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Your Source For Perfect Meals.
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ROAST LOIN OF PORK.
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1 boneless pork loin (4 1/2 pounds), tied
4 cloves garlic, sliced
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon sugar
1/2 teaspoon dried Thyme
2 tablespoons all-purpose flour
2 1/2 tablespoons vegetable oil
2 medium onions
1 1/2 cups water, plus more for prunes
2 cups prunes
1. Make incisions in the pork every 2 to 3 inches, and insert garlic slices. In a small bowl, combine salt, pepper, sugar, and marjoram, and coat the pork evenly with the mixture. Cover with plastic wrap, and let stand at room temperature for 1 hour.
2. Preheat oven to 375°. Sprinkle flour over the pork to lightly coat. Shake to remove any excess flour. In a large skillet, heat oil over medium-high heat. Add pork, and brown on all sides. Transfer pork to a large roasting pan. Grate onions over the pork. Add 1 1/2 cups water to roasting pan, and roast, covered, for 1 hour, basting occasionally.
3. In a medium bowl, soak prunes in enough cold water to cover, for 15 minutes. Drain, and add to roasting pan. If necessary, add a little water to roasting pan to prevent pork loin from sticking. Cover, reduce heat to 325°, and roast until temperature of pork loin reaches 140° on an instant-read thermometer, 15 to 30 minutes.
4. Remove pork loin from roasting pan, and let rest for 10 minutes. Place roasting pan on stove, heat over medium-high heat, and cook pan juices until reduced and thickened enough to coat the back of a wooden spoon.
5. Slice pork, arrange on a serving platter, and serve with sauce.
ROAST RACK OF PORK WITH
WHOLE GRAIN MUSTARD SAUCE.
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1 tbsp coarse black pepper 15 mL
1 tbsp chopped rosemary 15 mL
1 tbsp Dijon mustard 15 mL
3 garlic cloves
1 rack of pork
1 tbsp olive oil 15 mL
sea salt
1 cup white wine 250 mL
1 cup veal stock 250 mL
1 cup 35% cream 250 mL
2 tbsp grain mustard 30 mL
Pre-heat oven to 325ºF (160ºC). Combine pepper, rosemary and mustard to make a paste. Cut garlic into slivers, and, using a sharp knife to make incisions, insert into pork at even intervals. In a large oven-proof skillet or heavy roasting pan, brown pork in olive oil. Spread rosemary paste over fat side of rack and sprinkle with sea salt.
Roast for about 90 minutes, or until internal temperature reaches 150ºF (65ºC) on a meat thermometer. Remove and allow to rest for at least 10 minutes. Pour white wine and veal stock into pan, stirring well with a wooden spoon to incorporate all the brown bits. Bring to a boil and reduce sauce to about one cup. Reduce heat and whisk in cream and mustard. Continue cooking until thickened slightly. Slice meat between bones and pour sauce over.
ROAST PORK.
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4 lb. pork roast
1 tbls. kosher salt
plenty of freshly ground black pepper
2 cloves garlic, minced
1 tbls. rosemary
2 tbls. bacon drippings
Clean roast and pat dry. Rub with bacon drippings and season. Place on rack in roasting pan over some chopped carrots and onion. Roast at 325F. degrees until done, approximately 1-1/2 hours or until internal temperature reaches 160F. degrees. Remove from oven and let rest for 15 minutes. Carve and serve with some of the roasted onion and carrots. Serve with a crisp salad.
ROASTED PORK CHOPS WITH PEACHES.
********************************
Pork Chops-4. 1 inch thick.
Butter-4 tablespoons.
Thyme-1 teaspoons.
Rosemary-1 teaspoon.
Peaches-1, 29oz. tin, drained reserve syrup and crushed by hand. Garlic-1 clove, chopped.
Shallot-1/2, finely chopped.
Heavy Peach syrup-1/2 cup.
Olive Oil-2 tablespoons.
Balsamic Vinegar-2 tablespoons.
Kosher Salt and Freshly Cracked Black Pepper-to taste.
Melt the butter and olive oil over a medium flame. Season the pork chops with the Thyme, Rosemary, salt and pepper. Sear them in the butter and oil until lightly brown on each side. Set aside. In a roasting pan place the crushed peaches, peach syrup, shallot, garlic and Balsamic Vinegar. Combine all the ingredients well. Place the browned pork chops over the sauce mixture. Sprinkle with some more salt and pepper. Spoon some of the sauce over the chops. Bake at 350F degrees for 50 minutes. Plate the pork chops and return the roasting pan to the stove. Over a medium high heat reduce the sauce by 1/3. You may add a little white wine to the sauce before you reduce it if you like. Serve with some delicious Basmati rice
ROAST PORK WITH PLUM SAUCE.
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Roast:
one 5 lb. pork loin roast
2 cloves garlic, sliced
2 tsp. salt
2 tsp. rosemary
1 1/2 tsp. dried oregano
1 1/2 tsp. dried thyme
1 1/2 tsp. sage
1/4 tsp. pepper
1/4 tsp. freshly grated nutmeg
Plum Sauce:
2 tbls. butter
3/4 c. chopped onions
1 c. plum preserves
2/3 c. water
1/2 c. brown sugar
1/3 c. chili sauce
1/4 c. soy sauce
2 tbls. prepared mustard
3 drops Tabasco sauce
2 tbls. fresh lime juice
garlic salt to taste
To make the sauce, melt the butter in a saucepan; add the onions and saute until tender. Add the remaining ingredients and simmer for 15 minutes. Set aside.
Preheat the oven to 325 degrees. Moisten the roast with a damp paper towel to help hold the seasonings. In a small bowl, stir together the garlic, salt, herbs, and spices. With a sharp knife make 1/2-inch-deep slits in the top of the roast. Press the seasoning mixture into the slits, and rub the remainder over the entire roast. Place the roast in a roaster pan and pour 1/2 cup plum sauce over it. Cover and bake for 2 1/2 hours. Uncover the roast and baste it with additional plum sauce; bake for 30 minutes longer, basting 2 or 3 times, until the roast in nicely browned. Serve the remaining plum sauce on the side for dipping.
