PORK PICCATA
Ingredients:
Pork tenderloin (about 1 lb.)
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
2 Tbsp. olive oil
1/2 lemon, sliced
1 clove garlic, minced
1 cup chicken stock
1/4 cup fresh lemon juice (juice of about 2 lemons)
3 Tbsp. capers, drained and rinsed
3 Tbsp. butter
2 Tbsp. chopped fresh parsley
lemon slices for garnish
Directions:
Preheat the oven to the lowest temperature possible — usually around 170°F.
Prepare the pork medallions. Remove the silver skin (the silver membrane found on part of the exterior of the tenderloin) by running a sharp knife underneath it and cutting it off the meat. Slice the tenderloin into 1-inch slices. Pound these slices gently with a meat pounder until they are approximately 3/4-inch thick. Season the pork medallions with salt and pepper. Lightly dredge the pork in the flour and shake off any excess.
Heat a large skillet over medium-high heat. Once the skillet is hot, add the olive oil and sear the pork in batches for about 1-1/2 to 2 minutes per side. Remove the pork and place on a platter, cover with aluminum foil, and place in the oven to keep warm.
Reduce the heat to medium, add the lemon slices to the skillet, and brown lightly. Then add the garlic to the skillet and cook for another minute, taking care not to burn the drippings in the skillet. Add the chicken stock and simmer, scraping up any brown bits on the bottom of the skillet, until the liquid has reduced by half — about 8 minutes.
Add the lemon juice and capers to the skillet and continue to simmer for another 2 minutes. Remove the skillet from the heat and stir in the butter to thicken the sauce. Add the parsley and season to taste with salt and pepper. Return the pork medallions and any juices to the skillet and turn to coat all the pieces in the sauce. Serve immediately.
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CROCKPOT MEXICAN PULLED PORK
(FOR TACOS!)
1 lb pork tenderloin, or chicken
1 15 oz can tomato sauce, or one 12oz jar salsa
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon cayenne pepper
½ teaspoon salt
3 cloves garlic, minced
Place pork in the base of your slow cooker. In a small bowl, stir together all remaining ingredients. Pour evenly over pork. Cook on low for 8 hours. When done, shred the pork using two forks, pulling against the grain of the meat. Serve in warmed tortillas (hard or soft) with shredded lettuce, chopped tomatoes, grated cheddar cheese, and sour cream. Garnish with chopped scallions.
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BARBECUE PORK FOR A CROWD
1 large pork loin roast (3-5 pounds)
2 cups water or flavored liquid to taste (apple cider, chicken broth, etc.)
Homemade barbecue sauce or one bottle of your favorite sauce
Salt and pepper to taste
Place the roast into a slow cooker and add liquid.
Cook on low for eight hours. Check occasionally to see that liquid hasn’t cooked off.
Remove and trim all fat from the roast and drain juices from the cooker.
Return roast to the cooker and, using two forks, shred the pork.
Add barbecue sauce, salt, and pepper and cook on low an additional 1-2 hours.
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"Ever consider what pets must think of us? I mean, here we come back from a grocery store with the most amazing haul - chicken, pork, half a cow. They must think we're the greatest hunters on earth!"
~Anne Tyler
(or, back from the butcher!)
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