A simple blog about food, cooking, family, friends and the fun of ultra running. From the eyes of Chef Bill Bailey.

Saturday, April 24, 2010

Fly Like A Pig...then Eat One

For all my friends running the Flying Pig...
recipe tips:

*Go Thick, Not Thin
When buying pork chops, choose ones that are at least an inch thick—they won't dry out as easily as thinner cuts.
*Porcine Anatomy 101
Recipes that call for pork butt are actually referring to pork shoulder. The meat on the upper part of a pig's rear legs—near its true butt—is known as pork leg or ham.

*In the U.S., bacon traditionally comes from the sides of the belly. Canadian bacon—also known as back bacon or Irish Bacon—is typically a leaner, meatier cut and comes from the pig's back.
Storage Timetable

*Uncooked pork cuts such as chops, ribs, and roasts can be stored for up to five days in the refrigerator and for six months in the freezer. Ground pork, however, should be stored for just three days in the refrigerator and up to three months in the freezer.
*Safety in Numbers

When preparing any pork product, the USDA recommends that the internal temperature reach 160°F.

Roasted Pork Loin with Poached Plums
 Bon App├ętit

September 2007  Mike Davis
At 26 Brix in Walla Walla, Washington, chef Mike Davis takes plums to the savory side—where they bring a bit of acidity to a spicy sauce for pork.
Yield: Makes 6 servings
6 sweet firm red or black plums (such as Burgundies, Satsumas, or El Dorados; about 2 pounds), quartered, pitted
2 cups Pinot Gris or Viognier
1 cup dry red wine
2 whole star anise*
cinnamon stick
1/4 cup plus 1 1/4 teaspoons sugar, divided
2 cups low-salt chicken broth
5 fresh thyme sprigs plus 1 teaspoon finely chopped thyme, divided
2 tablespoons chopped shallot

2 1 1/4-pound pork tenderloins
3 tablespoons olive oil, divided
2 teaspoons chopped fresh thyme
2 garlic cloves, minced
Chopped fresh chives

For Plums:
Combine first 5 ingredients and 1/4 cup sugar in heavy large saucepan; bring to boil, stirring until sugar dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.
Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme. Season with salt and pepper.
DO AHEAD:Can be made 1 day ahead. Cover plums and sauce separately; chill. Bring plums to room temperature; rewarm sauce over medium heat.

For Pork:
Preheat oven to 400°F. Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes. Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes. Remove skillet from oven and let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with poached plums and sauce. Sprinkle with chopped chives.
*Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

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