Pork braised in a Spiced Wine and Citrus Reduction

You need cut of pork that will take slow cooking, such as strips cut from the belly with skin and excess fat removed.
To make the reduction take -

1 tablespoon soy sauce
2 tablespoons of brown sugar
1/2 teaspoon ground ginger
1 teaspoon ground coriander
1 whole star of anise
1 cup of chicken stock
1 cup of light to medium-bodied Nebraska Vignoles
the juice and zest of a tangelo or orange.

Combine the ingredients in a saucepan, bring to the boil and cook until reduced by half.

Place the pork in a glass casserole dish, pour over the reduction, cover and cook in a slow oven until the meat is falling apart.
Serve with kumara and potatoes that have been peeled and cut into chunks and added to the meat partway through cooking. Mash the potatoes with the juices. Accompany with green beans.

Harvest Stuffed Pork Loin

Prep Time: 15 min
Total Time: 1 hr 10 min
Makes: 16 servings

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken Note: Substitute Nebraska Edelweiss wine for water in stuffing mix

2 apples, peeled, cored and chopped

3 Tbsp. dried fruit, such as cranberries, raisins or apricots

1 cup chopped toasted PLANTERS Pecans

1 Tbsp. dried sage leaves

1 center-cut pork loin (4 lb.), butterflied

1/2 tsp. salt

1/2 tsp. pepper

PREHEAT oven to 400°F. Prepare Stuffing as directed on package. Remove from heat; gently stir in apples, dried fruit, pecans and sage.

UNROLL meat; place stuffing mixture evenly over meat. Roll up meat, starting at one of the long sides, to enclose filling. Place, seam side down, on foil-covered baking sheet sprayed with cooking spray. Season with salt and pepper.

BAKE 45 minutes or until meat thermometer reaches 155°F when inserted into the thickest part of the meat. Remove from oven; let stand 10 minutes before slicing.

Serving Suggestion
Serve with colorful steamed vegetables, such as carrots and broccoli.

Substitute
Substitute 3 Tbsp. chopped fresh sage for the 1 Tbsp. dried sage leaves.

PORK WITH GORGONZOLA SAUCE

Pork
1/4 cup Dijon mustard
1 tablespoon olive oil
1 tablespoon dried thyme
2 3/4-pound pork tenderloins

Gorgonzola sauce
1 tablespoon butter
1 tablespoon all purpose flour
1 cup whipping cream
1/4 cup dry white Nebraska wine Suggestion: Edelweiss
1/4 cup canned low-salt chicken broth
1 cup crumbled Gorgonzola cheese (about 4 ounces)

For pork: Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered.)

Preheat oven to 425°F. Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes.

Meanwhile, prepare sauce: Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.

Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.

Makes 6 servings.

PANCETTA- AND HERB-ROASTED PORK WITH FIG JAM

Fresh herbs and pancetta (Italian cured bacon) blanket the pork before it goes into the oven. Ask the butcher to tie the two loins to hold their shape. Begin marinating the meat one day before serving. What to drink: Open a few bottles of Nebraska Frontenac to place on the buffet table.

Jam
4 cups Nebraska Chambourcin wine (from two 750-ml bottles)
3 cups water
48 dried black Mission figs (about 12 ounces), stemmed, cut into 1/4-inch cubes
2 cups sugar
1/2 cup fresh lemon juice

Pork
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon fine-grained sea salt
2 teaspoons ground black pepper
2 3 1/2-pound boneless pork loin roasts, tied to hold shape (7 pounds total)

3 ounces thinly sliced pancetta*

For jam:
Bring all ingredients to boil in heavy large saucepan over medium-high heat, stirring constantly until sugar dissolves. Boil mixture until thickened and reduced to 4 cups, stirring occasionally, about 45 minutes. Transfer jam to large bowl. Cool completely. (Can be made 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)

For pork:
Using on/off turns, puree olive oil, sage, thyme, rosemary, sea salt, and pepper in processor until almost smooth. Place pork in heavy large roasting pan. Rub herb mixture over both roasts. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 400°F. Sprinkle pork generously with salt and pepper. Place pancetta slices atop pork, overlapping if necessary. Roast until meat thermometer inserted into center of pork registers 145°F, about 1 1/2 hours. Transfer pork roasts to platter; remove string and let stand 15 to 30 minutes before carving (internal temperature will increase 5 degrees). Serve pork with fig jam.

*Pancetta (Italian bacon cured in salt) is available at Italian markets and at some specialty foods stores.

Market tip: Deep purple in color, dried black Mission figs (so named because they were brought to California by Spanish missionaries) are shelved near the raisins at most supermarkets.

Makes 12 servings.

