Best Aleppo Pepperâroasted Pork With Shallot Vinaigrette Recipes

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SHALLOT VINAIGRETTE



Shallot Vinaigrette image

Provided by Marcela Valladolid

Categories     condiment

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 7

3/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons agave nectar
2 teaspoons Dijon mustard
1 small shallot, minced
Kosher salt and freshly ground black pepper
Favorite greens, for serving

Steps:

  • Combine the olive oil, vinegar, agave, mustard and shallots in a bowl and whisk until combined. Add salt and pepper to taste. Toss your favorite greens with this vinaigrette and enjoy!

ALEPPO PEPPER-ROASTED PORK WITH SHALLOT VINAIGRETTE



Aleppo Pepper-Roasted Pork with Shallot Vinaigrette image

This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.

Provided by Alison Roman

Categories     Bon Appétit     Dinner     Roast     Pork     Shallot     Christmas     Small Plates     Kid-Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 12 servings

Number Of Ingredients 15

Pork:
4 large garlic cloves, finely grated
1/4 cup Aleppo pepper or 2 tablespoons crushed red pepper flakes
1/4 cup kosher salt
1/4 cup (packed) light brown sugar
1 8-10-pound bone-in pork shoulder (Boston butt)
Vinaigrette and assembly:
2 large shallots, finely chopped
1/3 cup red wine vinegar
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh marjoram or oregano
2 tablespoons Aleppo pepper or 2 teaspoons crushed red pepper flakes
2 tablespoons olive oil
3/4 teaspoon sugar
Kosher salt, freshly ground pepper

Steps:

  • Pork:
  • Mix garlic, Aleppo, salt, and sugar in a small bowl; rub over pork. Place in a large roasting pan. Cover and chill 12-24 hours.
  • Preheat oven to 300°F. Uncover pork and roast, basting with drippings every hour or so and covering with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of pork registers 145°F (meat will be very tender but not quite falling off the bone), 6-7 hours. Transfer to a cutting board and let rest at least 30 minutes before slicing.
  • Do ahead: Pork can be roasted 1 day ahead. Let cool; cover and chill. Reheat in a 225°F oven (about 1 hour).
  • Vinaigrette and assembly:
  • Whisk shallots, vinegar, parsley, marjoram, Aleppo pepper, oil, sugar, and 2 tablespoons water in a medium bowl. Season with salt and black pepper; serve with pork. Do ahead: Vinaigrette can be made 6 hours ahead. Cover and chill.

SHALLOT VINAIGRETTE



Shallot Vinaigrette image

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 6

1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons finely minced shallots
2/3 cup extra-virgin olive oil

Steps:

  • In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

EASY SHALLOT VINAIGRETTE



Easy Shallot Vinaigrette image

This vinaigrette is easy to make, has hardly any salt, and lasts about 1 week in the refrigerator. The recipe makes enough for about 4 salads.

Provided by barbara

Time 5m

Yield 4

Number Of Ingredients 7

½ cup olive oil
¼ cup red wine vinegar
3 tablespoons finely minced shallot
2 tablespoons honey
1 tablespoon Dijon mustard
1 pinch salt
1 pinch ground black pepper

Steps:

  • Combine olive oil, red wine vinegar, shallots, honey, Dijon mustard, salt, and pepper in a jar with a lid. Shake until well combined.

Nutrition Facts : Calories 284.8 calories, Carbohydrate 11.9 g, Fat 27 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.7 g, Sodium 134.5 mg, Sugar 8.9 g

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Aleppo Pepper Roasted Pork with Shallot Vinaigrette

Aleppo pepper, also known as Halaby pepper, is a popular spice used in Middle Eastern and Mediterranean cuisine. It is named after the city of Aleppo in Syria, where it has been cultivated for centuries. Aleppo pepper is made from dried red peppers that are ground into a coarse powder. It is known for its fruity and slightly smoky flavor, with a moderate heat level.

