Lpink, I think it is because for many non observant jews pork is a factor in not eating kosher. My uncle loves bacon every time he eats out, his wife on the other hand still does not have a taste for pork. My boys and I love it. Weed's Dijon Pork is also a great easy way to cook it. Her recipe calls for pork tenderloin but i have always used boneless chops. -Robin p.s. While I do know that Jessy does not cook pork, sometimes she pops in on the non kosher threads just to say that she won't have any suggestions. LOL Weed's Pork Tenderloin with Creamy Dijon Sauce Serves: 2 Prep time: 15 min Cook time: 15 min 1 lb pork tenderloin, cut into 2" slices Seasoned flour 2 Tbl. butter, divided 2 tsp. canola or olive oil Sauce: 2 green onions, sliced (coin shape), white and green parts separated 1/3 cup white wine or dry vermouth 1/2 cup heavy cream 1 tsp. Dijon mustard (or more to taste) salt and pepper to taste Preheat oven to low, about 170 degrees. Lightly pound pork medallions to 1" thick. Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat. Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.) Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.* Stir in Dijon, add salt and pepper to taste. Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion. *If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup. ** you can double the sauce ingredients so there is enough to pour over white or brown rice  yum!

Posted by lindac "How are you going to get that hunk of refrigerator cold pork up to a temp warm enough for eating? Certainly won't happen after 3 or 4 minutes in the oven....even at 500 degrees? How is the outside going to "BBQ" at 3 or 4 minutes?" Very good questions. First, I should have said that this is Chinese char siu style roasted pork shoulder. It is typically eaten cold. You buy it from a store, and you cut it up and serve it cold. But actually hot is always better. Pork shoulder is a cheap tough cut of meat, the sous vide method transforms it to magically flavorful tender and succulent cuisine. Typically: After I sous vide the pork shoulder at 145F for 36 hours,* I put it in the refrigerator for about 15 minutes to cool the outside, may be only 1/2" deep to prevent overcooking in the oven. The oven is set at 500 degrees with a cast iron griddle on the bottom. The griddle gets to be about 1,000 degrees, even the oven is set at 500. The pork is than BBQed on the red hot griddle. It takes a few seconds on each side to get a nice crispy crust on the pork. The blackened color is the color of Hoisin sauce, not burnt. The red color of the meat is not food coloring, that's the way it looks when cooked this way. If invited guests arrive late to dinner, I can put the pork shoulder back in sous vide cooker, and the it will be served at 145 F. It will not be overcooked. If you arrive late to my dinner, I promise you I will not give you the cold shoulder. dcarch *Disclaimer: You must do your own research when you cook food at low temperature. Do not trust my methods.

If you want to substitute something that may come close to duplicating the Corriander taste, try a small thin (no pith) strip of orange peel or tangerine peel. In Mexico corriander seeds are boiled in sugar syrup for a sweet snack. Cilantro is an intereting herb. The new leaves are cilantro, but when the plant begins to grow and get some height, the leaves change to something very ferny and they don't taste very good anymore. But they do put out those wonderful corriander seeds. Adding about a quarter cup to a pan of apple cider while it is heating adds a very subtle citrus taste. Just strain them out before serving.

I love a mustard cream sauce on pork. I make a version of Weed's recipe. You could skip the first sauté. Just slice into medallions raw and saute for a couple minutes each side. (That would also save your stovetop from so many splatters.) ;)