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Pork Day – Tuesday, January 10th

Pork Saltimbocca with Mushroom Ragout over Fresh Fettuccine

presented by

Autumn Patti, Chef Instructor, Harrisburg Area Community College

Yields 4 servings

Pork Saltimbocca

½ # Pork Loin, sliced thin and pounded

½ cup Flour

Salt and pepper

1 TBSP Olive oil

2 TBSP butter

8 slices Prosciutto

8 leaves of fresh Sage

4 oz Provolone Cheese Block, shaved thin

Combine the flour, salt and pepper in a medium bowl. In a large saute pan, heat the butter and oil over medium heat. Dredge each pork cutlet in the flour and sear in the saute pan until browned, about 2 minutes each side. Transfer to a baking sheet. Top each cutlet with a slice of prosciutto, sage leaf, and top with provolone. Place under a broiler to heat prosciutto and melt the cheese.

Mushroom Ragout

4 TBSP butter

1# wild mushrooms, sliced

2 cloves garlic, minced

1 TBSP minced red onion

2 oz white wine

½ cup chicken stock or broth

2 oz sherry

1 oz heavy cream

1 tsp fresh thyme, chopped

salt and pepper

In a large saucepan, melt the butter over medium heat. Saute the mushrooms, garlic, and red onions until soft. Add the wine and chicken stock and continue to simmer until most of the liquid is absorbed. Add the sherry, cream, and fresh thyme. Simmer for 1 minute. Season with salt and pepper to taste.

Fresh Fettuccine

1 ½ cup bread flour

1 ½ cup semolina

pinch of salt

3 eggs

1 oz olive oil

In a medium bowl, combine the bread flour, semolina, and salt. Make a small well in the center and add the eggs and olive oil in the well. With a fork or hands, mix the eggs and olive oil and slowly start pulling in the flour mixture. Pull in only the amount of flour needed to make a soft dough. Remove from the bowl and knead on the table top for 1 minute. Let rest for 10 minutes. Using a pasta machine, roll out small amounts of the dough to the proper thickness and cut through the fettuccine cutter attachment. Boil a large pot of salt water. Add the pasta and cook until al dente.

To serve, toss the fettuccine in the mushroom ragout and place on a plate. Shingle the pork saltimbocca on the side. Finish with some chopped fresh sage.

Harvest Pork

presented by

Dan Brodeur, Executive Chef and Owner Big Dan’s 11^th St. Deli and Brodeur’s Catering – Philadelphia, PA

Flavorful, dry-rubbed pork with Frangelico cream sauce and apple chutney side

(serves 2)

Ingredients:

Harvest Pork

Pork Tenderloin, 2 lbs.

½ c. sugar

1 tsp. cinnamon

2 tbsp. butter

Frangelico Sauce

2 tbsp. butter

1 oz. Frangelico hazelnut liqueur

1 c. heavy cream

Pinch salt

Pinch white pepper

1 tbsp. flour to thicken

Apple Chutney

2 Granny Smith apples, peeled and diced

½ c. sun-dried cranberries

¼ c. toasted chopped walnuts (optional)

Pinch cloves

2 tbsp. butter + 1 tbsp. butter

1 tbsp. honey

1 tsp. brown sugar

Pinch salt

Pinch black pepper

2 oz. apple cider

1 oz. cranberry juice

½ tsp. cinnamon

Pinch cloves

Corn starch to thicken, if needed

To make Harvest Pork:

Melt the butter and brush onto the pork. Mix cinnamon and sugar. Roll buttered pork in the sugar mix. Spray a non-stick sauté pan with Pam or other coating and heat on medium high. Place the pork in the pan and sauté 2-3 minutes on each side. Remove from heat. Place on a non-stick baking pan and let rest for about 10 minutes.

To make Apple Chutney:

Melt butter in saucepan, medium-high heat. Add apple bits, stir and cook 6-8 minutes until tender. Add cranberries. Cook 2-3 minutes. Add honey, brown sugar, cinnamon, cloves, salt, and pepper. Reduce heat and cook 3-4 minutes. Add cider and cranberry juice. Simmer until reduced to desired consistency. Add walnuts (optional). Add final pat of butter. Simmer and stir until butter melts. Remove from heat.

Now place the sautéed pork into a 350 degree oven. Set the timer for 20-25 minutes (inside temperature should be 160 degrees on a meat thermometer). Once pork is done, remove from oven and allow to rest for 2-3 minutes before cutting.

To make Frangelico sauce:

Melt butter in pre-heated sauté pan, medium-high heat. Add Frangelico liqueur – be careful of flame. Add heavy cream, salt and pepper, stir. Reduce heat to medium. Simmer 2-3 minutes to reduce. Take pat of butter and roll it in flour. Drop this into the sauce to thicken it. Stir. Remove from heat once butter has melted.

Presentation

Spoon chutney onto the plate. Slice the pork and lay several slices in a fan shape. Drizzle pork with Frangelico sauce.

Chorizo and Bulgur-Stuffed Pork Tenderloin

presented by

John Reis CFBE, Corporate Executive Chef, Hilton, Harrisburg

Serves 6

Ingredients

2 ea Pork Tenderloins, Trimmed

1 tablespoon olive oil

1 small chopped onion (about 1 cup)

1 tablespoon chopped garlic

½ pound diced Chorizo sausages

2 teaspoons ground cumin

1 teaspoon ground coriander

¼ teaspoon red pepper flakes

2 ea Roma tomatoes, seeded and diced

1 cup cooked bulgur (1/3 cup uncooked)

3 tablespoons dried currants

3 tablespoons pine nuts, toasted in a dry skillet over a medium-high flame for 2 minutes

¼ cup chopped parsley leaves

1 cup tomato sauce

½ teaspoon salt

Directions

Preheat oven to 350 degrees F.
Butterfly the Pork tenderloin and pound it down to about ¼ in thickness.
Heat oil in a heavy skillet over medium-high heat.
Add onions and cook, stirring until they are soft and translucent, about 3 minutes.
Add garlic and cook for 2 minutes more.
Add chorizo, cumin, coriander and red pepper flakes and cook, 4 to 5 minutes.
Add bulgur, diced tomatoes, currants, dried cranberries and cook an additional 2 to 3 minutes.
Remove from heat and stir in pine nuts, parsley and cubed bread. Let mixture cool slightly, about 5 minutes.
Using a small spoon or clean hands, place the stuffing down the middle of the pork Tenderloin and roll. Tie with butcher’s twine.
Place stuffed pork in a 9 by 13-inch glass baking dish. Season with salt and pepper and bake at a 350 degrees oven for about 45 minutes or until internal temperature is 145 degrees.
You can serve it with homemade apple sauce or pan gravy from the drippings.