Pork – Aubrey About Town https://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Sun, 06 Dec 2020 22:19:30 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32&ssl=1 Pork – Aubrey About Town https://aubreyabouttown.com 32 32 58900657 Ham-Bone Split Pea Soup https://aubreyabouttown.com/recipe/ham-bone-split-pea-soup/ https://aubreyabouttown.com/recipe/ham-bone-split-pea-soup/#respond Tue, 01 Dec 2020 01:55:03 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3229 Always a staple for the week following Thanksgiving or Easter, this cozy and nostalgic classic is a must for that leftover holiday ham. But no need to wait for the ham, a large smokey ham hock does the trick just fine!

Ham-Bone Split Pea Soup
A rich, cozy, and nostalgic repurposing of that left-over Easter & Thanksgiving spiral-cut ham bone. This recipe uses the bone from a 7-pound half ham, just double the recipe if using a full/whole ham. You didn’t have a ham?... A large split smoked ham hock is a fabulous substitution. This recipe makes about 2-1/2 quarts.
Servings2-1/2 quarts
Prep Time10 mins
Cook Time2 hours
Ingredients
Ham-Bone Broth
Ham-Bone Split Pea Soup
Instructions
To Prepare Ham-Bone Broth
  1. From the bone of a half ham, cut off any good ham, leaving ham scrapes attached to the bone. Cube the good ham, and set aside for later; you should have 2 cups ham.
  2. To a stockpot , add olive oil, onions, crushed garlic, ham bone, and bay leaves.
  3. Heat over MED heat until onions begin to turn translucent, occasionally stirring.
  4. Add chicken stock and water, and (stirring occasionally) continue to simmer over MED heat for 1 hour, or until liquids reduces to 8 cups.
  5. With a sieve or kitchen strainer, strain onions, garlic, ham bone & meat scraps, and bay leaves from broth. Reserve broth. Recipe should yield 8 cups of broth; if shy, adjust with water to yield 8 cups (2 quarts).
To Prepare Ham-Bone Split Pea Soup
  1. To a stockpot, add dried split peas, ham-bone broth, thyme and bay leaf.
  2. Simmer over MED heat for 1 hour, until the split peas have softened, and begun to break apart - and the liquid has reduced by a third.
  3. Add 2 cups water, carrots and celery, and 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer over MED heat 20 minutes longer until the carrots have softened, and can be easily smashed in between your fingers, and the soup has thickened. Add a bit more water, if a thinner consistency is desired.
  4. To serve, garnish top of soup with remaining cubed ham, and minced chives, if desired.
Recipe Notes

In addition to cubed ham, try topping your HAM-BONE SPLIT PEA SOUP with a dollop of sour cream, bacon bits, scallions, or cheddar. 

]]> https://aubreyabouttown.com/recipe/ham-bone-split-pea-soup/feed/ 0 3229 Honey-Glazed Pork Tenderloin https://aubreyabouttown.com/recipe/honey-glazed-pork-tenderloin/ https://aubreyabouttown.com/recipe/honey-glazed-pork-tenderloin/#respond Fri, 05 Jun 2020 09:45:07 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2709 The Honey-Glaze is marvelous on baked or grilled chicken, grilled double-cut pork loin chops or baby back ribs.

Honey-Glazed Pork Tenderloin with Ethiopian Ginger Rice & steamed asparagus

Honey-Glazed Pork Tenderloin
Ethiopian Ginger Rice pairs beautifully with the Honey-Glazed Pork Tenderloin.
Ingredients
Instructions
  1. Preheat oven to 325.
  2. Rinse and pat dry pork tenderloin.
  3. Tuck and fold the flap onto itself, (the narrowest end of the tenderloin) securing it with kitchen twine.
  4. And continue trussing every two inches, with a total of 5 ties, making the tenderloin even in width.
  5. Rub to generously coat pork tenderloin with 1 tbsp olive oil, season with 1/2 tsp kosher salt. Set aside.
  6. In a small bowl, combine honey, soy sauce, grated garlic & shallots, (or granulated onion) and black pepper. Mix well, set aside.
  7. In a oven-safe skillet, over MED-HIGH heat, heat remaining 2 tbsp olive oil until it slightly smokes.
  8. Add pork tenderloin to skillet, gently rotating it with tongs, lightly browning all sides (about 3 mins total).
  9. Transfer skillet to preheated 350 degree oven, with a pastry brush, brush tenderloin generously with half of the prepared honey glaze and roast 10 minutes. Brush on remaining glaze, roast 5 minutes, repeat brushing tenderloin with glaze from the pan, roasting for 5 minutes between brushings for a total of 20 minutes.
  10. Remove from oven, transfer pork tenderloin to a plate, cover with aluminum foil, and allow to rest for 6 minutes.
  11. Meanwhile, carefully transfer skillet to the stove, add 1/4 cup water, scraping bottom of skillet to lift any caramelized glaze, reduce glaze for 3 minutes to thicken.
  12. Slice Honey-Glazed Pork Tenderloin at an angle into 1/2 inch slices.
  13. Serve honey glaze on the side. Serves 4.
]]> https://aubreyabouttown.com/recipe/honey-glazed-pork-tenderloin/feed/ 0 2709 Chili-Encrusted Pork Fillet https://aubreyabouttown.com/recipe/chili-encrusted-pork-fillet/ https://aubreyabouttown.com/recipe/chili-encrusted-pork-fillet/#respond Wed, 27 May 2020 06:44:04 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2640 Succulent South-Western flavor, a hint of heat in every tender bite. Delicious accompanied by beans or Onion Rice, as seen in featured photo.

