Pork

Instructions

Method

-      Place 2 seasoned pork butts in a deep full hotel pan on a wire rack

-      Cover with plastic wrap and then again with foil

-      Cook in an oven for 10 hours at 175-degrees

-      Once pulled from the oven let rest for 30 minutes

-      Pull the pork a part by hand and place on a full sheet tray

-      Place the tray of shredded pork in a fridge to cool

Ingredients
  • 15 pounds pork butt
  • 2 cups course steak seasoning
  • 3 cups brown sugar
  • Dozen Hamburger Buns
  • BBQ Sauce
The Back Story

Smoked Pulled Pork Spring Rolls

What You Need

2 tablespoons peanut oil

1 medium carrot, shredded

1 small cabbage, shredded

1 cup mushrooms, thinly sliced

1 pinch white pepper

3 teaspoons sugar

1 tablespoon light soy sauce

1 teaspoon dark soy sauce

2 teaspoons sesame oil

2 cups smoked pulled pork

2 tablespoons cornstarch

30 spring roll wrappers

½ gal vegetable oil (for frying)

What To Do

1. In a large skillet over high heat, heat peanut oil. When oil is hot, stir fry carrots, cabbage and mushrooms, about 2 minutes.

2. Add pepper, sugar, soy sauces and sesame oil. Fold in pork. In a small bowl, combine 1 tablespoon of the cornstarch with about 3 tablespoons of water. Whisk ingredients together and stir into filling. Remove from heat and allow filling to cool.

3. Combine remaining cornstarch with water to make a thin paste. Spread out a spring roll wrapper and place1 tablespoon of filling across the bottom corner. Brush the edges of the wrapper with the cornstarch mixture to seal the wrapper.

4. Fold the two opposite edges of the wrapper over part of the filling and roll until the wrap seals. Pinch the edges together to seal.

Repeat with remaining wrappers and filling.

5. In a wok or heavy skillet,  heat oil to 350F. Place rolls in oil and fry in batches. Turn rolls occasionally to brown evenly, about 3 minutes. Rolls should be golden and crisp. Transfer to a wire cooling rack and allow rolls to drain. Serve with dipping sauce.

Sweet and Sour Sauce

What You Need

1 cup pineapple juice

1⁄3 cup water

3 tablespoons vinegar

1 tablespoon soy sauce

1⁄2 cup packed brown sugar

3 tablespoons cornstarch

What To Do

1. Combine all ingredients in a medium saucepan over medium high heat.

2. Stir until sauce thickens. Remove from stove and allow to cool. Serve with spring rolls.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

WHAT TO GET

Pork marinade

2 tablespoons

½ cup sugar

¼ teaspoon white pepper

6 tablespoons hoisin sauce

⅓ cup ketchup

⅓ cup sherry

2 tablespoons honey

6 roasted garlic cloves

½ bunch cilantro leaves

2 tablespoons minced fresh ginger

1- 3 pound piece pork butt (cut into a few chunks, trimmed of fat)

Braise Ingredients

Marinated pork butt

1 tablespoon salt

1 teaspoon pepper

½ teaspoon creole seasoning

2 tablespoons hot sesame oil

⅓ cup flour

2 tablespoons minced ginger

6 garlic cloves

⅓ onion, small diced

2 teaspoons crystal hot sauce

3 cups low-sodium chicken stock

¼ cup small sliced crimini mushrooms

1 orange. cut into wedges, and seeds pulled out with a tweezer

Rice

1 teaspoon wild mushroom salt

2 cups cooked rice

1 tablespoon hot sesame oil

3 cloves minced garlic

¼ cup chicken stock

1 head baby bok choy, roughly chopped

2 brown tomatoes, small diced

1 tablespoon butter

2 tablespoons small diced yellow bell pepper

2 tablespoons small diced red bell pepper

WHAT TO DO

Pork

1. Whisk together all marinade ingredients (except pork), and when thoroughly mixed add pork and marinate for 2 to 3 hours

