A Taste of Pennsylvania Cookbook
A Taste of Pennsylvania Cookbook A Taste of Pennsylvania Cookbook
PORK DAYHerb Seared Pork Tenderloinswith Citrus Jalapeños Glaze,Served on Parmesan Coinspresented by Kasey KirkExecutive Chef, PA Farm Show Complex & Expo Center& Centerplate CateringPork TenderloinsRemove all silver skins, heat oil in a skilletand sear the herbed pork tenderloins forabout 7–9 minutes. Place tenderloins in theoven and cook until internal temperaturereaches 155–160˚F.Citrus Jalapeño GlazeStir together all ingredients in a mediumsauce pan. Bring to a boil over mediumhighheat.Reduce heat to medium, stirring often;reduce to half and serve on tenderloin or onside. Garnish with grated orange rind.PORK:2 Tbsp. olive oil2 pork tenderloins(equal to 2 lb.)Chef special seasoning1 cup of citrus jam for glaze1 small jalapeño1 bunch basil1 bunch oregano1 bunch parsleyCITRUS GLAZE:3 medium jalapeno peppers,seeded and finely chopped1⁄2 cup lemon juice1⁄2 cup lime juice1 cup orange juice2–4 garlic cloves, minced1 Tbsp. olive oil3 Tbsp. Pennsylvaniamaple syrup1 tsp. salt (optional)1⁄2 tsp. fresh ginger1⁄2 tsp. mesquite coffeeseasoning3 Tbsp. grated orange rind(for garnish)continued next pageWINE PAIRING Benigna’s Creek Traminette41
PORK DAYcontinued from previous pagePARMESAN COINS:1 1 ⁄3 cups all-purpose flour3⁄4 cup Parmesan cheese,freshly grated1 Tbsp. lemon zest2 1 ⁄2 Tbsp. fresh rosemary1⁄2 tsp. salt1⁄4 tsp. black pepper1⁄2 cup unsalted butter, cutinto 1 ⁄2-inch pieces1 large egg yolk1 Tbsp. fresh lemon juice1 Tbsp. Grand MarnierParmesan CoinsCombine flour, cheese, lemon zest,rosemary, salt and pepper in a blender.Pulse in the egg yolk, lemon juice andGrand Marnier. Continue to pulse untilyou form small moist crumbs that clumptogether.Create a 14-inch-long log that is 1¼ inch indiameter.Place in refrigerator for about 4 hours.Heat oven to 375˚F.Lay parchment paper onto a sheet tray andcut dough into ¼-inch slices.Place dough slices on parchment paper andbake in the oven for 8–10 minutes or untillightly brown.DAIRYSPOT.COM HEALTHY TIPPork is packed with important vitaminsand minerals, including B vitamins(thiamin, niacin, riboflavin and vitaminB-6). It’s also full of phosphorus forstrong bones, potassium for fluidbalance and zinc for a healthy immune system.42
- Page 2 and 3: 2013 Recipe BookContentsMUSHROOM DA
- Page 6 and 7: MUSHROOM DAYMushroom Duxellefor Pas
- Page 15 and 16: MUSHROOM DAYSeared Scallopswith Cha
- Page 20 and 21: VEGETABLE DAYTony’s Giambotte(Gra
- Page 22 and 23: Renee’s Sautéed SaupeVEGETABLE D
- Page 24 and 25: VEGETABLE DAYcontinued from previou
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- Page 30 and 31: WEIS DAYComfort Food Makeoverfeatur
- Page 32 and 33: WEIS DAYWild Mushroom and &Gruyere
- Page 34 and 35: WEIS DAYKettle StyleJambalayapresen
- Page 36 and 37: WEIS DAYTesoroMarinara Sause Saucep
- Page 40 and 41: PORK DAYSautéed Medallions of Pork
- Page 42 and 43: Roast Stuffed Pork Loinwith Buttern
- Page 46 and 47: PORK DAYHerb Roasted Pork Loinover
- Page 48 and 49: PORK DAYDijon-Crusted Porkwith Pan-
- Page 50: PORK DAYBabunya’sPork Chop Milane
- Page 55 and 56: BEEF & VEAL DAYcontinued from previ
- Page 57 and 58: BEEF & VEAL DAYcontinued from previ
- Page 62 and 63: APPLE DAYRoasted Loin of Porkwith a
- Page 64 and 65: APPLE DAYFried AppleBread Puddingpr
- Page 66 and 67: APPLE DAYcontinued from previous pa
- Page 68 and 69: APPLE DAYcontinued from previous pa
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- Page 72 and 73: Caramelized Brussel Sproutsand Appl
- Page 74 and 75: APPLE DAYcontinued from previous pa
- Page 78 and 79: Mozzarella-RicottaFlatbread3-EVERY-
- Page 80 and 81: 3-EVERY-DAY OF DAIRY DAYTiramisupre
- Page 82: SpecialtyCrops Day
- Page 85 and 86: SPECIALTY CROPS DAYFresh Pennsylvan
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- Page 91 and 92: SUPPLEMENTAL RECIPEScontinued from
- Page 93 and 94: SUPPLEMENTAL RECIPESBaked Apples wi
PORK DAYHerb Seared Pork Tenderloinswith Citrus Jalapeños Glaze,Served on Parmesan Coinspresented by Kasey KirkExecutive Chef, PA Farm Show Complex & Expo Center& Centerplate CateringPork TenderloinsRemove all silver skins, heat oil in a skilletand sear the herbed pork tenderloins forabout 7–9 minutes. Place tenderloins in theoven and cook until internal temperaturereaches 155–160˚F.Citrus Jalapeño GlazeStir together all ingredients in a mediumsauce pan. Bring to a boil over mediumhighheat.Reduce heat to medium, stirring <strong>of</strong>ten;reduce to half and serve on tenderloin or onside. Garnish with grated orange rind.PORK:2 Tbsp. olive oil2 pork tenderloins(equal to 2 lb.)Chef special seasoning1 cup <strong>of</strong> citrus jam for glaze1 small jalapeño1 bunch basil1 bunch oregano1 bunch parsleyCITRUS GLAZE:3 medium jalapeno peppers,seeded and finely chopped1⁄2 cup lemon juice1⁄2 cup lime juice1 cup orange juice2–4 garlic cloves, minced1 Tbsp. olive oil3 Tbsp. <strong>Pennsylvania</strong>maple syrup1 tsp. salt (optional)1⁄2 tsp. fresh ginger1⁄2 tsp. mesquite c<strong>of</strong>feeseasoning3 Tbsp. grated orange rind(for garnish)continued next pageWINE PAIRING Benigna’s Creek Traminette41
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