Category: Pork
Pork Roast with Apple Gravy
Well it’s back to the grind and time to figure out dinner yet again
Fortunately I own an Instant Pot, and with about 20 minutes of prep I know I can make a delicious home cooked dinner without having to stand on top of it
What’s great about the Instant Pot is you can choose to use it as a pressure cooker or a slow cooker
I’m going to keep this one fairly simple
I’m starting off here with a 3 pound loin pork roast
Generously season with kosher salt and ground black pepper
Now I’m going to pressure cook this in my Instant Pot which also has a browning function
If your using a regular slow cooker or roasting in the oven do this next part in a pan
Browning the meat first forms a crust which will help seal in the juices
Heat 2 tablespoons of olive oil over medium high heat until just smoking
Sear for 4-6 minutes
Season the other side
Flip and sear another 4-6 minutes
Next we will need 1 onion, 1 celery stalk, 2 apples (I’m using 1 Granny Smith and 1 McIntosh), 2 tablespoons of Gravy Master and one 12 ounce beer (of your choice)
Peel and chop the onion and dice the celery
Add these to the pot and saute 2-4 minutes
Next I’m going to core the apples
Discard the cores
I’m using the apples for flavor and will discard them after cooking so I leave the skins on
Add the apples to the pot and saute 1-2 minutes
Next we are going to pour in our beer
Then add in the Gravy Master and give it a stir
Place the roast on top fat side up
Seal and pressure cook on high for 1 hour and 15 minutes
If using a slow cooker use the rule of thumb of 3-4 hours on high or 6-8 hours on low
Once the the time is up and the pressure has released on its own I test the pork to see that it is fork tender
Take the roast out and set aside to rest at least 10 minutes while we work on the gravy
Strain the liquid into a pot and discard the solids
Bring this to a boil then reduce the heat and simmer
Next we will make a roux (thickener) for the gravy
Melt 2 tablespoons of butter in a pan
Whisk in 1/4 cup of flour
Cook until bubbly and lightly browned
Whisk this into the gravy and allow to thicken
Start slicing the pork thinly
Looking good
Serve this with the delicious apple gravy and fresh parsley!
Enjoy!!!
Simply Sundays! ~ Pork Roast with Apple Gravy
Ingredients
3 pound pork loin roast
2 tablespoons of olive oil
1 onion
1 celery stalk
2 apples
1 – 12 ounce bottle of beer
2 tablespoons of Gravy Master
2 tablespoons of butter
1/4 cup of flour
fresh parsley
kosher salt
ground black pepper
Directions
Season the pork roast with kosher salt and ground black pepper. Heat 2 tablespoons of olive oil in the Instant Pot or in a pan over medium high heat. Sear fat side down for 4-6 minutes, remembering to season the other side as well. Flip the roast and sear another 4-6 minutes. Remove from heat and set aside
Next peel and chop 1 onion and dice 1 celery stalk. Add these to the pot and saute for 2-4 minutes. Core and slice up the apples. No need to peel these as they are for flavor and will be discarded. Add the apples to the pot and saute 1-2 minutes
Pour in a 12 ounce beer of your choice along with 2 tablespoons of Gravy Master. Stir everyone up. Place the roast on top fat side up
Seal and pressure cook on high for 1 hour and 15 minutes. If using a slow cooker use the rule of thumb of 3-4 hours on high or 6-8 hours on low. Once the the time is up and the pressure has released on its own test the pork to see that it is fork tender. Take the roast out and set aside to rest at least 10 minutes
Strain the liquid into a pot and discard the solids. Bring this to a boil then reduce the heat and simmer. Melt 2 tablespoons of butter in a pan. Whisk in 1/4 cup of flour. Cook until bubbly and lightly browned. Whisk this into the gravy and allow to thicken
Start slicing the pork thinly. Serve with the delicious apple gravy and some fresh parsley
Wilton Recipe Right 3 Piece Cookie Pan Set
Architec Gripperwood Cutting Board
Instant Pot 7-in-1 Pressure Cooker
© Simply Sundays 2017
All rights reserved
Pork Cutlets
So my pork cutlets aren’t very different from my chicken cutlets
I mean if it isn’t broken, don’t fix it
I do have to say, I’m torn between which I like better
And I have to tell all of you chicken cutlet fans, that pork cutlets (yeah, the other white meat), will make you wonder as well
So I have 6 boneless pork chops here and they are about 1 1/2 inches thick
Wait? What? We are making cutlets out of 6 small boneless chops?
