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Breaded Whole Pork Tenderloin

A whole pork tenderloin is hard to beat for entertaining or special family dinners. It’s easy to prepare in a variety of ways, easy to slice and there’s virtually no waste. The only prep needed may be to remove any tough silver skin on the outside, and this is easily done with a sharp knife. Very often, this is already done for you when you purchase the meat.

This recipe coats a nicely seasoned whole tenderloin in a conventional 3-step breading process that ends with crisp panko breadcrumbs. Panko is now available in most major grocery stores next to regular breadcrumbs. Regular breadcrumbs may be used, but you’ll miss out on the great crunch from the panko crumbs.

The USDA now recommends cooking fresh pork to an internal temperature of 145°F (down from the older recommendation of 160°F) which results in a juicier piece of meat that is slightly pink. I like a two-step cooking that involves browning the meat first on top of the stove and then finishing the cooking in the oven to assure even cooking. I always use a meat thermometer to test for doneness.

The end result is a succulent, fork-tender mini-roast with an addictive crunchy coating. It is important to permit the meat to rest after removing it from the oven. This allows the juices to evenly redistribute throughout the meat and makes slicing easier. An average whole pork tenderloin will serve four people. Count yourself lucky if you have any leftovers. Cold and thinly sliced, this tenderloin makes a terrific sandwich the next day.

Breaded Whole Pork Tenderloin

1 whole pork tenderloin
Seasoned Salt (I prefer Lawry’s but plain salt may be substituted)
Black pepper to taste
½ cup all-purpose flour
1 egg, beaten
2 cups panko breadcrumbs
Canola or vegetable oil for frying

Rinse pork under cold water and pat dry with paper towels. If the ends of the tenderloin are loose or very thin, tuck them under and tie with kitchen twine to secure. Season on all sides with salt and pepper, then dredge in flour, tapping off any excess flour.

Beat the egg in a pie plate and roll the tenderloin around in it to coat with the egg. Place the panko on a large piece of wax paper in an even layer. Roll the tenderloin in the panko to coat well, gently pressing the crumbs into the egg coating.

Over medium heat, heat about one inch of oil in a non-stick skillet large enough to hold the tenderloin. When the oil is hot, carefully place the breaded tenderloin into the oil and brown evenly on all sides. Turn the pork carefully to avoid scraping the breading off. Tongs are helpful with this step. While the oil is heating, pre-heat oven to 350°F.

When the tenderloin is browned on all sides, remove from the oil and place on a rack in a baking pan. Roast the tenderloin at 350°F for about 15-20 minutes, or until the internal temperature of the meat reaches 145°F on a meat thermometer.

Remove from the oven and let the meat rest for 10-15 minutes, uncovered, before slicing with a sharp knife.

Serves 4.

2013: 03/18
CATEGORY: Recipes
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Perfect Corned Beef

With St. Patrick’s Day around the corner, I’ve received a few emails about corned beef. I am re-publishing this post from two years ago about corned beef in hopes it will be helpful to new readers. This is still my preferred method for turning out a corned beef that starts with a store-bought piece of meat. I’ve been meaning to try corning my own beef brisket from scratch…perhaps next year!

Corned Beef

Ever wonder how deli-style corned beef can be sliced into perfect slices without shredding like your Sunday pot roast?

Finding the right cut is the first step. You will find plenty of bargains around St. Patrick’s Day. Supermarket corned beef comes in two versions, a “point” cut and a “flat” cut. If you like a corned beef that has a high amount of fat and is difficult to slice go for the cheaper of the two cuts, the point cut. If you want a piece of corned beef that yields picture perfect slices that are great for sandwiches you’ll want to sort through the corned beef in the butcher case to find a flat cut. This cut has very little waste and can actually be a better bargain than the cheaper point cut that can often be 50% fat.

