Jalapeño Roast Pork On Ciabatta With Pickled Cabbage And Creole Mustard Recipes

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MUSTARD-CREAM CABBAGE WITH PORK



Mustard-Cream Cabbage With Pork image

Adapted from a recipe by Joy Manning and Tara Mataraza Desmond in their "Meat Lite" column at Serious Eats. http://bit.ly/cw0O0c

Provided by DrGaellon

Categories     Pork

Time 50m

Yield 2 serving(s)

Number Of Ingredients 12

1 teaspoon vegetable oil
1 slice bacon, chopped
1 medium onion, quartered and thinly sliced
1 medium apple, cored and shredded on a box grater
1/2 medium green cabbage, shredded
1/2 teaspoon salt
1/4 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 bone-in pork loin chop
kosher salt
ground black pepper

Steps:

  • Preheat oven to 400°F.
  • In a large skillet, heat the oil over medium heat. When shimmering, add the bacon and saute until it begins to crisp. Add the onion and saute until soft, 5-8 minutes.
  • Add the apple, salt and cabbage; continue to saute until the cabbage wilts, about 5 minutes. Add the cream, Dijon mustard and whole grain mustard; stir well to combine. Bring to a boil, then reduce to a very low simmer, and leave it to cook.
  • Preheat a cast-iron skillet over medium heat. Liberally season pork chop with salt and pepper on both sides. When the pan is hot, add the chop and cook until a deep golden brown on both sides, 2-4 minutes each side. Transfer pan to oven and cook another 5-8 minutes, until the internal temperature is 150°F.
  • Remove the chop to a plate, tent with foil and let stand for 10 minutes to rest. Slice pork against the grain. Divide cabbage between two warmed plates, top each with half the pork, and serve.

Nutrition Facts : Calories 425.8, Fat 29.2, SaturatedFat 12.7, Cholesterol 82.9, Sodium 926.3, Carbohydrate 29.8, Fiber 8.1, Sugar 18.1, Protein 15.5

PORK TENDERLOIN WITH ROASTED CABBAGE



Pork Tenderloin with Roasted Cabbage image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 small head green cabbage, cut into 8 wedges
4 tablespoons unsalted butter (2 tablespoons melted)
Kosher salt and freshly ground pepper
2 small pork tenderloins (about 1 3/4 pounds total), trimmed
2 teaspoons ground coriander
1 red bell pepper, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon paprika
2 tablespoons white wine vinegar
1 teaspoon sugar
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 500˚. Place the cabbage on a baking sheet, leaving room for the pork. Brush the cabbage all over with the melted butter; season with salt and pepper. Roast 15 minutes.
  • Meanwhile, rub the pork with salt, pepper and the coriander. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, 8 minutes (reduce the heat if the pork is getting too dark). Transfer the pork to the baking sheet with the cabbage; reserve the skillet. Roast the pork and cabbage together until a thermometer inserted in the center of the pork registers 145˚, 13 to 15 minutes; transfer to a cutting board. Continue roasting the cabbage until browned, 5 to 10 more minutes.
  • Melt the remaining 1 tablespoon butter in the reserved skillet over medium-high heat. Add the bell pepper, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the paprika and stir until toasted, 30 seconds. Stir in the vinegar and sugar, then pour in 1/3 cup water, scraping up the bottom of the skillet. Cook until a thin sauce forms, 1 to 2 minutes; season with salt and pepper.
  • Slice the pork and divide among plates along with the cabbage. Spoon the bell pepper mixture over the pork; top with the parsley.

JALAPEñO-ROAST PORK



Jalapeño-roast Pork image

This slow-roasted pork dish came to me from my Bayona partner, Regina Keever. The succulent meat lends itself to two fantastic preparations. For a Latin-inspired meal, serve it with Green Rice (p. 309). Or make ciabatta sandwiches with Pickled Cabbage and Creole Mustard (p. 154), from the leftovers.

Yield makes 8 to 10 servings

Number Of Ingredients 8

1 boneless pork shoulder (about 6 pounds)
Juice and zest of 2 oranges (about 2/3 cup)
2 jalapeños, stemmed, seeded, and diced
2 tablespoons chopped fresh thyme
2 tablespoons minced garlic
2 tablespoons kosher salt
2 tablespoons cracked black pepper
2 tablespoons olive or vegetable oil

Steps:

  • Preheat the oven to 325°F.
  • Rinse the pork shoulder and pat dry. Using a paring knife, make several 1/2-inch-deep incisions on both sides of the meat. Mix the juice, jalapeños, thyme, garlic, salt, pepper, and oil, either by hand or by pulsing in a food processor until just mixed. Rub the meat with the mixture, being sure to massage some down into the incisions.
  • Place the meat in a roasting pan fat side up, cover with foil, and roast for 3-4 hours, or until the meat is fork-tender. Cool, remove it from the pan, then shred or slice the pork as desired. After the meat has been removed, add a little water or broth to the roasting pan and stir to dissolve any brown bits, then strain the juices and pour them back over the sliced or shredded meat.

