Curly Endive aux lardons

Still working my way through a bunch of curly endive (see Curly Endive pear blue cheese salad)

This is a tres simple salad.

Make some lardons.  I used some salted port belly but pancetta or regular bacon works also.
Cut your pig into little rectangular sticks and fry them up.
Wash your endive and tear up into bite sized pieces.
Use about twice as much as you think you need.
Toss the endive into the hot pork fat with the lardons.
Put on a plate and eat.  Damn that's good.  Bitter greens in pork fat.  The pork is already really salty so you don't need to add any.

Pork Tenderloin Saucisson - Tasso seasoning

What you need

• pork tenderloin
• salt
• sugar
• cognac - or brandy, bourbon, whatever
• tasso seasoning - let's go NOLA

Rub the pork tenderloin in a 50/50 salt/sugar mix
Throw into a zip lock bag, pour in the rest of the salt sugar and toss into the fridge
Occassionally pour out the accumlated liquid
Let sit for a couple of days
Rinse off salt/sugar
Rub with cognac, whiskey, whatever
Now in Jacques Pepin recipe he uses herbs de provence
I chose to go tasso.  Tasso is a New Orleans pork seasoning.

Tasso seasoning
What you need

• brown sugar
• cayenne
• paprika
• salt
• black pepper
• white pepper
• garlic powder
• cinnamon

Portions and amounts to taste, Cher. Laissez le Bon temp rouler.
Rub your loins with tasso, Cher
Wrap in cheesecloth
Truss up with butchers twine
And dangle off a shelf in your fridge
Let it dangle for a couple or three weeks
Slice thinly and enjoy any way you want.  Put on some crackers and cream cheese.  C'est bon.

Pork-u-Pear

Ever get tired of pork with some kind of apple treatment?  I chose pears just to try and make life that much more exciting.

What you need

• pork
• pear
• sage
• salt and pepper

Pork, pork, pork.  Pork chop, Sliced pork loin, Sliced pork shoulder.  Pick one or two.
Rub with salt and pepper
Put in an oven proof dish
Put some finely sliced sage on top (or use dried)
Slice some pear and put on top of the pork
Bake for 1/2 hour at 350 (longer if they're thicker)
With the remaining pear bits (or chop up another pear - go ahead be brave)
Put it in a bowl with some water, lemon juice and sugar and nuke for a few minutes
Mash it up and you have some pear sauce to accompany your pork

When I first made this I covered the pork/pear with molasses.  You can to if you want.
I've also smeared some dijon on the pork before putting the pears on it.  You could do that too if you want.