Crock Pot Curried Pork
Dated: 11 Jul 2009
Comment: 1
2 lbs. pork loin cut into 1 ” pieces
Saute onions and garlic over medium heat in oil and butter until the onion is dark golden. In a plastic bag place the flour,
Serves 4
1½ lb Pork tenderloin, trimmed of excess fat
Salt and pepper
1 Tbsp Minced fresh rosemary
⅓ Cup Chicken broth
¼ Cup Balsamic Honey Vinegar
¼ Cup Dry sherry
2-4 tsp Sugar (if desired)
12 Large Strawberries, hulled and thickly sliced
Minced fresh chives
To prepare the pork: Preheat oven to 375°. Season tenderloins with the salt, pepper, and rosemary. Heat oil in a large heavy oven-safe skillet (even cast iron). Brown pork on all sides. Roast in the preheated oven until the pork is done, about 20 minutes. Remove to a platter, tent with foil, and let rest. Reserve skillet.
To prepare the Honey Balsamic sauce: Add chicken broth to the skillet the pork was cooked in, and heat to deglaze the skillet. Cook about 3 minutes until the stock is somewhat syrupy. Add the vinegar, sherry, and cook until the sauce is almost thick enough to coat a spoon. Taste the sauce, adding sugar if desired.
To prepare the strawberries: Rub a second heavy skillet with oiled paper towel and heat until almost smoking. Add the strawberries, and sear about 45 seconds, only turning once. Set aside.
To serve: Slice the pork into thick slices, spoon some seared strawberries beside it, and drizzle some of the sauce on the meat and the strawberries. Garnish with fresh chives and serve immediately.
Recipe courtesy of Molly Fowler, The Dining Diva
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½ cup dry white wine
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1 tablespoon soy sauce
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1 teaspoon hot sauce
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1 tablespoon minced garlic
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2 tablespoons finely chopped parsley
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2 tablespoons Kinloch Plantation Pecan Oil
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1 tablespoon fresh lemon juice
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1 ¼ pounds lean, boneless pork, cut into 1 ½ inch cubes
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Salt and freshly ground black pepper
Combine the wine, soy, hot sauce, garlic, parsley, pecan oil, and lemon juice in a small bowl and whisk to blend.
Put the pork in a shallow plastic container and season with salt and pepper. Pour the marinade mix into the bowl and toss to pork to coat evenly. Cover the container and marinate for 2 hours in the refrigerator.
Drain the pork and reserve the marinade. Thread the pork meat on six to eight skewers. Prepare a charcoal fire or light a gas grill.
Place the brochettes on the grill over a medium-hot heat, close the lid, and cook, turning every five to 10 minutes, and cook for about 20 minutes, or until the pork is cooked through.
Makes 4 to 6 main dish servings
Serves 6
| Marinade for the Pork: | |
| 4 cloves | Garlic, minced |
| 2 medium | Shallots, minced |
| 1 tsp | Coarsley Ground Fresh Black Pepper |
| 1/4 tsp | Ground Allspice |
| 1/4 cup | Olive Oil |
| 6 | Bone-in Loin Pork Chops |
| Maker’s Mark Sauce: | |
| 1 Tbsp | Olive Oil |
| 1 slice | Bacon, finely diced |
| 1 small | Onion, diced |
| 1 | Carrot, finely diced |
| 2 cloves | Garlic, minced |
| 2 tsp | Tomato Paste |
| 1 Tbsp | Molasses |
| 1/2 cup | Premium Bourbon |
| 3 Cups | Beef Broth |
| 1 | Bouquet Garni (1 thyme sprig, 1 parsley sprig, 1 marjoram sprig, and 1 bay leaf tied together or in a cheesecloth bag) |
| 2 Tbsp | Unsalted Butter |
| Salt and Pepper to taste | |
To prepare the Marinade, mix the marinade ingredients together and marinate the pork chops at least 4 hours or overnight.
To prepare the sauce, heat the oil in a large sauté pan, add bacon, onion, and carrot and sauté, stirring often, for about 10 minutes. Add the garlic and cook about 5 more minutes. You should have some nice browning in the bottom of the pan. Add the tomato paste and the molasses. Stir to combine. Add the bourbon and ignite. Cook and reduce the mixture until a nice glaze forms. Add the broth and the bouquet garni and bring to a boil. Skim foam off the top if needed. Reduce by half. Strain sauce, and return to a clean pan, and simmer until it coats the back of a wooden spoon. Stir in butter, adjust seasonings, and serve over grilled pork chops and Creamy Grits (recipe to follow).
Recipe courtesy of Molly Fowler, The Dining Diva
