Mesquite Pork Loin Normandy Food

SEAFOOD NORMANDY

Steps:

• Combine scallops, shrimp, chopped spinach, and diced red bell pepper.
• Bring large pot of water to boil and add chopped onion and celery for flavor. Add 6 ounces fettuccini to the boiling water and cook to al dente.
• Meanwhile, put olive oil in saute pan and heat over medium-high heat. Then add shrimp, scallops, clams, chopped spinach, and diced red bell peppers. Saute for approximately 5 minutes.
• When fettuccini is done, drain. Drop mussels in the boiling water after removing fettuccini. Cook until mussels are open and tender, approximately 1 1/2 to 2 minutes, then drain and combine mussels with ingredients in the saute pan. Add the Alfredo Sauce to the pan and continue cooking for about 2 minutes.
• Add fettuccini to pan and toss until well combined. Plate, sprinkling top with freshly chopped parsley and garnish with lemon twist. Grind fresh pepper and salt if desired.
• Melt the butter in a saucepan over medium-low heat. Add the cream and simmer for 5 minutes, then add garlic, cheese, and cayenne and whisk quickly, heating through. Stir in parsley and serve.
• For a lower fat version, substitute 1 cup milk and 1/4 cup flour separately, instead of heavy cream.

PORK CHOPS NORMANDY

Steps:

• In a large skillet, brown pork chops in butter. Remove and keep warm. In the same skillet, saute pears and shallots until crisp-tender. Add garlic; saute 1 minute longer. Remove from the heat. Stir in brandy; cook over medium heat until liquid is evaporated., Stir in the cream and seasonings; cook for 2-3 minutes or until sauce is slightly thickened. Return pork chops to skillet; cover and cook for 8-10 minutes or until a thermometer reads 160°, turning once.

PORK NORMANDY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in an oven-proof skillet over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
• Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.
• In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
• Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.
• Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.

NORMANDY PORK TENDERLOIN

Steps:

• Heat oven to 400 degrees.
• Rub sage, salt and pepper into the tenderloins.
• Heat oil in skillet over high heat.
• Sear tenderloins until browned.
• Place seared tenderloins on a baking sheet and bake 10 minutes or until temperature is 135 degrees.
• Remove meat and let rest.
• Add more oil to skillet (if needed) and saute onions until soft.
• Add the apples to the skillet and cook for an additional 2 minutes.
• Add stock, cider, Calvados, mustard, and ginger - deglaze the skillet.
• Simmer liquid until it reduces by about half.
• Stir in cream and simmer over high heat until the mixture coats the back of a spoon.
• Serve sliced tenderloin with the sauce spooned over it.

NORMANDY PORK WITH APPLES & CIDER

Steps:

• Heat half the oil in a large pan and brown the meat in batches. Don't overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.
• When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don't have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)
• Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour - ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.

PORK NORMANDY

Steps:

• In skillet in hot oil, cook pork chops about 10 minutes or until browned; pour off fat.
• Stir in soup, wine, apple, celery and thyme.
• Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
• Serve over noodles.

NORMANDY-STYLE PORK STEW

Steps:

• Preheat oven to 350°F. Season pork with salt and pepper. Melt butter in an ovenproof braiser pan, large straight-sided skillet, or wide, shallow pot over medium-high heat. When foam subsides, add pork and cook, turning a few times, until browned all over, 10 to 12 minutes (do not crowd pan; brown in two batches if necessary). Transfer to a plate.
• Add bacon and shallots to pan; reduce heat to medium and cook, stirring a few times, until bacon renders its fat and shallots turn golden brown in places, 6 to 8 minutes. Return pork and any accumulated juices to pan. Sprinkle evenly with flour, stir, and cook 1 minute. Add bay leaf and cider; boil 1 minute. Add broth and return to a boil.
• Cover and transfer to oven; braise 45 minutes. Stir in carrots and celery, cover, and return to oven until pork is fork-tender and carrots are tender but still holding their shape, 1 hour to 1 hour, 15 minutes. Remove and discard bay leaf. Stir in crème fraîche and Dijon. Top with herbs; serve with more crème fraîche and Dijon.