RUM BARBECUED SPARE RIBS.
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4 lbs. spareribs, cut into serving size pieces
1 cup firmly packed light brown sugar
1/2 cup chili sauce
1/4 cup catsup
1/4 cup dark rum (I use Meyer's)
1/4 cup soy sauce
1/4 cup worcestershire sauce
1 teaspoon dry mustard
2 cloves garlic, crushed
1/8 teaspoon black pepper
Wrap ribs in double thickness of aluminum foil and bake at 350° F for 1 1/2 hours. Unwrap and drain drippings. Combine remaining ingredients and pour over ribs. Marinate at room temperature for 1-2 hours. Lay ribs on grill about 4-inches above coals cook approximately 30 minutes. Turn often and baste with sauce. Makes six servings.
SAGE PORK CHOPS.
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4 boneless center cut pork chops, 1 inch thick
Marinade
1/2 cup olive oil
1/4 cup red wine vinegar
1 tbsp dried sage leaves
1 1/2 tsp minced garlic
Salt and pepper
2 onions, unpeeled, cut into quarters
Trim chops of excess fat.Place in a shallow glass dish.
In a small bowl, combine the oil, vinegar, sage, thyme and garlic. Pour over chops, coating well. Cover. Refrigerate 4 hours or overnight.Bake at 350 for 25-30 minutes,brushing with marinade and they bake.
SAUSAGE AND PEPPERS.
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4 tbsp. olive oil
8 spicy Italian sausage (about 2 lbs.)
1 red bell peppers, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium onion, sliced
6 cloves garlic, thickly sliced
1/4 tsp. red pepper flakes
4 tbsp chopped fresh Italian parsley
2 tsp chopped fresh rosemary
1/2 cup white wine
One 14.5 oz. can Italian style stewed tomatoes, drained
and chopped
1/2 tsp salt
1/2 tsp freshly ground pepper
In a large sauté pan, heat 2 tablespoons of the oil over medium high heat. When oil is hot, brown the sausages on all sides. Remove the sausages to a big plate, slice each into thirds for easier serving and cover to keep warm. In the same pan, in the oil left from the sausages, fry the bell peppers over high heat until just brown, about 3-4 minutes. Transfer to the plate with the sausages. Add the remaining 2 tablespoons olive oil to the pan and reduce
heat to medium. When the oil is hot, add the onions, garlic, red pepper flakes,2 tbsp of the parsley and rosemary until the onion
is tender, about 6-8 minutes.
SAUSAGE PIE.
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1 pie crust in greased pie plate (save some crust for the top).
1 il. Italian sausage sliced.
1 pt. ricotta cheese.
4 eggs beaten
1/2 cup chopped parsley
1/4 teaspoon onion salt
1/4 tsp. salt
Dash of pepper
1/2 lb. Mozzarella cheese-grated.
Mix all the ingredients thoroughly. Pour into pie shell. Put on top shell and bake 1 hour or until crust is brown
SAUSAGE ROLLS.
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1 cup plain flour
3oz. butter or margarine
1/2 level tsp salt
cold water
few drops of lemon juice
4-8 ozs sausage meat
litte egg and milk
Preheat oven 450F, sieve flour and salt in mixing bowl. Divide butter into 4 pieces. Rub 1 piece of butter into the flour Add lemon juice and 6 teaspoons of water. Mix. Now add water a little at a time until pastry will form a ball. Sprinkle the pastry board and rolling pin with flour. Make the pastry into a sausage shape and roll it out to about 9 ins long and 3 ins wide. Mark the pastry into 3 parts...don't cut it. Take 1 piece of butter and put little pats of it on the top 2/3 of the pastry. Fold the bottom 1/3 of the pastry up and the top 1/3 down to make a purse shape. Turn the pastry so the open flap is on your Left. Roll out the pastry again and repeat with the third and fourth pieces of butter. Then roll the pastry out until it is 9 ins, long and 6 ins wide. Cut the pastry in half down the middle. Divide the sausage into two pieces and roll them so they are as long as the pastry. Lay one sausage on one piece of pastry. Wet the edge of the pastry, fold the pastry over the sausage and stick it down on the other edge. Cut into four pieces. Mark each sausage roll with 3 cuts. Make the second piece of pastry the same way. Put the rolls on a baking tray (I use Pam spray on the tray). Brush the tops with the egg and milk mix Bake for 10 mins on top shelf then turn oven down to 350F and bake another 25 minutes. I check after 20 mins.
SAVORY STUFFED PORK CHOPS.
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4 (1 1/2 inch thick) pork chops
salt and pepper
2 tablespoons butter
1/2 cup chopped onion
1 cup chopped mushrooms
1/4 teaspoon each dried sage, salt and pepper
1 cup bread crumbs
2 tablespoons vegetable broth or water
Preheat oven to 350 F. Trim fat from chops. Cut a 2-inch pocket in each pork. Sprinkle inside of each pocket with salt and pepper; set aside. Melt butter in large skillet over medium heat. Add onion and mushrooms; saute until tender. Remove from heat. Stir in sage, salt, pepper and bread crumbs. Add enough broth to moisten and hold stuffing together. Spoon stuffing into pockets. Secure pockets with kitchen twine or toothpicks; place chops in baking dish. Add remaining brother. Cover and bake for 30 minutes. Remove cover; bake for 20 minutes or until tender
SHOULD BE ILLEGAL
OVEN BARBECUE RIBS.
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4-6 servings or 3 lbs Ribs
3 lbs pork back ribs
1 (8 ounce) jar honey
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
2 tablespoons Old Bay Seasoning
1/2 teaspoon onion powder
1/4 teaspoon celery salt
1/2 cup dark brown sugar
1/4 teaspoon fresh ground pepper
1 medium onion, grated or finely chopped
12 ounces barbecue sauce
1/4 cup white sugar
SMOKED SAUSAGE KABOBS.
