Preheat an oven to 350 degrees Rub 2 Tbs Mustard and Beer onto the Pork Tenderloin and leave at room temperature for 20 minutes. Heat the Oil in an oven-proof frying pan until shimmering. Add the Pork and sear on all sides until golden, about 6 minutes. Move the pan to the oven. Cook until the internal temperature of the thickest part of the Pork is 160 degrees, about 15-20 minutes. Place the Tenderloin on a cutting board and let rest while you epare the Salad.
To cook Pork Chops:
Pat Chops dry and season with Salt and Pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then brown Chops, about 3 minutes per side. Transfer skillet to 350ºF oven and roast until an instant-read thermometer, inserted horizontally 2 inches into meat, registers 155ºF, about 8 to 10 minutes. Transfer Chops to a cutting board, leaving fat in skillet. Cut Chops into cubes, place in a platter and cover chopped Pork Chops loosely with foil to keep warm.
Saute the Apples until golden brown and semi-soft. Add the Shallots and Apricots and flambé with Brandy. Add the remaining ingredients. Transfer the "Opera" to an ice bath and chill until cold. Roast the Pork in the oven until golden brown with the Onions, Carrots, and Garlic. Add the herbs and the tomato paste and fill pan up with water. Simmer slowly for 2 hour until the sauce is reduced by half. Strain, degrease, and finish with some salt according to taste.
Season the Cutlets with Salt and Pepper. Dredge in Flour and shake off excess. Dredge in lightly beaten Egg. Heat clarified Butter in a large skillet and pan fry Pork until nicely browned. Remove from pan. Remove clarified Butter from pan and deglaze the pan with White Wine. Reduce by half and add brown Beef stock. Reduce by half. Add Lemon Juice, Lemon Zest and Capers. Swirl in cold Butter to create an emulsion. Add chopped Parsley and adjust seasoning. Arrange two pieces of pork on each plate and spoon sauce over the top.
Trim Pork Tenderloin and remove all skin and place in a small bowl. Combine the Citrus Reduction, Honey, Mustard, Brandy, Bay Leaves, Rosemary and Cayenne Pepper. Pour over the Pork. Keep the meat submerged in the marinade for several hours or overnight.
Remove Pork from marinade and blot dry. Reserve the Marinade. Heat clarified Butter in skillet and sear the Pork on all sides. Place on rack in a roasting pan and roast in a pre-heated oven at 350 degrees for about 10 minutes. Remove from oven and keep warm.
Toast and seed the chilies make sure they do not burn.
Let the chilies cool and then grind them with the garlic and salt.
Put everything back in the oven and toast until the garlic is dried.
When the spice is cool grind them one more time. Hold covered until needed for use.
Grilled sweet potatoes
1. Season the pork generously with salt and pepper. You can also add any other spices that you prefer like coriander, cumin, allspice, etc.
2. Let the meat rest in refrigerator for a few hours, or even better, if left overnight
3. Melt the lard
4. Drain the pork of any of its juices, then put in an oven proof container that’s just wide enough to fit the pork in a single layer if possible.
5. Pour the fat over the top, then submerge all other items, cover with a lid and cook at 225 until meat is very tender and falling apart. Approx. 2-3 hours.
Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.
In a small bowl, combine the dry rub ingredients. Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat.
When the grill reaches 250 degrees Fahrenheit, place pork butt on the void side of the grill over the water pan, close the lid, and cook over indirect heat for 4 hours.
Flatten the meat with a meat hammer inside a zip log bag.
Season with salt and pepper and then coat in flour.
Coat in beaten egg and then coat in breadcrumbs (press the bread crumbs firmly on
with your hands).
Heat oil in a pan and then fry the Schnitzel on both sides until brown and the meat is
cooked through. Approx. 4 mins on both sides.
Serve with Roasted Potatoes, Spaetzle, Mashed Potatoes or German Potato Salad.
Once cooked serve right away.
Mix Flour, Salt, and Pepper, in shallow dish. Add Chops; turn to evenly coat both sides with the Flour mixture. Heat Oil in large skillet on medium heat. Add Chops; cook 5 to 8 minutes on each side or until cooked through. Remove Chops from skillet, reserving drippings in skillet. Cover Chops to keep warm. Add Wine to skillet. Bring to boil, stirring frequently to loosen browned bits from bottom of skillet. Add Pears and Mustard; return to boil. Reduce heat to medium-low; simmer 5 min. or until thickened. Spoon over Chops.