Cook Like a Top Chef this Holiday Season

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(<a href=””>Family Features</a>) This holiday season, you can impress your guests with these tips and recipes from award-winning chefs Seamus Mullen and John Tesar:

<ul type=”disc”><li>Start with fresh, high-quality ingredients that are versatile and easy to cook, like fresh pork.</li><li>Look for meats with marbling, which translates to flavor and tenderness.</li><li>Let your meat rest before cutting into it, to help retain moisture and juiciness.</li></ul>

Try out these festive dishes featuring all-natural, hand-trimmed Smithfield Prime Fresh Pork. For more holiday recipe inspiration, visit <a href=”” rel=”nofollow” target=”_blank”></a>.

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<h2>Pork Tenderloin and Fennel with Cranberry-Ginger Relish</h2>

Recipe courtesy of Chef Seamus Mullen

Prep time: 20 minutes

Cook time: 1 hour

Servings: 8

<ul><li>2          Smithfield Prime Fresh Pork Tenderloins</li><li>1          piece fresh ginger</li><li>2          tablespoons unsalted butter</li><li>4          stars anise</li><li>2          cups cranberries</li><li>1/4       cup honey</li><li>kosher salt</li><li>ground black pepper</li><li>4          bulbs fennel, quartered</li><li>1          lemon, sliced thin, seeds removed</li><li>6          tablespoons olive oil, divided</li></ul><ol><li>Heat oven to 400° F.</li><li>Remove fresh pork tenderloins from package and let rest up to 15 minutes.</li><li>Use vegetable peeler to peel skin off ginger. Cut lengthwise to make paper-thin slices. Stack slices and use knife to cut into thin threads.</li><li>In saucepan, heat butter until foamy. Stir in 2-3 tablespoons ginger, star anise and cranberries; saute about 5 minutes.</li><li>Add enough water to cover mixture. Reduce heat to simmer; cook until cranberries break down, about 7-10 minutes. Stir in honey; season with salt and pepper. Keep warm.</li><li>In large baking pan, combine fennel, lemon slices and 1/4 cup olive oil; season with salt and pepper. Roast in oven 25-30 minutes.</li><li>While fennel is roasting, in cast-iron skillet, heat remaining olive oil over high heat. Season tenderloins with salt and pepper; brown all sides, about 5 minutes.</li><li>Transfer skillet to oven and bake until internal temperature reaches 145° F. Let stand 10 minutes before slicing.</li><li>Place tenderloins and fennel on platter; top with cranberry-ginger relish.</li></ol>

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<h2>Ancho Chile Rubbed Pork Loin with Fig Chutney</h2>

Recipe courtesy of Chef John Tesar

Prep time: 10 minutes, plus marinade time

Cook time: 1 hour, 50 minutes

Servings: 6

<strong>Pork Loin:</strong>

<ul><li>1          Smithfield Prime Boneless Center Cut Fresh Pork Loin</li><li>1/4       cup ancho chile powder</li><li>1 1/2    tablespoons paprika</li><li>2 1/2    teaspoons mustard powder</li><li>2 1/2    teaspoons ground coriander</li><li>2 1/2    teaspoons ground oregano</li><li>1          teaspoon kosher salt, plus additional for seasoning</li><li>1          teaspoon ground black pepper, plus additional for seasoning</li><li>1/2       teaspoon ground cumin</li><li>1/2       teaspoon ground chile de arbol</li><li>3          tablespoons canola oil</li></ul>

<strong>Fig Chutney:</strong>

<ul><li>1          cup tawny port</li><li>3/4       cup dried figs, quartered</li><li>1/4       cup water</li><li>2          tablespoons unsalted butter</li><li>1          strip lemon zest</li><li>1          small bay leaf</li><li>1/2       cinnamon stick</li><li>1/2       tablespoon sugar</li><li>coarse ground salt</li><li>ground black pepper</li></ul><ol><li>Remove fresh pork loin from package and let rest up to 15 minutes.</li><li>Mix together ancho chile powder, paprika, mustard powder, coriander, oregano, 1 teaspoon salt, 1 teaspoon pepper, cumin and chile de arbol. Combine with canola oil; mix well.</li><li>Rub pork loin with chile rub and refrigerate 4 hours.</li><li>Heat oven to 400° F.</li><li>Season pork loin with salt and pepper, and place in roasting pan; roast 1 hour until internal temperature reaches 145° F. Let stand 15 minutes; slice into 1-inch-thick slices.</li><li>To make chutney: In saucepan, combine port, figs, water, butter, lemon zest, bay leaf, cinnamon and sugar. Season with salt and pepper.</li><li>Bring to boil; reduce heat and simmer, partially covered, until liquid is consistency of jam, about 30 minutes. Discard bay leaf and cinnamon stick.</li><li>Place pork loin slices in bowl and top with chutney. Serve over creamy polenta.</li></ol>

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