Pork Tenderloin Roulade Stuffed with Herbed Spinach with a Quick Pan Sauce

This recipe is a little bit fussy, but still quick enough for a weeknight dinner and elegant enough for company ... and you can get out some of the frustrations of the day when you pound out the meat! Don't skip on the pan sauce.

One year ago: Pork Vindaloo
Two years ago: Kale Greens in Coconut Milk
Three years ago: Black Pepper Crab
Four years ago: Red Braised Pork
Five years ago: Chocolate Cinnamon Cream Scones
Six years ago: Mediterranean Couscous and Lentil Salad

Pork Tenderloin Roulade Stuffed with Herbed Spinach with a Quick Pan Sauce (from All About Roasting)

Ingredients
1 1/2 tbsp unsalted butter
1/4 cup finely chopped shallots
2 tsp thyme leaves, roughly chopped
1/4 tsp crushed red pepper flakes
kosher salt and pepper
5 ounces baby spinach
1 tbsp finely chopped parsley, dill, and/or basil
2 tbsp grated Parmigiano-Regianno
2 tbsp pine nuts, toasted and chopped
pinch of freshly grated nutmeg
1 pork tenderloin (1 - 1 1/4 lbs)
1 tbsp olive oil
Sauce
1 tbsp unsalted butter
1 tbsp finely chopped shallots
2 tbsp brandy or sherry
3/4 cup chicken broth
2 tbsp creme fraiche or heavy cream

1. Preheat oven to 325F.
2. Heat butter in a medium skillet over medium heat. Add shallots, thyme, and red pepper flakes. Season with salt and pepper. Cook until tender, 3 minutes.
3. Add spinach to pan and pinch of salt. Toss until wilted, 2 minutes. Remove from heat and set aside to cool.
4. Squeeze excess liquid from spinach and stir in herbs, Parmigiano, pine nuts, and nutmeg.
5. Butterfly the tenderloin by making a horizontal incision down the entire length in the center stopping about 1/2" before you cut the tenderloin in two. Open it like a book. Lay a piece of plastic wrap over the surface and use a meat pounder or small heavy pan to flatten it until 1/4" - 1/2" thick.
6. Season tenderloin with salt and pepper and use a spatula to spread the stuffing over the pork, leaving a 1.5" - 2" border along the far edge of the meat. Starting at the edge closest to you, roll into a tube shape and secure with kitchen string ever 2" to 3".
7. Heat a large oven-safe skillet over medium-high heat. Add oil and sear pork, turning with tongs to brown all sides but one, ~8 minutes total. Turn pork onto the last side and transfer to the oven.
8. Roast pork, turning once after 10 minutes, and cook until thermometer registers 140 - 145F, ~ 18 - 24 minutes.
9. Transfer pork seam side down to a carving board and let rest.
10. Add butter to the skillet and return to medium heat. Add shallots and saute until softened, ~2 minutes.
11. Add brandy, scrape pan, and cook until evaporated, ~1 minute.
12. Add chicken broth and simmer until reduced by half, ~ 4 minutes.
13. Add creme fraiche and simmer 1 - 2 minutes.
14. Slice pork into 1/2" thick slices. Arrange 2 - 4 slices on a plate and spoon sauce on top. Serve.

Pork Loin Roasted in Green Sauce

Pork is often stereotyped as a dry, flavourless meat which couldn't be further from the truth when cooked properly. This dish pairs beautifully cooked pork with bright herbs for a dish that's simple enough for a weeknight (provided you have the time to roast), but fancy enough for a dinner party.

One year ago: Tuna Sashimi Salad with Wasabi Vinaigrette
Two years ago: Panfried Seabass with Harissa and Rose
Three years ago: Crumbled Cheese with Scallions and Tomatoes
Four years ago: Black Radish Soup in Roasted Acorn Squash
Five years ago: Cauliflower Gratin
Six years ago: Cheese Enchiladas

Pork Loin Roasted in Green Sauce (from the Herbal Kitchen)

Ingredients
2 cups flat-leaf parsley sprigs, gently packed
1/2 cup coarsely chopped sage leaves
1/4 cup marjoram leaves
grated zest of 1 large lemon
1/4 cup fresh lemon juice
2 tbsp capers, rinsed
6 anchovy fillets
3 garlic cloves
1 tbsp kosher salt
1/4 cup plus 2 tbsp olive oil
one 10-rib, bone-in pork loin roast, frenched, about 5 lbs

1. Put herbs, lemon zest, capers, anchovies, garlic, and salt in a food process and process for 15 seconds. Scrape sides and turn back on, pouring in olive oil in a steady stream.
2. Put the pork in a roasting pan or baking dish and slather all sides with HALF of the green sauce. If you have time marinate for several hours or overnight. Bring it to room temperature an hour before roasting.
3. Preheat oven to 425F. Roast for 30 minutes, then pour 1 cup hot water into the pan.
4. Turn down oven to 350F. Roast until thermometer reads 150F, 1 to 1.25 hours more.
5. Rest pork in roasting pan for 10 minutes.
6. Simmer pan drippings over low heat with reserved HALF of green sauce.
7. Carve pork and serve with sauce.

