Best Brined Pork Porterhouse With Dried Fig Saba Sauce Recipes

PORK TENDERLOIN WITH DRIED FIG AND MUSHROOM SAUCE

Pork Tenderloin with Dried Fig and Mushroom Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2-oz. dry porcini mushrooms
1 cup boiling low-sodium chicken broth or water
2 Tbs. olive oil
3 Tbs. unsalted butter
1/2-lb. shiitake mushrooms, wiped clean and tough stems removed
1/2-lb. shiitake mushrooms, wiped clean and tough stems removed
kosher salt
freshly ground black pepper
2 pork tenderloins, trimmed of fat and silver skin, about 1-1/2 lbs.
2 pork tenderloins, trimmed of fat and silver skin, about 1-1/2 lbs.
1 large shallot, finely chopped
1 cup red wine
3 dried figs, stemmed and finely chopped
1 Tbs. finely chopped fresh thyme or 1 tsp. dried thyme
1 Tbs. veal, duck, or beef demi-glace, optional

Steps:

Place dry mushrooms in a heatproof bowl and pour boiling broth over them. Let stand to soften, about 30 minutes. Line a small strainer with a coffee filter and strain mushroom liquid through filter and into a bowl or measuring cup. Squeeze mushrooms to extract any excess liquid, straining into a container to reserve liquid. Rinse reconstituted dried mushrooms to remove any grit, pat dry with paper towels and finely chop.
In a large skillet, heat a tablespoon olive oil and a tablespoon of butter over medium-high heat. Season pork on all sides with salt and pepper. Add it to pan and sear, turning it to brown on all sides, 3-4 minutes. Reduce heat to medium, cover and cook until medium-rare and internal temperature is 145-150 degrees F, 10-12 minutes. Transfer to a warmed platter and loosely cover with foil to keep warm.
Heat a half tablespoon olive oil and half tablespoon of butter in a medium skillet over medium-high heat. Add shiitakes and cook until they release their juices and are tender and lightly browned, about 5 minutes. Season with salt and pepper, remove from heat and set aside. Heat remaining half tablespoon olive oil and half tablespoon of butter in a small saucepan over medium heat. Add shallot and cook until softened, about 5 minutes.
Add wine, reserved mushroom liquid and chopped figs, bring to a boil and reduce by half. Add wine reduction to skillet used to cook pork. Bring to a boil, scraping the pan with a wooden spoon to remove any brown bits. Stir in thyme and demi-glace, if desired. Add chopped porcini mushrooms. Remove pan from heat and swirl in the remaining tablespoon butter. Salt and pepper to taste. Cut pork into 1-inch thick medallions and return them to pan to heat through. Briefly return pan with mushrooms to heat to warm. Divide the medallions among four dinner plates. Spoon fig and mushroom sauce on top of medallions and top each portion with a spoonful of shiitakes.

PORK PORTERHOUSE WITH SAUTéED QUINCE, APPLES, AND POTATOES

Pork Porterhouse with Sautéed Quince, Apples, and Potatoes image

This is not your mild-mannered pork chop! The pork porterhouse is two cuts of meat in one-just like its better-known cousin the beef porterhouse. From the short loin of the pig, the pork porterhouse (porkerhouse?) consists of the soft, luscious tenderloin on one side of the bone and the meatier loin on the other. The classic American accompaniment to pork is, of course, apples. But in place of the traditional applesauce, I like to serve these hefty chops with the time-honored duo of apples and potatoes. Called deux pommes, or two apples-one from a tree and one from the earth-the two are sautéed together until crispy and golden brown. To show off more of fall's cornucopia, I've added quince, "Eve's apple," to the mix. Slathering the chops with quince jam (membrillo in Spanish cuisine, cotognata in Italian) is a sophisticated nod back to that applesauce. Be sure to cut the quince, apples, and potatoes into similar-sized pieces, so when they're cooked they all look the same. The mystery is part of the fun; there's no telling which bite will be which pomme.

Number Of Ingredients 16

Ingredients

6 pork porterhouse, 8 to 10 ounces each, about 1 1/4 inches thick
1 recipe brine (page 214)
4 ounces quince paste (membrillo or cotognata) (see Sources)
2 tablespoons extra-virgin olive oil
Sautéed quince, apples, and potatoes (recipe follows)
1 bunch small dandelion greens, cleaned
1 pound medium Yukon Gold potatoes, ideally the size of the apples
6 tablespoons extra-virgin olive oil
3 cloves garlic, unpeeled, smashed
4 sprigs thyme, plus 1 tablespoon fresh thyme leaves
1 bay leaf
3 apples, peeled, cored, and cut into 8 wedges each
4 tablespoons unsalted butter
2 quince, peeled, cored, and cut into 12 wedges each
1/4 cup chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

Steps:

Submerge the pork chops in the brine and refrigerate for 24 hours.
Light the grill 30 to 40 minutes before cooking, and remove the pork chops from the refrigerator. If they're still wet from the brine, pat them dry with paper towels. Take the quince paste out of the refrigerator and put in a warm spot to soften to a spreadable consistency.
When the coals are broken down, red, and glowing, brush the pork chops with the olive oil and place them on the grill. Cook them on the first side about 5 minutes, rotating them a couple of times. When they have nice color, turn them over and cook another 4 to 5 minutes, rotating them once or twice. The pork chops should be cooked to just under medium. Peek inside at the bone; they should still be a little pink, and when you press them with your thumb, they should be springy.
Arrange the hot sautéed quince, apples, and potatoes on a large warm platter. Scatter the dandelion greens over them. Slather the chops with the quince paste, and place them on top.
Preheat the oven to 400°F.
Toss the potatoes with 1 tablespoon olive oil, the garlic, thyme sprigs, bay leaf, and 1 teaspoon salt. Place in a roasting pan, cover with aluminum foil, and cook about 45 minutes, until tender when pierced. (Depending on the size, age, and variety of potatoes, cooking time will vary.)
When the potatoes have cooled, peel them. Cut the potatoes in half lengthwise, and then place them, cut side down, on a cutting board. Cut each half crosswise into four or five wedges.
While the potatoes are cooking, heat a large sauté pan over high heat for 2 minutes. Swirl in 1 tablespoon olive oil and wait 1 minute. Carefully place the apples in the pan, flat side down. Add 2 tablespoons butter, and season with 1 teaspoon thyme leaves, 1 teaspoon salt, and a pinch of black pepper. Turn the heat down to medium, and cook about 5 minutes, until the apples are a beautiful deep golden brown. Turn the apples over, and continue cooking until they're golden on the second side. They should be tender and cooked through. Transfer them to a plate to cool.
Repeat this process with the quince. (They will take a little longer to cook.)
Heat a large sauté pan over high heat for 2 minutes. Swirl in 2 tablespoons olive oil and wait 1 minute. Place the potato wedges carefully in the pan, and season with the remaining teaspoon thyme leaves, 1/4 teaspoon salt, and some freshly ground black pepper. Cook the potatoes about 8 minutes, until they are crispy on one side. (Don't try to move them or turn them if they are stuck to the pan; they will eventually release themselves if you're patient.)
Turn the potatoes over, add another tablespoon olive oil to the pan, and season the second side with 1/4 teaspoon salt. Cook another 3 to 4 minutes, and then add the apples and quince. Cook a few more minutes, tossing well to combine. Taste for seasoning, and add the parsley.
Brine the pork chops a day or two before serving. You can roast the potatoes and sauté the apples and quince in advance. Sauté the potatoes right before you grill the pork; you can keep them warm in the oven.