Porkybits

Tuscan pork loin steaks🍖🍖

-Tuscan pork loin steaks are a flavorful and savory dish inspired by the cuisine of Tuscany, Italy. These steaks are typically marinated in a mixture of herbs, garlic, and olive oil, which infuses them with rich Mediterranean flavors.

Ingredients:

spray olive oil
2 cloves garlic, crushed
6 plum tomatoes, chopped
1 tbsp balsamic vinegar
½ lemon, zested and juiced
1 tbsp small capers
150g greens or spinach or kale
400g tin butterbeans, rinsed and drained
3 (about 100g each) pork loin steaks, trimmed of all fat
a handful oregano, chopped
a handful basil, chopped

Directions:

-Heat a spray of oil in a frying pan, and fry half the garlic for a minute. Add the tomatoes, vinegar, a splash of water, lemon zest and capers and simmer for 2-3 minutes, to soften. Leave to cool.

-In another pan, fry the remaining garlic in a spray of oil. Add the greens, butterbeans and the lemon juice with a splash of water, if you need to, to wilt the greens. Season well.

-Season the pork chops and spray with a little olive oil. Grill the pork chops for 2-4 minutes on each side until cooked through. Add the oregano and basil to the tomatoes and season. Divide the greens and beans between 3 plates or bowls. Top with the pork steaks and the tomato relish.

Pork gyros🍖🍖

-Pork gyros is a popular Greek dish consisting of thinly sliced marinated pork that is usually served in a pita or flatbread with various accompaniments and sauces. It's a delicious and flavorful dish that's often found in Greek and Mediterranean cuisine.

Ingredients:

1 tsp cumin
1 tsp coriander
1 tsp oregano
1½ tsp smoked paprika
½ tsp garlic powder
1kg pork shoulder joint, fat and rind removed
2 tbsp olive oil
800ml vegetable stock

For the tzatziki:

½ cucumber, halved lengthways and deseeded
200g greek yogurt
1 small garlic clove, crushed
2 tbsp fresh mint, leaves only, finely chopped

To serve:

1 small red onion, thinly sliced
6 greek-style wraps
2 Little Gem lettuces, shredded
2 large tomatoes, sliced

Directions:

-Combine the dried herbs and spices along with a big pinch of salt and rub all over the pork. Heat the oil in a large casserole pan and brown the pork all over on a medium heat for 4-5 mins. Remove the pork using tongs, then pour out any remaining fat into a bowl for later. Place the pork back in the pan and pour in the vegetable stock. Bring to the boil then cover and simmer on a low heat for 2½ hrs, until the pork is tender and can be shredded easily.

-Meanwhile, make the tzatziki. Grate the cucumber into a bowl and sprinkle with salt. Use clean hands to squeeze out all the moisture, before combining with the rest of the ingredients. Season to taste and set aside.

-Put the red onion in a small bowl and cover with water. Once the meat is cooked, remove from the pan (discarding the liquid) and shred with two forks. Heat 1 tbsp of the reserved fat in the casserole over a medium heat and fry the shredded pork for 3-4 mins until crispy. You may want to do this in batches.

-To serve, toast the wraps briefly over a naked flame then spread with the tzatziki. Drain the red onion and sprinkle over before adding the lettuce and tomato. Top with the crispy fried pork before rolling up securely.

Porchetta-Style Roast Pork

Ingredients
2 Tbsp. fennel seeds
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
2 tsp. black peppercorns
1 tsp. crushed red pepper flakes
1 5½–6-lb. skinless, boneless pork shoulder (Boston butt), excess fat trimmed

Pork & Potato Supper

Ingredients
2 tablespoons butter, divided
1 pork tenderloin (1 pound), cut into 1/4-inch slices
1 cup sliced fresh mushrooms
2 garlic cloves, minced
8 small red potatoes, quartered

Island Pork Tenderloin

Ingredients
1 (2 1/2 lb) pork tenderloin
1 tsp salt
1 tsp ground cumin
3/4 tsp chili powder
1/2 tsp cinnamon

Pork Loin Roast Recipe

Ingredients
4-5 pound (2-2.5 kg) pork loin roast, (trimmed of skin and fat)
1 1/2 tablespoons olive oil, (divided)
2 teaspoons paprika ((mild or smoked))
1 teaspoon brown sugar
1 teaspoon each garlic powder and onion powder