Take a minute or two and pick the packages up; look at them closely. Find one that is about 2-3 inches thick. Look at each side and go for one that looks even with no streaks of fat running through the middle of the meat. A layer of fat on the top is desirable, but not running through the middle of the cut. Buy a piece larger than what you need, it will shrink quite a bit while cooking, but one that will fit in your pan.

My preferred cooking method for this is a pressure cooker. You can also simmer corned beef on top of the stove or braise it pot-roast style in the oven, but pressure-cooking will remove much of the excess salt used to cure the beef, leaving the meat tender and moist. It also cooks in an hour.

Remove the meat from the package and rinse it well. Throw away that nasty little package of spices that often comes with a vacuum-packed corned beef. There’s really not enough of anything there to give much in the way of flavor and I feel the stale bay leaves overpower the meat.

Tie the roast in both directions to help keep it’s shape and place on a rack in a pressure cooker. Add plain water according to your pressure cooker’s instructions. In my 6-quart pressure cooker and a rack that holds the meat about 2 inches from the bottom of the pan, I need about 3 quarts of water. No need to season the water, the beef is already highly seasoned, probably even too highly salted for most tastes.

Cook the beef under pressure for 60 minutes (alternatively, simmer, covered, on top of the stove or in the oven for about 2-3 hours or until fork tender). Remove the roast from the pan after the pressure drops and the lid is safe to remove. Discard the cooking water-it’s yucky. Simmer your cabbage and potatoes separately in chicken broth, if your menu includes them.

Wrap the meat tightly in plastic wrap, place on a flat plate. Place another plate on top and weigh it down with heavy cans, or a very heavy pan (the more weight the better). Allow the meat to cool for at least an hour (or over night). Unwrap and slice with a sharp knife. Voila! Corned beef that can be sliced as thick or thin as you like, without shredding. Serve with cabbage that is stir fried in a little bit of butter until just tender and a glass (or two) of Guinness.

2013: 03/13
CATEGORY: Recipes
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Miso Fried Eggs

Something really good happens when butter is mixed with miso. It’s a classic combo for sautéing fish and seafood dishes, especially scallops. So why not eggs?

The flavor of miso, light miso in this recipe, is very close to good soy sauce. No big surprise considering soy sauce is basically liquid miso (more or less) with a touch of caramel. Both are just different stages of fermented soy beans. The subtle, savory flavor of miso does something very interesting to a fried egg.

A miso fried egg is terrific on top of fried rice or a bowl of ramen noodles, but I happen to love these for breakfast served just as I do with plain eggs, over easy with a side of buttered toast. The miso adds something so tasty to a fried egg, you won’t even miss the bacon or sausage.

Miso paste comes in a variety of styles, with light miso being the mildest version. These days, miso can be found in most major supermarkets in the refrigerated specialty food section. It keeps for a very long time tightly covered and refrigerated.

Miso Fried Eggs
2 eggs
4 teaspoons butter
2 teaspoons light (sometimes called white) miso paste

Melt the butter over medium heat in a non-stick pan. Add the miso paste and loosen it up with a spoon or fork, mixing it in with the butter.

When the butter begins to sizzle, gently break each egg into the pan on top of the butter-miso mixture. Gently cook the eggs over medium heat, giving the egg whites time to set before flipping over to cook the other side. Fry until desired doneness. Do not increase the heat while cooking to avoid scorching the miso. The eggs should almost “poach” in the miso butter.

Serve right away on top of fried rice, ramen noodles or with buttered toast.

2013: 03/10
CATEGORY: Recipes
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Roast Duck

I am not going to lie and say roasting a duck is as easy as roasting a chicken. It isn’t quite as easy as that, but it’s not rocket science. To begin with, I do an overnight dry brining, just as I do with a whole chicken. Opinions vary about brining duck, but I find an overnight rest in a dry seasoning mixture helps keep the meat moist and is an easy way to flavor the bird all the way through.

