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City Chicken – Hey, Nice Legs!

This fascinating pork on a stick recipe is American cuisine in a nutshell. City cooks, who couldn’t get chicken, would take scraps from much-cheaper-at-the-time pork, and build something similar to what you see here; but that’s not what makes this delicious mock drumstick so American.


Why this represents the true spirit of American food, is that long after chicken became cheap and plentiful, people kept making and eating this anyway. Yes, in cities across the Rust Belt, people decided that the only thing better than one kind of fried chicken leg, was two kinds of fried chicken leg. It’s hard to argue.

As you’ll see in the video, I like to lay out my pork slices so that the larger slices will be in the middle of the skewer, and smaller pieces at the bottom, to maximize the drumstick effect.  Of course, I guess you could poke the pork in any old order, but there just won’t be as many oohs and ahs.


I used pork tenderloin, which is fantastic for this procedure, but traditionally pork shoulder trimmings are used. Regardless of what you make this with (just please don’t use chicken), I hope you give this American classic a try soon. Enjoy!


Ingredients for 6 City Chicken drumsticks:
1 whole trimmed pork tenderloin (not loin), sliced as shown
6 bamboo skewers (6-inch are best)
salt and freshly ground black pepper to taste
cayenne to taste
dried thyme to taste
flour, beaten eggs, and panko breadcrumbs as needed
vegetable oil for frying

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Grilled Asian Pork Tenderloin with Peanut Sauce

Grilled Asian Pork Tenderloin with Peanut Sauce

by Pam on February 25, 2014

I had a pork tenderloin in the refrigerator that needed to be cooked up so I went in search of recipes. I found this recipe on Fine Cooking[1] that looked simple and perfect. I thought it was interesting that the recipe had you cut the pork lengthwise nearly in half then flatten it with a mallet. It ended up looking like a flank steak when I was done and I loved that it would take less time to cook evenly. I marinated the meat for 4 hours then set it out at room temperature for 20 minutes prior to cooking it in the grill pan. The pork turned out extremely tender and so flavorful. We all LOVED the peanut sauce and thought it tasted great with the pork. The pork paired nicely with the Garlicky Snow Peas[2] and Coconut Cilantro Rice[3] I served with it. We all thought the whole meal was fantastic.

In a measuring cup, whisk the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, and coriander to make the peanut sauce.

Trim the pork of excess fat and remove the silver skin – click here for instructions[4]. Butterfly the tenderloin by splitting it lengthwise almost but not quite all the way through, so the halves remain attached.

Open the tenderloin (like a book) then cover with saran wrap, and pound to a 1/2-inch thickness with a meat mallet. Put the pork tenderloin in a large zip lock bag then pour half the marinade on top (reserving the other half). Squish it around so the meat is evenly coated. Place the meat in the refrigerator and marinate for 4 hours. Remove from the refrigerator 20 minutes prior to cooking to let the meat come to room temperature.

Heat a large grill pan coated in cooking spray over medium high heat. Remove the tenderloin from the marinade then lightly season both sides with sea salt and freshly cracked pepper, to taste. Place the tenderloin in the HOT grill pan then cook for 5 -6 minutes before flipping and cooking for an additional 3-4 minutes, or until the pork is cooked through. Transfer to a carving board and let the meat rest for 5 minutes before slicing and serving the the reserved peanut sauce on the side (I heated the sauce up for 20-30 seconds in the microwave before serving). Enjoy.



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Grilled Asian Pork Tenderloin with Peanut Sauce




Yield: 4

Prep Time: 10 min.

Cook Time: 10 min.



Ingredients:

1/2 cup light coconut milk
1/4 cup smooth peanut butter
2 tbsp soy sauce
1 1/2 tbsp fresh lime juice
1 1/2 tbsp dark brown sugar
1 large cloves garlic, minced
1 tsp ground coriander
1 pork tenderloin, silver skin removed
Sea salt and freshly cracked pepper, to taste

Directions:

In a measuring cup, whisk the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, and coriander to make the peanut sauce.

Trim the pork of excess fat and remove the silver skin – click up above for instructions. Butterfly the tenderloin by splitting it lengthwise almost but not quite all the way through, so the halves remain attached.