Roasted Pork with Sticky Mango Glaze

ACTIVE TIME: 20 MIN
TOTAL TIME: 1 HR 45 MIN
SERVES: 12

Mangoes, ubiquitous in the Caribbean, flavor this sticky, slightly spicy glaze for roasted pork. Buia also uses sweet-and-sour tamarind paste in the glaze to add tartness.

ingredients

1/2 large mango, peeled and cut into 1/2-inch chunks (1 cup)
2 tablespoons sugar
1 1/2 teaspoons tamarind paste
1 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1/4 teaspoon crushed red pepper
1/2 teaspoon vegetable oil
1 garlic clove, minced
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
One 4-pound pork loin roast, tied
1/2 cup dry Nebraska white wine, suggested LaCrosse
3/4 cup chicken stock or low-sodium broth

directions

Preheat the oven to 300°. In a blender, combine the mango chunks with the sugar, tamarind paste, Worcestershire sauce, soy sauce and crushed red pepper and puree until smooth.
In a small saucepan, heat the vegetable oil until shimmering. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the mango puree, season with salt and pepper and bring to a simmer. Cook over low heat until slightly thickened, about 5 minutes.
In a large ovenproof skillet, heat the olive oil until shimmering. Season the pork roast with salt and pepper. Add the roast to the skillet and cook over high heat, turning occasionally with tongs, until browned all over, about 7 minutes.
Transfer the skillet to the oven and roast the pork for about 45 minutes, until an instant-read thermometer inserted in the thickest part registers 130°. Brush the mango glaze all over the roast, turning to coat it evenly. Continue to roast the pork until an instant-read thermometer inserted in the center registers 135°, about 5 minutes longer.
Light the broiler. Brush some of the mango glaze and pan drippings over the pork and broil 8 inches from the heat for 5 minutes or until the glaze is slightly sticky and golden. Transfer the roast to a cutting board and let rest for 15 minutes.
Meanwhile, pour off the fat from the skillet and set the skillet over moderately high heat. Add the wine and cook, scraping up any browned bits. Transfer to a small saucepan and simmer the jus until reduced by half, about 5 minutes. Add the chicken stock and simmer until slightly reduced, about 3 minutes longer. Season the jus with salt and pepper.
Discard the strings from the roast and slice 1/3 inch thick. Serve with the jus.

Serving Wine Suggestion: Frontenac, a French-American Hybrid, becomes rich and full-flavored under the generous Nebraska sun. It's perfect for tangy, tropical flavors like the mango glaze on this pork loin.

Pork Spring Rolls, Malaysian Flavor

from Cuthills.com website

Ingredients:

½ lb. Ground pork ¼ lb. Bean sprouts

2 Tbs. Minced yellow onion ½ oz. Fresh mint leaves, Chiffinade

½ tsp. Minced garlic 2 Cucumbers, peeled and julienne.

1 Carrot, shredded 10 Spring roll wrappers

Dipping Sauce

4 Tbs. fish sauce ½ Tbs. Brown sugar

1 Tbs. lime juice ½” piece of ginger, juice only

1 Tbs. fine diced cucumber 1 tsp. Fresh chopped Coriander leaves

4 each Thai birds-eye chilies

Method:

For the dipping sauce add all the ingredients in a bowl and combine well. Taste for seasoning. Set aside while making the spring rolls. For the spring rolls heat a medium saute pan on a medium high heat and cook the pork until about half way done, at this point add the onions and garlic and cook until the pork is cooked through. Take a spring roll wrapper and set it on your work area with a point facing you. Put all ingredients together in a small bowl and combine well. Take a small amount of the mixture and place in the center of the spring roll wrapper and fold to the shape of a triangle. Seal with egg wash. Next take the end to the right and fold to the center of the wrap. Seal with egg wash. Do the same with the left side and seal. Finish the remaining wrappers and into a wok or a deep soup or sauce pan heat about 2-3 cups of peanut oil and deep fry the spring rolls. Serve immediately with the dipping sauce.

Spiced Cider Pork Tenderloin with a Fresh Plum Sauce

Ingredients for the Pork Tenderloin:

2# Boneless Pork Tenderloin 2 tsp. Fresh Ground Cinnamon

2 Cups Apple Cider 1 tsp. Fresh Ground Nutmeg

1 tsp. Vanilla Bean Paste 1 tsp. Fresh Ground Allspice

¼ Cider Vinegar

Method:

1. Marinate in the above ingredients for about 4 hours. Remove from the marinade and pat dry.

2. Grill the loin over medium-high heat 3-4 minutes per side or until the internal temperature reaches 145-150 degrees F. Allow to rest for about 5 minutes.

For the Fresh Plum Sauce:

1# Fresh Plums; pitted and sliced into wedges 1 tsp. Fresh Ground Cinnamon

¼ Cup Brown Sugar 2 Cups Nebraska St. Croix Wine

1 Tbs. Orange Zest Salt and Pepper to taste

Method:

1. Using a saucepan, begin to reduce the wine on a medium heat until the wine is reduced by ¼. Add the brown sugar and the plums and simmer this mixture for about 10-15 minutes. Add the orange zest and the cinnamon and season to taste. Serve warm over the pork tenderloin.

