Sautéed Pork Loins with Ginger-Fuji Apple Sauce and Maple Sweet Potatoes
Seared chops with a chutney-flavored reduction, serve with maple-syrup-flavored mashed potatoes.
Pork Roast with Sage and White Beans
This tender cut of meat infused with sage and drizzled with jus, beautifully blends with white beans.
Caramelized Pork Loin with Figs
The pork loin is first marinated in a spiced white wine with vegetables and then roasted and caramelized in the oven. Pineapple or apple can be substituted for figs.
Filet Mignon with Pineapple and Rosemary
If you like fruit with meat, try this one. The sweetened/acidic addition from the pineapple, accentuated by the rosemary lends great flavor to pork meat.
Poached Shoulder with Green Lentils
Slightly cured and salted shoulder poached with vegetables, garlic, thyme, laurel served on a bed of lentils mixed with carrots and onions.
Braised Pork Shanks
This underrated cut of meat become succulent and flavorful when cooked properly in a long, slow braise. Served with mashed potatoes with parsnips and carrots.
Roast Loin of Pork with Apple-Onion Chutney
Broccoli tossed with buttered breadcrumbs makes a nice addition to the menu.
Asturian Pork and Beans
Pork cooked the Spanish way with meaty ham hock and fava beans.
Pork Tenderloin with Dried-Apricot Stuffing and Braised Fennel
The dried apricots are soaked in white wine with fine herbs and stuffed in the center of the tenderloin. Served over braised fennels.
Braised Kimchee Short Ribs
Kimchee is a Korean pickle. Here the cucumber kimchee gives an irresistible spicy tartness to the finished ribs served with a bowl of rice.
Orzo with Sausage and Roasted Pepper-Lemongrass Sambal
Orzo is a pasta shaped like rice. The sausage and orzo are cooked together with fennel, the sambal and some wine, resulting in a savory and homey dish.TOP