The dry brining process is simply a rub of salt, sugar and any optional flavoring of your choice. It is as simple as that. While a rub of just salt and sugar will result in a classic roast duck with crisp skin, duck lends itself well to a variety of seasonings. The duck you see here in these photos was lightly scented with Chinese five-spice powder and a bit of dried tangerine peel added to the salt & sugar rub before placing it in a zip-lock bag and refrigerating it overnight. Any herb, spice or fruit essence that suits your menu may be used.

A typical 5-6 lb. supermarket duck will generally feed two people, but don’t toss the carcass and wings out. I refrigerate the carcass and turn it into a terrific stock the following day. Hang on to that rendered duck fat, too. Strain it into a jar,cover and refrigerate until needed to make amazing roast potatoes or potato pancakes.

Roast Duck

2 tsp salt
2 tsp white sugar
½ tsp Chinese five-spice powder (optional)
6 cloves garlic, peeled
1 5-6 lb duck, thawed, rinsed and dried well

The night before serving, rub the thawed, rinsed and dried duck all over inside and out, with the dry seasoning mixture. Slide the duck into a zip-lock plastic bag, place on a tray and refrigerate overnight.

Preheat oven to 375°F. Remove the duck form the bag. Rinse well and pat dry with paper towels. Place the garlic cloves inside the cavity. Tie the legs together with kitchen twine (helps the duck cook evenly and keeps the garlic inside).

Place the duck on a rack in a roasting pan and roast the duck, breast side up for 30 minutes. Turn duck over, and roast 30 minutes more. Turn duck over once more (breast side up again) and continue to roast the duck until skin is brown and crisp, about 40-45 minutes more, or until internal temperature taken with a meat thermometer in the thickest part of the thigh reaches 165°F.

Transfer duck to a cutting board and let stand 15 minutes before carving. Serves 2.

2013: 02/25
CATEGORY: Recipes
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Shrimp with Green Onion Polenta

Is it polenta or grits? If you are in southern Europe, you’ll call it polenta. If you are in the southern U.S., it’s grits. They both use cornmeal and are cooked in the same fashion.

This recipe can very easily be called Shrimp and Grits, a very popular dish from the American south. My recipe calls for the cured Italian ham, Prosciutto, but cured country ham, like those found in the southern states could also be used with identical results. Whether you call it Shrimp and Polenta or Shrimp and Grits the dish is a winner. Serve with a simple green salad and a crisp white wine for a dish that’s perfect for special occasion entertaining.

The polenta recipe below makes a soft, creamy polenta, but if your brand of polenta/cornmeal has a recipe on the package for “soft” polenta, use that method, as the water to cornmeal ratio can vary slightly, depending on the brand. There are also quick cooking “instant” polentas available. Simply follow the package instructions and finish the recipe with the green onions mentioned below.

Shrimp with Green Onion Polenta

1 ½ pounds raw medium shrimp, peeled and deveined
Juice of 1 lemon
½ -1 tsp hot pepper sauce
1 ½ tablespoons butter
¼ cup prosciutto, small dice
1 large shallot, chopped
1 garlic clove, minced
1 tsp cornstarch
1 cup low-sodium chicken stock
¼ cup white wine or sherry
¼ c finely minced Italian parsley

For the polenta:
5 cups water
1 tsp salt
1 cup polenta (or stone ground grits or cornmeal)
1 cup thinly sliced scallions (green onions)

Combine the shrimp with the lemon juice and a couple of generous splashes of hot pepper sauce. Set aside while making the polenta.

For the polenta: In a large heavy saucepan or Dutch oven, bring 5 cups of water and 1 teaspoon salt to a boil. Slowly whisk the cornmeal in a little at a time. Reduce the heat to a low simmer and cook over low heat for 35 to 45 minutes, stirring occasionally at first and more frequently toward the end (or follow package instructions if you are using an instant polenta). Remove from heat and stir in the green onions. Cover until ready to serve.

