A Taste of Pennsylvania Cookbook

PORK DAYcontinued from previous pageCALVADOS JUS:1 lb. yellow onion1⁄2 lb. celery1⁄2 lb. carrots1⁄2 cup canola oil1⁄2 lb. tomato paste1 cup dark brown roux2 cup Calvados1 rosemary sprigs2 bay leavesPORK FOND:1 qt. pork stockKosher saltWhite pepperBABY ARUGULA SALAD:1 lb. baby arugula12 grape tomatoes1⁄2 lb. butternut squashBANYULS VINAIGRETTE:1 cup Banyuls vinegar1⁄4 cup Dijon mustard1 cup olive oil2 cups canola oil1⁄4 cup honey1⁄2 shallot1 garlic cloveKosher saltCalvados JusDeglaze roasting pans with Calvados.Retain the fond.Caramelize mirepoix and add tomato pasteand cook for 10 minutes.Deglaze pan with Calvados. Add therosemary, bay leaves, pork fond and porkstock and bring to a rolling boil. Reduceheat to medium and add roux while stirringwith a wire whisk. Simmer for 30 minutesover low heat. Adjust seasoning with saltand white pepper.Strain thoroughly and hold hot.Baby Arugula SaladWash arugula, cut grape tomatoes inhalf and julienne butternut squash ona mandolin. Refrigerate ingredients inseparate containers until serving.Banyuls VinaigretteUsing a hand blender, combine vinegar,mustard, honey, oils, garlic and shallot.Once blended thoroughly, adjust seasoningwith salt and black pepper.DAIRYSPOT.COM HEALTHY TIPToday, pork is very lean. Don’tovercook it! To make sure your roasts,tenderloins and chops are juicy, usea digital thermometer and followThe U.S. Department of Agriculture’srecommendation to cook pork to 145°Fthen allow a 3 minute rest time.Black pepper, freshly ground40