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1 1/2 pounds hot Italian sausage; sliced 1 inch thick
1 bottle of your favorite Italian dressing
1 bell pepper
2 ears of corn; broken into quarters
6 cherry tomatoes
2 zucchinis; sliced about an inch thick
6 large mushrooms
Marinate the sausage in the dressing for about 6 hours, build your skewers alternating sausage and vegetables. Grill for about 4-5 minutes on each side, basting occasionally. Before grilling, submerge the corn in boiling water for 2 minutes.
SMOTHERED PORK CHOPS.
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2 tb Butter
2 tb Flour
1 1/2 cup Rich beef broth
Pinch Sage leaves, crumbled
6 Thick loin pork chops
1 cup Flour for dredging
Salt and pepper, to taste
1/2 cup Lard
3 lg Onions, sliced
3 Cloves garlic, minced
1/4 cup Celery, minced
1. In a small saucepan melt butter over medium-high heat, stir in the 2 tablespoons flour, and cook, stirring constantly with a wire whisk, until lightly browned. Stir in broth and sage, mix well, remove from heat, and set aside. This mixture will be the sauce.
2. Add salt and pepper to the 1 cup flour; dredge chops in the mixture. In a large, heavy skillet heat 1/4 cup of the lard over medium- high heat. Add chops and cook until they are browned. Move browned chops to a large, oven proof casserole with a cover. Preheat oven to 350¼ F.
3. Melt the remaining lard in skillet over high heat. Add onions, garlic, and celery; lower heat to medium, and cook, stirring frequently to avoid burning, until onions are golden (about 8 to 10 minutes). Remove vegetables with a slotted spoon and place over chops in the casserole.
4. Pour off all lard from the skillet. Add reserved sauce, raise heat to high, bring to a boil, and cook for 1 minute, stirring vigorously and scraping the bottom of the skillet. Pour sauce over chops in casserole, cover, and bake for 30 minutes. Serve with mashed potatoes.
SPARE RIBS.
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800g of pork ribs
3 tbs. clear honey
3 tbs. wine vinegar
3 tbs. tomato ketchup
1 clove of garlic crushed
1/4 tsp. chilli powder
2 tbs. Hoi Sin sauce
1 tsp. ground ginger
1/4 tsp. chinese 5 spice
1/2 cup orange juice
2 tbs. light Soy sauce
Combine all the above ingredients in a bowl. Add the ribs and marinate for few hours or over-night. Oil an oven tray. Add the ribs and the marinade. Cover with foil. Put in a hot oven and cook until golden brown and sticky, turning once or twice. This usually takes 1 1/2 hours
STEAMED PORK.
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1 pound pork cubed
1/2 cup soy sauce
1/2 cup dry sherry
1 tablespoon brown sugar
Mix all these delicious ingredients together and place them in a heat proof bowl. Steam on a rack over boiling water for about 1 1/2 hours or until cooked. Top with some sliced green onions for garnish
STIR FRY PORK WITH
CHINESE FIVE SPICE POWDER.
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Rice Vinegar-2 tbls.
Chinese Five Spice Powder-1/2 tsp.
Garlic cloves-1 or 2, minced
Soy Sauce-1 tbls.
Water- 2 tbls.
Cornstarch-1 tsp.
Sesame Oil-1 tsp.
Pork Tenderloin-1 lb. cut into 1 " chunks
Salt and White pepper- to taste.
Heat wok or saucepan with oil over medium-high flame. Add pork meat and cook through tossing frequently. Do not over cook. Meat can be slightly pink. In a small bowl mix the vinegar, spice powder, water and cornstarch until well combined. Add sauce to the pork and toss until the sauce had thickened. Serve piping hot over a steaming bowl of rice. Salt and pepper to taste
STUFFED PORK LOIN ROAST.
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1 boned loin roast
1 cup roughly diced ham
1 cup onion chopped
1 Tblspn butter
1/2 cup pecans/walnuts finely chopped
1 Tblspn currants
3 delicious apples in wedges
1 tspn cracked black pepper
2 cups breadcrumbs
1 extra Tblspn softened butter
Stuffing:
Brown ham & onion 10 minutes in saucepan with 1 Tblspn butter, remove from heat 10 minutes then add remaining ingredients, mix thoroughly. Stuff the loin roast, roll up & tie. Place roast in baking pan with some oil, bake 60 minutes per 2lbs at 180C. Serve sliced with apple sauce plus boiled vegetables & some stuffing.
SWEET AND SOUR BARBECUED RIBS.
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1 1/4 c Ketchup
3/4 c Water
1/4 c Honey
2 tb Worcestershire Sauce
4 ts Lemon Juice
1 sm Onion, chopped
1/2 ts Salt
1/2 ts Pepper
6 lb Back Ribs
Mix together the ketchup, water, honey, worcestershire sauce, lemon juice onion, salt, and pepper. Cook for about 10 minutes, stirring occasionally. Prepare a charcoal grill, and cook ribs over medium-hot coals, turning occasionally. Brush ribs with sauce after each turn. Cook ribs until desired doneness. Remove from barbecue and enjoy.
SWEET & SOUR PORK TENDERLOIN.
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1 lb of pork fillet, cut into cubes
(the marinade)
2tbs light Soy sauce
2 tbs. rice vinegar
2 cloves of garlic crushed
small piece of root ginger finely grated
a pinch of Chinese 5 spices
(the sauce)
1 tbs. corn flour
2 tbs. rice vinegar
2 tbs. tomato ketchup
3 tbs. clear honey
2 tbs. oil
1 red pepper diced
1 yellow pepper diced
1 onion sliced
6 oz mange tout or snow peas
You can use chicken instead of pork, and it tastes just as good! Combine the marinade ingredients in a bowl. Add the pork. Leave to marinate for 1/2 hour or more. Drain pork through a sieve, reserving the marinade. Stir corn flour, rice vinegar, tomato sauce and honey into the reserved marinade. Heat 1 tbs. oil in a wok or a pan. Add pork and stir-fry over high heat for 5 minutes. Remove with a slotted spoon. Heat remaining oil in the pan. Add onions, stir-fry for 2 minutes. Add peppers and mange tout & stir-fry for 2 more minutes. Add the marinade mixture to the pan and cook till thickened. Return pork to the sauce. Keep cooking for 1 minute. Serve with rice.
