Calabrian Style Pork Tenderloin With Honey And Chile Recipes

HONEY GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
• Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
• Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).

CALABRIAN CHILE PASTA

Steps:

• In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.
• Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.

CHILI PORK TENDERLOIN

Steps:

• In a small bowl, combine the first six ingredients; brush over pork. , In a large ovenproof skillet, brown pork in oil on all sides. , Bake at 375° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.

CALABRIAN CHILI HONEY

Steps:

• In a small bowl, whisk together chili paste, honey, and 2 tablespoons water until well combined.

CALABRIAN SPIEDINI

Steps:

• Season the pork well with a good amount of black pepper and grey salt. Mince the garlic and then, sprinkle with salt to help the mashing process. Using the side of a knife, mash it into a paste (this process is helped along if you sprinkle the garlic with a little salt to help break it up). The mashed garlic flavor will spread throughout the sausage more easily than minced garlic. Add the garlic to the sausage, then add the California chili powder (this is a sweet chili that will give the sausage a strong red color). Add the chili flakes, beer, and fennel seeds and mix well. Cover sausage in a bowl with plastic wrap and refrigerate overnight.
• Chef's note: if you'd like to test pork sausage for seasoning, fry a little in a small pan with some olive oil before tasting. Remember, you can always add more seasoning, but you can never take it away!
• To form spiedini:
• Preheat a grill.
• Just before your cookout, soak 12-inch wooden skewers in water for 1 hour so they won't catch on fire when you place them on the grill. Cover a cookie sheet with aluminum foil. Form the sausage into baseball sized meatballs and place on the cookie sheet. To form the spiedini, flatten the balls into patties, place 2 skewers in the middle of a sausage patty, then wrap the patty firmly around the skewer. Wrap the spiedini in foil that you will use to bring them to the grill.
• To Grill spiedini:
• Place spiedini on the cooler part of the coals or on a medium grill. Drizzle with olive oil. Grill for about 10 minutes on each side, until well cooked.

CHEF JOHN'S CALABRIAN CHICKEN

Steps:

• Lay a game hen breast side-down on a work surface; use kitchen shears or a sharp knife to cut the backbone out of the game hen, cutting through each side of the bone from top to bottom. Remove the backbone. Use a sharp knife to slice through the cartilage of the breastbone. Flip game hen breast side-up, flatten bird lightly with your hands, and twist the wing tips underneath the wings. Repeat for remaining game hen.
• Place white wine vinegar, vegetable oil, rosemary, orange juice, garlic, egg, Calabrian chili sauce, orange zest, kosher salt, and anchovy fillet into a blender. Pulse several times to combine; blend until marinade is smooth and creamy.
• Place game hens into a resealable heavy plastic bag and pour in marinade. Squeeze out air, seal bag, and refrigerate at least 4 hours but preferably 8 hours to overnight.
• Preheat grill for medium heat and lightly oil the grate.
• Remove game hens from marinade, reserving marinade. Dry birds on paper towels. Season breast sides with salt.
• Place game hens with breast sides down onto the preheated grill and cook until skin shows browned grill marks, about 5 minutes; rotate hens 45 degrees and grill 5 more minutes to make crosshatch grill marks.
• Flip game hens onto their backs, brush with reserved marinade, and grill with the lid on for 5 minutes. Brush hens with more marinade. Repeat, cooking 5 minutes, then brushing with more marinade, until game hens are deep golden brown and an instant-read meat thermometer inserted into the thickest part of a thigh reads 160 degrees F, about 35 more minutes. Flip hens breast sides down, brush once more with marinade, and cook with lid closed until marinade has glazed onto chicken, about 5 more minutes.
• Transfer hens to a serving platter, let rest for about 5 minutes, and serve.

BARCELONA STYLE PORK TENDERLOIN WITH SHERRY & PEPPERS

Steps:

• Set out a sheet of wax paper on a hard, flat surface.
• Place pork rounds on the wax papper and cover with another sheet; pound flat using a meat mallet.
• Place flattened slices into a large ziptop type plastic bag.
• Mix paprika, rosemary,salt, and pepper and add to plastic bag- seal and shake bag to coat pork evenly with spices.
• Heat about 1 Tbsp oil in a large skillet over medium-high heat.
• Cook pork slices briefly on both sides- about 1-2 minutes per side, then remove to a covered dish and keep warm.
• Add a little more oil if needed and saute pepper and garlic and saute about 2 minutes or until bell pepper starts to get tender.
• Add sherry or wine and bring to a boil.
• Let boil until reduced by 1/3 (about a minute).
• Return pork to the skillet and cook until heated through, about another minute or two.
• Make sure pork is cooked all the way through, but still moist.
• Remove pork to plates and ladle sauce on top.

CALABRIAN PORK STOVE TOP STEW

Steps:

• Toss pork cubes with flour and brown in hot oil in large skillet with lid. Remove pork and reserve. Sauté carrots in skillet, adding more olive oil if necessary, until brightly colored; return pork to pan with garlic, tomatoes, wine, Italian seasoning, salt, pepper and cayenne. Bring to a boil, lower heat, cover and simmer for 20 minutes, until pork and carrots are tender. Stir in onions and green beans and heat through, about 5-7 minutes.

HERBED PORK TENDERLOIN

Steps:

• 1 Pat the meat dry with paper towels. Place the pork tenderloins on a plate. 2 In a small bowl, mix together the oil, herbs, garlic, and salt and pepper to taste. Rub the mixture over the tenderloins. Cover and refrigerate at least 1 hour or up to overnight. 3 Preheat the grill or broiler. Grill the tenderloins 7 to 10 minutes, or until browned. Turn the meat over with tongs and cook 7 minutes more, or until an instant-read thermometer inserted in the center reads 150°F. Sprinkle with salt. Let the meat rest 10 minutes before slicing. Serve hot or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CALABRIAN-STYLE PORK TENDERLOIN WITH HONEY AND CHILE

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 425°F. Oil a baking pan just large enough to hold the pork. 2 Fold the thin ends of the tenderloins under to make an even thickness. Place the tenderloins about an inch apart in the pan. 3 In a small bowl, stir together the honey, salt, fennel pollen, and crushed red pepper. Brush the mixture over the meat. Place the pork in the oven and roast 15 minutes. 4 Pour the orange juice around the meat. Roast 10 to 20 minutes more, or until browned and tender. (Pork is done when the internal temperature reaches 150°F on an instant-read thermometer.) Transfer the pork to a cutting board. Cover with foil and keep warm while preparing the sauce. 5 Place the baking pan over medium heat. Stir in the paprika and cook, scraping the bottom of the pan, for 2 minutes. 6 Slice the pork and serve it with the sauce. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.