Citrus Glazed Pork With Farro Recipes

FARRO-CITRUS SALAD WITH SHRIMP

Steps:

• Bring a medium saucepan of water to a boil. Add the farro, stir and reduce the heat to low; simmer until tender, 20 to 25 minutes. Drain.
• Meanwhile, grate the zest of 1/2 blood orange into a medium bowl. Add the shrimp, fennel seeds, a pinch of salt and 1/2 teaspoon pepper. Toss well, then set aside 10 minutes. Cut the peel off both oranges using a paring knife. Working over a large bowl, cut between the membranes to remove the orange segments so they fall into the bowl. Squeeze the remaining membranes to release any juices. Whisk in 2 tablespoons olive oil and the vinegar; set aside.
• Halve the fennel bulb lengthwise and thinly slice crosswise, discarding the core. Add to the oranges along with the watercress, parsley and olives; do not toss the salad yet.
• Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook, turning occasionally, until just cooked through, about 3 minutes.
• Add the farro to the salad, toss and season with salt and pepper. Divide among plates and top with the shrimp.

CITRUS GLAZED PORK LOIN

Steps:

• Preheat oven to 350 degrees.
• For the glaze: In a small saucepot add canola oil and saute onions and garlic until translucent. Then add chipotle and arbol chilies and continue to cook until chiles start to toast. Then add cracked black pepper and deglaze with Worcestershire sauce and orange juice. Reduce orange juice until starts to thicken. Then add in your favorite barbecue sauce and reduce to low heat. Continue cooking for about 15 minutes. Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside.
• For the porkloin: On a large sheet pan rub the porkloin with olive oil and season with salt and cracked pepper. Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees. Let meat set up for about 5 minutes and slice.

CITRUS PORK QUESADILLA

Steps:

• For the chipotle sauce: Boil the whole tomatoes and whole onion in a large pot covered with water for 5 minutes.
• Blend the chipotles in adobo and 1 ounce water in blender, then set aside.
• Peel tomato, then add to a food processor along with the onion, cloves and cilantro and blend until slightly chunky.
• Combine the salsa, chipotle and water, lime juice and salt in a mixing bowl, then fold together.
• For the citrus pork marinade: Blend the oil, garlic, oregano, thyme, lime juice, orange juice, vinegar, cumin, chiles and onion with a blender until smooth.
• For the citrus pork: Sprinkle pork with salt and pepper in a bowl or bag. Add 1 pint marinade (save remainder for another use) and stir together, then refrigerate overnight.
• Transfer to a 22-quart pressure cooker and cover with enough water that all the pork is covered. Massage the meat to allow water everywhere. Cook at high pressure for 20 minutes.
• Release the pressure and divide into 3 portions.
• For the crema: Whisk together the sour cream, half-and-half, lime juice, cumin and salt in a bowl until smooth.
• For the guajillo glaze: Remove stems of chiles, then put the chiles in a pot with the rice wine vinegar and bring to a boil on high heat. Cook for 5 minutes, then add brown sugar and cook until the sugar is dissolved. Turn off the heat and blend with an immersion blender, then again in a blender, until smooth. Strain through a chinois.
• For the pickled red onions: Slice onions 1/4-inch thick.
• Place red wine vinegar, salt and sugar in a saucepot and simmer until the salt and sugar are dissolved. Take off the heat, then add the red onions. Immediately add ice, then mix thoroughly and place in the fridge to cool down.
• For the citrus pork quesadilla: Put some cheese and 3 ounces citrus pork on a tortilla. Pan-fry in a greased skillet until cheese is melted, 3 minutes per side.
• Add 1 ounce chipotle sauce and 1 ounce pickled red onion. Drizzle 1 tablespoon guajillo glaze and 1 tablespoon crema over the top. Fold, cut in half, and ENJOY! Repeat with the remaining ingredients.

PORK CHOPS WITH CITRUS GLAZE

Steps:

• In a large skillet, brown pork chops in 1 tablespoon butter over medium heat. Combine the honey, lemon juice, orange juice, soy sauce and pepper; pour over pork., Cover and cook for 10-12 minutes or until a thermometer reads 160°, turning once. Remove pork chops to a serving plate; keep warm. Whisk cold butter into cooking juices until melted. Serve with pork. Garnish with orange slices.