Recipe: 56 Pork Recipes - Part 1 of 4

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10-15-99: 56 Pork Recipes - Part 1 of 4

Debbie.D.,.AL (11:27:27) : ORANGE PORK ROAST

1 pork shoulder roast (3-4 pounds), trimmed
1/2 tsp. salt
1/8 tsp. pepper
1 can (6 oz.) frozen orange juice concentrate, thawed
1/4 cup honey
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
3 T. all-purpose flour
1/4 cup cold water

Sprinkle roast with salt and pepper; place in a Crockpot. Combine orange juice, honey, cloves, and nutmeg; pour over pork. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer. Remove meat to a serving platter; cover and keep warm. Skim and discard fat from cooking liquid; pour into a saucepan. Combine flour and cold water until smooth; stir into cooking liquid. Bring to a boil; boil and stir for 2 minutes. Serve with meat. YIELD: 8 servings.

Debbie.D.,.AL (11:13:47) : OLD FASHIONED PORK ROAST

1 boneless pork loin roast (2-3 pounds)
1 cup unsweetened applesauce
1 tsp. salt
1 tsp. rubbed sage

Place roast, fat side up, on a greased rack in a roasting pan. Combine applesauce, salt, and sage; spread over roast. Cover and bake at 350 for 1 hour. Uncover and bake 15-30 minutes longer or until a meat thermometer reads 160-170 degrees. Let stand 10 minutes before slicing. YIELD: 8-10 servings. The leftovers are excellent the next day.

Debbie.D.,.AL (10:56:06) : BREADED PORK CHOPS

2 T. cornmeal
2 T. whole wheat flour
1/2 tsp. salt
1/2 tsp. rubbed sage
1/2 tsp. sugar
1/2 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
4 pork chops (1/2"-3/4" thick)
1/4 cup milk

In a Zip-Loc bag, combine the first 7 ingredients. Dip pork chops into milk, then into the cornmeal mixture. Place on a rack in a shallow baking pan. bake, uncovered, at 425 degrees for 30-35 minutes or until juices run clear. YIELD: 4 servings.

Terrytx (10:47:57) : Pork Chops in San Francisco Sauce
Serving Size : 4

4 (1-inch thick) pork chops
1 clove garlic -- minced
4 tbl sherry or broth
4 tbl soy sauce
2 tbl brown sugar
2 tsp oil
dash red pepper sauce
2 tbl cold water
2 tbl cornstarch

Brown chops. Remove from pan and add garlic. Cook until soft. Add chops. Make sauce from sherry, soysauce, brown sugar, oil and pepper sauce. Pour over chops, cover and let simmer for about 30 min., or till chops are done. Remove chops from pan. Combine cornstarch and water, add to sauce, and cook until thickened. Serve with noodles or rice.

Serve with rice or noodles

Debbie.D.,.AL (10:46:30) : DEBBIE'S BARBECUE SAUCE

1/2 can (12 oz.) frozen lemonade concentrate, thawed
1 onion, chopped
2 T. chopped garlic
1 green pepper, chopped
1 bottle of your favorite barbecue sauce

Saut the vegetables together until onion is transparent. Add the other ingredients and simmer. Serve over "pulled pork" sandwiches.

Debbie.D.,.AL (10:40:11) : LEMON PORK CHOPS

1 can (12 ounces) frozen lemonade concentrate, thawed--I use the Wal-Mart brand
2/3 cup soy sauce
1 tsp. seasoned salt
1 tsp. celery salt
2 garlic cloves, minced
6 pork chops, (1" thick)

In a plastic Zip-Loc bag, combine the first five ingredients; mix well. Reserve 1/2 cup for basting and refrigerate. Add pork chops to remaining marinade and turn to coat. Seal bag and refrigerate overnight. Drain and discard marinade. Grill on a George Foreman, Maverick Health, or whatever type of electric grill that you have. Grill, basting the chops occasionally, until juices run clear.

Debbie.D.,.AL (10:35:02) : CILANTRO PORK TENDERLOIN

1 1/2 cups chopped fresh cilantro
1/2 cup packed brown sugar
1/2 cup soy sauce
3 T. honey
6 garlic cloves, minced
2 tsps. ground cumin
2 tsps. ground mustard
1 pork tenderloin ( 1 to 1 1/4 pounds)

Combine the first 7 ingredients in a plastic Zip-Loc bag; add pork and turn to coat. Seal bag and refrigerate overnight. Drain and discard the marinade. Grill, covered, over indirect heat, for 10-14 minutes or until a meat thermometer reads 160-170 degrees. Let stand for 5 minutes before slicing. YIELD: 4-6 servings.

