Pork Tenderloin with Date and Cilantro Relish

www.bonappetit.com
November 2013
                                             

INGREDIENTS

• 3 tablespoons olive oil, divided
• 1 pork tenderloin (about 1½ lb.)
• Kosher salt and freshly ground black pepper
• ⅔ cup Medjool dates (about 4 oz.), cut into small pieces
• 2 tablespoons fresh orange juice
• 3 tablespoons chopped fresh cilantro plus leaves for serving

Nutritional Information

• Calories (kcal) 360
• Fat (g) 14
• Saturated Fat (g) 2.5
• Cholesterol (mg) 110
• Carbohydrates (g) 23
• Dietary Fiber (g) 2
• Total Sugars (g) 21
• Protein (g) 36
• Sodium (mg) 210

PREPARATION

View Step-by-Step Directions

• Preheat oven to 425°. Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season pork with salt and pepper and cook, turning, until browned on all sides, 6–8 minutes. Transfer skillet to oven and cook pork until an instant-read thermometer inserted in thickest part registers 140°, 10–15 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing; set aside pan drippings.
• Toss dates, orange juice, reserved pan drippings, 3 Tbsp. chopped cilantro, and remaining 2 Tbsp. oil in a small bowl; season with salt and pepper. Spoon relish over pork and top with cilantro leaves.
• DO AHEAD: Relish (without pan drippings) can be made 4 hours ahead. Cover and chill. Add pan drippings just before serving.

Stir-Fried Noodles with Roast Pork

Food and Wine Jan 2013

TOTAL TIME:35 MIN

SERVINGS:4 to 5

 

These quick, easy Chinese noodles are deliciously savory and chewy, with a bit of heat. Fresh linguine is a great substitute for Chinese noodles.

 

5 dried shiitake mushrooms

12 ounces fresh Chinese noodles or linguine

1/4 cup chicken broth

3 tablespoons soy sauce
1 1/2 teaspoons unseasoned rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon Chinese chile-garlic sauce
Pinch of sugar
3 tablespoons vegetable oil
1 tablespoon minced ginger
2 scallions, thinly sliced, plus more for garnish
1/2 pound leftover Asian-Brined Pork Loin or other roast pork, cut into thin strips
Sliced fresh hot red chiles, for garnish

1. In a microwave-safe bowl, cover the shiitake with water and microwave at high power for 2 minutes. Let stand until plump, about 10 minutes. Drain, rinse and pat dry. Thinly slice the mushrooms.
2. In a saucepan of boiling water, cook the noodles until al dente, 3 minutes; drain and rinse the noodles. In a bowl, combine the broth, soy sauce, vinegar, sesame oil, chile-garlic sauce and sugar.
3. In a large nonstick skillet, heat the vegetable oil. Add the ginger and shiitake and cook over high heat, stirring, for 3 minutes. Add the noodles and scallions and stir-fry until lightly browned, 5 minutes. Add the pork and sauce and cook over moderate heat, tossing until the sauce is absorbed, 3 minutes. Transfer the noodles to a platter, garnish with scallions and chiles and serve.

Asian-Brined Pork Loin

Food and Wine Jan 2013

ACTIVE:30 MIN

TOTAL TIME:2 HRS plus overnight brining

SERVINGS:8 to 10

The flavor-packed brine for this pork loin features shichimi togarashi, the seven-spice Japanese seasoning, made with red chiles, orange peel, sesame seeds and ginger.

1 1/2 cups mirin
1 1/2 cups low-sodium soy sauce
4 ounces fresh ginger, thinly sliced
10 small dried red chiles or 2 tablespoons crushed red pepper
1 orange, thinly sliced
2 tablespoons toasted sesame oil
8 cups cold water
One 6-pound, bone-in pork loin roast
1 tablespoon vegetable oil

1. In a large pot, combine the mirin, soy sauce, ginger, chiles, orange slices, sesame oil and water. Add the pork roast, cover and refrigerate overnight.
2. Preheat the oven to 350°. Drain the pork and let it come to room temperature. Pat dry. In a medium, flameproof roasting pan, heat the vegetable oil. Add the pork roast and cook over moderate heat, turning occasionally, until browned all over, about 10 minutes. Transfer the roast to the oven, meaty side up, and roast for about 1 hour and 10 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 135°. Cover the pork very loosely with foil and let rest for 15 minutes.
3. Using a long, sharp knife and using the bones as your guide, carefully carve the pork roast off the bones in one piece. Slice it thinly before serving. Reserve the rib rack for another meal or cut into individual ribs and serve them alongside the roast.

