Latest "Pork" Posts

Executive Chef Mike Garaghty from Wüsthof Knives put Finex cast iron skillets to work when he crafted this delicious recipe. Espresso goes well on just about any protein, but it’s especially delicious with Pork Tenderloin. As Chef Mike mentioned, “Pork tenderloin is an open canvas, and you have to bring the flavor to it.” Without a doubt, this espresso rub delivers the flavor. Give it a try!

INGREDIENTS:
Pork Tenderloin
  • 2 Pork Tenderloin: about 3lbs
  • Olive Oil: enough to coat the meat and bottom of the skillet

Espresso Rub

  • 1 Tbsp. Instant Espresso Powder
  • 1 Tbsp. Ancho Chili Powder
  • 1 Tbsp. Paprika
  • 1 Tbsp. Brown Sugar
  • 1 tsp. Kosher Salt
  • Ground Black Pepper to Taste

Succotash

  • 4 Strips Thick Cut Bacon: chopped
  • 1 Red Bell Pepper: diced
  • 1-2 Cloves of Garlic: minced
  • 12oz Fresh Sweet Corn (use frozen if fresh is not available)
  • 1 (12oz) Bag Frozen Lima Beans or Edamame
  • 1 Medium Sweet Onion: diced
  • 3 Cups Baby Spinach or Baby Kale (or a mixture of the two)
  • 1 Cup Grape Tomatoes
  • ¼ Cup White Wine
  • Kosher Salt & Ground Black Pepper

Sour Cherry Glaze

  • 1 Cup Sour Cherry Preserves
  • ¼ Cup Chicken Stock
  • 2 Tbsp. Soy Sauce
  • 2 Tbsp. Spicy Brown Mustard

PREPARATION

  1. Pork Tenderloin: Preheat oven to 400 degrees. Remove the silver skin and trim any excess fat using your WÜSTHOF Classic 6” Curved Boning Knife.

  2. Mix espresso powder and spices together. Lightly coat pork with olive oil and rub spice mix all over the pork, coating as much as possible.Preheat your FINEX 12-Inch Cast Iron Skillet on medium heat. Add pork an sear on all sides, about 5 minutes total.
  3. Place pan with pork into the oven and roast to an internal temp of 145 degrees. Let pork rest on a cutting board loosely tented for 10-15 minutes before slicing.
  4. Sour Cherry Glaze: Combine ingredients in the FINEX 1-Quart Sauce Pot. Bring to a boil, then reduce heat and simmer. Reduce liquid by 1/2 until thickened.

  5. Succotash: While pork tenderloin is resting. In the FINEX skillet fry bacon on medium heat until crispy. Remove bacon, reserving fat in the pan.

  6. Add the onion, red pepper and garlic to pan and cook until softened, about 5 minutes. Add corn and lima beans. Heat through, about 3 minutes. Add tomatoes and wine. Stir until tomatoes are lightly cooked. Add chopped bacon. Season with kosher salt and fresh ground black pepper.
  7. Slice pork into medallions using the WÜSTHOF Classic 8-inch Offset Deli Knife, serve in the FINEX 12-inch Cast Iron Skillet over succotash and drizzle sour cherry glaze over the top.

pineapple-porkJust Grillin carries bold ingredients for Spicy Pineapple Ginger Pork:

Serves 4-6 hungry guests

1 1/2 pounds Pork Tenderloin
Salt and pepper
2 Tablespoons light olive oil
1 1/2 cups red bell pepper, cored, seeded and sliced
1 1/2 cups green bell pepper, cored, seeded and sliced
1 cup onion, diced
2 tablespoons brown sugar
1 cup Stonewall Kitchen Pineapple Ginger Sauce
2 Tablespoons cilantro, chopped (optional)
1/2 cup pineapple chunks (optional)

Directions:
1. Cut pork tenderloin into 1-inch thick medallions, pound pork to 1/2-inch thickness, and season with salt and pepper.
2. Sauté in olive oil over medium heat until just cooked through. Remove pork and set aside.
3. Add additional oil if needed and sauté the red and green bell pepper and onion until tender.
4. Add 2 tablespoons brown sugar and Stonewall Kitchen Pineapple Ginger Sauce. Add pineapple chunks if desired.
5. Return pork and heat.
6. Serve over your favorite Jasmine or Basmati rice and garnish with chopped cilantro.

PorkJust Grillin carries bold ingredients for Maine Maple Champagne Grilled Pork Medallions:

1 jar Stonewall Kitchen Maine Maple Champagne Mustard
2 lbs. Pork loin, trimmed
2 bunches asparagus, trimmed
1 cup Stonewall Kitchen Roasted Garlic Vinaigrette

Directions:
1. Slice pork into 4 oz. medallions and rub both sides with mustard and let sit refrigerated for about 1 hour.
2. Combine asparagus and vinaigrette in a bowl to marinate for about 20 minutes.
3. Preheat grill to medium high heat.
4. Grill pork on both sides for about 3-4 minutes and remove onto a serving platter.
5. Place asparagus on grill crosswise and grill for about 2-3 minutes.
6. Remove onto same serving platter and serve.

