Shrimp, Pork, and Sugar Snap Pea Spring Rolls

Makes about 3 dozen

Ingredients

• · 1 tablespoon vegetable oil, plus more as needed and for frying
• · 1/2 pound ground pork
• · 1/2 cup minced onion
• · 1/4 cup minced celery
• · 1/4 cup finely grated carrot
• · 3 garlic cloves, minced
• · 1 tablespoon fish sauce
• · 1/2 cup grated cabbage (3 ounces)
• · 1/2 cup sugar snap peas (2 ounces), thinly sliced
• · 1/2 pound shrimp, shelled and deveined, thinly sliced crosswise
• · Coarse salt and freshly ground pepper
• · 10 pring-roll wrappers (8-inch square)
• · 1 large egg yolk, lightly beaten
• · 1 tablespoon water
• 
  
• · Rice-Vinegar Dipping Sauce

Directions

1. Heat oil in a medium saucepan over medium heat. Add pork, and cook, breaking it up with a spoon, until browned, about 5 minutes. Remove pork with a slotted spoon.

2. Add onion to pan, and cook until softened, about 3 minutes. Add celery, carrot, garlic, and fish sauce, and cook until vegetables are softened, about 2 minutes. Add cabbage, sugar snap peas, and shrimp, and cook until shrimp is pink and cooked through, about 2 minutes. Stir in reserved pork. Season with salt and pepper, and let cool slightly.

3. Stack spring-roll wrappers, and cut into quarters. (You should have forty 4-inch squares.)

4. Whisk yolk and water in a small bowl. Place 1 wrapper on a work surface, with 1 corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Arrange 1 tablespoon filling in a mound in center of wrapper. Fold bottom corner over filling, then fold in sides halfway. Roll wrapper to form a tight cylinder, leaving top corner exposed. Brush top corner with egg wash, and press to seal. Cover with a damp kitchen towel. Repeat with remaining ingredients. (Spring rolls can be frozen for up to 1 month; do not thaw before cooking.)

5. Heat 1/2 inch of oil in large, heavy skillet until it reaches 350 degrees. Working in batches, add spring rolls, seam side down, and fry, turning frequently, until golden brown, 2 to 3 minutes. (Adjust heat as necessary to keep oil at a steady temperature; add more oil if needed.) Drain on paper towels. Serve immediately with dipping sauce.

Rice Vinegar Dipping Sauce

Ingredients

Makes 1/2 cup

· 1/2 cup unseasoned rice-wine vinegar

· 1 small green chile, such as serrano, seeded and thinly sliced

Directions

1. Combine vinegar and chile in a small bowl. Let stand at room temperature at least 1 hour before serving (or for up to 2 hours.

Pork Loin Roast With Carolina Apple Compote

Prep Time: 20 minutes
Cook Time: 1 hour 46 minutes
Other: 2 hours 15 minutes
Yield: Makes 8 to 10 servings

Ingredients (Pork):

• 3 garlic cloves, minced
• 3 teaspoons dried Italian seasoning
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 (3-lb.) boneless pork loin roast
• Kitchen string
• 2 teaspoons canola oil

Compote:

• 2 pounds Gala apples, unpeeled
• 1 tablespoon lemon juice
• 1 cup apple cider
• 5 tablespoons sugar
• 2 1/2 teaspoons orange zest
• 1/2 teaspoon ground cinnamon
• Pinch of ground cloves
• 1 tablespoon butter

Preparation

1. Combine first 4 ingredients. Rub mixture on all sides of pork roast. Tie pork with kitchen string, securing at 1-inch intervals. Cover and chill 2 hours.

2. Preheat oven to 375°. Brown roast in hot oil in a large skillet over medium-high heat 2 to 4 minutes on all sides. Place pork on a lightly greased rack in an aluminum foil-lined roasting pan.

3. Bake at 375° for 1 hour or until a meat thermometer inserted into thickest portion registers 150°. Cover roast with foil, and let stand 15 minutes before slicing.

4. Meanwhile, cut apples into bite-size pieces; sprinkle with lemon juice.

5. Add cider and next 4 ingredients to skillet. Cook, over medium heat, stirring occasionally, 10 minutes or until slightly thickened. Add apples, and cook, stirring occasionally, 20 minutes or just until apples are tender and liquid is absorbed. Stir in butter until melted, and remove skillet from heat. Stir any accumulated pan juices from roast into compote. Serve compote immediately with pork.

Southern Living, DECEMBER 2008

Maple-Balsamic-Glazed Pork Medallions

Balsamic vinegar and maple syrup combine for a sweet-tart sauce; Dijon mustard adds a savory note. Serve with whipped sweet potatoes and sautéed broccoli rabe.