Pork with Onions, Vinegar, and Coconut Milk (Vindaloo)

After getting back from Canada, I was in a cooking malaise. Everything was just kind of okay. Nothing outstanding, nothing bad. This dish was a happy surprise and break from that trend. It's not terribly spicy for a vindaloo, but the tangy vinegar and caramelized red onions add a wonderful depth of flavor. The original below is written for tender pork loin chops. I used pork stew meat and let them simmer in a whole can of coconut milk for 2 hours. I've been cooking a lot with cheeks lately and if you can find them to use here in place of stew meat, I think they'd give a wonderful contrast to the tangy vinegar.

One year ago: Curry Pork Pies
Two years ago: Pumpkin Stuffed with Everything Good
Three years ago: Pickled Cabbage
Four years ago: Spicy Red Beef Curry
Five years ago: Egg Drop

Pork with Onions, Vinegar, and Coconut Milk (Vindaloo) (from 600 Curries)

Ingredients
1/4 cup cider vinegar or malt vinegar
1 tbsp coarsely chopped ginger
1 tsp cumin seeds
6 large garlic cloves
2 small red onions: 1 coarsely chopped, 1 finely chopped
2 dried red Thai or cayenne chiles, stems removed
2 fresh green Thai, cayenne, or serrano chiles, stems removed
1 tsp coarse kosher or sea salt
1/4 tsp ground turmeric
2 tbsp canola oil
1 lb boneless pork loin chops, cut into strips 1" wide and 1/4" thick (or use cubed stew meat and see header notes)
2/3 cup unsweetened coconut milk (or 1 can if using a tougher cut)
2 tbsp finely chopped fresh cilantro

1. Pour vinegar into a blender jar and add ginger, cumin seeds, garlic, coarsely chopped red onion, dried chiles, and fresh chiles. Puree until smooth. Fold in salt and turmeric.
2. Heat oil in a large skillet over medium-high heat. Add finely chopped onion and stir-fry until light honey brown, 5 - 10 minutes.
3. Stir in vinegar paste and cook uncovered until vinegar evaporates and paste is slightly dry, 3 - 5 minutes.
4. Add pork strips and cook until meat is seared, 2 minutes.
5. Pour in coconut milk and stir to deglaze.
6. Reduce heat to medium-low, cover, and simmer until sauce thickens and pork is tender, 7 - 10 minutes for pork loin chops or 2 hours for a tougher cut).
7. Sprinkle with cilantro and serve.

Braised Pork Shoulder with Pears and Thyme

I don't think I realized how much I use cardamom and chiles until asked to cook gluten-free meals without those. That rules out Indian and Middle Eastern - two of my go-to cuisines for gluten free. Soy restrictions ruled out anything Asian, so that left me spinning back to basics. Luckily, Jerry Traunfeld's Herbal Kitchen is full of simple, yet outstandingly flavorful dishes. I was worried this one might be too sweet, but it ended up just fine. For serving to my guests, I substituted a Napa non-alcoholic grape juice that does a pretty good job of mimicking white wine, but if not dealing with a brewer's yeast allergy, I recommend just going with wine.

One year ago: Steamed Fish Curry
Two years ago: Chicken Fricassee with Porcini
Three years ago: Chipped Beets and Beet Greens
Four years ago: Cappuccino Fudge Cheesecake
Five years ago: Chocolate Layer Cake

Braised Pork Shoulder with Pears and Thyme (from the Herbal Kitchen)

Ingredients
5 lbs boneless pork shoulder, cut into 10 rectangular pieces (I used leg and cut a bit smaller)
1/4 cup olive oil
2 medium onions, sliced
2 cloves garlic, finely chopped
2 cups white wine
2 cups chicken broth
4 pears, such as Bosc or Barlett, peeled, cored, and cut into 1/2" dice
1 small bunch (1 ounce) thyme sprigs
4 bay laurel leaves
1/2 vanilla bean, split in half lengthwise
3 tbsp coarsely chopped thyme
1/2 cup coarsely chopped parsley
1 tbsp lemon juice
Cooked polenta

1. Sprinkle pork with salt and pepper. Heat olive oil in a large heavy pot over medium-high heat. Sear pork in batches until deep caramel brown. Set aside.
2. Turn heat down to medium-low. Pour most of fat from pan, leaving a thin layer. Add onions and garlic and stir until they wilt down (I let them caramelize a bit).
3. Pour in wine and broth and scrape bottom.
4. Stir in pears and put pork back in pan.
5. Tie thyme sprigs, bay leaves, and vanilla bean together and tuck in between pieces of meat. Cover pot, turn heat to very low, and simmer until meat is tender, about 2 hours.
6. Lift pork from pan, move to a platter, and cover with aluminum foil. Discard bundle of thyme.
7. Add chopped thyme to braising sauce, increase heat, and boil until it thickens enough to coat the spoon.
8. Stir in parsley and lemon juice, season to taste, and return pork to pan. Serve over polenta.

