Flay's Ways With "The Other White Meat"

Are you worried that your family is going to sprout pinfeathers if you feed them another boneless, skinless chicken breast? There's a reason they call pork "the other white meat" -- like chicken breasts, it's lean, easy to cook, handles all sorts of flavors and won't break the bank.

Chef Bobby Flay also likes the versatility of pork and he showed Early Show viewers some of his favorite ways to prepare pork tenderloins, which are part of the loin; you can usually find it sold separately in packages of two. Marinate it for a few minutes or apply a spice rub, and you can feed your family a hearty meal -- from scratch.

RECIPES

Pork Piccata
(Serves 4)

1 (2 lb) pork tenderloin
1 cup all-purpose flour
Salt and freshly ground black pepper
6 tablespoons unsalted butter
2 tablespoons pure olive oil
1 cup fruity dry white wine (such as Sauvignon Blanc)
3 tablespoons freshly squeezed lemon juice
3 tablespoons capers, drained
3 tablespoons coarsely chopped fresh flat leaf parsley, plus more for garnish
1 lemon, sliced into 1/4-inch thick slices
3/4 pound pasta, cooked al dente

1. Preheat the oven to 325 degrees F. Slice tenderloin into 8 equal pieces, flatten each piece gently between 2 pieces of plastic wrap or wax paper to a cutlet 1/8-inch thick.

2. Place the flour in a medium sized shallow baking dish and season the flour with 1 tablespoon kosher salt and 1/2 teaspoon of freshly ground black pepper.

3. Season the pork on both sides with salt and pepper and dredge in the flour. Tap off excess flour and place the pork on a baking sheet.

4. Heat 3 tablespoons of the butter and 1 tablespoon of the olive oil in a large nonstick sauce pan over high heat. Add 4 of the cutlets and cook until golden brown on each side and just cooked through, about 3 minutes per side. Remove the pork to a baking sheet and place in the oven while you cook the remaining cutlets. Add the remaining 3 tablespoons of butter and 1 tablespoon of olive oil to the pan and cook the remaining cutlets until golden brown and just cooked through. Transfer them to the baking sheet in the oven to keep warm while you prepare the sauce.

5. Add the wine and lemon juice to the pan and bring to a boil over high heat and cook until reduced by half and the sauce is slightly thickened. Add the capers, parsley and lemon slices and season with more black pepper. Place the pasta on a large platter, top with the pork cutlets and pour the sauce over. Garnish with more chopped parsley

Spice Rubbed Tenderloin Sandwich with Roasted Onions and Red Chile Mayonnaise
(Serves 4)

2 large red onions, cut into 1/2-inch thick slices
3 tablespoons canola oil
Salt and freshly ground black pepper
1/2 cup prepared mayonnaise
1 tablespoon pureed chipotle in adobo
1 tablespoon ancho chile powder
4 sandwich rolls, split
1 Spice Rubbed Pork Tenderloin (recipe below), cooked and sliced into 1/2-inch thick slices
2 ounces arugula

1. Preheat the oven to 400 degrees F. Brush the onion slices on both sides with oil and season with salt and pepper. Transfer the slices to a baking sheet and roast in the oven until lightly golden brown and soft, about 15 minutes.

2. Whisk together the mayonnaise, chipotle, ancho powder and salt and pepper in a small bowl until combined.

3. Spread some of the mayonnaise on the top and bottom of each roll. Place a few slices of the pork on the bottom of each roll, top with a few slices of onion and some of the arugula and top with the remaining bun halves.

Spice Rubbed Pork Tenderloin with Maple-Horseradish Glaze
(Serves 4)

Spice Rub for Pork and Beef
4 tablespoons ancho chile powder
2 tablespoon Spanish paprika
2 tablespoon freshly ground black pepper
2 tablespoon dry mustard
2 tablespoon kosher salt
2 tablespoon ground coriander
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon chile de arbol powder

Combine all ingredients in a small bowl or purchase a jar of the rub on www.bobbyflay.com

Maple Horseradish Glaze
1/2 cup pure maple syrup
2 tablespoon Dijon mustard
2 tablespoons prepared horseradish
2 teaspoons ancho chile powder
1 teaspoon kosher salt

Whisk together all ingredients in a small bowl and let sit at room temperature for at least 15 minutes before using to allow the flavors to meld.

Pork Tenderloin
1 pork tenderloin (1 1/2 - 2 lbs), trimmed of fat
Salt and freshly ground black pepper
Spice Rub for Beef & Pork (recipe above)
2 tablespoons canola oil
Maple-Horseradish Glaze (recipe above)

1. Preheat the oven to 425 degrees F. Season the tenderloin with salt and pepper and rub the entire tenderloin with 1/4 cup of the rub.

2. Heat the oil in a large oven proof sauté over medium-high heat. Sear the pork on all sides until golden brown. Brush the pork with some of the maple-horseradish glaze and transfer the pork to the oven and continue cooking until an instant read thermometer inserted into the center of the pork registers 150 degrees F, 10 to 12 minutes. Brush with more of the glaze every few minutes. Remove from the pork from the oven and transfer to a plate and let rest 5 minutes before slicing.