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Pork Recipes
| 1 boneless pork loin (2 to 2 1/2 pounds) |
| Herb rub: |
| 2 teaspoons dried rosemary leaves, crushed |
| 2 teaspoons dried thyme leaves, crushed |
| 2 teaspoons ground cumin |
| 1 teaspoon coarsely ground black pepper |
| 1 teaspoon garlic salt |
| Honey-Onion BBQ Sauce: |
| 2 tablespoons canola oil |
| 1 1/2 cups finely chopped onion |
| 1/2 cup balsamic vinegar |
| 1/2 cup honey |
Combine herb rub ingredients; rub evenly onto pork. Preheat grill to medium-high. Grill pork over heat for 15 minutes per side to brown slightly. Reduce heat to low (or place pork over indirect heat) and grill 35 to 45 minutes longer.
Meanwhile, in saucepan, heat oil over medium heat, swirling to coat pan. Add onion; cook and stir 5 minutes or until onion is translucent. Stir in vinegar and honey. Heat to boiling. Reduce heat and simmer, uncovered, stirring occasionally.
When internal temperature of pork reaches 160 degrees, brush sauce on all sides of pork. Grill 10 minutes more. Pass remaining sauce. Serves 8 to 10. Thanks to "Tailgates to Touchdowns: Fabulous Football Food" by Nina Swan-Kohler.
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| 2 pounds pork loin, boneless |
| 2/3 cup maple syrup |
| 3 tablespoons Dijon mustard |
| 2 tablespoons cider vinegar |
| 2 tablespoons soy sauce |
| salt, to taste |
| fresh ground black pepper, to taste |
Preheat oven to 350 degrees.Stir together maple syrup, mustard, vinegar, soy sauce, salt and pepper. Spread evenly over pork roast and place in shallow pan. Roast pork until internal temperature, measured with a meat thermometer, reaches 160 degrees, about 45 minutes to 1 1/4 hours. Remove roast from oven and let rest 10 minutes before slicing to serve. Serves 6 . Thanks to Ronae.
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| 3 tablespoons, plus 1 teaspoon, kosher salt |
| 1/4 cup sugar |
| 12 large garlic cloves |
| 3 bay leaves |
| 2 tablespoons plus 1/2 teaspoon cracked black pepper |
| 2 teaspoons dried oregano |
| 1 boneless pork loin, about 5 pounds, with fat |
| 3 tablespoons olive oil |
| 1 cup onion, finely chopped |
| 6 parsley stems with leaves, washed |
| 2 cups water |
Place a quart of cold water in a medium-size, nonreactive mixing bowl. Add 3 tablespoons salt, sugar, 6 smashed garlic cloves, bay leaves, 2 tablespoons black pepper and 1 teaspoon oregano. Using a whisk, stir mixture until salt and sugar are dissolved. Add pork loin, cover bowl with plastic wrap and refrigerate overnight.
Preheat oven to 475 degrees. Remove pork from the brine mixture. Dry, and place on a 9 x 13 x 2-inch baking pan. Finely mince the remaining 6 cloves garlic and rub, along with 1/2 teaspoon pepper, remaining oregano, 1 teaspoon salt and olive oil, onto the roast.
Roast pork for 10 minutes at 475 degrees. Remove pan from oven; add onion, parsley and water. Lower heat to 375 degrees and roast the pork until the internal temperature of the roast is 140 degrees (40 minutes more).
If eating hot, let the roast rest 10 minutes before slicing. If using for Cuban sandwiches, refrigerate until cold, then slice thinly. Thanks to Sandy U. and Tampa Tribune.
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| 4 tablespoons (1/2 stick) unsalted butter |
| 1/2 pound bulk pork sausage |
| 4 celery ribs, diced |
| 1 large yellow onion, diced |
| 1 teaspoon minced garlic |
| 1/4 cup fresh sage leaves, minced |
| 3 fresh thyme springs, leaves minced |
| 2 large eggs |
| 2 cups chicken or vegetable stock |
| 1 medium loaf dried bread, cut into 1/2-inch cube (8 cups of cubes) |
| Salt and freshly ground white pepper |
| For the pork loin: |
| One 2 1/2 to 3 pound pork loin, trimmed and butterflied |
| Salt and freshly ground white pepper |
| 1/4 cup vegetable oil |
| 1 large onion, sliced |
| 2 celery ribs, halved |
| 1 pound baby carrots with 1 inch of stem attached |
For the stuffing, melt the butter in a large saute pan over medium heat and add the sausage, celery and onion. Cook until the meat is no longer pink and the vegetables are translucent, about 7 minutes. Crumble the sausage into medium bits. Whisk the garlic, herbs, eggs and stock together in a large bowl. Add the bread cubes and the cooked meat. Season with salt and pepper, mix well and refrigerate.
