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Dinner, Grill, Italian, Lactose Free, Pork, Recipes, Sandwiches

Prosciutto Wrapped Pork Tenderloin Sandwiches

January 7, 2022

Prosciutto Wrapped Pork Tenderloin Sandwiches

I posted this pork tenderloin recipe in 2015 and it’s been one of our favorites ever since.  In that recipe, the pork was cut into medallions and grilled then served with a side of asparagus and potatoes or spinach and frites.  We always had enough leftover pork to use in a sandwich which turned out to be a real winner.  We finally realized that this pork tenderloin recipe was worthy of making just for sandwiches alone.  It is delicious sliced and served with the tangy dressing on a kaiser roll or sourdough, and topped with lots of peppery arugula. 

Prosciutto Wrapped Pork Tenderloin

Thin Sliced Prosciutto

Most markets carry thinly sliced prosciutto which works best for this recipe.  I bought this packet at Whole Foods.

Dressing Ingredients

The fresh herbs, lemon, garlic and red pepper flakes combined with olive oil make a delicious marinade and dressing for the pork.

Prosciutto Wrapped Pork Tenderloin

The pork tenderloin is seasoned with the marinade then wrapped with prosciutto.  It’s best to tie the tenderloin so the prosciutto stays in place as you cook the pork.  

Grilling Prosciutto Wrapped Pork Tenderloin

It doesn’t take long for the pork to cook as it is a small cut of meat that should be cooked to just the right temperature (145F degrees).

Prosciutto Wrapped Pork Tenderloin

The prosciutto becomes crispy once grilled. It adds a flavorful punch that enhances the pork tenderloin.

Prosciutto Wrapped Pork Tenderloin

Cut thin slices of the pork tenderloin and drizzle some of the reserved dressing over it then stack it on your favorite bread.  Arugula is a really nice addition for this sandwich, however, if you are not a fan of arugula any other greens such as romaine or butter lettuce would be a good substitute.

Prosciutto Wrapped Pork Tenderloin

Prosciutto Wrapped Pork Tenderloin Sandwiches

Prosciutto Wrapped Pork Tenderloin Sandwiches

Prosciutto Wrapped Pork Tenderloin

Prosciutto Wrapped Pork Tenderloin Sandwiches

This is a delightful sandwich that is easy to prepare.  Pork tenderloin is lean and the prosciutto adds a little umami flavor that is most welcome.

Prosciutto Wrapped Pork Tenderloin Sandwiches
 
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Author:
Serves: 6
Ingredients
  • For the dressing:
  • ¼ cup extra virgin olive oil
  • 1 tablespoon + 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 2 scant teaspoons minced fresh rosemary
  • 1 tablespoon finely chopped fresh sage
  • 2 teaspoons minced garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • For the pork:
  • 1¼ pound pork tenderloin, trimmed well
  • kosher salt
  • black pepper
  • 2 ounces thinly sliced prosciutto
  • To serve:
  • Rolls or bread of your choice, mayonnaise, Dijon mustard, Swiss cheese (optional), arugula
Preparation
  1. Combine sauce ingredients in a small bowl. Set aside
  2. Lightly season pork tenderloin with kosher salt and pepper. Rub some of the sauce onto the tenderloin coating well. Reserve the rest of the sauce for serving. Wrap the prosciutto slices around the pork tenderloin. Tie the tenderloin so the prosciutto stays in place while cooking.
  3. Preheat gas grill or prepare charcoal grill to medium-high heat. Clean grill grates and brush well with oil.
  4. Grill the tenderloin covered, turning occasionally to ensure the prosciutto is browned and crisp. Check for doneness with an instant read thermometer. The internal temperature should register 145 degrees.
  5. Let pork cool before slicing into thin pieces. This will make it easier to slice the pork. You may refrigerate the pork and cut it once it has chilled a bit. Serve on your favorite roll or bread with mayonnaise, Dijon mustard, reserved dressing, arugula and Swiss cheese if you like.

