Saucy Garlic-Roasted Pork with Broccoli Slaw
Curry Chicken and Mango Salad with Couscous
Makes 6 to 8 Servings
Makes 6 Servings
There are few side vegetables that complement the flavor of grilled meat better than a hot and sour slaw. Fortunately, packaged broccoli slaw with shredded broccoli, carrots, and cabbage is available. Using a packaged slaw cuts the preparation time dramatically, plus, unlike cabbage, the broccoli remains crisp-tender even after cooking.
Everyday chicken salad can be turned into a sumptuous and tantalizing meal-in-one dish by adding garnishes such as grapes and mangoes, and dressing the salad in a vibrant curry-ginger yogurt sauce. Serve it on a bed of toasted couscous to round out the meal.
Sauce 1¼ cups hoisin sauce 5 tablespoons soy sauce 3 tablespoons rice wine, sake, or dry white wine 2½ tablespoons chopped garlic 2 tablespoons fresh ginger, chopped 1¾ pounds pork tenderloin, trimmed of fat and gristle 1 9-ounce bag broccoli slaw (about 3½ cups) 1½ cups carrots, grated or shredded ½ pound fresh angel-hair vermicelli or spaghetti 1 teaspoon toasted sesame oil 1. Preheat oven to 375°F. Line a roasting pan with foil. 2. For the sauce: Mix all ingredients with ¾ cup water in a small bowl. 3. Put tenderloin on a pie plate or quiche pan covered with foil. Spread ¹⁄3 of sauce over pork so surface is covered. Roast 45 to 50 minutes, until internal temperature reaches 150°F. Remove and let cool. Pour remaining sauce into a saucepan and set aside. 4. Bring 3 quarts water to a boil in a large pot. Add slaw and carrots, and cook 1½ minutes. Using a handled strainer, remove vegetables, refresh in cold water, remove, and drain. Reheat water until boiling. Add noodles and cook until al dente. Drain and rinse under cold, running water. Drain again and, using kitchen shears, cut into 6-inch lengths. Toss noodles in toasted sesame oil. 5. Bring remaining sauce to a boil. Reduce heat to low and keep warm. 6. Cut cooled pork across the grain into thin slices. Arrange noodles in a large, shallow serving bowl, leaving a small indentation in middle for meat. Arrange carrots and slaw atop noodles. Arrange meat in center and drizzle some warm sauce over mixture. Serve remaining sauce on the side. To serve, let each diner portion some noodles onto their plate with tongs, adding shredded vegetables, and topping with hoisin sauce.
cook's note To prepare the pork loin using a gas or charcoal grill, grill over medium-high heat about 7 to 8 minutes on each side for medium-cooked and 8 to10 for well cooked, then turn off heat, cover, and let sit on grill 5 minutes, until internal temperature reaches 145°F to 150°F.
Salad 3 slices fresh ginger about the size of a quarter, smashed lightly with flat side of a knife 3 tablespoons rice wine or sake 2 boneless, skinless chicken breasts (about 1¼ pounds), fat removed 2 teaspoons olive oil 1 teaspoon ground cumin (optional) ½ teaspoon dried red chili flakes (optional) 1 teaspoon salt 1½ cups whole-wheat or plain couscous 4 stalks celery, trimmed and cut into ½-inch dice ¾ pound red seedless grapes 1 large ripe mango (about 1¼ pounds), peeled, pitted, and cut into ¼-inch dice ½ cup minced scallion greens 1 head romaine lettuce, with outer leaves removed 1½ tablespoons chopped fresh mint or cilantro Dressing 2 teaspoons high-quality curry powder, such as Madras 1 2-inch piece fresh ginger (about 2 tablespoons), peeled and cut into ½-inch pieces 3 cloves garlic, smashed and peeled 2 cups plain, low-fat Greek yogurt 1 teaspoon salt, or to taste ¼ teaspoon freshly ground black pepper 2 tablespoons freshly squeezed lemon juice (about ½ lemon) 1. For the salad: Bring 1 quart water, ginger, and rice wine to a boil in a medium saucepan. Add chicken, partially cover, and return to a boil. Reduce heat to medium-low and simmer uncovered 12 minutes, until chicken is cooked. Remove chicken and let cool, reserving broth for couscous and dressing. 2. To prepare couscous, heat oil in a medium saucepan about 20 seconds, until very hot. Add cumin and chili flakes, and sauté over medium-high heat about 15 seconds, until fragrant. Add 1½ cups reserved chicken broth and salt, cover, and heat until boiling. Add couscous, stir, and remove from heat. Let sit 5 minutes, then stir with a fork to separate grains. Cover and set aside. 3. While couscous is cooking, prepare dressing: Toast curry powder in a dry frying pan 3 to 4 minutes, stirring over medium-high heat, until fragrant. Drop ginger and garlic down feed tube of a food processor fitted with a steel blade with motor running. Pulse until finely chopped. Add curry powder, yogurt, salt, pepper, lemon juice, and ½ cup reserved chicken broth. Process until smooth. Adjust seasoning to taste. (continued on page 32)
spring 2013 real food 31