Pork Roast with Sauerkraut

1 tsp kosher salt

1/2 tsp black pepper

1 tsp smoked paprika

1 tbsp caraway seeds

2 pork tenderloins (2-3 pounds each)

1 cup chicken broth

sauerkraut

1. Pat the pork dry and sprinkle the entire roast with salt, pepper, caraway seeds, and smoked paprika. Heat a large non-stick pan over medium-high heat and add in the olive oil. When the olive oil starts to simmer carefully place the pork roast in. Sear on all sides until golden brown – ~5-8 minutes per side.

2. Cook in Instant Pot: Put roast and chicken broth in Instant Pot. Cook on High Pressure for 6-7 minutes, Natural Release for 10 minutes, then release steam.

3. While pork is cooking, warm sauerkraut in a saucepan on stove. 

4. Slice pork and serve with sauerkraut.

4-6 servings.

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Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce

Pork
1 tbsp extra-virgin olive oil
1/4 cup minced onion
1/4 lb pork breakfast sausage, casings removed
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
1 garlic clove, minced
1/2 tsp chopped thyme
1/2 tsp chopped sage
1/2 cup finely chopped spinach
4oz fresh goat cheese, at room temperature
salt and freshly ground pepper
Two 1-pound pork tenderloins
6 slices of bacon

Sauce
1 tbsp extra-virgin olive oil
1 garlic clove, minced
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
3/4 cup apple cider
1/2 cup dry Riesling
1/4 cup chicken stock or low-sodium broth
1/2 tsp chopped sage
1/2 tsp chopped thyme
salt and freshly ground pepper

1. In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.

2. Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.

3. Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140°. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.

4. In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.

5. Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the Apple-Riesling Sauce around the meat and serve.

Make Ahead: The bacon-wrapped, stuffed tenderloins and finished apple-Riesling sauce can be refrigerated separately overnight. Bring the tenderloins to room temperature before grilling.

(from Food and Wine)

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Swedish Meatball Pasta

8oz elbow macaroni

3/4 lb ground beef

3/4 lb ground pork

1/3 cup panko

2 large egg yolks

2 green onions, thinly sliced

3 tbsp chopped fresh parsley, divided

1/4 tsp ground allspice

1/4 tsp ground nutmeg

salt and pepper

1 tbsp olive oil

3 tbsp unsalted butter

1/4 cup flour

3 cups beef stock

1/3 cup sour cream

1. In a large pot of boiling salted water, cook pasta according to package directions; drain well.

2. In a large bowl, combine beef, pork, panko, egg yolks, green onions, 2 tbsp parsley, allspice, and nutmeg; season with 1 tsp salt and 1/2 tsp pepper. Mix until well combined. Roll into 1" meatballs.

3. Heat olive oil in a large skillet over medium-high heat. Add meatballs, cooking in batches. Cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined  plate and set aside. 

4. Melt butter in skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and cook, whisking constantly, until slightly thickened, 4-5 minutes.

5. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 5 minutes.

6. Stir in the pasta, remaining parsley, and sour cream, heating through, for 2-3 minutes. Salt and pepper to taste.

Notes: Try stirring in a little cream cheese on step 6 to increase creaminess?

(adapted from Damn Delicious)

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Kalua Pork Sliders with Pineapple Chutney and Spicy Mayo

For the roast:

1 (4 pound) pork shoulder roast
1.5 tbsp liquid smoke
1 generous tbsp Pink Himalayan salt or Hawaiian sea salt
slider buns

1. Trim any large pieces of fat off the roast, leaving some to flavor and moisten the meat as it cooks.

2. Place roast in the bottom of the slow cooker and poke all over with a fork.

3. Pour liquid smoke over the top and then sprinkle with the salt.

4. Cover and cook on low for 8-12 hours, checking for done-ness beginning after 8 hours.

5. Remove pork from cooker and shred in a large bowl, removing any remaining large fat pieces.

6. Serve on slider buns with topped with pineapple salsa and spicy mayo (recipes below).

Serves 6-8

Notes:
If doubling the recipe, just double all the ingredients. No need to adjust the cook time. Leftovers freeze well. Can also be used for pork tacos and barbecue pork sandwiches.