 

Beef, Dinner, Italian, Pork, Recipes, Sandwiches

Italian Meatloaf

December 26, 2020

Italian Meatloaf

When I was growing up meatloaf was a mainstay of my mom’s repertoire.  She was an excellent cook who made tasty, old fashioned recipes such as beef stew, creamed tuna, pan-fried pork chops and the best brownies and lemon meringue pie ever.  Here we are nearing the end of 2020, and meatloaf is just as popular as it was when I was a kid.

Italian Meatloaf Ingredients

This Italian version of meatloaf is an excellent way to put a new twist on an old classic.  The sweet Italian sausage creates an intensely flavorful meatloaf.  A can of crushed tomatoes along with a few other ingredients turns into a luscious, rich sauce that certainly requires garlic bread to round out the meal.

Italian Meatloaf Tomato Sauce

The sauce is so simple to make.  Crushed tomatoes, tomato sauce, garlic, dried oregano, salt and red pepper flakes are all you need.

Italian Meatloaf with Sauce

The first time I made this recipe I was shocked at how much sauce there was prior to baking the meatloaf.  I was almost certain that the entire dish might be a flop because of the amount of sauce called for.  I was pleasantly surprised to see that it had reduced to a thick, rich and delicious sauce, in fact just the perfect amount for the meatloaf.

Italian Meatloaf

We have eaten the meatloaf with many different sides such as buttered pasta, mashed potatoes, and in a sandwich.  It is a very versatile main dish that freezes and reheats well.  You can switch out the cheddar and mozzarella cheese with pepper jack cheese, or use mozzarella with a sprinkling of parmesan cheese.

Italian Meatloaf with Pasta, Green Beans & Garlic Toast

Italian Meatloaf
 
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Adapted from Cook's Country
Author:
Serves: 8
Ingredients
  • Sauce:
  • 1 tablespoon extra virgin olive oil
  • 3 large garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • ¼ teaspoon red pepper flakes (more if you want a spicy sauce)
  • 1 teaspoon dried oregano
  • ¼ teaspoon fine sea salt
  • Meatloaf:
  • 35 squares saltines
  • ¾ cup whole milk
  • 2 large eggs
  • 1 pound ground sirloin or other lean ground beef
  • 1 pound sweet Italian sausage, casings removed
  • 2 ounces Parmesan cheese, grated (1 cup)
  • ½ teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes
  • 2 ounces sharp white cheddar cheese, shredded (1/2 cup)
  • 2 ounces mozzarella cheese, shredded (1/2 cup)
  • 3 tablespoons fresh basil (julienned or chopped just before serving)
Preparation
  1. Special equipment: Broiler safe 13 by 9-inch baking dish
  2. Adjust oven rack to middle position and heat to 400 degrees.
  3. Sauce: Heat oil in large saucepan over medium-low heat. Add garlic and cook until softened but not browned, about 1-2 minutes. Stir in tomatoes, tomato sauce, pepper flakes, oregano and salt. Increase heat to medium and bring to a simmer, stirring occasionally, for about 5 minutes. Remove from the heat, cover to keep warm.
  4. Meatloaf: Spray broiler-safe 13 by 9-inch baking dish with vegetable oil spray. Place saltines in a large zipper lock bag, seal bag, and using a rolling pin crush crackers to fine crumbs. In a large bowl, whisk saltines with milk and eggs. Let sit until the saltines are softened, about 5 minutes. Whisk saltine mixture until a smooth paste forms. Mix in beef, sausage, Parmesan, garlic powder, oregano, salt, pepper and pepper flakes with your hands (I use disposable gloves) until thoroughly combined.Transfer beef mixture to prepared dish. Using wet hands (or disposable gloves) shape into a 9 by 5-inch rectangle. The top should be flat and the meatloaf should be 1½-inches thick. Pour sauce over the meatloaf. Cover the dish with aluminum foil and place on rimmed baking sheet. Bake until the meatloaf registers 160 degrees, about 1 hour 5 minutes to 1¼ hours.
  5. Remove sheet pan from oven, uncover dish, and sprinkle cheese evenly over the top of the meatloaf. Heat broiler. Broil meatloaf until cheese is melted, about 2 minutes. Let rest for 15 minutes.
  6. To serve, transfer the meatloaf using 2 spatulas to a cutting board to make 1-inch thick slices. Or, slice directly in the baking dish. Spoon off any excess oil from the tomato sauce. Scatter julienned or chopped basil over the top and into the sauce just before serving.

