RECIPES: Pork cutlets ... Pork Roast with Spicy Cranberry Orange Glaze

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Pork Cutlets

4 pork cutlets

13 cup flour

13 cup bread crumbs

2 tablespoons Old Bay seasoning

2 tablespoons cornmeal (see note)

Milk

Dip cutlets in plain flour then in milk. Dip cutlets in seasoned mixture of bread crumbs, Old Bay and cornmeal. Refrigerate cutlets for about 1 hour.

Heat vegetable oil to 375 degrees in a cast-iron pan that is 10 inches high (It holds the heat and controls the splatters.)

Deep-fry breaded cutlets about 2 to 3 minutes per side.

Yield: Serves 4.

Note: Cornmeal is optional.

Source: Phil Elsinga.

Pork Roast with Spicy Cranberry Orange Glaze

5-pound pork loin center rib roast (with bone)

1 teaspoon salt

1 teaspoon ground ginger

½ cup sweet orange marmalade

½ cup dried cranberries, chopped

1 tablespoon Dijon mustard

2½ teaspoons Tabasco brand Original Red Sauce

Rosemary sprigs for garnish

Preheat oven to 350 degrees.

Sprinkle pork roast with salt and ground ginger. Place pork roast, fat-side up, in large roasting pan. Insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. Roast 2 to 2½ hours until thermometer reaches 155 to 160 degrees.

Meanwhile, combine orange marmalade, cranberries, mustard and Tabasco Sauce in medium bowl. Brush pork roast with mixture after 1 hour, brushing occasionally with mixture every 15 minutes.

Remove roast to a platter. Cover loosely with foil; let stand 15 minutes. Skim fat off pan juices. Serve roast with pan juices if desired. Garnish roast with rosemary sprigs.

Serving suggestion: Serve pork roast with oven-roasted butternut squash chunks and Brussels sprouts.

Yield: Serves 6.

Source: Mike Pokrzywinski, via Tabasco.

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