Spicy Verbena Meatballs

These little meatballs make for a bright and refreshing spring meal. For some reason, when we were at the market, I saw the lemon verbena, but thought that I had already made the recipe that I needed it for, so I made do with his recommended herbal improvisation of mint instead. Next time though, I'll be having lemony meatballs!

One year ago: Beef Meatballs with Fava Beans and Lemon
Two years ago: Changde Clay Bowl Chicken
Four years ago: A Trip Down Memory Lane

Spicy Verbena Meatballs (from the Herbal Kitchen)

Ingredients
1 lb ground pork
3 cloves garlic, finely chopped
1 jalapeno pepper, finely chopped (I used serrano)
4 green onions, finely chopped
1/4 cup plus 2 tbsp finely chopped lemon verbena or mint
1 cup coarsely chopped cilantro
1 1/2 tbsp finely chopped ginger
1 1/2 tsp kosher salt
2 tbsp vegetable oil
2 tbsp coarsely chopped mint
1 cup yogurt

1. Put pork, garlic, jalapeno, green onions, lemon verbena, cilantro, ginger, and salt in a large mixing bowl.
2. Kneed together until evenly combined.
3. Pinch of pieces 1 1/2 tbsp in size and roll into balls. You can store on a baking sheet covered with plastic wrap in the fridge until you're ready to cook them.
4. Pour oil in a 12" skillet over medium heat. Add meatballs.
5. Cook for 10 minutes until well-browned and cook through (they'll likely stick to the pan).
6. Stir mint into yogurt and pour in a small bowl for dipping. Serve.

Rice Bowl with Spicy Pork, Jicama, Cilantro, and Kimchi Remoulade

Smoke & Pickles may have some of my favorite flavor combinations of all my recent cookbook acquisitions. The combination of southern cooking with Asian flavors speaks to both my roots and the food that I love to eat. This dish combines Chinese-style red pork (colored by the beets) in a rice bowl with a Korean-flavored southern remoulade.

One year ago: Braised Quail with Apricots, Currants, and Tamarind
Two years ago: Red Pine Chicken
Three years ago: Tomato, Pesto, Mozzarella Salad
Four years ago: Barley Risotto with Beans and Greens

Rice Bowl with Spicy Pork, Jicama, Cilantro, and Kimchi Remoulade (from Smoke & Pickles)

Ingredients
Kimchi remoulade
1 tsp grated ginger
1/2 cup finely chopped kimchi
5 tbsp remoulade
Pork patties
1 lb ground pork
1/4 cup red beets, grated
1 garlic clove, grated
1 tbsp sesame oil
1 tbsp soy sauce
1 tsp fish sauce
1 tsp sorghum (or honey)
1/2 tsp salt
1/2 tsp sugar
1/4 tsp ground black pepper
Assembly
olive oil
4 cups cooked rice
5 ounces jicama, peeled and cut into matchsticks
fresh cilantro sprigs

1. Mix ginger with chopped kimchi in small bowl. Stir in remoulade. Cover with plastic wrap and refrigerate.
2. Put ground pork in large bowl. Add all remaining patty ingredients and mix well. Form into small patties and place on baking sheet.
3. Heat a large skillet over medium heat. Add 1 tbsp olive oil to pan. Add as many patties as will fit and fry for 3 minutes on each side until cooked. Transfer to paper-lined plate to drain. Repeat adding oil as necessary.
4. To serve, scoop rice into bowls. Place 2 or 3 pork patties over rice. Spoon kimchi remoulade over pork. Scatter jicama over sauce and garnish with cilantro. Serve.

Curry Pork Pies

For reasons well beyond my comprehension, my man doesn't like the idea of meat pies. It's clearly a flaw and one I don't understand. These, however, are clearly meat muffins ... or else meat cupcakes. I'm really not sure what to call these, but they are good and cute. These require a bit of planning, but come together with about the same level of difficulty as making a pie.

One year ago: Pumpkin Stuffed with Everything Good
Two years ago: Pickled Cabbage
Three years ago: Spicy Red Beef Curry
Four years ago: Egg Drop

Curry Pork Pies (from Smoke & Pickles)

Ingredients
Filling
1/2 cup chopped bacon
3/4 lb ground pork
3/4 cup chopped onions
1/4 cup diced green bell pepper
1/4 cup diced carrots
1 1/2 tbsp minced ginger
1 garlic clove, chopped
1 tbsp flour
3/4 cup chicken stock
2 tsp curry powder
2 tsp soy sauce
1/2 tsp salt
1/4 tsp ground pepper
Piecrust
10 tbsp unsalted butter, cut into cubes
4 cups all-purpose flour
2 1/2 tsp kosher salt
2/3 cup cold vegetable shortening
8 - 10 tbsp ice water
Egg wash
1 large egg
1 tbsp vegetable oil
2 tbsp whole milk

