SARASOTA'S PORK OSCAR
This is decadent dinner for company with not too much work. I love Veal Oscar, and this is my simpler version. Veal can be expensive, but pork tenderloins and pork loins are relatively inexpensive these days. A rich dish of asparagus, crab and a very simple glaze and bernaise sauce makes this a wonderful dinner for a special occasion.
Provided by SarasotaCook
Categories Pork
Time 1h5m
Yield 12 Pork Medallions, 4-6 serving(s)
Number Of Ingredients 29
Steps:
- Pork and Marinade -- Mix all the ingredients in a large baggie and add the pork tenderloins. Close the bag and "squish" around to make sure they are well coated. Let them marinade 2-4 hours.
- Saute Pork -- In a large baggie or you can use a pie plate or flat plate, add the flour, salt and pepper and dredge the pork in the flour mixture. Make sure to shake off any extra flour. In a large pan (I prefer a cast iron vs a non stick pan), add the olive oil and bring to medium / medium high heat. Then add the tenderloins and saute on each side until golden brown. They will only take 2-3 minutes per side and don't forget, they will continue to cook once removed. Transfer the medallions to a plate and cover to keep warm. They will need to rest a few minutes before you serve the dish.
- Keep the burner on, just set the pan off to the side.
- Asparagus and Crab -- As the pork is cooking, start your asparagus, it only takes a couple of minutes. I do this easy and make it right in the microwave, but you can steam it anyway you prefer. In a medium bowl, add the asparagus, 1 teaspoon of water and cover with saran wrap. Microwave for 1 minute, uncover, check to see if it is tender. If not, stir and cook for another 15 seconds at a time, until the asparagus is crisp tender. Remove from the microwave and press a piece of saran wrap right on top of the asparagus. Then add the crab right on top of the saran wrap, and then cover the entire bowl. This is an easy way to heat up the crab without cooking it. The heat from the asparagus will warm it up which is all you need.
- Pork Glaze -- Since the pork is resting, return the pan to the burner on medium heat and add in the wine, scraping up all the bits. Then add in the chicken broth and turn to medium low and just let it simmer. It will slightly thicken and reduce. This is not a heavy rich gravy and it is just a light drizzle, so don't expect a lot of the sauce.
- Bernaise -- Very easy. Add the butter to a small glass bowl and melt in the microwave on medium for 20-30 seconds until melted. Add in the eggs, shallot, vinegar, cream, lemon juice, tarragon, mustard, parsley, mustard, salt, pepper and cayenne if you want (optional). Return to the microwave, and cook 20-30 seconds at a time on medium-low stirring each time until thickened and smooth. It will take 3-4 times to get a rich perfect Bernaise. I know it isn't traditional, but sure is easy and works every time. But don't think that a higher temp will work, it will just scramble the eggs. A few times on medium heat is what works best.
- Plating -- On each plate, drizzle a little of the glaze. Then top with a couple of the pork medallions. Top with the asparagus, crab and finish with the bernaise sauce.
- It sounds like a lot, but break each step down. It really isn't hard at all. Serve with some oven roasted fingerling potatoes and a simple salad. Trust me your friends will be totally impressed. ENJOY!
Nutrition Facts : Calories 710, Fat 34.9, SaturatedFat 13.9, Cholesterol 312.2, Sodium 1969.5, Carbohydrate 16.6, Fiber 3.1, Sugar 2.1, Protein 75.4
PORK ROAST WITH LADY APPLES AND SECKEL PEARS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees, with rack in lower third of oven. Whisk together oil, garlic, rosemary, thyme, and sage in a small bowl. Season pork with salt and pepper; brush herb mixture evenly over pork.
- Place pork, bone facing upward, in a roasting pan. Roast 15 minutes. Reduce oven temperature to 375 degrees. Roast 30 minutes.
