Peppered Pork Loin With Beet And Leek Purée Recipes

VANILLA AND BLACK PEPPER PORK LOIN

Steps:

• For the brine: In a large saucepan, combine the water, vanilla beans and seeds, cinnamon sticks, cloves, and black peppercorns. Bring to a boil over medium heat. Add the sugar and salt; stir to dissolve. Turn off the heat, and then cool to room temperature (this can take an hour or so; put it in the fridge to hasten the process. Alternatively, you can boil only 4 cups of water and then add 5 cups of ice cubes).
• When cool, pour the brining solution into a container large enough for the pork and the solution, such as a disposable aluminum roasting pan. Cover and refrigerate overnight or up to 24 hours.
• Preheat the oven to 325 degrees F.
• Pull the pork out of the brine and pat dry with paper towels. Warm the oil in a large, ovenproof skillet over medium-high heat until nearly smoking. Add the pork to the pan and brown on all sides, about 15 minutes. Remove to a plate.
• Add 2 tablespoons butter to the pan and reduce the heat to medium. Add the apples and celeriac. Season with salt and saute until golden brown. Deglaze with vinegar and 1 cup cider, scraping up any brown bits. Stir in the brown sugar.
• Nestle the pork loin in the apples and celeriac and pour enough cider into the pan to keep things from burning on the bottom of the pan, about 1 cup. Transfer the pan to the oven. Roast until a meat thermometer inserted in the center of the loin reads 145 degrees F, about 45 minutes. Transfer the pork to a cutting board and let rest 10 minutes before carving (pork will continue to cook as it rests).
• Meanwhile, return the pan to the stove over medium heat. Finish the sauce by adding in more cider if the pan is too dry. Stir in the remaining butter and the vanilla and black pepper. Taste for seasoning and readjust, if necessary.
• Slice the pork into 1/2-inch thick slices. Arrange on the platter with the apples and celeriac. Drizzle the sauce over the meat.

PEPPERED PORK LOIN WITH BEET AND LEEK PURéE

Steps:

• In a saucepan bring salted water to a boil for leeks.
• Trim and coarsely chop leeks. Wash leeks and drain in a colander. In saucepan of salted boiling water cook leeks until tender, about 4 minutes, and transfer with a slotted spoon to a blender, reserving cooking liquid.
• Trim beet stems to 1 inch if necessary and scrub beets. In a saucepan cover beets with salted water by 1 inch and simmer, covered, 35 to 45 minutes, or until tender. Reserve 1 1/2 cups cooking liquid. Drain beets in colander and cool just until they can be handled. Slip off beet skins and cut each beet into quarters.
• Add beets and reserved beet cooking liquid to leeks and purée with salt and pepper to taste. In cleaned pan heat purée, lemon juice, and vinegar over low heat, stirring and adding water if necessary to reach desired consistency, until hot. Keep sauce warm, covered.
• Preheat oven to 450° F. and lightly coat a non-stick skillet and a shallow baking pan with cooking spray.
• Pat pork dry and sprinkle 1 side with pepper and salt to taste. In skillet brown pork, seasoned side down first, over moderately high heat. Transfer pork, seasoned side up, to baking pan and roast in middle of oven 20 minutes, or until a meat thermometer registers 155° F.
• While pork is roasting, boil potatoes in reserved leek cooking liquid until tender, about 7 minutes, and drain.
• Let pork stand, covered with foil, 10 minutes and cut into 1/4-inch-thick slices.
• Quarter potatoes and serve with pork. Drizzle some sauce around pork and serve remainder on side.

PEPPERED PORK LOIN

Steps:

• Rub all surfaces of roast(s) with seasoned pepper.
• Place pork in shallow roasting pan and roast in 350*F. oven for 45 minutes to 1 hour and 15 minutes, until internal temperature (measured with a meat thermometer) reads 150-155*F.
• Remove from oven and allow roast to rest for 10 minutes.
• Slice and serve.

PUREE DE POIREAUX (LEEKS PUREE)

Steps:

• Trim off the stem end of each leek. Cut off enough of the green part to leave a main section of about seven inches. Split the leeks lengthwise in half. Cut the split leeks crosswise into one-and-one half-inch lengths. There should be about eight cups loosely packed. Rinse thoroughly in cold water. Drain.
• Put the leeks in a saucepan or kettle and add enough water to cover. Bring to the boil and simmer, uncovered, about 15 minutes or until tender. Drain thoroughly.
• Put the leeks into the container of a food processor or blender and puree until fine. Scrape the mixture into a saucepan and start beating. Add the salt and pepper to taste, butter and nutmeg. Stir until piping hot. Serve.

PORK LOIN WITH PEPPERS

Steps:

• In a small bowl, combine the mustard, brown sugar, horseradish and dill; spread over roast. Place in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , Arrange peppers and mushrooms around roast. Combine wine or juice and lemon juice; pour over vegetables. Bake 30 minutes longer or until a thermometer reads 160° and vegetables are tender., Remove vegetables and keep warm. Broil roast 4-6 in. from the heat for 5-7 minutes or until a crust forms. Let stand for 10 minutes before slicing. Serve with vegetables.

PEPPERED PORK TENDERLOIN

Steps:

• Roll tenderloins in pepper to coat. Place in a roasting pan and bake in a pre-heated 350 degrees F oven for 30 - 40 minutes. Remove from oven, place pork on a cutting board and drain fat from pan. Pour wine into pan and place over high heat, scraping up any browned bits with a wooden spoon. Add broth and cook until reduced by half. Remove from heat and stir in sour cream and mustard. Slice pork and top with sauce.

SWEET PORK WITH BEETS

Steps:

• In a medium saucepan, bring the water to a boil. Stir in the rice. Reduce heat, cover, and simmer 20 minutes.
• Heat the oil in a separate medium saucepan over medium heat, and stir in the garlic and ginger. Cook about 1 minute. Mix in the pork, oyster sauce, and salt.. Cook 10 minutes, stirring continuously, until pork is evenly browned.
• Stir the beets, about 2/3 cup reserved beet juice, and sugar into the pork mixture. Continue cooking 10 to 15 minutes, until beets are tender. Serve over the cooked rice.