Posts from the ‘Pork’ Category

Orange Roasted Pork Loin

I know, two citrus dishes in a row! Crazy. Of course, these two dishes are completely different, while still making me happy with their sunshiney freshness.

This recipe, again, came from Epicurious, but I changed a lot more this time. For starters, it asked for blood oranges, and my store just flat out didn’t have any. Instead I got some beautiful, deeply colored and fragrant oranges, which were a much better choice than the potentially bland and boring navel oranges taking up most of the display.

For the wine, I used Cupcake Sauvignon Blanc, which is one of my favorite whites. It has very strong citrus notes that worked really well with the sauce. Plus, it was fun to drink while I cooked.

Orange Roasted Pork Loin

  • 6 good sized oranges
  • 1 3-pound boneless pork loin, rolled and tied, or 2 smaller pork loins, which is what we had. The time listed is for two smaller loins.
  • 4 Tbsp extra-virgin olive oil, divided (we have an orange infused olive oil, so I used that. Regular would be fine though)
  • 2 large onions, cut into 8 wedges (used 1vidalia, 1 red)
  • Leaves from 4 rosemary sprigs
  • 1 cup dry white wine
  • 1 cup chicken broth (I always use low sodium)
  • 2 large garlic cloves, smashed
  • Salt and pepper

Position rack in center of oven; preheat to 450°F. Using vegetable peeler, remove peel in strips from oranges. Place pork in large roasting pan. Rub with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss onions, orange peel, and rosemary leaves with remaining oil in medium bowl and sprinkle liberally  with salt and pepper. Arrange onion mixture around pork. Roast until pork and onion are beginning to brown, about 10 minutes.

Meanwhile, squeeze enough juice from oranges to measure 1 and 1/2 cups. Pour juice into a saucepan with wine, broth, and garlic. Boil until reduced by half. Add about half of the orange juice mixture to the roasting pan and baste the pork with pan juices. Reduce oven temperature to 350°F; continue roasting pork until thermometer inserted into thickest part of pork registers 150°F, basting often and adding more orange juice mixture as needed, about 20-25 minutes longer (I took ours out when it read 145, knowing it would continue to cook even after coming out. Perfect) Set pork aside. Add the pan juices to the remaining orange juice mixture and boil until as thickened as you like it. Slice the pork and serve with a big helping of the onion mixture. Drizzle well with sauce.


Vietnamese Pork Noodle Soup

This soup is good. Really good. So good that I made it Saturday night, and the boy asked me to make it again Sunday night, and to make a bigger batch. I think that’s a recipe win. It comes from the Nigella Kitchen cookbook that I gave my sister for Christmas. At this rate, I’m really going to have to buy myself a copy.

Vietnamese Pork Noodle Soup

  • 10 oz pork tenderloin, cut into thin discs and then fine strips
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • ½ teaspoon paprika
  • 2 tablespoons fish sauce
  • 2 packages ramen noodles. Discard seasoning packets
  • 1 tablespoon olive oil (I added some of our homemade chili infused olive oil at this point for a little heat. Yum)
  • 6 scallions thinly sliced
  • 1-2 tablespoons chopped fresh ginger
  • 1 quart low sodium chicken broth
  • 3 cups bean sprouts
  • 3-4 cups chopped bok choy. Baby bok choy would be great, but our store didn’t have any.

Mix the pork with the lime juice, soy sauce, paprika and fish sauce in a bowl. The recipe said to not let this stand for more than 15 minutes. I probably did, but it turned out just fine.

Cook the ramen, then put in a bowl of cold water and set aside.

Heat the chicken broth in a small saucepan to a low simmer.

In a large frying pan, heat the olive oil and fry the scallions and ginger for a minute or so. Pour in the pork and its marinade and stir thoroughly.

Cook for another couple of minutes, then add the chicken broth and bring to a boil. At this point your pork should be cooked. Add the bean sprouts and bok choy.

Put some of the noodles in a bowl, top with meat and veggies, and pour some broth over it all. At this point the boy drizzled a little more chili oil on top, but for me it was perfect.

The Other White Meat

The pork chop experiment was a resounding success! What a relief. I feel so good about myself, knowing that I successfully cooked delicious, moist pork chops that didn’t dry out my mouth or get caught in my throat. Maybe that’s a weird thing to feel good about, but considering the majority of leather like pork that I seem to find most places, I’m definitely giving myself a big pat on the back. It was also incredibly simple. No fancy tricks. One pan. Perfect.

The beer plays a huge role in the flavor of this dish, so this is not the time to buy Miller Lite or PBR, unless you just really love it. I used a Newcastle, and next time I might go for something even darker.  The richer, nuttier flavor is heavenly with the pork. Also, might as well get something that you’ll enjoy finishing off while cooking. No sense in letting good beer go to waste, right?!

Beer Braised Pork Chops

  • 4 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 boneless pork chops, preferably 1/4 to 1/2 inch thick
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup beer
  • 2 tablespoons red wine vinegar
  • 2 tablespoons stone ground mustard
  • 2 tablespoons brown sugar
  • 2 tablespoons finely chopped rosemary

In a large, plastic zip-top bag, mix flour, salt, and pepper. Add the pork chops, and shake to coat thoroughly. In a large skillet over medium-high heat, melt butter. Add olive oil and heat until sizzling. Add the pork chops in a single layer. Saute until brown on one side, approximately 2 minutes. Turn the pork chops and add the remaining ingredients. Mix well. (I actually mixed all of the remaining ingredients beforehand, and simply poured it all in at once, which I recommend.) Bring mixture to a boil, then reduce heat and simmer for 12 minutes. Remove pork chops to a plate. Increase temperature in skillet to medium and boil pan juices until thickened, whisking often. Top pork chops with pan sauce.

Recipe from