Pepperedporkloin Recipes

Steps:

• Heat 1 tablespoon oil in a wok or large skillet over medium-high heat until smoking; saute garlic and ginger until fragrant, 30 seconds to 1 minute. Add pork to wok; cook and stir until cooked through, 5 to 7 minutes. Transfer pork to a plate.
• Pour remaining 2 tablespoons oil into the same wok over medium-high heat; saute chile peppers until well-coated with oil and fragrant, about 2 minutes. Add pork to chile peppers and generously season with salt. Cook and stir mixture until peppers are tender, 5 to 7 minutes more. Mix enough soy sauce into pork mixture to add color and taste for desired saltiness.

Steps:

• Rub all surfaces of roast(s) with seasoned pepper.
• Place pork in shallow roasting pan and roast in 350*F. oven for 45 minutes to 1 hour and 15 minutes, until internal temperature (measured with a meat thermometer) reads 150-155*F.
• Remove from oven and allow roast to rest for 10 minutes.
• Slice and serve.

Steps:

• Combine pepper, salt, rosemary and garlic in small bowl. Rub over pork. Let pork stand at least 15 minutes.
• Preheat oven to 400°F. Heat oil in heavy medium ovenproof skillet over high heat. Add pork and brown on all sides, about 6 minutes. Transfer skillet with pork to oven and roast until pork is cooked through, turning occasionally, about 20 minutes. Slice and serve.

Steps:

• Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
• Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
• For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute. Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
• Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.
• Homemade Chicken Stock:
• 3 (5-pound) chickens
• 3 large onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 celery stalks with leaves, cut in thirds
• 4 parsnips, unpeeled and cut in half (optional)
• 20 sprigs fresh flat-leaf parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and cut in 1/2 crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
• Yield: 6 quarts
• Prep Time: 15 minutes
• Cook Time: 4 hours

Steps:

• Roll tenderloins in pepper to coat. Place in a roasting pan and bake in a pre-heated 350 degrees F oven for 30 - 40 minutes. Remove from oven, place pork on a cutting board and drain fat from pan. Pour wine into pan and place over high heat, scraping up any browned bits with a wooden spoon. Add broth and cook until reduced by half. Remove from heat and stir in sour cream and mustard. Slice pork and top with sauce.

Steps:

• In a saucepan bring salted water to a boil for leeks.
• Trim and coarsely chop leeks. Wash leeks and drain in a colander. In saucepan of salted boiling water cook leeks until tender, about 4 minutes, and transfer with a slotted spoon to a blender, reserving cooking liquid.
• Trim beet stems to 1 inch if necessary and scrub beets. In a saucepan cover beets with salted water by 1 inch and simmer, covered, 35 to 45 minutes, or until tender. Reserve 1 1/2 cups cooking liquid. Drain beets in colander and cool just until they can be handled. Slip off beet skins and cut each beet into quarters.
• Add beets and reserved beet cooking liquid to leeks and purée with salt and pepper to taste. In cleaned pan heat purée, lemon juice, and vinegar over low heat, stirring and adding water if necessary to reach desired consistency, until hot. Keep sauce warm, covered.
• Preheat oven to 450° F. and lightly coat a non-stick skillet and a shallow baking pan with cooking spray.
• Pat pork dry and sprinkle 1 side with pepper and salt to taste. In skillet brown pork, seasoned side down first, over moderately high heat. Transfer pork, seasoned side up, to baking pan and roast in middle of oven 20 minutes, or until a meat thermometer registers 155° F.
• While pork is roasting, boil potatoes in reserved leek cooking liquid until tender, about 7 minutes, and drain.
• Let pork stand, covered with foil, 10 minutes and cut into 1/4-inch-thick slices.
• Quarter potatoes and serve with pork. Drizzle some sauce around pork and serve remainder on side.

Steps:

• Combine the first five ingredients in a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal bag or cover container; refrigerate 1 to 1-1/2 hours. , Drain and discard marinade. Grill, covered, over medium heat for 12-16 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.

Steps:

• Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.