PORK BRACIOLE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the breadcrumbs, Parmesan, parsley, lemon zest, 1/2 teaspoon salt, red pepper flakes and 2 tablespoons olive oil. Lay the tenderloins open and flat on a board in front of you. Season each loin evenly all over with 1/2 teaspoon salt. Lay 3 slices of provolone on each loin. Divide the breadcrumb mixture over the provolone. Roll the loins back up into their original shape and tie in 4 spots with kitchen twine.
- Heat a medium straight-sided skillet over medium-high heat. Add the remaining 2 tablespoons olive oil to the skillet. Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove to a plate to rest. Deglaze the skillet with the white wine and add the marinara sauce. Nestle the pork back in the sauce. Cover the skillet and simmer until the pork is just cooked through and registers 145 degrees F on an instead-read thermometer, about 20 minutes. Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.
PORK BOCADITOS
This recipe comes from the National Pork Producers Council. Cooking time includes marinating overnight.
Provided by Mercy
Categories Lunch/Snacks
Time 12h50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- In a 1-gallon self-sealing plastic bag, combine all ingredients and mix well.
- Seal bag and marinate in the refrigerator 8-12 hours or overnight.
- Heat oven to 350ºF.
- Remove pork cubes from marinade, discarding marinade.
- Pat pork dry with paper toweling; place cubes in a single layer, not touching, in a shallow baking pan and bake at 350ºF for 25-30 minutes, until pork is just tender and lightly browned.
- Remove to serving platter or chafing dish and serve hot as an appetizer.
Nutrition Facts : Calories 124.3, Fat 7.3, SaturatedFat 2.5, Cholesterol 35.7, Sodium 62.3, Carbohydrate 2.2, Fiber 0.4, Sugar 1.4, Protein 11.4
CUBAN SANDWICH
Steps:
- Heat a flattop or pan on medium heat.
- Slice alpine roll in half and butter each side. Set roll on flattop and cook until warm and toasted, approximately 5 minutes. Meanwhile, arrange pork loin and ham on the flattop in piles shaped like the roll and grill until warm, 1 1/2 to 2 minutes. Flip and place 2 pieces cheese on each pile of meat. Grill until the cheese has melted. Meanwhile, remove toasted roll and spread mayonnaise on both halves, then add mustard to half. Place ham and cheese on one half of the roll, then place the pork loin on the other half. Add pickles (don't be shy-add a lot! They make the sandwich!) to the bottom half and top with the other side of the roll. Cut sandwich in half and enjoy!
CHICKEN SPREAD FOR BOCADITOS CUBANOS
There all types of bocaditos (the most common little sandwiches are made of ham spread). This is like a chicken salad with a new twist! Recipe courtesy of: All About Cuban Cooking by Josefina Alvarez.
Provided by Manami
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients well.
- Spread on "bocadito" rolls or spread over bread slices.
- They will look prettier if you use a cookie cutter and remove the crusts.
Nutrition Facts : Calories 188.4, Fat 14.7, SaturatedFat 5.5, Cholesterol 43.4, Sodium 235.3, Carbohydrate 6.9, Fiber 0.3, Sugar 2.2, Protein 7.6
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