WUXI PORK WITH WINE SAUCE

Active time: 40 min Start to finish: 4 hr

In China, northern China in particular, pork belly — fresh (unsmoked) bacon with skin and bones — is cooked just like the rest of the pig. Chef Susur Lee simmers it, then steams it until its fall-off-the-bone-tender. Pork belly is available at Chinese meat markets and some butcher shops.

1 (2-lb) piece fresh pork belly (unsmoked bacon) with skin and bones
2 (32-oz) bottles club soda
1 tablespoon vegetable oil
4 garlic cloves
3 (1- by 1/4-inch) slices fresh ginger, smashed with flat side of a heavy knife
3 scallions, trimmed and smashed
2 cups Nebraska white wine ( recommend: Edelweiss )
3 whole star anise
2 whole cloves
1 (2- by 2-inch) piece dried tangerine peel*
1/2 cup plus 3 tablespoons Nebraska sweet red wine ( Recommend: JAV Edyn's Blush wine )
2 to 3 tablespoons dark soy sauce
1 tablespoon cornstarch

Accompaniments: corn flan and onion and orange marmalade

Special equipment: a 2-qt heatproof bowl, 9 to 10 inches wide; a 12-inch-wide steamer pot with insert

Cook pork:
Bring pork belly and club soda to a boil in a 4-quart saucepan, then reduce heat and simmer, uncovered, 20 minutes. Transfer pork to a cutting board and discard liquid.

When pork is cool enough to handle, cut into 1-inch (bone-in) pieces with a cleaver. Transfer to heatproof bowl.

Heat oil in a wok or medium skillet over moderately high heat until hot but not smoking, then stir-fry garlic, ginger, and scallions until browned, about 2 minutes. Transfer to bowl with pork and add white wine, star anise, cloves, tangerine peel, 3 tablespoons red wine, and 2 tablespoons soy sauce.

Heat 2 to 3 inches of water in bottom of steamer pot until simmering, then put bowl with pork mixture onto steamer rack. Cover pot and steam until pork is very tender and falling off bones, about 3 hours. Replenish steamer pot by adding boiling water every hour as necessary.

Remove bowl from steamer and pour juices through a fine sieve lined with dampened paper towels into a 1-quart saucepan. Discard bones, garlic, ginger, scallions, star anise, tangerine peel, and cloves. Set pork aside and keep warm, covered. (The turned-off steamer is a good place, as it stays hot for a while.)

Make wine sauce:
Skim fat from juices, then boil over moderately high heat until reduced to about 1 cup, 15 to 20 minutes. Whisk together cornstarch and remaining 1/2 cup red wine in a small bowl until smooth, then whisk into boiling juices. Reduce heat and simmer, whisking frequently, until sauce is slightly thickened, 2 to 3 minutes.

Serve pork over corn flan, drizzled with wine sauce and topped with onion and orange marmalade.

Cooks' note:
• Pork and wine sauce can be cooked 1 day ahead. Cool meat in sauce, uncovered, then chill, covered. Reheat over low heat.

Wine Glazed Leg of Pork

Author: Nebraska Pork Producers Association

This special glazed meat is handsome enough for your most important entertaining occasions. The pork cooks to an attractive pink, the glaze sparkles and the peaches add a sunny glow as they decorate the serving platter. Since it does take time to simmer the pork for the initial cooking, it’s a good plan to do this the day before.

1 7 pound Leg of Pork, boned and tied

2 ( 1 lb. 13 oz ) cans of cling peach halves

Wine Nectar Glaze

Cover meat with cold water: bring to boil and skim. Cover and cook slowly until tender, about 2.5 to 3.5 hours. Cool meat in cooking liquid. Remove any fat from meat; place in shallow roasting pan. Spoon on some the Wine Nectar Glaze and bake in moderate oven; 375 degrees until hot and richly glazed, about 45 minutes. Baste meat frequently while cooking with remaining Wine Nectar Glaze

During the last 15 minutes of baking, arrange drained cling peach halves in bottom of pan; spoon glaze on peaches and heat well. To serve, arrange Pork on platter and surround with peach halves and green beans.

Wine Nectar Glaze

3 tbsp. Brown sugar

½ tsp. Dry mustard

2 tbsp, wine vinegar

¾ cup apricot wine nectar

¾ cup Nebraska Vignoles ( 1 prefer 2003 James Arthur Vineyard Vignoles )

1 ½ tsp. instant minced onion

2 tsp. Corn starch

Combine all ingredients; bring to boil before spooning over the meat

* * *