Yep….you bet!
I like to trim any excess fat from the chop
Time to filet the chop
Place your hand, palm down on the top of the chop
Carefully slice through the center of the chop and away from your body
Depending on the thickness of the chop you can get 2 to 3 fillets
You can also ask your butcher to fillet them for you
Repeat until all the pork has been cut into fillets
Cover the cutlets with cling wrap
This will help the meat stay intact when you tenderize it, as well as keep raw meat particles from flying around the kitchen
Using the toothy side of the meat tenderizer, gently pound out the cutlets
Flip and tenderize again
Don’t beat them to hard as this may break down the muscle fibers and they could fall apart
After I pound them out, I cut any cutlets that are double the size of the rest in half so I keep the portions even
Okay, it’s time to start working on our dredging station
To start we will need 3 eggs and 1/4 cup of milk or cream
Get these into a large bowl and whisk until combined
Next up we will need the dry mix
For the breading we will need 2 cups of plain bread crumb (more as needed), 1 cup of grated romano or parmesan cheese, 6 garlic cloves, 1/2 cup of fresh parsley, 1 teaspoon each of kosher salt and ground black pepper
Add the breadcrumb to a pie plate
Add in the grated cheese, salt and pepper
Give the garlic and parsley a fine chop
Add these to the breadcrumbs
I use a fork to combine all the ingredients
I like to put all of my bowls and protein on a large sheet pan
This becomes my dredging station
This is something I learned from my partner in crime (the Mrs. ), who taught me this to avoid a lot of extra mess in the kitchen!
I have my egg wash, the breadcrumb mixture and of course the pork cutlets
Dip a cutlet into the egg wash
Then the bread crumbs
Make sure both sides are coated
Now for a family secret
I dip 1 side back in the egg wash
Then back into the bread crumb
Why 1 side you ask?
This is how Mom does it!
This way you get some extra crunch but not too much breading
As I finish breading the cutlets, I place them on the sheet pan
I like to bread them all first, clean my bowls and then move onto frying
I’m going to use 2 pans to move things along
I put enough olive oil in the pans to come up to about 2 inches
If you have an oil thermometer the oil should be around 350 F
If you don’t you can use the Italian method. Sprinkle the oil with bread crumb and if it fries up and floats to the surface you are good to go!
Bottom line you want the oil to be hot enough to bubble up right away, if it is too cool the cutlets will sit and soak up the oil and become greasy
Place as many cutlets into the pan that can fit without touching each other
Cook these around 4-5 minutes per side or until the fork slips out of them easily (depending on how they are browning I may flip a couple times in this time span to ensure a nice even browning)
Looking good
I like to setup a cookie rack over a sheet pan
Hold the cutlets up out of the oil and allow to drain a bit then place on the cookie rack
Sprinkle with a bit of kosher salt
Let them rest for a few
I personally like them warm or room temperature
We served these with our homemade Slow Cooker Apple Sauce and a slice of lemon!
Enjoy!!!