SWEET ONION AND
SAUSAGE CASSEROLE.
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5 large vidalia onions, sliced and lightly sauteed
12 crushed buttery crackers
1 pound sausage meat, browned and drained
1/4 teaspoon seasoning salt
10 3/4 ounce can cream of mushroom soup
1/2 cup grated cheddar cheese
1 small jar of pimento
Preheat oven to 350 degrees. Combine all ingredients except the crackers and transfer to a large casserole dish. Top with crackers and bake for 30 minutes or until crackers are golden brown. Serve warm.
TAILGATER PORK CHOPS.
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8 pork rib chops, 1-inch thick
4 cups orange juice
1 cup soy sauce
2 tablespoons chopped garlic
1/2 cup Dijon-style mustard
1/2 cup honey
1 teaspoon cayenne pepper
In a mixing bowl, combine orange juice, soy sauce, garlic, mustard, honey and cayenne pepper. Mix together with a whisk. Pour over pork chops and marinate in the refrigerator for 12-24 hours. Remove pork from marinade; discard marinade. Season pork with salt and pepper and grill for 10-12 minutes, turning once.
TO DIE FOR SPARE RIBS.
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1 1/2 kg pork spareribs
MARINADE:
1/2 cup tomato ketchup
1/4 cup teriyaki sauce
1/4 cup red wine
1/3 cup unsweetened pineapple juice
4 tablespoons honey
2 teaspoons light soy sauce
4 to 6 cloves garlic, crushed
4 teaspoons grated fresh ginger
2 tablespoons fresh thyme, chopped (or 2 teaspoons of dried thyme)
1 pinch cayenne pepper
1 place ribs in large pan or cast iron skillet.
2 Cover with cold water and bring to the boil.
3 Reduce the heat and simmer for 10 minutes.
4 Combine the Marinade ingredients in a bowl and mix well.
5 Place the pork spare ribs in a large shallow glass or ceramic dish and pour over with the well mixed marinade.
6 Refrigerate for AT LEAST 4 hours or better still, overnight!
7 Place the marinated pork spare ribs on a rack in a large roasting pan and cook in oven pre-heated to 180'C for about 40 minutes until browned and tender, or grill on the BBQ. 8 During the cooking time baste the ribs frequently with the pan juices/marinade
TOAD IN THE HOLE.
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4 ounces Plain white flour
2 Small eggs
1/2 teaspoon Salt
10 fluid ounces Milk
4 (100% pork) sausages
Preheat the oven to 450F. Saute the sausages briefly in a pan to draw off excess fat. Keep this for later. Cut your sausage into chunks. Mind that knife baby!
Put the fat in a small roasting pan (a metal 9X9 cake pan is perfection): add a little oil, if necessary, to bring the amount of fat up to about 4 tablespoons.
Heat the fat, either in a hot oven or on the stove, until smoking hot. Meanwhile, prepare the batter mixture. When the pan and fat are very hot, pour in the batter mixture, scatter the sausage chunks onto it, and put the whole business into the hot oven.
Bake for about 5-10 minutes at 450F, then reduce to 400F and bake until the Yorkshire pudding around the sausages has puffed up nicely and is a deep golden brown. This may take as long as 30 minutes or as little as 20: keep your eyes on it, baby, yeah! Serve immediately when done.
Warning: This baby does not like to be kept waiting and may get a bit deflated if you leave her hanging about.
Variations on this dish can be made with chunks of leftover roast beef, or almost any kind of meat, just so that you alter the cooking time to take into account whether the meat being used has already been cooked adequately when it goes into the pudding.
VINDALOO.
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Vindaloo paste
5 Tbsp vegetable oil or ghee (clarified butter)
4 medium red potatoes, peeled and cut into 3/4" cubes
1-1/2 lbs boneless pork, cut into 3/4" cubes
(tougher cuts of pork are fine, as the long cooking time will make
them tender)
2 medium onions, finely chopped
1/2 tsp salt
1 cup water
6 Tbsp vinegar
1-5 tsp cayenne pepper
About the Vindaloo paste: Many spice shops will have a dry blend of Vindaloo seasonings. To make this into a paste, mix 2-5 Tbsp of spices with an equal amount of water. Again, if this is your first time, start out small. If you are unable to find a dry blend, some Asian or Indian
specialty markets sell a pre-made Vindaloo paste. These are fine, but usually need to be thinned out a bit. Start with 2-5 Tbsp of the paste and add water, mixing well, until it has the consistency of mustard.
Cut pork and onions. Preheat a large, deep pot (cast iron stewpots are best) over a medium-high flame. Add 2 Tbsp oil or ghee, heat, then brown half the pork. Remove, add another Tbsp oil or ghee, heat, and brown the rest of the pork. Remove, add the last 2 Tbsp oil or ghee, heat, add
onions and stir over medium-high heat until onions are a very deep brown. Add Vindaloo paste. Stir constantly for about 30 seconds, until paste begins to burn on the bottom of the pot. Add pork, water, salt and vinegar. Stir well. Bring to a boil, reduce heat to a slow simmer, cover and cook for 30 minutes. Peel and chop potatoes and set aside in a bowl of water until ready to use. After 30 minutes, taste. Vindaloo is a dish best served hot, so adjust heat to the maximum level you can handle with the cayenne pepper or other hot peppers (fresh jalapenos work
nicely). Add potatoes and simmer uncovered over low heat until pork and potatoes are very tender, and the liquid has reduced to a thick, glossy sauce, about 90 minutes. If your guests haven't arrived yet or whatever, add a little water and let it simmer longer - Vindaloo is a dish that
just gets better the longer it cooks. Serve with saffron rice, steamed broccoli or green beans, and plenty of ice water ;) Serves four. Enjoy!
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KIELBASA.
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1 two-pound ring kielbasa
Rye bread
Prepared horseradish
Dijon mustard
Heat oven to 350°. In a pot of simmering water, poach kielbasa for 20 minutes. Remove from pot, and transfer to a roasting pan with about 1 cup of the poaching water. Using a fork, poke the skin of the kielbasa to prevent it from cracking. Roast until brown and crispy, about 20 minutes. Slice kielbasa on the diagonal into 1/2-inch slices. Serve with rye bread, horseradish, and mustard.
