PAN-SEARED PORK TENDERLOIN WITH BRAISED TURNIPS AND PARMESAN
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub.
- In a large straight-sided saute pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest. Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes. Add the turnips and cook, stirring to coat the vegetables, for 1 minute. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes. Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary. Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives.
COOKED TURNIPS AND PORK
I found this Pensylvania Dutch recipe at teriskitchen.com anwsering a community request. I post it here so that it can be put in my cookbook. I haven't tried it yet, so let me know what you think. - Here the original comment for the recipe,"This is the way my mother and grandmothers cooked turnips. It is an example of simple, basic Pennsylvania Dutch cooking. Beef can be used in place of the pork. I like it either way. We usually use this as a main dish, served with rye bread and Apple Butter. But the Dutch would also serve it as a side dish for a large meal."
Provided by Inge 1505
Categories One Dish Meal
Time 1h40m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- NOTE: I GUESSED THE AMOUNTS OF WATER AND SALT AS THE ORIGINAL RECIPE GIVES NO AMOUNTS FOR BOTH, SO USE AS A GUIDELINE ONLY. :).
- Place the pork and onions in a 5 or 6 quart stock pot. Add enough water just to cover. Season with salt and pepper. Place on high heat and bring to a boil. Cover, reduce heat to medium-low and simmer until pork is very tender, about 1 hour.
- Remove pork from pot. When cool enough to handle, take the meat off the bones and cut into small pieces. Reserve for later.
- Add the turnips to the broth. Add more salt and pepper to taste. Bring back to a boil, then reduce heat, cover and simmer until turnips are tender, about 30 minutes.
- Add the reserved pork and cook another 5 minutes. Taste for seasoning. Serve immediately, or keep over very low heat.
- Notes (by original author): Although my mother would never do it, you could first brown the meat in a little oil to add extra flavor to the broth. Sometimes turnips are slightly more bitter, depending on the season. When that happens, we usually add a little sugar to the broth.
- NUTRITIONAL FACTS: Amount of fat and calories in the dish will be much less if you spoon off fat on top of broth and remove excess of fat when cutting up meat.
Nutrition Facts : Calories 913.7, Fat 57.2, SaturatedFat 19.7, Cholesterol 208.7, Sodium 1366.7, Carbohydrate 42.6, Fiber 11.4, Sugar 24.6, Protein 57.2
TANGY PULLED PORK SANDWICHES
The slow cooker not only makes this an easy meal but keeps the pork tender, saucy and loaded with flavor. -Beki Kosydar-Krantz, Mayfield, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 4h10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork. , Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve on toasted rolls or buns, with coleslaw if desired.
Nutrition Facts : Calories 402 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1181mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 2g fiber), Protein 29g protein.
BRAISED PORK WITH TURNIPS
Provided by Mark Bittman
Categories dinner, project, main course
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place a 12-inch skillet, preferably nonstick, over medium-high heat, and heat at least a minute. Add the oil and butter. When the butter foam subsides or the oil is hot, add the pork a few chunks at a time. When it is all in the skillet, turn the heat to high. Cook about 5 minutes, undisturbed, until the pork is nicely browned on one side. Turn each piece, return the heat to medium-high and cook about 3 minutes more.
- Add the turnip chunks, and shake the skillet so that the pork and turnips are all sitting in one layer, or nearly so. Cook another 3 or 4 minutes, or until turnips begin to brown. Add the liquid, and stir once or twice. Add salt, pepper and half the herb, turn heat to medium-low and cover skillet.
- Cook, stirring every 10 minutes, until both pork and turnips are quite tender, about 30 minutes. Remove the cover, and raise the heat to medium-high; boil the liquid until it is reduced to a syrupy glaze. Taste and add more salt and pepper if necessary; then, garnish with the remaining herb and serve.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 37 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 13 grams, Sodium 913 milligrams, Sugar 7 grams, TransFat 0 grams
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