• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping

    Recipes — pork

    Blog Menu

    Balsamic Roast Pork Tenderloins

    Need to cook for 10 people in only 30 minutes? This recipe will be your saving grace!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 10

    Ingredients

        •    4 ½ lb(s) pork tenderloins, 2 packages with 2 tenderloins in each package
        •    4 Tbsp balsamic vinegar
        •    4 Tbsp extra virgin olive oil
        •    8 cloves garlic, cracked
        •   
    steak seasoning blend or coarse salt and black pepper
        •   
    4 sprigs fresh rosemary, leaves stripped and finely chopped
        •   
    4 sprigs fresh thyme, leaves striped and finely chopped

    Method

    1. Preheat oven to 500ºF.
    2. Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
    3. Place tender loins on a non-stick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat.
    4. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
    5. Let meat rest, transfer to a carving board, slice and serve.



    This great family recipe is thanks to Food-Network Recipes at https://www.foodnetwork.ca/recipe/balsamic-roast-pork-tenderloins/15038/

    Pork Chops with Fennel, Orange, and Olive Salad

    Tangy, salty, and sweet, this colorful fennel salad is a natural match for succulent pork. It's also a great side dish for seared fish.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    4 (6-ounce) bone-in center-cut pork chops
        •    3/4 tsp kosher salt, divided
        •    1/2 tsp freshly ground black pepper, divided
        •    2 tbsps extra-virgin olive oil, divided
        •    2 navel oranges
        •    2 tsps honey
        •    2 tsps white wine vinegar
        •    2 cups thinly sliced fennel bulb (about 1 large)
        •    1/4 cup fennel fronds
        •    1/3 cup sliced pitted kalamata olives

    Method

    1. Sprinkle pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper.
    2. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl. Add pork; cook 3 minutes on each side or until done. Let stand 5 minutes.
    3. Peel and section oranges over a large bowl, reserving juice; add segments to bowl. Add remaining 1 1/2 tablespoons olive oil, honey, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to bowl. Add ­fennel, fronds, and olives; toss gently to combine. Serve pork with salad.



    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/pork-chops-fennel-orange-olive-salad

    Pork Tenderloin with Kale and Kimchi

    Cooking kimchi with greens mellows the intensity while still delivering a ton of flavor. Swap out the kale for swiss chard, or mustard greens for something a bit spicier.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 pork tenderloin (about 1 ½ lb.)
        •    Kosher salt and freshly ground pepper
        •    2 tablespoons vegetable oil
        •    ½ small bunch kale, ribs and stems removed, leaves coarsely chopped (about 3 ½ cups)
        •    1 cup chopped kimchi
        •    1 tablespoon reduced-sodium soy sauce

    Method

    1. Preheat oven to 400°. Season pork with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear pork until golden brown on bottom side (do not turn), 5–8 minutes.
    2. Add kale, kimchi, and soy sauce to skillet and toss to coat. Transfer skillet to oven and roast until an instant-read thermometer inserted into thickest part of tenderloin registers 140°, 10–15 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing. Serve pork with kale mixture.



    This great family recipe is thanks to Bon-appetit Recipes at https://www.bonappetit.com/recipe/pork-tenderloin-kale-kimchi

    Vietnamese-Style Pork Skewers with a Crunchy Salad

    Pork is marinated with lemongrass, fish sauce and citrus then grilled on skewers. Served with a light and crunchy salad including cucumber and cilantro.

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2

    Ingredients

    For Pork Marinade:

        •    1 stalks lemongrass
        •    1 Tbsp onion
        •    1 clove garlic
        •    1 tsp black pepper
        •    2 Tbsp fish sauce
        •    1 tsp brown sugar
        •    1 tsp sriracha (or other hot sauce)
        •    500 g pork butt or shoulder

    For Salad:

        •    ½ cucumber
        •    1 large carrot
        •    1 scallion
        •    ¼ cup cilantro leaves
        •   
    2 serving of rice vermicelli (approximately 125g)

    For Dipping Sauce:

        •    ½ cup fish sauce
        •    1 lime, juiced
        •    2 Tbsp brown sugar
        •    3 Tbsp rice vinegar
        •   
    1 small fresh red chili, de-seeded and finely chopped
        •    1 Tbsp grated carrot
        •    ¾ cup water

    Method

    For Pork Marinade:

    1. To make the marinade, trim the ends off your lemon grass stalk and remove the hard outer most leaves. Roughly chop and add to a mini food processor bowl (or mortar and pestle) along with the onion, garlic, pepper, fish sauce, brown sugar, sriracha and a tablespoon of water.