Pork Tenderloin Medallions

People Magazine

2 (3/4 lb) pork tenderloins, trimmed
1/2 cup cranberry juice
2 cloves garlic, minced
1 Tbsp spicy brown mustard
1 Tbsp honey
Dash Worcestershire sauce
2 Tbsp canola oil
Cranberry sauce (optional)

Rinse pork; pat dry.  Cut each tenderloin crosswise into 2" thick medallions.

Combine juice and next 4 ingredients in a large ziploc plastic bag.  Add pork, turning to coat.  Seal bag; chill at least 2 hours or up to overnite.

Preheat oven to 350.  Remove pork from bag and pat dry; discard marinade.  Cook half of pork in 1 Tbsp hot oil in a large skillet over medium-high heat about 2 mins per side or until browned, turning once.  Transfermeat to a rimmed baking sheet.  Repeat process with remaining pork and oil.

Bake pork about 13 minutes until 140 degrees in center.  Drizzle with pan juices.  Serve immediately and garnish with cranberry sauce (optional).

Silk Handkerchief Pasta with White Bolognese

People Magazine July 2012
John DeLucie

2 Tbsp Olive oil
1 lb ground beef
1 lb ground pork
1 cup finely chopped onion
1 cup finely chopped fennel
1 cup finely chopped celery
1 cup finely chopped parsnip
4 cloves garlic, chopped
2 tsp red pepper flakes
2 tsp black pepper
1 tsp salt
3 1/2 cups (1 bottle) dry white wine
4 cups low-sodium chicken stock
1 cup whole milk
1 Tbsp chopped sage, plus more for garnish
1 (1-lb) box lasagna sheets, broken into thirds
Grated Parmigiano Reggiano cheese and chopped parsley

Heat oil in a very large skillet and brown meat until cooked through.  Remove meat; leave liquid in skillet. 

Add vegetables, garlic, pepper flakes, salt and black pepper to skillet; cook, stirring, until browned, 12 to 14 minutes. 

Return meat to skillet, add wine and reduce until almost evaporated.  Add stock and reduce until almost evaporated.  Add milk and sage; simmer until thick, 10 minutes.

Cook lasagna until al dente.  Drain, reserving 1 cup pasta water.

Add pasta and pasta water to skillet and cook 1 minute.

Serve, garnished with olive oil, cheese, sage and parsley.

Rigatoni with Eggplant & Pine Nut Crunch (& Italian Sausage)

Bon Appetit
March 2011

Ingredients

Nonstick vegetable oil spray
1 unpeeled large eggplant (1 1/2 to 1 3/4 pounds), cut into 1/2-inch cubes
2 medium yellow bell peppers, cut into 1/2-inch squares
2 cups grape tomatoes
3 large garlic cloves, divided
1/3 cup olive oil
2 cups (firmly packed) fresh basil leaves, divided
1 cup freshly grated Parmesan cheese, divided
1/4 cup pine nuts
1 28-ounce can whole tomatoes in juice
1 cup heavy whipping cream
1 pound rigatoni
1 pound whole-milk mozzarella cheese, cut into 1/2-inch cubes


PREPARATION
Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.

Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt.

Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.

Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan. Transfer to 13x9x2-inch baking dish. Sprinkle with mozzarella and pine nut topping.

Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.

**I followed Rachel's lead and added 1 pound of Italian sausage. It was yummy!

Pork Tonkatsu with Watermelon-Tomato Salad

Bon Appetit
Hands On: 30 minutes
Total: 30 minutes

Serves 4

**Pound the pork into cutlets to get the best crust-to-meat ratio. Make extra for a next day sandwich.

Ingredients:

2 cups ½” cubes watermelon
2 cups cherry tomatoes, halved
2 cups (lightly packed) baby arugula
¼ cup fresh flat-leaf parsley leaves
¼ cup EVOO
2 Tbsp Dijon mustard, divided
1 Tbsp fresh lemon juice plus 4 lemon wedges
½ tsp kosher salt and ¼ tsp freshly ground black pepper plus more
2 large eggs
2 cups panko
4 4-oz boneless center-cut pork chops, pounded to 1/8” thickness
6 Tbsp vegetable oil, divided

Combine first 4 ingredients in a large bowl. Whisk olive oil, 1 Tbsp mustard, and juice in a small bowl. Season dressing with salt and pepper. Set salad and dressing aside.

