by Tara Davis
Does anyone remember the advertising push for pork, back in the 80s? “The other white meat.” That rebranding effort helped launch pigs back into the western culinary arena, rebranding them as lean protein after farming and sourcing practices improved.
Though forbidden or restricted in a few specific cultures, pigs are now by far the most widely consumed land mammal in the world.
Bacon has given pork a bad nutritional name, and understandably so. The truth is, 6 of the most common pork cuts are significantly lower in fat now than they’ve ever been, and pork tenderloin is as low fat as skinless chicken breast.
Let that sink in. That’s right…
From charcuterie and sausage to medallions and roulade, pork is most definitely what’s for dinner. I am sharing 2 different ways to put it on your table tonight.
Pork Tenderloin– for a small loin, pat dry, salt and pepper all sides lightly. Mix together 1/4 cup each honey, whole grain mustard and olive oil. Coat the loin well on all sides. Place on a baking sheet or in an oven safe dish. Bake at 375 degrees 15 minutes, or until internal temperature is 145 degrees. Slice and serve with sauteed fruit such as plums or apples, rice and asparagus.
Asparagus– trim tough bottoms of stalks. Toss in olive oil, salt, pepper and garlic to taste. Bake at 375 degrees 10 – 15 minutes or until just beginning to tender.
Pork roulade– slice into small tenderloin 1/3 of its thickness down, not cutting all the way through, then flip and repeat another 1/3 down to butterfly it. Think of it as opening like a trifold pamphlet. (You can also ask your grocery butcher to do this for you).
Pat dry, lightly salt and pepper all sides. Roughly chop 4-6 mushrooms of your choice. Mix with 1 tbsp each garlic, thyme, parsley and 1 tsp each rosemary, salt and pepper. Spread mixture all over inside of loin. Roll and secure with cooking twine or toothpicks. (No fancy twists or knots necessary). Bake at 375 degrees 15 -20 minutes or until internal temperature is 145 degrees. Remove twine or toothpicks and slice into 1 inch wheels. Serve with pan gravy.
Pan gravy– melt 2 tbsp butter. Stir in 2 tbsp flour slowly until the lumps disappear and cook together over medium high heat until medium brown. Add 1 tbsp garlic, 2 cups chicken stock or water, salt and pepper to taste. Reduce to desired thickness.
Please let me know if you have any questions or comments at (228)224-6781 or editor @thegazebogazette.com. Thanks for reading!