Page 26 - Trending_102918

Fast, Flavorful and Festive Holiday Dishes
(Family Features) From office potlucks and cocktail parties to family dinners and beyond, the mealtime celebrations during the holidays are endless. Whether you’re serving as a host or bringing your signa- ture dish to a get-together, these tips can help you own the holiday season without breaking a sweat:
1. Stick with fewer, easy-to-find, high-quality ingredients.
2. Look for products that help you cut down on time but don’t skimp on flavor, like Smithfield Marinated Fresh Pork, which is pre-seasoned and comes in a variety of cuts and flavors.
3. Sprinkle and decorate finished dishes with fresh, seasonal herbs for a festive touch.
To help get you inspired in the kitchen, try this recipe for Fresh Pork and Kala- mata Flatbreads for a savory appetizer made with less than 10 ingredients, or Fresh Pork with Sweet Balsamic-Red Wine Reduction for a decadent main course you can have ready in just 30 minutes.
For more quick and easy holiday recipe ideas, visit SmithfieldRealFlavorRealFast. com.
Fresh Pork with Sweet Bal- samic-Red Wine Reduction
Prep time: 5 minutes
Cook time: 25 minutes
Servings: 4
1 Smithfield Applewood Smoked Bacon
Marinated Fresh Pork Loin Filet 1 tablespoon olive oil, divided 1/3 cup dry red wine
3 tablespoons balsamic vinegar 2 tablespoons sugar
1 teaspoon chopped fresh rosemary
Cut pork loin filet into 3/4-to-1-inch thick chops.
In large, nonstick skillet over medium heat, heat 1/2 tablespoon olive oil.
Cook half the pork chops 4-5 minutes on each side until internal temperature
reaches 150 F. Remove pork chops from skillet and place on rimmed serving platter; cover to keep warm. Repeat with remaining olive oil and pork chops.
In same skillet, combine wine, vinegar and sugar. Bring to boil over medium-high heat; cook 3-5 minutes until slightly thick- ened, or until liquid is reduced to 1/4 cup.
Serve pork chops drizzled with wine reduction and sprinkled with rosemary.
Fresh Pork and Kalamata Flatbreads
Prep time: 5 minutes
Cook time: 35 minutes
Servings: 6
1 Smithfield Roasted Garlic & Cracked
Black Pepper Marinated Fresh Pork Ten- derloin
1 tablespoon extra-virgin olive oil
1 can (13.8 ounces) refrigerated pizza crust dough
3/4 cup sliced sun-dried tomatoes in olive oil
1/2 cup sliced Kalamata olives, drained 1 teaspoon crushed dried rosemary
Cut pork tenderloin into 3/4-inch cubes. Heat oven to 400 F. In large skillet over
medium-high heat, heat olive oil. Stir-fry pork 8-10 minutes, or until well browned.
Unroll pizza dough and press onto greased sheet pan, about 18-by-13 inches; cut into six rectangles.
Drain tomatoes, reserving oil. Brush tops of flatbreads with sun-dried tomato oil, reserving about 1 tablespoon. Top with pork, drained tomatoes, olives and rosemary, pressing into dough lightly with fingertips.
Bake 18-21 minutes until edges are golden brown.
Remove from oven. Drizzle remaining sun-dried tomato olive oil evenly over flat- breads; let stand on baking sheet 2 minutes before serving.
#14522
Source: Smithfield
26 | TRENDING