1. To make filling, heat a large cast iron skillet over high heat. Add bacon and cook for 3 minutes or until lightly crisped.
2. Add ground pork, onions, bell pepper, carrots, ginger, and garlic and saute for 5 minutes or until pork is cooked through.
3. Sprinkle flour over vegetables and pork and cook stirring for 1 minute.
4. Add chicken stock, curry powder, soy sauce, salt, and pepper. Stir and cook for 2 minutes. Transfer to a bowl and let cool.
5. Grease a 12 cup muffin tin with butter and keep chilled in refrigerator until ready to use.
6. To make pie crust, measure flour and salt into a bowl. Add shortening and butter and using a pastry cutter, mix until texture is granular.
7. Add water gradually and work into a wet dough. Dust with flour, divide dough in half (one half can be bigger than the other).
Dust with extra flour, shape into 2 disks, wrap in plastic, and chill for 30 minutes.
8. Preheat oven to 425F.
9. Remove the larger disk of dough from the fridge. Roll out into a rectangle about 1/8" thick. Cut into 12 5" rounds. Line muffin tin with rounds.
10. Whisk together egg wash ingredients in a small bowl. Brush inside of each crust with egg wash.
11. Spoon 2 tbsp of chilled filling into each piecrust.
12. Roll out second disk of dough to 1/8" thick. Cut into 12 3" rounds.
13. Drape rounds over each pie and use your fingers to crimp edges together. Brush tops with egg wash. Use a paring knife to cut an X in the top.
14. Bake for 15 minutes or until puffed and golden. Let cool at least 10 minutes before eating.

Collards and Kimchi

Southern-Korean fusion is a genius idea. This is an incredibly rich, deeply flavored side dish that tastes like a lot more than just the sum of its parts. Next time, I'll have to try it with homemade kimchi, but it's excellent even with the storebought stuff.

One year ago: Fenugreek Scented Cheese with Cream
Two years ago: Salted Peanut Butter Cookies
Three years ago: Celeriac and Lentils with Hazelnut and Mint
Four years ago: Penne Arrabiata Sauce

Collards and Kimchi (from Smoke & Pickles)

Ingredients
1 tbsp lard or bacon fat
1 tbsp unsalted butter
1 cup chopped onions
1 1/2 cups diced country ham (10 ounces) or less diced pancetta or similar
1 1/2 lbs collard greens, washed, stemmed, and coarsely chopped
2 1/2 cups chicken stock
2 tsp soy sauce
1 1/2 tbsp apple cider vinegar
8 ounces kimchi, chopped

1. Heat lard and butter in medium pot over high heat. Once foaming, add onions and saute for 5 minutes or until slightly colored.
2. Add ham and cook for 3 minutes until crispy.
3. Add collards, chicken stock, and soy sauce. Cover and cook over medium heat for 30 minutes, stirring occasionally, until tender.
4. Add vinegar to greens and cook for 1 minute.
5. Toss kimchi into pot with greens. Mix and serve.

Pork Loin with Aged Gouda and Apricot Mustard

Now the original recipe for this was a bit of a headache/disaster, but the flavour combination was too good to give up on it entirely and the basics of what works simple enough that I think it's worth giving it another try. Pork, gouda, apricot, and mustard are an outstanding combination.

The original called for pounding out boneless pork loin, filling it, and then rolling into skewers. The problem with this was that my pork didn't pound out thinly enough and then didn't roll nicely and stay cleanly skewered. I think this simplifies nicely to just being a filling for pork tenderloin instead. The skewers were also a bit on the tough side so using pork tenderloin should fix that.

One year ago: Beginner Almond Shrimp with Tomatoes
Two years ago: Beets with Balsamic Syrup, Mint, and Nuts
Three years ago: Black Bean and Tomato Quinoa
Four years ago: Black Bean and Corn Quesadillas

Pork Loin with Aged Gouda and Apricot Mustard (adapted from The Cheesemonger's Kitchen)

Ingredients
1/4 tsp fennel seeds, crushed to a powder
1/2 cup grainy mustard
1/2 cup apricot jam
2lb boneless pork tenderloin
255g aged Gouda, shredded

1. Preheat oven to 425F. In small bowl, mix together fennel, mustard, and jam.
2. Slice pork tenderloin in middle, opening it like a book.
3. Spread apricot mustard in middle of pork tenderloin. Add cheese.
4. If you're feeling fancy, tie the pork together and sear on all sides in a large fry pan. If not, skip to next step.
5. Place pork on a baking sheet. Bake in oven until pork reaches an internal temperature of 145F. Serve.

Country-Style Pork Ribs Braised with Mango, Lime, & Coconut

This bright dish would be perfect for a winter day when you need a reminder that somewhere it's still summer. The original calls for an oven-braise, but let's be honest, ribs in the slow cooker are so much easier and usually ridiculously more tender.

The sauce on this is outstanding, but chopping the mango is a bit of work. I'm tempted to suggest that an easier alternative would be using canned mango puree. It would also have the benefit of thickening the sauce nicely, providing flavor, but not giving you odd mango chunks. I haven't tried it yet, but it might be worth a gamble.

