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PORK TENDERLOIN - Hawaiian Pork n' Greens and Scallion Biscuits
Nb persons: 6
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| Hawaiian Pork n' Greens Recipe courtesy Sunny Anderson, 2009 INGREDIENTS | |
| 1 tablespoon | kosher salt, plus more for seasoning |
| 1 teaspoon | sugar |
| 1 teaspoon | ground dried oregano |
| 1 teaspoon | black pepper, plus more for seasoning |
| 1 teaspoon | white pepper |
| 1/2 teaspoon | cayenne pepper |
| 2 (1-pound) | pork tenderloins |
| 3 tablespoons | olive oil, divided |
| 1 | red onion, roughly chopped |
| 1/2 | pineapple,, (or 3 cups cubed pineapple), cut into |
| 1/2-inch cubes | |
| 2 | garlic cloves, minced |
| 1/2 teaspoon | red chili flakes |
| 10 ounces | spinach, washed and cut crosswise into |
| 3-inch pieces | |
| 1/4 cup | chicken broth |
| DIRECTIONS Preheat the oven to 350 degrees F. In a small bowl, mix together 1 tablespoon of salt, sugar, oregano, 1 teaspoon of black pepper, white pepper, and cayenne. Rub the mixture over tenderloins to coat. In a straight-sided oven-proof skillet large enough to fit the entire length of the loins, heat 2 tablespoons of the oil over medium heat. When hot, add the pork loins and sear on all sides until just golden, about 2 to 3 minutes each side. (Depending on the size of the skillet, you may need to sear in batches.) Transfer to the oven and bake until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 to 25 minutes. Remove the skillet from the oven and transfer the roasts to a cutting board. Loosely cover with aluminum foil and let rest 10 minutes. Heat the skillet over medium heat, add the remaining oil, the onions, pineapple and garlic. Saute until the pineapple caramelizes slightly. Add the red pepper flakes and saute a few minutes more. Stir in the spinach and season with salt and pepper, to taste. Add broth, cover and cook the spinach until it wilts. Slice the pork and arrange on a serving platter. Serve with the greens and pineapples. Quick Scallion Biscuits Recipe courtesy Sunny Anderson, 2009 Yield:8 biscuits INGREDIENTS | |
| 1 1/4 cups | cold milk |
| 1 | lemon, zested |
| 2 tablespoons | lemon juice |
| 3 cups | all-purpose flour, plus more for work surface |
| Kosher salt | |
| 3/4 teaspoon | baking soda |
| 1/4 cup | unsalted butter, cubed and well chilled in the freezer |
| 4 | scallions, finely chopped, white and light green only |
DIRECTIONS
Preheat the oven to 400 degrees F.
Combine the milk, zest and lemon juice in a tall glass. Refrigerate and allow to curdle for 10 to 15 minutes, until thick. Sift together the flour, a generous pinch of salt, and baking soda into a medium bowl. Using your fingers gently mix in the butter until an even, but grainy texture is reached, being careful not to melt the butter as you work. Add the soured milk and scallions and stir until the dough comes together. (Dough will be sticky.) Gather the dough into a ball, and refrigerate 15 to 20 minutes, until chilled.
Transfer the dough to a floured surface and knead 3 to 4 times until the dough is smooth. For fluffy biscuits do not over knead the dough! Roll out the dough to about 3/4-inch thickness. Cut with a 3-inch pastry ring or the top of a glass. Arrange the biscuits on a parchment-lined sheet pan. Allow the biscuits to slightly touch and gently adhere when baked. Bake until biscuits are golden, about 15 minutes. Remove from the oven and transfer to a bread basket or bowl and serve.
© Recipe courtesy Sunny Anderson, 2009
Printed on April 1, 2014 from http://www.cookingchanneltv.com/recipes/sunny-anderson/quick-scallion-biscuits.print.html
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