3000 miles 'til dinner.

Prep time: 10 minutes prep,  2+ hours to marinate

Roasting time:  approx. 40 minutes 

Oven temp:  425 degrees, then reduced to 350

Servings:   2+

♥PANTRY, FRIDGE, MARKET♥♥

1.5# pork tenderloin

Marinade

1/4 C. hoisin sauce

1 t. fish sauce

1 T. soy sauce

2 t. lemon or lime juice

1/2 t. five spice

1 large clove garlic, minced

♥PREP

Rinse/dry tenderloin, then place in a zip lock bag or shallow dish (cover). Mix ingredients for the marinade and pour over the tenderloin, coating completely. Refrigerate for 2 to 48 hours. 

♥ROASTING - 425 degrees

Place a rack over a baking pan (lined with foil for easy clean up). Lift the loin onto the rack, tucking under the thinner end so the piece is as even in thickness as possible. Reserve the marinade.  

*Place the pan on the center rack in the oven and roast for 15 minutes @ 450 degrees.

*Reduce the temp to 350 degrees, baste the loin with the reserved marinade, pour boiling water into the pan (1/4”) and roast for 10 minutes. 

*Baste again and roast for 15 minutes.

*Test the thickest park of the loin with a thermometer for doneness (155 degrees) or cut into the center to check; the pork should barely be pink inside. When done, remove the loin from the oven and let rest 10 minutes before slicing.

SERVING: Serve loin as an entree or snack, dipping in Chinese hot mustard and toasted sesame seeds. Also great in sandwiches such as BANH MI (Vietnamese-style Sandwiches).

 Sides to consider:  SOBA NOODLE SALAD w/ PEANUT DRESSING, HONEYED BUTTERNUT SQUASH with YAMS & APPLES, SAFFRON COCONUT RICE, WILD RICE SALAD with MANGO & TOASTED PECANS ,  SAMOSA SNACKS (veg) or STICKY RICE

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute: 1/4 t. sea salt for fish sauce

*consider adding a few or all to the marinade: 2 t. minced ginger, 1 T. rice wine, 1 T. cooking sherry, 1 t. sesame oil, 1/4 t. red pepper flakes

*substitute: tenderloin of beef and lamb (roast to rare/medium rare) or chicken breast but adjust the roasting time

♥ Helpful Hints♥

*pork tenderloin is cut from the full pork loin, the most tender and lean; in your local super market and Trader Joes, it is found the fresh meat department, usually in sealed clear plastic packages. Loin can also be found in local meat shops. Be sure to purchase  ”unseasoned” loin. 

(MIL post)

This dish has been a favorite for years, taught to me by good friend Michael Jenkins who is one of the best “just wing it” cooks I know. He has spent years traveling throughout Mexico and taught me most of what I know about regional cooking. You will notice this dish tastes better the second day as flavors have time to  mingle; it is even more astonishingly delicious.  Substitute chicken or roasted potatoes for a vegetarian option…see ♥♥ WAYS TO “just wing it” ♥♥ 

Prep time: 45 minutes

Time - Roasting Pork:  45 minute @ 375 degrees then 1/2 hour @ 325 degrees

Finishing Verde:  oven @ 325 degrees: 1 to 1-1/2 hours

Servings:  4-6

♥PANTRY, FRIDGE, MARKET♥♥

4 lb. pork butt or boneless country-style pork ribs

1 T. olive oil or fat from roasting pork

2 t. ground cumin

1 large onion, cut into chunks

2 large cloves garlic

1/2 bunch cilantro leaves using some of the slender stems; cut bunch in thirds

1 small to medium serranos chili (or any fresh HOT chili) — add  to taste

1  29 ou. can crushed tomatillos OR 1-1/2 lb. fresh tomatillos, cut into quarters

1  4 ou. can mild chilis OR 2 large fresh mild chilis (anaheims,poblanos or pasillas)

3 C. chicken stock  *add more if needed

2 t. oregano

2 t. sea salt

1 t. black pepper

2 bay leaf

♥PREP - roasting pork, oven 375 degrees  Cut pork into 3” chunks, trimming off excess fat (more fat can be trimmed after the initial roasting). Place pieces in a single layer in a heavy bottom pan and roast, uncovered, until browned, approx. 45 minutes.  Reduce heat to 325 degrees, cover and bake for 30 minutes. 

 ♥PREP - verde sauce  In a 5 qt. heavy bottom pot (that can go in the oven later) dry roast cumin over medium heat until it is aromatic.  Remove from heat and add 2 T. olive oil (or 2 T.  fat from roasting pork). 

In a food processor, pulse onions, garlic, serranos and cilantro until onions are fine dice. Add onions and remaining ingredients to the pot (mild chilies, tomatillos, chicken stock, oregano, salt, black pepper and bay leaf).  Bring to a boil over medium heat, reduce to low and simmer over low heat while pork is roasting, stirring occasionally.

NOTE: if using fresh tomatillos, pulse in food processor until finely chopped.

NOTE: is using fresh chilies/roasting: place on parchment lined pan and roast in 375 degree oven with pork until skins blister all over; place in paper or plastic bag to cool, then remove stem, peel, remove seeds and chop by hand or in processor.

 ♥PREP - finishing/baking pork chili verde. Transfer pork, using slotted spoon, to verde sauce. Remove any excess fat from pork pieces if desired. 

♥BAKE - 325 degrees  Bake pork chili verde, uncovered, for 1 to 1 -1/2 hours. Don’t stir (will break up pieces too much), gently lift pork to taste and test. Adjust seasoning, adding more diced serranos or chili flakes if desired.

