Mesquite Pork Loin Normandy Recipes

Steps:

• Heat half the oil in a large pan and brown the meat in batches. Don't overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.
• When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don't have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)
• Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour - ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in an oven-proof skillet over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
• Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.
• In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
• Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.
• Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.

Steps:

• Combine scallops, shrimp, chopped spinach, and diced red bell pepper.
• Bring large pot of water to boil and add chopped onion and celery for flavor. Add 6 ounces fettuccini to the boiling water and cook to al dente.
• Meanwhile, put olive oil in saute pan and heat over medium-high heat. Then add shrimp, scallops, clams, chopped spinach, and diced red bell peppers. Saute for approximately 5 minutes.
• When fettuccini is done, drain. Drop mussels in the boiling water after removing fettuccini. Cook until mussels are open and tender, approximately 1 1/2 to 2 minutes, then drain and combine mussels with ingredients in the saute pan. Add the Alfredo Sauce to the pan and continue cooking for about 2 minutes.
• Add fettuccini to pan and toss until well combined. Plate, sprinkling top with freshly chopped parsley and garnish with lemon twist. Grind fresh pepper and salt if desired.
• Melt the butter in a saucepan over medium-low heat. Add the cream and simmer for 5 minutes, then add garlic, cheese, and cayenne and whisk quickly, heating through. Stir in parsley and serve.
• For a lower fat version, substitute 1 cup milk and 1/4 cup flour separately, instead of heavy cream.

Steps:

• Rinse pork loin to remove residue and pat dry with paper towels. Rub with the mesquite seasoning. Then combine the ground cloves, cinnamon, allspice and sugar and rub onto pork as well. Let sit refrigerated for at least 2 hours.
• Place dried shiitakes into a small bowl and cover with hot water for about 20 to 30 minutes to re-hydrate.
• Preheat oven to 350 degrees F. Heat oil over medium-high heat in a large saute pan with oven safe handles. Sear pork loin on all sides and roast in oven until fork-tender, about 1 hour. Remove from oven, transfer pork loin to a cutting board, and let rest.
• In the last 30 minutes of the cooking time for the pork loin make the sauce. Melt the butter over medium heat in a large saute pan with a cover. Add the onion and saute until it becomes translucent. Add the apples and pour the sherry over, cover and let cook until the apples begin to soften, about 10 to 15 minutes. Strain the mushrooms through paper towels and reserve the soaking liquid in a small bowl. Whisk the cornstarch into the soaking liquid along with mustard powder, salt and pepper. Add the soaking liquid mixture to the apples and stir to coat. Let cook for a few minutes to let flavors integrate, then remove from heat, adjust salt and pepper as needed, and keep covered in a warm place.
• Slice pork loin down and transfer to a serving dish. Spoon sauce and apples over the meat and garnish with parsley sprigs.

Steps:

• Place mesquite chips in water and let soak for at least 30 minutes.
• Set pork chops out at room temperature for 30 to 45 minutes before grilling.
• Combine all paste ingredients.
• Spread paste mixture on pork chops covering all sides completely using all of the mixture.
• Drain mesquite chips and place in a small disposable aluminum foil pan.
• Preheat gas grill on high until hot using both burners.
• Lift up grate on one side and place aluminum foil pan directly on fire.
• Sear the pork chops over direct heat for about 6 minutes turning once halfway through searing time.
• Turn fire down to medium heat under aluminum foil pan hodling mesquite chips and turn off fire on the other burner.
• Place pork chops on grill side with no heat.
• Continue to cook with lid closed over indirect medium heat until juices run clear and internal temperature reaches 160 degrees, about 25 minutes.
• Remove from grill, cover with foil and let rest for 5 minutes.

Steps:

• Heat oven to 400 degrees.
• Rub sage, salt and pepper into the tenderloins.
• Heat oil in skillet over high heat.
• Sear tenderloins until browned.
• Place seared tenderloins on a baking sheet and bake 10 minutes or until temperature is 135 degrees.
• Remove meat and let rest.
• Add more oil to skillet (if needed) and saute onions until soft.
• Add the apples to the skillet and cook for an additional 2 minutes.
• Add stock, cider, Calvados, mustard, and ginger - deglaze the skillet.
• Simmer liquid until it reduces by about half.
• Stir in cream and simmer over high heat until the mixture coats the back of a spoon.
• Serve sliced tenderloin with the sauce spooned over it.