Adapted from Garnish & Glaze

For the pineapple chutney:

1 lb diced pineapple
1 large sweet yellow onion, diced
1/2 small red bell pepper, diced small
1/4 tsp hot red pepper flakes
1 cup rice vinegar
1/2 cup white vinegar
1/4 cup brown sugar
1 tbsp minced garlic
1 tbsp finely grated fresh ginger
Coarse salt, to taste

1. Combine all ingredients in a large saucepan over medium-high heat; bring to a boil.

2. Lower heat to medium-low, and simmer until pineapple starts falling apart and most of the liquid has evaporated, about 1 1/2 to 2 hours

For the spicy mayo:

6 tbsp mayonnaise
2 tsp sriracha
2 tsp white vinegar
Coarse salt, to taste

1. In a small bowl, mix together mayonnaise, two squirts of Sriracha, and lime juice. Taste and add more Sriracha, mixing and testing until desired spiciness is reached. Serve immediately or transfer to an airtight container and store in refrigerator for up to a week.

Chutney and Mayo dapted from Disney Food Blog

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Mojo Pork with Black Beans and Cilantro Rice

for the pork:
3-4 lb boneless pork butt, cut into 4-5 pieces
2 tbsp coarse salt
1 tsp freshly ground black pepper
1/2 cup white vinegar
1 cup orange juice
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 small white onion, coarsely chopped
2 cloves garlic, chopped
1 teaspoon dried oregano

for the rice:
2 cups long-grain rice
2 tsp salt
1 tsp olive oil
1 bunch fresh cilantro, stems removed and minced
3 tbsp fresh lime juice

for the black beans:
2 tbsp olive oil
1 small white onion, chopped
1 tbsp minced garlic
2 (15 oz) cans black beans, rinsed and drained
1/4 tsp oregano
1/8 tsp chili pepper flakes
1 tbsp chopped fresh cilantro
2 tbsp red wine vinegar

1. Season pork with salt and pepper. Place all ingredients for pork in slow cooker, mixing well. Cook 8-10 hours, or until pork is tender and easy to pull apart. Cool slightly and shred with two forks.

2. Just before serving, bring 4 cups of water to a boil, stir in rice, salt, and oil, reduce heat and simmer, cover and cook until rice is tender, about 15 minutes. Stir in cilantro and lime juice. Set aside and keep warm.

3. Once rice is cooking, heat oil in a large saucepan and saute onion and garlic over medium heat for about 5 minutes. Add black beans, oregano, pepper flakes and cilantro; cook 5 minutes, stirring occasionally. Stir in red wine vinegar. Simmer or keep warm until ready to serve.

4. Scoop serving of rice into bowl, spoon black beans on top, then shredded pork.

Serves 6.

Adapted from Mission: Food

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Pasta Pinwheels

extra virgin olive oil
8 dried lasagna noodles
5oz baby spinach, washed
1 container (15oz) ricotta
1 egg, beaten
1/4 cup finely grated Parmesan
1/4 tsp pepper
1 jar marinara sauce
4 sticks string cheese, halved crosswise

1. Preheat oven to 400. Bring a large pot of water to a boil. Salt the water and add a splash of olive oil. Put lasagna noodles into the pot. Cook according to package directions; do NOT overcook! Drain, then rinse with cold water, being careful not to tear the noodles. Transfer noodles to a large bowl of cold water until ready to use.

2. Rinse out the pot, and 1" of water and bring to a boil. Add spinach and cook, stirring, until wilted, 1-2 minutes. Drain and rinse with cold water. Using your hands, squeeze all the liquid from the spinach.

3. Pulse the spinach, ricotta, egg, Parmesan, and pepper in a food processor to blend. Transfer mixture to a medium bowl.

4. Grease a 9" square baking dish. Spread about half the sauce in the dish.

5. Place 4 noodles on a work surface and spread each with spinach-ricotta mixture. Place a piece of string cheese horizontally across one end of the noodle. Roll up the noodle around the cheese.

6. Cut each pinwheel in half crosswise (so it maintains it round shape, with one "smooth" cut side and one "ruffled" edge) with a serrated knife. Arrange pinwheels, cut side down, in the baking dish. Repeat entire process with remaining 4 noodles.

7. Cover the dish tightly with foil. Bake until sauce is bubbling and the spinach-ricotta mixture is firm, about 45 minutes. Let stand 5 minutes.

8. Warm the remaining sauce in a small saucepan over medium heat.Spoon some sauce onto each plate and top with pinwheels. Serve with additional grated Parmesan, if desired.

Notes: If you prefer to have some meat in the dish as well, I have browned up a half pound of Italian sausage until it is crumbly and cooked through, then drained it and added it in between the pinwheels in the baking dish, before baking.

Serves 4.