♥SERVE - delicious with a dollop of sour cream or creme fraiche (recipe below). Serve with soft tortillas or cornbread, black or brown beans and fresh salsa. Or consider mixing things up a bit and serving Pork Chili Verde with one of our already posted recipes: SAFFRON COCONUT RICE or HONEYED BUTTERNUT SQUASH with YAMS & APPLES

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*chicken chili verde: dark meat works best; reduce initial roasting time to 35 minutes and finishing/baking time to 1 hour 

*vegetarian chili verde:  roasted red potatoes (roast potatoes, tossed in olive oil, until well browned. Add to verde sauce and finish in oven for 1 hour.

*consider: doubling verde sauce and freeze for the next time you want to make  freeze Pork Chili Verde or cheese enchiladas.

♥ Helpful Hints♥

*left over Pork Chili Verde freezes well - 3 months max.

—————————-

Creme Fraiche (make 24-48 hours ahead, allowing for thickening process)

1 C. whipping cream

2 T. plain yogurt, sour cream or buttermilk

Blend together, cover and set in warm place to thicken. 

(MIL post)

My DIL Jessica and friend Mindy requested an easy recipe for Pulled Pork recently…….. she’ll blog and tell you all about it soon!  The pulled pork is easy and delicious with Flakey Baking Powder Biscuits.

Roasting time -   4 hours

Meat choice:  3# pork butt or shoulder

Oven temp:  350 degrees 

Serves: 8  (2 - 3” biscuit sandwiches each)

♥PANTRY, FRIDGE, MARKET♥♥

1  3# pork butt or shoulder

1 pint favorite barbecue sauce

♥Prep

Line the bottom and sides of  an oven proof pan or baking dish with foil (for easy cleanup).  Pat pork dry with paper towels. If the butt is tied with string, remove and flatten. 

♥ Bake

Roast for 2 1/2 hours. Pour barbecue sauce over the pork and roast for an additional 1 1/2 hours.  Test: If you have a meat thermometer, the internal temp should be between 170-200 degrees and/or the pork should be “fall apart tender” 

♥Prepare to serve

Remove from oven and cool for at least 20 minutes. Pour off the fat, saving as much sauce as possible. Shred meat, adding the sauce drippings. 

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*consider the slow cooker method for easy, no worry roasting:  set on highest temp for 1 hour, add barbecue sauce,  turn to low (not warm) or medium and cook for 4-5 additional hours. 

*roasting or slow cooker:  cook half way a day ahead then finish the following day

*not a pork lover:  try with roast chicken, adjusting roasting time

(MIL post)

A tasty sandwich created by layering Vietnamese and/or French ingredients inside a soft baguette (two brands below I’ve found in Portland, both from Vietnamese bakeries)  Actually anything goes when it comes to stuffing these deliciously soft rolls  (a definite requirement for the perfect Banh Mi) so you might even consider pate, mayonnaise, seasoned tofu, cured meats or meatballs, just to name a few.

Roasting time - choose:

                   (1) 4# pork butt:  3 hours

                         (2) 4#  boneless country-style pork ribs: 1 1/2 hours

                         (3) 3# whole fryer:  1 1/2 hours

                         (4) 4# boneless, skinless chicken thighs: 40 minutes

Oven temp:  400 degrees - 20 minutes

                     325 degrees - until tender and easily pulled  with a fork

Serves:  8

♥PANTRY, FRIDGE, MARKET♥♥

1  4# pork butt roast, (or boneless pork ribs or chicken)

10 oz. jar hoisen sauce

3 T. Chinese 5-spice mix 

8 (8”) French soft baguettes (not chewy, crunchy baguette)

Shredded salad mix:

2 C. shredded/grated carrots

2 C. shredded/grated daikon radish

4 green onions, coarse chopped

1 C. coarse chopped cilantro

3 cloves garlic, finely minced

3 T. granulated sugar

3 T. distilled white vinegar or rice vinegar

3 T. lime juice

1 T. fish sauce

1 T. soy sauce

1 English cucumber, thinly sliced (or any cucumber, peeled and sliced)

1 medium hot pepper (jalapeno, serranos or Thai),  chopped or thinly sliced

sea salt, black pepper

♥Prep - pork

Place pork in oven proof dish, rub 5 spice mix on all sides of the road,  then spread on hoisen sauce, using entire jar. 

♥ Roasting pork - 400 degrees, then 325 degrees until tender and easily pulled apart when tested. Remove from oven and set aside to cool for twenty minutes.

♥Prep - shredded salad mix

Put shredded, chopped & sliced  vegetables in a bowl and add sugar, vinegar, lime juice, fish sauce, soy sauce, salt and pepper. Toss and set in fridge  to marinate for at least 30 minutes or as long as 6 hours.

♥Prepare and Serve Sandwiches

Remove roast from pan or leave in pan, but discard fat. Pull pork apart, using two forks.  Cut rolls in half, pile on pork then top with shredded salad mix.  

♥♥WAYS TO “just wing it”.♥♥               consider or substitute

*make your own 5 spice mix:  2 t. ground  Schezwan peppercorns (dry roasted until in a small skillet over medium heat until a lemony perfume rises) 1/2 t. ground  cloves, 1 T. ground cinnamon,  1T.  ground fennel seeds

Note: Schezwan peppercorn is a spice grown in Asian countries; it is  not related to black or red hot pepper. It has a taste all it’s own, slightly lemony in flavor. 

♥ Helpful Hints♥

*soft baguettes, hoisen sauce,  5 spice mix and little shredding utensil — available at Asian markets

*consider: cooking pork or poultry in a crock-pot; set on highest temp for 1 hour then turn to low (not warm) or medium

     ~ pork butt - 6-8  hours

     ~ whole chicken - 4-5  hours

     ~ chicken or boneless ribs - 3 hours

(MIL post)