Posts Tagged 'pork'

Pork Souvlaki

Pork Soulvaki6093

Pork Souvlaki

Easy to make and always delicious, kabobs are the perfect way to serve up a dinner hot off the grill. For a little something different, try the traditional Greek kabob pork souvlaki. In this recipe that is simpler than it sounds, a lemony marinade transforms ordinary pork tenderloin into a traditional Greek dish with a bright and fresh flavor that is truly delicious.

The classic Greek ingredients of oregano, lemon, and garlic give these grilled pork kabobs their signature flavor. Even though this marinade is made with simple ingredients, it infuses loads of flavor into the meat because of the large amount of acid from the lemon juice. Typically there is a general rule not to marinate meat with so much acid for too long, but from my experience, letting the pork marinate overnight just makes it all the more better. If short on time, you will still get delicious results by marinating the pork for less time. That said, allow the pork to marinate at least a minimum of one hour before cooking.

Kabobs make an easy weeknight meal since they can be prepared in advance and thrown on the grill when you are ready. As an added bonus, these smaller cuts of meat cook quickly. I prefer to use metal skewers when grilling kabobs because they are no fuss. If using bamboo skewers, be sure to soak them in water for at least 30 minutes prior to using to prevent the wood from burning.

Traditionally pork souvlaki is served wrapped in pita bread and then topped with a variety of condiments such as lettuce, tomato, onion, and tzatziki sauce. Instead of this classic pita sandwich version, I often serve these kabobs as a main course over a bed of basmati rice with a small Greek salad and some grilled pita on the side.

Cook them on an outdoor grill or indoors on a grill pan, depending on what’s easier for you.

Enjoy!

Pork Souvlaki

1/4 cup freshly squeezed lemon juice
2 tablespoons red wine vinegar
3 tablespoons olive oil
2 teaspoons dried oregano
2 cloves garlic, minced
1 1/2 pounds pork tenderloin, trimmed and cut into 1-inch cubes
Vegetable oil, for the grates
Kosher salt and freshly ground black pepper
Skewers (if using bamboo, soak in water for 30 minutes)

In a shallow nonreactive dish just large enough to hold the pork in a single layer, combine the lemon juice, vinegar, olive oil, oregano, and garlic. Place the pork in the marinade and gently toss until well coated. Cover, place in the refrigerator, and marinate for at least 30 minutes and as long as overnight.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the pork from the marinade and shake off the excess. Discard the marinade. Season with salt and freshly ground black pepper to taste. Thread the pork cubes onto a skewer.

Place the skewers on the grill. Close the lid and cook, turning once or twice, until they are well browned on all sides and cooked through, about 8 to 12 minutes total.

Serves 4.

Cooking Tip: Tzatziki is a cucumber-yogurt sauce that is traditionally served alongside Greek dishes. To make this condiment, combine 2 cups plain Greek yogurt, 1 cup finely diced cucumber, 1 minced clove of garlic, 2 tablespoons freshly squeezed lemon juice, and 1/4 cup chopped fresh dill.

Recipe from Simply Grilling by Jennifer Chandler.

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Weekday Ribs

People in Memphis take their barbecue seriously. In fact, many have perfected it to an art form. I am not here to argue that “low and slow” (the mantra for grilling ribs in the South) is not the best but the reality is that I just don’t have time to tend to the grill for hours on a busy weeknight.

By baking the ribs first in the oven, I have taken the guesswork out of making flavorful and tender ribs.

For a boost of flavor and moisture, I first slather my ribs with yellow mustard. For seasoning, I then apply a generous dose of barbecue dry rub seasoning. Wrapping them up tightly in foil seals in the juices that will make the ribs extra moist and flavorful. Throw them in the oven and forget about them! In an hour or so, they will be falling-off-the-bone tender.

To get that beloved smoky charred flavor, I finish the ribs on a hot grill just before serving. It only takes about 5 minutes per side. For a sauce-based wet ribs, slather them with your favorite barbecue sauce before throwing them on the grill. For Memphis-style dry ribs, leave off the barbecue sauce and add extra dry rub prior to grilling.

Weekday Ribs

1/4 cup French’s yellow mustard
1/4 cup barbecue dry rub seasoning
2 slabs pork baby back ribs (about 3 to 4 pounds total)
Vegetable oil, for the grates
1 1/2 cups your favorite barbecue sauce

Preheat an oven to 300°F.

