Pork Tendeloin with aple Onion and Garlic Gravy

Transcription

1 Pork Tendeloin with aple Onion and Garlic Gravy What you will need: 1.5 kg Pork tenderloin 2 apples, Granny Smith; peeled 2 cups Onions; chopped 8 cloves Garlic; peeled (or more) 3 tbsp olive oil 3/4 cup Chicken broth 2 tbsp Wine vinegar 1 tbsp Honey Salt and pepper; to taste Directions: Brown the meat on all sides in a heavy pan. Remove the meat and put into a roasting pan with a close fit. In the pan in which you browned the meat, saute the onions and garlic for 5 minutes. Add the apples and continue sauteeing for about 2 to 4 more minutes. Add the broth, vinegar and honey and stir until mixed. Add salt and pepper to taste. Pour the gravy over the pork, cover with foil and bake for 1 to 1 and 1/2 hours at 170* C until the pork is done. Remove the roast from the pan and let sit for 10 minutes before carving. Slightly mash the the gravy,

2 and serve. Eisbein Bredie 2 eisbeins redelik groot 4 uie 4 wortels 4 aartappels 1 klein kopkool 1 rooi soet rissie 500 ml vleis aftreksel 1 blikkies bier/lager sout en peper Metode 1. Plaas eisbein in pot (ek gebruik sommer my plat boom potjie pot) 2. Kerf nou al die groente in groot stukke, en pak rondom die vleis.sny klein kool net in vier stukke. 3. Voeg bier by asook vleis aftreksel. 4. Geur met sout en peper na smaak. 5. Plaas in voor verhitte oond van 180grade C vir 3 ure.

3 Vark-lendestuk gevul met appel en spek Genoeg vir: 6 Bereidingstyd: 45 minute Gaarmaaktyd: 2 uur Oondtemperatuur: 170 C 350 ml blokkies witbrood (sonder korsies) 50 ml botter 200 g strepiespek, gekap 2 preie, dun opgesny 1 klein Granny Smith-appel, geskil, klokhuisie verwyder en gekap 4 vars salieblare, plus ekstra vir garnering 1 groot eier, geklits 180 ml hoenderaftreksel mosterd en esdoringstroop 1,5-1,8 kg vark-lendestuk 1 Versprei die broodblokkies oor n bakplaat en rooster vir n paar minute tot goudbruin. Roer een of twee keer. Haal uit die oond uit en sit eenkant. 2 Verhit die botter en braai die gekapte spek vir n paar minute. Voeg die preie, appel en salie by en soteer tot die

4 bestanddele sag is. Haal van die plaat af. 3 Sit die geroosterde brood in n groot bak en voeg die preiemengsel by. Roer liggies en voeg dan die eier by. Voeg omtrent die helfte van die aftreksel by sodat jy n klammerige vulsel het (voeg meer of minder by, soos nodig). Geur goed met sout en varsgemaalde swartpeper. Sit eenkant om heeltemal af te koel. 4 As die vleis gevlek is, moet jy die mosterd oor die binnekant smeer en die esdoringstroop daaroor drup. Anders sal jy n bietjie van elk by die vulsel moet meng. Smeer of stop die vleis met die vulsel en rol dit dan op. 5 Gebruik n skerp mes en sny die vel liggies in n diamantpatroon. Bind die vleis vas met tou as dit gevlek is. Geur met sout en sit in n oondpan. Gooi die res van die aftreksel in die oondpan. Bedek met aluminiumfoelie en rooster in die verhitte oond vir 60 minute. Haal die foelie af en rooster vir nog 45 tot 60 minute. As jy n vleistermometer het, is die vleis gaar as dit 160 C is. 6 Skakel die roosterelement aan om die vel bros te braai en haal dit dan uit die oond uit. Laat dit vir 15 minute rus voor jy dit sny. Garneer met vars salieblare. SLIM IDEE Anders kan jy jou slagter vra om n holte in die rol te sny. Dan kan jy die vulsel daarin skep en in die holte druk. Die braaistuk sal dan rond bly en maklik sny nadat dit gerooster is.

5 Eisbein In eg Duitse tradisie Gerook, gepekel, gekook, gerooster eisbein is koningskos! Genoeg vir: 4 porsies Bereidingstyd: 20 minute Gaarmaaktyd: 3½ uur Oondtemperatuur: 220 C Bestanddele: 2 gepekelde en gerookte varkskenkels 4 lourierblare 1 ui, in kwarte gesny 2 wortels, in skywe gesny 1 bouquet garni 4 heel naeltjies GLASEERSEL 60 ml heuning 60 g botter