Debbie.D.,.AL (10:28:06) : MARINATED PORK CHOPS

3/4 cup vegetable oil
1/3 cup soy sauce
1/4 cup vinegar (I use apple cider vinegar)
2 T. Worcestershire sauce
1 T. lemon juice
1 T. prepared mustard
1 tsp. salt (I use seasoned)
1 tsp. pepper
1 tsp. parsley flakes (dried)
1 garlic clove, minced
6 pork chops (use center-cut with the bone--1 " thick)

Combine first 10 ingredients in a Zip-loc bag; add pork and turn to coat. Seal bag; refrigerate overnight. Drain and discard marinade. Grill, using your George Foreman, Maverick Health, or any other type of grill until juices run clear. YIELD: 6 servings.

Terrytx (10:22:49) :

Cilantro-Jalapeno Pork Tenderloin
Recipe By :Terry Ward
Serving Size : 8

2 pounds pork tenderloin
1 bunch fresh cilantro -- washed, stems removed
6 cloves garlic -- chopped
1 (10oz) jar jalapeno jelly
1 (6oz) can frozen limeade concentrate -- thawed

Process the cilantro, garlic, jelly and limeade in a blender or food processor until pureed. Set aside 1/2 cup for dipping. Pour the remainder of the sauce over the pork in a zip-top plastic bag. Marinate in the refrigerator for several hours or overnight, turning occasionally. Place tenderloin on the rack of a grill pan or roasting pan (lined with foil, for easy clean up). Reserve marinade. Bake at 300 degrees for about 1-1/2 hours, basting with reserved marinade, or until internal temp. reaches 170 degrees.

NOTES : This is adapted from a recipe posted by Ginger for Cilantro Jalapeno Chicken

Terrytx (10:19:14) : Cherry-Almond Pork

1 3 lb. boneless pork roast
salt & pepper

1 (10 oz.) jar cherry preserves (1 1/2 x the sauce to use up whole 18 oz bottle not good on toast ....)
1/4 cup red wine vinegar (yes you need this type)
2 TLBS. light corn syrup
1/4 tea. each salt, ground cinnamon, ground cloves

1/4 cup toasted slivered almonds (toast in oven yourself)

rub roast with a little salt and pepper, cover all sides of roast and press in with hands as you do.

place roast fat side down on a roast rack (wire cake cool rack will work over 9x13 pan) in a shallow pan. if ribs are on roast no rack is needed.

insert meat therm. as normal ...

roast uncovered in a 325 degree oven for about 2 1/2 hours. this is known as a dry roast method. you can only do this successfully with tender cuts such as a loin :)

Prepare the glaze combine all of the latter ingredients with out nuts in a sauce pan. cook and stir mixture until it boils reduce heat and simmer for about 2 minuets stir occasionally (or like me all the time:)
Add the toasted nuts. keep mixture warm.
1/2 hour before serving time (approx. 3 hours total)carefully spoon some of the warm mix over the roast. continue cooking another 1/2 hour or till therm reaches safe eating temp (170) occasionally spoon more glaze over meat as it cooks.

remove roast using 2 spatulas to carve board. Do not use forks as that will allow you to loose the juices ... To allow these good juices to set let the roast stand for 15 min. before carving. REALLY do this, I say if a dish has enough flavor it does not need to be piping hot and the glaze will rewarm :)

pour little glaze over carved roast for presentation then pass the rest at the table. if roast is tied cut before carving ...

Terrytx (10:17:50) : Apple Jalapeno Pork Chops
Recipe By :posted by Dayna
Serving Size : 4

1/2 cup Monterey jack w/peppers -- shredded
1/4 cup Apple -- finely chopped
1 tablespoon Almonds -- chopped
1 tablespoon Cilantro -- fresh & chopped
4 Pork loin or rib chops -- cut
1/2 cup Apple jelly
1 Jalapeno -- seeded and chopped
2 tablespoons Apple juice -- or water
1 1/2 teaspoons Cornstarch

For stuffing, in a small bowl toss together the shredded cheese, chopped apple, almonds and cilantro. Set aside. Trim fat from meat. Make a pocket in each chop by cutting horizontally into the chop from the fat side almost to the bone. Spoon about 1/4 of the stuffing into each pocket. If necessary, securely fasten the opening with toothpicks. For glaze, in a small saucepan combine jelly and Jalapeno pepper. Cook and stir over low heat till jelly melts. Combine apple juice and cornstarch; stir into jelly mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Preheat gas grill. Adjust heat for indirect cooking. Place chops on grill rack over medium heat. Cover and grill for 40 to 50 minutes or till juices run clear, turning once halfway through and brushing with glaze after 25 minutes.

