Glazed Pork with Harvest Salad
Recipe for the week of February 12-16, 2024 Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Servings Prep Time
Yield4 servings 25minutes
Cook Time
25minutes
Servings Prep Time
Yield4 servings 25minutes
Cook Time
25minutes
Ingredients
Pork
  • 1 lb. pork tenderloin
  • 1tablespoon olive oil
  • 1/2cup rice vinegar
  • 1/4cup white sugarplus 1 teaspoon
  • 1cup vegetable stock
  • 1tablespoon fresh gingerpeeled and minced
  • 2 garlic clovesminced
  • 1/2 yellow oniondiced
Salad
  • ¼cup orange juice
  • 1 small shallotminced
  • 1tablespoon white vinegar
  • 1tablespoon maple syrup
  • 1tablespoon Dijon Mustard
  • 2 ½teaspoons Saltdivided
  • ½teaspoon black pepperdivided
  • ⅓cup plus 2 tablespoons olive oildivided
  • 2 sweet potatoespeeled and diced
  • 1 head broccolicut into florets
  • 2 bunches kalestemmed and chopped
  • 1 medium Granny smith applethinly sliced
  • 1ounce Parmesan cheese
MASTERS CLASS ONLY: Pumpkin Risotto
  • 1cup arborio rice
  • 2cups vegetable stock
  • 2tablespoons butter
  • 2 garlic clovesminced
  • 1 shallotminced
  • 1cup pumpkin puree
  • 1tablespoon dried sage
  • ⅛teaspoon black pepper
  • ¼teaspoon nutmeg
  • 1teaspoon Salt
  • ½cup Parmesan cheese
Instructions
For the Pork
  1. Season the pork. Heat oil in a frypan over medium-high heat. Add pork and cook for 2-3 minutes on each side until golden. Remove from the pan and set aside.
  2. Add vinegar and 1/4 cup sugar to the pan, then cook for 2-3 minutes until the mixture starts to caramelize. Add stock, ginger, garlic, and fish sauce, then bring to the boil. Reduce heat to medium-high and simmer for 3-4 minutes until sticky and reduced. Return pork cutlets to the pan and cook, turning, for 1-2 minutes until well coated in the sauce.
For the Salad Dressing
  1. Whisk together orange juice, shallot, vinegar, maple syrup, mustard, salt, and pepper in a small bowl. Gradually whisk in ⅓ cup of the olive oil until liquid is smooth and combined. Set aside.
For the Salad
  1. Toss together squash, Brussels sprouts, and remaining salt, pepper, and olive oil in a bowl until everything is fully coated. Cook in an oiled nonstick pan until tender and browned, about 20 minutes, make sure vegetables are browned on all sides.
  2. Using your hands, massage kale and ¼ cup vinaigrette in a large bowl until kale softens, 1 minute. Add apple and roasted vegetables; toss to combine. Transfer to a platter. Sprinkle with Parmesan. Drizzle with remaining vinaigrette.
MASTERS CLASSES ONLY
  1. Heat the butter in a pot oven over medium heat. Add the shallot and garlic and sauté until soft, about 2-3 minutes.
  2. Add the rice and sauté for 2-3 minutes, or until rice becomes slightly opaque.
  3. Add the pumpkin puree, pepper, sage, nutmeg, and salt and stir in.
  4. Start adding the broth, half a cup at a time. Between each half cup, continue stirring until liquid is fully absorbed before adding the next half cup.
  5. Continue until broth is gone and texture of the risotto is creamy and a touch brothy.
  6. Remove from heat and stir in the Parmesan cheese. Adjust salt to taste and serve.