- Rotate pan, and add apples and pears, cut side down. Roast until pork is browned and an instant-read thermometer inserted into the thickest part registers 145 degrees, about 30 minutes more. Transfer roast to a cutting board with a well; let rest 15 minutes before cutting. Transfer apples and pears to a serving bowl.
- To make the gravy: Drain fat from roasting pan. Place roasting pan over 2 burners. Add wine; bring to a boil, stirring with a wooden spoon to loosen any brown bits on bottom of pan. Cook until reduced by half, about 3 minutes. Stir in stock and cider; season with salt and pepper. Whisk flour with 1 tablespoon water in a small bowl until smooth; add to gravy. Cook, whisking occasionally, until completely combined and gravy has thickened, about 5 minutes. Remove from heat. Add butter; stir until it has completely melted. Pour through a sieve into a serving bowl; discard any solids.
SARASOTA'S SEAFOOD "AKA LOBSTER" ROLLS
Lobster is expensive and "lobster lovers" know how good a traditional lobster roll is. But now-a-days, you can get shrimp, fish and even crab meat that is fairly inexpensive and reasonable. I try to take advantage of what's on sale at my local market. My favorite is a mix of snapper or grouper (which I catch fresh quite often), but halibut, cod, even tilapia will work fine for this; any whitefish basically. Shrimp, usually a medium size (but again, buy what is on sale), and crab. I can often find mine fresh, but a good canned crab is fine. And if you don't like crab, shrimp or fish, try scallops as an alternative. Bay scallops (the small ones are inexpensive, quick cooking and are perfect for this sandwich. What is so nice about this sandwich, is you can use any mix you want. Three (3) cups of seafood will make 8 hearty sandwiches. Crunchy celery, a touch of green onions, fresh lemon and herbs make this a simple salad. And, since you are going to all the work of using good seafood, but a good "hot dog" roll. I am not that much of a purist, but I do get a bakery hot dog bun vs. the 8 per package rolls. They just really are key to a good sandwich. I prefer to serve a little lettuce on the bottom of my roll, shredded, but that is just my preference - it is not necessary. I also prefer to buy all my own seafood (shrimp, fish or scallops) uncooked and season myself, but you can also use precooked. Stuff the lightly buttered rolls with a little lettuce on the bottom, top with the fresh seafood salad and a side of fries or chips and a pickle.
Provided by SarasotaCook
Categories < 60 Mins
Time 35m
Yield 8 Sandwich rolls, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Seafood -- NOTE from above: If using fresh seafood - I simply season with Old Bay or any seafood seasoning and then pan saute in a little olive oil. This will work for shrimp, scallops or any white fish. I can't give exact cooking times as they will all be different. Once cooked until tender, transfer to a plate, cover and refrigerate before using. Rough chop before adding to the dressing.
- Salad -- In a medium size bowl, mix the mayonnaise, lemon, parsley, shallots, celery, salt, pepper, cayenne, and Old Bay (if you did not cook your own seafood). Add in the cooked chilled seafood and stir well to combine. Be careful not to over mix as you do not want to break up the seafood.
- Butter and Buns -- In a measuring cup or any cup or bowl, melt the butter in the microwave. Just 1 minute or so on medium. Brush the butter on the inside of the hot dog rolls/buns and put under the broiler for just a few minutes until slightly brown. I use the second shelf so they don't brown too quickly. Remove and let cool slightly.
- Serve -- I like to add 1/4 cup of the shredded lettuce in the bottom of the buns and then STUFF with the salad and enjoy! It is just a great salad. Worthy of company or a dinner party. ENJOY!
