Multicooker Cajun Pork Loin With Sweet Potato Puree Recipes

ROASTED STUFFED PORK LOIN WITH SWEET POTATO PUREE, RADICCHIO, AND A MOLASSES GASTRIQUE

Steps:

• For the pork loin:
• Preheat the oven to 350 degrees F.
• Working on a large cutting board, cut the loin into 2 or 3 workable size pieces. Working on 1 piece at a time, place the loin fat side up on the cutting board. Using a sharp paring knife and starting at 1 end of the loin in the center of the meat, make a 1-inch incision widthwise. Insert the pairing knife into the incision and draw the knife down into the loin. Use the end of the knife to create a pocket in the loin but do not increase the size of the initial incision. Continue to create pockets down the length of the loin at every inch. Stuff each pocket with a pinch of spinach and a piece of fruit. Place a roasting pan or large saute pan over high heat. Dry the meat with paper towels before liberally seasoning it with salt and freshly ground pepper. Add the oil to the hot pan and completely sear each piece starting with the fat/incision side down in order to seal in the spinach and fruit. (This can be done ahead of time then chilled until ready to finish cooking.)
• Place the loin in the oven for about 45 minutes to 1 hour to complete cooking. Allow the meat to rest for 30 minutes before slicing. Slice the meat down the center of the incision to expose the filling and once to the side of the incision. Continue to slice the meat making cuts at the incision and then to the side in order to control the portion sizes and to expose the filling.
• For the sweet potato puree:
• Preheat oven to 350 degrees F.
• Wash and prick each yam with a knife or fork. Coat each yam with oil and place them on a sheet pan. Place them in the oven and until tender, approximately 30 minutes. Remove them from the oven and allow to cool. Remove the skins of the yams and discard. Place the yams in a large pot with the butter and cream. Using a potato masher, smash the yams until smooth. Heat over medium to low heat and season with salt and lime juice.
• For the molasses gastrique:
• Bring the molasses and sherry vinegar to a simmer in a small sauce pot. Allow the mixture to simmer for 5 minutes them remove it from the heat and allow to cool. Stir in the lemon juice.
• For the radicchio:
• Core the heads of radicchio and separate the leaves to make decorative cups. If the leaves are too large, cut them in half. Place the leaves in ice water until service.
• To assemble:
• On a large serving platter, place dollops of the sweet potato puree in the shell of a radicchio leaf. Place 1 slice of the pork loin on top of the sweet potato puree. Finish the plate by spooning some of the gastrique over the meat.

PORK SWEET POTATO STEW

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.
• Combine brown sugar and flour in a bowl. Place Dijon mustard in a separate bowl. Heat olive oil in a large skillet over medium heat. Coat pork cubes with Dijon mustard and toss in brown sugar mixture to coat. Brown coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into prepared casserole dish, leaving oil in skillet.
• Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion; bring to a boil. Pour sweet potato mixture over pork and cover casserole dish.
• Bake in the preheated oven for 50 minutes; uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.

ROAST PORK AND SWEET POTATOES

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
• Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
• Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

PORK WITH SWEET POTATOES

Steps:

• In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess., In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan., Add sweet potatoes, cranberries and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard. , Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender.