Cooked Turnips And Pork Recipes

PAN-SEARED PORK TENDERLOIN WITH BRAISED TURNIPS AND PARMESAN

Steps:

• Combine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub.
• In a large straight-sided saute pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest. Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes. Add the turnips and cook, stirring to coat the vegetables, for 1 minute. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes. Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary. Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives.

BRAISED PORK WITH TURNIPS

Steps:

• Place a 12-inch skillet, preferably nonstick, over medium-high heat, and heat at least a minute. Add the oil and butter. When the butter foam subsides or the oil is hot, add the pork a few chunks at a time. When it is all in the skillet, turn the heat to high. Cook about 5 minutes, undisturbed, until the pork is nicely browned on one side. Turn each piece, return the heat to medium-high and cook about 3 minutes more.
• Add the turnip chunks, and shake the skillet so that the pork and turnips are all sitting in one layer, or nearly so. Cook another 3 or 4 minutes, or until turnips begin to brown. Add the liquid, and stir once or twice. Add salt, pepper and half the herb, turn heat to medium-low and cover skillet.
• Cook, stirring every 10 minutes, until both pork and turnips are quite tender, about 30 minutes. Remove the cover, and raise the heat to medium-high; boil the liquid until it is reduced to a syrupy glaze. Taste and add more salt and pepper if necessary; then, garnish with the remaining herb and serve.

PORK STEW WITH APPLES AND TURNIPS IN CIDER

Steps:

• Place meat in a mixing bowl and sprinkle with salt, freshly ground pepper and rosemary.
• Cover and refrigerate for several hours or overnight.
• Roll up the pork rind or fold bacon in half, tie with kitchen string and cover with cold water in a large pan.
• Bring to a light boil and boil for 5 minutes.
• Drain and cool under cold running water. Set aside.
• Pat meat dry with paper towels.
• On a plate, season flour with large pinch of salt and freshly ground pepper.
• Preheat oven to 325F, if using Dutch oven.
• Heat oil in a large skillet over medium-high heat.
• Dip a few pieces of pork at a time in the flour, place in the skillet and brown evenly.
• As each batch is done, transfer meat to a 5-1/2-quart Dutch oven or a slow cooker.
• Pour cider into the skillet.
• Over high heat, scrape the bottom of the pan for 1 minute or so to incorporate all the residue. (If oil and flour are burned, skip this step and pour cider directly into Dutch oven or slow cooker.
• Strain the cider over the meat.
• Add apples, turnips and garlic to the pork, and bury pork rind or bacon in the meat.
• Season with salt and pepper and cover.
• Be sure to check on the pork and add 1/4 cup water at a time, if necessary, to prevent the meat or vegetables from burning.
• Bake on the middle shelf of the oven for 1-1/2 hours, or in the slow cooker for about 6 hours, stirring meat, turnips and apples once or twice if possible to ensure even cooking.
• Discard the pork rind or bacon, put the stew with the apples and turnips in a heated serving bowl, and skim off the fat.
• Mash some of the apples and turnips into the juices, pour over meat.