Roasted Pork Club With Scallion Mayonnaise Recipes

ROASTED PORK CLUB WITH SCALLION MAYONNAISE

Steps:

• In a large skillet over medium heat, cook bacon until crispy, turning once, 6 to 10 minutes; transfer to a paper-towel-lined plate.
• In a small bowl, mix mayonnaise and scallions; season with salt and pepper.
• Place bread on a work surface; spread one side of each slice with mayonnaise mixture. Layer 4 slices with pork and avocado; layer 4 other slices with sprouts, bacon, and cheese. To assemble sandwiches, stack layers; top each with 1 remaining slice. Spear sandwiches with toothpicks, then halve with a serrated knife. Serve with dill pickle spears, if desired.

HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE

Steps:

• 1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
• 2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
• 3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
• 4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.

ROASTED PORK CLUB WITH SCALLION MAYONNAISE

Steps:

• In a large skillet over medium heat, cook bacon until crisp, turning once, 6 to 10 minutes; let drain on a paper towel-lined plate. Mix together mayonnaise and scallions; season with salt and pepper.
• Spread one side of each bread slice with mayonnaise mixture. Layer 4 bread slices with pork and avocado; layer another 4 slices with sprouts, bacon, and cheese. Stack layers, then top with remaining bread. Spear sandwiches with toothpicks, then halve with a serrated knife. Serve sandwich with pickles, if desired.
• Quarter 4 to 6 Kirby cucumbers lengthwise, then place in a large bowl. In a medium saucepan, combine 1 cup white-wine vinegar, 1/4 cup sugar, 3 tablespoons coarse salt, 1 teaspoon dill seed, 2 crushed and peeled garlic cloves, and 2 cups water. Bring to a boil, stirring until sugar and salt dissolve; pour mixture over cucumbers.
• Use a small plate to submerge cucumbers in liquid. Refrigerate until cool, at least 2 hours. Pickles can be refrigerated in an airtight container up to 2 weeks. (makes 1 quart)

ROASTED PORK LOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
• Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

CAJUN ROASTED PORK LOIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.
• Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan, and let stand 10 minutes before slicing.
• Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.