Everyday Food - Martha Stewart Living Magazine [46]
3 Place skillet over medium heat; add shallot, and cook until softened, 2 to 3 minutes. Add flour; cook, stirring, 30 seconds. Gradually whisk in port; cook until sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Add figs; cook until warmed through, about 1 minute (add a little water, if needed, to thin sauce). Slice pork, and serve with figs and port sauce.
PER SERVING: 493 calories; 22.3 grams fat; 35.4 grams protein; 21.3 grams carbohydrates; 1.7 grams fiber
Let pork loin cool completely before covering tightly and refrigerating, up to 3 days. Slice or chop when ready to use.
Use the extra loin from the Pork Loin with Figs and Port Sauce in the recipes that follow (you’ll have enough meat to make both).
ROASTED PORK CLUB WITH SCALLION MAYONNAISE
8 slices bacon (8 ounces)
½ cup mayonnaise
4 scallions, trimmed and minced
Coarse salt and freshly ground pepper
12 slices whole-wheat sandwich bread, lightly toasted
¾ pound roasted pork loin , room temperature, thinly sliced
1 ripe avocado, pitted, peeled, and thinly sliced
1 cup alfalfa sprouts
8 thin slices Swiss cheese (4 ounces)
Dill Pickle Spears, for serving (optional; recipe below)
1 In a large skillet over medium heat, cook bacon until crisp, turning once, 6 to 10 minutes; let drain on a paper towel–lined plate. Mix together mayonnaise and scallions; season with salt and pepper.
2 Spread one side of each bread slice with mayonnaise mixture. Layer 4 bread slices with pork and avocado; layer another 4 slices with sprouts, bacon, and cheese. Stack layers, then top with remaining bread. Spear sandwiches with toothpicks, then halve with a serrated knife. Serve sandwich with pickles, if desired. MAKES 4
PER SERVING: 703 calories; 35.6 grams fat; 48 grams protein; 48.2 grams carbohydrates; 9.2 grams fiber
1 Quarter 4 to 6 Kirby cucumbers lengthwise, then place in a large bowl. In a medium saucepan, combine 1 cup white-wine vinegar, ¼ cup sugar, 3 tablespoons coarse salt, 1 teaspoon dill seed, 2 crushed and peeled garlic cloves, and 2 cups water. Bring to a boil, stirring until sugar and salt dissolve; pour mixture over cucumbers.
2 Use a small plate to submerge cucumbers in liquid. Refrigerate until cool, at least 2 hours. Pickles can be refrigerated in an airtight container up to 2 weeks. MAKES 1 QUART
PER SERVING: 32 calories; 0.1 gram fat; 0.6 gram protein; 7.8 grams carbohydrates; 0.5 gram fiber
CHOPPED SALAD WITH PORK AND BUTTERMILK DRESSING
½ cup buttermilk
3 tablespoons mayonnaise
2 scallions, trimmed, white parts minced and green parts thinly sliced, separated
1 garlic clove, crushed
Coarse salt and freshly ground pepper
1 head romaine lettuce (1½ pounds), trimmed and chopped
1 pint cherry tomatoes, quartered
1 package (10 ounces) frozen corn kernels, thawed
2 ounces pepper Jack cheese, cubed
¾ pound roasted pork loin , room temperature, cut into 1-inch pieces
1 In a large bowl, whisk together buttermilk, mayonnaise, white parts of scallions, and the garlic; season with salt and pepper.
2 Add romaine, tomatoes, corn, cheese, scallion greens, and pork to the bowl. Toss to combine with dressing, and serve immediately. SERVES 4
PER SERVING: 349 calories; 13.5 grams fat; 33 grams protein; 27 grams carbohydrates; 5.7 grams fiber
To neatly cut up a head of romaine, halve it through the core, and make a few evenly spaced cuts lengthwise, leaving core intact. Chop crosswise into bite-size pieces.
SPICED BUTTERFLIED LEG OF LAMB
Marinating is a wonderful way to tenderize leg of lamb and other less expensive (and tougher) cuts of meat before grilling or broiling. Grilled lemons and lemon orzo complement the robust lamb.
SERVES 4 PREP TIME: 20 MINUTES TOTAL TIME: 50 MINUTES (WITH MARINATING)
2 tablespoons olive oil
1 tablespoon coriander seeds, crushed
1 tablespoon fennel seeds, crushed
1 teaspoon crushed red-pepper flakes
Coarse salt and