Simply Sundays! ~ Pork Cutlets
Ingredients
6 boneless pork loin chops
3 large eggs
1/4 cup of milk or cream
2 cups of plain bread crumbs
1 cup of grated romano or parmesan cheese
6 garlic cloves
1/2 cup of fresh parsley
1 teaspoon each of kosher salt and ground black pepper
Directions
Trim any excess fat off of the chops, then fillet them, or have your butcher make some pork cutlets for you. Cover the cutlets with cling wrap and pound them out with the toothy side of the meat tenderizer. Flip and tenderize the other side. Do not hit the cutlets too hard as you might break down the fibers and they could fall apart
In a bowl whisk 3 large eggs with 1/4 cup of milk or cream. In a shallow dish or pie plate, add 2 cups of plain bread crumb, 1 cup of grated romano or parmesan cheese, 6 garlic cloves chopped, 1/2 cup of fresh parsley chopped and 1 teaspoon each of kosher salt and ground black pepper. Using a fork mix the ingredients together
Dip the cutlets in the egg wash, then bread crumb until completely covered, dip one half of the cutlet back into the egg wash, then back into the bread crumb. Set aside and work on the next
Put enough oil in 2 pans to reach around the 2 inch mark. Heat to 350 F. Or just sprinkle some bread crumb in the pan and if it fries up you are good to go
Cook the cutlets 4-5 minutes per side, or until a fork inserted comes out easily. You can flip them a couple times more, within this time span for even browning
When done, remove and place on a wire rack over a sheet pan to allow excess oil to drain. Sprinkle each cutlet with kosher salt
Serve with applesauce and a slice of lemon: optional
Tools used to make this recipe
Architec Gripperwood Cutting Board
OXO Good Grips Meat Tenderizer
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Pyrex Bakeware Scalloped Pie Plate
© Simply Sundays 2017
All rights reserved
Roast Pork Tenderloins
Pork tenderloin or pork filet as it is also called is an extremely tender cut of meat that is normally sold in sealed packages
It is a muscle used more for posture then locomotion hence why it is so tender
Typically you will get 2 per package for a total of 2.5 or 3 pounds of pork
This is a very flavorful cut and lends well to marinades though for this particular recipe we are going very simple
Simple and delicious, so where can you go wrong?
We are starting with 2 tenderloins which weigh a total of 2.5 pounds
Trim off any excess fat and the silver skin which is a silver membrane that can be very tough
Next lay them on a sheet pan tucking the thinner tail section under so you have a more even thickness for more even cooking
I then drizzle them with some extra virgin olive oil and rub it in
Next we will need some kosher salt and ground black pepper
Generously sprinkle both on each loin
Preheat your oven to 450 F
Add 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter to an oven proof pan
Once the butter is melted and the pan starts to smoke a bit add in your pork and sear 2-3 minutes
Season the back side with more salt and pepper
Flip and sear the other side for 2-3 minutes
You can half flip and sear the sides for a minute each
Place the pan in the oven and cook for 10 minutes to start
While the pork is cooking lets make a glaze
We will need 3 tablespoons of honey, 2 tablespoons of Dijon mustard, 1 tablespoon of white balsamic vinegar, 2 garlic cloves 1 sprig of fresh rosemary
In place of the white balsamic vinegar you can use champagne vinegar, apple cider vinegar or regular balsamic vinegar
All will work just as good
In a large bowl combine the honey, mustard and vinegar
Add the leaves from the rosemary and the garlic cloves to a food processor
Chop finely and add to the bowl
Whisk to combine
At the 10 minute mark remove the pork from the oven
Looking good
Brush the pork with the glaze
Place the pork back into the oven and cook another 6-8 minutes or until a thermometer inserted into the thickest part registers about 145 F for medium
Remove to a cutting board and allow the meat to rest at least 10 minutes before slicing
Slice and serve this truly tender and delicious pork!
For another great pork tenderloin recipe click on our link below
Enjoy!!!