For the Sauce: While the grits are simmering, add the butter to a sauté pan over medium heat and just lightly brown the prosciutto. Stir in the shallots and garlic and briefly sauté for 1 minute. longer. Stir the cornstarch into the stock and wine, add to the ham mixture and cook for 2-3 minutes longer, or until slightly thickened. Taste for seasoning and add salt, if needed. If sauce is too thick, add a small amount of additional stock, water or wine. Continuing over medium heat, add the shrimp. Cook, stirring frequently, until the shrimp are opaque and cooked through, about 5-6 minutes. Remove from the heat stir the parsley in. Serve immediately, mounding the grits in large shallow bowls or on plates. Spoon the shrimp and sauce over the polenta.

Serves 4-6

2013: 01/28
CATEGORY: Recipes
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Greek Souvlaki Sandwich

Classic Greek pork souvlaki inspires this delicious sandwich. Traditional souvlaki would be made with skewered and grilled cubes of pork, but on the rare, rainy Las Vegas afternoon, the outdoor grill isn’t an option. Instead, pita bread is filled with tender, stir-fried pork strips featuring bold Greek flavors, and topped Gyro-style with the yogurt and cucumber sauce, tzatziki.

Just like their Mexican cousin, the taco, these sandwiches would be perfect for casual entertaining. The recipe is easily doubled (or tripled). Because the meat can be served at room temperature, it can be made a day in advance.

If you have the grill fired up and want to go the more traditional souvlaki route, just marinate one-inch cubes of pork in the marinade below for an hour or so, thread onto skewers and grill until cooked through. Boneless chicken breast can be substituted for both the stir-fired and grilled versions.

Marinated Greek Pork

1 lb boneless pork sirloin chops
Juice of 1 lemon
1 clove garlic, finely minced
½ tsp oregano
½ tsp salt
¼ tsp granulated sugar
¼ tsp freshly ground black pepper
2 tablespoons olive oil
Fresh pita bread

Optional toppings:
Thinly sliced sweet onions
Sliced kalamata olives
Greek pepperoncini peppers, drained and sliced
Sliced tomatoes
Shredded lettuce

Thinly slice the pork and place in a bowl. Squeeze the lemon and add to the pork strips, along with the garlic, oregano, salt, sugar pepper and olive oil. Combine well and set aside to marinate about 20 minutes.

Preheat a non-stick pan over medium-high heat. Add the pork strips and stir fry until any liquid is evaporated and the meat is lightly browned, about 7-10 minutes. Cool and serve. Can be made a day in advance and refrigerated. Very good served at room temperature.

To serve, fill pita with pork strips, any of the optional topping and tzatziki sauce (recipe below).

Serves 6-8 (depending on size of the pita bread)

Tzatziki Sauce

8 oz. Greek yogurt
4 oz. sour cream
1 medium cucumber, peeled grated and squeezed dry
Juice of ½ lemon
1 small clove garlic, finley minced and mashed
1 tsp olive oil
¼ tsp salt

Peel, grate and squeeze the cucumbers to remove as much water as possible. Place in a medium bowl, add the remaining ingredients in a bowl and stir well. Cover and refrigerate until serving time. Can be made a day in advance and refrigerated until needed.

2013: 01/27
CATEGORY: Recipes
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Meyer Lemon Cocktail

There’s no question that standard supermarket lemons are an indispensable ingredient in cooking and baking. They’re yellow and tart, and there’s never any mystery about what’s inside. But there’s one variety of lemon that I’m really crazy about–the Meyer lemon. Meyer lemons are a cross between the standard lemon and mandarin oranges, and they have the best qualities of both fruits. The mandarin orange genetics tame the harshness of the lemon. They’re like crack to me. I’ll drive miles across town to a grocery store I know has them. Unfortunately the season is short. They start making an appearance here in Las Vegas in late December and seem to go missing by the end of January. I make the most of them while I can by freezing a few cups of juice in half-cup portions for use later in the year. It’s liquid gold to me.

One of the best ways to appreciate the nuances of this citrus fruit is in a simple glass of lemonade. This easy recipe makes the best lemonade imaginable, but we like to add a shot of a good tequila or rum for a very nice adult version of lemonade.

