Best Roasted Pork Club With Scallion Mayonnaise Recipes

DAD'S BASIC MOIST PORK ROAST

Dad's Basic Moist Pork Roast image

This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.

Provided by CHEFSINGLEDAD

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 4

Ingredients

2 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon ground black pepper
1 (3 pound) boneless top loin pork roast

Steps:

Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
Preheat an oven to 475 degrees F (245 degrees C).
Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg

TURKEY-PORK BURGERS

Turkey-Pork Burgers image

Throw a Southwestern-style barbecue with these juicy burgers and an assortment of tasty toppings and sides including Chipotle Mayonnaise, Pickled Zucchini and Onions, and Baked Beans.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes

Time 20m

Number Of Ingredients 8

Ingredients

2 pounds ground pork
1 1/4 pounds ground turkey,
2 tablespoons chili powder
1 tablespoon coarse salt
2 teaspoons dried oregano
2 teaspoons ground cumin
Chipotle Mayonnaise, for serving (optional)
Pickled Zucchini and Onions, for serving (optional)

Steps:

Gently mix ground pork, ground turkey, chili powder, coarse salt, and dried oregano and ground cumin. Divide into eight equal portions; shape into 4 1/2-inch-diameter patties.
Heat grill to high. Lightly oil grates. Place patties on grill; cover grill, and cook until centers are no longer pink and register 165 degrees on an instant-read thermometer, about 3 minutes per side. (If desired, place a slice of cheese on top of each burger about 1 minute after flipping.) Serve on a whole-wheat bun spread with Chipotle Mayonnaise (optional).

ROASTED PORK CLUB WITH SCALLION MAYONNAISE

Roasted Pork Club with Scallion Mayonnaise image

Use the extra loin from the Pork Loin with Figs and Port Sauce (page 217) in the recipes below (you'll have enough meat to make both).

Yield makes 4

Number Of Ingredients 10

Ingredients

8 slices bacon (8 ounces)
1/2 cup mayonnaise
4 scallions, trimmed and minced
Coarse salt and freshly ground pepper
12 slices whole-wheat sandwich bread, lightly toasted
3/4 pound roasted pork loin (see page 217), room temperature, thinly sliced
1 ripe avocado, pitted, peeled, and thinly sliced (see page 360)
1 cup alfalfa sprouts
8 thin slices Swiss cheese (4 ounces)
Dill Pickle Spears, for serving (optional; recipe below)

Steps:

In a large skillet over medium heat, cook bacon until crisp, turning once, 6 to 10 minutes; let drain on a paper towel-lined plate. Mix together mayonnaise and scallions; season with salt and pepper.
Spread one side of each bread slice with mayonnaise mixture. Layer 4 bread slices with pork and avocado; layer another 4 slices with sprouts, bacon, and cheese. Stack layers, then top with remaining bread. Spear sandwiches with toothpicks, then halve with a serrated knife. Serve sandwich with pickles, if desired.
Quarter 4 to 6 Kirby cucumbers lengthwise, then place in a large bowl. In a medium saucepan, combine 1 cup white-wine vinegar, 1/4 cup sugar, 3 tablespoons coarse salt, 1 teaspoon dill seed, 2 crushed and peeled garlic cloves, and 2 cups water. Bring to a boil, stirring until sugar and salt dissolve; pour mixture over cucumbers.
Use a small plate to submerge cucumbers in liquid. Refrigerate until cool, at least 2 hours. Pickles can be refrigerated in an airtight container up to 2 weeks. (makes 1 quart)