Naptown Buzz

Pork

• 3 Pound Boneless Pork Loin Roast
• 1 1/2 Tablespoons Fresh Parsley, Chopped
• 1 1/2 Tablespoons Fresh Tarragon, Chopped
• 1/4 Cup Fresh Rosemary, Chopped
• 1/4 Cup Fresh Thyme, Chopped
• 1/4 Cup Fresh Oregano, Chopped
• To Taste Salt And Pepper

Green Beans

• 1 Pound Green Beans
• 1/2 Cup Shallots, Minced
• 2 Tablespoons Butter
• 1 Cup Pork Stock
• To Taste Salt And Pepper

Preheat your oven to 400 degrees.

Mix the chopped herbs together and divide in half. Cover half the herbs and refrigerate until later. Season the pork roast with salt and pepper. Rub the other half of chopped herbs all over the pork, including both ends. Place the pork roast on a roasting rack into preheated oven.

Cook roast 50-60 minutes  or until you reach an internal temperature between 145 degrees F. (medium-rare) to 160 degrees F. (medium). Remove roast from the oven carefully remove the rack from the pan. Pour out juice into a bowl with the reserved chopped herbs. Baste the top of the roast with herb mixture. Tent lightly with foil and let rest 20 minutes before slicing.

Meanwhile, make the green beans: Bring a pot of salted water to a boil, add green beans and blanch until tender, about 2 to 4 minutes. Then place them in ice water to shock them and stop the cooking process.

To make the salad: In a bowl, pull cleaned lettuce leafs apart and tear into bite sized pieces.

To make the dressing: Place the herbs, buttermilk, honey, and apple cider vinegar into a blender carafe. Begin blending and slowly add the grapeseed oil in a steady stream until the dressing emulsifies. Season with salt and pepper.

When ready to serve: Place a large sauté pan over medium low heat. Sweat the shallots in butter; add the beans and pork stock. Raise the heat to medium high and reduce the liquid until the beans are nicely glazed. Season with salt and pepper to taste.

Recipe courtesy of Chef Justin Carlisle, Milwaukee, WI

http://www.porkbeinspired.com/recipes/herb-crusted-roasted-pork-roast/

• 8 Oz Ham, Thinly Sliced
• 4 Tablespoons Strawberry Jam
• 2 Small Baguette
• 2 Cups Arugula, Lightly Packed
• 2 Lemons
• 2 Tablespoons Extra Virgin Olive Oil

Cheese Butter

• 1/2 Cup Unsalted Butter, Softened
• 1/2 Cup Spreadable Brie Cheese*
• To Taste Salt And Pepper

For the Cheese Butter: bring both the cheese and butter to room temperature. Remove the rind from the cheese and whisk together with the butter until thoroughly incorporated. Season with salt and pepper. The Cheese Butter will hold in the refrigerator for up to a week.

To assemble the sandwich: Slice the baguettes in half and place in a broiler, cut side up and toast until golden brown. Lightly dress the arugula with lemon juice and olive oil and hold. Spread a couple tablespoons of the Cheese Butter evenly on the bottom half of the toasted baguettes and spread the strawberry jam evenly on the top half. Place half of the ham slices on the bottom half of the sandwich; top with the lightly dressed arugula and the top half of the baguette.

Recipe courtesy of Chef Cosmo Goss, Chicago, IL

*Note that any triple crème style cheese can be substituted

http://www.porkbeinspired.com/recipes/ham-baguette-with-cheese-butter/

• 5 Pound Pork Ribeye Roast , Or Rack Of Pork Or Bone-In Pork Loin Roast
• To Taste Sea Salt
• 1/3 Cup Fennel Seed, Toasted
• 1 1/2 Tablespoons Red Chile Flakes, Toasted
• 2 Tablespoons Olive Oil

Preheat the oven to 375 degrees F. Season the ribeye roast all over with salt. In a food processor, pulse together the toasted fennel seeds and chili flakes. Rub the spice mixture evenly over the roast and shake off any excess rub before cooking.

Place the roast bone side up onto a roasting pan fitted with a rack. Pour a small amount of water into the bottom of the roasting pan. Roast in the oven, checking after 1 1/2 hours (about 20 minutes per pound) until the internal temperature of the roast reaches between 145 degrees F.  Remove from the oven and let rest 10 minutes.

Raise the oven temperature to 500 degrees F. Slice the ribs away from the loins and cut the rack into individual ribs. Place the ribs cut side up on a sheet tray, drizzle with olive oil. Place back into the oven until the ribs are crispy, about 5 minutes. Remove and serve with sliced pork loin.

Recipe courtesy of Chef Ashley Christensen, Raleigh, NC

http://www.porkbeinspired.com/recipes/fennel-and-chili-rubbed-pork-roast/

• 4 Porterhouse (Bone-In Loin) Pork Chops, 1 1/2 Thick
• 2 Tablespoons Butter
• 1 Bunch Kale, Or Mustard Greens, Washed, Stems Removed, Torn Into Bite Size Pieces
• 1 15 Oz Can Black-Eyed Peas, Drained
• 1/4 Cup Heavy Cream
• To Taste Salt And Pepper
• To Taste Lemon Juice

BLACK TEA BRINE

• 2 Cup Water
• 5 Tablespoons Salt
• 3 Tablespoons Sugar
• 3 Tablespoons Black Tea, Loose
• 3 Cups Ice

To make the Black Tea Brine: In a saucepot, combine the water, sugar, black tea and bring to a simmer. Stir until the sugar and salt dissolve, and then remove from heat. Allow the tea to steep for 3 to 5 minutes. Strain the mixture and combine with ice. Cool the mixture fully before submerging the pork chops.Brine the chops overnight (up to 8 hours) in a self-sealing bag or a container large enough to hold the chops, ensuring they are fully submerged.

To make the chops in the oven: Preheat oven to broil. Remove the brined chops and pat dry. Season the chops with salt and place on broiler pan, cook 2-3 minutes until seared on the first side, flip and sear 2-3 minutes until browned on both sides. When the chops are browned to your liking, lower the oven temperature to 350 degrees F. Move broiler pan with chops to the center rack of the oven, cook 12-16 minutes more or until an internal temperature reaches between 145 degrees F. (medium-rare) to 160 degrees F. (medium). Allow to rest for 3 minutes.

To make the chops on an outdoor grill: Preheat a grill with two zones of heat, medium high and medium. Remove the brined chops and pat dry. Season the chops with salt and place on the medium-high zone of the grill, searing 2-3 minutes per side. When the chops are browned to your liking, move them to the cooler medium zone to finish cooking. Cook for 12-16 minutes or until an internal temperature reaches between 145 degrees F. (medium-rare) to 160 degrees F. (medium). Allow to rest for 3 minutes.

To make the greens: Place a sauté pan over medium heat and add the butter and greens. Sauté until the greens wilt slightly, and then add 2 cups of black-eyed peas to warm them through. Add the heavy cream, season with salt and pepper and continue to cook and reduce until the cream coats the greens and peas. Taste and season with lemon juice and more salt and pepper if necessary.

Recipe courtesy of Chef Ashley Christensen, Raleigh, NC

http://www.porkbeinspired.com/recipes/tea-brined-porterhouse-chops/