The base for this cocktail is a quick sugar syrup scented by a bit of the rind, easily removed with a vegetable peeler prior to cutting in half and squeezing the juice. Meyer lemons are very juicy with a thin skin, making them easy to squeeze. The recipe below is for one drink, but mixing up a pitcher is easy, perfect for football games and entertaining.

Meyer Lemon Cocktail
1/3 cup Meyer lemon juice
1/4 cup cold sugar syrup (see recipe below), more or less to taste
1 shot (1.5 ounces) tequila, rum or vodka
Crushed ice

Fill a glass to the top with crushed ice. Add the lemonade mixture and liquor of choice. Garnish, if desired with fresh fruit, mint or a lemon wedge. Stir & serve.

Makes one 8-ounce cocktail.

Meyer Lemon Scented Syrup

Makes 1 cup
2 Meyer lemons
1 cup sugar
1/2 cup water

Use a vegetable peeler to remove the zest (colored layer of skin only) from the lemons in large strips.

Combine the sugar and water in a medium saucepan. Bring to a boil, then reduce the heat to low and simmer until the mixture is clear. Remove from the heat and set aside to cool. Cover and refrigerate until needed. Can be easily doubled for a large batch of lemonade.

Note…when we’re serving a large party or event, we’re particularly fond of the fun and unique eco-friendly serving options like the fruit pic shown in the photo above, that we find at Restaurantware.com

2013: 01/19
CATEGORY: Recipes
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Brussels Sprouts

There’s no need to be apprehensive about Brussels sprouts. Forget about the overcooked, bitter sprouts of your youth and give them a second chance with this quick, easy and very tasty recipe. For best results choose bright green, medium sized sprouts with firm, tight leaves and do not overcook them. Sprouts may be cooked whole but slicing them thinly before cooking helps dispearse some of the slightly bitter flavor that some people dislike. With so few fresh vegetable options during the winter months, Brussels sprouts can be a welcome change from the broccoli doldrums when properly cooked.

And, for a more dressed up recipe featuring this often abused veggie, check out my recipe for Brussels Sprouts with Bacon and Almonds.

Quick Sautéed Sprouts

1 lb fresh Brussels sprouts
¼ cup water
1 chicken bouillon or stock cube (or equivalent of any other instant bouillon product-see note)
½ tsp white sugar
2 tsp butter

Rinse the sprouts under cold water and drain. Trim off the stem ends, and remove any loose, dark green outer leaves. With a sharp knife, slice the sprouts thinly.

Melt the butter in a saucepan, add the water, bouillon cube and sugar, and heat until the cube dissolves. Turn the heat to medium high and add the sliced sprouts. Continue to cook for about 4 minutes, gently turning in the liquid, until just tender but still bright green. The water should be almost entirely evaporated, but add a few drops more if the pan becomes dry before the sprouts become crisp-tender. Do not overcook. Serves 4.

* Note about stock for cooking…while nothing can beat a home made stock for soups and sauces, my personal preference for an instant stock for a quick bit of seasoning in this kind of recipe is the Better Than Bouillon brand in the “reduced sodium” chicken flavor. It’s a little more difficult to find on supermarket shelves, but well worth the hunt if you can find it. But if you prefer not to use this kind of product, just substitute with salt to taste, the dish will still be very good.

2012: 11/25
CATEGORY: Recipes
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Spicy Glazed Ham Balls

Bargains on holiday hams come with a curse…what to do with all the leftover ham. Most leftover ham finds it’s way into bean soup, ham salad and scalloped potatoes, but it also makes these terrific little appetizers that have a bonus-they can be made ahead and frozen until needed.

Grinding the ham is a no-brainer with a food processor-just pulse it in small batches until finely ground. The spicy glaze is a simple sweet and sour glaze spiked with Asian chile-garlic sauce that is available in most supermarkets these days in the Asian food section. Since the heat level of the different brands of the chile sauce varies, the spiciness can be adjusted by using more or less in the recipe below.