Whisk eggs and 1 Tbsp mustard in a medium bowl. Combine panko, ½ tsp salt and ¼ tsp pepper on a large plate. Season pork lightly with salt and pepper. Dip in egg mixture, then in panko, pressing to adhere.

Working in 2 batches, heat 2 Tbsp vegetable oil in a large nonstick skillet over medium heat and cook pork until golden brown and cooked through, about 2 minutes per side, adding 1 Tbsp vegetable oil after turning. Drain on paper towels.

Toss salad with dressing; season to taste with salt and pepper. Serve pork with salad and lemon wedges for squeezing over.

Chili-Glazed Pork with Sweet Potato Hash

Real Simple
Hands On: 25 minutes
Total: 25 minutes

Serves 4

Ingredients:

1 Pork tenderloin (about 1 ¼ pounds)
1 tablespoon plus 1 teaspoon olive oil
1 teaspoon chili powder
Kosher salt and black pepper
2 tablespoons pure maple syrup
2 medium sweet potatoes (about 1 pound), peeled
2 large shallots, chopped
1 5-ounce package baby spinach, chopped
Hot sauce (optional)


Heat broiler. Place the pork on a foil-lined rimmed baking sheet. Rub with 1 teaspoon of the oil, the chili powder, and ¼ teaspoon each salt and pepper. Broil, turning occasionally and basting with the maple syrup twice, until cooked through, 10 to 12 minute. Let rest for 5 minutes before slicing.

Meanwhile, in a food processor fitted with the coarse grating disk, grate the sweet potatoes.

Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. Add the sweet potatoes and cook, tossing occasionally, until tender, 7 to 9 minutes more. Add the spinach and cook, tossing, until just wilted, 1 to 2 minutes more.

Serve the pork and potatoes with the hot sauce, if desired.

>>Tip: Grating the sweet potatoes in a food processor will yield long, pretty shreds for the hash. If you don’t feel like pulling out your machine, use a box grater. But keep in mind that the potato pieces will be shorter and will require slightly less cooking time.

Kalua Pig in a Slow Cooker

Allrecipes.com

1 (6 pound) pork butt roast
1 1/2  tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring


Directions

Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.

Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.

Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

**I used a 5 lb roast and cooked it on "low" setting for 17 hours.  I removed the fat before serving.  Super easy and tasty, we ate in tacos with fresh tortillas and grilled veggies.  Would also be tasty as BBQ pork.  If sticking with Hawaiian theme, white rice and macaroni salad would be appropriate.

Pork Loin with Mustard Sauce and Sauteed Squash

Real Simple


Hands On: 20 minutes
Total: 1 hour

Serves 4


Ingredients:

2 Tbsp Olive oil
1 ½ poinds boneless pork loin
Kosher Salt and ZPepper
¼ cup Red wine vinegar
¼ cup Dijon mustard
¼ cup coarsely chopped fresh flat-leaf parsley
1 small onion, cut into 1-inch pieces
3 zucchini and/or yellow squash, cut into 1-inch pieces


Heat oven to 400 degrees. Heat 1 Tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ tsp each of salt and pepper and cook, turning occasionally, until browned, 6 to 8 minutes.

Transfer the skillet to oven and roast, turning once, until the internal temp registers at 145, 40 to 45 minutes. Remove the pork from the skillet and let rest 5 minutes before slicing. To the hot skillet, carefully add the vinegar, mustard, and parsley and stir to combine; set aside.

Meanwhile, in a second large skillet, heat the remaining tablespoon of oil over medium-high heat. Add the onion, zucchini and/or yellow squash, and ¼ tsp each salt and pepper and cook, tossing occasionally, until tender, about 8 to 10 minutes. Serve with the pork and the mustard sauce.

