• 15Oct

    This recipe is a beauty. Pork loin and chili rarely exist in the same sentence, but this recipe brings them together in lip-smacking harmony. Not only is this recipe unique, hearty and incredibly tasty, it is also healthier than a typical chili that uses ground beef. If you are looking for a traditional chili, look elsewhere, because this is anything but. If you are looking for something different to wow your friends or family, you’ve got to give this a try!

    Ingredients
    2 tbsp canola oil – you can substitute other cooking oil if necessary)
    1 lb pork loin (fat removed, and cut into ½ inch cubes)
    2 spicy Italian sausages (optional)
    1 large purple onion, diced
    2 cloves garlic, minced
    3 small jalapeno peppers, seeded, rinsed, and minced
    1 red bell peppers, cut into 1-inch cubes
    1 green bell pepper, cut into 1-inch cubes
    3 tbsp fresh cilantro, chopped
    2 tbsp chili powder
    1 tbsp light brown sugar
    2 tbsp ground cumin
    1 tbsp Worcester sauce
    ¼ cup honey
    ¼ cup black coffee
    ¼ cup bourbon or Irish whiskey
    1 (15-ounce) cans crushed tomatoes, with juice
    2 medium vine-ripened tomatoes, diced
    1 (15-ounce) can black beans, drained
    1 (15-ounce) can kidney beans, drained
    2 tbsp flour
    Fresh coarsely ground pepper

    Toppings
    Sour cream (1 dollop per serving)
    1 cup grated cheddar

    Directions
    Heat oil in a large, heavy bottomed saucepan. Add pork and sausages, and cook until seared on all sides. Remove the pork from the saucepan, and set aside.

    Add the onion into the pot that has the juice from the pork, and brown the onions and garlic on low heat. Once onions are clear, add bell peppers and chopped cilantro. If the pot starts to dry up, add a little more oil.

    Add brown sugar, chili powder, brown sugar, cumin Worcester sauce and honey. Blend well and cook for a couple more minutes. Sprinkle flour and pepper over the pork that you set aside. Add it to the pot with the rest of the ingredients. Combine well, cover, and simmer for about one hour. The pork should be tender, and flavors should be well blended. The sauce should be slightly thick, and if it is not, you can add 1 tbsp flour mixed until smooth with a small amount of cold water. Let simmer for a few more minutes, and watch as the chili becomes thicker.

    Serve chili with sour cream and grated cheese on top, accompanied by some hearty, whole grain or corn bread.

    Wine Suggestion
    A spicy food like this goes best with, suprisingly, a sweet white.   The best are generally sweet Rieslings and Gewurztraminer (be careful not to buy a dry one, because there are both types available).  It should be served nicely chilled, and you will be amazed at how well the sweetness cuts through and complements the spiciness.

  • 06Oct

    A reduced balsamic and port sauce is a flavor to die for, and the flavor goes amazingly well with pork, once it is reduced and slightly sweetened. This recipe is always a hit, and is extremely easy to make.

    Ingredients (for 4)

    1.5 lb boneless pork loin, cut into 1/2-3/4 inch thick chops
    3/4 cup balsamic vinegar
    1/2 cup port
    2 tbsp olive oil
    1/2 tsp salt
    6 shallots, or 1 sweet onion

    Heat olive oil in saucepan on medium heat. Add pork chops, and cook for 1 minute on each side, or until each surface is cooked. Remove from frying pan, and let sit in a dish. Mince shalllots, add to saucepan sauté until clear. Add balsamic vinegar, port and a pinch of salt. Cook on medium heat, and simmer until sauce reduces to half its original volume. Add pork chops to saucepan, and cook on medium heat until cooked through. Serve with reduced balsamic port sauce on top.

    Enjoy, and remember, it is not polite to lick the leftover sauce from your plate, not matter how good it is!

    Wine suggestion:
    The sauce for these chops is fairly sweet and rich. A sweet, full bodied shiraz makes a perfect accompaniment. It is strong enough that it will not be overpowered by the sauce, and the spice goes really nicely with the sweetness.

  • 06Oct

    This recipe is hands down delicious! The mix of sweetness from the apples and maple, mixed with the tartness of the dijon mustard, give it the perfect balance and is sure to become one of your favorites. Keep in mind the sauce can actually be used for any pork recipe, but is best with Pork Tenderloin and Pork Loin.

    Ingredients (for 6):
    2lb pork loin
    1 cup dijon mustard
    1/2 cup + 1/2 cup maple syrup
    1/4 cup fresh rosemary (can use dried if necessary)
    1/4 olive oil
    salt
    1/4 cup butter
    3 peeled granny smith
    1/2 tsp dried thyme

    Preheat oven to 300F. Mix mustard, 1/2 cup maple syrup, olive oil, rosemary, and a pinch of salt. Spread half of the sauce all over the pork loin. Place pork loin on a roasting pan, and cook until done.

    Meanwhile, peel, core and dice apples. Heat in a saucepan with butter. Sprinkle with thyme, and sauté until golden. Add other half cup of maple syrup, and continue to cook on low heat until the apples are soft and have sucked up all the maple syrup.

    Once the pork loin is ready, remove from oven and let sit 5-10 min. Poor the juice from the pork loin into the remaining mustard sauce, and mix well. Slice pork into 2 cm slices. Place slices on plate, and serve with mustard sauce and apples on top.

    Wine pairing
    This is a mild flavor meat recipe, and should not be combined with an overpowering red. Here are a few options:
    – a fruity Merlot
    – a robust Pinot Noir (Louis Jadot would be perfect, or one from Oregon State).
    – an Australian Shiraz

    This dish can also be combined with a strong flavored white wine.
    – a herby, New Zealand Sauvignon Blanc
    – a slightly oakey Californian Chardonnay