Lottie-AK (08:43:10) : CHILI RUBBED PORK LOIN (From Taste TV show)

3 dried Ancho chilies
2 dried Chipotle chilies
1 teaspoon minced garlic
1 tablespoon lard
1 tablespoon ground cumin
A pinch of ground cloves
2 teaspoons salt
1 teaspoon ground black pepper
1 1/2 to 2 pound boneless pork loin
1 medium white onion

Soak clay pot for 15 minutes (can also do in regular pot). Preheat the oven to 200F.
Toast the chilies in the oven for 3 minutes. Turn off the oven to let cool. Let the chiles cool and then remove the seeds from the chilies. Put the chilies in a bowl and cover them with hot water. Let them soak for about 15 minutes.
Put the softened chilies in the bowl of a food processor and add the garlic, lard, cumin, cloves, salt, and pepper. Pulse the machine to make a rough paste.
Rub the paste over the pork loin.
Cover the loin and refrigerate it for 8 hours, removing it 1 hour before cooking.
Slice a medium white onion. Make a bed of half the slices of onion in the clay pot. Lay the pork loin on the bed. Cover the pork with the remaining onion slices. Put the top on the pot.
Put the pot in a cold oven, turn the heat up to 300 degrees. Once the oven is hot, cook the pork for 1 hour. Remove the pot and let it stand for 10 minutes.
Remove the pork from the pot, slice and serve.

Lottie-AK (08:42:50) : VIETNAMESE-STYLE PORK (From New York Times)

2 tablespoons minced lemongrass
1 tablespoon minced garlic
3 tablespoons honey
1 tablespoon nam pla, or to taste, or soy sauce
Juice of 1 lime
Freshly ground black pepper
1 1/2 pounds boneless pork chops or country-style ribs
1 lime, quartered
Chopped Thai basil or cilantro for garnish (optional).

1. Whisk together lemongrass, garlic, honey and nam pla in large bowl. Add lime juice and about 1 teaspoon pepper. Place pork in this marinade, turning to coat, and let stand while you preheat a grill or broiler.
2. Grill or broil pork, spooning marinade over as it cooks, until nicely done, about 10 minutes. Turn only once so that each side browns nicely. Serve with remaining lime and, if you like, the herb garnish.

Lottie-AK (08:42:30) : SZEKELYGULYAS (SAUERKRAUT GOULASH)
Adapted from Kehli Tavern, Budapest (from New York Times)

2 tablespoons vegetable oil
1/3 cup finely chopped onion
1/4 cup sweet Hungarian paprika
Pinch of hot Hungarian paprika, or cayenne
1 1/2 pounds boneless pork shoulder, cut into 1/2-inch cubes
1 clove garlic, peeled and minced
1/2 teaspoon caraway seeds
1/2 teaspoon minced fresh dill
1/2 Italian frying pepper, finely chopped
1/2 ripe tomato, finely chopped
3 pounds packaged (refrigerated, not canned) sauerkraut, rinsed and well drained
1 1/2 cups sour cream
1 1/2 cups heavy cream
1 1/2 tablespoons all-purpose flour.

1. Heat the oil in a 4- to 6-quart saucepan or casserole over medium heat. Add onion and saut until translucent, about 3 minutes. Remove pan from heat, and add 2 tablespoons water and the sweet paprika and hot paprika. Place pan over low heat, and saut 3 minutes. Add pork, garlic, caraway seeds, dill and 2 more tablespoons water. Cover, and cook until pork is tender, about 1 hour, stirring occasionally and adding a tablespoon or two of water if it seems too dry.
2. Add chopped pepper and tomato to pan. Cover, and cook over low heat for 10
minutes. Uncover and cook, stirring occasionally, until most of the liquid has evaporated. Add sauerkraut and toss gently to combine. Cover and cook over low heat, stirring occasionally, for an additional hour.
3. Combine sour cream and heavy cream and mix well. Transfer half the mixture to a serving bowl, and refrigerate until needed. Add flour to the remainder, and stir until smooth. Add to pan. Cover and continue to cooking, stirring occasionally, for 15 to 20 minutes. Garnish with a dollop of the reserved sour cream mixture, and pass the remainder separately.