Versatile Pork
The calendar says it is October, but sunny days have kept us lingering outdoors and my friend Gail insists that it is still too early to plant tulips for next spring. However, a series of gloomy rainy days are bound to get the cook back in the kitchen and focus on more hearty fare in tune with the season.
Pork, once touted by the US National Pork Board, as “the other white meat” has been raised for human consumption for more than 5000 years. The USDA however categorizes it as red meat based on myoglobin content, which is lower than for beef, but higher than for chicken. It is consumed worldwide, though prohibited by some religions. It is a versatile meat, and some trimmed cuts can be a lean source of protein and B vitamins.
Pork tenderloin is one such cut, is quickly roasted and any leftovers make delicious sandwiches. The flavors pair well with apples and apple cider, both plentiful this time of the year.
Roast pork tenderloin with fruit
Preheat oven to 400 degrees and place the oven rack in upper third of the oven.
1) Pat two ¾ lb. pork tenderloins dry and season well with salt and pepper.
2) Heat 1 tblsp. vegetable oil in an ovenproof heavy skillet and sear pork on both sides. Transfer the pan to the oven and roast for 20 minutes. Remove from oven, place the tenderloins on a plate and cover to keep warm.
3) While the tenderloins roast, thinly slice 2 peeled shallots. Peel and core 2 Granny Smith apples and slice in thin wedges.
4) Add 1 tablespoon olive oil and butter each to the roasting pan and sauté the shallots and the apples for 5 minutes. Stir in 2 tsp. grated ginger and 2 tsp. mustard seed. After a minute add 2 cups apple cider, ¼ cup cider vinegar, ½ cup raisins and cook for 2 minutes. Stir in ½ tsp. arrowroot mixed with 1 tblsp. water and cook until slightly thickened.
5) Serve sliced tenderloin with the fruit sauce.
Stir fried pork dishes come in many flavors, from fiery Szechuan to sweet and sour dishes. This recipe evolved recently in my kitchen and makes an appetizing dish at presentation.
Pork-ginger-peanut-stir-fry
1) Prepare the following before cooking: 2 pork medallions sliced in 1/3 inch slices; ½ large red pepper cut in strips; thinly slice ½ large sweet onion and 2 cloves garlic: slice 1 celery stalk and cut a large carrot in matchsticks and finely dice 1 ½ inch piece of fresh ginger.
2) Marinate pork slices with 2 tblsp. soy sauce for 5 minutes, then toss with 2 tblsp. corn starch. Fry pork in 2 Tblsp. hot peanut oil in a large wok for 4 minutes and set aside.
3) In the same wok fry the vegetables for 3 minutes in 1 tblsp. toasted sesame oil. Stir in a mix of: 1 tblsp. Worcestershire sauce, rice vinegar, soy sauce, ¼ cup Oyster sauce, ¼ cup water. Cook until thickened. Add back the pork strips and stir in a couple of handfuls of peanuts.
4) Heat through and serve with rice.
Fall also brings back roast vegetables with a richer flavor to accompany any dish, be it pork, beef, chicken or veal. Most vegetables roast well, but here is a simple and colorful combination.
Roast carrots, potatoes and cauliflower.
Preheat oven to 400 degrees.
1) Scrub and halve 6 small potatoes. Cut cauliflower in large 2–3-inch chunks and slice a couple of peeled carrots in 2-inch pieces on the diagonal.
2) In a small bowl combine 3 tblsp. olive oil, 3 tblsp. balsamic vinegar and 2 minced cloves of garlic.
3) Toss the vegetables with the oil mix in batches and spread on an aluminum lined baking sheet. Sprinkle with coarse salt and roast for 30-40 minutes, turning the vegetable on the pan once with a spatula.
Breathe deeply the roasted fragrance and enjoy the meal.
(I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)
