Recipe: 56 Pork Recipes - Part 4 of 4

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

Gina,.Fla (03:44:33) : Aloha to You Pork

4 boneless pork chops 1" thick
1 c. unsweetened pineapple juice
2/3 c. dry sherry
2 T. dark brown sugar
1/2 t. rosemary
2 cloves garlic, minced

Combine seasonings and marinate pork overnight in a plastic bag. Remove next day and reserve marinade. Place in a baking dish on the rack 4-5" from heat. Broil 11-13 mts. Turn and marinade once.

Lottie-AK (03:40:10) : CHINESE-STYLE PORK TENDERS

1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup rice wine vinegar
1 piece ginger root, (2-inches thick) peeled, sliced
1 bunch cilantro, minced
6 cloves garlic, minced
2 tablespoons brown sugar
1/2 cup water
3 pounds pork tenderloins, well trimmed
vegetable oil, for grill

The marinade doubles as a baste for the meat as it grills.

1. Combine all ingredients except pork in bowl. Pour in half of marinade, turn meat to coat. Cover and refrigerate at least 2 hours or up to 12 hours.

2. Prepare grill. Drain tenderloins, place meat on oiled, heated grate. Grill meat, turning and basting frequently with reserved marinade. Meat is done when firm to touch, 6-8 minutes total.

Gina,.Fla (03:39:51) : Aunt Edith's BBQ Ribs

3-4 lbs. pork ribs or country style ribs, cut into pieces
1 lemon
1 onion, chopped
1 c. catsup
1/3 c. Worcestershire sauce
1 t. chile powder
1 t. salt
2 dashes Tabasco
2 c. water

Place ribs in shallow pan, meaty side up. On each piece, place a slice of unpeeled lemon slice. Roast in oven for 30 mts. Combine remaining ingredients. Bring to a boil in a saucepot, and pour over ribs. Continue baking in mod. oven 300 for 1 hour till tender. Baste ribs with sauce every 15 mts.. Add more water if needed so that sauce will not burn. You can double the sauce and keep 1/2 in freezer.

Lottie-AK (03:39:24) : JERK PORK TENDERLOIN

habanero peppers, 3 to 4, seeded, minced
4 cloves garlic, minced
2 shallots, or 4 green onions, chopped
ginger root, 1 piece (2 inches), peeled, minced
1 sprig thyme, fresh, chopped
1/4 cup packed brown sugar
4 teaspoons allspice, ground
4 teaspoons chili powder
2 teaspoons cinnamon, ground
2 teaspoons nutmeg, ground
pepper, freshly ground
1/4 cup lime juice, fresh
2/3 cup soy sauce, or Worcestershire sauce or combination
4 pork tenderloins, about 12 ounces each
1 cup chicken broth

1. Combine peppers, garlic, shallots, ginger, thyme, brown sugar, allspice, chili powder, cinnamon, nutmeg and ground pepper in medium bowl. Stir until well combined. Stir in oil, lime juice and soy and/or Worcestershire sauce. Remove 1/4 cup marinade; set aside.
2. Place tenderloins in large bowl; add marinade. Cover; refrigerate 3 to 4 hours.
3. Heat broiler. Remove tenderloins from marinade; place on roasting pan. Broil 15 to 18 minutes, turning once, for medium doneness.
4. Remove pork from pan; set on cutting board; cover loosely with aluminum foil. Let rest 10 minutes. Spoon off fat from pan drippings. Add 1/3 cup of the broth; cook, scraping bottom of pan to loosen browned bits. Combine pan drippings, 1/4 cup reserved marinade and remaining chicken broth in medium saucepan. Heat to boil, stirring frequently. Reduce heat; simmer 8 to 10 minutes. Strain liquid; adjust seasoning.
5. Slice tenderloins on bias into 1/2 -inch slices. Pour some of the sauce on each plate; place pork slices on top of sauce. Pass remaining sauce.

