large bowl, taste and adjust seasonings.
PORK TENDERLOIN WITH ORANGE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Preheat a grill to medium-high on one side and lightly oil the grate. Combine 1 teaspoon smoked paprika, 2 teaspoons kosher salt, 1/2 teaspoon ground cumin, and pepper to taste; rub all over two 1-pound pork tenderloins (silver skin trimmed). Grill over direct heat until golden brown, 5 minutes per side, then move to the cooler part of the grill; cover and cook 8 more minutes, or until the meat reaches 145 for medium doneness. Let rest 5 minutes. To make the salad, toss 2 segmented oranges, 1/2 thinly sliced red onion, 1/4 cup parsley, 2 tablespoons each olive oil and sherry vinegar, and salt and pepper to taste. Slice the pork into thin medallions and top with the orange salad.
Nutrition Facts : Calories 237 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 74 milligrams, Sodium 928 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 24 grams, Sugar 7 grams
CAT CORA'S ORANGE FENNEL MARMALADE
Everyone knows that Cat Cora's recipe are super fantastic, and here is anotehr one of them - it's especially delicious with pork
Provided by Chef mariajane
Categories Low Protein
Time 1h
Yield 32 1 Tbsp. servings
Number Of Ingredients 7
Steps:
- Mix fennel, orange juice, sugar and ginger in large saucepan. Bring to boil on medium heat. Reduce hear to low; simmer 45 minutes.
- Meanwhile, finely grate orange peel. Remove orange sections and coarsely chop. Stir grated peel and chopped orange into fennel mixture.
- Simmer 15 minutes longer or until mixture is reduced and somewhat thick, Stir in cilantro and salt. Cover.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 18.5, Fat 0.1, Sodium 77.3, Carbohydrate 4.5, Fiber 0.4, Sugar 3.5, Protein 0.3
CAT CORA'S SMOKED PAPRIKA SHREDDED PORK WITH ORANGE FENNEL MARMALADE
Yield 64 servings
Number Of Ingredients 20
Steps:
- For the pork: Preheat oven to 325°F. Mix spices, salt and peppers in small bowl. Rub entire surface of pork with spice mixture. Place pork in foil-lined roasting pan. Slowly pour olive oil over pork. Cover tightly with foil. Roast pork 2 1/2 hours or until very tender. Cool slightly. Chop and shred pork. Return to liquid in roasting pan; mix well. While pork is roasting, prepare Orange Fennel Marmalade: Mix fennel, orange juice, sugar and ginger in large saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 45 minutes. Meanwhile, finely grate orange peel. Remove orange sections and coarsely chop. Stir grated peel and chopped orange into fennel mixture. Simmer 15 minutes longer or until mixture is reduced and somewhat thick. Stir in cilantro and salt. Cover. Just before serving, spoon shredded pork into tortilla chips. Top each with a small spoonful of marmalade.
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