One year ago: Potato Mix with Cracked Peppercorn Sauce
Two years ago: Peking Pork with Scotch and Scallions
Three years ago: Cranberry Vanilla Coffeecake
Four years ago: Stuffed Zucchini

Country-Style Pork Ribs Braised with Mango, Lime, & Coconut (adapted from All About Braising)

Ingredients
2 1/2 lbs country-style pork ribs
2 tbsp extra virgin olive oil or peanut oil
2 cardamom pods, seeds removed and ground to powder
1 ripe mango (about 1lb; see header notes), chopped into 1/2" dice
1 medium yellow onion (6 ounces), thinly sliced
2 garlic cloves, minced
2 tsp minced fresh ginger
1 serrano chile, minced
1 cinnamon stick
1 tsp grated lime zest
2 tbsp golden or amber rum
1/2 cup coconut milk
1/4 cup lime juice

1. Pat pork dry with paper towels. Season with salt and pepper. Heat oil in large skillet over medium heat. Add pork ribs in batches and cook, turning with tongs, until lightly browned, 4 minutes per side. Transfer ribs to slow cooker.
2. Add onion to skillet and saute until soft, 4 minutes.
3. Add garlic, ginger, serrano, cardamom, cinnamon, and lime zest and saute until fragrant, 1 minute.
4. Add coconut milk, lime juice, and mango and stir.
5. Pour mixture over pork ribs. Cook on low for 8 hours.

Cubed Pork with Potatoes, Yogurt, and Tamarind

For some reason, I always find myself far more drawn to lamb curries than pork, but this tangy curry is worth a deviation.

One year ago: Moroccan Carrots
Two years ago: Chana Masala
Three years ago: Lemon and Cranberry Scones
Four years ago: Raspberry-topped Lemon Muffins

Cubed Pork with Potatoes, Yogurt, and Tamarind (from 660 Curries)

Ingredients
1 1/2 tsp cayenne
1/2 tsp ground turmeric
2 lb boneless pork loin chops, cut into 1" cubes
1 lb russet or Yukon gold potatoes, peeled and thinly sliced
2 tbsp canola oil
1 tsp cumin seeds
1 large red onion, thinly sliced
3 bay leaves
1 tsp tamarind paste
2 tsp coarse salt
1/2 cup thickened yogurt
1 tsp Punjabi garam masala

1. Combine cayenne and turmeric in bowl. Add pork and toss to coat. Refrigerate covered 30 minutes - overnight.
2. Heat oil in large saucepan over medium heat. Add potatoes and cook until light brown, 5 - 8 minutes. Transfer to plate.
3. Add cumin seeds, onion, bay leaves, and pork to pan. Cook until pork releases juices and onion sweats, 5 - 10 minutes.
4. Reduce heat to medium and cook until pork starts to brown, 5 - 10 minutes.
5. In small bowl, stir tamarind paste into 1/2 cup water. Stir into pan. Add salt and heat to boil. Reduce heat to medium-low, cover, and simmer until tender, 10 - 15 minutes.
6. Stir in potatoes and simmer, covered until tender, 25 - 30 minutes.
7. Fold in yogurt and garam masala and serve.

Twice-Cooked Pork

I was a little skeptical of this dish while it was cooking. Pork belly can either be wonderfully good like bacon or way too fatty. The flavors on this one came together beautifully at the end for a richly flavored dish. I did notice that I preferred the cuts of meat that I had sliced more thinly because they crisped up much more nicely. If that's a concern for you, I recommend erring on the side of making them too thin.

With a little planning ahead, this dish is incredibly quick and perfect for a weeknight. The author suggests that you buy a larger piece of pork belly, boil it, slice it once cooled, and freeze the slices so you can make this dinner in 15 minutes. (The slices don't need to be thawed before they cook.) If you're not ready for that level of commitment, you could just boil the pork belly the night before and leave it in the fridge overnight.

One year ago: Pork Tenderloin with Spiced Rhubarb Chutney

Twice-Cooked Pork (from Every Grain of Rice)

Ingredients
7 oz/200g boneless pork belly, with skin
6 baby leeks, trimmed and cut into 1 - 2" diagonal slices (I just used scallions here)
2 tbsp cooking oil or lard
1 tbsp Sichuan chili bean paste
1 tsp sweet fermented sauce
2 tsp fermented black beans, rinsed and drained
1/2 tsp dark soy sauce
1/2 tsp sugar
a few slices of fresh red chili or bell pepper for color (I upped this to a whole bell pepper)

1. Place pork in saucepan, cover with water and bring to a boil. Simmer until cooked through, ~20 minutes. Remove from water. Let cook, then refrigerate for several hours or overnight to cool completely (it needs to cool completely so the layers won't separate when you slice it!).
2. When completely cool, thinly slice the pork.
3. Add oil or lard to wok over high flame. Add pork, reduce heat to medium and stir-fry until slightly curved.
4. Push slices to side of wok and add chili bean paste in the empty spot. Stir-fry until oil is red and fragrant.
5. Add sweet fermented sauce and black beans. Stir-fry briefly.
6. Mix everything together, adding soy sauce and sugar.
7. Add leeks and red pepper and continue to stir-fry until just cooked. Serve.

