Pork

Pork isn't something we eat a lot of, except for the Pork Tenderloin medallions you see here, and Grilled whole Pork Tenderloins or Grilled Pork Chops.  You can see my other pork recipes by clicking on the titles below.

Denny's Ribs When It's Raining

Italian Sausage the Mooney Way

Hot Dogs in the style of Hasty Tasty
There was, (maybe there still is, but I don't know for sure) a hot dog stand in Chicago called Hasty Tasty.  Kenne Wadas was, I think, the person who got Denny hung up on their hot dogs.  In any case, it was like this long rectangular shack, something like you would see in a resort town open only during the summer...or maybe at a carnival.   The front of it was one long opening where you would walk along on the outside watching them pass your hot dog down a sort of hot dog topping conveyor belt, as you nodded approval at each station.  At the far left of the building, you would finally be handed your hot dog - invisible under the enormous amounts of toppings on it - and go sit on their outdoor picnic tables (yes, even in the deepest snowy Chicago winters) and eat and spill and laugh and try to get your mouth open wider than it had ever been before.   So the next time you serve hot dogs, serve it with a few of the following ingredients and pretend you are at Hasty Tasty.  The *items are always on our table with hot dogs.  The bun, of course, is grill toasted.

Pigs in a Big Time Blanket
The hot dogs served in the Mooney house are Ball Park franks.  And they DO plump when you cook them.  We grill when cooking them any way but this way.  This is a recipe adapted from being a girl scout (along with Pot of Gold and Gypsy stew)   when we used to wrap our weinies in bread dough and hold them over an open fire and end up with gooey burned bread around a hot dog due to hunger and impatience.  Denny still loves this one and we can't get him over it.   LOL.   Don't be fooled by imitation recipes you may see that leave the ends open. You have been warned.

INGREDIENTS:

Ball Park Franks
Pillsbury Crescent Rolls in the Tube, separated into triangles
Cracker Barrel Cheddar Cheese, sliced lengthwise into 1/2" x 5" pieces

PROCEDURE:

Split the hot dog down its length and insert as much cheese as you pretty much can.  Then wrap the "stuffed" hot dog with TWO triangles of crescent roll dough, stretching it when necessary but being careful to overlap and totally cover the hot dog - top, bottom, and ends.  You can then sort of roll it around in your hands to make sure all of it is sealed.  Bake on a cookie sheet according to the Crescent Dough instructions.  Serve with dips like Chili, Mustard, Catsup, etc.  Be careful not to burn your tongue.  We eat these with a knife and fork.

Pan Fried Pork Medallions

Pork tenderloins are so readily available in the supermarkets these days that you can get them pre-marinated, in several flavors, or plain.   The pre-marinated variety is super for this if there is a flavor that appeals to you.  Otherwise, feel free to start with plain and either marinate it in the flavors you like, or paint it all with Dijon Mustard.  Plain can also be delightful if you are having side dishes that scream for attention.  This is really rather a procedure than a "recipe", because we just cut the tenderloins into medallions about 1/2"-3/4" thick and quickly pan fry them in butter with a tiny bit of olive oil.   They are very tender, and have a nice little crust if you get the pan hot enough to flash fry them.  Serve immediately.  I generally like to side them with either a baked or fried (like french fries) sweet potato.  Season the fried ones with salt and cinnamon.  Also, a chunky applesauce and a green steamed vegetable rounds things out nicely.  Have fun with it. 

	The 4 P's: Herbed Pork Tenderloin
	with Parmesan-Pepper Toasts & Pear Chutney

These are really like making medallions after cooking the pork tenderloins.  It reminds me a lot of our Fake Beef Wellington in the construction but the taste is so deliciously different.  This is a serious company type dish. This was taken from Southern Living for the specific quantities but is variable in biscuit type and sauce ... limited only by your own imagination and availability of fresh herbs and fruits by the season.

The Pork Tenderloin:

2 (3/4-1 pound) pork tenderloins
2 Tablespoons freshly ground pepper (I know it takes forever but it is well worth it)
2 Tablespoons chopped fresh rosemary (remember, no stems on rosemary)

Sprinkle tenerloins liberally with the pepper and rosemary.   Grill with lid down over medium high heat 14 to 17 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees.  turn them occasionally during this process.  Cut into 24 slices, placing them on top of parmesan-pepper toasts.

The Parmesan-Pepper Toasts:

These can be prepared 1 day ahead and stored in an airtight container:

2 cups self rising soft wheat flour
1/4 cup refrigerated shredded Parmesan cheese (more intense flavor if you substitute Pamesano   Reggiano)
1 teaspoon coarsely ground pepper
1/4 cup butter, cut up
2/3 cups buttermilk (don't say eewwww....think of it as really liquid sour cream)

Combined flour, cheese and pepper.  Cut butter into the flour mixture with a pastry blender until crumbly; add buttermilk, stirring until dry ingredients are moist.  Turn dough out onto a lightly floured surface; knead 3 to 4 times.  Roll dough to 1/4" thickness; cut with a 2" round cutter, and place on baking sheet. Reroll and cut trimmings until you have 2 dozen biscuits.

Bake at 425 degrees for 12 to 15 minutes or until lightly browned.

Top each biscuit toast with a pork medallion then top with something like fresh Pear Chutney, (or you can substitue chunky applesauce, or warmed orange marmalade or something like that)

The Pear Chutney:

4-1/2 pounds firm ripe pears, peeled & chopped
1 small green bell pepper, minced
1 cup raisins
4 cups sugar
1 cup crystallized ginger, chopped
3 cups white vinegar
1 cup water
1-1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 3oz. package liquid pectin

Bring all ingredients except pectin to a boil in a large Dutch oven. Reduce heat and simmer, stirring occasionally 2 hours or until pears are tender.   Stir in liquid pectin; return mixture to a boil, and boil, stirring constantly for 1 minute.  Remove from heat, skim off foam with a metal spoon.  Pour hot cutney into hot, sterilized mason jars, filling to within 1/4 inch from top.  Wipe jar rims and cover at once with metal lids and bands.  Process jars in builing-water bath 5 minutes.  Makes 11 6-ounce jars.  If you don't process it in a water bath, you can store sealed jars in the fridge for 1 week.  Obviously, it is better to process them and have some left for the next time you want to make it.  You will use almost 2 jars to top the tenderloin medallions.