Bread, Dinner, Japanese, Lactose Free, Pork, Recipes, Sandwiches

Katsu Sando

August 18, 2019

Katsu Sando

Tonkatsu is without a doubt one of my favorite dishes.  When we visited Japan in 2018 we went to the original Ginza Bairin inTokyo for tonkatsu.  They don’t take reservations, which means the line of patrons starts forming at least 30 minutes prior to opening.  We were pretty deep in the line, but luckily for us, we got the last two seats for the first seating.  The tonkatsu did not disappoint.  When we have a craving for katsu we make our own with pork or sometimes chicken.  Both are equally delicious served with rice, macaroni salad, shredded cabbage and namasu.  Katsu sando’s (the Japanese term for tonkatsu sandwiches) are another terrific way to serve the crunchy pork cutlets.  These sandwiches are compact, beautiful and tasty.

Pork Cutlets From Top to Bottom: Out of the Package, Trimmed, Pounded

Boneless pork loin chops are quite reasonably priced.  I bought a 4-pack that cost me under $6.00.  Once I got home from the market, I trimmed off the small amount of fat and pounded the pork to an even thickness of about 1/3-inch which also tenderizes the meat.

Panko

Crispy Shredded Cabbage

Shredded cabbage is a must with this sando,  The crispy cabbage enveloped in the soft bread and fried pork with savory tonkatsu sauce is absolutely the best sando you can imagine.

Tonkatsu Sauce

There are so many brands of tonkatsu sauce available.  My favorite is Kagome.  If you can find it, give it a try.  Good katsu sauce = tasty sando.

Kewpie Mayonnaise

Kewpie mayonnaise can be found at most markets these days and on-line.  Of course regular mayonnaise will do just fine, especially since it is not the star of the sandwich. But I like to go Japanese all the way when making this.  Most use Japanese milk bread for the sandwiches.  Since John makes all of our bread, he made this white loaf just for katsu sando and it turned out to be a keeper.

The Beginning of the Best Sando

Katsu Sando

Gazing at this photo of the Katsu Sando makes me want to eat one right now!

Katsu Sando

Katsu Sando
 
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Author:
Serves: 4
Ingredients
  • 4 boneless pork chop cutlets (about 5 ounces each) trimmed of fat and pounded to ⅓-inch thick
  • ⅓ cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon sour cream (optional)
  • 1½ cups panko
  • salt and pepper
  • canola oil for frying pork
  • 8 slices white bread
  • butter (we use Miyoko's vegan butter)
  • tonkatsu sauce (Kagome brand is our favorite)
  • Kewpie mayonnaise or regular mayonnaise
  • 1 cup shredded cabbage
Preparation
  1. Pork should be pounded to ⅓-inch thick or up to ½-inch if you prefer thicker pieces. Salt and pepper both sides of pork cutlets.
  2. Place flour and panko on separate large plates. Mix eggs with 1 tablespoon sour cream if using, in a wide shallow bowl.
  3. Dredge each piece of pork in flour, shaking off excess. Dip pieces in egg mixture. Allow remaining egg to drip back into the bowl. Place pork in panko and spread panko over the top. Press firmly so the panko adheres to the pork. It's best to use a dry, clean hand so the panko doesn't clump and fall off.
  4. Heat a large skillet preferably with high sides over medium to medium-high heat with enough oil to reach ¼-inch up the sides of the pan. Once the oil is hot, fry pork in two batches, until nicely browned and the internal temperature reaches 145 degrees. Transfer fried pork to a rack or plate. Continue frying the other two pieces of pork.
  5. To make the sandwich, butter 4 slices of bread. Spread tonkatsu sauce over the butter. Set aside.
  6. Spread mayonnaise on the other four slices of bread. Add shredded cabbage on the mayonnaise, followed by tonkatsu sauce. Place a fried pork cutlet on top and drizzle more tonkatsu sauce over the pork. Place buttered bread slices on top of the pork. Using a sharp knife, cut off the crusts and any extra pork to make a uniform sandwich. Cut each sandwich in half. Serve with chips and extra tonkatsu sauce.

