Crispy Shredded Pork Tacos with Pineapple Salsa →

This dish uses a combination of some of my favorite Mexican, Puerto Rican, and Cuban recipes: Mexican Guacamole, Puerto Rican Pernil (slow-cooked pork shoulder), and Cuban Black Beans wrapped in a soft corn tortilla and topped with a tangy Pineapple Salsa. After preparing a meal for 10 of our friends, I used the leftovers to create this dish inspired by traditional Mexican Carnitas Tacos. I hope you can enjoy these dishes both times. Buen Provecho!

Crispy Shredded Pork Tacos with Pineapple Salsa
Serves 4

INGREDIENTS
2 cups of shredded Pernil
½ cup reserved juices from slow-cooking the Pernil
8 white corn tortillas
Pineapple Salsa
Guacamole crema
Pureed or well mashed Black Beans

PREPARATION
1. Prepare the Pineapple Salsa

Ingredients:
2 cups finely chopped pineapple
½ cup diced sweet red pepper or cubanelle pepper
3 tablespoons finely chopped red onion
3 tablespoons minced fresh cilantro
3 tablespoons lime juice
1 tablespoon olive oil
½-1 Jalapeño pepper seeded and minced (suit your taste: ½ Jalapeño = mild heat)

Preparation:
Combine all the ingredients and refrigerate at least an hour for flavors to meld.

2. Prepare the Black Beans
Mash or puree 1 ½ cups of leftover Black Beans. You can use an immersion blender or food processor to make a creamy black bean puree. Re-heat in a small saucepan over low heat.

3. Prepare the Guacamole

Ingredients:
2 medium ripe Hass avocados, halved and pitted (see *Note)
1-2 tablespoons lime juice or more to taste
½ teaspoon kosher salt, more to taste
2 teaspoons of minced fresh or bottled Jalapeño peppers

Preparation:
1. Use a spoon to scoop the avocado into a bowl or food processor.
2. Add the lime juice, minced Jalapeño, and salt and mix
3. Mash well or use a mini-food processor to make the guacamole very creamy
4. Cover and set aside.

4. Prepare the Crispy Shredded Pork Pernil
Preparation:
Preheat a cast iron skillet or other heavy-bottomed skillet. Add the shredded pork along with the juices and fry over medium-high heat until the pork just begins to brown and get crispy. Lower the heat to medium, stir well, and continue to saute for another minute or so until the meat is well heated. If you cook it too long it will dry out.

5. Assemble the tacos
Preheat the oven to 250 F.
Preparation:
1. Working with two tortillas at a time, heat the tortillas on a hot skillet for about 1 minute per side. You want them hot and still flexible, not crisp
2. Spread about two tablespoons of the creamy black beans on each tortilla; top with the creamy Guacamole. Add the crispy shredded Pernil and top with the pineapple salsa. Keep the tacos warm covered with tin foil in the oven while you assemble the rest of your tacos.
3. Serve with leftover Yellow Rice.

Rolled Pork Loin with Herb Pesto →

I love classic Mediterranean roast pork with plenty of garlic, rosemary, and ground fennel seed. When I saw this recipe by David McCann in Food and Wine Magazine, I was intrigued by his pairing of fresh Basil, Tarragon, and Dill for the pesto. If you want to try a different take on rolled roast pork loin, give this recipe a try. I chose to serve this hearty cold-weather dish with Squash Risotto (Risotto alla Zucca) and drizzled the sliced pork with chorizo vinaigrette at the table. Serve accompanied by broccolini, sauteed winter greens, or a simple salad of baby spinach and baby arugula dressed with a light vinaigrette. Buon appetito!

Rolled Pork Loin Stuffed with Herb Pesto and Prosciutto
Serves 6-8

INGREDIENTS
Pesto

• 1 cup fresh Basil leaves

• 1/2 cup fresh Tarragon leaves

• 1/2 cup fresh Dill leaves (*See note below)

• 3 scallions, trimmed, white and green parts chopped

• 1 tablespoon fresh thyme leaves

• 1 tablespoon grated fresh horseradish or 2 teaspoons prepared horseradish

• 1-2 garlic cloves, chopped

• Zest of 1 lemon

• ¼ cup extra-virgin olive oil

Pork

• 1 (3-pound) pork loin roast

• 2 1/2 teaspoons kosher salt, divided

• 4-6 slices prosciutto

• ½ cup grated Parmesan cheese

• 2 teaspoons ground black pepper

• 2 tablespoons olive oil 

PREPARATION
Pesto
1. Combine basil, tarragon, dill, scallions, thyme, horseradish, garlic, lemon zest, and oil in a small food processor. Process until mostly smooth.