Lemongrass Pork

This delicately flavoured, simple dish comes together quickly (even if you do the 30 minute marinade). Serve over rice noodles with some veggies on the side for an easy, elegant dinner.

One year ago: Crisp Roasted Chicken with Chickpeas
Two years ago: Fudgy Mocha Cake
Three years ago: Sausage and Goat Cheese Macaroni

Lemongrass Pork (from The Cook's Encyclopedia of Thai Cooking)
Ingredients
1 1/2 lb pork loin, cut into bite-sized slices
2 lemongrass stalks, finely chopped
4 scallions, thinly sliced
1 tsp salt
12 black peppercorns, coarsely crushed
2 tbsp peanut oil
2 garlic cloves, chopped
2 red chiles, chopped
1 tsp brown sugar
2 tbsp Thai fish sauce
1/4 cup roasted peanuts, chopped

1. Put pork in bowl with lemongrass, scallions, salt, and pepper. Mix well and let marinate for 30 minutes.
2. Preheat a wok, add the oil, and swirl. Add pork with marinade and stir-fry for 3 minutes until browned.
3. Add garlic and chiles and stir-fry for 5 - 8 minutes over medium heat until cooked through and tender.
4. Add sugar, fish sauce, and peanuts and serve.

Stir-Fried Fava Beans with Minced Pork

As fava bean season continues, I can't seem to resist them. I doubled the amount of the ground pork in the recipe below to make it more of a main dish and a quick and easy dinner. The slightly spicy fava beans made a great combination.

One year ago: Chickpea Salad

Stir-Fried Fava Beans with Minced Pork (from Revolutionary Chinese Cookbook)

Ingredients
1 1/2 cups shelled fava beans
2 long red chiles, cut crosswise into thin slices
2 garlic cloves, sliced
3 ounces ground pork
1 tsp Shaoxing wine
1 tsp light soy sauce
1/2 tsp dried chili flakes
1 tsp sesame oil
3 tbsp peanut oil

1. Heat wok over high flame. Add 2 tbsp of peanut oil and swirl. Add beans and stir-fry for 1 - 2 minutes until tender. Set aside.
2. Return wok to heat with remaining tbsp of oil. Add red chiles and garlic and stir-fry until fragrant.
3. Add pork and stir-fry until it has changed color, splashing wine around edges and seasoning with soy sauce.
4. Add chili flakes.
5. Return beans to wok and stir-fry briefly.
6. Remove wok from heat, stir in sesame oil, and serve.

Chile-Smothered Pork with Vinegar

With 8 chiles, I was worried this dish would be obscenely hot, but it was actually nicely balanced for an excellent vindaloo. If you're using a tougher cut of pork, you'll want to increase the cooking time and the water used, but otherwise, this would work for a quick weeknight meal (if you can remember to marinate the night before!).

One year ago: Lamb Merguez Burgers
Three years ago: Lamb Yogurt Cake with Blackberry Sauce

Chile-Smothered Pork with Vinegar (from 660 Curries)
Ingredients
1/2 cup cider or malt vinegar
1 tbsp cumin seeds
8 slices ginger, 2"x1"x1/8"
8 garlic cloves
8 dried red Thai or cayenne chiles, stems removed
1 cinnamon stick
1 lb boneless pork loin chops, cut into 1" cubes
1 tsp coarse salt
1/2 tsp ground turmeric
2 tbsp canola oil
2 tbsp finely chopped cilantro

1. Pour vinegar into blender jar. Add cumin seeds, ginger, garlic, chiles, and cinnamon. Puree.
2. Place pork in bowl and pour paste over it. Sprinkle with salt and turmeric. Refrigerate covered for 30 minutes - overnight.
3. Heat oil in medium-size skillet over medium-high heat. Add pork and marinade and cook, stirring until browned, 10 - 12 minutes.
4. Pour in 1/2 cup water and scrape to deglaze. Reduce heat to medium-low, cover, and simmer until tender, 15 minutes.
5. Stir in cilantro and serve.

Boneless Pork Cooked with Toasted Coconut in Coconut Milk

There are few things in this world that aren't made better with a bit of coconut milk. Add in a kick of heat and some tangy lime and cilantro in the background and you have a delicious dish. If pork isn't your thing, the author also suggests making this with just about any other meat or poultry you desire. I don't see how you could go wrong.