This Aleppo Pepper Roasted Pork with Shallot Vinaigrette recipe is a delicious way to incorporate this flavorful spice into your cooking. The recipe involves roasting a pork tenderloin with a mix of Aleppo pepper, fennel seeds, and garlic, and then serving it with a tangy shallot vinaigrette. The result is a tender and juicy pork dish with a subtle heat and a bright finish.

Ingredients:
  • 1 pound pork tenderloin
  • 2 tablespoons Aleppo pepper
  • 1 tablespoon fennel seeds
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup shallot, finely chopped
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 cup olive oil
  • Salt and black pepper, to taste
Instructions:
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a small bowl, mix together the Aleppo pepper, fennel seeds, garlic, and 2 tablespoons of olive oil to form a paste.
  3. Rub the paste all over the pork tenderloin, making sure to coat it evenly.
  4. Place the pork tenderloin on a baking sheet and roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145 degrees Fahrenheit.
  5. While the pork is roasting, prepare the shallot vinaigrette. In a small bowl, whisk together the finely chopped shallot, white wine vinegar, Dijon mustard, and 1/4 cup of olive oil. Season with salt and black pepper to taste.
  6. Once the pork is cooked, remove it from the oven and let it rest for 5 minutes before slicing it into rounds.
  7. Serve the sliced pork with the shallot vinaigrette drizzled on top.

This Aleppo Pepper Roasted Pork with Shallot Vinaigrette recipe is a great way to add a bit of heat and flavor to your meals. The Aleppo pepper adds a subtle spiciness that is perfectly balanced by the tangy shallot vinaigrette. Give it a try for your next dinner party or weeknight meal!

When it comes to meat recipes, pork is one of the favorite meats among people worldwide. It is a versatile and delicious meat that can be prepared in various ways. However, if you are tired of using the same old recipes, we have a treat for you! The following article will give you some valuable tips when making Aleppo pepper-roasted pork with shallot vinaigrette recipes.

Tip #1: Choose the right cut of pork

The first and most crucial step in making a perfect pork dish is to select the right cut of pork. When it comes to Aleppo pepper-roasted pork, it is best to use cuts with a decent amount of fat, such as pork shoulder or pork butt, as they tend to be more flavorful and juicy. However, if you prefer leaner meat, pork loin is your best bet.

Tip #2: Use the right amount of spices

The key to achieving a perfect balance of flavors in this recipe is to use the right amount of spices. Aleppo pepper is the star of this dish, so you must use enough to get a nice kick, but not too much to overpower the other flavors. Additionally, use salt to enhance the overall taste of the pork and other spices, such as smoked paprika, to complement the flavor of Aleppo pepper.

Tip #3: Roast the pork to perfection

Once you have selected the right cut of pork and seasoned it correctly, the next step is to roast the meat to perfection. Preheat the oven to 375°F (190°C) and place the pork in a roasting pan. Cover the pan with foil and cook the pork for about an hour. Then, remove the foil and baste the pork with the juices in the pan. Continue roasting the pork uncovered for another 30-45 minutes or until the internal temperature reaches 145°F (63°C).

Tip #4: Make a flavorful shallot vinaigrette

While the pork is roasting, you can prepare the shallot vinaigrette, which adds a fresh, tangy taste to the dish. To make the vinaigrette, you need to chop the shallots finely and mix them with vinegar, honey, Dijon mustard, and olive oil. Season the mixture with salt and pepper to taste.

Tip #5: Let the pork rest before serving

After the pork is cooked, it is crucial to let it rest for at least ten minutes before slicing it. This allows the juices to redistribute throughout the meat, making it moist and tender. Additionally, it is easier to slice the meat thinly when it has rested.

Tip #6: Serve and enjoy!

Finally, once the pork has rested, you can slice it thinly and serve it with the shallot vinaigrette on top. The dish pairs well with roasted vegetables, such as sweet potatoes, carrots, or green beans. You can also serve it with a side of rice or mashed potatoes.
Conclusion
In conclusion, making Aleppo pepper-roasted pork with shallot vinaigrette requires some careful preparation and attention to detail. By following the above tips and tricks, you can make a delicious and flavorful pork dish that is sure to impress your family and guests. So, gather your ingredients, preheat your oven, and get cooking!

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