Roast Pork Loin With Salsa Verde Food

SALSA VERDE PORK

Steps:

• Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.
• Transfer roast to the crock of a slow cooker. Pour green salsa over the pork.
• Cook on Low for 5 hours.
• Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even. Continue cooking on Low for 1 to 3 hours more.

PORK TENDERLOIN WITH SALSA VERDE

Steps:

• Preheat the oven to 375 degrees F. Sprinkle the pork generously all over with salt and pepper. Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot and then add the tenderloin. Cook the pork, flipping occasionally, until browned on all sides, about 5 minutes total. Transfer the skillet to the oven and roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let rest for 5 minutes.
• While the pork roasts, put the parsley, cilantro, vinegar, chives, tarragon, shallots and garlic in the bowl of a food processor and pulse until the herbs are minced. Slowly drizzle in the remaining 2/3 cup oil with the motor running until you have a thick sauce. Season with salt and pepper.
• Slice the pork tenderloin and spoon the salsa verde over top. Serve with crusty bread for soaking up all the juices.

THREE-DAY, TWICE-COOKED PORK ROAST WITH FRIED-HERB SALSA VERDE

Steps:

• Day 1: Prep the pork:
• Place pork shoulder on a rimmed baking sheet. Season with 1 tablespoon each kosher salt and freshly ground pepper. Cover pork with plastic wrap and refrigerate overnight.
• Day 2: Cook the pork:
• Preheat oven to 400°F.
• Heat a large heavy pot (such as a Dutch oven) over high; add 1/4 cup oil, onion, carrot, and celery. Cook, stirring occasionally, until vegetables start to sizzle; reduce heat to medium and cook, stirring occasionally, until vegetables are soft and lightly browned, about 10 minutes. Add the garlic, herbs, and spices and sauté for 1 minute more. Add the wine and bring to a simmer.
• Place the pork on top of the aromatics and add enough stock or water to come halfway up the pork. Bring liquid to a simmer, and then cover pot with a lid or a couple layers of foil.
• Transfer pot to oven and cook for 10 minutes; reduce heat to 325°F and cook until the meat is quite tender, about 3 hours. (To test for doneness, insert a slender, sharp knife into the middle of the roast; it should pull out easily.)
• When meat is cooked, transfer it to a separate container, reserving the pan juices. Set a colander over a large bowl, and strain the pan juice into the bowl, pressing on the solids to extract all the liquid. Let strained pan juices until fat rises to the top, about 5 minutes. With a small ladle, skim off and discard the fat. Pour the skimmed, strained pan juices over the pork and let cool to room temperature; cover and refrigerate overnight.
• Day 3: Crisp the pork and make the sauce:
• One hour before you're ready to serve the pork, remove the meat from its cooking liquid and cut (while still cold) into neat 1-inch slices; set aside. Pour cooking liquid in a medium saucepan; bring to a simmer and reduce by a third. Season to taste, cover, and keep warm.
• While your pork comes to room temperature, prepare the salsa verde. Line a large plate with a paper towel, and place it next to the stove, alongside a slotted spoon or "spider" spatula. In a small skillet, heat 1/2 inch of vegetable oil over medium heat. When the oil starts to look swirly, drop in a single rosemary leaf to test for readiness: if it sinks quietly to the bottom, the oil's not ready. When a leaf sizzles, but not in a frantic way, you are ready to fry.
• Add the rosemary leaves to the oil and fry until the sizzling subsides, about 1 minute. Using the slotted spoon or spider, scoop the herbs from the oil and place the on the paper-towel-lined plate. Repeat with the sage leaves in the same oil; remove skillet from heat.
• On a cutting board, gather the parsley leaves into a ball, holding them down on the cutting board as if they were trying to run away. Slice this parsley bundle thinly, as if it were a single vegetable. As you slice, the ball will come apart, but just bunch it back together as best you can, keep slicing, and you'll have a nice head start on the chopping that remains. Anchor the tip of the knife to the cutting board and use a paper cutter-like motion to chop away at your pile. Go over it a couple of times, then slide the knife under, like a spatula, and flip it over. Continue chopping and flipping until the parsley is finely chopped; transfer to a medium bowl.
• Render the garlic a paste by either pounding it in a mortar with a pinch of salt, or with a knife on a cutting board, again with salt. When the garlic is almost a thick liquid, transfer it the bowl with the parsley; add the fried herbs and the olive oil. Stir salsa verde to combine, adding more salt or oil as needed.
• To serve:
• Heat a grill, grill pan, griddle, or cast-iron skillet over medium-high heat. When hot, coat the grill or pan with 1 tablespoon vegetable oil. Working in batches and adding more oil as needed, cook until well browned and crispy on both sides, about 2 minutes per side.
• Pour the reduced pan juices onto a serving platter with the pork (but not over the slices or they will lose some crispness) and arrange pork slices on top. Serve with salsa verde spooned over the top, or served alongside.

