Seasonal Pork Dishes Recipe
Recipe information
Make Seasonal Pork Dishes in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Autumn Apple-Cider Braised Pork Shoulder
Winter Citrus-Glazed Pork Medallions
Spring Herb & Lemon Slow-Roasted Pork Loin
Autumn Apple-Cider Braised Pork Shoulder
1. Prep and season
Pat the pork shoulder dry with paper towels. Season all over with 2 tsp salt and 1 tsp freshly ground black pepper. Lightly dust the pork with 2 tbs all-purpose flour, shaking off excess — this helps with browning and will slightly thicken the braising liquid.
2. Brown the pork
Heat a large Dutch oven over medium-high heat. Add 2 tbs neutral oil and 1 tbs unsalted butter. When shimmering, add the pork shoulder and brown on all sides, about 4–5 minutes per side, until a deep golden crust forms. Work in batches if needed. Transfer browned pork to a plate.
3. Sauté aromatics
Reduce heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, for 6–8 minutes until softened and beginning to caramelize. Add the smashed garlic and cook 30–45 seconds until fragrant.
4. Deglaze and build braise
Pour in 2 cups apple cider to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Stir in 1 cup low-sodium chicken stock, 2 tbs apple cider vinegar, 2 tbs brown sugar, and 1 tbs whole grain mustard. Add the thyme sprigs and 2 bay leaves. Bring the liquid to a gentle simmer.
5. Braise
Return the pork shoulder to the pot, nestling it into the liquid. Add the quartered apples around the meat. The liquid should come about halfway up the pork — if needed, add up to 1/2 cup additional stock or cider. Cover with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise for 2 to 2 1/2 hours, or until the pork is fork-tender and easily pulls apart.
6. Finish and serve
Remove the pot from the oven and transfer the pork to a cutting board. Tent with foil and rest 10 minutes. Meanwhile, place the pot on the stove over medium heat and reduce the braising liquid for 6–8 minutes until slightly thickened; skim fat if desired. Shred or slice the pork, return to the sauce to coat, or serve the sauce spooned over slices. Sprinkle chopped parsley before serving.
Winter Citrus-Glazed Pork Medallions
7. Prep
Trim silver skin from the pork tenderloin and cut crosswise into 1-inch thick medallions. Pat dry and season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
8. Sear medallions
Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When foaming subsides, add pork medallions in a single layer without crowding. Sear 2–3 minutes per side until golden-brown and registers 140°F (60°C) for medium (pork will continue to rise). Transfer medallions to a plate and loosely tent with foil.
9. Make citrus glaze
Reduce heat to medium. In the same skillet, add the minced shallot and sauté 1–2 minutes until softened. Add 1 cup fresh orange juice, 1 tbs lemon juice, 2 tbs honey, and 1 tbs soy sauce. Bring to a simmer and let reduce for 4–6 minutes.
10. Thicken and finish
Mix 1 tsp cornstarch with 1 tbs cold water to create a slurry. Whisk slurry into the simmering glaze; cook 1–2 minutes until glossy and slightly thickened. Remove from heat and stir in 1 tsp chopped fresh rosemary and 1 tsp orange zest. Return the pork medallions to the pan, spoon the glaze over them, and heat through for 1 minute. Serve immediately.
Spring Herb & Lemon Slow-Roasted Pork Loin
11. Make herb rub
In a small bowl combine 2 tbs olive oil, 4 minced garlic cloves, 2 tsp lemon zest, 2 tbs lemon juice, 2 tbs chopped fresh parsley, 1 tbs chopped fresh thyme, 1 tbs chopped fresh oregano (or 1 tsp dried), 1.5 tsp kosher salt, and 1 tsp black pepper. Mix into a paste.
12. Season and sear
Rub the herb mixture all over the 3 lb pork loin, coating evenly. Let rest at room temperature for 20–30 minutes (or refrigerate for up to 2 hours). Preheat oven to 300°F (150°C). Heat a heavy ovenproof skillet or roasting pan over medium-high heat and add 2 tbs olive oil. Sear the pork loin on all sides (about 3–4 minutes per side) until nicely browned.
13. Roast with shallots and wine
Scatter 4 halved shallots around the loin in the pan. Pour 1 cup dry white wine (or chicken stock) into the pan to deglaze, scraping up browned bits. Transfer the pan to the oven and roast at 300°F (150°C) until the internal temperature registers 140°F (60°C), about 45–60 minutes depending on thickness. Baste once halfway through with pan juices.
14. Rest and slice
Remove the pork from the oven and transfer to a cutting board. Tent with foil and rest 10–15 minutes (temperature will rise a few degrees to 145°F). While resting, spoon pan juices into a small saucepan and reduce over medium heat for 3–4 minutes to concentrate flavor. Slice the pork into 1/2-inch slices and spoon reduced pan juices over the slices. Serve with additional lemon wedges if desired.
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