Spicy Glazed Ham Balls

1 lb ground ham
1 lb ground pork
1 cup breadcrumbs
¼ tsp ground black pepper
1 tsp light brown sugar
½ cup milk
1 egg

Glaze:
1 cup light brown sugar
¼ cup cider vinegar
1 tsp Asian chile-garlic sauce (or to taste)

Combine all of the ingredients (except for the glaze) and mix well, hands work best for this. Roll into small balls and place on a cookie sheet sprayed with non-stick cooking spray (or line the cookie sheet with non-stick aluminum foil).

Bake at 350 degrees until cooked through, about 15 minutes. Set aside or freeze until ready to serve.

Before serving, prepare the glaze in a non-stick pan over medium heat by combining the brown sugar, vinegar and chile paste. Taste for seasoning and adjust to your taste by adding more sugar or chile paste, but be careful not to make the sauce too thin with additional vinegar or the glaze won’t adhere to the meat balls.

Add the ham balls and gently turn around in the glaze until evenly coated and heated through. Serve warm or at room temperature with toothpicks.

Makes about 2-3 dozen, depending on the size.

The bamboo serving pieces shown here, as well as many other unique serving options for entertaining, may be ordered from Restaurantware.com

2012: 11/22
CATEGORY: Recipes
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Grilled Pork Loin Roast

A boneless pork loin roast is a great choice for an economical Sunday dinner, but it can lack flavor and tends to dry out if not cooked properly. Both problems are easily solved with an optional, simple overnight brining. I’m totally sold on the brining step when it comes to juicy pork as well as chicken and turkey (my foolproof brined turkey recipe is here). The science behind brining allows thorough cooking while guarding against dry, lifeless meat. Add a bit of extra flavor from outdoor cooking on a grill (with or without wood smoke) and the result is a juicy, easy to carve pork roast that can’t be beat for entertaining.

The process is easy…brine overnight, tie the roast for even cooking, season and cook. Even though the brining will help keep the roast moist, the best insurance is a meat thermometer. Many older cookbooks recommend an internal temperature of 165 degrees which accounts for the bad reputation given to generations of dry, overcooked pork roasts. The USDA now recommends that fresh pork be cooked to a minimum internal temperature of 145 degrees. All roasts should be allowed to rest before carving for about 10-15 minutes to allow the juices inside to redistribute. During this resting time, the temperature of the roast will continue to rise another 5-10 degrees.

Many supermarkets sell whole boneless pork loins in cry-o-vac packages. Since pork freezes well, and when I find them on sale, I purchase the whole loin, cut it into two or three portions and freeze what I don’t need for future meals. To gauge how much to buy, figure on 6-8 ounces of pork per person, I always cook a larger roast than I need, the leftover pork is wonderful sliced thinly and reheated in BBQ sauce the next day for easy sandwiches.

Grilled Boneless Pork Loin

1 boneless pork loin roast
1 tsp granulated sugar
1 tsp salt
2 cloves garlic, mashed
½ tsp freshly ground black pepper
1 tsp soy sauce
1 tsp light brown sugar (aids in browing)
½ tsp dried thyme

Optional Brining Step: wash & pat the roast dry with paper towels. Do not trim the thin layer of fat on the outside of the roast. Rub the roast all over with the sugar and salt. Place in a zip lock bag and refrigerate overnight. When ready to cook, remove the roast from the bag, rinse well and pat dry.

Tie the roast in several places with kitchen twine (helps the roast to cook evenly). Rub the roast all over with the garlic, pepper, soy sauce, brown sugar and thyme. Let sit until roast comes to room temperature, about 30 minutes.

Preheat grill. Place the roast on one side away from direct heat and grill, turning occasionally with tong to cook evenly for about 35-45 minutes (depending on thickness of the roast, until the internal temperature reaches 145-150 degrees.

Remove from the grill and let rest for 10-15 minutes before slicing. Remove the kitchen string and slice as desired.