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By Root 2075 0

olive oil over medium heat; add the onion. Sauté over medium heat until translucent and beginning to brown, about 6 minutes. Add the apples; sauté 4 minutes more. Add the vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until the apples are very tender but still holding their shape, about 3 minutes. Season with salt and pepper; serve over the pork chops.

brine-cured pork kabobs with jalapeños and pineapple

MAKES 8

Brine-curing the pork makes it soft, tender, and juicy. The pork is cut into small pieces, so it only needs to be cured for 4 hours.

6 cups cold water

¼ cup sugar

3 tablespoons coarse salt, plus more for seasoning

2 bay leaves

1 tablespoon whole black peppercorns

1 tablespoon allspice berries

3 cloves garlic, chopped

1¾ pounds pork loin, cut into 1½-inch cubes

½ pineapple, peeled, cored, and cut into 1-inch chunks

16 medium jalapeño or other hot peppers, cut in half lengthwise

Spicy Molasses Glaze (recipe follows)

1 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

1. Combine the water, sugar, salt, bay leaves, peppercorns, allspice, and garlic in a nonreactive bowl. Add the pork, cover, and refrigerate for at least 4 hours or overnight. Drain, and set aside.

2. Thread 4 cubes of pork, alternating with pineapple chunks and pepper halves, onto 8 skewers. Brush with glaze, and season with salt and pepper.

3. Arrange the skewers, off direct heat, on a hot grill. Grill, rotating the skewers and brushing with remaining glaze and olive oil to prevent sticking as necessary, until the pork is cooked through but juicy in the center, about 12 minutes, depending on the heat of the grill. The pineapples and peppers should be soft and charred.

spicy molasses glaze

MAKES ABOUT 1 CUP

Brush on fish, chicken, and burgers.

2 tablespoons molasses

3 cloves garlic, minced

2 serrano chiles or jalapeño peppers, minced

1 piece (1 inch) fresh ginger, peeled and grated

½ teaspoon crushed red pepper flakes

¾ cup extra-virgin olive oil

½ tablespoon coarse salt

Pinch of freshly ground black pepper

Whisk the molasses, garlic, chiles, ginger, red pepper flakes, and oil in a small bowl. Season with salt and pepper. Keep sealed at room temperature up to 1 week.

chipotle-marinated pork tenderloin with black bean salsa

SERVES 4

Make the chile-lime marinade the day before, and let the pork marinate overnight before cooking.

for the pork

1 canned chipotle chile in adobo sauce

3 garlic cloves

½ cup coarsely chopped white onion

2 tablespoons fresh lime juice

1 teaspoon sherry vinegar

1 teaspoon dried Mexican oregano

1 pound pork tenderloin, trimmed of fat

for the salsa

1 can (19 ounces) black beans, drained and rinsed

1 cup grape tomatoes, quartered

¼ cup finely chopped white onion

¼ cup finely chopped fresh cilantro

3 tablespoons fresh lime juice

2 teaspoons minced canned chipotle chile in adobo sauce

½ teaspoon ground cumin

1. Make the pork marinade: Process chile, garlic, onion, lime juice, vinegar, and oregano in a blender until smooth. Rub marinade all over the pork. Transfer pork to a dish, and cover with plastic wrap. Refrigerate overnight.

2. Preheat the oven to 350°F. Heat a grill pan over high heat. Grill pork until seared on all sides, about 2 minutes per side. Transfer pan to the oven; cook until an instant read thermometer inserted into center of meat registers 145°F, 20 to 25 minutes. Let pork stand at room temperature 5 to 10 minutes before slicing.

3. Meanwhile, make the salsa: Stir together the black beans, tomatoes, onion, cilantro, lime juice, chile, and cumin in a small bowl. Serve with the pork.

FIT TO EAT RECIPE PER SERVING: 308 CALORIES, 8 G FAT, 75 MG CHOLESTEROL, 27 G CARBOHYDRATE, 572 MG SODIUM, 31 G PROTEIN, 9 G FIBER

choucroute garni

SERVES 8

1 teaspoon whole coriander seeds

1 teaspoon whole juniper berries

4 whole cloves

½ teaspoon whole black peppercorns

½ teaspoon whole caraway seeds

2 dried bay leaves

6 garlic cloves, crushed