From family dinners and beyond, the mealtime celebrations during the holidays can be endless. Whether you're serving as a host or bringing your signature dish to a socially distanced get-together, these tips can help you own the holiday season without breaking a sweat:
1. Stick with fewer, easy-to-find, high-quality ingredients.
2. Look for products that help you cut down on time, but don't skimp on flavor.
3. Sprinkle and decorate finished dishes with fresh, seasonal herbs for a festive touch.
To help get you motivated in the kitchen, try this recipe for Fresh Pork and Kalamata Flatbreads for a savory appetizer made with less than 10 ingredients, or Fresh Pork with Sweet Balsamic-Red Wine Reduction for a decadent main course you can have ready in just 30 minutes.
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Fresh Pork with Sweet Balsamic-Red Wine Reduction
Ingredients:
- 1 Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
- 1 tablespoon olive oil, divided
- 1/3 cup dry red wine
- 3 tablespoons balsamic vinegar
- 2 tablespoons sugar
- 1 teaspoon chopped fresh rosemary
Cut pork loin filet into 3/4-to-1-inch thick chops.
In large, nonstick skillet over medium heat, heat 1/2 tablespoon olive oil.
Cook half the pork chops 4-5 minutes on each side until internal temperature reaches 150 F. Remove pork chops from skillet and place on rimmed serving platter; cover to keep warm. Repeat with remaining olive oil and pork chops.
In same skillet, combine wine, vinegar and sugar. Bring to boil over medium-high heat; cook 3-5 minutes until slightly thickened, or until liquid is reduced to 1/4 cup.
Serve pork chops drizzled with wine reduction and sprinkled with rosemary.
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Fresh Pork and Kalamata Flatbreads
Ingredients:
- 1 Smithfield Roasted Garlic & Cracked Black Pepper Marinated Fresh Pork Tenderloin
- 1 tablespoon extra-virgin olive oil
- 1 can (13.8 ounces) refrigerated pizza crust dough
- 3/4 cup sliced sun-dried tomatoes in olive oil
- 1/2 cup sliced Kalamata olives, drained
- 1 teaspoon crushed dried rosemary
Cut pork tenderloin into 3/4-inch cubes.
Heat oven to 400 F. In large skillet over medium-high heat, heat olive oil. Stir-fry pork 8-10 minutes, or until well browned.
Unroll pizza dough and press onto greased sheet pan, about 18-by-13 inches; cut into six rectangles.
Drain tomatoes, reserving oil. Brush tops of flatbreads with sun-dried tomato oil, reserving about 1 tablespoon. Top with pork, drained tomatoes, olives and rosemary, pressing into dough lightly with fingertips.
Bake 18-21 minutes until edges are golden brown.
Remove from oven. Drizzle remaining sun-dried tomato olive oil evenly over flatbreads; let stand on baking sheet 2 minutes before serving.
For more quick and easy holiday recipe ideas, visit: SmithfieldRealFlavorRealFast.com.
Source and photos courtesy of Smithfield
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