Spicy Pork With Ginger Maple Sauce Food

SPICY PORK WITH GINGER-MAPLE SAUCE

Steps:

• In a small bowl, combine the chili powder, cinnamon, pepper, salt and allspice. Rub over pork. In a large skillet, brown pork in oil on all sides. , Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 15 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender. Add fresh ginger; saute 1-2 minutes longer. Stir in the broth, syrup and candied ginger. Bring to a boil; cook until sauce is reduced to about 1/2 cup. Pour over pork. , Bake 5-10 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing. ,

GRILLED PORK PORTERHOUSE WITH AN APPLE-MAPLE-GINGER SAUCE

Steps:

• Twenty-four hours before cooking, stir all of the brine ingredients except the pork into 1 quart of water in a large pot and bring to a boil. Let cool to room temperature. Submerge the pork chops in the brine, cover and refrigerate.
• The next morning, prepare the infused oil: grind the coriander, bay leaf and peppercorns in a spice mill or a clean coffee grinder and combine with the remaining ingredients in a medium bowl. Let sit at room temperature.
• Make the sauce: In a saucepan, melt the butter over medium-low heat. Add the shallots and sauté until caramelized, about 4 minutes. Add the garlic and cook for 1 minute. Add the apple juice, chicken stock, star anise and ginger. Bring to a boil, lower the heat and simmer until reduced by one-quarter. Add the maple syrup, vanilla pod and seeds and agar and simmer for 3 minutes. Remove from the heat. Discard the star anise and vanilla pod. Purée the mixture in a blender or food processor, then pass through a fine-mesh sieve into a pan. Season to taste with salt and pepper.
• Prepare a charcoal or gas grill to medium-high heat. Rinse the meat and pat dry with paper towels. Brush the chops with the infused oil, then sprinkle lightly with salt. Grill to medium doneness, or until the internal temperature reads 135 to 140 degrees on a thermometer and the middle is light pink, about 6 minutes per side. Let sit for 5 minutes before serving. Drizzle with warm sauce and serve.

SPICY PORK TENDERLOIN WITH GINGER MAPLE SAUCE

Steps:

• Preheat oven to 375°.
• Combine first 4 ingredients in a small bowl; rub pork with spice mixture. Refrigerate 30 minutes.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook 6 minutes; brown on all sides. Place on a broiler pan coated with cooking spray.
• Bake at 375° for 30 minutes or until thermometer registers 155°. Let stand 10 minutes before slicing.
• While pork bakes, melt the butter in a medium saucepan over medium-high heat. Add the onion, and cook 10 minutes or until golden brown, stirring frequently.
• Add ginger, and cook 4 minutes. Stir in broth and syrup, scraping pan to loosen browned bits. Bring broth mixture to a boil; cook until reduced to 3/4 cup (about 10 minutes). Cut pork into 1/4-inch-thick slices; serve with sauce.

SPICY MAPLE GLAZED PORK CHOPS WITH APPLE GINGER CHUTNEY

Steps:

• Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 cups. Season to taste with salt and strain through a fine strainer.Mix all ingredients until well combined.
• Preheat oven to 400 degrees F. In a small bowl, combine the chile powders and garlic.
• Season the pork loin to taste with salt and pepper and rub all surfaces with the chile mixture. In a large roasting pan, roast the loin until medium rare, about 40 minutes.
• When cool enough to handle, cut between the bones into 8 chops. In a heavy ridged grill pan, sear the chops 3 minutes on each side until grill marked. Place on a serving platter and brush with maple glaze. Serve with sauce and chutney on the side.
• In a large saucepan over medium heat, melt the butter and saute the onion and jalapeno until the onion is translucent.
• Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender.
• Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool to room temperature.
• Mix in the cilantro, red bell pepper and salt and pepper to taste.

PORK CHOPS WITH MAPLE-GINGER PAN SAUCE RECIPE - (4.4/5)

Steps:

• Rinse the pork chops and pat them dry. Put the flour on a plate. Combine the broth or water, rum, and maple syrup in a measuring cup or small bowl; set aside. Generously season the pork chops on both sides with salt and pepper. Dredge the chops in the flour and shake off the excess. Heat a large (10 or 12 inch) skillet on medium-high heat for 1 min. Add the olive oil, and when it's hot, set the chops in the pan (if they won't fit without crowding, cook them in batches). Cook until one side is light golden, about 2 min. Turn the pieces and cook until the other side is light golden and the meat is cooked through but still moist, another 1 to 2 min. (Because the meat is so thin, it can't get more than light golden on each side without becoming overcooked and dry.) Transfer the chops to a plate and repeat with the remaining chops, if necessary. Add the ginger and garlic to the pan and stir constantly until they begin to turn golden, 5 to 10 seconds, and then immediately add the maple-rum mixture to the pan. Use a wooden spoon or spatula to scrape up the browned bits and help them dissolve. Boil until the sauce has reduced by about two-thirds and is nicely saucy, 3 to 4 min. Off the heat, add the butter, swirling the pan vigorously (or whisking) as it melts so it emulsifies the sauce. Season to taste with salt and pepper. Spoon the sauce over the pork and then sprinkle on the cilantro and mint. Serve right away. Serve with Brown Rice with Walnuts and Golden Raisins and Roasted Green Beans.

PORK TENDERLOIN -- GINGER CRUSTED WITH MAPLE MUSTARD SAUCE

Steps:

• To make sauce: melt butter over medium heat in small saucepan.
• Cook onion, stirring for about 5 minutes or until soft and starting to brown.
• Sprinkle with flour and cook, stirring for 1 minute.
• Whisk in stock, then mustard, syrup and soy sauce.
• Increase heat to medium high.
• Bring to boil.
• Boil gently, whisking, for about 5 minutes or until slightly thickened.
• Check seasoning.
• For pork: preheat oven to 375 degrees.
• Combine bread crumbs, ginger, salt and pepper in shallow dish.
• Separately, combine mustard and syrup and brush all over pork tenderloins.
• Tuck thin end of pork under to make even thickness and roll each tenderloin in crumb mixture, pressing to make crumbs stick.
• Space tenderloins apart on foil-lined baking sheet, placing tucked end underneath.
• Roast for 20-25 minutes or until internal temperature is 160 degrees.
• (Pork should still have a tinge of pink in the centre).
• Let pork sit for 5 minutes on cutting board.
• Slice diagonally into ½ inch thick slices.
• Place slices on serving dish and serve sauce on the side.