Sunday, May 5, 2013

Sauteed Pork Loin

I told stories at the Eno River Farmers Market in Hillsborough yesterday. I got some lovely red and green mustard from Sweet Pea Farms in Hurdle Mills, NCYou could use any kind of greens in this recipe: collards, spinach, Swiss chard, turnip greens, kale... beet and radish greens too! 

I had pork tenderloin in the fridge - I'd went to the Pittsboro Piggly Wiggly on Friday. ("The Pig" is a great place to buy local meat!) Boneless pork chops would also be good in this recipe. Pork and greens is a "lay down on the floor and waller" combination!

By the way, pork no longer has to be cooked well done (160 degrees). Cook to your taste - medium rare or better is fine (145 degrees or better on a meat thermometer). 


Sauteed Pork Loin - 4-6 servings

1/4 cup water
1/4 cup California raisins
1/2 teaspoon sugar
1/4 teaspoon salt
2 bunches of greens (I used red and green mustard.) 
1 tablespoon oil
2 pound pork loin
1/4 teaspoon salt
1 onion
2 cloves garlic
1/2 cup of apple juice
1 teaspoon cornstarch
Fresh ground pepper

Put water, California raisins, sugar and salt to a covered Dutch oven and bring to a boil. Rinse greens and cut out about half of the center stem and discard. (Big stems can be stringy.) Fold the leaf over on itself 2-3 times and slice into a 1" wide. strip. Add to pot as you cut. Cover and steam for 10 minutes on medium high. Turn off heat but leave covered. 

While greens cook, heat oil in saute pan over medium-high heat. Slice pork loin 1" thick. Add to a saute pan and sprinkle with salt. Cook on both sides just to brown, about 8 minutes. (Meat will be medium rare - it will finish cooking at the end.)


While meat browns, peel and chop onion and garlic. Remove meat to a bowl with a slotted spoon, and spoon off all but 2-3 tablespoons of drippings. Add onions and garlic to the pan and cook until they are soft - about 5 minutes. 


Toss greens. Add onions and garlic.with slotted spoon and toss again to distribute. Cover and return greens to medium heat. Cook for 5-10 more minutes - until water is almost absorbed and greens are tender. 


In a glass measuring cup measure apple juice and stir in cornstarch until no lumps remain. Pour into skillet. Add the meat juices that have collected. Stir to loosen bits in the bottom of the pan. Cook and stir gently on medium until sauce thickens and becomes translucent. Return pork to pan. Turn to coat. Cook for a few minutes to rewarm and finish pork to desired doneness. Add a few grinds of fresh pepper and serve. (However good please note: floor wallering is optional!)



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Share your favorite greens recipe with me!!  Leave a comment and let me know what you think! Happy sauteing!! Love, c. 



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