Sage Rubbed Pork Chops with Fennel Orange Puree, Truffled Sweet Potato Matchsticks, Charred Brussel Sprouts

Sounds so fancy right?

Well it can be whipped up in a jiffy.

Probably one of the fastest dinners I've prepared

(have you seen my chili post?! I'm not good at whipping up quick meals!)

The porkchops are lightly seasoned with salt and pepper and rubbed with a bit of sage.  The Fennel Orange Puree is what really does it for these chops- the deep, caramelized flavor of the fennel, the freshness from the acidity in the OJ.. works really well here.

And who's gonna turn down crispy Truffled Sweet Potato Matchsticks- which by the way, all you do is cut and throw in the oven. Do buy a julienne peeler if you haven't already.  I can't imagine trying to cut sweet potatoes into uniform size by hand.  Eek. The julienne peeler works like a vegetable peeler, only instead of peeling skin off, it peels spaghetti-sized perfectly uniform 'matchsticks.'  If you don't have truffle oil, don't sweat it.  Some salt and these will still be delicious.

A weeknight meal to impress or a weekend dinner you don't have to slave over.

Either way, you win.

Sage Rubbed Pork Chops with Fennel Orange Puree, Truffled Sweet Potato Matchsticks, Charred Brussel Sprouts

2 pork chops, trimmed of excessive fat (leave some fat for flavor!)
1 tbsp fresh minced sage leaves (about 5 or 6 leaves)
1 sweet potato
1 lb brussel sprouts
1 small bulb of fennel, trimed, cored, and thinnly sliced
1 shallot, thinly sliced
2 tbsp fresh squeezed orange juice
1 tsp white truffle oil
extra virgin olive oil
1/2 tbsp balsamic vinger
salt and pepper

Make the Fennel Orange Puree
In a small pot, heat a few drizzles of olive oil over medium heat.  Reduce heat to medium low and add the shallot and fennel.  Saute about 15 minutes, until fennel is very tender. Place the mixture in a blender and season with salt and pepper. Pour in 1 tbsp of olive oil and puree.  With blender still running, slowly pour in the orange juice.  Check the taste and consistency of your puree- add more salt and pepper if needed, or add more olive oil if too thick for your tastes.  Alternatively you can substitute the olive oil for milk or cream if desired for a different flavor.

Truffled Sweet Potatoes Matchsticks
Preheat oven to 400. Cut the sweet potato in half and use a julienne peeler to cut into matchsticks. Drizzle the matchsticks with a bit of olive oil and season with a few shakes of a salt and pepper shaker.  Lay the sweet potato matchsticks out on two baking sheets.  If you use one baking sheet it will be to crowded, and the sweet potatoes will steam, leaving you with soggy matchsticks.  Bake in the oven for about 20 minutes, until tender and crisp. When ready, drizzle with white truffle oil, toss to combine, and serve.

Charred Brussel Sprouts
Cut the ends off of sprouts and remove loose outer leaves.  Cut each one in half lengthwise (cutting through the stem).  Heat a large DRY skillet over medium high heat with NO olive oil.  Once hot, place the brussel sprouts in pan cut side down.  Let sit and cook until the sprouts begin to blacken on the bottom.  Once they do, give them a quick stir, pour in two tbsp of olive oil, and give another stir.  Let cook about 5 minutes, season generously with salt and pepper, and stir to combine. Pour in a couple dashes of balsamic vinegar (maybe a half a tbsp).  Cook about 5 more minutes or until brussel sprouts are tender but still just a bit crisp. 

Pork Chops
In a small bowl, mix together a tsp of olive oil, 1/2 tsp salt, 1/2 tsp pepper, and the sage.  Rub this mixture on the pork chops, coating both sides.  Heat a few generous drizzles medium high heat.  Once hot, add the pork chops.  Cook about 4 minutes per side, until chops have a nice dark golden color and are thoroughly cooked. Remove and let rest for a few minutes.

To serve, arrange pork chops on plate.  Spoon Fennel Orange puree over top and garnish with a few fennel fronds or parsley.  Arrange Sweet Potato Matchsticks next to pork chops, and enjoy!