SKILLET PORK CHOPS WITH SALSA VERDE

Steps:

• For the pork chops: Preheat the oven to 425 degrees F.
• Combine the paprika, salt, sugar and pepper in a small bowl. Rub all over the surface of the chops and let the chops rest on a rack while you make the salsa verde.
• For the salsa verde: Combine the parsley, capers, lemon juice, zest, mustard, salt, cayenne, scallions and garlic in a blender. Pulse to make a coarse paste. With the blender running on high, add the olive oil in a slow, steady stream to make a thick, smooth sauce. With the blender running on low, add up to 2 tablespoons water to thin the sauce so it has a drizzle consistency.
• For the pork chops: Heat a skillet over medium-high heat, then coat with some olive oil. Add the chops to the skillet and sear until the underside is well browned, about 4 minutes. If the sides of the chops have a thick layer of fat, turn them briefly on their sides to sear the fat, about 30 seconds. Flip the chops raw-side down and transfer the skillet to the oven. Roast until the chops are just cooked through and reach 140 to 145 degrees F in the center as measured on an instant-read thermometer, about 10 minutes. Remove from the oven and let rest for 5 minutes. Serve drizzled with the salsa verde.

PORK SHOULDER WITH SALSA VERDE

Steps:

• For salsa verde:
• With processor running, drop anchovies and garlic through feed tube and finely chop. Scrape down sides of bowl. Add parsley, celery leaves, lemon juice, lemon peel, red wine vinegar, chopped rosemary, and chopped sage. Using on/off turns, process until almost smooth. With machine running, gradually add olive oil. Transfer salsa verde to bowl. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and refrigerate.
• For pork shoulder:
• Position rack in lowest third of oven; preheat to 450°F. Mix garlic, sage, rosemary, coarse kosher salt, and freshly ground black pepper in small bowl. Brush oil all over pork, then rub spice mixture all over. Place pork on rack set in roasting pan. Roast 20 minutes. Reduce heat to 300°F and continue to roast until instant read thermometer inserted into center registers 185°F, about 6 1/2 hours. Remove pork from oven; tent with foil to keep warm. Let rest 15 minutes. Cut into 1/2-inch-thick pieces and serve with salsa verde alongside.

ROAST PORK BUTT WITH SALSA VERDE

Steps:

• Heat oven to 200 degrees. Season the pork with 3 1/2 tablespoons of salt and 1/4 cup black pepper, rubbing it in well on all sides. Roast the pork, covered, until the internal temperature reaches 195 degrees, 9 to 10 hours. While the pork is roasting, prepare the salsa verde.
• In a blender or food processor, working in batches if necessary, combine the olive oil, 6 tablespoons of the vinegar, parsley, oregano, garlic and pepper flakes. Process to a purée, and transfer to a mixing bowl. Season with salt, ground black pepper and more vinegar to taste.
• To serve, pull the pork apart with tongs or forks or slice it. Serve with the salsa and a salad of bitter greens.

LOW & SLOW PORK VERDE

Steps:

• Place pork and onion in a 4-qt. slow cooker. In a small bowl, combine salsa, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon; pour over meat. Cook, covered, on low 5-6 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through. Stir in cilantro. Serve with grits and, if desired, sour cream. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.

CROCKPOT PORK SALSA VERDE

Steps:

• In a 3-1/2 or 4 quart slow cooker place onion and pork. Top with tomato, salsa, chicken broth, garlic, cumin and black pepper.
• Cover and cook on LOW 6 to 6-1/2 hours or on HIGH 3 hours. Serve with brown rice and top each serving with cilantro.