Place each slab of ribs on a double layer of aluminum foil. Evenly slather both sides with the mustard. Generously season the ribs with the dry rub. Tightly wrap each slab of ribs in the foil and place on a baking sheet. Cook until meat pulls away from the bone and is easily pierced with the tip of a sharp knife, 1 to 1 1/2 hours.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Carefully remove ribs from foil, pouring off any liquid. Brush the barbecue generously on both sides of the ribs.

Place the ribs on the grill. Close the lid and cook the ribs until sauce begins to bubble and brown around the edges, about 4 to 5 minutes per side. Serve ribs with extra sauce, if desired.

Serves 4.

Source: Simply Grilling (Thomas Nelson, Spring 2012)

 

Sliced Apricot Pork Tenderloin Sandwiches with Apricot Mustard

This is a great appetizer for a dinner cocktail party. The pork tenderloin cooks quickly and the apricot preserves with Honey Dijon mustard add just the perfect touch of sweetness.

Sliced Apricot Pork Tenderloin Sandwiches with Apricot Mustard
Adapted from Simply Suppers by Jennifer Chandler

For the Pork Tenderloin:
1 pork tenderloin (about 1 1/4 pounds), trimmed
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
3/4 cup apricot preserves
2 dozen yeast rolls

For the Apricot Mustard:
3/4 cup apricot preserves
2 tablespoons French’s Honey Dijon Mustard

To prepare the Pork Tenderloin: Preheat the oven to 395 degrees.

Rinse the pork tenderloin and pat it dry with paper towels. Generously season with salt and pepper. In a large cast-iron or oven-proof skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the skillet. Sear the tenderloin until well-browned on all sides, about 3 minutes per side. Brush 3/4 cup of apricot preserves over the top and place the tenderloin in the oven to finish cooking, about 15 to 20 minutes. Transfer the tenderloin to a cutting board with a well. Cover loosely with foil and let the pork rest about 5 minutes before thinly slicing.

To make the Apricot Mustard: In a small bowl whisk together the apricot preserves and Honey Dijon mustard until well combined. Cover and refrigerate until ready to use.

To assemble: Place a slice of pork tenderloin garnished with a spoonful of Apricot Mustard on each roll.

Serves 10 to 12.

Cooking Tip: If you are unsure if the pork (or any other meat) is fully cooked, use a meat thermometer. Pork is safe to eat when it is cooked to an internal temperature of 155 to 160 degrees.

Cuban Sandwich

In the early 1900s, the Cuban sandwich (known as “a sandwich Mixto” in Cuba) became a popular lunch food for workers in both the cigar factories and sugar mills of Cuba. When Cuban immigrants came to South Florida, they brought their favorite sandwich with them. To this day, these tasty, toasted sandwiches have remained the favorite snack of Tampa and Miami.

But you don’t have to head to Miami to enjoy this Cuban favorite. It’s easy to make this popular pressed sandwich at home.

Enjoy!

Cuban Sandwich

1 1-pound loaf of ciabatta bread, ends trimmed and cut into 4 pieces
4 tablespoons prepared yellow mustard
4 teaspoons unsalted butter
8 slices Swiss cheese
1/2 pound thinly sliced baked ham
8 ounces roast pork, sliced
1/2 cup sliced dill pickles

Cut the bread in half lengthwise and place on a work surface. To assemble the sandwiches, evenly spread the insides of each sandwich with 1 tablespoon of the mustard and lightly butter the outside of each sandwich with 1 teaspoon of the butter. Inside each sandwich, layer 2 slices of the cheese, 1/4 of the ham, 1/4 of the pork, and 1/4 of the pickles. Close the sandwiches. 

Heat your panini maker or sandwich press to medium-high. Place the sandwiches inside, press down, and grill until the cheese is melted and the bread is toasted, about 8 minutes. Serve warm.

Serves 4.

Cooking Tip: If you don’t have a panini press, you can cook the sandwiches on a griddle or skillet. To create the “pressed” sandwich, place a heavy skillet on top of the sandwich and press down as it cooks.

Variation: Ciabatta bread is an Italian white sandwich bread. If you can’t find it at the bakery, use crusty sandwich rolls instead.


Jennifer Chandler

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