Simply Sundays! ~ Roast Pork Tenderloins
Ingredients
2.5 pounds of pork tenderloins
kosher salt
ground black pepper
2 tablespoons of extra virgin olive oil (more for rubbing on the pork)
2 tablespoons of butter
3 tablespoons of honey
2 tablespoons of Dijon mustard
1 tablespoon of white balsamic vinegar
2 garlic cloves
1 sprig of fresh rosemary
Directions
Trim off any excess fat and the silver skin from 2 pork tenderloins. Drizzle them with extra virgin olive oil and rub it in. Sprinkle generously with kosher salt and ground black pepper
Preheat oven to 450 F. Heat 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter in an oven proof pan. Once the butter is melted and the pan is lightly smoking add in your pork and sear 2-3 minutes. Season the back side with more salt and pepper
Flip and sear the other side for 2-3 minutes. You can half flip and sear the sides for a minute each. Place the pan in the oven and cook for 10 minutes to start
In a bowl add 3 tablespoons of honey, 2 tablespoons of Dijon mustard and 1 tablespoon of white balsamic vinegar. In a food processor add in the leaves from 1 sprig of fresh rosemary and 2 garlic cloves. Chop finely. Add to the bowl and whisk to combine
At the 10 minute mark remove the pork from the oven. Brush the pork with the glaze Place the pork back into the oven and cook another 6-8 minutes or until a thermometer inserted into the thickest part registers about 145 F for medium. Remove to a cutting board and allow the meat to rest at least 10 minutes before slicing
Tools used to make this recipe
Architec Gripperwood Cutting Board
KitchenAid 3-Speed Hand Blender
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
© Simply Sundays 2017
All rights reserved
Porchetta (Italian Pork Roast)
Porchetta could quite possibly be the most delicious pork roast I have ever had
Simply put, Porchetta is a roasted loin of pork stuffed with fresh herbs, garlic and lemon zest
It is so flavorful on it’s own but I have to say the left overs make an incredible sandwich
Here is my take on Porchetta
Here I start out with a 4 pound pork loin that I have filleted
You can have your butcher do this
I’m going to lay this fat side down on the cutting board and I’m going to drizzle it with some extra virgin olive oil
Next we are going to place 4-5 cloves of garlic in a food processor and chop them finely
Rub the garlic all over the pork
Next we will need 1 teaspoon each of kosher salt and ground black pepper plus the zest from 1 lemon
Sprinkle the salt, pepper and zest over the pork
Now for the herbs
We are using 1 tablespoon each of parsley, oregano, rosemary, sage and chives
Remove the rosemary and oregano leaves from the stems (discard the stems) and place all the herbs in a pile
Give them a nice chop and sprinkle over the pork
Time to rock and roll
Or just roll that is
Starting from the thinner side of the roast, roll it tightly towards the other side
Roll, roll and roll!
If you have done it right you should end up with the fat cap of the roast back where it belongs
Next I’m going to score the fat cap in two opposite directions (try to not cut into the meat)
This will help the fat render
Tie this bad boy up and snip off the extra string
Next we will need 2 teaspoons each of kosher salt, ground black pepper, garlic powder and onion powder
We will also need 1 tablespoon of paprika
Sprinkle the outside of the roast with the seasonings
Preheat your oven to 350 F
Even though we are cooking the roast in the oven we are first going to sear it on the stove top
This will help form a crust that will seal in the meats juices
Heat 2 tablespoons of extra virgin olive oil over medium heat in an oven proof pan
Once the pan is lightly smoking add in the roast fat cap side down
Cook 2-4 minutes, then turn
Repeat until all sides are seared
Then remove the roast from the pan and set aside
I like to lay a bed of veggies into the bottom of the pan for the roast to lay on while cooking
This will keep the roast from sticking to the bottom of the pan and will help add great flavor to the gravy later on
Peel and slice the onion and slice the celery
You can slice the carrots without peeling as we are using the veggies for flavor and discarding afterwards
I peeled the onion just to avoid picking onion skins out later
Lay these into the bottom of the pan
Lay your roast on top of the veggies
Then pour in 2 cups of chicken stock into the pan
To make your own chicken stock, click on our link below
Place into the oven and roast for around 1 hour or until a thermometer inserted into the thickest part of the roast registers 145 F
Remove from the oven
Remove the roast to a cutting board and allow to rest for at least 10 minutes before slicing
While the meat is enjoying a well earned rest lets work on some gravy
Strain the liquid from the vegetables into a saucepan and add 2 tablespoons of Gravy Master
In another pan melt 2 tablespoons of butter
Whisk in 1/4 cup of flour and cook the mixture until lightly browned
Whisk this into the gravy
Bring the gravy to a boil then reduce to a simmer and cook for 10-12 minutes until nicely thickened
Time to slice this delicious roast
Remove the string and discard
Starting on one end using a sharp knife, start cutting very thin slices
Serve this with the delicious gravy!
