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Curious1

Roasted Pork Loin with Maple-Mustard Crust, New Mexican Pork & Green Chile Stew, and

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Posted to Thread #13327 at 8:59 pm on Jan 7, 2009

Grilled Roast Pork Cubano Sandwiches
This recipe for apple cider brine pork and two dishes using the leftovers is from Fine Cooking. We really loved the pork, can't wait to make it again and both the dishes with leftovers were great. I used cider and brined the pork for about 16 hours. Best pork loin roast I've made. I was a little doubtful about the green chile stew, but it was delicious! For it, I used New Mexico green chiles from the freezer and used a couple extra as they were small and I wanted the heat.


* Exported for MasterCook 4 by Living Cookbook *

Roasted Pork Loin with Maple-Mustard Crust

Recipe By : Fine Cooking Jan 2008
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Pork
Vegetable


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Brine-----
8 cups cold apple cider or juice
3/4 cup kosher salt
1/4 cup light brown sugar
2 cloves garlic, smashed
3 sprigs fresh thyme
1 4-lb boneless pork loin roast (or two 2-lb.
-- loins), trimmed only if it has a thick
-- layer of fat*
-----Roast-----
1/4 cup maple syrup
3 Tbs whole-grain Dijon mustard
2 tsp chopped fresh thyme
3/4 tsp freshly ground black pepper; more to taste
1 large bulb fennel or 2 small bulbs, quartered,
-- cored, and thinly sliced
1 Granny Smith apple, peeled, cored,
-- and cut into 1/2-inch pieces
1 Tbs olive oil
1/2 tsp kosher salt

----- Brine the pork -----

1. Combine 2 cups of the apple cider or juice with the salt, brown sugar,
garlic, and thyme in a 3- to 4-quart saucepan and bring to a boil over high
heat, stirring so the salt and sugar dissolve, about 3 minutes. Add the
remaining apple cider or juice and cool to room temperature. Transfer to a
large container, add the pork, cover, and refrigerate for at least 8 hours
and up to 18 hours.

----- Roast the pork -----

1. Position a rack in the center of the oven and heat the oven to 450F.

2. In a small bowl, mix the maple syrup, mustard, thyme, and pepper. Drain
the pork and pat dry with paper towels. Brush the pork all over with the
mustard mixture.

3. In a medium bowl, toss the fennel and apple with the oil, salt, and a few
generous grinds of pepper. Scatter the mixture in the bottom of a large
roasting pan (large enough to hold the pork with a couple of inches of space
around the perimeter). Put the pork, fat side up, on top of the fennel and
apples. Roast the pork until the crust just starts to brown, about 15
minutes. Reduce the heat to 350F and continue cooking until an instant-read
thermometer inserted into the thickest part of the loin registers 145F, 30
to 50 minutes more.

4. Let rest for 10 minutes and then thinly slice a quarter to a third of the
pork. Serve, topped with the fennel, apple, and juices. Allow the remaining
pork to cool to room temperature, wrap well with foil, and refrigerate for
up to 5 days before using in the recipes that follow.

Cooking Tip: *Buy a whole pork loin: While most markets carry boneless pork
loins, they're often sold as half loins, weighing about 2 pounds. But for
evenness and simplicity of cooking, try to get a whole loin. The loin may
have an outer layer of fat and gristle, which imparts flavor during
roasting. It's best to remove this layer, however, when preparing leftovers.
Avoid so-called extra- tender or guaranteed-tender pork - it's been treated
with a sodium solution and has a spongy texture.

Comments: I like to leave some fat on the outside of the pork because it
browns beautifully and bastes the roast. I also make sure the pork sits in
the brine for at least 8 hours but preferably 16 to 18 hours for the
juiciest results. Finally, I scatter wedges of fennel and apple in the pan
to absorb the wonderful drippings during cooking. They also prevent the
glaze from scorching on the bottom of the pan. A coating of maple syrup and
whole- grain mustard gives this roast a fine caramelized crust.

