Peppercorn Pork with Wine Sauce (CEIMB)

Tonight was the first time I ever made pork tenderloin.  I'm not sure what took me so long.  It's a lean, tender (obviously) cut of pork that is a great way to escape the blahs of repeated exposure to chicken breast.   It is packed with flavor of its own, but the recipe for this week's Craving Ellie in my Belly lends extra flavor from dijon mustard, pepper, and wine.  Absolutely delicious and elegant.

In Ellie's original recipe, you take a pork tenderloin and split it down the middle, not cutting all the way through, to make a wider, flatter piece of pork.  Since the tenderloin I bought was fairly small, I decided to cook it whole and cut it into slices after cooking and resting.  This means, of course, that it takes a bit longer to cook.  Below is my version, but if you want the quicker cooking version, check out the link above.

I also reduced the pepper a little bit, since we're not huge black pepper people.  Feel free to increase it if you're a fan of cracked black pepper.

We had ours with parsley potatoes.  It was a simple, yet far from ordinary meal.  I will definitely be making this one again!

Peppercorn Pork with Wine Sauce (CEIMB)

adapted from The Food You Crave

serves 4

INGREDIENTS:

1 1/4 pounds pork tenderloin, trimmed of visible fat and silver skin

1 teaspoon Dijon mustard

2 teaspoons freshly ground black pepper

salt to taste

2 teaspoons olive oil

1/2 cup low sodium chicken broth

1/2 cup dry white wine

DIRECTIONS:

1.  Rub the pork loin with the mustard on both sides.  Sprinkle with pepper and a pinch of salt, and gently press in the spices so they adhere to the pork.  

2.  Heat the oil in a large, heavy skillet over medium heat.  When it's hot, add the pork tenderloin.  Cook for about 5 minutes on each side (all four of them) to brown, then loosely cover the skillet with foil to trap in the steam.  Cook for another 5 minutes, or until an instant read thermometer stuck into the thickest part of the meat reads 155.  Remove from pan and tent the meat with the foil.

3.  Add broth and wine to the pan and stir, scraping up any browned bits from the bottom of the skillet.  Cook until reduced by about half, 8-10 minutes.

4.  Slice the pork after it has rested (the time it takes to cook the sauce should be enough) into 1/4 inch slices.  Serve drizzled with the sauce.

Enjoy!

Note:  Be careful not to overcook the pork - it should still have a slight pink blush when you cut into it.

Lion's Head (Pork Meatballs with Napa Cabbage)

Obviously it is not uncommon for me to try cooking something I've never cooked before.  But occasionally I am so crazy that I try cooking something I've never even eaten before.  I know.  I'm a maniac.

Tonight's dish was motivated by a particularly beautiful head of napa cabbage that I picked up at the farmers market last weekend.  I sought out a recipe that put a spotlight on this lovely pale green cabbage, and found Lion's Head.  I was intrigued.  And considering I got the original recipe from Rachael Ray, I'm guessing it's not the most authentic Chinese cuisine.  But it's tasty.

This is a meal meant to be served over rice, but I chose to have it as a shallow sort of soup.  It reminded me of matzo ball soup, only with giant meatballs instead of matzo balls.  The flavors are mild, so if you're looking for something with more zing I'd add ginger or maybe hot chilies to the meatballs.  As it stands, it's a comforting and hearty meal that is pretty inoffensive, and maybe even yummy.  You be the judge.

Feel free to substitute ground turkey or chicken, though if it's too lean it will be too dry.

Lion's Head

adapted from Rachael Ray's Book of 10

serves 3

INGREDIENTS:

1 pound lean ground pork

3 tablespoons low sodium soy sauce

1 egg

2 garlic cloves, minced or pressed

3 scallions, green parts only, finely chopped

1 small red bell pepper, seeded and diced

1/4 cup cornstarch

3 tablespoons vegetable oil

3/4 cup chicken broth

1 small to medium head of napa cabbage, cored and chopped

DIRECTIONS:

1.  Combine pork, soy sauce, egg, garlic, scallions, bell pepper, and one tablespoon of the cornstarch in a bowl.  Stir together until combined, but do not overmix.  It's kind of gross, but you should probably use your hands.  Form into six large meatballs.  Dust the meatballs evenly with remaining cornstarch.

2.  In a large skillet or wok, heat the oil over high heat.  When it is starting to ripple, add the meatballs and fry for about 2 minutes on each side, so the meatballs are nicely browned all over but not cooked through.

3.  In a medium to large Dutch oven or soup pot, bring the chicken broth to a bubble.  Add half the cabbage, followed by the meatballs, followed by the remaining cabbage.  The pot should be pretty much filled up to the top.  Put on the lid and simmer for 10 minutes.  Remove the lid and let simmer for about a minute.  The cabbage should be mostly wilted and the meatballs should be cooked through.  Serve.

Enjoy!

Spicy Pork Noodle Bowls

We don't eat a lot of pork in our house, but occasionally I have the urge to make it.  I especially enjoy it in the venue of Asian food.  There is something unfailingly satisfying about a noodle bowl, and lean pork seems like the perfect protein to feature in such a versatile dish.

This is one of those throw-together-on-a-weeknight dishes that is healthy and incredibly delicious.  Try not to scarf it down as quickly as I did, so you can actually savor the incredible combination of spices, and just the right degree of saltiness, with a backdrop of buckwheat soba noodles and hearty kale.

I think it's pretty obvious, but this is one of those recipes you should follow loosely according to your preferences.  The options are literally endless.

Spicy Pork Noodle Bowls

adapted from Mark Bittman's Kitchen Express

serves 2-3

INGREDIENTS:

salt

4 oz. buckwheat soba noodles

3/4 lb. thin cut boneless pork chops, trimmed, cut into 1/4" slices

freshly ground pepper

1/2 teaspoon five spice powder

1 tablespoon vegetable oil

1 bunch kale, stems and tough ribs removed, coarsely chopped

1 tablespoon rice wine vinegar

1 tablespoon low sodium soy sauce

1 teaspoon Sriracha or other hot chile sauce

1 scallion, thinly sliced

DIRECTIONS:

1.  Bring a pot of water to a boil and salt it.  Cook soba noodles according to package directions until al dente, usually about 3-4 minutes.  Drain.

2.  While noodles are cooking, season pork with salt, pepper, and five spice powder.  Heat oil in a large skillet or wok over high heat.  When hot, add the pork and stir fry.  When pork is almost cooked through, add kale, vinegar, soy sauce, and hot sauce.  Stir and cook until pork is cooked through.

3.  When noodles are cooked and drained, add them to the skillet and toss to combine everything.  Serve topped with sliced scallions.

Enjoy!