Pork-MedallionsPork Medallions with Roasted Apple Grille Cream Sauce

Just Grillin carries bold ingredients for Pork Medallions with Roasted Apple Grille Cream Sauce:

1 1/4 lb. pork tenderloin
1 Tbsp. oil
3 Tbsp. Butter, softened
1 Tbsp. Flour
3/4 cup chicken broth
3/4 cup light or heavy cream
1/2 cup Stonewall Kitchen Roasted Apple Grille Sauce
1 Tsp. Salt
Pepper to taste
(Caramelized apples, sautéed mushrooms, or 1-2 Tbsp. brandy added to sauce optional)

Directions:
1. Cut pork into 1” thick medallions. Place between plastic wrap and pound to 1/4 inch thickness.
2. Heat 1 Tbsp. butter and oil in a sauté pan over medium heat. Add pork medallions and season with salt and pepper. Sauté until just cooked through, about 3 minutes per-side. Transfer to a plate and cover loosely with foil. Drain fat from pan.
3. To make sauce, add a few tablespoons of the chicken broth to the sauté pan to deglaze the pan.
4. Combine the remaining 2 Tbsp. of butter and flour in a small dish. Add this mixture to the sauté pan. Over medium heat, melt butter until it bubbles, about 1 minute.
5. Slowly add the chicken broth and simmer until slightly thickened.
6. Stir in the cream and Stonewall Kitchen Wood Roasted Apple Sauce. Add Salt and pepper to taste. Continue to heat until sauce is slightly thickened.
7. Serve sauce over plated pork medallions.

PorkTenderloinGrilled Fig and Vidalia Onion Pork Tenderloin with Balsamic Roasted Sweet Potatoes and Kale

Just Grillin carries bold ingredients for Grilled Fig and Vidalia Onion Pork Tenderloin with Balsamic Roasted Sweet Potatoes and Kale:

2 pork tenderloins, about 16 oz each
1/2 bottle Stonewall Kitchen Vidalia Onion Fig Sauce
1 bunch kale, stems removed
6 sweet potatoes, peeled and cut into wedges
1/4 cup Extra Virgin Olive Oil
3 Tbsp Stonewall Kitchen Aged Balsamic Vinegar
2 Tbsp butter, melted
1 Tsp Dizzy Pig Raging River Rub
salt and pepper to taste

Directions:
1. Heat grill to medium. Drizzle Stonewall Kitchen Vidalia Onion Fig Sauce on pork tenderloins in baking dish and let sit until grill is ready to go.
2. Salt and pepper loins a bit and drizzle a bit of olive oil over them before grilling.
3. Place on heated grill and cook about 7 minutes each side depending on thickness. Baste when you turn them over.

To prepare Sweet Potatoes and Kale:
1. Bring pot of water to a boil and add kale. Cook until leaves turn bright green.
2. Drain in sink and run cold water over the kale to prevent it from over cooking.
3. Heat grill or oven to 400 degrees. In large bowl toss together sweet potatoes, oil, Stonewall Kitchen Aged Balsamic Vinegar, butter, and Dizzy Pig Raging River Rub. Season with salt and pepper.
4. Roast in 13”x 9” pan till tender and golden brown, about 45 minutes.
5. When sweet potatoes are done, place them back in the large bowl. Add kale & toss together.
6. Drizzle with a little more olive oil and vinegar. Adjust seasoning, if necessary. Serve with grilled pork.

 Roasted-Apple-Pork-SkewersJust Grillin carries bold ingredients for Roasted Apple Pork Skewers:

1 (11 ounce) bottle of Stonewall Kitchen Roasted Apple Grille Sauce
1/4 tsp. crushed Red Pepper
2 tsp. minced fresh sage
6 (1 inch thick) boneless pork chops
2 large red bell peppers

Directions:
1. Combine Stonewall Kitchen Roasted Apple Grille Sauce, crushed pepper and sage in food processor; process until pureed.
2. Cut each pork chop into eight cubes; place in bowl.
3. Pour 2/3 cup grille sauce mixture over pork cubes and toss to coat.
4. Cover with plastic wrap and refrigerate several hours or overnight.
5. Pour remaining sauce into microwavable serving dish; refrigerate, covered.
6. Preheat oven to 450 degrees F.
7. Seed and cut each red pepper into 24 pieces.
8. Place a pork cube and piece of red pepper on 48 4 inch wood skewers.
9. Place skewers on foil lined baking sheet.
10. Bake until internal temperature reaches 155 degrees F, about 8-10 minutes.
11. Arrange on serving plate and season with salt and pepper if desired.
12. Microwave reserved sauce until warm; serve as dipping sauce for pork skewers.

