ELDERFLOWER MARTINI and PORK TENDERLOIN BRAISED WITH ELDERFLOWER AND FENNEL

Although St. Germain Elderflower Liqueur was launched in 2007, I tried it for the first time just a couple of years ago. I was out for lunch with Mum at a local restaurant, and we were served it mixed with champagne as an aperitif. I immediately fell in love.

ELDERFLOWER MARTINI

2 ounces of vodka
1 ounce of lime juice (I have also tried this with lemon juice, but preferred the lime)
1 ounce of elderflower cordial (St. Germain)
dash of agave nectar
lime zest

Add first five ingredients to a shaker and shake over ice. Strain into a martini glass and garnish with lime zest.
Enjoy!

PORK TENDERLOIN BRAISED WITH ELDERFLOWER AND FENNEL

2 tablespoons olive oil
1 pork tenderloin, sliced crosswise 1 1/2 inches thick and lightly pounded
1/2 to 1 teaspoon fennel seeds, chopped
1 teaspoon freshly ground black pepper
salt
1 fennel bulb, cored and thinly sliced
1 onion, halved and thinly sliced
3/4 cup white wine
1/4 to 1/2 elderflower cordial
3 thyme sprigs
1 bay leaf

In a skillet, heat 1 tablespoon of the oil. Sprinkle the pork with fennel seeds and pepper and season to taste with salt.
Add the pork to the skillet and cook over high heat, turning once, until lightly browned, 5 minutes.
Transfer the pork to a plate.
Add the remaining 1 tablespoon of oil to the skillet, add the sliced fennel and onion, cover and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the wine, cordial, thyme and bay leaf and cook until the liquid is reduced by half, 5 minutes.
Return the pork and any accumulated juices to the skillet. Cover and simmer over low heat until the pork is cooked through, 10 minutes. Discard the thyme sprigs and bay leaf and serve.
Enjoy!

Recipe adapted from Food and Wine, January 2011
www.foodandwine.com/recipes‎

PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE and PORK AND APPLE TOURTIERE and GARLIC PORK SHOULDER and GREEN CHILI STEW

Summer pork Fest - tenderloin, shoulder and ground!! After all, we are in Razorback country!!

PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE

1 1/2 teaspoons minced fresh thyme, divided use

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

2 cloves garlic, peeled minced

3/4 pound pork tenderloin

1 tablespoon olive oil

1 1/4 cups chicken broth, divided

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

1 teaspoon corn starch

2 tablespoons water

1/4 cup blackberry mustard (recipe follows)

3/4 cup fresh blackberries

Combine 1/2 teaspoon of the thyme, the black pepper, salt, allspice, cinnamon and garlic in a bowl, mix well.

Trim fat from pork, rub pork with thyme mixture. Place pork in a shallow dish, cover and chill 2 hours.

Coat a large skillet with cooking spray, add olive oil and place over medium-high heat until hot. Add pork, cook 4 minutes, turning to brown on all sides. Add 1/4 cup of the chicken broth and vinegar to skillet, bring to a boil. Cover, reduce heat, and simmer 25 minutes, or until meat thermometer registers 160 degrees.

Remove pork from skillet, set aside and keep warm.

Add remaining cup of chicken broth and brown sugar to skillet, bring to a boil and cook 5 minutes or until broth mixture is reduced to 1/2 cup. 

Place cornstarch in a small saucepan, gradually add water, blending with a wire whisk. Stir in broth mixture and 1/4 cup blackberry mustard, bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove sauce from heat, stir in remaining teaspoon of thyme.

Serve tenderloin with sauce and garnish with fresh berries.

BLACKBERRY MUSTARD

1/2 cup fresh blackberries, smashed

1/4 cup Dijon mustard

pinch of sugar

Process blackberries, mustard and sugar in a food processor until well blended.

Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, August 2004

www.arkansasonline.com/news/features/food/‎ 

PORK AND APPLE TOURTIERE

15 ounce package refrigerated pie crusts
3 slices of bacon, finely chopped
1 onion, finely chopped
1 pound ground pork
2 apples, peeled, cored and finely diced
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg

Remove the crusts from the box and let sit at room temperature.
In a large skillet over medium heat, cook the bacon until it begins to brown, about 5 minutes. Add the onion and saute until tender and golden about 10 minutes.
Add the ground pork. As it cooks, break it up with a wooden spoon, cooking until no traces of pink remain, about 5 minutes.
Stir in the apples, thyme, salt, pepper and nutmeg. Remove from heat and cool.
Heat the oven to 400F.
Line the bottom of a 9-inch pie plate with one of the crusts. Add the cooked pork and apple filling, spreading it in an even layer.
Place the remaining crust on top, then pinch and crimp the edges together.Make several small slits on the top crust for venting.
Bake the pie for 35 to 45 minutes, or until the crust is golden and the filling is bubbling.
Enjoy!
Recipe adapted from The Morning News, November 2008

GARLIC PORK SHOULDER

1 garlic head, separated into cloves and peeled
1 tablespoon salt
1 tablespoon whole black peppercorns
3/4 cup loosely packed fresh oregano leaves
1/4  cup olive oil
2 tablespoons white wine vinegar
1 (3 1/2 to 4 pound) bone in pork shoulder

Place garlic, salt, peppercorns and oregano in the bowl of a food processor. Process until garlic is chopped. Add olive oil and vinegar and process to form a thick paste. Place pork in a large roasting pan, fat side up and score the top with a sharp knife. Rub garlic mixture over meat, refrigerate at least 3 hours or overnight.
Heat oven to 350F.
Place the pork in the oven and roast about 3 hours, until the internal temperature reaches 160F. Let the pork cool slightly and then slice.
Enjoy!

Recipe adapted from Relish Magazine
relish.com/recipes/

GREEN CHILI STEW

1 pork loin, cut into small cubes
4 yellow onions
2 (10 ounce) cans petite chopped tomatoes
4 cloves of garlic, finely chopped
2 jalapeño peppers, seeds removed and finely chopped
1 (10 ounce) can rotel tomatoes
3 medium potatoes, peeled and cut into small cubes
3 or 4 (4 ounce) cans of chopped green chilies
1/2 teaspoon cumin
1 1/2 teaspoons salt
1 teaspoon Italian seasoning
1/2 teaspoon oregano
freshly ground black pepper to taste

Salt and pepper pork cubes, roll in flour, brown in oil. When browned, add to a stock pot. Saute onions until tender, add chopped garlic, cook two minutes more, stirring often. Add onions, garlic and remaining ingredients to pot.
Simmer 2 hours, stirring occasionally. Adding water and more seasoning as required.
Enjoy!

Recipe adapted from The Morning News, October 2006

SWEET AND SPICY PORK TENDERLOIN with HOT PEPPER SUCCOTASH

My husband and I had been invited to appear in a commercial at a local restaurant, and since we would be sampling lots of outstanding food, I made a Mexican fiesta for the kids to enjoy at home - cheese quesadillas, enchiladas and refried beans.
However, my husband called to say the shoot had been postponed due to the awful weather, we were expecting thunderstorms and tornadoes in our area. I had been to the grocery store earlier in the day, and had the ingredients to make this tasty pork tenderloin. The meal came together very quickly, and paired with a salad and outdoor dining, it was close to outstanding.
The kids swam in the pool after dinner, and 45 minutes later we were sequestered in the basement with our guinea pig, parakeets, dog, pet rats, blankets and pillows, snacks and board games, bicycle helmets and shoes. Almost as exciting as being in a commercial.

SWEET AND SPICY PORK TENDERLOIN with HOT PEPPER SUCCOTASH

1 pound pork tenderloin
4 teaspoons ground cumin
4 teaspoons ground coriander
1/4 teaspoon ground red pepper
4 tablespoons brown sugar
salt

Remove visible fat from the pork, slice.
Mix cumin, coriander, cayenne and brown sugar in a bowl. Sprinkle pork with salt, then coat pieces in the spice mixture.
Place pork in a hot pan coated with cooking spray, and cook pork until done, about 7 to 10 minutes on each side.

HOT PEPPER SUCCOTASH

1/3 cup chicken stock
1 tablespoon olive oil
1 1/2 cups frozen corn
1 1/2 cups frozen baby lima beans
3 tablespoons jalapeno pepper jelly
3 green onions, thinly sliced
salt

Warm stock and oil in a medium skillet over high heat. Add corn and beans and cook 5 to 10 minutes, or until beans are tender. Reduce heat to medium-high, add jelly, stirring until it melts and coats vegetables. Add green onions and salt to taste.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, July 2012
www.arkansasonline.com/news/features/food/‎