Jalapeño Roast Pork Recipes

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.

JALAPEñO-ROAST PORK

Steps:

• Preheat the oven to 325°F.
• Rinse the pork shoulder and pat dry. Using a paring knife, make several 1/2-inch-deep incisions on both sides of the meat. Mix the juice, jalapeños, thyme, garlic, salt, pepper, and oil, either by hand or by pulsing in a food processor until just mixed. Rub the meat with the mixture, being sure to massage some down into the incisions.
• Place the meat in a roasting pan fat side up, cover with foil, and roast for 3-4 hours, or until the meat is fork-tender. Cool, remove it from the pan, then shred or slice the pork as desired. After the meat has been removed, add a little water or broth to the roasting pan and stir to dissolve any brown bits, then strain the juices and pour them back over the sliced or shredded meat.

ROASTED PORK TENDERLOIN WITH KUMQUAT-JALAPEñO MARMALADE

Steps:

• Using on/off turns, finely chop kumquats in processor (do not puree). Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots, apple, and 1 tablespoon jalapeño. Cook until shallots are soft, stirring frequently, about 4 minutes. Add chopped kumquats, apricots, 3/4 cup water, sugar, and 3/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil until mixture thickens, about 6 minutes. Transfer marmalade to small bowl. Stir in remaining 2 tablespoons jalapeño. (Can be made 1 day ahead. Cool, cover, and chill. Rewarm before serving.)
• Preheat oven to 350°F. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet; brown on all sides, about 10 minutes total. Transfer skillet to oven; roast pork until thermometer inserted into center registers 145°F, about 15 minutes. Remove pork from oven; let stand 10 minutes.
• Cut pork into 1/2-inch-thick slices. Serve with warm marmalade.

JALAPENO-HONEY PORK TENDERLOIN

Steps:

• Place pork in a resealable plastic bag set in a shallow dish.
• For marinade, in a small bowl, combine honey, soy sauce, sesame oil, the chopped jalapeno peppers, the ginger, and crushed red pepper.
• Pour marinade over pork. Seal bag; turn to coat pork. Marinate in the refrigerator for at least 12 hours or up to 24 hours, turning bag occasionally.
• Preheat oven to 425 degree F.
• Drain pork, reserving marinade. Place pork on a rack in a roasting pan.
• Roast in oven for 25 to 35 minutes or until juices run clear (160 degree F), brushing once with reserved marinade after 10 minutes of roasting.
• Discard any remaining marinade. Remove and cover with foil; let stand for 10 minutes before slicing.

JALAPENO POT ROAST

Steps:

• Place the meat in the crockpot.
• Add remaining ingredients.
• Cover and cook on low 10 to 12 hours.

JALAPEñO-ROAST PORK ON CIABATTA WITH PICKLED CABBAGE AND CREOLE MUSTARD

Steps:

• Place the vinegar, salt, and sugar in a small saucepan and bring to a boil. Place the cabbage and onions in a large bowl. Pour the hot vinegar mixture into the bowl, add pepper, and toss. Let stand for 15 minutes, then toss again, taste, and adjust seasoning. Add more vinegar, salt, or sugar accordingly. Place in a glass or plastic container and set aside.
• Place about 3 ounces of warmed shredded meat on bread or rolls with a little mayonnaise, mustard, and sliced pickles, and top with pickled cabbage.