FOR BREAKING NEWS VISIT WWW.QNS.COM NOVEMBER 1, 2018 • FALL FOOD • THE QUEENS COURIER 59
fall food
Fast, Flavorful and Festive Dishes
From offi ce potlucks and cocktail parties
to family dinners and beyond, the
mealtime celebrations during the holidays
are endless. Whether you’re serving
as a host or bringing your signature dish
to a get-together, these tips can help you
own the holiday season without breaking
a sweat:
1. Stick with fewer, easy-to-fi nd,
high-quality ingredients.
2. Look for products that help you cut
down on time but don’t skimp on fl avor,
like Smithfi eld Marinated Fresh Pork,
which is pre-seasoned and comes in a
variety of cuts and fl avors.
3. Sprinkle and decorate fi nished dishes
with fresh, seasonal herbs for a festive
touch.
To help get you inspired 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.
For more quick and easy holiday recipe
ideas, visit Smithfi eldRealFlavorRealFast.
com.
Fresh Pork with Sweet
Balsamic-Red Wine Reduction
Prep time: 5 minutes
Cook time: 25 minutes
Servings: 4
• 1 Smithfi eld 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 fi let 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.
Fresh Pork and Kalamata
Flatbreads
Prep time: 5 minutes
Cook time: 35 minutes
Servings: 6
• 1 Smithfi eld 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 fl atbreads with sun-dried tomato
oil, reserving about 1 tablespoon. Top
with pork, drained tomatoes, olives and
rosemary, pressing into dough lightly
with fi ngertips.
Bake 18-21 minutes until edges are
golden brown.
Remove from oven. Drizzle remaining
sun-dried tomato olive oil evenly over
fl atbreads; let stand on baking sheet 2
minutes before serving.
Courtesy Family Features