 Pork   Preheat oven to 350°F.
1. Place the loin on a cutting board with the fat cap on the board and the small end facing you. With a very sharp knife, cut the loin lengthwise to within ½-inch of the bottom of the pork, cutting evenly and “unrolling” until you have a flat slice of pork about ½ inch thick.
2. Top the butterflied pork with plastic wrap and gently pound with a meat mallet or rolling pin to an even ½ -inch thickness. Remove the plastic wrap and discard.
3. Sprinkle 1 ½ teaspoons of salt over the pork; spread evenly with pesto.
4. Top the pesto with prosciutto and sprinkle evenly with the grated Parmesan.
5. Roll the meat back into a tight spiral and, using butcher’s twine, tie the roll in about 1-inch intervals. Season on all sides with pepper and the remaining 1 teaspoon salt.
6. Heat an oven-safe skillet over medium-high. Rub the roast with olive oil. Sear, starting the fat side down and turning the roast occasionally until the roast is evenly browned. (about 10-12 minutes)
7. Place the skillet in the preheated oven and roast until a meat thermometer inserted in the center reads 135°F, 45 to 50 minutes. (begin checking at 40 minutes)
8. Transfer to a cutting board. Tent the roast lightly with aluminum foil and let rest for about 15 minutes. 

*Note: feel free to sub chopped fresh rosemary, oregano, or parsley for any of the herbs, eg. ½  cup Basil, ½ cup Parsley, ¼ cup Thyme, ¼ cup Rosemary 

Wine pairing: white wine: a full-bodied fruit-forward Viognier, Dry Riesling, or Pinot Gris; red wine: Zinfandel, Nebbiolo, Beaujolais, Gamay, Grenache, or Syrah. Avoid red wines with heavy tannins.

https://www.foodandwine.com/recipes/pork-loin-stuffed-pesto-and-prosciutto by David McCann 

Roast Pork Tenderloin with Prosciutto and Sage

Like its cousin beef tenderloin, pork tenderloin is a boneless, low-fat, high protein cut of meat. Unlike its cousin, however, pork tenderloin is relatively inexpensive and doesn’t come with a “beefy” price tag. Because of its relatively small size and mild flavor, a pork tenderloin cooks quickly and benefits from flavorful spice rubs or fruity sauces. This recipe calls for some of my favorite herbs and thinly sliced prosciutto to flavor the pork. Tying the mini-roasts with butchers twine secures the prosciutto and sage on the roasts and ensures that they cook evenly. You can do a quick sear on a cast iron skillet and then pop the roasts into a hot oven for a few minutes, or skip the sear and go directly to the oven for about 20 minutes. Pork tenderloin cooks quickly so don’t dry it out by over-cooking it. Flavorful, quick, and easy to prepare, combined with veggies of your choice, or a green salad, this simple recipe makes a delicious weeknight dinner for the family, or it can be served as the elegant main course of a more elaborate meal for guests. I hope you like it.

Roast Pork Tenderloin
Serves 4

INGREDIENTS:

• 1 medium pork tenderloin about 1 pound

• 2 thin slices of prosciutto

• 4 large fresh sage leaves

• 2 cloves of garlic minced or grated to paste with a microplane

• 1 tablespoon olive oil

• salt and pepper

• 1 teaspoon ground dried rosemary and ground fennel seed

PREPARATION:
Preheat the oven to 425 F.

1. Rinse the tenderloin and pat it dry with a paper towel. Fold the tapered end of the tenderloin back on itself so you have a more or less uniform thickness of meat about 10 inches long. Cut the tenderloin in half so you have two small roasts approximately the same length and thickness.

2. Rub the mini-roasts with olive oil and garlic paste. Sprinkle lightly with the rosemary/fennel seed spice mixture and a generous amount of salt and pepper.

3. Lay a slice of prosciutto and two sage leaves on each roast. Tie each roast at 1 ½ inch intervals to secure the prosciutto and sage and maintain the form of each roast.

4. Coat the cooking surface of a cast-iron skillet with a drizzle of olive oil. Place the skillet with the roasts in the oven and roast for about 20 minutes or until the internal temperature of the roasts reaches 145 F. (Note: if you choose to sear the roasts before placing them in the oven, reduce the roasting time by about 5 minutes.)