2. Remove pork from excess marinade and season with salt, pepper, and creole, setting aside

3. In medium-high heated skillet, bring hot sesame oil to heat

4. Add onion, ginger, and garlic and flour, stirring frequently

5. When onions brown, add pork, orange slices, and crystal hot sauce

6. When pork sears on all sides, add chicken stock and bring pot to a simmer, allowing to simmer for 3 hours, stirring occasionally

7. Serve in bowl over rice

Rice

1. In large skillet, bring sesame oil and butter to medium high heat

2. Add all ingredients and bring to high heat, stirring frequently for about 2 minutes

 

Ingredients
  • ½ cup sugar
  • ¼ teaspoon white pepper
  • 6 tablespoons hoisin sauce
  • ⅓ cup ketchup
  • ⅓ cup sherry
  • 2 tablespoons honey
  • 6 roasted garlic cloves
  • ½ bunch cilantro leaves
  • 2 tablespoons minced fresh ginger
  • 1- 3 pound piece pork butt (cut into a few chunks, trimmed of fat)
  • Marinated pork butt
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • ½ teaspoon creole seasoning
  • 2 tablespoons hot sesame oil
  • ⅓ cup flour
  • 2 tablespoons minced ginger
  • 6 garlic cloves
  • ⅓ onion, small diced
  • 2 teaspoons crystal hot sauce
  • 3 cups low-sodium chicken stock
  • ¼ cup small sliced crimini mushrooms
  • 1 orange. cut into wedges, and seeds pulled out with a tweezer
  • 1 teaspoon wild mushroom salt
  • 2 cups cooked rice
  • 1 tablespoon hot sesame oil
  • 3 cloves minced garlic
  • ¼ cup chicken stock
  • 1 head baby bok choy, roughly chopped
  • 2 brown tomatoes, small diced
  • 1 tablespoon butter
  • 2 tablespoons small diced yellow bell pepper
  • 2 tablespoons small diced red bell pepper
Pork Sirloin with rainbow chard | 1 Comment
From Navy Bean-Rosemary Soup , Aired on Wed 8/26
Chef Jeff Henderson, Pork
Instructions

Pork Sirloin with rainbow chard and pan-mushroom sauce and potatoes

WHAT TO GET

Pork sirloin

1 thick-cut pork sirloin

4 tablespoons rice oil

½ tablespoon salt

½ tablespoon pepper

1 teaspoon creole seasoning

1 teaspoon mushroom salt **or smoked salt**

Potatoes & onions

3 scallop russet potatoes, thinly sliced

½ onion, julienned

1 teaspoon salt

1 teaspoon pepper

1 teaspoon creole seasoning

2 tablespoons butter

5 roasted garlic cloves

Swiss chard

1 bunch rainbow swiss chard (destemmed, roughly chopped)

2 tablespoons butter

3 cloves roasted garlic

½ teaspoon salt

mushroom-pan sauce

1 ½ cups select mushrooms

5 cloves roasted garlic

1 tablespoon parsley leaves

⅓ cup chicken stock

2 tablespoons butter

1 teaspoon cajun seasoning

 

WHAT TO DO

Pork sirloin

1.    season pork with salt, pepper, creole and mushroom salt

2.   bring rice oil to medium-high heat in skillet and sear until golden on both sides

3.   transfer to baking dish, reserving pan drippings

4.   bake in oven until medium-well at 350 degrees for 12-15 minutes

Potatoes and onions

1.    bring oil to medium -high heat in skillet

2.   add onions, butter, and potatoes, stirring and flipping potato slices

3.   reduce heat to medium after onions brown

4.   allow potatoes to tenderize and remove from heat to plate after 10-15 minutes

swiss chard

1.    in medium heat skillet, melt butter and add garlic to pan

2.   add chard and salt, cook until chard cooks down and tenderizes

Mushroom-pan sauce

1.    In medium heat pan, add drippings from pork chop sear

2.   add mushrooms

3.   when mushrooms brown, add wine and chicken stock

4.   when sauce is simmering, add creole and add butter, allow to reduce for about 3 minutes

