Kids in the kitchen can produce great eats
by J.M. Hirsch For the pork loins:
Two 12-ounce pork tenderloins, silver skin
Great things can come from letting children removed
play in the kitchen. 2 large yellow onions, diced
This recipe for brown sugar and spice
rubbed pork tenderloin is a great example. It To make the seasoning blend, in a small
came about after I let my 5-year-old son play bowl combine all ingredients. Transfer half of
with whatever he could reach from the spice the mixture to a large saucepan. Set aside the
cabinet one afternoon. remaining seasoning blend.
He got a bowl and a whisk and started mix- To make the brine, add the water, salt and
ing. The result was an amazing dry rub that on brown sugar to the seasoning blend in the
scent alone got the attention of everyone in saucepan. Set the pan over high and boil until
the test kitchen. We all agreed the mix was the sugar and salt dissolve. Remove from the
perfect for a pork rub. heat, then add the ice and stir until cooled.
So test kitchen cook Ryan King set to work Place the pork in a large zip-close bag. Pour
putting my son’s mixture to good use. This the cooled brine over it, then seal the bag and
intensely savory pork is the result. Thinly refrigerate for 3 to 6 hours.
sliced and served with the onions it is roasted When ready to cook, heat the oven to 375 F.
over, this dish is perfect for a holiday buffet. Remove the pork from the brine, patting it
If you’d rather skip the brining, feel free dry with paper towels. Rub the remaining sea-
(though it does result in wonderfully moist soning blend over both tenderloins.
meat). Just jump ahead to the rubbing step and Scatter the onions over the bottom of a
use half of the spice mixture. roasting pan, then set the pork over them.
If you do skip the brining, consider serving Roast for about 30 minutes, or until the ten-
the pork drizzled with a simple vinaigrette to derloins reach 145 F at the center.
get that extra moisture. Let the pork rest in the roasting pan for 15
2/3 cup brown sugar 2 teaspoons dried parsley
minutes before cutting into thin slices. Serve
Brown sugar and spice rubbed pork ten
4 tablespoons pink peppercorns
over the roasted onions.
derloin
1 tablespoon kosher salt For the brine:
Nutrition information per serving (values
Start to finish: 4 hours (20 minutes
2 teaspoons dried oregano 3 cups water
are rounded to the nearest whole number):
active)
2 teaspoons dried rosemary 1/4 cup kosher salt
392 calories; 58 calories from fat; 6 g fat (2 g
Servings: 4
1 teaspoon cinnamon 1/2 cup brown sugar
saturated; 0 g trans fats); 111 mg cholesterol;
1 tablespoon black sesame seeds 3 cups ice
46 g carbohydrate; 37 g protein; 4 g fiber;
For the seasoning blend:
2 teaspoons dried diced onion
1,548 mg sodium. AP
Ring in new year with walnut-crusted pork loin
by Alison Ladman For the compote: 1 cup panko (Japanese-style) breadcrumbs
2 tablespoons chopped, fresh thyme leaves 1 cup finely chopped black walnuts
Looking for a headliner dish for a New 3 cloves garlic, minced 1 teaspoon salt
Year’s Eve dinner? Try this black walnut- 1/2 teaspoon salt 1/2 teaspoon ground black pepper
crusted pork tenderloin accompanied by 1/4 teaspoon ground black pepper Zest of 1 orange
mango-berry thyme compote and orange saf- 2 mangos, peeled, pitted and diced (or two 1/4 cup canola oil, divided
fron rice. It’s festive, flavorful and comes 10-ounce packages frozen mango, thawed
together easily. and diced) To make the compote, in a medium
Black walnuts are a less common cousin to 10-ounce package frozen blueberries saucepan over medium, combine all ingredi-
the regular English walnut. They have a fra- 1/2 cup sugar ents. Bring to a boil, then reduce heat to sim-
grant, almost herbal quality that works nicely 1 tablespoon lemon juice mer and cook for 20 minutes, or until slightly
with the saffron and thyme. If you can’t find thickened. Set aside to cool slightly.
black walnuts, substitute regular walnuts. For the rice: Meanwhile, to prepare the rice, combine all
Any leftover compote is great with other Pinch of saffron threads ingredients in a medium saucepan over high.
pork into the crumb mixture, ensuring the
lean meats and seafood, or as a substitute for 1/2 teaspoon salt Bring to a boil, cover, reduce heat to simmer
entire piece of meat is coated.
cranberry sauce on a turkey sandwich. 1/4 teaspoon ground black pepper and cook for 10 minutes. Turn off the heat and
In a medium saute pan over medium, heat 2
Zest of 1 orange allow to sit with the cover still on for another
tablespoons of the oil. Working in batches, fry
Black walnut-crusted pork with mango- Juice of 2 oranges 10 minutes.
the crusted cutlets until well browned on each
berry thyme compote and orange saffron 1 1/2 cups long grain white rice While the rice and compote cook, prepare
side and cooked through, about 3 minutes per
rice 2 1/2 cups water the pork. Slice the tenderloin diagonally to cre-
side. Transfer to paper towels to drain.
Start to finish: 40 minutes ate long pointed pieces about 1/4 inch thick.
Repeat with remaining pork, adding oil to
Servings: 4 For the pork: In a shallow bowl, combine the panko, wal-
the pan as needed. Serve over rice and topped
12-ounce pork tenderloin nuts, salt, pepper and zest. Press the pieces of
with warm compote. AP
Chicago Defender • ChicagoDefender.com • December 23-29, 2009
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