Roasted Pork Sirloin
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped garlic
1 tablespoon kosher salt
2 teaspoons black pepper
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh oregano
2 teaspoons finely grated lemon zest
1. Heat oven to 350°F. Combine olive oil, garlic, salt, pepper, sage, oregano and lemon zest in small bowl; coat sirloin completely with the rub.
2. Place roast on a rack in roasting pan; pour water into bottom of pan until 1/2-inch deep. Roast pork until internal temperature reaches 145°F to 160°F, about 1 hour.
3. Remove pork roast from oven, tent loosely with foil and let stand 10 minutes before slicing.
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground white pepper
1 cup plus 2 tablespoons buttermilk
3 tablespoons melted butter
2 tablespoons whole grain mustard
1. Combine flour, baking powder, salt and pepper in medium bowl; mix well.
2. Whisk together buttermilk, butter and mustard; add to dry ingredients and mix well. Roll dough into 18 balls using floured hands.
1 Smithfield® Smoked Ham Hock
3 tablespoons vegetable oil
1 cup diced yellow onion
1/2 cup minced garlic
1 cup white wine
1/2 cup sherry vinegar
4 lbs. collard greens, stemmed and chopped
1 lemon, cut in half
1/4 cup honey
4 cups chicken stock
1. Heat oil in large pot or Dutch oven over medium-high; brown ham hock on all sides. Reduce heat to medium. Stir in onion and garlic; cook for about 1 minute until onions are translucent. Add wine and vinegar; deglaze pot by scraping browned bits from bottom of pan.
2. Stir in collard greens and 1 cup water. Stir until the greens begin to wilt. Add lemon halves and honey; season with salt and pepper. Cover and cook for 1 hour.
3. Remove lid and nestle the Mustard Dumplings into cooking liquid with collards. Add chicken stock, 1 cup at a time as needed. Cover and cook for additional 20 to 30 minutes or until dumplings are cooked through.
4. Remove ham hock from liquid and shred the meat. Discard bone and lemon halves; add meat back to collards.
5. To serve, cut pork sirloin into 1/2-inch thick slices. Place 3 dumplings in bottom of 6 bowls. Top with spoonful of collard greens and few slices of pork.