6 5 ml mosterd Stap: 1 Sit die skenkels in n groot kastrol. Voeg die lourierblare, ui, wortels, bouquet garni en naeltjies by. Bedek dit met water. Verhit tot kookpunt, sit die deksel op en laat prut die vleis tot sag ongeveer 2½ tot 3 uur lank, afhangend van die grootte van die skenkels. Laat die skenkels n rukkie in die vloeistof staan om af te koel en haal dit dan uit. Voorverhit die oond. Stap: 2 Maak insnydings in die swoerd om te keer dat dit inmekaar trek. Sit die skenkels op n rakkie bo-oor n oondpan. Stap: 3 Meng die heuning, botter en mosterd vir die glaseersel deur dit saam te verhit totdat die botter gesmelt is. Verf dit oor die skenkels en rooster die skenkels in die oond totdat die vet goudbruin en bros is. Sit dit voor met aartappels en sauerkraut. Wat is sauerkraut? Sauerkraut (of suurkool) is gesnyde kool wat met sout gefermenteer is en waarby jenewerbessies vir geur bygevoeg is. Dié fermentasieproses het sy oorsprong in die tyd toe dit nodig was om die kool tydens die lang, koue winters van Noord- Europa te preserveer vir latere gebruik. Suurkool kombineer baie goed met gerookte vleise of worse, en met kapokaartappels of gekookte aartappels daarby is dit n gewilde ete. Suurkool, geblik of gebottel, is vandag geredelik beskikbaar in supermarkte.

7 Colombian Breaded Pork Cutlets Ingredients (6 Servings) 2 pounds pork loin Salt Pepper 3 Garlic cloves, minced 3 tablespoons scallions, finely chopped 3 tablespoons onions, finely chopped ½ teaspoon ground cumin ¾ cup all-purpose flour 1 tablespoon sazon Goya with azafran 4 eggs 1 cup bread crumbs 6 tablespoons vegetable oil Directions 1. Cut the pork loin into 6 pieces and place them between sheets of parchment paper then pound them until each piece is about ¼ thick. 2. Place the cutlets in a large plastic bag and add the onions, scallions, garlic and cumin powder,

8 turning the bag to be sure the meat is covered. Let pork marinate for at least 3 hours or overnight. 3. Place flour and sazon Goya in a dish and mix. 4. In a second dish beat the eggs. 5. In a third dish place the bread crumbs. 6. Remove the pork from the marinade and pat dry with paper towels. 7. One at the time coat the pork with the flour mixture, dip in the eggs and coat with bread crumbs. Be sure they are well coated. 8. In a large non-stick skillet, heat 2 tablespoons of the oil over medium heat, place 2 cutlets at a time and fry about 3 minutes per side or until golden. Transfer to a plate lined with paper towels. 9. Clean the skillet with paper towels between batches and continue cooking the pork in the same way you did with the first batch. Tusan Pork in a Baguette The size of the baguette and pork tenderloin don t have to match exactly. You will be trimming off the ends of the baguette to fit the meat. 1 small baguette 1 large clove garlic

9 1 large rosemary sprig 1 large sage leaf sprig 1 teaspoon course sea salt 2 springs flat leaf parsley 1 lemon, zested 3 tablespoons extra virgin olive oil, divided 1 pork tenderloin freshly ground pepper Preheat oven to 375 F. Cut the baguette in half, lengthwise. Scoop out some of the soft insides (you can use these for bread crumbs for a later use). Set aside. Strip leaves off rosemary and sage sprigs. Place the garlic, herb leaves, sea salt, parsley and lemon zest on a cutting board or in a mezzaluna bowl and chop everything up finely. Heat 1 tablespoon of the olive oil in a large fry pan over medium high heat. Season the pork tenderloin well with freshly ground pepper. Sear the pork on all sides in the pan and remove after you have a nice crust formed all over. Brush the remaining olive oil, 2 tablespoons, onto the inside of the baguette halves. Sprinkle the herb mixture on top of the olive oil. Place the pork tenderloin on the bottom half of the baguette, place the top half of the baguette on top of the pork and cut off any overhanging bread on the ends. Wrap the baguette up tightly in aluminum foil and place on a baking sheet. Bake for 1 hour and remove. Let rest for about 10 minutes. Remove foil and slice. adapted from Judy Witts The Italian Dish Italian Pulled Pork you can also make this in the crock pot, but the cooking time will be more like 10-12