Enjoy!!!
Simply Sundays! ~ Porchetta (Italian Pork Roast)
4 pound pork loin roast
For inside the roast
1 tablespoon of extra virgin olive oil
4-5 garlic cloves
1 teaspoon each of kosher salt and ground black pepper
1 lemons worth of zest
1 tablespoon each of fresh parsley, oregano, rosemary, sage and chives
For the outside of the roast
1 tablespoon of extra virgin olive oil
2 teaspoons each of kosher salt, ground black pepper, garlic powder and onion powder
1 tablespoon of paprika
To prepare
2 tablespoons of extra virgin olive oil
1 onion
1 celery stalk
2 carrots
2 cups of chicken stock
2 tablespoons of Gravy Master
2 tablespoons of butter
1/4 cup of flour
Directions
Filet a 4 pound pork loin roast and lat it fat side down on a carving board. Drizzle with 1 tablespoon of olive oil. Place 5 garlic cloves in a food processor and chop finely. Rub the garlic over the pork
Sprinkle the pork with 1 teaspoon each of kosher salt and ground black pepper along with the zest of 1 lemon. Remove the leaves and discard the stems of 1 tablespoon of rosemary and 1 tablespoon of oregano. Place them in a pile and add 1 tablespoon each of sage, parsley and chives. Give everyone a fine chop and then sprinkle over the pork
Starting from the thinner side of the roast, roll it tightly towards the other side. You should end how you started with the fat cap on top.
Score the fat cap in two opposite directions (try to not cut into the meat). This will help the fat render. Tie and snip off the extra butchers string. Drizzle the outside of the roast with 1 tablespoon of olive oil, then sprinkle with 2 teaspoons each of kosher salt, ground black pepper, garlic powder and onion powder. Also sprinkle with a tablespoon of paprika
Heat 2 tablespoons of extra virgin olive oil over medium heat in an oven proof pan. Once the pan is lightly smoking add in the roast fat cap side down. Cook 2-4 minutes, then turn Repeat until all sides are seared. Then remove the roast from the pan and set aside
Peel and slice the onion and slice the celery. Slice the carrots without peeling as we are using the veggies for flavor and discarding afterwards. Lay these into the bottom of the pan. Lay the roast on top of the veggies. Then pour in 2 cups of chicken stock into the pan
Place into an oven preheated to 350 F and roast for around 1 hour or until a thermometer inserted into the thickest part of the roast registers 145 F. Remove from the oven and place on a cutting board. Allow the roast to rest at least 10 minutes before slicing
Strain the liquid from the vegetables into a saucepan and add 2 tablespoons of Gravy Master. In another pan melt 2 tablespoons of butter. Whisk in 1/4 cup of flour and cook the mixture until lightly browned. Whisk this into the gravy. Bring the gravy to a boil then reduce to a simmer and cook for 10-12 minutes until nicely thickened
Remove the string and discard. Starting on one end using a sharp knife, start cutting very thin slices. Serve with the gravy
Tools used to make this recipe
ZELITE INFINITY Boning Knife 6 inch
KitchenAid 3-Speed Hand Blender – Contour Silver
Architec Gripperwood Gourmet Sheesham Cutting Board, 10 by 15-Inch
Pyrex 3-Piece Glass Measuring Cup Set
© Simply Sundays 2017
All rights reserved