 

Dinner, Lactose Free, Pork, Recipes, Side Dishes

Braised French Lentils with Bacon

June 4, 2019

Braised French Lentils with Bacon

When visiting San Francisco, I always return to Fringale restaurant for their duck confit and French lentils (we have successfully made sous vide duck confit at home which I will cover in a future post).  You may serve duck confit with side dishes other than lentils, but to me, there is nothing that compliments the savory duck as well.  French lentils are small so they cook very quickly but unlike other lentils they hold their shape extremely well.  But cooking quickly does not mean they aren’t full of flavor. Mirepoix, the foundation for many French dishes, is a combination of carrots, onions and celery that are finely diced and sautéed gently in olive oil or butter.  Mirepoix will add aromatic flavor to your dish as they do here, without being too bold. All of the elements meld together to make a delicious meal.

Braised French Lentils with Bacon & Sous Vide Duck Confit

Dried Lentils

French lentils, which are a must for this dish, can be found packaged or in the bulk section of many markets.  For a real treat buy French lentils du Puy.  Wash them well in a sieve before using them in any recipe.  The rinsed and drained lentils are added to the pot along with chicken broth. They will braise in the liquid and aromatics for about 45 minutes.  Then they are ready to serve.

Dried Lentils

Mire Poix, Thyme, Bay Leaf & Garlic

The mirepoix consists of onion, carrots and celery.  Fresh thyme, garlic and bay leaf also contribute to the flavor of the braised lentils.

One of the highlights of this recipe is bacon.   Not only does bacon smell divine when it’s cooking, it adds so much flavor to this humble dish. The vegetables are sautéed  just until they soften a bit.  The idea is to coax out the flavors without browning them too much. They should me meltingly tender and sweet.

Braised French Lentils with Bacon

A bit of garlic goes in the pot along with a bay leaf and fresh thyme, followed by Sherry to deglaze the pan.  You could also use red wine, however, there’s something about Sherry that is magical.  It’s the secret ingredient in Granny’s Teriyaki Sauce.  Be sure to use the real deal Sherry from Spain.  One that we like to use is Hartley & Gibson’s Blend of Amontillado Medium Sherry.  It’s not expensive and relatively easy to find in larger supermarkets or local wine stores.

Braised French Lentils with Bacon

Braised French Lentils with Bacon
 
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Author:
Serves: 4
Ingredients
  • 1 cup French lentils, rinsed and drained
  • 3 pieces bacon, finely diced
  • 2 heaping tablespoons minced onion
  • 2 heaping tablespoons finely diced carrot
  • 2 heaping tablespoons finely diced celery
  • 1 small garlic clove, minced
  • 1 bay leaf
  • 2 - 3 sprigs fresh thyme
  • ⅓ cup sherry (Hartley & Gibsons Amontillado Medium Sherry recommended)
  • 2¾ cups chicken broth
  • few grinds of pepper (optional)
Preparation
  1. Wash lentils and drain in a sieve.
  2. In a medium saucepan (I use my Le Creuset 3½ quart Dutch oven) cook diced bacon until crisp and rendered. If there is too much bacon fat in the pan you may pour off some of it. Once the bacon is crisp, turn heat down to medium-low and add mirepoix. Sauté gently (do not brown) until vegetables soften a bit, about 5 minutes. Add minced garlic, bay leaf and thyme stirring continuously for 1 minute.
  3. Deglaze pan with the Sherry, scraping the bottom of the pan with a wooden spoon. Add lentils and chicken broth to the pan. Bring to a simmer, cover the pan and cook for about 45 minutes, or until the lentils are just tender. Check the lentils occasionally making sure they are not boiling. Adjust the heat as necessary. I usually have the heat set to low allowing the lentils to simmer gently.
  4. The lentils are done when just tender. You may uncover the pan for a few minutes if there is too much liquid (the lentils should not be dry). Keep in mind the lentils will absorb some of the liquid once refrigerated.