Rose's Crusted Molasses Pork Tenderloin with Grilled Pineapple-Papaya Salsa

   This dish is a three- day process, so be prepared.  It has a nice crusted slightly sweet, slightly spicy exterior, and a moist interior due to a pineapple based marinade.  One tenderloin will make enough for about 3, or 4 smaller servings.  

You will need:

For the pork:

1 pork tenderloin (about 1 1/4 pounds)

1 fresh pineapple (will also be used in salsa)

1/8 cup plus 2 tbsp molasses 

1/4 cup sea salt

Marinade:

1 tbsp Worcestershire

3 tbsp dry mustard
2/3 cup brown sugar

Seasoning:

1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp cayenne (or more for more heat)
1/4 tsp cumin
cajun seasoning

For the Salsa:

1 cup fresh Papaya (about 1/2), peeled, seeds removed, diced

10 Guaybos*, (outer skin peeled, seeds removed), diced

1/4 red onion, diced very small

1/2 tbsp fresh chopped cilantro

1/2 tsp fresh chopped mint

2 tbsp fresh lime juice                            

1/4 cup honey

 *Guayabos are a Spanish version of a guava, small and round and yellow-light orange in color.  The rind is slightly bitter, and the flesh sweet. They can be found at some farmer's markets. Carefully scoop out seeds, as thy are hard to separate  from the flesh.  Substitute Mangos if you cannot find.

Day 1 

1 quart water

1/4 cup salt

1/8 cup molasses

In the evening, mix the 3 mix ingredients together in a tupperware that will fit the tenderloin snugly.  If you use a tupperware that is too large, the brine will not cover the pork.  Add the pork, turn to coat, and refrigerate overnight, for 10- 12 hours MAXIMUM. No longer.

Day 2

Preheat grill to med.

Cut off the pineapple's top and bottom inch.  Use a sharp knife to remove the skin.  Lying the pineapple horizontally, cut in 4 even pieces, reserving all pineapple juice as you go.  Core the pineapple using a sharp knife to remove the hard, cylindrical center.  Reserve all juices as cutting.  Slice the pineapple into 1/2 inch thick slices.  Refrigerate 1/4 of the slices.   (The pineapple can be cut in advance!)

Grease grill grates with a paper towel soaked in vegetable oil. Place 1/2 of the pineapple slices on the grill. Flip after about 5 minutes (when you see dark grill marks).  Continue grilling another 5 minutes. Remove from heat and let cool.  Refrigerate in separate container for tomorrow.

With remaining 1/4 of pineapple, dice into very small tidbits. In a bowl, add the tidbits of pineapple and all accumulated juices, the three marinade ingredients, and remaining  2 tbsp of molasses. Stir until brown sugar is dissolved and ingredients are incorporated.

Remove pork from fridge, discarding brine and rinsing pork thoroughly.  Return pork to the same container, pour over marinade, and let marinate one day.

Day 3

Begin 1 1/2  hours before you are ready to eat. 

Remove pork from fridge, discard marinade.  Season the pork with the garlic powder, onion powder, cayenne, and cumin.  Coat both sides of the pork with cajun seasoning (I did a little more then a tbsp and a half, coating both sides of the pork.  Rub in the seasoning.  Let meat rest while you make the salsa.

Grease grill grates with a paper towel soaked in vegetable oil.  Preheat grill to med heat, leaving one burner OFF.  

Make fruit salsa.  Remove grilled pineapple from fridge and chop into chunks.  In a large bowl, combine grilled pineapple with chopped papaya, guayabos (or mangos), and red onion. In a separate small bowl, combine the honey, lime juice, cilantro and mint.  Mix and pour over the fruit, mixing gently.  Refrigerate.

The pork tenderloin will grill for about an hour.  Add pork tenderloin over the burner that is OFF.  My grill was at about 300 degrees.  Flip pork after about a half hour.  After another 20 minutes, remove the remaining pineapple slices from fridge and add to grill, flipping after 5 minutes.  Use a meat thermometer to check the pork's temperature (pork needs to be a MINIMUM of 145 degrees).  I cooked mine to 155 degrees.  When pork is done, place a couple pineapple slices on top of the pork and let cool a little. Serve with fruit salsa and a fresh green salad.