PORK ROAST WITH ROASTED JALAPEñO GRAVY



Pork Roast With Roasted Jalapeño Gravy image

Eddie Hernandez, who runs Taqueria del Sol, a string of easygoing Mexican restaurants in Georgia and Tennessee, considers himself a born-again Southern boy whose food reflects a mash-up of the two cultures. He grew up in a working-class neighborhood in Monterrey, Mexico, where a pork roast like this would have never made it onto the table. But he came to love the roast's role in a traditional Southern Sunday supper, and decided to give it his own Mexican twist. It has become one of the most popular specials at his restaurants. The granulated garlic and onion are essential to the flavor. The roast cooks fast in a hot oven that crisps the fat. The residual oven heat roasts the jalapeños while the meat rests. Once you make the roux, the rich gravy for the dish comes together quickly.

Provided by Kim Severson

Categories     dinner, meat, main course

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 1/2 to 3 pounds boneless pork loin, with a good layer of fat on it
3 tablespoons butter
4 tablespoons plus 2 teaspoons all-purpose flour
2 jalapeños
1 teaspoon vegetable oil
1 cup half-and-half
2 cups pork stock or chicken stock, preferably homemade
1 teaspoon salt, plus more as needed

Steps:

  • Heat oven to 475 degrees. Mix together salt, pepper, granulated garlic and onion. Place the pork on a rack set in a roasting pan and sprinkle the roast with the spice mixture, rubbing it lightly so it adheres to the meat.
  • Roast for 30 to 40 minutes or until the pork reaches an internal temperature of 145 degrees. If the fat begins to get too dark, tent with foil.
  • While the roast is cooking, make a roux for the gravy by melting the butter in a small saucepan set over medium heat. Add the flour all at once and whisk vigorously until smooth. When the mixture thins and starts to bubble, reduce the heat to low. Cook for 1 to 2 minutes, whisking slowly, until the mixture smells nutty and toasty and is still light colored. Cook for 2 more minutes, stirring occasionally, then set aside and let cool.
  • When the roast is done, cover and let it rest for at least 10 minutes. Reduce the oven to 450 degrees. Place the jalapeños in a small pan, brush with oil and roast for 6 minutes, or until soft. Remove the stems and some or all of the seeds and membranes, depending on how hot the peppers are and how hot you want the gravy. Dice the jalapeños.
  • Place the half-and-half, stock, salt and jalapeños in a medium saucepan and bring to a boil. Quickly reduce heat to medium. Cook for about 5 minutes, stirring occasionally, until slightly reduced. Stir in 4 tablespoons of the roux and simmer for 2 to 3 minutes, whisking continually, until the sauce is thickened and bubbly. Stir in a little more roux if needed to reach the desired thickness and, if desired, any accumulated juices from the roast. Slice the roast, cover in gravy and serve.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 7 grams, Sodium 612 milligrams, Sugar 2 grams, TransFat 0 grams

JALAPEñO-ROAST PORK ON CIABATTA WITH PICKLED CABBAGE AND CREOLE MUSTARD



Jalapeño-roast Pork on Ciabatta with Pickled Cabbage and Creole Mustard image

On its own, Jalapeño-roast Pork (p. 269) makes for an incredible meal. But these sandwiches, made from the leftover pork, are so delicious that you may end up roasting the shoulder just to make them. We served the sandwiches at Spice Inc. for two years. I originally learned this recipe from my partner Regina Keever, but the recipe has since been taken over by Jane Ruppel, our beloved office manager and resident party monster, who prepares it for virtually every Bayona get-together, by request. The meat can be used in countless ways and is simply irresistible. The pickled cabbage, spicy Creole mustard, and pickles cut the richness of the pork.

Yield makes 8 servings

Number Of Ingredients 12

2 cups apple cider or cane vinegar
2 tablespoons salt
1/2 cup sugar
4 cups finely shredded green cabbage
2 cups finely sliced white or yellow onions
1 teaspoon freshly ground black pepper
24 ounces shredded Jalapeño-roast Pork (p. 269) or other cooked pork (about 3 cups)
8 ciabatta rolls, or 2 loaves ciabatta, each cut into 4 equal squares
Mayonnaise (p. 181)
Creole mustard
Pickles
Pickled cabbage

Steps:

  • Place the vinegar, salt, and sugar in a small saucepan and bring to a boil. Place the cabbage and onions in a large bowl. Pour the hot vinegar mixture into the bowl, add pepper, and toss. Let stand for 15 minutes, then toss again, taste, and adjust seasoning. Add more vinegar, salt, or sugar accordingly. Place in a glass or plastic container and set aside.
  • Place about 3 ounces of warmed shredded meat on bread or rolls with a little mayonnaise, mustard, and sliced pickles, and top with pickled cabbage.

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