 

Dinner, Japanese, Lactose Free, Pork, Recipes

Spicy-Sweet Sambal Pork Noodles

May 8, 2019

Spicy-Sweet Sambal Pork with Udon Noodles

Leave it to Chris Morocco, Senior Editor of Bon Appetit magazine to come up with this terrific pork and noodle dish.  The flavors of both sweet and spicy along with the crispy bits of pork and chewy noodles can’t be beat.  I made this with fresh ramen noodles and udon noodles. They are both delicious, but if I had to choose one or the other, it would be the udon noodles because they are a bit thicker, springy, and toothsome (ramen noodles are my favorite for soup based bowls).  Luckily, we have some pretty decent fresh noodles available at the markets.

Sun Noodle Fresh Udon

Sun Noodle is one of the largest producers of specialty Asian style noodles.  They make over 300 different types of fresh noodles for markets and restaurants.  Both the ramen and udon are made by Sun Noodle and sold at our local Island Grocery store.

Rice Vinegar, Sambal Oelek, Ginger, Garlic, Basie

A few of the seasoning ingredients are shown above.  There’s also a bit of tomato paste, soy sauce and sugar that gets mixed in with the pork.

Spicy-Sweet Sambal Pork with Ramen Noodles

Don’t skip the basil.  It is an essential topping that brings the dish together just before serving it.

Sun Noodle Fresh Ramen

Cooking Pork with Seasonings

A portion of the pork is first cooked until the edges are crisp.  The rest of the pork and seasonings are added to the pan along with water.  Everything simmers until the sauce is thickened and the flavors have melded.

Simmering Pork

If you happen to have any leftovers (rarely the case) pack it up and take it to work for lunch.

Spicy-Sweet Sambal Pork Noodles

Spicy-Sweet Sambal Pork Noodles
 
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Adapted from Bon Appetit Magazine
Author:
Serves: 2-4 servings
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 pound ground pork, divided
  • 1-inch piece of fresh ginger, peeled and finely chopped
  • 2 large garlic cloves, minced
  • 1 tablespoon sugar
  • 1 tablespoon tomato paste
  • 2 sprigs fresh basil
  • 2 tablespoons Sambal Oelek ground chili paste
  • ⅛ cup soy sauce
  • ⅛ cup unseasoned rice vinegar
  • ¾ pounds fresh udon or ramen noodles
  • 1 tablespoon butter (optional)
  • kosher salt to taste
Preparation
  1. Heat oil in a large wide heavy pot (Le Creuset works great) over medium to medium-high heat. Add half of the pork, breaking apart into 3 large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath, about 5 minutes. Turn pieces and continue to cook until pork is nicely browned on both sides, about 3-4 minutes longer.
  2. Add ginger, garlic, sugar, and remaining pork to the pot and cook, breaking up pork into small clumps, until meat is nearly cooked through, about 5 minutes, adjusting heat as necessary. Add tomato paste and 1 basil sprig. Cook, stirring occasionally until tomato paste darkens, about 2 minutes. Add chili sauce, soy sauce, vinegar, and 1 cup of water. Bring to a simmer and reduce heat too low. Cook uncovered, stirring occasionally , until sauce is slightly thickened and flavors have melded, about 30 minutes.
  3. Cook noodles per the instructions, in a large pot of boiling salted water (short of al dente). Add noodles to the pot with sauce along with the butter. Add a splash of pasta cooking water if sauce seems too thick. Simmer, tossing occasionally until the sauce begins to cling to the noodles, about 1 minute. Remove basil sprig.
  4. Divide noodles among plates or bowls and top with torn basil.

