Recipes Featuring U.S. Pork
Peach & Cranberry Pork Roulade with a Corn and Pepper Salsa
Chef Graham Williams, Riddells Bay Golf and Country Club, Bermuda
Serves 4-6
Peach and Cranberry Pork Loin
| INGREDIENTS | Quantity |
| boneless pork loin chops (5–6 ounces) | 4 (about 1½ pounds) |
| white bread | 1 slice, crusts removed |
| dried cranberries (orange flavored) | ½ cup |
| peach chutney (like Onion Jacks brand) | ⅓ cup |
| olive oil | 3 tablespoons |
Instructions
In a food processor, blend bread to crumbs and add the cranberries and peach chutney; blend for 1 minute. Place pork chops flat on a chopping board, cover with cling film and flatten out with a meat mallet or rolling pin until thin but not penetrating through the meat. Lift off cling film and thinly spread cranberry mixture. Roll pork as tightly as you can and secure by placing 4 toothpicks through the meat. Repeat with remaining pork.
In a hot, lightly oiled pan, cook pork until lightly browned, turn onto a wire rack with a tray underneath and place in a preheated oven at 325 F for approximately 20 minutes (until firm to touch). Place on chopping board to rest for 3 minutes before serving with corn and pepper salsa.
Roasted Corn and Pepper Salsa
| INGREDIENTS | Quantity |
| red and green bell pepper, roasted, peeled, seeded | 1 each, cut into ½-inch dice |
| chipotle pepper (canned) | ½, seeded and chopped |
| garlic | 1 tablespoon, chopped |
| fresh oregano | 1 teaspoon, chopped |
| Bermuda onion | 1, small dice |
| fresh Bermuda corn, cooked and kernels removed | 1 large ear (or 6 ounces canned corn kernels) |
| tomato | 1, seeded and cut into ½ dice |
| sugar | ¾ teaspoon |
| olive oil | ¾ cup |
| cider vinegar | 3 tablespoons |
| Salt and pepper | To taste |
Instructions
Char-grill the red and green pepper over an open gas flame (or in a very hot frying pan with no oil) until the skin turns black (use a carving fork to turn the peppers), wrap in cling film for 15 minutes (to help the skin come off more easily); unwrap and scrape off skin; dice. Mix all the remaining ingredients together in a bowl, season to taste.
Serve with Crushed Bermuda Red Potatoes with Chorizo and sautéed red chard.