  • Step 3: Tuck, fold, and tie the flap
  • Step 4: Continue trussing every two inches
  • Step 5: Combine spices
  • Step 7: Press chili rub mixture
  • Step 10: Roast pork tenderloin
Chili-Encrusted Pork Fillet
Servings2 servings
Prep Time10 mins
Cook Time20 mins
Passive Time20 mins
Ingredients
Instructions
  1. Preheat oven to 325.
  2. Rinse and pat dry pork tenderloin.
  3. Tuck and fold the flap onto itself, (the narrowest end of the tenderloin) securing it with kitchen twine.
  4. And continue trussing every two inches, with a total of 5 ties, making the tenderloin even in width.
  5. In a small bowl, combine chili powder, kosher salt, granulated onion & garlic, and cayenne powder. Mix well.
  6. Rub and coat pork with 1 tbsp olive oil.
  7. Roll and press chili rub mixture into pork tenderloin, packing it on thick. Let sit for 20 minutes.
  8. In a oven-safe skillet, over MED-HIGH heat, heat remaining 2 tbsp olive oil until it slightly smokes.
  9. Add pork tenderloin to skillet, gently rotating it with tongs, browning all sides (about 3 mins total).
  10. Place skillet in preheated 325 degree oven and roast 20 minutes without turning.
  11. Remove from oven, transfer pork tenderloin to a plate, cover with aluminum foil, and allow to rest for 6 minutes.
  12. Slice Chili-Encrusted Pork Fillet at an angle into 1/2 inch slices. Serves 4.
]]> https://aubreyabouttown.com/recipe/chili-encrusted-pork-fillet/feed/ 0 2640 Fig-Balsamic Glazed Pork Tenderloin https://aubreyabouttown.com/recipe/fig-balsamic-glazed-pork-tenderloin/ https://aubreyabouttown.com/recipe/fig-balsamic-glazed-pork-tenderloin/#respond Thu, 07 May 2020 04:05:18 +0000 http://aubreyabouttown.com/?post_type=recipe&p=1779

Fig-Balsamic Glazed Pork Tenderloin
McQuade’s Celtic ‘Fig ‘n Ginger’ Chutney add that rich & sweetness to this decadent meat.
Servings4-6 people
Prep Time10 mins.
Cook Time30 mins:
Ingredients
Marinade Paste
Fig Glaze
Instructions
  1. Rinse and pat-dry Pork Tenderloins. Pre-heat oven to 400 degrees. Line baking sheet with aluminum foil, fitted with a wire rack.
Marinade Paste
  1. Prepare Marinade Paste: In a small bowl, combine Marinade Paste ingredients, mix to a paste.
  2. Rub Pork Tenderloins with prepared Marinade Paste, wrap in plastic wrap, marinade refrigerated 1 hour.
Fig Glaze
  1. In the pitcher of a blender or bowl of a food processor, process Fig Glaze Ingredients - blend until smooth.
  2. Add glaze mixture to a small saucepan, bring to a simmer. Simmer on medium-heat until reduced by half (about 10 minutes), set aside, let cool to room temperature, stir in 1/2 cup Honey.
  3. Roast Pork Tenderloins: Remove Pork Tenderloins from plastic wrap, place on wire rack, and roast in 400 degrees over for 8 minutes.
  4. Remove from oven and spoon or brush half the Glaze over tenderloins, return to oven and roast 10 minutes. Repeat Marinade with the other side, roast 10 minutes.
  5. Remove from oven, cover with foil, and allow to rest 10 minutes. Slice at an angle into 1/4-inch medallions, serve with Lebanese Rice Pilaf.
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