Cider-Brined Pork Chops with Creamed Leeks and Apples

Bon Appétit

September 2001

4 1/4 cups apple cider

3 tablespoons coarse salt
6 allspice berries
1 bay leaf
4 10-ounce bone-in center-cut pork rib chops

4 tablespoons (1/2 stick) butter
5 large leeks (white and pale green parts only), thinly sliced
1 cup whipping cream

1 1/2 pounds Granny Smith apples, peeled, cored, halved, each half cut into 4 wedges
2 tablespoons sugar
1/2 cup chicken stock or canned low-salt chicken broth
1/3 cup Calvados
Olive oil

Bring 4 cups cider, salt, allspice, and bay leaf to boil in large saucepan, stirring to dissolve salt. Cool completely. Place pork in 13x9x2-inch glass baking dish. Pour brine over. Cover; refrigerate overnight.


Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks; sauté until tender, about 7 minutes. Add cream and simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. (Creamed leeks can be made 1 day ahead. Cover and chill.)

Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat. Add apples and sauté 10 minutes. Add sugar and sauté until apples are golden, about 6 minutes longer. Add stock, then Calvados and remaining 1/4 cup cider. Simmer until liquid thickens slightly and apples are tender, stirring occasionally, about 5 minutes. Set aside. Prepare barbecue (medium heat) or preheat broiler. Drain pork. Rinse under cold water; pat dry. Brush pork with oil. Grill or broil to desired doneness, about 5 minutes per side for medium.

Meanwhile, rewarm leeks, thinning with 1 to 3 tablespoons water if necessary. Bring apples to simmer. Spoon leeks onto plates. Top with pork, then apples.

Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce

Bon Appetit November 2009
Prep: 35 min Total: 35 min

4 Servings



1 1 ¼ pound pork tenderloin, trimmed, cut crosswise into ½ inch thick rounds, then cut into ½ inch wide strips
1 Tablespoon cornstarch
2 Tablespoons Asian sesame oil, divided
1 Tablespoon minced peeled fresh ginger
3 Small unpeeled tangerines or clementines, cut (with peel) into ¾ inch pieces
¼ cup Asian sweet chili sauce
2 Tablespoons soy sauce
¼ teaspoon Chinese five-spice powder
6 baby bok choy, cut crosswise into 1” thick ribbons, tough bases discarded
4 green onions, thinly sliced on diagonal, divided


Place pork tenderloin strips in medium bowl; sprinkle with salt and pepper and toss with cornstarch to coat. Heat 1 Tablespoon sesame oil in large nonstick skillet over medium-high heat. Add minced ginger; stir 30 seconds. Add pork tenderloin strips; stir-fry until pork is beginning to brown and is almost cooked through, about 3 minutes. Add tangerine pieces; toss 30 seconds. Add sweet chili sauce , soy sauce, and Chinese five-spice powder; boil until sauce in skillet thickens slightly, tossing to blend, about 1 minute. Stir in remaining 1 Tablespoon sesame oil, bok choy and half of the sliced green onions. Stir-fry just until bok choy is wilted, 1 to 2 minutes. Season to taste with salt and pepper. Transfer to bowl; sprinkle with remaining sliced green onions and serve.

Grilled Pork Tenderloin Roulade

Cooking Light September 2009

Ingredients

1lb Pork tenderloin, trimmed

¼ cup chopped shallots

¼ cup crumbled goat cheese

3 Tbsp chopped walnuts, toasted

2 tsp chopped fresh thyme



Preparation:

Prepare grill to medium heat. Slice tenderloin lengthwise, cutting to, but not through, the other side. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to ½ - inch thickness using a meat mallet or heavy skillet. Sprinkle shallots, cheese, walnuts and thyme on tenderloin. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Sprinkle with ¼ teaspoon of salt and ¼ teaspoon of pepper. Place pork on grill rack coated with cooking spray. Grill for 27 minutes or until a meat thermometer registers 155 degrees, turning after 13 minutes. Remove from grill; lightly cover with foil. Let stand for 10 minutes, cut crosswise into 8 slices. Yield: 4 servings (serving size; 2 slices).

