RECIPES: Pork cutlets ... Pork Roast with Spicy Cranberry Orange Glaze
By: Herald Staff Report, Grand Forks Herald
4 pork cutlets
13 cup flour
13 cup bread crumbs
2 tablespoons Old Bay seasoning
2 tablespoons cornmeal (see note)
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.