Recipe Source: Fine Cooking Jan 2008


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* Exported for MasterCook 4 by Living Cookbook *

New Mexican Pork & Green Chile Stew

Recipe By : Fine Cooking
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Pork
Soup


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 fresh Anaheim or poblano chiles
1 tsp extra-virgin olive oil
3/4 tsp kosher salt; more to taste
freshly ground black pepper
1/4 lb bacon (about 4 slices), cut crosswise
-- into thin strips
1 yellow onion, cut into 1/2-inch dice
2 large cloves garlic, minced
1 Tbs ground cumin
1 cup lager-style beer, such as Budweiser
2 cups low-salt chicken broth
1 1/4 lb Yukon gold potatoes, peeled and cut
-- into 3/4-inch dice
1/2 cup chopped fresh cilantro
3 Tbs chopped fresh oregano
1 bay leaf
2 1/2 cups medium-diced leftover Roasted Pork Loin with
-- Maple-Mustard Crust (about 3/4 lb.)
2 tsp cider vinegar; more to taste
1/2 cup crumbled queso fresco or feta cheese

1. Position an oven rack 6 inches from the broiler element and heat the
broiler to high.

2. Toss the chiles with the oil, 1/4 teaspoon of the salt, and a few
generous grinds of pepper. Set on a rimmed baking sheet lined with aluminum
foil and broil the chiles, flipping every 1 to 2 minutes, until they brown,
blister, and blacken all over, about 5 minutes total. Remove the chiles from
the oven, wrap in the foil, and let cool to room temperature. Then peel off
the skin and core and seed them. Cut them into 1/2-inch pieces.

3. Cook the bacon in a large Dutch oven over medium heat until it browns and
renders much of its fat, about 6 minutes. Using a slotted spoon, transfer to
a plate lined with paper towels. Add the onion and garlic to the pot,
sprinkle with the remaining 1/2 teaspoon salt, and cook, stirring, until
they soften and brown in places, about 6 minutes. Add the cumin and cook,
stirring, for 30 seconds.

4. Raise the heat to high, add the beer, and cook, stirring to pick up any
browned bits on the bottom of the pot, until it has almost evaporated, 4 to
6 minutes. Add the chicken broth, potatoes, half of the cilantro, the
oregano, bay leaf, and the chiles and bring to a boil. Reduce to a gentle
simmer, cover, and cook until the potatoes are just barely tender, about 15
minutes. Stir in the pork and vinegar and cook until the potatoes are
completely tender, about 10 more minutes. Season to taste with more salt,
pepper, and vinegar. Serve, sprinkled with the bacon, cheese, and the
remaining cilantro.

Recipe Source: Fine Cooking


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* Exported for MasterCook 4 by Living Cookbook *

Grilled Roast Pork Cubano Sandwiches

Recipe By : Fine Cooking
Serving Size : 4 Preparation Time: 0:00
Categories : Cheese Ham
Pork Sandwich
Sandwich


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Mojo-----
1 medium clove garlic
1/2 tsp kosher salt
1 Tbs extra-virgin olive oil
1 Tbs fresh lime juice
1 Tbs chopped fresh cilantro
-----Sandwiches-----
4 oval-shaped sub or bulky rolls, split
3 Tbs whole-grain mustard
6 oz thinly sliced leftover Roasted Pork
-- Loin with Maple-Mustard Crust
1/4 lb thinly sliced ham
4 thick slices Swiss cheese (about 4 oz.)
2 large dill pickles, thinly sliced
2 Tbs (1/4 stick)unsalted butter, softened

----- Mojo -----

1. Peel and mince the garlic. Sprinkle with the salt and mash to a paste by
repeatedly scraping over it with the side of a chef's knife. Transfer to a
small bowl and mix in the olive oil, lime juice, and cilantro. Let sit for 5
minutes.

----- Sandwiches -----

1. Set a 12-inch cast-iron or other heavy-duty skillet over medium heat.
Brush the interior of the rolls with the mojo and the mustard, and then
stack the bottom part of each roll with equal amounts of the pork, ham,
cheese, and pickles. Top each sandwich with its upper half and spread the
butter on the top and bottom of each sandwich.

2. Set the sandwiches in the pan (if you can't fit all 4, start with 2 and
cook in batches, keeping the first batch warm in a low oven while cooking
the second batch), top with a flat lid and a couple of heavy cans to weight
down the sandwiches (or use grill presses if you have them), and cook the
sandwiches until they brown, about 4 minutes. Flip, weight down the
sandwiches in the same manner, and cook until browned on the second side,
about 4 minutes. Cut in half and serve.

Comments: I like to brush the interior of this sandwich with a mojo, a
flavorful garlic-lime mixture. Because it's not easy to find Cuban bread in
my area, I use sub or bulky rolls, which acquire a crusty texture when
pressed during cooking. If you have a panini grill, you can use it instead
of pan-cooking the sandwiches.

Recipe Source: Fine Cooking


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