To prepare the pork loin for stuffing, open up the loin (the meat should be of even thickness) and pound the meat in any thick areas to create an even surface. Season with salt and pepper.
Cover the surface with a thin layer of the stuffing, leaving a 2 inch strip on one side without any filling. Roll the loin starting with the covered side and secure with butcher's twine. Season the outside of the loin with salt and pepper. Place the extra stuffing in a buttered gratin dish and bake along with the roast. Preheat the oven to 375 degrees.
Heat the oil in an ovenproof casserole or a large saute pan over medium heat. Season the meat with salt and pepper. Brown the pork on all sides. Add the onion slices, celery and baby carrots (remove the carrots when tender 20 to 30 minutes). Roast the loin in the oven for 40 minutes or until the internal temperature reaches 160 degrees.
Remove the pork from the pan and cut away the twine. Place the roast on a platter and cover with aluminum foil to keep it warm.
To prepare the sauce, remove any excess oil from the pan and deglaze the remaining pan drippings with 2 cups water. Scrape the bottom of the pan to loosen any browned bits. Let the sauce reduce by half and then strain. Slice the roast and arrange the carrots around the platter. Spoon the reduce juice over the meat. Offer the additional stuffing on the side. Serves 6 to 8. Thanks to Sandy U. and "Cooking from the Heart: 100 Great American Chefs Share Recipes They Cherish, A Share Our Strength Book to Fight Hunger" by Michael J. Rosen.
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| 2 large red bell peppers |
| 2 tablespoons plus 4 teaspoons vegetable oil |
| 2 medium onions, thinly sliced |
| 1 tablespoon all purpose flour |
| 1/4 cup dry white wine |
| 2 tablespoons apple cider vinegar |
| 2 tablespoons drained capers |
| 1 cup low-salt chicken broth |
| 1 tablespoon chopped fresh parsley |
| 4 1 to 1 1/4-inch-thick bone-in rib pork chops (each about 12 ounces) |
Char peppers over gas flame, in broiler, or on grill until charred on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers; slice into thin strips. Heat 2 tablespoons oil in large skillet over medium heat. Add onions and sauté until golden, about 15 minutes. Mix in flour; sauté 2 minutes. Add bell peppers, wine, vinegar, and capers; cook 1 minute. Add broth. Increase heat; boil until sauce thickens enough to coat spoon, about 4 minutes. Mix in parsley. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before using.)
Prepare barbecue (medium-high heat). Brush pork on all sides with remaining 4 teaspoons oil. Sprinkle pork with salt and pepper. Grill until thermometer inserted into center of pork registers 145°F, about 10 minutes per side. Transfer chops to platter. Spoon sauce over.Makes 4 servings. Thanks to Jenn.
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| 4 pork tenderloin medallions (3 ounces each) |
| 1 tablespoon vegetable oil |
| 1/2 cup red onion |
| 1 1/2 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 |
Pork tenderloin medallions with raspberry thyme sauce. Pork tenderloin is an excellent cut of meat that is well suited for many types of cooking. In this recipe the pork tenderloin is cut into medallions and sauted finished in the raspberry sauce which is complimented with balsamic vinegar and fresh thyme.
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. Serves 2.
Thanks to Brian Johnson from www.chef-recipes.com
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| 4- 1inch thick pork chops |
| 1/4 cup vegetable or olive oil |
| 1 egg |
| 1 1/2 cups Vigo italian bread crumbs |
| 1/2 cup milk |
Trim all fat from pork chops. Put bread crumbs either in a medium size bowl or in a large ziplock baggie. In small bowl whisk milk and egg together, dip pork chops into mixture then into bread crumbs to coat completely. Bring oil in large skillet to a med. high heat, when the oil is hot add the breaded pork chops just long enough to brown them on each side. Turn heat to low and add 3/4 cup of water, cover and cook for 60 min. Turning occasionally. This is one of my recipes to share with you!
