(BPT) – “Meals are only as good as the ingredients that they’re made with, and some of the best meals are a lot simpler than you would think,” says Colby Garrelts, a James Beard Foundation award-winning chef. “When you start with premium, high-quality foods, all you need are a few basic ingredients to create a simple yet elegant, flavorful dish.”
To ensure you’re using high-quality foods, look no further than the label. For example, all-natural Smithfield Prime Fresh Pork states right on the packaging that it contains no artificial ingredients or added preservatives and is 20 percent more tender than other leading brands.
To enhance your recipe repertoire with only a few pantry staples, try these dishes from acclaimed chefs Colby Garrelts and Jose Mendin. Whether you have a dinner party or you’re simply looking to elevate your weeknight meal, these recipes will be sure to impress — and your friends and family will never know just how easy they were to prepare.
Visit www.smithfield.com for additional meal ideas and recipe inspiration for any occasion.
Lemon-Herb Roasted Pork Sirloin
Created by Chef Colby Garrelts, 2013 James Beard Foundation “Best Chef: Midwest” award winner
Ingredients:
1 Smithfield Prime Boneless Pork Sirloin Roast
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped garlic
1 tablespoon kosher salt
2 teaspoons black pepper
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh oregano
2 teaspoons finely grated lemon zest
Directions:
Heat the oven to 350 F. In a small bowl, combine the olive oil, garlic, salt, pepper, sage, oregano and lemon zest; coat pork sirloin completely with the rub.
Place the pork roast on a rack in a roasting pan; pour water into bottom of pan until 1/2-inch deep. Roast pork until internal temperature reaches 145 F to 160 F, about 1 hour.
Remove pork roast from oven, tent loosely with foil, and let stand 20 minutes before carving.
Serve with collard greens on the side.
Sauteed Pork Chops with Romesco
Created by Chef Jose Mendin, five-time James Beard Foundation “Best Chef: South” award nominee
Ingredients:
4 Smithfield Prime Bone-In Pork Chops (1-inch thick)
2/3 cup hazelnuts
1/4 cup pine nuts
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
5 cloves garlic
2 tomatoes, halved
1/2 cup piquillo chiles
2 tablespoons sherry vinegar
1 tablespoon kosher salt
Directions:
Heat oven to 325 F. Toss hazelnuts and pine nuts with 2 tablespoons olive oil; spread on small baking sheet. Toast in oven until golden brown.
On another baking sheet, spread additional 2 tablespoons of olive oil; place garlic, tomato halves (cut side down), and piquillo chiles on pan. Roast until ingredients begin to caramelize.
In food processor or blender, puree all toasted and caramelized ingredients until smooth. Add sherry vinegar and salt, to taste. While processor or blender is running, slowly add 1/4 cup olive oil to the sauce until emulsified.
Toss pork chops in marinade. Cover and refrigerate for at least 1 hour.
In large skillet, heat remaining 2 tablespoons of olive oil over medium-high heat. Sautee pork chops for 5 to 7 minutes per side until internal temperature reaches 145 F to 160 F. Let stand 3 minutes before serving.
Serve with roasted vegetables on the side.