5. Remove from the oven and tent for 5 minutes before removing the twine and slicing the meat.

Wine pairing: a medium-bodied red wine, or a fruity white wine with body that will stand up to the richness of the dish.

Pernil- Puerto Rican Roast Pork Shoulder →

I was first introduced to Puerto Rican Pernil years ago when I worked with immigrant and migrant adult learners in Latino communities in western Massachusetts. Marinated in orange and lime juices, cilantro, and lots of garlic, this slow-cooked pork shoulder dish is a staple at any family or pot-luck community gathering, especially at Christmas. It is one of my favorite dishes and is traditionally served accompanied by yellow rice with pigeon peas and pinto or pink beans. I’m partial to Cuban Black Beans and because I don’t always have pigeon peas in my larder, I often make my Yellow Rice with easier to find local green peas more in the style of Spanish Paella. Buen provecho!

Photo: c. foodblogchef 2020

Pernil- Puerto Rican Roast Pork Shoulder
Serves: 8-10

Ingredients:

• 1 cup coarsely chopped cilantro leaves

• 1/2 cup fresh orange juice

• 1/2 cup fresh lime juice

• 9 garlic cloves, finely chopped

• 3 tablespoons finely chopped oregano

• 1 1/2 tablespoons extra-virgin olive oil

• Kosher salt and pepper

• a 5-pound, boneless pork shoulder roast with fat cap. (a thick fat cap with skin is optional, but you do want a layer of fat to help flavor the roast and yield the delicious crunchy crust)

• Lime wedges, for serving

Preparation:

1. In a large, sturdy resealable plastic bag, combine the cilantro, orange and lime juices, garlic, oregano, olive oil, 2 tablespoons of kosher salt and 1/2 teaspoon of pepper. Add the pork shoulder, seal the bag, and turn to coat. Transfer the bag to a large baking dish and refrigerate the pork overnight, turning the bag once or twice.

2. Remove the pork from the marinade and scrape off the garlic and herbs; discard the marinade. Season the pork all over with salt and pepper and transfer to a large enameled cast-iron casserole or roasting pan. Let stand at room temperature for 1 hour.

3. Preheat the oven to 400°. Roast the pork fat side up for 1 hour, until lightly browned. Reduce the oven temperature to 300° and roast for 4-5 hours longer (see *Note), or until the pork is very tender and the fat cap is crispy; transfer to a carving board and let rest covered for 30 minutes. Chop the fat cap into bite-size pieces. Carve, shred or pull apart the pork and garnish with the crispy cap pieces. Serve with lime wedges.

Photo: c. foodblogchef 2020

Make-Ahead: the roast pork can be refrigerated overnight; rewarm, covered with foil in a 300° oven for 30-45 minutes.

*Note: if you don’t have a large enameled cast-iron casserole like a large dutch oven, use a roasting pan and cover the meat with aluminum foil for the last two hours. After 5 hours check to see if the roast tears apart easily with a fork or knife (like braised meat). If it does not, return it to the oven for another hour and check again.

Wine pairing: Beaujolais-Villages or other medium to lighter bodied red wine complement this dish. If you want a white wine, you can also try a Dry Riesling or Viognier.

Adapted from the source: Jose Enrique-Garlicky Roast Pork Shoulder

Tuscan Ribs

This is my take on a recipe I collected from Food and Wine Magazine over 15 years ago. It is a classic Mediterranean style recipe that flavors the ribs with a paste or olive oil and herbs and then finishes the meat with a Balsamic glaze. I prefer to slow cook the ribs in the oven with fruit juice and then make a basting sauce by reducing the juices from the meat with the balsamic vinegar and finishing the meat for a few minutes on the grill. Either way I think you’ll enjoy this alternative to traditional American style tomato-molasses-vinegar barbecue ribs. Buon appetito!