KIELBASA AND BEAN TWISTS.
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2 tbsp corn (olive) oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 clove garlic, minced
1 can (28 oz) tomatoes, undrained
1 can (16 oz) red kidney beans, undrained
1 lb Kielbasa, cut in 1/4 inch slices
8 oz twist macaroni
4 cups coarsely chopped cabbage
1 cup water
In a heavy 5 quart dutch oven, heat oil over medium heat. Add onion, celery, carrots and garlic. Cook, stirring, 3 minutes. Stir in tomatoes, breaking up with spoon, and kidney beans. Cover and simmer 5 minutes. Stir in kielbasa, macaroni, cabbage and water. Bring to boil. Reduce heat; cover and simmer 10 minutes or until
macaroni is tender. Stir. Let stand 5-10 minutes. Makes 6-8 servings.
LEMON HERB PORK CHOPS.
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4 tsp minced garlic (about 8 cloves)
1-1/2 tsp finely shredded lemon peel
1 tsp dried rosemary, crushed
1/2 tsp salt
1/2 tsp dried sage, crushed
1/2 tsp pepper
4 pork loin chops, cut 1-1/4 inches thick
For rub, combine the garlic, lemon peel, rosemary, salt, sage, and pepper.Trim fat from meat. Rub mixture onto both sides of each pork chop and grill.
LEMON HERB PORK CHOPS 2.
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1/4 cup lemon juice
2 tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 (4 ounce) boneless pork
loin chops
In a large resealable bag, combine lemon juice, oil,
garlic, salt, oregano and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade. Preheat an outdoor grill for high heat, and lightly oil grate. Remove chops, and reserve marinade for basting. Grill pork chops for 5 to 7 minutes per side, basting frequently, until no longer pink. Discard any leftover marinade.
LIME AND CILANTRO PORK KEBOBS.
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1 - 1 1/2 lbs (450 - 675 g) pork tenderloin or pork loin, trimmed of all fat and cut into 2-inch (5 cm) cubes
1 cup (250 ml) plain fat-free yogurt
1/4 cup (60 ml) lime juice
1/4 cup (60 ml) chopped fresh cilantro (coriander leaves)
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
1 - 2 Spanish, Vidalia, or other sweet onion, cut into 2-inch (5 cm) chunks
Combine the pork, yogurt, lime juice, cilantro, salt, pepper, and optional cayenne in a large bowl. Stir to thoroughly combine. Refrigerate for at least 4 hours or overnight. Thread the meat and onion on skewers and grill or broil until the meat is done, about 20 minutes, turning occasionally and basting with the remaining marinade. Serves 4 to 6.
LONG COOKED PORK SHOULDER.
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1 pork shoulder roast, about 4 pounds
Salt and pepper
Red pepper flakes
Fresh sage leaves
Have your butcher trim the excess fat and tie the pork shoulder. The night before, season the meat generously with salt and pepper, red pepper flakes, and coarsely chopped sage to taste and refrigerate.
The next day, bring the pork to room temperature and roast in a heavy earthenware-baking dish at 400°F for about 2 hours and 20 minutes. Half an hour before the roast is done, baste it with the rendered fat. Allow to rest 20 minutes before carving. If you prefer, you can roast the shoulder in advance and warm the sliced meat on the grill.
MAPLE BARBECUE RIBS.
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4 lb. ribs
1/4 c. maple syrup
1/4 c. spicy brown mustard
1/4 c. apple cider vinegar
1/4 c. ketchup
Dash cayenne pepper
Mix syrup, mustard, vinegar, & ketchup, cayenne in a bowl and set aside. Remove the back membrane from the ribs (the white strip on the back) Cut the ribs into 4-5 inch lengths. Sprinkle with salt on front and back Place in roasting pan and bake at 350 degrees for about 1 1/4 hours. Pour off all the fat. Baste the ribs all over with the sauce with a brush, and roast for another 30 minutes, basting and turning about every 5-6 minutes. Allow to stand for 15 minutes. Baste again and serve.
MARINATED PORK TENDERLOIN.
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1 ounce corn oil
Juice of 1 lime
Zest of 1 lime
2 teaspoons ground cumin seed
1 Serrano Chile, thinly sliced
2 cloves garlic thinly sliced
1 teaspoon kosher salt (or 1/2 teaspoon regular salt)
1/2 teaspoon freshly ground black pepper
1 pork tenderloin, approximately 1 pound, trimmed
Place the oil, lime juice, lime zest, chile, garlic and salt in a 2 quart bowls or plastic bag. (The bag works best). Mix the ingredients well. Add the pork tenderloin and coat evenly with the ingredients. Cover bowl or seal plastic bag and refrigerate for at least one hour. Preheat a grill or oven broiler. Season the pork with salt and pepper, and grill or broil to an internal temperature of 150º. (Take it out at 140º and it will rise to 150º while it rests) Rest the meat for at least 5 minutes before slicing.
MUSTARD PORK LOIN
WITH FRUIT CONSERVE.
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3-4 lb. boneless pork loin
3 cloves garlic, minced
½ to ¾ c. coarse mustard
Freshly ground black pepper
Several sprigs fresh rosemary
Fruit Conserve:
1 pound plums, peaches, or nectarines, pitted and chopped
1 ½ c. sugar
¾ c. raisins
¼ c. water
1 Tbls. grated orange zest
¼ c. orange juice
¼ c. chopped walnuts
Preheat oven to 375 degrees F. Place the loin on a rack in a shallow roasting pan. Spread the outside with the garlic and cover with a thick layer of the mustard. Sprinkle with pepper and rosemary. Bake for 30-35 minutes per pound, or until 160 degree F internal temperature. Remove meat from the pan and chill. Slice; arrange slices on platter.
