Tag: pork

Stuffed Pork Tenderloin

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Impressive looking dish that’s great for serving to guests. Make some potatoes and something green and you’ve got a full meal. Extra filling goes great in a hash or omelette for a quick next-day breakfast.

Ingredients

  • 4 tbsp olive oil; divided
  • 4 slices bacon, chopped
  • 1pt crimini mushrooms, small diced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 tsp dried thyme leaves
  • 1 tsp dried rosemary
  • 2 pork tenderloins
  • Salt and pepper

Method

  1. Preheat oven to 400F.
  2. In an oven-safe pan on medium heat, add 2 tbsp oil and bacon. Cook until done, remove with a slotted spoon, leaving the bacon fat and oil in the pan.
  3. Sautée mushrooms and onions in the bacon fat with the thyme and rosemary. Season with salt and pepper. When it’s half done, add the garlic.
  4. When done, combine with the bacon and set aside.
  5. Cut the tenderloins lengthways, but not all the way through.
  6. Pound flat.
  7. Spread mushroom mixture over the tenderloins and press down. Roll lengthways and close shut with toothpicks, then season with salt and pepper.
  8. Put pan back over medium heat and add the remaining 2 tbsp oil. Sear the tenderloins on all sides, then pop in the oven seam side down for about 18 minutes, until it’s 145F at the thickest part.
  9. Transfer to a cutting board and brush with the pan drippings. Let rest for 10 minutes before slicing and serving.

Pork and Cabbage Gyoza

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Folding gets better over time, but don’t kill yourself over it. Make a bunch of these at once and then freeze them for a quick meal/snack whenever you want. They’re very similar to potstickers, but are from Japan.

Ingredients

Filling (makes about 4-5 dozen gyoza)

  • 1 cup finely sliced then diced cabbage
  • 1 tsp salt
  • 1 lb ground pork
  • 1 green onion, thinly sliced
  • 1 medium carrot, grated
  • 1″ knob of ginger, peeled and grated
  • 2 large cloves of garlic, grated
  • 1 serrano pepper, grated (jalapeño works as a substitute)
  • 1 tbsp Japanese soy
  • ½ tsp white pepper
  • Dash of chili oil
  • 1 package of gyoza or dumpling wrappers (about 50ish wrappers)

Dipping Sauce

  • 3 parts Japanese soy sauce
  • 1 part rice vinegar
  • .5 part sesame or chili oil
  • Thinly sliced green onion (optional)

METHOD

  1. Add the chopped cabbage to a bowl with a little sprinkle of salt and mix with your hands. Let sit for 10 minutes.
  2. Using a towel, wring out the excess moisture from the salted cabbage. Add the cabbage back to the bowl along with the pork, green onion, ginger, garlic, serrano, salt, soy sauce, and white pepper. Mix the filling well with your hands.
  3. Take a gyoza wrapper and add a small spoonful of the filling in the centre of the wrapper. Dip your finger in water and circle the edge of the wrapper to wet it.
  4. Fold the wrapper in half without touching the other side. Use your thumb and index finger to create pleats all going in one direction. With the pleating done, press the pleats to seal the gyoza. *Or just fold in half, press to seal. Not authentic, but it works and still tastes good.
  5. Repeat your preferred folding for the remaining gyoza. Place on a silicone-lined baking sheet.
  6. To freeze, place the baking sheet of gyoza in the freezer for 30 to 60 minutes until frozen through before placing it in a bag or freezer-safe container.
  7. To make the sauce, mix together the soy sauce, rice vinegar, oil, and green onion.
  8. To cook, place a thin drizzle of oil in a pan over medium heat. Put as many gyoza in the pan as you want as long as they don’t touch. Put in about 1cm of water in the bottom of the pan and cover with a lid. Steam for about 3 minutes. Remove the lid and let the water evaporate. Fry until crisp.
  9. Eat with the sauce.