Des Moines — During the summer months everyone looks for economical recipes that can be prepared in advance and served with simplicity. During fall and winter we look for the same qualities. We also want dishes that are satisfying and filling.
Here is a group of new salad recipes that fill those demands and are appropriate for serving all year round. Introduced to food editors at a dinner hosted by the National Pork Council they were created by Chef Louis Szathmary, owner of The Bakery restaurant in Chicago.
These are elegant recipes, or call them gourmet if you like. They are all made with pork tenderloin, but don't think automatically this means they're expensive.
Compared with a traditional serving of pork, each recipe uses a small amount of the choice tenderloin, yet provides a substantial dish because of the other ingredients.
Today's port products have a lower fat content than in the past, resulting in a meat that still has the wonderful pork flavor but is lighter and leaner than it used to be.
It is now a more versatile meat and can be served in many of the familiar ways as well as in the new salads. For a familiar pork dinner in a slightly different manner, cook an elegant crown roast of pork on the backyard grill.
Talk to the butcher about making up the crown roast by joining two center rib roasts to form a circle, with the rib ends standing upright. It's a job easily done by a professional.
Here's the crown roast recipe along with Louis Szathmary's special seasonal salads with pork tenderloin. Two of them can be quite spectacular, served in hollowed-out fresh oranges or apples. Each has an interesting ingredient that makes it special. Pork Waldorf Salad in Apples 8 to 10 ounces pork tenderloin Sprinkling of salt 1 tablespoon Worcestershire sauce Salt and pepper to taste 4 medium-size apples Juice of half a lemon 1 cup chopped parsley 1 cup chopped walnuts 1 1/2 cups to 2 cups mayonnaise
Place pork tenderloin on aluminum foil and salt very lightly, then roll firmly into the foil. Close both ends.
Place it in a frying pan, add enough water to cover about half way. Cover, bring water to boil. Lower heat to simmer.
After 20 minutes, turn tenderloin, simmer for another 20 minutes. Remove from stove, cool in pan 30 minutes, then open foil, remove tenderloin and cool completely. (Use the cooking liquid as a stock for any soup or for poaching fish or shrimp.)
Cut pork into 1/2-inch cubes, mix with Worcestershire sauce. Chill.
Cut off tops of apples, rub cut surface with lemon juice. Remove the inside of apples using a small ice cream or melon scoop, or a grapefruit knife.
Cut removed fruit into small pieces and discard core. Rub apple with lemon juice to avoid darkening.
Remove 2 tablespoons from the 1 cup chopped walnuts, set aside. Mix mayonnaise with marinated pork, fold in walnuts, celery, and pieces of apple. Divide among four apples, sprinkle top of each with 1/2 tablespoon chopped walnut. Replace top of apples, secure with a toothpick. Chill and serve. Oriental Pork-Sesame Salad 8 to 10 ounces pork tenderloin 2 tablespoons soy sauce, diluted with 2 tablespoons water 1 teaspoon sesame oil 1 clove garlic, crushed 1 tablespoon lard for frying pork 2 to 3 bunches of scallions 2 tablespoons toasted white sesame seeds
Cut tenderloin into 4 to 5 pieces. Pound each piece between two sheets of plastic as thin as possible.
In a bowl mix soy sauce, water, sesame oil, and add crushed garlic.Stir with your finger pressing on the garlic.
Brush the liquid on each piece of thin pounded pork, then place all the pork in the bowl with the remaining liquid. Let it stand at least 30 minutes.
Heat lard in frying pan, and fry quickly each piece of meat, putting back after frying into bowl where it was marinated. Let it cool, then chill.
Meanwhile, peel scallions and cut into 3-inch pieces, white and light green parts only. Save tops for other use. With a sharp knife, sliver scallions lengthwise into very thin pieces. You should have at least 3 cups. Drop scallions in ice water, let stand for about half an hour. Pieces will curl.
To assemble salad, remove and pat dry scallions, mix with pork, and add, if you wish, a little more of the soy sauce mixture from the bowl and a little more sesame oil, according to taste.
In a small dry pan over medium heat toast sesame seeds, watching carefully and stirring constantly to prevent burning. When light golden yellow, remove from pan and let cool. Sprinkle on salad and serve on lettuce leaves or in a bowl.
Yield: 4 ample servings of a luncheon main course. Pork Tenderloin in Fresh Orange Shells 8 to 10 ounces pork tenderloin Sprinkling salt 2 large oranges 1 cup thin sliced celery 1 cup heart of lettuce, chopped 1/2 cup orange juice
Prepare pork as in Pork Waldorf Salad.
Cut both oranges in half, remove inside flesh with grapefruit knife or small paring knife. Cut into 1/2-inch chunks, removing as much white membrane and pulp as you can. Save for later use. Chill orange.
Slice cooked pork into 1/2-inch cubes. Chill.
Slice celery and lettuce and chill.
Gently fold orange juice into mayonnaise, then fold in chilled cubes of pork, sliced celery, orange pieces, and chopped heart of lettuce.
Divide mixture among the orange halves. It will be piled high. Serve on lettuce leaves or on paper doilies.
If oranges are not large enough, you won't be able to put all the salad into the four halves. Keep the rest for second helpings.
If you are artistically inclined, before you cut oranges in half, you can cut long slivers of orange zest from the whole oranges in a nice pattern and sprinkle the zest on the top of the salad. Serves 4. Crown Roast of Pork Al Fresco 1 16-rib pork crown roast (about 7 to 8 pounds) Salt and pepper 3/4 cup light brown sugar, packed 1 tablespoon cornstarch 3 tablespoons prepared mustard 2 tablespoons lemon juice 1 cup orange juice 1/2 teaspoon salt
Make a ball of foil to fill cavity of roast; press into cavity to hold open. Wrap bone tips individually with foil. Insert meat thermometer between ribs. Sprinkle roast with salt and pepper. Roast in covered kettle charcoal barbecue grill over a foil drip pan until thermometer reaches 170 degrees F., about 2 1/2 hours.
Meanwhile, in small saucepan, combine brown sugar, cornstarch, and mustard. Stir in lemon juice, orange juice, and salt. Heat to boiling, stirring until smooth and thickened.
Brush roast several times during last 15 minutes of grilling. Serve with remaining glaze. Serves 8 to 12. Summer Garden Stuffed Tomatoes 1/4 cup butter or margarine 2 cups regular long-grain rice 3 1/2 cups canned chicken broth 2 teaspoons dried basil leaves 1/2 cup chopped fresh parsley 1 can (4 ounces) sliced mushrooms, drained 8 large, ripe tomatoes (3 to 3 1/2 inches) Salt and pepper
In large saucepan, melt butter over moderate heat; cook rice 1 minute. Add broth and basil. Heat to boiling. Partially cover rice; cook just until most of the broth has evaporated. Cover and cook rice over low heat until rice is tender and all liquid has been absorbed.
With fork, toss rice with parsley and mushrooms. Remove rice from heat.
Cut tops off tomatoes. Scoop or cut out pulp; discard seeds. Chop pulp. Add 1 cup chopped tomato pulp to rice mixture. (Use leftover pulp and tomato tops for other recipes.)
Season inside of tomato shells with salt and pepper. Spoon about 1/2 cup rice mixture into each shell. Put leftover rice in a buttered small dish and cover. Place tomatoes in 13 by 9 by 2-inch baking pan. Cover with foil. Bake in 350 degrees F. oven or on grill just until tomatoes are heated through, about 20 minutes. Makes 8 servings.