Maple-Glazed-HamJust Grillin carries bold ingredients for Maple Glazed Ham with Maple Mustard Sauce:

1 8.5 lb low sodium smoked fully cooked ham half
Vegetable cooking spray
1 1/4 cups Stonewall Kitchen Maple Syrup
2/3 cup Stonewall Kitchen Maine Maple Champagne Mustard
1 TSP grated orange rind
2 TBSP orange juice
1 cup Stonewall Kitchen Orange Cranberry Marmalade

Directions:
1. Trim fat and rind from ham. Score outside of ham in diamond pattern.
2. Place ham on rack coated with cooking spray and place in shallow roasting pan.
3. Combine 1/4 cup Stonewall Kitchen Maple Syrup, 2 TBSP Stonewall Kitchen Maple Champagne Mustard, orange rind and orange juice; stir well and brush over ham.
4. Bake at 425 degrees for 5 minutes. Reduce temperature to 325 degrees and cook an additional 1 hour and 30 minutes or until thoroughly heated.
5. Baste ham with maple syrup mixture every 30 minutes. Transfer to platter and let stand 10 minutes before slicing.
6. Combine remaining Stonewall Kitchen Maple Syrup, Stonewall Kitchen Maple Champagne Mustard and Stonewall Kitchen Cranberry Marmalade in small saucepan.
7. Cook over medium heat until thoroughly heated, stir constantly (about 3 minutes). Serve with ham.

Maple-Chipotle-Baby-Back-RibsJust Grillin carries bold ingredients for Maple Chipotle Baby Back Ribs:

4 racks of baby back ribs
3 cans of Guinness beer
1 1/2 gallons of water (more if needed)
3 Tbsp. John Henry’s Maple Walnut Rub Seasoning
1 bottle Stonewall Kitchen Maple Chipotle Grille Sauce

Directions:
1. In a large stock pot bring beer, water and spice rub to a boil and stir.
2. Cut each rack of ribs in half and place in boiling liquid. Be certain all ribs are submerged (add more water if necessary).
3. Boil for 1 1/2 hours partially covered.
4. Remove ribs onto a cookie sheet and generously coat with Maple Chipotle Grille Sauce. (You can prep to this point hours in advance).
5. Finish ribs off on a medium hot grill.
6. Ribs can also be finished in the grill or oven at 350 degrees F for 20-30 minutes.

Glazed-Baked-HamJust Grillin carries bold ingredients for Glazed Baked Ham:

1 fully Cooked Ham
1 jar Stonewall Kitchen New England Ham Glaze

Directions:
1. Preheat grill or oven to 300 degree F.
2. Place ham in a large roasting pan. Cover tightly with a lid or foil. Cook for approximately 15 minutes per pound.
3. Remove from oven 30 minutes before the end of the cook time. Brush New England Ham Glaze on the surface of the ham. Return to oven uncovered, brush with additional glaze one or two more times for the remainder of the cook time. Serve warm or at room temperature.

New England Ham Glaze – Stonewall Kitchen New England Ham Glaze is packed with flavors from pineapple, honey and spice, including a whisper of cloves that ends with a sweet finish.

Bourbon-Molasses-Barbecue-RibsBourbon Molasses Barbecue Ribs – Serves 6

Just Grillin carries bold ingredients for Bourbon Molasses Barbecue Ribs:

Approximately 6 lbs. of baby back ribs
One bottle of Stonewall Kitchen Bourbon Molasses Sauce
Chicken Stock

Directions:
1. Place two sides (approximately 6 lbs.) of baby back ribs in a large stockpot.
2. Cover with 50/50 mixture of water and chicken stock. Bring to a boil, reduce heat to a low boil and cook covered 1 hour and 15 minutes. Remove ribs and brush with Stonewall Kitchen Bourbon Molasses Barbecue Sauce.
3. Grill ribs or wrap in foil and bake at 200-250 degree F for approximately 30 minutes, until meat is tender. If baking place ribs under the broiler a few minutes for a crispy glaze. Baste with additional sauce while cooking.

Bourbon Molasses Barbecue Sauce – This thick and succulent BBQ sauce is filled with smooth bourbon flavors, finished with thick molasses, and is a “stick to your ribs” kind of sauce.

Pork-TenderloinJust Grillin carries bold ingredients for Pork Tenderloin with Mustard Sauce:

4 tablespoons olive oil, divided
1 pound pork tenderloin, silver skin removed, cut into thin slices
1 bulb fennel, fronds removed, halved, cored, sliced thin
1/2 cup Stonewall Kitchen Champagne Maine Maple Champagne Mustard or Blue Cheese Herb Mustard
1/2 cup whipping cream or half and half
Garnish: minced chives (optional)

Directions:
1. Heat oil in large skillet over medium-high heat. Season pork slices with salt and pepper. When oil is hot, add pieces of pork and sauté 2-3 minutes per side. Do this in batches so as not to overcrowd. Transfer pork to plate and keep warm.
2. Add fennel to skillet and saute 1 to 2 minutes; stir in 1/4 cup water; cover and cook 4-5 minutes or until fennel is crisp-tender.
3. Stir in the Mustard and whipping cream. Heat over low heat for 4-5 minutes.
4. Return pork and any accumulated juices to skillet and cook 3-4 minutes or until hot. Garnish with chives, if desired.