Presentation

1.    place pile of  potatoes and onions on plate

2.   place a smaller amount of chard on top

3.   lay pork chop on top

4.   spoon sauce onto entire plate

5.    garnish with parsley

Ingredients
  • 1 thick-cut pork sirloin
  • 4 tablespoons rice oil
  • ½ tablespoon salt
  • ½ tablespoon pepper
  • 1 teaspoon creole seasoning
  • 1 teaspoon mushroom salt **or smoked salt**
  • 3 scallop russet potatoes, thinly sliced
  • ½ onion, julienned
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon creole seasoning
  • 2 tablespoons butter
  • 5 roasted garlic cloves
  • 1 bunch rainbow swiss chard (destemmed, roughly chopped)
  • 2 tablespoons butter
  • 3 cloves roasted garlic
  • ½ teaspoon salt
  • 1 ½ cups select mushrooms
  • 5 cloves roasted garlic
  • 1 tablespoon parsley leaves
  • ⅓ cup chicken stock
  • 2 tablespoons butter
  • 1 teaspoon cajun seasoning
Braised Pork Cheeks with Mustard Greens | 0 Comments
From Braised Pork Cheeks , Aired on Mon 8/24
Chef Jeff Henderson, Pork, emeril lagasse
Instructions

WHAT TO GET

braise

4 pork cheeks

1 small diced yellow onion

2 heirloom carrots, sliced

5 roasted garlic cloves, roughly chopped

⅓ cup white wine

4 cups beef stock

1 herb bundle

2 tablespoons kosher salt

2 teaspoons pepper

2 teaspoons cajun seasoning

2 tablespoons olive oil

¼ cup pepper jelly

¼ cup molasses

chervil for garnish

pan sauce

¾ cup jus from braise, reduced

Mustard greens

½ bunch mustard green, de-stemmed and roughly chopped

½ cup small diced turnip

1 tablespoon brown sugar

¾ cup diced smoked bacon

1 tablespoon minced roasted garlic

1 tablespoon butter

salt and pepper to taste

crispy mustard green garnish

2 leaves of mustard greens, de stemmed and very thinly chiffonaded

2 cups vegetable oil

braise

1.    rub pork cheek with salt, pepper, and cajun

2.   sear in olive oil in high heat dutch oven

3.   remove cheeks when outside is seared

4.   reduce heat to medium-high and add carrot, onion, garlic

5.   once onions brown, add wine to reduce

6.   once wine reduces, add beef stock, cheeks and herb bundle

7.   cook on low heat for 1.5-2 hours

8.   remove cheeks and strain vegetables out of jus, reserving jus

pan sauce

1.    In medium heat skillet pour jus (strained of vegetables) into skillet

2.   let simmer until consistency thickens (about 10 minutes)

mustard greens

1.    bring bacon, butter and turnips and garlic to high heat in skillet

2.   when bacon renders, add mustard greens salt, pepper, and sugar

3.   cook until mustard greens tender

4.   add 1 teaspoon sugar if still bitter

crispy mustard greens

1.    preheat oil in pot to 350 degrees

2.   drop in mustard green for 30 seconds-1 minute

Presentation

1.    spoon mustard green onto plate

2.    place thinly on-the-bias sliced pork cheeks onto mustard green

3.    drizzle pan sauce, molasses, and pepper jelly directly on top

4.    top with crispy mustard green

5.    garnish with chervil

 

Ingredients
  • 4 pork cheeks
  • 1 small diced yellow onion
  • 2 heirloom carrots, sliced
  • 5 roasted garlic cloves, roughly chopped
  • ⅓ cup white wine
  • 4 cups beef stock
  • 1 herb bundle
  • 2 tablespoons kosher salt
  • 2 teaspoons pepper
  • 2 teaspoons cajun seasoning
  • 2 tablespoons olive oil
  • ¼ cup pepper jelly
  • ¼ cup molasses
  • chervil for garnish
  • ¾ cup jus from braise, reduced
  • ½ bunch mustard green, de-stemmed and roughly chopped
  • ½ cup small diced turnip
  • 1 tablespoon brown sugar
  • ¾ cup diced smoked bacon
  • 1 tablespoon minced roasted garlic
  • 1 tablespoon butter
  • salt and pepper to taste
  • 2 leaves of mustard greens, de stemmed and very thinly chiffonaded
  • 2 cups vegetable oil
The Back Story