    2. Pulse the mixture together, scraping down the bowl as necessary until all the ingredients form a rough paste.

    3. Cut the pork into roughly 1” cubes.

    4. Combine the pork and the marinade and refrigerate for 4- 24 hours.

    For Salad:

    1. For the salad, you want the cucumber and carrots to be in thin long strips. The easiest way to do this is with a vegetable peeler or mandolin. Once you have thin slices, cut them lengthwise so nothing is wider than approximately 1 cm.

    2. Add to a medium bowl along with the cilantro leaves.

    3. Trim the ends off the scallion and cut into 4” long pieces. Cut each piece lengthwise into a strip as thin as you can and add to the salad.

    For Dipping Sauce: Combine all ingredients for the dipping sauce in a small bowl and taste. If it is too strong add 1-2 tablespoons more water as fish sauces vary and the sauce should be pungent but mild.

    For Assembly:

    1. Heat your barbecue to high heat and lightly oil the grate.

    2. Remove the pork from the marinade and put on skewers.

    3. Cook the vermicelli according to the package directions. Once cooked rinse under cold water to cool. Drain the noodles. Toss the noodles with the other salad ingredients along with 3-4 tablespoons of the dipping sauce or enough that the noodles are well coated.

    4. Grill pork skewers over medium-high direct heat until crispy and lightly charred on all sides and cooked through, about 8-10 minutes.

    5. Serve skewers hot on top of the Vietnamese salad with extra dipping sauce on the side.



    This great family recipe is thanks to Food-Network Recipes at https://www.foodnetwork.ca/recipe/vietnamese-style-pork-skewers-with-a-crunchy-salad/12099/

    Flattened Pork Chops with Greens and Mustard Pan Sauce

    Pounding a pork chop ensures that it will cook quickly. We leave the bone in to keep the meat extra juicy.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   1 medium shallot, thinly sliced into rings
        •   2 teaspoons mustard seeds
        •   2 teaspoons sugar
        •   ¼ cup plus 2 Tbsp. white wine vinegar
        •   ½ teaspoon kosher salt, plus more
        •   4 bone-in pork rib chops (about 12 oz. each)
        •   Freshly ground black pepper
        •   3 tablespoons olive oil, plus more for drizzling
        •   1 tablespoon whole grain Dijon mustard
        •   2 teaspoons honey
        •   1 bunch mustard greens, tough stems trimmed

    Method

    1. Place shallot and mustard seeds in a small bowl or heatproof jar. Bring sugar, ¼ cup vinegar, ½ tsp. salt, and 2 Tbsp. water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over shallot and mustard seeds; set aside.
    2. Pound pork chops between 2 layers of plastic wrap to ¼–½” thickness; season with salt and pepper. Heat 3 Tbsp. oil in a large skillet over medium-high. Working in batches if needed, cook pork chops until browned and cooked through, about 3 minutes per side. Transfer to a large plate.
    3. Reduce heat to medium-low and add mustard, honey, remaining 2 Tbsp. vinegar, and a splash of water to skillet. Bring to a simmer and cook, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, about 1 minute. Season with salt and pepper. Remove pan sauce from heat.
    4. Place greens in a large bowl; season with salt and pepper. Drizzle warm sauce over greens and toss to coat. Drain shallot and mustard seeds.
    5. Serve pork chops with greens topped with pickled shallot and mustard seeds and drizzled with more oil.



    This great family recipe is thanks to Bon-appetit Recipes at https://www.bonappetit.com/recipe/flattened-pork-chops-with-greens-and-mustard-pan-sauce