One year ago: Spicy Greens Salad
Two years ago: A Perfect Weekend Breakfast (seriously!)
Three years ago: Roasted Acorn Squash and Gorgonzola Pizza

Boneless Pork Cooked with Toasted Coconut in Coconut Milk (from 660 Curries)

Ingredients
juice of 1 medium lime
1/2 cup firmly packed cilantro
4 medium cloves garlic
4 lengthwise slices garlic (2"x1"x"1/8")
2 fresh green chiles, stems removed
1 1/4 lb boneless pork loin chops, cut into 1" cubes
4 tbsp canola oil
1 small red onion, cut in half and thinly sliced
2 dried red chiles, stems removed
1/2 cup shredded dried unsweetened coconut
1 1/2 tsp coarse salt
1 cup unsweetened coconut milk
1 tsp Usha Raikar's garam masala

1. Pour lime juice into blender and then add cilantro, garlic, ginger, and fresh chiles. Puree.
2. Transfer paste to a medium bowl. Add pork cubes and toss. Refrigerate covered for 30 minutes - 2 hours.
3. Meanwhile, heat 2 tbsp oil in large skillet over medium-high heat. Add onion and dried chiles and stir-fry until light honey brown, 5 - 8 minutes.
4. Stir in coconut and stir-fry until toasty brown, 1 minute.
5. Transfer mixture to blender. Add salt and 1/2 cup water. Puree.
6. Heat remaining 2 tbsp in same skillet over medium-high heat. Add pork with marinade and cook, stirring, until meat is seared, 10 minutes.
7. Add onion-coconut paste to skillet. Pour 1/2 cup water into blender to wash out and add to skillet. Bring curry to a boil, reduce heat to medium-low, cover, and cook until meat is tender, 45 - 50 minutes.
8. Stir in coconut milk and garam masala. Raise heat to medium-high and simmer uncovered until sauce thickens, 5 - 7 minutes. Serve.

Usha Raikar's garam masala
1/2 cup dried red Thai or cayenne chiles, stems removed
4 dried bay leaves
2 tbsp coriander seeds
1 tbsp white poppy seeds
1 tbsp black peppercorns
1 tsp cumin seeds
1 tsp black cumin seeds
1 tsp black or yellow mustard seeds
6 green or white cardamom pods
2 whole star anise
2 black cardamom pods
2 cinnamon sticks, broken into smaller pieces
5 blades mace
1 tsp canola oil
1/2 tsp ground asafetida

1. Combine everything but asafetida in medium bowl and toss to coat with oil.
2. Preheat a medium skillet over medium-high heat. Add mixture and roast until chiles black and mixture is aromatic, 3 - 4 minutes.
3. Transfer to a plate to cool.
4. Grind in a coffee grinder (you may need to do this is batches).
5. Stir in asafetida.

Pork and Cashews with a Black Peppercorn Sauce

I wasn't sure what to expect when I read this dish's ingredient list, but luckily it did not disappoint. The cashew taste isn't very prominent, but it pairs nicely with the tangy vinegar and spicy black pepper. This dish made quite a bit of sauce, so I'd recommend serving with some rice or naan to help you finish off the extra sauce. As a reminder, if you're using a tougher cut of meat, you'll want to simmer for longer. I used boneless pork leg and simmered the chicken with the cashew sauce for 2 hours to reach the desired level of tenderness.

One year ago: Chicken Breasts Braised with Hard Cider and Parsnips (perfect for snowy days)
Two years ago: Broccoli Cheese Soup (not to be missed)
Three years ago: Peanut Curry Noodles with Seared Shrimp and Scallops (I think other people have made this more than I have at this point!)

Pork and Cashews with a Black Peppercorn Sauce (from 660 Curries)

Ingredients
2 tbsp ginger paste
1 tbsp garlic paste
1/4 tsp ground turmeric
1 1/4 lb boneless pork loin chops, cut into 1" cubes
2 tbsp canola oil
1/2 cup raw cashews
1 cup shredded fresh coconut or 1/2 cup shredded dried unsweetened coconut, reconstituted
1/4 cup cider vinegar
2 tsp black peppercorns
1 1/2 tsp coarse salt
1 tsp cumin seeds
1 small red onion, cut into 1/2" cubes
1 large tomato, cored and finely chopped
2 tbsp finely chopped cilantro

1. Combine ginger paste, garlic paste, and turmeric in medium bowl. Add pork and toss to coat. Refrigerate covered 30 min - overnight.
2. Heat oil in a large skillet over medium-high heat. Add cashews and stir-fry until honey-brown, 1 - 2 minutes. Remove from skilled with slotted spoon and transfer to a blender jar.
3. Add coconut, 1/2 cup water, vinegar, peppercorns, and salt to blender. Puree to make a smooth nutty paste.
4. Reheat oil over medium-high heat. Add cumin seeds and sizzle for 10 seconds.
5. Stir in onion and pork and cook until light brown, 3 - 5 minutes.
6. Add cashew sauce to skillet. Stir and reduce heat to medium-low. Cover and braise until meat is fork-tender, 12 - 15 minutes.
7. Stir in tomato and allow to warm, uncovered, 2 - 3 minutes.
8. Sprinkle with cilantro and serve.

Pork with Spinach and Cream (Saag pork)

I'm used to ordering Saag paneer, but I don't think I had ever tried pork before. This comes together very easily and is true to the flavours of saag paneer. If you're using a tougher cut of meat than the pork loin chops recommended by the recipe, you'll want to add more cooking time to ensure the pork is tender. In the notes, the author suggests using mustard greens instead of spinach. As luck would have it, there was a GIANT bunch of mustard greens at the farmer's market over the weekend for $1 and I couldn't resist. The mustard greens added a nice extra layer of flavour to the dish.

