Pork Stewed With Lentils And Celery Food

PORK STEWED WITH LENTILS AND CELERY

Steps:

• In a 3-quart sauté pan or casserole, heat bacon on medium-high until fat starts to render. Shuffle bacon to one side of the pan, add pork and cook about 10 minutes, turning, until pork is lightly browned (though you do not have to be too fussy about it). Add celery and shallots, reduce heat to medium-low and cook about 10 minutes more, stirring until vegetables soften. Add sage and season with salt and generously with pepper.
• Add wine. Bring to a simmer. Add chicken stock and stir in porcini and lentils. Cover and cook on low 45 minutes to an hour, until pork and lentils are tender. Stir in cream, bring to a simmer and check seasonings.
• Scatter celery leaves on top. Serve from the pan or transfer to a shallow bowl.

BARBECUE PORK TENDERLOIN WITH COLLARDS AND LENTILS

Steps:

• Preheat the oven to 450˚ F. Rub the pork all over with 1/2 teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, 6 to 8 minutes. Transfer to a rimmed baking sheet and brush with about half the barbecue sauce. Roast, brushing with the remaining barbecue sauce twice more, until the pork is cooked through and a thermometer inserted into the center registers 135˚ F to 140˚ F, 15 to 20 minutes. Transfer to a cutting board; let rest 5 minutes.
• Meanwhile, return the skillet to medium-high heat and add the remaining 2 tablespoons olive oil, the onion, celery and thyme; season with salt. Cook, stirring, until softened, 3 to 5 minutes. Add the lentils and collard greens and cook, stirring, until the collards are bright green and heated through, 2 more minutes. Add 1/4 cup water and cook until the skillet is dry. Add the cherry peppers, 2 tablespoons brine and the garlic. Cook until the garlic is softened, 1 to 2 minutes; season with salt and the remaining 1 tablespoon brine, if needed.
• Divide the lentil mixture among plates. Slice the pork and add to the plates; serve with cornbread.

ROASTED PORK WITH LENTILS

Steps:

• Preheat the oven to 450 degrees F. Combine the lentils, squash, bay leaves and 2 1/2 cups water in a saucepan. Bring to a boil, then reduce the heat to medium low, cover and cook until tender, about 25 minutes.
• Meanwhile, mix the mustard and thyme in a small bowl; brush all over the pork. Place the pork on a baking sheet and sprinkle with the breadcrumbs. Transfer to the oven and roast until a thermometer inserted into the thickest part registers 145 degrees F, 20 to 25 minutes.
• Meanwhile, combine the bacon, shallots and celery in a medium skillet and cook over medium heat, stirring occasionally, until the bacon is crisp and the shallots are golden, about 8 minutes. Add the wine and cook until it evaporates, about 5 more minutes. Stir in the parsley.
• Remove the pork from the oven, cover loosely with foil and let rest 5 minutes. Divide the lentil mixture among plates. Slice the pork and serve with the lentils. Spoon the bacon mixture on top.

SPICED PORK WITH CELERY ROOT PURéE AND LENTILS

Steps:

• For celery root puree:
• Bring celery root and milk to boil in heavy large saucepan over high heat. Reduce heat and simmer uncovered until celery root is very tender, about 20 minutes. Using slotted spoon, transfer celery root to processor. Add 1/2 cup hot milk. Puree until very smooth. Blend in butter and lemon juice. Season with salt and white pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• For lentils:
• Sauté bacon in medium saucepan over medium-high heat until crisp, about 3 minutes. Add carrots, shallots, and rosemary; sauté until shallots begin to soften, about 1 minute. Add lentils and 3 cups water; bring to boil. Reduce heat and simmer uncovered until lentils are tender and liquid has nearly evaporated, about 35 minutes. Stir in butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• For pork:
• Preheat oven to 400°F. Whisk first 4 ingredients in bowl. Sprinkle pork with salt and pepper. Heat oil in large ovenproof skillet over medium heat. Add pork; sauté until brown on all sides, about 6 minutes total. Brush pork with honey mixture. Transfer skillet to oven; roast pork 10 minutes. Turn pork over and brush with honey mixture. Roast until thermometer inserted into center of pork registers 145°F, about 10 minutes longer. Transfer pork to work surface; tent with foil (temperature will increase 5 degrees).
• Add broth and remaining honey mixture to same skillet. Boil over high heat until sauce is reduced to 3/4 cup, about 5 minutes. Strain sauce into small bowl. Return sauce to skillet. Whisk in butter. Season with salt and pepper.
• Rewarm celery root puree and lentils. Cut pork crosswise into 1/2-inch-thick slices. Place 1/2 cup celery root puree in center of each of 6 plates. Using back of spoon, make indentation in puree. Spoon 1/2 cup lentils into indentation on each plate. Arrange pork slices atop lentils and drizzle with sauce.

PORK AND LENTIL CASSOULET

Steps:

• Trim fat from pork and cut meat into 3/4-inch cubes.
• In a large nonstick skillet brown pork, onion, and garlic in hot oil.
• Transfer mixture to a 3-1/2- to 4-quart electric crockery cooker, add water, undrained tomatoes, carrots or parsnips, celery, lentils, rosemary, bouillon granules, salt, and pepper.
• Cover and cook on high-heat setting for 4-1/2 to 5-1/2 hours (12 hours if using the low-heat setting).
• Garnish with a fresh rosemary sprig, if desired.
• Make-Ahead Tip: Slice vegetables the night before; add seasonings. Cover and chill until ready to assemble in crockery cooker.

HUNGARIAN PORK AND LENTIL STEW

Steps:

• In a large, deep saucepan, heat the olive oil over the high heat. Add in the onion, pork, hot and Hungarian paprika. Stir until browned. It should take about 4 minutes.
• Add in the lentils, thyme, tomato paste, sugar, stock. Season to taste. Bring the mixture to a boil.
• Lower the heat to very minimal. Cover with lid and cook, for approximately 18 minutes, stirring occasionally.
• Uncover and cook for further 25 minutes. Make sure it becomes thick. Remove from the heat, then set aside for about 8 minutes.
• Meanwhile, prepare the tomato. By using a sharp knife, cut the tomato in half, then remove the seeds. Slice the flesh into thin strips.
• To serve, stir in the yoghurt to the stew. Scatter with tomato. To better fill your stomach, serve with some rice.