Calories 206. Fat 9.6g. Protein 26.5g. Carb 2.8 g. Sodium: 242mg

Jeanne's Famous Chicken Adobo (Slow Cooker)

Jeanne Dardis via   http://www.food.com/

3 -4 lbs pork (cut in 2-inch cubes) or 3 -4 lbs chicken (cut into serving pieces)

1/2 cup vinegar
1/2 cup soy sauce
1 cup water
2 -3 bay leaves, crumbled
2 teaspoons peppercorns (whole)
4 garlic cloves, crushed
1 medium onion, chopped
3/4 teaspoon ground pepper
2 teaspoons salt (optional, I do not put it in, it is what the original cook uses)

Directions:
Prep Time: 15 mins
Total Time: 15 mins

**Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
 
 
Slow Cooker instructions
 
Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
 
Allow meat to sit at room temperature for at least 15 minutes.
 
Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
 
Serve with rice.
 
To freeze: Combine all ingredients in a ziptop bag. Freeze. To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed

Proscuitto Wrapped Pork Tenderloin with Roasted Sweet Potatoes and Pears

Real Simple

Ingredients

2 medium sweet potatoes (about 1 pound), peeled and cut lengthwise into wedges
2 firm red Bartlett pears, cut into wedges
2 tablespoons olive oil
8 sprigs fresh thyme
kosher salt and black pepper
1 piece pork tenderloin (1 1/4 pounds)
1/4 pound thinly sliced prosciutto
1 tablespoon honey

Directions

Heat oven to 425º F. On a large rimmed baking sheet, toss the sweet potatoes, pears, oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for 15 minutes.
Meanwhile, wrap the pork in the prosciutto, slightly overlapping the slices to cover the pork completely.
Push the vegetables to the edges of the baking sheet, place the pork in the center, and drizzle the pork with the honey. Roast until the pork is cooked through and the sweet potatoes and pears are tender, 20 to 25 minutes. Let the pork rest for at least 5 minutes before slicing. Serve with the sweet potatoes and pears.

Beer-Can Pot Roast

From GQ Magazine

Ingredients:

3 lbs beef chuck, in chunks
Salt and pepper
Olive oil
Beer
Carrots and onions, chopped
Parsley (3 sprigs)

Preparation:

Generously season the beef with salt and pepper.

Over medium flame, heat enough olive oil to evenly coat the base of a large heavy-bottom pot. When the oil is hot, add the beef and cook on all sides until it is evenly brown and crispy. Remove and place on a plate, uncovered.

Pour in a bit of beer, let simmer, and scrape up the tasty brown bits with a wooden spoon. Add the vegetables. Use enough to make a deep bed, maybe two large onions and three big carrots--it all depends how big the pot is. You can also add unpeeled garlic; fennel and ginger are a nice touch with pork. Cook on low flame, stirring occasionally, for a bout 45 minutes, till well carmelized.

Preheat the oven to 350 degrees.

Place the beef back in the pot, nestled among the vegetables. Add the parsley. Pour in the rest of the beer so it comes about halfway up the sides of the meat. You may need more than one can.

Cover, place in the oven, and cook for two to three hours, until the meat is meltingly tender.

Remove the meat, place on a plate, and cover with aluminum foil. Pour the cooking liquid through a mesh strainer and discard the vegetables. At this point, you can serve the liquid as is, or you can put it back on the stove in a smaller pot over medium heat to intensify flavors.

To serve, keep the meat in chunks or shred it, and place on a platter. Pour some of the cooking liquid over it (serve the rest on the side). Pair it with buttered egg noodles or mashed potatoes or pureed celery root. Devour.

Sausage with Cabbage and Corn Saute

Ingredients:

2 Tbsp olive oil
8 Italian sausages (about 1 1/2 pounds)
1/2 small head red cabbage, thinly sliced (about 6 cups)
1 large onion, thinly sliced
1/4 cup balsamic vinegar
1 cup corn kernels (from 2 ears or frozen and thawed)
kosher salt and pepper

Preparation:

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Prick the sausages with a fork and cook, turning occasionally, until browned, 10 to 12 minutes. Transfer to plates.