(adapted from "Everyday With Rachael Ray," JAN/FEB 2014 issue)

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Capellini Pomodoro with Sausage

1 lb ground sausage
3-4 cloves garlic, minced
1 can (28oz) diced tomatoes, undrained
3/4 cup water
1/4 tsp black pepper
8 oz angel hair pasta
1 container (8oz) Philadelphia Cream Cheese
1/2 cup of one of the following liquids: chicken broth, heavy whipping cream, or half-and-half
2 tsp Italian herb blend
1/4 cup grated Parmesan cheese
2 tbsp thinly sliced fresh basil

1. Cook sausage in a large skillet over medium heat, 5 minutes or until evenly browned, adding garlic for the last minute.

2.Over low heat, put the 1/2 cup of selected liquid and the cream cheese in a small pot. Allow cream cheese to melt into liquid, gently stirring often. Once melted, stir in the 2 teaspoons of Italian herbs. Remove from heat.

2. Add tomatoes, water and pepper to sausage; stir. Bring to a boil. Cover and reduce heat slightly. Simmer for 6 minutes, stirring halfway through.

3. While sausage and tomatoes are simmering, cook pasta according to package directions.

4. Add cream cheese sauce, Parmesan and basil to sausage mixture. Cook and stir 2-3 minutes, until cooking creme is heated through.

5. Drain pasta and return to pot. Add sausage mixture and mix thoroughly so sauce is evenly distributed.

Serves 6.

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Baked Spaghetti

1 cup chopped onion
1 cup chopped sweet pepper
1 (28oz) can chopped tomatoes (do NOT drain)
1 can chopped tomatoes with green chillies (do NOT drain)
1 (4oz) can  mushroom stems and pieces, drained
1 can sliced black olives, drained
2 tsp oregano
1/2 lb ground beef
1 lb ground Italian sausage
12 oz spaghetti, cooked according to package directions and drained
2 cups shredded cheddar
1 can cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan

1. In a large skillet, brown beef and sausage. When meat has started to brown, add onion and peppers. Cook until meat is cooked through and vegetables are desired tenderness. Drain. Add tomatoes with their liquid, mushrooms, olives and oregano. Simmer, uncovered, 10-15 minutes.

2. Preheat oven to 350. Place half of the cooked spaghetti in a greased 9x13" baking dish. Top with half of meat and vegetable mixture. Sprinkle with 1 cup shredded cheddar. Repeat layers.

3. Mix soup with water (you can add more water if you'd like a thinner consistency), stirring until smooth. Pour over ingredients in baking dish. Sprinkle with Parmesan.

4. Bake, covered, for 35-40 minutes. Uncover and cook for another 10 minutes.

Serves 6-8.

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Italian Sausage Rigatoni

3 Italian mild sausage links
1/2 pkg rigatoni pasta
2 tbsp olive oil
2 cloves garlic, minced
3-4 large pieces of roasted red pepper, chopped into bite-sized pieces
1 jar (26oz) pasta sauce
2 tbsp parsley, chopped

1. Grill or pan-fry sausage links until cooked thoroughly. Allow to cool for at least 30 minutes. Cut sausage into coin slices.

2. Meanwhile, cook pasta according to package directions. Drain and return to pot when finished cooking.

3. While pasta cooks, heat oil in a large pan. Add garlic and sautee lightly for 30 seconds. Add peppers and and sausage, cooking until all are heated through. Add pasta sauce, heating until sauce is warm.

4. Add sauce and sausage to pasta in pot. Sprinkle in parsley and stir until sauce is well distributed.

Serves 4-6.

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Stuffed Peppers

1 (3.5oz) bag boil-in-bag long-grain rice
4 medium red, yellow or orange bell peppers
3/4 lb ground sirloin or ground Italian sausage
1 cup chopped onion
1/2 cup chopped fresh parsley
1 tsp paprika
1/2 tsp salt
1/8 tsp ground allspice
2.5 cups bottled tomato-and-basil pasta sauce, divided
1/2 cup grated fresh Parmesan cheese
1/2 cup dry red wine
Cooking spray

1. Preheat oven to 450.

2. Cook rice according to package directions, omitting any salt and fat. Set aside.

3. While rice cooks, cut tops off bell peppers. Discard seeds and membranes. Place peppers, cut sides down, in an 8" square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Set aside to cool.

4. Heat a large nonstick skillet over medium-high heat. Add meat and the next 5 ingredients (beef/sausage
through allspice); cook 4 minutes or until meat is lightly browned, stirring to crumble. Remove from heat.

5. Add rice, 1/2 cup pasta sauce, and cheese to meat mixture, stirring to combine.

6. While meat cooks, combine 2 cups pasta sauce and wine in a small saucepan; bring to a boil.

7. Spoon about 3/4 cup meat mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.

8. Bake for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce.

Serves 4.

