Rum Drunk Pork Chops - NuWave Pro Plus Manual And Cookbok

Parmesan Pork Medallions
Serves: 4
1 (1-pound) pork tenderloin
2 tablespoons seasoned breadcrumbs
1 tablespoon grated Parmesan cheese
¼ teaspoon salt
1 dash pepper
2 teaspoons olive oil
2 tablespoons onion powder
2 tablespoons garlic powder
Directions:
1. Cut pork into 8 slices and flatten to
¼-inch thickness.
2. In large re-sealable plastic bag,
combine breadcrumbs, cheese, salt
pepper and seasonings.
3. Drizzle olive oil into bag to moisten.
4. Add pork to bag 1 slice at a time and
shake to coat well.
5. Arrange medallions on 3-inch rack and
cook at 350°F for 3-4 minutes per side.
6. Serve Immediately.
Dijon Herb Roasted Pork
Medallions
Serves: 4
12 (4-ounce) pork medallions
2 tablespoon Dijon mustard
½ cup tablespoon olive oil
4 sprigs parsley leaves, chopped
2 teaspoon garlic, chopped
1 teaspoon sugar
1 teaspoon red pepper flakes
2 teaspoon salt
1 teaspoon black pepper
Directions:
1. Mix all ingredients, except pork,
together in large mixing bowl.
2. Add pork to marinade and toss until
coated.
3. Transfer to airtight container and
refrigerate for 1-2 hours.
4. Place pork on 3-inch rack and cook
at 350°F for 3-4 minutes per side.
5. Let pork rest for 3 minutes before
serving.
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Rum Drunk Pork Chops

Serves: 2-3
3 double cut bone-in pork chops
½ cup dark rum
2 tablespoons balsamic vinegar
¼ cup brown sugar
1 tablespoon chili powder
1 teaspoon red chili flakes
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons butter, melted
Directions:
1. Place pork chops in shallow baking
dish; set aside.
2. Mix remaining ingredients in small
mixing bowl until fully incorporated.
3. Pour marinade over pork chops and
let sit for 30 minutes, turning chops
frequently.
4. Place pork chops on 3-inch rack and
cook at 350°F for 8 minutes per side.
5. Serve hot.
Tip: Cook the chops until the internal
temperature reaches 145°F.
Brazilian Pulled Pork
Serves: 4-6
Pork Ingredients:
3 pounds pork shoulder
½ teaspoon cumin seeds
¼ teaspoon whole allspice
½ teaspoon black peppercorns
2 tablespoons annatto
6 large garlic cloves, coarsely
chopped
1½ teaspoon kosher salt
1 teaspoon dried oregano, crumbled
⅓ cup fresh orange juice
⅓ cup distilled white vinegar
Dry Rub Ingredients:
¼ cup paprika
⅛ cup plus 1 tablespoon granulated
garlic
⅛ cup granulated onion
⅛ cup kosher salt
⅛ cup black pepper
⅛ cup cumin
1 tablespoon ancho or chipotle
pepper
⅛ cup mustard powder
1 tablespoon cayenne pepper
1 cup brown sugar
Directions:
1. Combine all pork ingredients,
except pork, in large dish storage
bag.
2. Coat pork shoulder in marinade
and refrigerate, covered, for 1 hour.
3. Combine rub ingredients in dish
and set aside.
4. Once roast has finished marinating,
pour marinade directly into liner
pan.
5. Place roast on 1-inch rack and rub
all sides with dry rub seasoning.
6. Cook at 325°F for 1 hour.
7. Flip roast and cook at 225°F for 1
hour.
8. Cook at 200°F for 1 hour.
Tip: Cooking with the marinade in the
liner pan helps retain moisture in the
roast.
Fall Pork Roulade
Serves: 4
1 teaspoon olive oil
¾ cup chopped onion
¾ cup chopped Fuji apple
2 teaspoons minced fresh garlic
1 tablespoon cider vinegar
1 teaspoon chopped fresh rosemary
1 (1-pound) pork tenderloin, trimmed
¼ teaspoon kosher salt, divided
¼ teaspoon freshly ground black
pepper
Directions:
1. Heat large skillet on stovetop on
medium-high heat.
2. Coat skillet in oil and add onion,
apple and garlic and sauté for 5
minutes, until tender.
3. Add vinegar and rosemary and
cook for 1 minute.
4. Transfer apple mixture to small
bowl; set aside.
5. Starting in center, butterfly pork
lengthwise and lay flat on clean
work surface.
6. Cover pork in plastic wrap and
pound to even thickness with mallet.
7. Season pork with salt and pepper
and top with apple mixture.
8. Spread apple mixture evenly and
roll up pork like a jellyroll.
9. Place pork on 3-inch rack seam
side up and bake at 350°F for 14-15
minutes per side.
10. Remove pork from Oven and let
stand for 5 minutes before slicing.
Tip: Cook pork until internal
temperature reaches 145°F.
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