How To Butterfly Pork Or Beef Recipes

Steps:

• Preheat a deep fryer or a pot of oil to 350 degrees F.
• Butterfly the pork loin. Place the flour in a shallow dish. Place the bread crumbs in a separate shallow dish. Break the egg into a bowl and beat. Add salt and pepper to the egg to obtain the flavor. Dip the pork loin into the flour on both sides, back and front. Dip the pork loin, back and front, into the egg. Cover with bread crumbs.
• Place the breadcrumb covered pork loin into hot oil, either in a pan or a deep fryer. Cook until well done

Steps:

• Slice the roast down the middle, open it, and lay it flat in a shallow baking dish.
• In a small bowl combine the remaining ingredients and pour the mixture over the roast.
• Cover and let the meat marinate for at least 12 hours. Turn the roast occasionally.
• Remove the roast from the marinade, discard the marinade, and place the roast on a rack in the broiler pan.
• Broil the roast 5 to 7 inches from the heat, turning occasionally, for 20 to 25 minutes or until desired degree of doneness.
• Remove from oven, cover with foil, and let stand for 15 to 20 minutes before carving.
• Transfer to a serving platter, spoon any juices over the top, and serve.

Steps:

• Various recipes in this book call for butterflied pork and beef. Here's how to do it.* To obtain broad, thick (1 inch) sheets from pork or beef loin or tenderloin, place the meat on a cutting board so one end is facing you. Holding a long, slender, sharp knife parallel to the cutting board, cut the loin or tenderloin horizontally in half, starting on one long side (at the right if you are righthanded and at the left if you're lefthanded) and cutting almost all the way through to the opposite side, stopping about 1 inch from the edge. Open the piece of meat as you would a book, then place it between two sheets of plastic wrap and pound it gently with the side of a heavy cleaver or with a rolling pin to make a rectangle uniformly about 1 inch thick.* To obtain broad, thin (1/4 inch thick) sheets of loin or tenderloin (for dishes like pamplona and poc chuc), first cut the tenderloin crosswise in half, then place each half on a cutting board so one end is facing you. Holding a long, slender, sharp knife parallel to the cutting board, cut each tenderloin half horizontally in half, starting on one long side (at the right if you are righthanded and at the left if you're lefthanded) and cutting almost all the way through to the opposite side, stopping about 1/2 inch from the edge. Open out the piece of meat as you would a book, then place it between two sheets of plastic wrap and pound it gently with the side of a heavy cleaver or with a rolling pin to make a rectangle uniformly about 1/4 inch thick.* To butterfly a boneless pork chop or vertical slice of pork loin, cut it almost in half through one side, stopping about 1/4 inch from the edge. Open the chop as you would a book, then place it between two sheets of plastic wrap and pound it gently with the side of a heavy cleaver or with a rolling pin to achieve a uniform thickness of 1/4 inches.

Steps:

• In a large skillet, brown pork chops in butter; drain. Remove from skillet and keep warm. In same skillet, combine 3/4 cup apple juice, sage, salt and pepper. Add sweet potatoes and green onion. Bring to a boil. Reduce heat., Cover and simmer for 10 minutes; add apple rings and pork chops. Cover and simmer for 13-15 minutes or until apple rings and sweet potatoes are tender and meat is no longer pink., With a slotted spoon, remove the pork chops, sweet potatoes and apple to serving plates; keep warm. , Combine cornstarch and remaining apple juice until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork chops, sweet potatoes and apple.