Jalapeno Pesto Stuffed Pork Roast Recipes

JALAPENO PESTO

Steps:

• Pulse walnuts and garlic in a food processor until finely chopped. Add basil, Parmigiano-Reggiano cheese, and jalapeno pepper; process until combined. Stream olive oil into basil mixture while food processor is still running until consistency is smooth. Season with salt and black pepper.

PESTO AND CHEESE STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Mix cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley together in a bowl. Lay pork tenderloin on a flat work surface and spread cheese mixture on one side of the meat. Roll tenderloin around the filling like a jellyroll. Season meat with salt and black pepper.
• Melt butter in a large skillet over medium-high heat. Place rolled pork tenderloin in hot butter and cook, turning, until browned on all sides, 7 to 10 minutes. Transfer tenderloin to the prepared baking dish, reserving drippings in skillet.
• Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Place the skillet with reserved drippings over medium-high heat. Pour in white wine and bouillon, bring to a simmer, reduce heat to low, and add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.

PORK ROAST WITH ROASTED JALAPEñO GRAVY

Steps:

• Heat oven to 475 degrees. Mix together salt, pepper, granulated garlic and onion. Place the pork on a rack set in a roasting pan and sprinkle the roast with the spice mixture, rubbing it lightly so it adheres to the meat.
• Roast for 30 to 40 minutes or until the pork reaches an internal temperature of 145 degrees. If the fat begins to get too dark, tent with foil.
• While the roast is cooking, make a roux for the gravy by melting the butter in a small saucepan set over medium heat. Add the flour all at once and whisk vigorously until smooth. When the mixture thins and starts to bubble, reduce the heat to low. Cook for 1 to 2 minutes, whisking slowly, until the mixture smells nutty and toasty and is still light colored. Cook for 2 more minutes, stirring occasionally, then set aside and let cool.
• When the roast is done, cover and let it rest for at least 10 minutes. Reduce the oven to 450 degrees. Place the jalapeños in a small pan, brush with oil and roast for 6 minutes, or until soft. Remove the stems and some or all of the seeds and membranes, depending on how hot the peppers are and how hot you want the gravy. Dice the jalapeños.
• Place the half-and-half, stock, salt and jalapeños in a medium saucepan and bring to a boil. Quickly reduce heat to medium. Cook for about 5 minutes, stirring occasionally, until slightly reduced. Stir in 4 tablespoons of the roux and simmer for 2 to 3 minutes, whisking continually, until the sauce is thickened and bubbly. Stir in a little more roux if needed to reach the desired thickness and, if desired, any accumulated juices from the roast. Slice the roast, cover in gravy and serve.

SUSANNA FOO'S JALAPEñO PEPPERS WITH PORK STUFFING

Steps:

• Remove the stem from each pepper. Slice the peppers in half lengthwise on one side, cutting almost to the tip; leave the peppers joined at both ends. With the tip of a vegetable peeler, remove the seeds; set aside.
• Place the pork in a small bowl and add the brandy. Stir in the water, 1 tablespoon at a time, until the meat mixture is soft. Mix well.
• Add the scallions, gingerroot, thyme, soy sauce and sesame oil; mix until thoroughly combined. Open each pepper carefully and stuff it with some of the meat mixture, pressing it in firmly and keeping the pepper whole.
• Coat a large nonstick skillet with the corn oil and heat. Without crowding the pan, add the stuffed peppers to the skillet. (Depending on the size of your skillet and the number of peppers, you may have to fry them in batches).
• Cover the peppers and cook over low heat for 5 minutes. Turn and continue cooking until the peppers are tender and the meat is thoroughly cooked, about 15 minutes. Serve at room temperature.

CLASSIC SPANISH TORTILLA WITH ROASTED JALAPENO PESTO

Steps:

• For the Roasted Jalapeño Pesto: Preheat the oven to 400 degrees F.
• In a medium bowl, toss the jalapenos with a few teaspoons of canola oil and season with salt and pepper. Spread them on a baking sheet in an even layer and roast until golden brown and charred, turning once, about 18 minutes. Return the jalapenos to the bowl, cover with plastic wrap, and let steam for 15 minutes. Peel and seed the jalapenos (discard the skin and seeds) and transfer to a food processor.
• Add the parsley, pine nuts, and garlic to the food processor and pulse to coarsely chop. With the motor running, add the olive oil through the feed tube and process until smooth. Scrape into a bowl, fold in the cheese, and season with salt and pepper. The pesto can be stored in the refrigerator, tightly covered, for up to 2 days.
• For the Classic Spanish Tortilla: Heat 1/2 cup of the oil in a 10-inch nonstick or well-seasoned cast-iron pan over medium heat until it begins to shimmer. Add half the potatoes and one-third of the thyme and season with salt and pepper. Cook, stirring occasionally and adjusting the heat if needed, so that they do not brown, until the potatoes are tender when pierced with a paring knife, about 8 minutes. Remove the potatoes with a slotted spoon and transfer them to a colander set over a bowl. Add the remaining 1/2 cup oil to the pan and heat until it begins to shimmer. Add the remaining potatoes and one-third more of the thyme, season with salt and pepper, and cook as you did the first batch. Transfer the second batch of potatoes to the colander with the first and set aside.
• Pour all but 2 tablespoons of the oil from the pan into a heatproof measuring cup and set aside. Heat the oil remaining in the pan over medium heat until it begins to shimmer. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the remaining thyme and season with salt and pepper.
• Preheat the broiler.
• Whisk together the eggs in a large bowl until lightly frothy and evenly colored, about 2 minutes. Fold the potatoes and onions into the eggs until evenly combined. In the pan you used to cook the potatoes, heat 2 tablespoons of the reserved oil over medium heat until it begins to shimmer. Add the egg mixture to the pan, making sure the potatoes and onions are evenly distributed. As soon as the edges firm up, after a minute or so, reduce the heat to medium-low. Cook until the bottom is set and light golden brown, about 5 minutes. Transfer the pan to the oven and broil until the top is puffed and lightly golden brown, 3 to 5 minutes, depending on the strength of your broiler.
• Rub a spatula around the outside of the pan and along the bottom and slide the tortilla out onto a cutting board. Cut the tortilla into wedges and transfer to a plate. Let cool slightly.
• To serve: Drizzle the tortilla with pesto and serve warm (not hot) or at room temperature. Do not refrigerate.