One year ago: Sauteed kale with hot pepper and cumin
Two years ago: Blueberry-Lemon Cheese Crumble Cake
Three years ago: Pear, prosciutto, and goat cheese pizza (an excellent combination!)

Pork with Spinach and Cream (from 660 Curries)

Ingredients
1 1/4 lb boneless pork loin chops, but into 1" cubes
1/4 cup heavy cream
2 tbsp garlic paste
2 tsp Bin bhuna hua garam masala
1 1/2 tsp coarse salt
2 tbsp canola oil
1 tsp cumin seeds
1/2 cup tomato sauce
8 ounces fresh spinach leaves or mustard greens, well rinsed and finely chopped

1. Combine pork, cream, garlic paste, garam masala, and salt in medium bowl. Refrigerate, covered, for 30 min - 2 hours.
2. Heat oil in large saucepan over medium-high heat. Add cumin seeds and sizzle, 5 - 10 seconds.
3. Add pork with marinade. Cook until pork turns light brown, 5 minutes.
4. Stir in tomato sauce. Lower heat, cover, and simmer, 12 - 15 minutes.
5. Pile greens atop curry and cover. Cook until wilted, 3 - 5 minutes.
6. Stir greens into curry and simmer, covered, until pork in fork-tender, 8 - 10 minutes. Serve.

Farmhouse Stir-Fried Pork with Green Peppers

Another quick and easy, yet delicious option for dinner. It's dishes like these that always keep me going back to cooking Chinese food.

One year ago: Sesame-Crusted Roast Chicken in Tahini and Caper Sauce
Two years ago: Cornbread
Three years ago: Scrambled Eggs with Broccoli Pesto

Farmhouse Stir-Fried Pork with Green Peppers (from Revolutionary Chinese Cookbook)

Ingredients
9 ounces Italian frying peppers (or green bell peppers)
1 3/4 ounces pork belly or thickly sliced bacon
7 ounces lean boneless pork
1 tsp Shaoxing wine
1 tsp light soy sauce
1/2 tsp dark soy sauce
2 garlic cloves, sliced
2 tsp black fermented beans, rinsed
1 tsp cornstarch mixed with 2 tbsp water
3 tbsp peanut oil

1. Cut off and discard stems of pepper. Slice into 1 1/4" chunks.
2. Cut pork belly and lean pork into thin slices. Set pork belly aside.
3. Add Shaoxing wine and soy sauces to lean pork. Mix well and set aside.
4. Smear wok with a little oil and heat over medium heat. Add peppers and stir-fry for 5 minutes until fragrant and tender and skins are golden and puckered. Remove and set aside.
5. Reheat wok over high heat and add 2 tbsp oil. Add pork belly and stir-fry until slices are golden.
6. Add garlic and black beans and stir-fry until fragrant.
7. Add lean pork and cook until it has changed color and lost most of its water content.
8. Return peppers to wok and stir-fry for another minute.
9. Add cornstarch mixture to wok and stir until sauce clings to meat.

Crab Cakes with Cilantro Pesto

If you already have you crab picked, this makes for a quick and easy dinner. You could save even more time by skipping on making the pesto and just adding equivalent amounts of cilantro, garlic, and pepper to the mix (Or you could make a large batch of pesto for other recipes and to freeze for later). The crab cake mixture is rather moist, so be careful when dredging in flour. The green color of the cakes is a bit odd, but the taste is worth it.

One year ago: Pork Tenderloin with Crusted Mediterranean Herbs
Two years ago: Stir-fried Orange Beef

Crab Cakes with Cilantro Pesto (from Real Thai)
Ingredients
Sweet-Hot Garlic Sauce
1/2 lb cooked lump crabmeat
1/2 lb ground pork
2 tbsp Cilantro pesto
1 egg, beaten
1 tbsp fish sauce
1 tsp soy sauce
1/2 tsp salt
1/4 tsp sugar
1 cup flour
2 tbsp vegetable oil
handful of fresh cilantro
3 fresh red chee fah chilies, cut into long thin strips or 9 long, thin sweet red pepper strips

1. In a medium bowl, gently combine crabmeat, pork, pesto, egg, fish sauce, soy sauce, salt, and sugar. Mix well.
2. Put flour on a plate.
3. Shape crab-pork mixture into small cakes, Dip each cake in flour to lightly coat.
4. Heat oil in a large skillet over medium-high heat. Add crab cakes and saute turning once until golden brown and cooked, 5 minutes per side.
5. Transfer cakes to serving platter and garnish with cilantro and chili. Serve with dipping sauce.

Cilantro Pesto
1 tbsp whole white of black peppercorns
1/2 cup coarsely chopped cilantro roots or leaves and stems
1/2 cup coarsely chopped garlic

1. Grinder peppercorns.
2. Combine pepper, cilantro, and garlic in blender or food processor. Blend until smooth.