The Award-Winning Pork

Thursday, November 08, 2012

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Grilled, baked, fried or roasted pork can be made absolutely delicious in a variety of ways, especially when the protein of choice is Copperwood Pork. Just ask Theo Smith, catering executive of Great House Caterers who was one of more than 15 entrants who vied at the recently concluded Jamaica Culinary Competition — held October 27-28 at the Montego Bay Conference Centre — for Copperwood's Best Use of Pork Award.


We congratulate Theo Smith and share his award-winning Spicy Melon Glazed Pork Loin with Rosemary Sweet Potato Mash recipe along with three more tantalising dishes.


Recipes


Spicy Melon-Glazed Pork Loin served with Rosemary Sweet Potato Mash


Spicy Melon-Glazed Pork Loin


Serves: 4


Ingredients:


1 1/2 lb pork loin


1 medium onion (minced)


2-3 cloves garlic (minced)


Salt and black pepper (to taste)


1lb watermelon


1 whole Scotch bonnet pepper


3-4 oz granulated sugar


Method:


* Preheat oven at 450ºF, then slice pork loin into 3/4-1 inch thick medallions.


* Season pork with onion, garlic, salt & black pepper, then place on baking sheet and put in preheated oven.


* Blend watermelon with Scotch bonnet pepper and sugar, then add to a sauce pot over medium high heat and allow to reduce.


* Once thickened, remove glaze from heat and baste pork loin in oven.


* When pork loin reaches an internal temperature of 150ºF, remove from oven and allow to sit for 5 minutes before serving.


* Serve with additional glaze drizzled over the loin and enjoy.


Rosemary Sweet Potato Mash


Serves: 4


Ingredients:


1 1/2 lbs sweet potato


2-3 stalks rosemary


Salt (to taste)


Method:


* Wash, peel and cut sweet potato in cubes.


* Add stalks of rosemary to boiling water, and then add salt and sweet potato.


* Once sweet potatoes are cooked, remove rosemary stalks and drain off all liquids.


* Mash sweet potatoes and add additional salt to taste.


Mango-Glazed Pork Bites served with Sweet Potato Logs


Mango-Glazed Pork Bites


Serves: 4


Ingredients:


1 1/2 lb pork loin


2-3 cloves garlic


2 tsps thyme (leaves stripped off stem)


Salt and black pepper (to taste)


1/2 lb flour


Vegetable oil (for frying, as needed)


4 oz mango jelly


8oz water


Method:


* Cut pork loin into cubes, season with thyme, garlic, salt & black pepper.


* Dredge in flour, deep-fry until cooked and golden brown.


* In a sauce pot, add mango jelly and water, then stir and allow it to simmer until slightly reduced.


* In a bowl, toss cooked pork loin bites into your mango glaze.


* Serve and enjoy!


Sweet Potato Logs


Serves: 4


Ingredients:


1 1/2 lbs sweet potato


Salt and black pepper (to taste)


Olive oil (as needed)


Method:


* Wash, peel and cut sweet potato into 1/2-inch thick sticks.


* Add salt to boiling water, followed by the sweet potato logs.


* Remove sweet potato logs from water before fully cooked, then sauté with olive oil, salt & black pepper to taste.


Grilled Pork Arrabbiata served with Tropical Tossed Salad


Grilled Pork Arrabbiata


Serves: 4


Ingredients:


1 1/2 lb pork tenderloin


1 medium onion (minced)


3 cloves garlic (minced)


2 tsps paprika


4oz vegetable oil


Salt and black pepper (to taste)


8 oz tomato sauce


3/4 - 1 oz red pepper flakes


3/4 - 1 oz basil (finely chopped)


Method:


* Preheat grill on high heat and then cut pork tenderloin into 1-inch thick medallions.


* Season pork with onion, garlic, paprika, salt & black pepper, and then add vegetable oil.


* Add pork tenderloin to preheated grill and allow to cook on both sides until it reaches an internal temperature of 150ºF. Before serving, allow pork to rest for 5 minutes.


* In a sauce pot over medium high heat, add tomato sauce, basil and red pepper flakes. Allow to simmer and then add salt and pepper to taste.


* Serve arrabbiata sauce over grilled pork tenderloin or on the side.


* Serve and enjoy!


Tropical Tossed Salad w/ Lime Vinaigrette


Serves: 4


Ingredients:


3/4 lbs Iceberg lettuce (shredded)


1 sweet pepper (julienned)


1 cucumber (sliced)


1/2 lb grapes (halved)


1/2 lb watermelon (cubed)


Salt and black pepper


6 oz olive oil


2 oz lime juice


Method:


* Toss together shredded lettuce, julienned sweet pepper, cucumber slices, grapes and watermelon, then set aside in refrigerator.


* In a mixing bowl, add lime juice, salt and black pepper. Slowly add olive oil while whisking, until everything has been incorporated. Taste and add additional salt and pepper if needed.


* Drizzle over tropical tossed salad or serve on the side and enjoy.


Plantain-Stuffed Pork Roast


Serves: 4


Ingredients:


2 lbs pork Roast


1 medium onion (minced)


3-4 cloves garlic (minced)


2-3 oz escallion (minced)


2 tsps thyme (leaves stripped off stem)


4 oz vegetable oil


Salt and black pepper (to taste)


2 fingers ripe plantain


1 tsp cinnamon


Method:


* Make two incisions in pork roast to form an X shape, and then season pork with onion, garlic, escallion, thyme, oil, salt and black pepper.


* Boil the ripe plantains. Drain off liquid then crush plantains and season with salt, black pepper and cinnamon.


* Place plantain mixture in a piping bag and pipe through incision into pork roast. Using a toothpick or cooking cord, secure the end of pork roast to ensure the stuffing doesn't fall out.


* In a Dutch pot over medium high heat, add oil and place stuffed pork roast in pot. Occasionally turn to ensure each side is cooked evenly.


* Reduce heat and allow pork roast to cook slowly.


* Once the roast reaches an internal temperature of 150ºF, remove from heat and allow to rest for 10-15 minutes before slicing and serving.


   

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