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Glazed Pork with Harvest Salad

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 Glazed Pork with Harvest Salad
Recipe for the week of February 12-16, 2024 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish, Side Dish
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Servings
Yield 4 servings
Ingredients
Pork
  • 1 lb. pork tenderloin
  • 1 tablespoon olive oil
  • 1/2 cup rice vinegar
  • 1/4 cup white sugar plus 1 teaspoon
  • 1 cup vegetable stock
  • 1 tablespoon fresh ginger peeled and minced
  • 2 garlic cloves minced
  • 1/2 yellow onion diced
Salad
  • ¼ cup orange juice
  • 1 small shallot minced
  • 1 tablespoon white vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon Mustard
  • 2 ½ teaspoons Salt divided
  • ½ teaspoon black pepper divided
  • ⅓ cup plus 2 tablespoons olive oil divided
  • 2 sweet potatoes peeled and diced
  • 1 head broccoli cut into florets
  • 2 bunches kale stemmed and chopped
  • 1 medium Granny smith apple thinly sliced
  • 1 ounce Parmesan cheese
MASTERS CLASS ONLY: Pumpkin Risotto
  • 1 cup arborio rice
  • 2 cups vegetable stock
  • 2 tablespoons butter
  • 2 garlic cloves minced
  • 1 shallot minced
  • 1 cup pumpkin puree
  • 1 tablespoon dried sage
  • ⅛ teaspoon black pepper
  • ¼ teaspoon nutmeg
  • 1 teaspoon Salt
  • ½ cup Parmesan cheese
Instructions
For the Pork
  1. Season the pork. Heat oil in a frypan over medium-high heat. Add pork and cook for 2-3 minutes on each side until golden. Remove from the pan and set aside.
  2. Add vinegar and 1/4 cup sugar to the pan, then cook for 2-3 minutes until the mixture starts to caramelize. Add stock, ginger, garlic, and fish sauce, then bring to the boil. Reduce heat to medium-high and simmer for 3-4 minutes until sticky and reduced. Return pork cutlets to the pan and cook, turning, for 1-2 minutes until well coated in the sauce.
For the Salad Dressing
  1. Whisk together orange juice, shallot, vinegar, maple syrup, mustard, salt, and pepper in a small bowl. Gradually whisk in ⅓ cup of the olive oil until liquid is smooth and combined. Set aside.
For the Salad
  1. Toss together squash, Brussels sprouts, and remaining salt, pepper, and olive oil in a bowl until everything is fully coated. Cook in an oiled nonstick pan until tender and browned, about 20 minutes, make sure vegetables are browned on all sides.
  2. Using your hands, massage kale and ¼ cup vinaigrette in a large bowl until kale softens, 1 minute. Add apple and roasted vegetables; toss to combine. Transfer to a platter. Sprinkle with Parmesan. Drizzle with remaining vinaigrette.
MASTERS CLASSES ONLY
  1. Heat the butter in a pot oven over medium heat. Add the shallot and garlic and sauté until soft, about 2-3 minutes.
  2. Add the rice and sauté for 2-3 minutes, or until rice becomes slightly opaque.
  3. Add the pumpkin puree, pepper, sage, nutmeg, and salt and stir in.
  4. Start adding the broth, half a cup at a time. Between each half cup, continue stirring until liquid is fully absorbed before adding the next half cup.
  5. Continue until broth is gone and texture of the risotto is creamy and a touch brothy.
  6. Remove from heat and stir in the Parmesan cheese. Adjust salt to taste and serve.