Cuban Pork Tenderloin

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

• 4 bone-in pork loin chops, or boneless New York Pork Chops, about 6 ounces each

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

Parmesan White Beans

• 2 tablespoons extra virgin olive oil

• 1 small yellow onion, chopped

• 2 cloves garlic, minced

• 2 15-oz cans white navy beans, (cannellini) or Great Northern beans, reserving liquid from one can

• 1 lemon, zested and juiced (2 tablespoons fresh lemon juice)

• 2 teaspoons kosher salt

• 1 tablespoon herbes de provence, or 1 teaspoon each dried thyme, rosemary, and basil or savory

• 1 teaspoon black pepper

• 1/4 teaspoon red chile flakes

• 1/4 cup plus 1/3 cup Parmesan cheese, freshly grated, divided

Lemon Arugula Salad (Optional)

• 2 cups baby arugula

• Extra-virgin olive oil, for drizzling

• 1 lemon, cut into quarters, for serving

Cooking Directions

For the Pork:

Season the pork with salt and pepper. Using a large flameproof skillet (such as cast iron), heat the pan for 5 minutes over low heat. Add oil and pan-sear pork chop on one side until browned, 3-minutes. Remove pork and set aside.

For the Parmesan White Beans:

In the same pan, add the onion. Increase the heat to medium-high and cook, stirring occasionally, until translucent and browned around the edges, 2 to 3 minutes. Stir in garlic and cook until lightly browned and fragrant, about 1 minute. Stir in the beans with the reserved liquid, lemon zest and juice, Herbes de Provence, chili flakes, salt and pepper. Bring to a simmer and cook to slightly reduce the liquid, about 1 minute. Remove from the heat. Stir in 1/4 cup of the Parmesan cheese. Nestle the pork into the beans with the browned-side facing up, leaving the tops exposed. Sprinkle the remaining 1/3 cup Parmesan over the chops and beans.

Position a rack in the center of the oven. Do not preheat the broiler. Put the skillet with the pork and beans in the cold oven and then turn the broiler to high. Cook until the chops look opaque, an instant-read thermometer inserted horizontally into the center of a chop reads between 145 degrees F. and 160 degrees F., and the cheese is melted and lightly browned, 10 to 13 minutes. If the beans brown before the chops are done, move the skillet to a lower rack of the oven and continue cooking. Remove from the oven and let stand for 3 minutes before serving.

While the pork is in the oven, dress the arugula with the olive oil, lemon juice and salt and pepper to taste.

Transfer each chop to a plate, topping each with a portion of beans, cheese side up. Divide dressed arugula among the plates.

Yields 4 servings.

This is dish is a complete meal, but you can add some crusty Italian bread or focaccia, if you wish.

Nutrition Information

Calories: 590 calories

Protein: 59 grams

Fat: 17 grams

Sodium: 1710 milligrams

Cholesterol: 125 milligrams

Saturated Fat: 5 grams

Carbohydrates: 49 grams

Fiber: 11 grams

Random Safety Tip: If using a microwave to thaw your pork, cook immediately after thawing.

MOCK MU SHO PORK

Enjoy easy Mu Sho Pork using tortillas. Serve with a fruit salad and almond cookies.

INGREDIENTS

1/2 pound boneless pork loin, sliced into thin strips

1 tablespoon cornstarch

2 tablespoons Kikkoman soy sauce

2 teaspoons fresh ginger root, minced

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4 green onions

1 4-oz can sliced mushrooms

vegetable oil

4 eggs, beaten

6-inch our

tortillas, warmed

Coat pork with mixture of cornstarch, soy sauce and ginger. Let stand 20 minutes. Meanwhile, cut green onions in half lengthwise, then into 1 1/2-inch lengths. Reserving 1 tablespoon liquid, drain mushrooms. Heat 1 teaspoon oil in wok or large skillet over medium heat. Add eggs; cook until rm on bottom. Gently lift cooked portion to allow the uncooked egg to run underneath. Continue procedure until egg is completely cooked but still moist and glossy. Remove and break into large pieces. Heat 1 tablespoon oil in sam pan over high heat. Add pork and stir-fry 2 minutes. Add green onions and reserved mushroom liquid; stir-fry 2 minutes longer. Add mushrooms and cooked eggs; stir-fry just until heated through. To eat, spread thin layer of Mandarin Peach Sauce over tortilla and spoon about 2 tablespoons pork mixture down center of tortilla. Wrap to enclose filling and eat out of hand.

Serves 6

Bacon BBQ Pork Chops

• 4 NEW YORK (TOP LOIN) PORK CHOPS, 1-INCH THICK (6-OUNCE EACH)

• 4 SLICES BACON, PREFERABLY MAPLE-FLAVORED

• 4 TABLESPOONS BARBECUE SAUCE

• 1/2 CUP LAGER BEER, OR NON-ALCOHOLIC BEER

Wrap bacon around the edges of the pork and secure with a wooden toothpick.

Mix together barbecue sauce and beer.

Prepare a grill to medium-high heat (about 450 degrees F.). Grill chops over direct heat until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, 4 to 5 minutes per side. Brush sauce on the chops the last 5 minutes of cooking time.

Remove chops from the grill and let rest for 3 minutes.

Serves 4

Calories: 350 calories

Protein: 51 grams

Fat: 11 grams

Sodium: 1120 milligrams

Cholesterol: 130 milligrams

Saturated Fat: 3 grams

Carbohydrates: 7 gram

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