Recipes on a Budget

"Affordable Recipes for All"

Pork Blade Steaks with Nduja and Honey and Arugula Salad

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3 cups water
6 Tbsp coarse kosher salt plus additional (for sprinkling)
3 Tbsp sugar
4 ea 1/2-inch-thick pork shoulder blade steaks (each about 10 inches long and 3-1/2 inches wide)
3 Tbsp extra-virgin olive oil, divided
4 oz nduja (soft, spicy salami), cut into very thin slices
2 Tbsp honey
1 ea (6-oz) package baby arugula
1/2 cup coarsely grated Pecorino Romano cheese
1 Tbsp fresh lemon juice


Combine 3 cups water, 6 tablespoons coarse salt, and sugar in 15 x 10 x 2-inch glass baking dish.  Stir until salt and sugar dissolve.  Place pork steaks in brine in baking dish.  Cover and chill at least 2 hours and up to 4 hours.

Remove pork steaks from brine; pat dry.  Brush both sides of steaks with 1 tablespoon oil; sprinkle with coarse salt a until almost smoking.  Place steaks on griddle and cook 3 minutes.  Turn steaks over on griddle, immediately top each steak with nduja slices, dividing equally.  Cook until pork is cooked through, about 3 minutes longer (nduja will  soften).

Transfer steaks to platter, nduja side down.  Spoon 1/2 tablespoon honey over each.

Toss arugula, cheese, lemon juice, and 3 tablespoons oil in bowl.  Season salad with coarse salt and pepper; serve with steaks.


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09/21/2011 Posted by | Pork | Leave a comment

Roast Pork Tenderloin With Apricot-Miso Glaze

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    nonstick vegetable oil spray
5 Tbsp apricot preserves
1/4 cup red miso
1/4 cup Champagne vinegar
2 tsp finely grated orange peel
1 lg garlic clove, chopped
2 ea (1-lb ea) pork tenderloins
1/2 cup low-salt chicken broth


Preheat oven to 425 degrees Fahrenheit.  Coat large rimmed baking sheet with oil spray.  Combine preserves, miso, vinegar, orange peel, and garlic in small pot over medium heat.  Cook until thickened, 1 to 2 minutes.  Reserve.

Sprinkle pork with salt and pepper.  Place on prepared baking sheet, tucking thin end under to ensure even cooking.  Brush with 2 tablespoons apricot glaze; roast 12 to 15 minutes.  Turn pork over with tongs and brush with 3 more tablespoons glaze.  continue to roast until instant-read thermometer inserted into center of pork registers 150 degrees Fahrenheit, 8 to 10 minutes longer.a

Transfer pork to cutting board, tent with foil, an let rest 10 minutes.  Meanwhile, add chicken broth to remaining apricot glaze.  Bring to simmer and cook until reduced to 2/3 cup sauce, about 5 minutes.  Season with salt and pepper.

Slice pork crosswise into 1/2- to 3/4-inch-thick slices and arrange on platter.  Spoon sauce over and serve.

(6 servings)


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06/09/2011 Posted by | Pork | Leave a comment

Pork Chops in Rosemary Apricot Sauce


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1/3 cup dried Turkish apricots, chopped
1/3 cup apple cider
1 ea (15-oz) can of apricots in juice
1 tbsp canola oil
4 ea (6-oz) boneless loin pork chops, well trimmed
1/4 cup chopped shallots
1 cup chicken broth
2 tbsp orange juice
1 tbsp finely chopped fresh rosemary
1 tbsp chili powder
2 pkts Stevia Extract In The Raw
salt, to taste
fresh ground pepper, to taste


Soak dried apricots in cider until plump.  Transfer apricots and cider to blender.  Add canned apricots with their liquid, and whirl to puree with some chunks.  Set aside.  Heat oil in medium skillet over medium-high heat.  Brown chops on both sides, 8 minutes, turning after 4 minutes.  Transfer chops to plate.  Add shallots to pan and cook until lightly browned, 2 minutes.  Add broth and juice and scrape up browned bits in pan.  Add rosemary, chili powder and Stevia Extract In The Raw.  Return chops to pan and simmer until white in center, 6 to 8 minutes.  Serve chops with generous amount of sauce.

(4 servings)


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02/08/2011 Posted by | Pork | 3 Comments