For Fruit Conserve:
Combine the fruit, sugar, raisins, water, and zest in a large, heavy saucepan. Bring the mixture to a boil and simmer 20 minutes. Add the orange juice and simmer for 10 minutes longer. Add the walnuts and simmer an additional 5 minutes. Remove the conserve from heat, cool slightly, and chill. Serve conserve along with pork.
ORIENTAL BARBECUED
PORK TENDERLOIN.
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8 lb Pork tenderloin (boneless)
1 1/3 c Soy sauce
2/3 c Oriental toasted sesame oil
4 ea Minced garlic cloves (large)
1 tb Ground ginger (fresh)
1 tb Msg (if desired)
19 oz Bottled bar-b-q sauce
Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is not not clumping. Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer). Remove pork from marinade and place on covered grill. Add wet wood to grill firepan to insure adequate supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork tenderloins
PIG PICKING BARBECUE PORK.
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This recipe calls for cooking the pork in the oven. It
requires slow cooking at a low temperature of 325 degrees for quite a long time (3-5 hours). While this can easily be done using a gas grill, a charcoal grill would be more difficult. Anyway you choose to cook it, it's delicious!
2 cups apple cider vinegar
1/4 cup firmly packed dark brown sugar
1 tablespoon red pepper flakes
1 1/2 teaspoons cayenne pepper
1 tablespoons salt, or to taste
1 teaspoon freshly ground pepper
for the sop:
2 cups apple cider vinegar
1/4 cup brown sugar
1 teaspoon red pepper flakes
1 teaspoon salt
1 boneless pork shoulder roast, about 4-5 pounds
Preheat oven to 325 degrees. Combine the first 2 cups vinegar, brown sugar, red pepper flakes, cayenne, salt and pepper in a stainless steel or glass bowl and set aside. In another bowl, make the sop by combining the second 2 cups vinegar, brown sugar, red pepper, and salt. Place the pork in a roasting pan. Pour the sop in the pan. Cook for 3-5 hours, uncovered, basting with the sop occasionally and until the temperature reaches 160 degrees in
the center of the roast. Remove the roast form the oven and let cool about 30 minutes. When cool enough to handle, slice or shred the meat. Pour 1 cup of the reserved sauce over the meat to moisten it. Serve with additional sauce piled high into hamburger buns for a famous Southern BBQ sandwich.
PORK AND GREEN CHILI STEW.
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24 fresh or canned green chilies
2 pounds roast pork cubed
1/4 cup of flour
2 tablespoons bacon drippings
2 medium onions finely chopped
3 cups stewed tomatoes
6 ounces tomato paste
2 cups of chicken stock
2 garlic cloves, minced
2 teaspoons of salt
2 teaspoons cumin
If the chilies are fresh parch and peel them. Remove the seeds and remove the tops. In a large skillet, drop the floured pork chunks into the hot bacon fat. Add in the onions and cook until just tender. Place these ingredients into a large stewing pot. Add in all the other ingredients and cook for 1 hour over a medium flame. Stir occasionally
Recipe submitted by Gary
PORK AND PEPPERS.
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1 pork tenderloin or pork bone-less
center cut (about 3 lbs.)
1 qt. jar sweet peppers, sliced
Salt and pepper to taste
Slice the pork very thin; saute in a little olive oil. Cook sliced pork medallions a little on each side. Remove and drain on paper towels until all are cooked. In a casserole dish, combine cooked pork and sliced peppers and some or all of the juice. Add salt and pepper to taste and heat in a 350F. degree oven for about 10 minutes. Serve with crusty Italian bread.
Recipe submitted by Henry
PORK CHOPS AND POTATO CASSEROLE.
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This is an old dish my Mom used to make, just plain comfort food. Easy to make too. (I use chicken thighs)
1 can cream of mushroom soup
4 3-ounce lean pork chops
2 medium potatoes
1/2 cup skim milk
1 small onion
Brown pork chops and sliced onion in Pam. Peel and slice potatoes. Spray a 9x13 pan with Pam and arrange potatoes in a single layer.
In a small bowl m ix milk and soup. Pour over potatoes then put pork chops and onions on top. Top with salt, pepper and garlic salt. Cover pan tightly with foil and cook for 1 1/2 hours at 325º Makes 4 servings
Recipe submitted by Spice.
PORK CUTLETS WITH
BROWN MUSHROOM GRAVY.
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1 lb. boneless pork or veal cutlets
2 eggs ,beaten
1/2 c. bread crumbs
oil
2 oz. bacon, diced
4 oz. onion, chopped
8 oz. mushrooms, sliced
1 Tbls. tomato paste
1/2 c. water
1/2 c. dry wine
dash of thyme
pepper
salt
1/2 tsp. paprika
1 Tbls. parsley
2 Tbls. sour cream
Heat oil in a large skillet over medium high heat. Pound cutlets with a meat tenderizer to flatten them. Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with bread crumbs. Place cutlets into skillet and fry until golden brown (1-2 minutes on each side). Remove the meat from the skillet and drain on paper towels. Keep the meat warm in the oven while you make the gravy.
Sauté bacon and onions until golden brown. Add tomato paste and mushrooms, and sauté over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes. Stir in the sour cream. Pour over Schnitzel just before serving.
PORK ROAST WITH GARLIC.
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5 pound fresh pork shoulder
3 garlic cloves, julienne
1/2 cup light soy sauce
1/2 cup apple cider vinegar
1/4 teaspoon black pepper
1 teaspoon sugar
1/2 teaspoon chili paste
1 shallot, finely chopped
Remove all the fat from the pork roast and discard. Prick
holes in the meat with a large fork. Place garlic into each opening. In a mixing bowl, combine the soy sauce, vinegar, black pepper, sugar and chili paste. Mix well and place over meat. To marinate refrigerate for 2 hours. Transfer the meat to a roasting pan along with the marinate. Cover and cook for 2 hours at 400 degrees until done.
PARMESAN BREADED PORK CHOPS.
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4 pork chops, 3/4" thick
1 egg, beaten
1 teaspoon salt
1/4 teaspoon. pepper
1/3 cup grated Parmesan cheese
1/3 cup dry breadcrumbs
2 tablespoons vegetable oil
Heat oven to 350F. Dip pork chops in combined egg
& seasonings & then in combined cheese & bread-
crumbs. Heat oil in skillet; brown each chop on both
sides. Bake at 350F, 35 minutes, turning chops
occasionally.
