PORK TRIMMINGS RECIPES

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PORK SALTIMBOCCA - ALLRECIPES



Pork Saltimbocca - Allrecipes image

In Italy, 'saltimbocca' means 'jumps in the mouth.' This tender, juicy and delicious pork tenderloin is finished with a rich meaty sauce and will certainly please your palate.

Provided by Chef John

Categories     Pork Tenderloin

Total Time 2 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 45 minutes

Yield 2 servings

Number Of Ingredients 12

1 (1 1/4 pound) pork tenderloin
salt and freshly ground black pepper to taste
12 fresh sage leaves, or as needed
4 large, thin slices prosciutto
2 teaspoons all purpose flour for dusting
2 tablespoons olive oil
⅔ cup dry white wine
1 tablespoon butter
chopped pork trimmings (optional)
1 cup homemade or low-sodium chicken broth
½ cup water, or as needed
1 teaspoon unflavored gelatin

Steps:

  • Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Trim off the small "head" pieces of the tenderloin where there is a natural separation; this is optional. Reserve.
  • Cut tenderloin in half crosswise to make 2 equal portions. Cut each half lengthwise in half to make 4 pieces. Transfer to a bowl; refrigerate while you start the sauce.
  • Chop the reserved trimmings very fine. Melt butter in a pot over medium-high heat until caramelized and nicely browned, 4 or 5 minutes. Stir in broth and gelatin. Stir in water. Cook and stir over medium or medium-low heat at a low simmer until liquid is reduced by half, about 1 1/2 hours. Add more water if it reduces too quickly.
  • Place pork sections between to pieces of plastic wrap. Pound to a thickness of about 1/4 to 1/8 inch thick. Remove top sheet of plastic wrap. Turn each piece over. Sprinkle generously with salt and pepper. Dust very lightly with about 2 teaspoons flour. Flip back over; sprinkle with black pepper only. Press 3 sage leaves onto surface of each piece of pork. Cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.
  • Place sheet of plastic wrap back over the pork and pound very lightly to make sure the prosciutto sticks to the pork. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.
  • Strain pork broth into a bowl.
  • Place skillet over high heat; add olive oil. When olive oil is hot and shimmering, place pork pieces in the oil prosciutto side down. Cook about 3 minutes. Carefully turn pieces and cook another minute. Remove skillet from heat. Transfer pork to warm serving plates.
  • Blot excess oil from skillet with paper towels. Add wine and pork broth. Cook over high heat until mixture thickens and reduces by about half, 4 to 5 minutes.
  • Spoon hot sauce over pork sections.

Nutrition Facts : Calories 552.2 calories, CarbohydrateContent 5 g, CholesterolContent 149.4 mg, FatContent 29.7 g, FiberContent 0.1 g, ProteinContent 48.9 g, SaturatedFatContent 9.3 g, SodiumContent 486.9 mg, SugarContent 1.2 g

SAUSAGE AND MASH RECIPE | PORK RECIPES - JAMIE OLIVER



Sausage and Mash Recipe | Pork Recipes - Jamie Oliver image

Spending a bit more time on your spuds and trimmings takes this sausage and mash recipe up a notch

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 12

1 kg potatoes peeled and halved
olive oil
2 leeks sliced and washed
200 ml milk
extra virgin olive oil leaves picked
1 sprig fresh sage leaves picked
2 red onions cut into thin wedges
1 good handful fresh or frozen (and thawed) cranberries
2.5 cm piece cinnamon stick
5 cm piece fresh ginger grated
3 tablespoons balsamic vinegar
8 higher-welfare pork sausages

Steps:

    1. Spending a bit more time on your spuds and trimmings takes this sausage and mash recipe up a notch.
    2. Cook the potatoes in simmering water for 15 minutes, or until cooked through. Drain, cover and set aside.
    3. Meanwhile, add a lug of oil to another saucepan and add the leeks. Sweat gently for about 5 minutes, until soft. Add the milk and bring to the boil then turn the heat off and add to the potatoes. Mash well and season to taste. Cover and set aside.
    4. Preheat the grill to medium. Add a splash of oil to a frying pan over a medium heat and fry the sage leaves until crisp. Remove and set aside. Add some more oil to the pan and sauté the onions for 5 minutes, then add the cranberries, cinnamon and a splash of water. Simmer for 10–15 minutes, stirring, until the onions are soft and the chutney has reduced. Add the ginger and vinegar and cook for 30 seconds. Season, then remove the cinnamon stick.
    5. Meanwhile, pop the sausages under the grill for 15 minutes, turning, until cooked. Serve with the mash, chutney and sage leaves.

Nutrition Facts : Calories 654 calories, FatContent 34 g fat, SaturatedFatContent 11.2 g saturated fat, ProteinContent 30.8 g protein, CarbohydrateContent 59.4 g carbohydrate, SugarContent 13.9 g sugar, SodiumContent 2.97 g salt, FiberContent 6.6 g fibre

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