WHAT TO GET

braise

4 pork cheeks

1 small diced yellow onion

2 heirloom carrots, sliced

5 roasted garlic cloves, roughly chopped

⅓ cup white wine

4 cups beef stock

1 herb bundle

2 tablespoons kosher salt

2 teaspoons pepper

2 teaspoons cajun seasoning

2 tablespoons olive oil

¼ cup pepper jelly

¼ cup molasses

chervil for garnish

pan sauce

¾ cup jus from braise, reduced

Mustard greens

½ bunch mustard green, de-stemmed and roughly chopped

½ cup small diced turnip

1 tablespoon brown sugar

¾ cup diced smoked bacon

1 tablespoon minced roasted garlic

1 tablespoon butter

salt and pepper to taste

crispy mustard green garnish

2 leaves of mustard greens, de stemmed and very thinly chiffonaded

2 cups vegetable oil

braise

1.    rub pork cheek with salt, pepper, and cajun

2.   sear in olive oil in high heat dutch oven

3.   remove cheeks when outside is seared

4.   reduce heat to medium-high and add carrot, onion, garlic

5.   once onions brown, add wine to reduce

6.   once wine reduces, add beef stock, cheeks and herb bundle

7.   cook on low heat for 1.5-2 hours

8.   remove cheeks and strain vegetables out of jus, reserving jus

pan sauce

1.    In medium heat skillet pour jus (strained of vegetables) into skillet

2.   let simmer until consistency thickens (about 10 minutes)

mustard greens

1.    bring bacon, butter and turnips and garlic to high heat in skillet

2.   when bacon renders, add mustard greens salt, pepper, and sugar

3.   cook until mustard greens tender

4.   add 1 teaspoon sugar if still bitter

crispy mustard greens

1.    preheat oil in pot to 350 degrees

2.   drop in mustard green for 30 seconds-1 minute

Presentation

1.    spoon mustard green onto plate

2.    place thinly on-the-bias sliced pork cheeks onto mustard green

3.    drizzle pan sauce, molasses, and pepper jelly directly on top

4.    top with crispy mustard green

5.    garnish with chervil

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Pork Ingredients

·      1pound pork shoulder, chopped into 1 inch cubes

·      1 tablespoon garlic, minced

·      1 sprig of rosemary

·      1 sprig of thyme

·      2 tablespoons olive oil

·      1 tablespoon flour   

·      1 tablespoon duck fat

·      ½ cup Riesling

·      2 tablespoons butter

·      1 tablespoon parsley, chopped

·      2 tablespoons Parmesan cheese

·      2 tablespoons crushed bread crumbs

·      2 eggs

·      Salt and pepper to taste

Method

-      Mix the cubed pork with the chopped garlic, rosemary, thyme, olive oil and flour together

-      Heat up a skillet and add the cubed pork mixture, browning the meat all over, about 5 to 7 minutes

-      Add 1 tablespoon duck fat to the pork then place in the oven at 375 degrees for 20 minutes

-      Remove the pork from the oven after 20 minutes and add the white wine, 2 tablespoons of butter and parsley

-      Cook 2 eggs in 1 tablespoon of butter until egg whites are firm for sunny side up egg

-      Combine the beans when they are tender to the cooked pork and top with the sunny side up egg, and garnish with Parmesan cheese and bread crumbs

Speckled Beans Ingredients

·      2 tablespoons duck fat

·      3 tablespoons green pepper, seeded and small diced

·      3 tablespoons celery, small diced

·      3 tablespoons yellow onion, small diced

·      2 cups Speckled Butter Beans

·      1 smoked turkey neck

·      1 jalapeno, sliced in half

·      1 quart chicken stock

·      2 tablespoons butter

·      1 teaspoon Cajun spice

·      Salt and pepper to taste

Method

-      Heat up a Dutch oven and place 2 tablespoons of duck fat in

-      Add the green pepper, celery and onions, sweat for about 5 to 7 minutes

-      Add the smoked turkey neck and jalapeno

-      Place your drained speckled beans in the pot

-      Pour in chicken stock until almost covering the beans, but not completely

-      Add the butter and Cajun spice then cover the pot and set under low flame for at least 2 hours or until the beans are tender