PEPPER JELLY PORK ROAST.
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1 5-pound boneless pork roast
1 tablespoon minced fresh ginger or 1 ½ teaspoons ground ginger
3 cloves of garlic, minced
½ cup of apple jelly
1 ½ teaspoons hot pepper sauce
Preheat oven to 350°F. In a small bowl, mix the ginger and garlic and rub over the pork roast. In a separate bowl, mix together the apple jelly and the hot pepper sauce. Set aside. Place the pork in a shallow roasting pan and roast for approximately 45 minutes. Remove the meat and score it in a diamond pattern. Spread the jelly mixture generously over the pork, cover, and roast until a meat thermometer registers 160°F. Remove from the oven and keep covered until ready to serve.
PORK CHOPS ITALIANO.
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8 center cut pork chops
2 large cans whole tomatoes
4 large cloves of garlic, chopped
1 T. oregano
1 tsp. basil
Red pepper to taste
4 green Italian peppers
1 lb. of mushrooms
2 onions
Braise the chops in a small frying pan with a little oil. Set aside. Place in a large mixing bowl the tomatoes, garlic, oregano, basil. salt and pepper. Place the green Italian peppers and onion into a frying pan and cook on a medium flame until tender. Slice the mushrooms and set aside. Place the pork chops into a baking pan. Remove the seasoned tomatoes from the mixing bowl and add to the pork chops. Cover and bake at 350F. degrees for 1 1/2 hours. Remove the cover and add in the peppers, onions and mushrooms. Sprinkle the grated cheese over the chops. Cover and bake at 350F. degrees for another 20 minutes. Cook up 1 lb. of pasta. Drain. Place the pork chops on a plate and a portion of the pasta. Spoon the tomato sauce over the pasta.
PORK CHOPS WITH CORRIANDER.
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2 cloves garlic,crushed
1 tbsp coriander
8 black peppercorns
1 tsp packed light brown sugar
3 tbsp soy sauce
4 pork loin chops
In mixing bowl combine the
garlic,coriander,peppercorns,brown sugar and soy sauce.Brush the chops with the mixture.Cover and marinate 30 minutes.Grill or bake them.
Recipe submitted by 'Thunderbird'
PORK CHOPS WITH SWEET POTATOES.
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6 Pork chops 1½ inches thick
2 tbsp. Flour
Tbsp. Oil
Sweet potatoes
Salt
Pepper
Boil the potatoes for 20 minutes, peel and cut into 1/2-inch slices. Lightly dust the pork chops with the flour salt and pepper. In a pan heat the oil and brown the pork chops for about 1 minute on each side. Next add the potatoes and cover, finishing cooking for 30 minutes
Recipe submitted by Joe Harris
PORK MEDALLIONS WITH DILL SAUCE.
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1 lb. pork tenderloin
1 tsp. garlic salt
1/4 tsp. pepper
1/2 c. plain yogurt
4 tsp. Dijon mustard
1/2 tsp. dill weed
Cut pork crosswise and flatten with palm of hand into medallions. Pan broil pork, 3-4 minutes each side. Sprinkle with garlic salt, pepper, and set aside. Mix yogurt, dill and mustard. Serve with pork. Serves 4.
Recipe submitted by Thunderbird
PORK PAPRIKASH.
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1 small pork tenderloin
½ c. flour
3 T. paprika
1 tsp. onion powder
½ tsp. salt
1 tsp. fresh ground pepper
2 T. shortening
1 c. chopped onion
½ c. water
3 T. corn starch
½ c. no fat sour cream
4 servings of cooked egg noodles
Slice tenderloin into strips about 1 inch square by ¼ inch thick. In a 1 quart plastic bag, combine flour, 2 T. paprika, onion powder, salt and pepper. Drop pork slices into bag, one at a time and shake to coat. Over medium heat, melt shortening in a skillet. Brown pork slices. Drain off fat. Add ¼ cup water and onion; cover and simmer over low heat 30 minutes. Prepare noodles. In a small bowl, mix remaining water with corn starch; mix in sour cream and paprika. Add to pork and onion mixture, stirring until thickened. Serve poured over drained egg noodles.
PORK TENDERLOIN.
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3 tbls. teriyaki sauce
3 tbls. dark corn syrup
3 tbls. lemon juice
3 tbls. sherry
3 tbls. rice vinegar
3 garlic cloves, minced
1 tsp. pared ginger root
1 tbls. olive oil
1 1/2 c. sliced mushrooms
1/2 c. sliced scallions
1 1/2 c. shredded carrots
1 tbls. corn starch
2 lbs. lean pork tenderloins
In a stainless steel bowl, mix teriyaki sauce, corn syrup, lemon juice, sherry, vinegar, garlic and ginger root. Add tenderloin with ingredients, coat with marinade. Cover and refrigerate at least one hour or overnight. Preheat broiler and cook.
Recipe submitted by Wanda Jackson.
PORK TENDERLOIN MEDALLIONS
WITH RASPBERRY THYME.
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4 pork tenderloin medallions (3 ounces each)
1 tablespoon vegetable oil
1/2 cup red onion
1.5 tablespoons fresh thyme
1/4 cup raspberry preserves
2 tablespoons balsamic vinegar
3 tablespoons orange juice
pinch of freshly ground black pepper
pinch of salt
Place the pork medallions in a hot saute pan with the vegetable oil and saute for 3 minutes on each side. Add the red onion, balsamic vinegar and raspberry preserves and cook an additional 2 minutes or until the pork reaches an internal temperature of 145 degrees. Finish with salt, pepper and fresh thyme. A great tool to test the temperature of many different meats, fish and poultry can be found below. I carry one of these at work daily, a must for any serious chef or cook. Serves 2
PORK WITH CAMEMBERT CHEESE.
