Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [86]
4 to 6 servings
PORK LOIN WITH DRIED FRUIT AND ORANGE-CIDER SAUCE
This dish is simple and yet impressive … and the sauce, oooh, it’ll knock you off your feet! It works just as well for a family weeknight dinner as it does for a celebratory holiday meal. I especially like the silky sauce and plumped dried fruit served with mashed sweet potatoes.
1 teaspoon sweet paprika
½ teaspoon cayenne
½ teaspoon freshly ground black pepper
2½ teaspoons kosher salt
One 3-pound boneless pork loin roast, trimmed and tied
8 cloves garlic, smashed lightly and peeled
1½ tablespoons olive oil
4 cups ¼-inch sliced red onion
2 teaspoons chopped fresh thyme
¾ cup dried apricots
½ cup dried cranberries
½ cup dried cherries
¼ cup golden raisins
¼ cup dried currants
1 cup freshly squeezed orange juice
½ cup apple cider vinegar
4 tablespoons (½ stick) cold unsalted butter, cut into cubes
Mashed sweet potatoes, for serving
1. Combine the paprika, cayenne, black pepper, and 1½ teaspoons of the kosher salt in a small bowl and stir together to mix well. Set aside.
2. With a small knife, make twelve 1½-inch-deep, evenly spaced slits around the outside of the pork loin. Cut 6 of the garlic cloves in half lengthwise and insert ½ clove into each slit. Rub the pork on all sides with the seasoning mixture.
3. In a 12-inch sauté pan, add the olive oil and heat over medium-high heat. When hot, add the pork loin and cook each side until lightly golden brown, about 2 minutes per side. Transfer to the crock of a 6-quart slow cooker. Add the remaining 2 smashed garlic cloves, the onion, and thyme to the same pan and sauté, stirring, for 1 minute. Remove from the heat.
4. Surround the pork with the dried fruit. Top with the onion, then add the remaining teaspoon salt, the orange juice, and vinegar. Cover the slow cooker and cook on low until the pork reaches an internal temperature of 140°F, 2½ to 2¾ hours. Remove the pork from the slow cooker, transfer to a cutting board, and tent with foil to keep warm. Let the pork rest for about 10 minutes before slicing.
5. Gently stir the butter into the hot sauce. Remove the twine from the roast and slice the pork. Arrange on a serving platter and top with the sauce and plumped fruit.
6 servings
INDIAN-INSPIRED BEEF WITH YOGURT SAUCE
This dish is a spin-off of an Indian dish called rogan josh, which is traditionally made with lamb. It is characterized by the Indian spices, yogurt, and almonds—and is so delicious that some of the test kitchen team members had a difficult time sharing it with their loved ones at home!
2 tablespoons ground coriander
2 teaspoons ground cumin
½ teaspoon freshly ground black pepper
1 tablespoon plus ½ teaspoon salt
2½ pounds boneless beef chuck, cut into 1½-to 2-inch cubes
1 cup finely chopped onion, plus
1 cup small-diced onion
2 tablespoons peeled and minced fresh ginger
½ cup all-purpose flour
7 tablespoons ghee (Roasted Pork Chops with Jeweled Rice Pilaf) or clarified butter
2 fresh serrano chiles, seeded and finely chopped
One 3-inch cinnamon stick
1 bay leaf
6 cardamom pods
6 whole cloves
½ teaspoon garam masala
2 cups beef stock or canned low-sodium beef broth
1¼ cups yogurt, preferably Greek style
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
Steamed basmati or jasmine rice, for serving
½ cup toasted sliced almonds
1. Combine the coriander, cumin, black pepper, and 1 teaspoon of the salt in a medium mixing bowl and stir to blend. Add the beef, the finely chopped onion, and 1 tablespoon of the minced ginger and toss to coat well. Allow to marinate at room temperature for 1 hour. Remove the beef from the marinade and shake the pieces to remove most of the onion. Add the onion from the beef to the crock of a 6-quart slow cooker. Lightly dredge the beef in the flour.
2. Heat 2 tablespoons of the ghee in a 12-inch sauté pan over medium-high heat. Add one-third of the beef to the pan and cook, turning as necessary, until well browned on all sides, 3 to