Café con Leche

Ingredients
Brown Sugar Glaze
1 C Brown Sugar
2 tbsp. Flour
1/2 tsp. Dry Mustard
1 tsp. Cloves
1/4 C Vinegar

Directions
1. Mix together all ingredients and brush glaze on meat.
2. Preheat oven to 350° F. Over high heat add about 2 tablespoons olive oil to a an oven-proof skillet. Place pork, fat side down in pan. Sear for about 2 minutes, then turn and sear the other side. Place in oven and roast until done, about 45 minutes. To make sure that it's cooked and not overcooked and dry you will need to check with a meat thermometer. The temperature should be 150-155° F. Place on a cutting surface and let it rest for 10 minutes before slicing. The meat will continue to cook to the proper temperature. Slice, serve and enjoy.

Posted by Rosa at 11:31 AM | Permalink | Comments (0)

Ingredients
3 tablespoons vegetable oil
3 tablespoons fresh orange juice
2 tablespoons soy sauce
1 1/2 teaspoons chili-garlic paste
1 1/2 teaspoons Asian sesame oil
1 teaspoon finely grated orange zest
2 garlic cloves, minced
1 pound pork tenderloin, cut into 1/2-inch-thick slices
salt and freshly ground pepper
2 bunches or 1/2 lb of arugula

Directions
1. In a bowl, combine 1 tablespoon of the vegetable oil with the orange juice, soy sauce, chili-garlic paste, sesame oil, zest and garlic. Transfer 2 tablespoons of the marinade to a bowl, add the arugula and toss. Season with salt and pepper. Add the pork to the remaining marinade; let stand for 15 minutes.

2. In a large skillet, heat the remaining 2 tablespoons of vegetable oil until shimmering. Drain the pork, scrape off the marinade and season with salt. Cook over high heat, turning once, until browned, 4 minutes. Transfer to a plate.
Add the arugula to the skillet and cook over high heat, tossing, until wilted, about 1 minute. Transfer the arugula to plates and top with the pork.

Posted by Rosa at 03:07 AM | Permalink | Comments (0)

Ingredients

One 12-ounce pork tenderloin, cut into 6 medallions and flattened slightly
1 teaspoon Madras curry powder
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/2 cup butternut squash, cut into 1/3-inch dice
1 small red onion, thinly sliced lengthwise
2 large shiitake mushrooms, stemmed, caps thickly sliced
1 tablespoon balsamic vinegar
1 teaspoon thyme leaves

Directions

1. Heat a large, heavy skillet until hot to the touch. Season the pork medallions with the curry powder, salt and pepper. Add the olive oil to the skillet, then add the pork medallions and cook over moderately high heat until lightly browned on one side, about 2 minutes. Turn the medallions and add the butter. Move the pork to one side of the skillet and add the squash. Cook, stirring the squash occasionally, until crisp-tender, 2 minutes. Transfer the pork medallions to a plate and keep warm.

2. Add the onion and shiitake to the squash, season with salt and pepper and cook, stirring until all of the vegetables are tender, about 3 minutes. Add the balsamic vinegar, thyme and any accumulated pork juices to the squash. Spoon the vegetables onto plates, arrange the pork medallions around them and serve.

TOTAL TIME: 25 MIN
SERVES: 2

From Food & Wine Magazine

Posted by Rosa at 08:43 PM | Permalink | Comments (0)

Ingredients

¼ cup pine nuts
4 six-ounce center-cut boneless pork chops, about 1 inch thick
Olive oil, for brushing
Salt and freshly ground pepper
4 firm nectarines, halved and pitted
2 tablespoons balsamic vinegar
1 tablespoon honey
½ small red onion, thinly sliced
1 tablespoon shredded basil

Directions

1. Light a grill. In a skillet, toast the pine nuts over high heat, stirring, until golden, about 4 minutes. Transfer to a bowl.

2. Brush the chops with oil and season with salt and pepper. Grill the chops over high heat, turning once, until cooked through, 10 to 11 minutes. Transfer to a plate; let rest for 5 minutes.

3. Meanwhile, brush the nectarines with olive oil and grill cut side down until browned, about 3 minutes. Turn and grill until charred and softened, about 2 minutes longer; cut into 1/2-inch dice. Put the nectarines in a bowl and stir in the vinegar and honey. Add the onion, basil and pine nuts and season with salt and pepper. Serve the pork chops topped with the relish.

4 SERVINGS
TOTAL TIME 30 MIN

Recommended Wine:
A fruity, flamboyant Australian red like the 2002 Tintara McLaren Vale Shiraz or 2002 Grant Burge Barossa Vines Shiraz.

From Food & Wine Magazine

Posted by Rosa at 11:15 PM | Permalink | Comments (0)