Serves 4

Ingredients:

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons chopped fresh rosemary leaves

• 1 ½ tablespoons kosher salt

• 1 ½ tablespoons fennel seeds

• 2 teaspoons ground black pepper (preferably freshly ground)

• 2 teaspoons chopped sage (or a rounded ½ teaspoon powdered sage)

• 2 teaspoons chopped thyme (½ rounded teaspoon dried thyme)

• 2 teaspoons sweet paprika

• 1 teaspoon crushed red pepper (or ½ teaspoon for a milder rub)

• 1 teaspoon ground coriander

• ½ teaspoon ground allspice

• 3-4 pounds pork spareribs (tough membrane on the bone side removed)

• 3 tablespoons balsamic vinegar

• 1 cup fruit juice like Cranberry-Pomegranate or Apple cider/juice

Preparation:

1. In a small bowl or spice grinder, combine the dry ingredients (rosemary, kosher salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander, and allspice) and grind to a coarse mixture. Add the olive oil to the spice mixture in a bowl mix until you have a thick paste. Rub the spice paste all over the spareribs, wrap in plastic wrap, and let stand at room temperature for 2 hours or refrigerate overnight.

2. Preheat the oven to 300 degrees F. Arrange the ribs on a rack in a large, rimmed baking sheet or roasting pan, meaty side up. Pour the juice into the pan, cover, and seal the roasting pan with tin foil. Roast the ribs for 2 hours, or until tender.

3. Remove the meat to a platter and tent. Skim off the extra fat and pour the accumulated juices into a saucepan with the balsamic vinegar, bring to a boil, and simmer until reduced to a light syrupy consistency. (about 1/3-1/2 cup)

4. Preheat the broiler. Brush the meaty side of the ribs with the balsamic-juice reduction and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.

5. Alternatively, brush the ribs with the balsamic-juice reduction, place the ribs meaty side down over a low- to medium-hot grill and grill for about two minutes until you have a nice crisp crust. Monitor carefully so you don’t burn the ribs.

Wine Pair: a slightly spicy medium-bodied red with low acidity or a lighter-bodied Sangiovese-based red like Chianti. Portuguese red wines from the Douro River region as well as the neighboring Spanish reds from the Rio Duero region, or non-leathery Riojas.

https://www.foodandwine.com/recipes/tuscan-style-spareribs-balsamic-glaze
Bruce Aidells' Complete Book of Pork

Spice Rubbed Grilled Pork Tenderloin →

This is a simple, quick and easy summer grill recipe that incorporates the classic flavor combination of garlic, rosemary, fennel, and sage into a dry rub for grilled pork tenderloin. To avoid an unevenly cooked piece of meat, fold the tapered end of the tenderloin back towards the thick end until you have a roast that is about the same thickness from end to end. Tie with white cotton cooking twine. Tangy, colorful Rhubarb Chutney is a perfect condiment to serve with grilled pork.

Serves 4
Ingredients:

• 1 pork tenderloin (1 to 1 1/2 pounds) silver skin and any excess fat removed

• 1-2 tablespoons olive oil

• Porchetta Spice Rub (see below)

Photo c. foodblogchef 2020

Preparation:

Use a spice grinder or mortar and pestle to combine the ingredients for the dry rub.

• 3 tablespoons crushed fennel seeds

• 1/4 teaspoon crushed red pepper flakes

• 2 teaspoons dried sage

• 1 teaspoon crushed dried rosemary

• 1 teaspoon granulated garlic

• 1 teaspoon Kosher salt

• 1/4 teaspoon black pepper

1. Rub the tenderloin with olive oil. Sprinkle and pat the spice rub onto the surface of the tenderloin and set aside while you prepare the grill. (See *Note below)

2. Optional: for a more evenly cooked tenderloin, fold the tapered end of the piece of meat back towards the thicker end and tie it with white cotton cooking twine at 1-1 ½ inch intervals so you have a roast that is about the same thickness from end to end.

3. Preheat your grill so you can cook with direct heat and then indirect heat.

4. Place the tenderloin over direct heat and sear all sides. (about 1-2 minutes per side)

5. Move the tenderloin to indirect heat and continue cooking turning once until the internal temperature reaches 140°F. (about 5 to 7 minutes per side)

6. Remove the tenderloin from the grill to a clean cutting board and tent loosely with aluminum foil. Rest for 10 minutes; the meat will finish cooking from the residual heat and the juices will redistribute for optimal flavor.

7. Slice and serve. Slice crosswise into thin pieces before serving.

*Note: the tenderloin can be trimmed and rubbed up to 24 hours in advance. You can wrap the prepared tenderloin in plastic wrap and refrigerate for 1 hour up to overnight. Remove from the refrigerator for 30 minutes before grilling.

Wine pairing: Pinot Noir, Zinfandel, Chianti, and Super-Tuscans are often recommended with grilled tenderloin. If you want a lighter summer wine try a Viognier-Chardonnay blend, a Vouvray, or white wine from the Rhone Valley.