Ingredients
  • 1 pound pork shoulder, chopped into 1 inch cubes
  • 1 tablespoon garlic, minced
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 2 tablespoons olive oil
  • 1 tablespoon flour
  • ½ cup Riesling
  • 2 tablespoons butter
  • 1 tablespoon parsley, chopped
  • 2 tablespoons Parmesan cheese
  • 2 tablespoons crushed bread crumbs
  • 2 eggs
  • 3 tablespoons duck fat
  • 3 tablespoons green pepper, seeded and small diced
  • 3 tablespoons celery, small diced
  • 3 tablespoons yellow onion, small diced
  • 2 cups Speckled Butter Beans
  • 1 smoked turkey neck
  • 1 jalapeno, sliced in half
  • 1 quart chicken stock
  • 2 tablespoons butter
  • 1 teaspoon Cajun spice
  • Salt and pepper to taste
The Back Story

Pan Seared Pork Chop with sautéed mushrooms and a red wine reduction

Pork Chop Ingredients

·      16 ounces Bone in Pork Chop

·      1 tablespoon Cajun seasoning

·      3 tablespoons olive oil

·      2 sprigs of rosemary

Method

-      Season the pork chops with salt, pepper, Cajun seasoning and rosemary sprigs

-      Sear the pork chop in a hot skillet with 3 tbs of olive oil until brown all over

-      Place the chops in a 400 degree oven for about 15 minutes for a medium temperature or until you reach the desired temperature 

Vegetables Ingredients

·      1 tablespoon olive oil butter blend

·      2 tablespoons bacon pieces, small cubed and caramelized

·      1 cup Alba mushrooms, *any mushrooms will do

·      1 shallot, peeled and sliced

·      1 tablespoon roasted garlic, can be store bought

·      1 cup Brussels sprouts, cleaned and quartered

·      1 pinch Cajun seasoning

·      Salt and pepper to taste

Method

-      In a medium skillet place 1 tbs of olive oil butter blend and melt down

-      Add the caramelized bacon, shallots, roasted garlic, mushrooms and Brussels sprouts

-      Sauté vegetables under low heat for about 10 minutes until caramelized

-      Season with salt and pepper and serve with pork chops

Red Wine Sauce Ingredients

·      1 tablespoon olive oil butter blend

·      1 tablespoon shallot, chopped

·      1 garlic clove, minced

·      ½ cup red wine

·      1/3 cup orange juice

·      Salt and pepper to taste

Method

-      Place a skillet on medium heat and add the olive oil butter blend

-      Add the shallots and garlic and cook for about 2 minutes

-      Turn the flame off and add the red wine

-      Turn the flame back on and add the orange juice, then reduce the sauce until it thickens and coats the back of a spoon, about 5 to 7 minutes

Crème Garnish Ingredients

·      1 cup marscapone

·      1 tablespoon orange marmalade

·      1 teaspoon Grand Marnier

Method

-      Mix the marscapone, marmalade and the Grand Marnier together, and top the pork chop with a spoon of this crème   

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Braised Pork Ingredients

·      2 pounds pork shoulder, braised and chunks pulled off

·      4 cups chicken stock

·      4 garlic cloves, minced

·      3 celery ribs, chopped

·      2 sprigs of thyme

·      1 bay leaves

·      1 onion, chopped

·      1 green bell pepper, chopped

·      3 tablespoons all purpose flour

·      2 tablespoons of olive oil

·      2 tablespoons olive oil-butter blend

·      Salt, black pepper and cayenne pepper to taste

 

Method

-      Season pork with salt, pepper and cayenne pepper

-      In a braising pot, heat oil and sear pork in pot

-      Once seared, remove pork from pot, and in the same pot, add bell pepper, onion, celery and garlic

-      Once vegetables begin to sweat, add in bay leaf

-      Add olive oil-butter blend

-      Once vegetables are cooked down, add in pork

-      Add chicken stock to pot, and braise meat on low heat for about 2 hours

 