Nutrition Facts : Calories 584.5, Fat 24.6, SaturatedFat 3.6, Cholesterol 15.3, Sodium 1059.2, Carbohydrate 79, Fiber 3.3, Sugar 6.7, Protein 12.7
ROSEMARY PORK ROAST WITH CARROTS
Looking for a satisfying pork roast recipe? Our Rosemary Pork Roast is a must-try for dinner tonight. With just a few minutes of prep, and a few ingredients beyond the roast, this meat and vegetable winner is an easy way to get a satisfying meal on the table. Seasoned with rosemary and served with a side of carrots, we recommend a scoop of mashed potatoes for a well-rounded, delicious meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 15x10x1-inch pan with olive oil cooking spray. Remove fat from pork. Spray pork with cooking spray; sprinkle with 1 teaspoon of the rosemary, 1/2 teaspoon of the salt and the pepper. Place in center of pan.
- In large bowl, mix carrots, onion, garlic powder, the remaining teaspoon rosemary and 1/2 teaspoon salt. Arrange vegetable mixture around pork; spray vegetables with cooking spray.
- Roast uncovered 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of pork reads 155°F and vegetables are tender. Remove from heat; cover with foil and let stand 10 minutes until thermometer reads 160°F. Slice pork; serve with vegetables.
Nutrition Facts : Calories 240, Carbohydrate 10 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 5 g, TransFat 0 g
SARASOTA'S FAVORITE CHICKEN OR PORK MARINADE
Fresh flavors is the key. Now this does work with dry herbs, but for me the taste is not the same. My two (2) favorites to use the marinade on are chicken or thick slices of pork loin. To save money, I often buy a large pork loin and cut it in thick 1-1 1/4" slices and freeze them, then when I want one for dinner, defrost and cook it up. This marinade works best if allowed to marinate for 8-24 hours.
Provided by SarasotaCook
Categories Easy
Time 8h10m
Yield 2/3 cup, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Marinade -- Simply mix everything together in a baggie (ziploc bag) or small bowl, and add in your meat or poultry. I prefer to use a baggie because there are no dirty dishes, just throw the baggie away, easy clean-up.
- Marinate 8-24 hours for the best flavor.
Nutrition Facts : Calories 246.5, Fat 27.1, SaturatedFat 3.8, Sodium 1.4, Carbohydrate 1.8, Fiber 0.5, Sugar 0.3, Protein 0.3
SARASOTA'S HICKORY ORANGE ROASTED PORK LOIN
This is a easy put together dish. The oranges, onions and fennel roast on the bottom and the sweet smoky hickory bacon gets crispy on top and offers great flavor to the pork. I serve a orange butter on the side, which goes great with the pork as well as the caramelized onions and fennel. This dish is wonderful with a side of a nutty wild and white rice blend.
Provided by SarasotaCook
Categories < 4 Hours
Time 1h15m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Butter -- I make this ahead and refrigerate. A day or so in advance is fine. In a small bowl, mix the semi-soft butter, thyme, orange juice and zest and mix well. I just serve this on the side which is great on both the pork or on the vegetables.
- Don't worry if you don't use all the butter with this dish. Save it and use on roasted asparagus, green beans, fish, scallops, chicken, just about anything. It is wonderful.
- Pork -- Season the pork well with salt & pepper and rub in the seasoning.
- The Glue - Mix the marmalade and garlic together and brush over the pork.
- Bacon - Top the pork with bacon slices horizontally tucking the ends under the loin. It will take between 8-12 slices depending on the size of your pork loin.
- Roast -- In a foil lined roasting pan, add the pork, and again, make sure to tuck the bacon slices under.
- Vegetables and Citrus -- In a large bowl, add the olive oil, salt, pepper, orange slices, onions and fennel. Toss well and add around the pork and top with the thyme sprigs.
- Cook -- Start off in a 450 degree oven for about 15 minutes. Then reduce to 350 degrees, middle rack. It will take approximately 1-1/4 hours (again depending on the size) to roast. You want the bacon crispy and an internal temperature of 155 for me. Remove cover and let it rest, it will continue to cook. One time, my bacon was not quite as crisp as I liked it (I used a bit thicker cut of bacon), so I put in under the broiler for just a minute or two. To keep the vegetables warm, just keep them in the roasting pan, put back in the oven and turn the oven off. They will stay warm as your pork rests before slicing.