Heat the remaining oil in the skillet over medium heat. Add the cabbage and onion and cook, stirring occasionally, for 5 minutes. Add the vinegar and cook, stirring occasionally, until the cabbage is just tender, 3 to 4 minutes.

Stir the corn, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Serve with the sausage.

Grilled Pork and Broccoli Rabe with Pistachio Couscous

Ingredients:

1 10-ounce box couscous (1 1/2 cups)
1 1-pound piece pork tenderloin
1 Tbsp plus 1 teaspoon olive oil
2 teaspoons dried oregano
kosher salt & pepper
1 large bunch broccoli rabe
2 lemons, cut in half crosswise
1/4 cup roasted pistachios, chopped (about 1 ounce)

Preparation:

Cook the couscous according to the package directions.

Heat grill to medium-high. Rub the pork with 1 teaspoon of the oil and season with the oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a bowl, toss the broccoli rabe with the remaining 1 tablespoon of oil and 1/4 teaspoon each of salt and pepper.

Grill the pork, covered, turning occasionally, until cooked through, 18 to 22 minutes. Fifteen minutes into the cooking, place the broccoli rabe and lemons on the grill. cook, turning, until the broccoli rabe is tender and the lemons are charred, 6 to 7 minutes.

Fluff the couscous and mix in the pistachios. Slice the pork and serve with the broccoli rabe and lemons.

Sauteed pork chop with sage-cider cream sauce

From: Gourmet Dec 2004

Ingredients:

1 (1-inch-thick) rib pork chop
1 tablespoon extra-virgin olive oil
1/3 cup finely chopped onion
2 tablespoons cider vinegar
½ cup water
¼ cup heavy cream
1 teaspoon finely chopped fresh sage
1 ½ teaspoons finely chopped fresh parsley
freshly ground black pepper

Preparation:

Pat chop dry and season with salt and pepper. Heat oil in an 8- to 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown chop, turning over once, 5 to 6 minutes total. Transfer with tongs to a plate.
Pour off all but 1 teaspoon fat from skillet and reduce heat to moderate, then cook onion, stirring occasionally, until softened and golden brown, 2 to 4 minutes. Add vinegar and boil until liquid is evaporated, about 3 seconds.
Return chop to skillet along with any juices accumulated on plate, then add water, cream, and sage and simmer, covered, without turning, until thermometer inserted horizontally into center of chop (avoid bone) registers 150?F, 5 to 6 minutes. Transfer chop to a clean plate, then simmer sauce, uncovered, stirring, until liquid is reduced to about 3 tablespoons, 1 to 2 minutes. Stir in parsley and salt and pepper to taste. Spoon sauce over chop.

Spiced Pork Tenderloin with Maple-Chipotle Sauce

Ingredients:

Pork
½ teaspoon salt
½ teaspoon dried thyme
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground black pepper
1/8 teaspoon ground allspice
2 (1-pound) pork tenderloins, trimmed
2 teaspoons olive oil

Sauce
1 (7-ounce) can chipotle chiles, canned in adobo sauce
½ cup maple syrup
3 Tablespoons fat-free, less-sodium chicken broth
1 ½ Tablespoons cider vinegar

Preparation:

To prepare pork, combine first 6 ingredients; sprinkle evenly over pork. Place in a large zip-top plastic bag; seal and refrigerate 3 hours. Preheat oven to 375 degrees. Remove pork from bag. Place pork in a roasting pan; drizzle with oil. Bake at 375 for 30 minutes or until a thermometer inserted in center of pork registers 155 degrees. Remove pork from pan; cover and let stand 10 minutes. To prepare sauce, remove 2 teaspoons adobo sauce from can of chiles; reserve remaining chiles and sauce for another use. Add 2 teaspoons adobo sauce, syrup, broth, and vinegar to roasting pan, scraping pan to loosen brown bits. Cook over medium heat 5 minutes, stirring constantly. Remove from heat. Place pork in pan, turning to coat. Remove pork from pan, reserving sauce in pan. Cut pork into ½-inch-thick slices. Strain sauce through a fine sieve into a bowl; serve with pork. Yield: 8 servings (serving size: 3 ounces pork and about 1 tablespoon sauce).

Calories 201; Fat 5.1g; Protein 23.9g; Carb 13.8g; Fiber 0.3g