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| 400g (14 oz.) pork, thinly sliced |
| 6 Chinese cabbage leaves |
| 4 spring onions |
| 1 Tbsp + 1 Tbsp vegetable oil |
| 2 tsp fresh ginger, grated |
| Marinade: |
| 1 tsp sugar |
| 1 Tbsp white wine |
| 3 Tbsp Kikkoman Soy Sauce |
| 1 tsp fresh ginger, grated |
Stir Fried Pork with Ginger Cut pork into 5cm-long pieces.
Mix marinade ingredients. Marinate pork for 30 minutes. Cut cabbage leaves into small squares.
Finely slice spring onions. Heat frying pan well with 1 Tbsp oil. Saute pork until half cooked (about 3 minutes). Set aside. Add 1 Tbsp oil to pan. Place cabbage and onions and stir-fry for 2 minutes.
Add pork, remaining marinade and ginger. Cook pork completely. Serve immediately hot.
Thanks to www.kikkoman.com
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| 1 6 1/2 to 7 lbs Ham half (semi - boneless) |
| 1 packet onion gravy mix |
| 1 (8 oz) can crushed pineapple in juice (undrained) |
| 1/4 cup sherry |
| 1/3 cup honey |
| 1 Tbsp country-style Dijon mustard |
| aluminum foil |
Preheat oven to 325 degrees. Remove all packaging and wrap ham in aluminum foil. Place in shallow baking pan. Bake 20 minutes per pound until internal temperature is 140F. 15 minutes before serving ham, combine remaining ingredients in medium saucepan; mix well. Bring to boil over med-high heat; stir and serve over ham. (Ham makes 15 servings, sauce makes 10 servings).
Calories per serving: 460kcal; Fat 31g; Cholesterol 117mg; Sodium 2004mg; Carbs 17g; Protein 28g. Thanks to Maggie.
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| 1 tablespoon water |
| 1 tablespoon white wine Worcestershire sauce |
| 1 teaspoon lemon juice |
| 1 teaspoon Dijon-style mustard |
| 1 lb boneless pork loin roast, cut into four 3/4- to 1-inch-thick slices |
| 1 teaspoon lemon-pepper seasoning |
| 2 tablespoons margarine or butter |
| 1 tablespoon snipped fresh chives or parsley |
1. For sauce, stir together the water, Worcestershire sauce, lemon juice, and mustard; set aside.
2. Trim excess fat from pork slices. Sprinkle both sides of each piece of meat with lemon-pepper seasoning. In a 10-inch skillet heat margarine or butter; cook pork over medium heat for 6 to 10 minutes or until juices run clear, turning once. Remove meat to platter; cover to keep warm. Remove skillet from heat.
3. Add sauce to skillet. Stir until well blended. Pour sauce over meat; sprinkle with chives or parsley. Makes 4 servings.
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| 6 - 7 to 8 oz. Pork Chops, bone in, at least 1˝ in. thick |
| 1 cup Andouille Sausage, diced small |
| 1 red pepper, roasted and diced |
| 1 lg. tomato, seeded and diced |
| 1 cup jack cheese, shredded |
| 2 lg eggs |
| 2 cups white bread, diced |
| Salt and Pepper |
| ˝ lb. fresh sweet cherries, washed and pitted |
| 2 tbsp. sugar |
| 1 tbsp. fresh lemon juice |
| 1/4 cup dry white wine |
| Cayenne pepper to taste |
1. Preheat the oven to 375E. Saute the sausage, red pepper and tomato until cooked through. Let cool and set aside.
2. Mix the cheese, eggs and bread, add the sausage mixture. Cut a slit for a pocket into each pork chop and stuff with the sausage mixture. Place on a baking sheet and in the oven for 15 to 20 minutes, until baked through
3. Meanwhile, in a large heavy saucepan over medium heat, combine 3/4 of the cherries, sugar, lemon juice and white wine. Simmer over low heat for 10 to 15 minutes. Allow to cool slightly.Thanks to
4. Return the puree to the saucepan, add the remaining cherries and cook over low heat 2 minutes. Season with cayenne, puddle on the serving plates and top with a pork chop. Thanks to La Maison Gourmet, Inc. 471 Main St. Dunedin, FL 34698 Tel: 727-736-3070 C Fax: 727-733-8915 www.lamaisongourmet.com Serves 6.
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