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3/4 - 1lb pork tenderloin
1 tbs butter
3 tbs sparkling dry cider or dry white wine
1/2 -3/4 cup creme fraiche or heavy whipping cream
1 tbs chopped fresh mixed herbs, such as marjoram, thyme, and sage
1/2 camembert cheese (4 ounces), rind removed (2 1/2 ounces without rind), sliced
1 1/2 tsp Dijon mustard
freshly ground black pepper
fresh parsley to garnish
Slice the pork tenderloin crosswise into small steaks about 3/4-inch thick. Place between two sheets of grease proof paper or clear film wrap and pound with the flat side of a meat mallet or roll with a rolling pin to flatten to a thickness of 1/2-inch.
Sprinkle with black pepper.
Melt butter in a heavy frying pan over medium-high heat until it begins to brown then add the meat. Cook for 5 minutes, turning once, or until just cooked through and the meat is springy when pressed.
Transfer to a warmed dish and cover to keep warm.
Add the cider or wine to pan and bring to a boil, scraping the base of the pan with a wooden spoon. Stir in the cream and herbs and bring back to a boil.
Add the cheese and mustard and any accumulated juices from the meat. Add a little more cream if needed and adjust seasoning.
Serve pork with the sauce and garnish with parsley.
Recipe submitted by Dee.
PORTUGUESE PORK ROAST.
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3 medium garlic cloves, peeled, sliced
1 tsp crumbled leaf marjoram
1 tsp paprika
1 tbsp coarse salt
1 large bay leaf, crumbled fime
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
4 pound pork loin (I sometimes use just over a pound
with the same quantity ingredients, except the
wine--less wine)
1 bottle of dry white wine
Mash the garlic, marjoram, paprika, salt, bay leaf, cayenne and black pepper. Rub all over the pork loin. Place in a shallow bowl (preferably nonmetallic), and pour the wine. Turn the pork in the wine several times, then cover, and marinate in refrigerator for 24 hours, turning the pork a couple of times during the day. Remove from refrigerator and let stand on the counter, still in the marinade, for 30 minutes. Preheat the oven to 500F. Place the pork fat side up on a rack in a large roasting pan and roast uncovered between 10 to 20 minutes (depending on size of meat). Lower the oven temperature to 350F and roast until a meat thermometer, inserted in the center, registers 160F. As the pork roasts baste several times.using the marinade at first, then the pan drippings. Remove from oven and let sit 20 minutes before serving.
PULLED PORK.
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Use a Boston Butt or Pork Butt. Prior to applying a rub to it mositen it with either Olive Oil or cheap Yellow Mustard then apply your rub. You can let it sit overnight wrapped in plastic wrap. Set oven to 250 and set the pork in a roasting pan uncovered. Cook it for 2 hours per pound. After it has cook for at least 1 1/2 hours apply a mop of( 3 parts applejuice or cider, 3 parts cider vinegar, and 1 part olive oil. Use a brush, mop or spray bottle. Apply as often as you like. When the butt is done take it out and let it cool to where you can handle it. Use your hands or 2 forks too pull the strands of meat. Remove the fat while pulling apart. Use your favorite sauce to top it off.
PULLED PORK 2.
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4 lb. boneless pork shoulder (cut into 5 or 6 pieces)
1/4 C water
1 med onion - coarsely chopped
1/2 C cider vinegar
1/2 C ketchup
1/4 C light molasses
2 T sweet paprika
2 T spicy brown mustard
2 T Worcestershire sauce
1 t ground red pepper (cayenne)
1 t finely ground black pepper
1 t salt
3 T. Liquid smoke flavoring
Place pork shoulder pieces (fat trimmed) into crock-pot /slow cooker. Mix all ingredients together and pour over the roast. Cover and cook low/med (I start on high for 1 hour) for approx 8-10 hours or until tender and falling apart. Remove cooked pork from pot..
Shred pork with 2 forks or fingers into stringy pieces.
Serve on soft sandwich buns with dill pickles and your favorite BBQ sauce. Serve with cole slaw and potato chips.
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FARFALLE WITH
SPINACH AND SAUSAGE.
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1/2 lb. farfalle pasta
1/2 lb. Italian sausage, cooked and sliced
5 oz. fresh spinach, chopped
5 T. olive oil
4 garlic cloves, chopped
1/4 tsp. red pepper flakes
4 scallions, sliced crosswise
3 T. butter
1/2 c. pasta water
Cook sausage and slice on diagonal. Cook pasta al dente. Drain. Heat olive oil and butter in pan. Add pepper flakes to oil. Add garlic, do not brown. Place in sausage slices. When heated through add in spinach. Saute until wilted. Toss pasta into spinach mixture. Add in scallions. Add 1/2 c. pasta water. Toss to coat and heat through. Serve with freshly grated Pecorino Romano cheese.
Recipe submitted by Dave Wagner.
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Salt and Pepper Pork Chops
Pork chops (thin sliced)
olive oil and a little butter
T. of finely chopped celery
T. of finely chopped garlic
2 cans of tomato soup
1 can of water
salt and pepper
Fry in olive oil and a little butter until brown. Put into a casserole dish and cover with a couple TBSP of finely chopped celery and finely chopped garlic. I also like to add some roasted garlic as well. Mix 2 cans of tomato soup with 1 can of water and pur over chops Cover with foil and bake for one and a half hours.
CHINESE STYLE PORK
CHOPS AND ONIONS.
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Season chops with salt and pepper on both sides. Fry until golden brown on both sides. Take out of pan and fry large slices of onions for 2 minutes. In the meantime, cut up chops into bite size pieces and set aside. Add about 1/4 cup of ketchup, 1/2 cup water and 1 teaspoon sugar to onions and stir. Add cut up chops and cover. Cook about another 2 minutes and stir. Serve over hot steaming rice and enjoy.
LISA'S PORK CHOPS.
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Brown 2 thick chops, mix l can mushroom soup, l can golden mushroom soup with l Tbsp. Worchester sauce and l Tbsp. catsup and one sliced sweet onion pour over chops and bake at 350 in a thickly covered pan for 2 to 3 hours. Pork will be falling apart, serve with rice and green beans.
Recipe submitted by Lisa Stockfleth.
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