Dayrecipe Food Community

Fresh herbs and pancetta (Italian cured bacon) blanket the pork before it goes into the oven. Ask the butcher to tie the two loins to hold their shape. Begin marinating the meat one day before serving. What to drink: Open a few bottles of spicy Zinfandel or hearty Bordeaux to place on the buffet table.

Makes 12 servings.

INGREDIENTS

• jam
• 4cups dry red wine (from two 750-ml bottles)
• 3cups water
• 48dried black mission figs (about 12 ounces), stemmed, cut into 1/4-inch cubes
• 2cups sugar
• 1/2cup fresh lemon juicepork
• 1/2cup extra-virgin olive oil
• 2tablespoons chopped fresh sage
• 2tablespoons chopped fresh thyme
• 2tablespoons chopped fresh rosemary
• 1tablespoon fine-grained sea salt
• 2teaspoons ground black pepper
• 23 1/2-pound boneless pork loin roasts, tied to hold shape (7 pounds total) 3ounces thinly sliced pancetta*

DIRECTIONS For jam:
Bring all ingredients to boil in heavy large saucepan over medium-high heat, stirring constantly until sugar dissolves. Boil mixture until thickened and reduced to 4 cups, stirring occasionally, about 45 minutes. Transfer jam to large bowl. Cool completely. (Can be made 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)

For pork:
Using on/off turns, puree olive oil, sage, thyme, rosemary, sea salt, and pepper in processor until almost smooth. Place pork in heavy large roasting pan. Rub herb mixture over both roasts. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 400°F. Sprinkle pork generously with salt and pepper. Place pancetta slices atop pork, overlapping if necessary. Roast until meat thermometer inserted into center of pork registers 145°F, about 1 1/2 hours. Transfer pork roasts to platter; remove string and let stand 15 to 30 minutes before carving (internal temperature will increase 5 degrees). Serve pork with fig jam.

*Pancetta (Italian bacon cured in salt) is available at Italian markets and at some specialty foods stores.

Market tip: Deep purple in color, dried black Mission figs (so named because they were brought to California by Spanish missionaries) are shelved near the raisins at most supermarkets.

Pre-marinated pork tenderloins can be found in the supermarket meat section. To round out the meal, add a romaine salad dressed with Dijon vinaigrette and a basket of warm cranberry-corn muffins; finish with wedges of apple pie and sharp cheddar cheese.

Makes 6 servings.

INGREDIENTS

• 3tablespoons butter
• 2purchased mustard-marinated pork tenderloins (2 pounds total), each cut crosswise into 3 pieces, patted dry
• 2parsnips, peeled, cut into 1-inch pieces (about 1 1/2 cups)
• 3cups cubed peeled seeded butternut squash
• 1cup frozen petite whole onions
• 1141/2-ounce can low-salt chicken broth
• 2tablespoons chopped fresh thyme3tablespoons coarse-grained dijon mustard

DIRECTIONS Melt butter in large deep skillet over medium-high heat. Add pork; brown on all sides, about 5 minutes total. Add parsnips, squash, onions, broth, and thyme; bring to boil. Reduce heat to medium-low. Cover and simmer until pork is just cooked through, about 10 minutes. Transfer pork to plate and tent with foil to keep warm.

Continue simmering, uncovered, until vegetables are tender and liquid is slightly reduced, about 5 minutes longer. Stir mustard into sauce. Season to taste with salt and pepper. Cut pork diagonally into 1/2-inch-thick slices and serve with sauce and vegetables.

Makes 12 servings.

INGREDIENTS

• 21-pound baskets strawberries, stemmed, hulled, halved
• 1/3cup sugar
• 3tablespoons chopped fresh mint

DIRECTIONS Combine halved strawberries, sugar, and chopped fresh mint in large bowl. Let stand at least 1 hour and up to 2 hours, tossing occasionally.

Jiffy muffin mixes were part of the boxed baking craze that took hold in the thirties, and they remain a supermarket staple. Here, frozen corn kernels, shredded cheese and fresh basil are convenient additions.

Makes 8 muffins.

INGREDIENTS

A moist pan stuffing that mirrors the herbaceous flavor of the turkey and gravy.

Makes 10 servings.

INGREDIENTS

• 5cups 1/2-inch cubes crustless firm white bread (about 7 ounces)5tablespoons butter
• 4cups chopped onions
• 2cups chopped celery
• 4cups small cubes peeled granny smith apples
• 2 1/3cups small cubes black forest ham
• 2tablespoons chopped fresh italian parsley
• 1tablespoon minced fresh thyme
• 1tablespoon minced fresh sage
• 1tablespoon minced fresh marjoram
• 1/2teaspoon minced fresh rosemary
• 1/4teaspoon ground nutmeg
• 1 1/4cups low-salt chicken broth2large eggs

DIRECTIONS Preheat oven to 350°F. Bake bread cubes on large rimmed baking sheet until dry and beginning to brown, about 12 minutes. Place bread in large bowl and cool.

Melt 4 tablespoons butter in heavy large skillet over high heat. Add onions and celery; sauté until tender and beginning to brown, about 10 minutes. Add apples; sauté until tender and beginning to brown, about 10 minutes. Add mixture to bread. Melt 1 tablespoon butter in same skillet. Add ham; sauté 5 minutes. Add ham to bread; mix in herbs and nutmeg. Add broth to same skillet and bring to boil, scraping up any browned bits. Pour broth into small bowl; cool. (Stuffing and broth can be prepared 1 day ahead. Cover separately; chill.)

Preheat oven to 350°F. Butter 13×9x2-inch glass baking dish. Beat eggs into broth; mix into stuffing. Transfer stuffing to prepared dish. Bake uncovered until cooked through and browned on top, about 35 minutes.