Dumplings Ingredients

·      4 cups chicken stock

·      3 cups braising liquid

·      2 cups self-rising flour

·      1 cup sweet potatoes, peeled and boiled

·      ¼ cup olive oil butter blend

·      ¼ cup almond milk

·      3 tablespoons vegetable shortening

·      2 tablespoons brown sugar

·      2 tablespoons cornstarch

·      1 tablespoon sage, chopped

·      1 teaspoon cinnamon

·      ¼ teaspoon ground nutmeg

·      Salt and pepper to taste

 

Method

-      In a pot, sweat onions, green peppers, celery and garlic

-      Create a well in the center of the pot, and add flour to create a roux

-      Add in chicken stock

-      Stir in 2 tablespoons of butter

-      Season with salt and pepper to taste

-      Add braising liquid from braised pork to mixture, and bring to a simmer

-      In a mixing bowl, mix flour, shortening and olive oil-butter blend together

-      Add brown sugar, cinnamon and nutmeg to mixture

-      Add almond milk

-      Stir in sweet potatoes

-      Add sage

-      Add cornstarch

-      Turn dough onto floured surface, and roll into quarter-sized balls

-      Drop balls in simmering liquid to cook

-      Once dumplings are cooked and float to the top, add braised pork to pot, and serve

Ingredients
  • 2 pounds pork shoulder, braised and chunks pulled off
  • 4 cups chicken stock
  • 4 garlic cloves, minced
  • 3 celery ribs, chopped
  • 2 sprigs of thyme
  • 1 bay leaves
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 tablespoons all purpose flour
  • 2 tablespoons of olive oil
  • 2 tablespoons olive oil-butter blend
  • Salt, black pepper and cayenne pepper to taste
  • 4 cups chicken stock
  • 3 cups braising liquid
  • 2 cups self-rising flour
  • 1 cup sweet potatoes, peeled and boiled
  • ¼ cup olive oil butter blend
  • ¼ cup almond milk
  • 3 tablespoons vegetable shortening
  • 2 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon sage, chopped
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • Salt and pepper to taste
Instructions

Pork Rollatini

By guest chef: Roberto Leoci, Leoci’s Trattoria in Savannah

Ingredients

  • 4-6 ounces boneless tenderized pork loin slices
  • 1 bunch of blanched asparagus
  • 2 ounces Udderly Cool Applewood smoked gouda
  • 1 tablespoon cooking oil
  • 1 ounce Leoci’s Pancetta, finely chopped
  • 2 ounces parmesan cheese
  • 1 tablespoon snipped fresh basil
  • 1 teaspoon snipped fresh thyme
  • 1 teaspoon snipped fresh sage
  • ¼ to ½ teaspoon crushed red pepper

Method

-      Pound each loin slice between layers of plastic wrap until slightly less than 1/4 inch thick. Remove plastic and set pork aside

-      Lay the pork flat and season with salt and pepper to taste

-      Place equal amounts of the Udderly Cool Applewood Gouda, Pancetta, Aspargus onto pork and roll each one up tightly

-      Secure each roll with 2 toothpicks

-      Heat the skillet, add cooking oil, over medium-high heat until almost smoking

-      Sauté pork on one side for 3 to 4 minutes or until golden brown

-      Flip pork to the other side

-      Turn heat to medium and sauté pork until cooked through, 5 to 6 minutes

-      To serve, cut rolls into 1-inch-thick slices.

-      If desired, garnish with herbs

-      Makes 4 servings

Ingredients
  • 4-6 ounces boneless tenderized pork loin slices
  • 1 bunch of blanched asparagus
  • 2 ounces Udderly Cool Applewood smoked gouda
  • 1 tablespoon cooking oil
  • 1 ounce Leoci’s Pancetta, finely chopped
  • 2 ounces parmesan cheese
  • 1 tablespoon snipped fresh basil
  • 1 teaspoon snipped fresh thyme
  • 1 teaspoon snipped fresh sage
  • ¼ to ½ teaspoon crushed red pepper

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