 

Beef, Dinner, Pork, Recipes, Sauces, Smoker

Smoked Cheesy Barbecue Meatballs

February 18, 2019

Smoked Cheesy Barbecue Meatballs

To say we love meatballs would be an understatement.  Whether tinkering with old recipes or trying new ones, meatballs are always a treat.  This recipe falls in the middle: old and new together.  I adapted this recipe from Vindulge.  I have made smoked meatballs before with great success.  But these smoked barbecue meatballs are more complex.  The centers are filled with just the right amount of pepper jack cheese that makes for a wonderful surprise when you cut into them.  They are delicious served with a side of potato salad or mac and cheese. I can imagine they would also be excellent served with grilled polenta or piled on top of a garlic toasted baguette.

Stuffed with Pepper Jack Cheese & Rolled Into Balls

Once you have your meatballs prepped, there is little left to do but patiently wait for them to smoke, which takes about 2 hours.  These meatballs are particularly tender and flavorful due to the little bit of cheese in the center.  Use any good quality cheese that melts nicely.  Pepper jack is my first choice, but mozzarella or cheddar would also be tasty.

Smoking the Meatballs

Tasty Barbecue Sauce

We don’t have TJ’s in Hawaii so whenever I’m in San Francisco I pick up a few items to bring back home with me.  I love the flavor of their Bold & Smoky Kansas City Style barbecue sauce.  Brush or drizzle the sauce over the smoked meatballs then send them back to the smoker for another 30 minutes.  You could also warm up the sauce and brush it on the meatballs once they are done smoking.


Brushing Barbecue Sauce on Smoked Meatballs


Smoked Cheesy Barbecue Meatballs

Very tender and flavorful meatballs served with eggy potato salad and green beans.

Smoked Cheesy Barbecue Meatballs

 

Smoked Cheesy Barbecue Meatballs
 
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Cook time
Total time
 
Recipe adapted from Vindulge blog
Author:
Serves: 22-24 meatballs
Ingredients
  • 1 pound ground chuck
  • ⅓ pound ground pork
  • ¼ cup fine panko
  • ¼ scant cup milk
  • 1 tablespoon of your favorite dry rub or see below*
  • 1 teaspoon kosher salt
  • ½ teaspoon dried thyme
  • 2 heaping teaspoons finely chopped parsley
  • ¼ cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1 large egg, lightly beaten
  • 5 pepper jack cheese sticks, cut into 5 even pieces
  • 1 cup barbecue sauce
  • *dry rub ingredients (save the leftovers for more meatballs or grilled chicken)
  • ½ cup brown sugar
  • ¼ cup paprika
  • 2 teaspoons freshly ground coarse black pepper
  • 2 teaspoons mild chili powder
  • 1½ teaspoons onion powder
  • 1½ teaspoons garlic powder
  • ¼ - ½ teaspoon cayenne pepper
  • 1 tablespoon kosher salt
Preparation
  1. Preheat your smoker to 225 degrees.
  2. Combine panko with milk in a small bowl. Stir and set aside.
  3. In a large bowl mix ground chuck and ground pork together with two large forks. I find this keeps the meat from getting dense and tough. Add softened panko and all the other ingredients to the bowl except the cheese and barbecue sauce. Mix gently to ensure all ingredients are well distributed.
  4. Divide the meat into golf ball sized portions. You should end up with 22-24 pieces. Gently form each piece into a ball and make a small indentation in the center for the cheese. Pinch the meat together around the cheese and gently re-roll into a ball if needed. Do your best to make a tight seal around the cheese. Some of the cheese may seep out as the meatballs smoke but don't worry, they will be just fine.
  5. Place meatballs on a smoker tray or rack. Smoke for about 1½ hours, or until the internal temperature reads 155 degrees. Once they are 155 degrees, remove the meatballs to a heat proof pan (cast iron, stainless steel, or carbon steel pans work great). Pour or brush barbecue sauce over the meatballs and return to the smoker. Raise the temperature up to 275 degrees. The meatballs are done when they reach 165 degrees. Total time in the smoker is about 2 hours. Serve right away with your favorite side dishes.

 

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