- Serve -- Plate on a large platter, slice (the bacon will give you automatic guidelines for slicing) and then surround the pork with the roasted vegetables and fruit. And don't forget your Orange Thyme Butter which is great with this. Add some nutty rice and you have a fantastic meal.
- NOTE: This can also be done with a tenderloin, but you will need to pan sear it before finishing in the oven as the cooking of the tenderloin is much less, and you want to make sure that your bacon is crisp and done.
Nutrition Facts : Calories 1245.8, Fat 89.1, SaturatedFat 39, Cholesterol 283.3, Sodium 650.2, Carbohydrate 46.9, Fiber 3.1, Sugar 36.9, Protein 65.4
SARASOTA'S TURKEY SAUSAGE STUFFED PEARS
I have been making these for years since growing up in MI and getting fresh pears from the local markets. Pair this with some herbs cheese scrambled eggs, stuffed crescent rolls with honey cream cheese, cranberry and nuts; and a cranberry peach mimosa and pumpkin spiced coffee for the perfect Fall brunch. However these make a wonderful breakfast, lunch or dinner anytime of the year.
Provided by SarasotaCook
Categories Breakfast
Time 50m
Yield 8 Pear Halves, 8 serving(s)
Number Of Ingredients 18
Steps:
- Pears -- After removing the core - scoop out a bit of the pear using a small spoon and make sure to set that to the side. You want to scoop enough out so you have room for the stuffing. Dice up the pear that was scooped out of the pear halves.
- Cut a small slice off the bottom (uncut portion) of the pear so it will set flat in a baking dish. I use a 9x9 baking dish and spray well with pam. I also add about 1 cup of water to the bottom. This prevents the pear from burning.
- Sauce -- Start the sauce before the sausage so it can simmer. In a small sauce pan on medium heat, add the butter, orange juice, brown sugar, maple syrup, and cloves and bring to a light boil for just a minute and then reduce to medium low to let it reduce.
- Sausage Filling -- In a medium pan over medium high heat, melt 1/2 the butter and then add the sausage and cook until golden brown. If you are using pork sausage, don't add the butter as pork has a higher fat content. Turkey sausage has less fat content and you need the butter to saute it. Once it is done, remove to a paper plate lined with a paper towel to drain.
- If you used pork sausage, make sure you only keep a teaspoon of the pan drippings to saute the vegetables inches If you used turkey sausage, add the remaining 1/2 butter to the pan and keep on medium to medium high heat. Add the garlic, onion, celery and cook 2 minutes, then add in the pear and cook another 3-4 minutes until everything is tender. Stir in the thyme, salt, pepper, and cooked sausage, and mix to combine. Remove from the heat.
- In a small bowl, add the milk and dip the bread slice in it for just a few seconds; squeeze well, and add to the pork mixture breaking it up as you go. Also add the beaten egg and mix well. Add the sausage mixture to the pears, piling it up high. If you have any leftover stuffing, make sure to save it. You can just bake it as a nice side for grilled chicken, stuff it in chicken breasts or in pork chops. Or stuff it in an acorn squash.
- Bake -- Preheat your oven to 350, middle shelf. Drizzle a little of the glaze over the stuffing and brush on the pears. As the pears cook, every 15 minutes I brush a little more of the glaze on. Bake for about 30-40 minutes until the pears are tender. As they cook, keep an eye on the water in the bottom of the pan. I make sure there is always a little water so they don't burn.
- Serve -- Garnish each pear with the chopped pecans. ENJOY! As I said, this makes a wonderful breakfast, lunch or dinner.
Nutrition Facts : Calories 244, Fat 10.6, SaturatedFat 4.2, Cholesterol 80.6, Sodium 239.5, Carbohydrate 33.1, Fiber 4, Sugar 22.4, Protein 6.3
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