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Slow Cooker Stuffed Cabbage

12 large cabbage leaves
2 slices bacon
1 lb lean ground beef
1 lb ground pork
1 egg, beaten
1/4 cup milk
1/4 cup chopped onion
1 cup cooked rice
1 tsp salt
1/4 tsp pepper
8 oz can tomato sauce
1 tbsp lemon juice
1 tbsp brown sugar
1 tsp Worcestershire sauce

1. Place cabbage leaves in boiling water for 3 minutes, until wilted somewhat; drain. Fry bacon and set aside; keep the drippings as well.

2. Combine beef, pork, egg, milk, onion, rice and seasonings; mix well. Place 1/4 cup meat mixture into cabbage leaves. Roll and put into slow cooker (fasten with toothpicks if desired).

3. Combine tomato sauce, lemon juice, brown sugar and Worcestershire sauce; pour over leaves. Add bacon and drippings. Cook on low 7-9 hours (or on high for 4-5 hours).

Serves 4-6.

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Sausage, Spinach and Cheese Stuffed Shells

1 (12oz) pkg jumbo pasta shells (about 36)
2 tbsp olive oil
1/2 cup finely chopped onion
3/4 lb bulk sweet Italian sausage
2 cloves garlic, minced
1 large egg
1 (15oz) container ricotta cheese
1 (9oz) box frozen chopped spinach, thawed, squeezed dry
3/4 cup grated Parmesan cheese
4 oz shredded mozzarella
1/2 tsp salt
1/2 tsp pepper
1 (32oz) jar tomato sauce

1. Bring a large pot of salted water to a boil; add pasta shells and cook according to package directions. Drain in a colander, rinse under cold water to stop the cooking.

2. Heat oil in large skillet on medium-high heat; add onion and cook until softened. about 5 minutes. Add sausage, breaking up into smaller bits with a wooden spoon. Cook, stirring frequently, until sausage is no longer pink, about 5 minutes. Add garlic and cook 1 minute longer. Remove pan from heat.

3. Beat egg lightly in a large bowl; stir in ricotta, spinach, 1/2 cup of Parmesan, mozzarella, salt, pepper and the cooled sausage mixture until blended. Fill pasta shells with mixture.

4. heat oven to 350. Spread 1 cup of the tomato sauce over the bottom of a 3qt baking dish. Arrange stuffed shells in dish. Spread remaining tomato sauce over pasta shells. Cover dish with foil; bake for 30 minutes, until hot and bubbling. Remove foil; sprinkle with remaining Parmesan cheese. Bake uncovered for 10 minutes longer.

Serves 8.

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Scalloped Potatoes and Ham

2 cups cooked ham, cubed
1/3 cup onion, finely chopped
1/3 cup butter
1/3 cup flour
3-3/4 cups milk
7-8 large potatoes, thinly sliced
2 tsp salt
1/4 tsp pepper

1. Preheat oven to 375. To make sauce, cook onion in butter until tender but not brown. Stir in flour, salt and pepper. Add milk. Cook, stirring, until thickened and bubbly. Cook, stirring, one minute more.

2. In a 2-quart casserole dish, place half of the ham and half of the potatoes. Cover with half the sauce. Repeat layers.

3. Bake, covered, for 45 minutes. Uncover and bake 45 minutes more or until potatoes are done.

Serves 6.

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Brown Sugar Glazed Pork

3 fresh garlic cloves
6 tbsp brown sugar
6 tsp Montreal steak seasoning
1 pork tenderloin (about 1 lb)
4 tbsp butter, divided
1/2 cup red wine

1. Crush garlic using garlic press, into medium bowl. Stir in brown sugar and steak seasoning until well-blended.

2. Preheat large saute pan on medium 2-3 minutes. Cut pork diagonally into about 8 3/4"-thick slices. Place pork slices in bowl and press into mixture. Turn and press again to lightly season both sides.

3. Place 1 tbsp butter in pan; swirl to coat. Add pork; cook 5-6 minutes on each side or until well-browned. Add a second tablespoon of butter about halfway through cooking to keep pan well lubricated.

4. Remove pork from pan. Stir in wine and remaining 2 tbsp butter; simmer 1 minute, stirring continually. Serve wine sauce with pork.

Notes: We have found that the pork cooks more quickly, all the way through, without drying out, if we cover the pan with its lid, removing it only to turn the meat and occasionally check that the butter is browning in the pan, but not burning--you don't want your wine sauce to taste burnt! For the wine, I have used a Merlot and a Cabernet, both of which have worked well.

Serves 4.

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