Open the tenderloin (like a book) then cover with saran wrap, and pound to a 1/2-inch thickness with a meat mallet. Put the pork tenderloin in a large zip lock bag then pour half the marinade on top (reserving the other half). Squish it around so the meat is evenly coated. Place the meat in the refrigerator and marinate for 4 hours. Remove from the refrigerator 20 minutes prior to cooking to let the meat come to room temperature.

Heat a large grill pan coated in cooking spray over medium high heat. Remove the tenderloin from the marinade then lightly season both sides with sea salt and freshly cracked pepper, to taste. Place the tenderloin in the HOT grill pan then cook for 5 -6 minutes before flipping and cooking for an additional 3-4 minutes, or until the pork is cooked through. Transfer to a carving board and let the meat rest for 5 minutes before slicing and serving the the reserved peanut sauce on the side (I heated the sauce up for 20-30 seconds in the microwave before serving). Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Fine Cooking

References

  1. ^ Fine Cooking (www.finecooking.com)
  2. ^ Garlicky Snow Peas (www.gordon-ramsay-recipe.com)
  3. ^ Coconut Cilantro Rice (www.gordon-ramsay-recipe.com)
  4. ^ click here for instructions (www.learninghowtocook.com)
  5. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  6. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Pork Tenderloin Tostadas with Avocado

Pork Tenderloin Tostadas with Avocado

by Pam on February 17, 2014

I had a busy day with my kids today and wanted to make something super quick and easy for dinner. I was in the mood for Mexican food and so was my daughter who can never get enough of it. I did a quick sauté of diced pork tenderloin then layered a crisp tortilla (that I baked) with sour cream, pork, lettuce, tomato, cotija cheese, and avocado. Nothing fancy but boy did it hit the spot. My husband, daughter, and I all loved this dish while my son said it was “okay but not his favorite”. Gotta love the honesty!

Preheat the oven to 350 degrees. Coat both sides of the corn tortillas with olive oil cooking spray then place on the baking sheet. Place into the oven and bake for 5-7 minutes then flip them over and cook for 2-3 minutes,or until crispy and golden brown. Remove from the oven and set aside.

Remove the silver skin from the pork tenderloin – click here for instructions[1].  Dice the meat into small bite sized pieces. Heat the oil in a large sauté pan over medium high heat. Add the diced pork then season with cumin, coriander, garlic powder, oregano, sea salt, and freshly cracked pepper, to taste. Cook, stirring occasionally for 5-6 minutes or until cooked through.

Spread sour cream on the tostada shell then spoon the pork on top. Add the lettuce, tomatoes, and avocado then sprinkle the top with cotija cheese. Serve immediately with salsa and lime wedges on the side.



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Pork Tenderloin Tostadas with Avocado




Yield: 4

Prep Time: 10 min.

Cook Time: 10 min.



Ingredients:

Cooking spray
5 corn tortillas
1 1/2 lbs pork tenderloin, diced
1 tsp cumin
1 tsp coriander
1/2 tsp garlic powder
1/2 tsp oregano
Sea salt and freshly cracked pepper, to taste
Sour cream
Lettuce, shredded
Grape tomatoes, halved
Avocado, diced
Cotija cheese, shredded
Salsa
Lime wedges

Directions:

Preheat the oven to 350 degrees. Coat both sides of the corn tortillas with olive oil cooking spray then place on the baking sheet. Place into the oven and bake for 5-7 minutes then flip them over and cook for 2-3 minutes,or until crispy and golden brown. Remove from the oven and set aside.

Remove the silver skin from the pork tenderloin – click link up above for instructions. Dice the meat into small bite sized pieces. Heat the oil in a large sauté pan over medium high heat. Add the diced pork then season with cumin, coriander, garlic powder, oregano, sea salt, and freshly cracked pepper, to taste. Cook, stirring occasionally for 5-6 minutes or until cooked through.

Spread sour cream on the tostada shell then spoon the pork on top. Add the lettuce, tomatoes, and avocado then sprinkle the top with cotija cheese. Serve immediately with salsa and lime wedges on the side.



References

  1. ^ click here for instructions (www.learninghowtocook.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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