Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [274]
To grill: Heat one half of a gas grill to medium heat while putting a drip pan under the unheated section of the grate; or build a medium-heat, well-ashed coal bed in a charcoal grill before raking the coals to the perimeter and placing a drip pan in the center of the grate. Remove the chops from the marinade; do not blot dry but discard the marinade. Place over the drip pan, cover, and cook for 20 minutes, turning once. If you’re using a charcoal grill, you may need to add more briquettes to maintain the fire. Move the chops directly over the heat and continue cooking, turning once, until browned, until an instant-read meat thermometer inserted into the chops registers 155°F (our preference) or 160°F (the USDA recommendation), about 6 more minutes. Let stand on a carving board for 5 minutes before serving.
Variations: For a no-buzz marinade, omit the sugar and substitute white cranberry juice, apple juice, or white grape juice for the tequila. If you don’t want the added sugar, substitute a fruit-herbal brewed tea, cooled.
For a margarita marinade, omit the garlic, cumin seeds, and mustard seeds; reduce the water to ½ cup; add ½ cup Cointreau or other orange-flavored liqueur plus 1 tablespoon finely grated lime zest to the marinade.
Apricot-Braised Bone-In Pork Chops
This slightly sour tomato-and-apricot braise turns simple pork chops into elegant fare. Makes 4 servings
Four 6- or 7-ounce, ½-inch-thick bone-in loin or rib pork chops, trimmed of fat
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon canola oil
1 medium shallot, minced
2 teaspoons minced peeled fresh ginger
3 ounces dried apricots, thinly sliced (about ½ cup)
2 teaspoons stemmed thyme or 1 teaspoon dried thyme
Two 4-inch cinnamon sticks
½ cup chicken broth
12/3 cups canned diced tomatoes with their juice
2 teaspoons lemon juice
Season the chops with salt and pepper.
Heat a large, deep skillet over medium heat. Add the canola oil, then slip in the chops. Brown on both sides, about 4 minutes, turning once. Transfer to a plate; set aside.
Add the shallot and ginger; cook, stirring often, until softened, about 1 minute. Stir in the apricots, thyme, and cinnamon sticks. Cook, stirring often, until aromatic, about 20 seconds.
Pour in the broth; scrape up any browned bits on the pan’s bottom. Pour in the tomatoes and bring to a simmer. Nestle the chops in the sauce.
Cover, reduce the heat to low, and simmer until an instant-read meat thermometer inserted into a chop registers 155°F (our preference) or 160°F (the USDA recommendation), about 15 minutes. Discard the cinnamon sticks and swirl in the lemon juice before serving.
Variations: Substitute unsalted butter for the canola oil.
Substitute dried plums or chopped dried cherries for the apricots.
Add ¼ teaspoon red pepper flakes with the thyme.
Pork Tenderloin
A tenderloin is the leanest cut of pork: the little-used muscle by the loin, starting at about its center and running toward the haunches. Because of the lack of fat, it’s best marinated before cooking. Watch the temperature carefully; pork tenderloins are easily overcooked. Roast them to a slightly lower temperature than other cuts since they toughen at higher temperatures. Makes 6 servings
Two 1-pound pork tenderloins, trimmed of any silverskin (see Note)
One of the four marinades that follow
2 teaspoons olive oil or canola oil
Place the tenderloins and all the ingredients for the marinade you’ve chosen in a large resealable plastic bag; zip closed, then rub the marinade all over the meat through the plastic. Refrigerate for at least 4 hours or up to 24 hours, massaging the marinade occasionally into the meat.
To bake: Position the rack in the center of the oven and preheat the oven to 400°F. Remove the tenderloins from the marinade;