Ingredients

• * 1/4 cup maple syrup
• * 3 tablespoons balsamic vinegar
• * 2 teaspoons Dijon mustard
• * 1 (1-pound) pork tenderloin, trimmed
• * 2 teaspoons olive oil
• * 1/2 teaspoon salt
• * 1/4 teaspoon freshly ground black pepper

Preparation

Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally. Remove from heat; stir in mustard.

Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 3 minutes on each side. Add vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat. Place 2 pork medallions on each of 4 plates; drizzle about 1 tablespoon syrup mixture over each serving.

Stir Fried Pork with Basil (Pad Ga-Prao)

Ingredients:

• 1 tablespoon oil
• 1 tablespoon garlic
• 1 cup chopped white onion
• 2-30+ small chilies to taste
• 1 sliced red bell pepper
• 1 cup chopped fresh green beans (chopped very small)
• 1/2 cup ground pork (or chicken/beef)
• 1 tablespoon fish sauce
• 1 teaspoon black soy sauce
• 1/4 teaspoon white sugar
• 2 tablespoons water
• 1/2 cup basil leaves

Directions:

1. Smash chilies with a stone mortar & pestle if you have one, or use the side or back of a knife. Smash garlic, and set aside with the chilies.

2. Clean basil by picking off the leaves and flowers, and discarding the stems. Rinse and set aside.

3. Heat the oil in a pan until very hot on high heat. Throw in the chilies & garlic, and stir until browned. You should sneeze from the chili. (You may want to open a window.)

4. When the garlic is ready, add the pork. Break it up in the pan with your spatula, to make sure it cooks evenly. Fry until no longer red.

5. Add sugar, soy sauce, green beans, red bell pepper & fish sauce. Stir and let absorb.

6. When dry, add the water and the basil leaves. Stir until basil is wilted, and serve on rice.

7. If you want to top with a fried egg, add a bit more oil in the pan, and allow the oil to get very hot. Crack an egg in the middle. If it’s hot enough the egg will bubble up and sizzle. When browned on the edges, flip and wait until browned on the other side. Remove and place on top of the rice.

http://www.realthairecipes.com/recipes/stir-fried-pork-with-holy-basil/

Pork Tenderloins with Pineapple-Mint Chutney

Ingredients:

Pork and Brine:

• 1 teaspoon coriander seeds
• 8 whole allspice berries
• 4 whole cloves
• 1 cup cold water
• 3 tablespoons kosher salt, plus additional for seasoning
• 2 tablespoons dark brown sugar
• 1/4 cup chopped fresh ginger with peel
• 4 cloves garlic
• 1 cup dark rum
• 3 pork tenderloins
• Freshly ground black pepper

Chutney:

• 1/4 teaspoon coriander seeds
• 4 whole allspice berries
• 2 whole cloves
• 2 tablespoons unsalted butter
• 5 coins peeled fresh ginger
• 2 cloves garlic, peeled and smashed
• 1/2 fresh jalapeno (seeds optional), stemmed
• 1/4 cup rice vinegar
• 1 tablespoon light brown sugar
• 3 cups chopped fresh pineapple
• 2 teaspoons kosher salt
• 2 scallions (white and green parts), thinly sliced
• 2 tablespoons chopped fresh mint
• Juice of half a lime

Directions:


For the brine: Crush the spices with the bottom of a saucepan. Put spices in a saucepan and toast, swirling pan over medium heat for 3 minutes. Add water, 3 tablespoons salt, brown sugar, ginger, and garlic to the pan. Bring to a boil, remove from heat, and stir in the rum; cool to room temperature. Remove silver skin from tenderloins and place in a bowl or shallow container. Pour the brine over the tenderloins. Cover and refrigerate 1 to 4 hours.

For the chutney: Put the coriander, allspice, and cloves in a small skillet and toast, swirling pan, over medium-high heat until fragrant, about 30 seconds. Crush spices with a heavy pan or a mortar and pestle. Heat butter in a small saucepan over medium-high heat. Add ginger, garlic, and jalapeno and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add toasted spices, vinegar, and sugar and stir util dissolved. Stir in pineapple and salt Bring to a boil, reduce heat to low, and simmer until slightly thickened, about 20 minutes. Cool, then stir in scallions, mint, and lime juice.

Prepare an outdoor grill with a medium-high fire for direct and indirect grilling.

Remove the tenderloins from the brine and pat dry. Brush the grill grate lightly with vegetable oil. Season tenderloins with coarsely ground black pepper and salt to taste. Grill the tenderloins over direct heat util each side is golden brown, about 6 minutes per side. Move the meat over to the cool side of the grill, cover with a disposable aluminum pan, and cook until an instant-read thermometer inserted in the center reads at least 145 F for medium, about 6 to 8 minutes more. Let rest 5 minutes before slicing. Slice the tenderloins into medallions and serve with the chutney.

http://www.foodnetwork.com/recipes/food-network-kitchens/pork-tenderloins-with-pineapple-mint-chutney-recipe/index.html