10 hours. serves a crowd 2 teaspoons ground black pepper 1 tablespoon sea salt 1 teaspoon onion powder 2 teaspoons dried oregano 1 6-pound pork shoulder (don t obsess on size) 1 28-ounce can San Marzano tomatoes 2 bay leaves 2 tablespoons red wine vinegar ½ cup sliced golden peperoncini (use the hotter variety for more heat) 3 whole garlic cloves 1 medium onion, peeled and quartered Preheat the oven to 300 degrees F. In a small bowl, mix together the pepper, salt, onion powder and oregano. Rub the pork shoulder completely with the rub. Place the pork shoulder in a large dutch oven (I like using my Le Creuset Bouillabaisse Pot.) Pour the tomatoes right over the pork, crushing them slightly with your hands. Add the rest of the ingredients and cover the pot. Cook at 300 degrees F for about 5 hours, turning the pork over once halfway through the cooking time. Remove the pork from the pot and test to make sure the meat is very tender it should just fall apart when you pull it with a fork. (If not, return to oven and allow to cook for another half hour). Place pork on a large cutting board. Shred the pork completely, removing the large bone. With a slotted spoon, remove the vegetables from the liquid in the pot. You can boil this liquid down a little bit over the stove for about 15 minutes if you want it slightly thickened. If not, just return the shredded pork to the pot and mix well with the liquid. Serve with crusty sliced Italian bread or just regular buns. The Italian Dish Hawaiin Pineapple Pork

11 10 thick pork chops (always allow one per person) 12 ounces ketchup (about half a bottle) 1-1/2 cups water 1/2 cup sugar 1/2 cup vinegar Salt and pepper to taste 1 small can crushed pineapple Brown the pork chops slowly in a greased skillet just to a light golden brown; remove and transfer to an oven pan. Chops should be arranged in a single layer. In a saucepan, mix the remaining ingredients, except for the pineapple; bring to a boil and cook to thicken. Pour the sauce over the pork chops; top with the crushed pineapple, juice and all. Cover with foil and bake in a preheated 275 degree oven for 2-1/2 to 3 hours. Serve with green beans, creamed corn, and rolls. Pulled pork

12 Ingredients 2 kg (4½ lb) shoulder free-range pork off the bone sea salt olive oil 250 ml (1 cup) dry cider or apple juice, plus extra as needed Dry rub 2 tbsp fennel seeds 1 tbsp black peppercorns 1 dried chilli or 2 tsp dried chilli flakes 2 chipotle or ancho chillies, chopped 2 garlic cloves 1 tsp coriander seeds 1 tsp cumin seeds 1 tbsp smoked paprika 2 tbsp brown sugar Barbecue sauce 400 ml (14 fl oz) tomato passata 1 tbsp Dijon mustard 2-3 tbsp golden caster or raw sugar 60 ml (2½ fl oz) cider vinegar Coleslaw ¼ white cabbage, finely sliced 1 bunch (about 300 g/11 oz) radishes, finely sliced 4 spring onions, finely sliced 2 green apples, finely sliced 1 handful coriander leaves 1 handful mint leaves 2 limes, juiced olive oil sea salt and freshly ground pepper

13 Cook s notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20 C. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are g, unless specified. Instructions Preheat the oven to 220 C (425 F/Gas 7). Grind the dry rub ingredients in a pestle and mortar until coarse. Remove the skin from the pork and discard or use for crackling. Sprinkle the pork generously with salt. In a deep, flameproof casserole (with lid), heat a good glug of oil and when hot, brown the pork on both sides. Remove from the casserole and cover with the dry rub, making sure you get into all the nooks and crannies. Drain the excess fat from the casserole and return the pork to it. Pour the cider or apple juice over the pork. Bake in the oven, uncovered, for 20 minutes, then reduce the oven to 140 C (275 F/Gas 1), cover and cook for a further 3½ 5 hours or until the meat is soft and pulls apart easily. Top up with extra cider, juice or water if necessary. Remove from the oven. Transfer the pork to a plate or board. Place the casserole over high heat and bring to the boil. Add the barbecue sauce ingredients and season to taste. Turn the heat down and leave it to bubble for minutes, until it has thickened and reduced a little. Meanwhile, pull the pork apart with two forks so it is nicely shredded.

14 Make the coleslaw by combining the cabbage, radish, spring onion and apple. Tear the herbs over it and squeeze in the lime juice, along with a small drizzle of oil. Season to taste. Pour the barbecue sauce over the pork and serve with the coleslaw. Kerrie en appelkoos Varktjops Kerrie-appelkoos varktjops ~ deur: chefsharkie 1 koppie gladde appelkooskonfyt 1 el balsamic asyn 10 ml kerriepoeier rooipeper na smaak sout na smaak 4 varktjops, sonder die been (± 200 g elk) Cooking Spray of olyfolie Meng die appelkooskonfyt en die asyn en hou dit eenkant.

15 Meng die kerrie, sout en rooipeper en vryf die tjops in daarmee, aan beide kante, Laat staan vir min 30 min Verhit n pan oor medium hitte en braai die vark vir 5 to 10 minute aan n kant. Verwyder die vark en hou dit warm. Verhoog die hitte en voeg die appelkooskonfyt mengsel by. Sodra dit kook, laat goed borrel vir 30 sekondes. Sit varktjops terug in sous, en laat alles goed saam borrel, draai om en giet die sous oor die tjops, braai tot begin karamel. Bedien dadelik!!