Bolognese

from Real Simple January 2019

Ingredients:
1/2 cup (1 stick) butter
2 yellow onions, chopped
6 carrots, chopped
12 cloves garlic, thinly sliced
1 1/2 lb. ground sirloin
1 1/2 lb. ground pork
1 cup dry white wine
1 28-oz. can tomato puree
1 28-oz. can whole peeled tomatoes
12 fresh basil leaves
2 dried bay leaves
1 1/5 Tbsp. kosher salt
1/2 tsp. crushed red pepper
2 Tbsp. balsamic vinegar

Instructions:
Melt butter in a large dutch oven or pot over med-high heat. Add onions, carrots and garlic and cook, stirring occasionally, until softened, 7-8 minutes. Add beef and pork (I usually pre-cook the beef, so I just add pork to cook through, then I add pre-cooked beef), stirring and breaking up with a wooden spoon until no longer pink and just cooked through, 8-10 minutes.

Add wine and increase heat to high. Bring to a boil and cook until liquid reduces by half, 6-8 minutes. Add tomato puree, whole tomatoes and their juices, basil, bay leaves, salt and crushed red pepper, breaking up tomatoes with a spoon. Reduce heat to low; cover and simmer, stirring often, until thickened and reduced to 8 cups, about 1 1/2 hours.

Discard bay leaves and stir in vinegar. Store tightly covered in the fridge for up to 5 days or freeze for up to 3 months.

Pork Dumplings

Recipe from Hello Fresh Pork DIY Dumplings

Ingredients:
8 oz. ground pork
1 thumb ginger, minced
2 cloves garlic, minced
2 scallions
soy sauce
salt & pepper
Wonton wrappers
1 T. sugar

Instructions:
Filling Dumplings:
Combine Pork, ginger, garlic, scallion whites and 1 t. soy sauce. Season with salt and pepper.
Fill a small bowl with water and keep within reach.
Place wonton wrappers on dry, clean surface.
Place 1 t. filling in center of wrapper.
Dip fingers in water, use them to moisten 2 adjacent edges of wrapper.
Fold diagonally so dry edges meet wet edges, forming a triangle.
Press edges with fingers to seal.
Set aside under a damp paper towel and repear until all filling is used.

Frying Dumplings:
Heat a thin layer of oil in large pan over medium high heat (recipe says 2 T. but I found we needed much more). Add as many dumplings as you can fit without crowding. Fry until crisp, about 1 minute per side. Remove pan and repeat with remainder, Return all dumplings to pan. Reduce heat to low and pour 1/4 cup water. Cover and let steam until wrappers are translucent, 4-6 minutes. Uncover, increase heat to med-high, and let water evaporate, about 2 minutes.

Finish and serve:
While dumplings cook, make dipping sauce. Whist remaining 2 T soy sauce, 1 T. sugar and scallion greens into a small bowl until sugar dissolves. Divide dumplings between plates and serve with sauce for dipping.

Honey Mustard Pork Tenderloin

From Kasey Keller

Ingredients:
1 cup spicy mustard
1 cup honey
1/4 cup rosemary - chopped
1 tsp salt
1 tsp pepper
2 lb pork tenderloin

Instructions:
Mix first 5 ingredients and rub on tenderloin.
Cover and refrigerate for 30 minutes.
Roast in oven at 350 degrees for 30-45 minutes until meat is 150 degrees.
Remove from oven and let sit about 10 minutes. Temperature should rise to 160 degrees.
Slice and serve.

Bacon-Wrapped Pork Loin with Cherries

Recipe from Real Simple Magazine, March 2009
Serves 6
Hands-On Time: 15m
Total Time: 1hr 15m

Ingredients:
1 2-pound piece boneless pork loin
1/2 teaspoon ground allspice
black pepper
1/2 cup dried cherries, chopped
1/2 cup fresh flat-leaf parsley, chopped
1 tablespoon whole-grain mustard
6 slices bacon
1 tablespoon currant jelly
1 teaspoon red wine vinegar

Directions:
1. Heat oven to 350° F. Season the pork with the allspice and 1⁄2 teaspoon pepper and place on a rimmed baking sheet.
2. In a small bowl, combine the cherries, parsley, and mustard. Spread evenly over the pork. Lay the bacon slices crosswise over the pork, overlapping them slightly and tucking the ends underneath. Roast for 45 minutes.
3. In a small bowl, combine the jelly and vinegar. Brush over the bacon and continue roasting until an instant-read thermometer registers 150°; F, 10 to 15 minutes more. Let rest at least 10 minutes before slicing.

To freeze:
After covering the pork with the cherry mixture and bacon, wrap it tightly in plastic wrap, place in a large freezer bag, and freeze for up to 3 months.
To cook:
Thaw the pork overnight in the refrigerator. Gently pat the pork dry with paper towels and follow the roasting and glazing instructions.

Works well with Roasted Potato Recipe.