Lottie-AK (03:39:00) : PORK TENDERLOIN WITH RED PEPPER AND TOMATO SAUCE

1/4 cup orange juice, fresh
1 tablespoon sherry vinegar
1 tablespoon Dijon mustard
2 teaspoons herbes de Provence
1 pork tenderloin, trimmed of fat (about 1 1/2 pounds)
salt/pepper, freshly ground
1 cup roasted red pepper, and tomato sauce (see recipe)
2 tablespoons parsley, flat-leaf, chopped

1. Combine orange juice, vinegar, mustard and herbes de Provence in small bowl.
2. Place pork in bowl. Pour orange juice mixture over pork; turn to coat evenly. Seal or cover; refrigerate 4 hours.
3. Prepare grill. Remove pork from marinade; pat dry. Season pork with salt and pepper. Grill, turning frequently, 20 minutes, or until pork is done. Let stand on warm platter 5 minutes.
4. Heat pepper/tomato sauce in small saucepan. Adjust seasoning.
5. Cut tenderloin crosswise into 1-inch slices. Pool about 1/4 cup of the sauce on each of 4 warm plates. Place equal slice of pork on plates. Sprinkle with parsley.

Lottie-AK (03:39:00) : ROASTED RED PEPPER AND TOMATO SAUCE (Makes 2 cups)

1 teaspoon olive oil
1 clove garlic, minced
2 red bell peppers, medium, roasted, peeled, seeded, chopped
3 plum tomatoes, very ripe, peeled, seeded, quartered
1 teaspoon thyme leaves, fresh
salt/pepper, freshly ground
1 cup chicken broth, low-fat, or water

1. Brush large skillet with 1/2 teaspoon of the oil. Place over medium heat; add garlic. Cook 1 minute. Add peppers. Reduce heat to medium-low; cook 5 minutes.
2. Brush small skillet with remaining 1/2 teaspoon oil. Add tomatoes and thyme. Cook over medium heat until lightly browned, 5 minutes. Add to peppers.
3. Season with salt and pepper to taste. Cook 5 minutes. Stir in broth; simmer 10 minutes.
4. Remove from heat; cool slightly. Blend in blender or food processor until smooth. Sauce can be frozen.

Lottie-AK (03:38:37) : PEPPER-RUBBED PORK CHOPS WITH WARM BACON & CABBAGE SALAD

BACON AND CABBAGE SALAD
8 slices bacon, diced
3 cloves garlic, chopped
1 onion, diced
3/4 cup dry sherry
1 small head cabbage, julienned
2 tablespoons sherry vinegar
1 tablespoon olive oil
2 teaspoons chopped fresh thyme
1/2 cup chopped walnuts, toasted
Salt
Black pepper

2 tablespoons cracked black pepper
Salt
1/2 cup all-purpose flour
6 (8-ounce) pork chops
2 tablespoons olive oil

To prepare the salad, place the bacon in a medium saut pan and cook over medium heat until crispy, about 3 minutes. Transfer the bacon to a paper towel to drain. Add the garlic and onion to the pan and saut in the bacon grease over medium-high heat for about 2 minutes. Add the sherry and cook until reduced by half, 3 to 4 minutes. Add the cabbage and cook until tender, about 4 minutes. Add the sherry vinegar, olive oil, thyme, and walnuts and season to taste with salt and pepper. Keep warm until ready to use.

To prepare the pork chops, preheat the oven to 350 . Rub the meat with the black pepper and season with the salt. Put the flour on a plate and dredge the chops in the flour. Pat the chops gently to remove any excess flour. Heat the olive oil in a very large, ovenproof saut pan over high heat until smoking hot. Add the pork chops and sear for 2 minutes on each side. Place in the oven and cook for about 8 minutes, or until done. Remove from the oven.
To serve, place 1 pork chop on each plate. Spoon some of the cabbage salad alongside the chops and serve immediately.

Lottie-AK (03:38:14) : COLD APRICOT-CHIPOTLE GLAZED TENDERLOIN
"My husband loves the sweet-hot flavor of this pork, especially when it's grilled."

--1 cup apricot jam
--2 chipotles en adobo
--2 garlic cloves
--3 tablespoons tequila
--2 tablespoons mild olive oil
--2 pork tenderloins (about 1 pound each)
--2 cups fruit-wood smoking chips, soaked in water for 30 minutes

Combine the jam, chipotles, garlic, tequila and olive oil in a food processor. Process until smooth. Put the tenderloins in a shallow glass dish and add three quarters of the apricot-chipotle sauce. Set the remaining sauce aside. Turn the meat in the sauce until well coated. Set aside to marinate for at least 30 minutes. Light a charcoal fire or heat a gas grill to medium. Scatter the soaked wood chips over the white ash-covered coals, or put them in a foil pan, which you have poked holes into, then place over the heat source. Put the tenderloins on the hot grill and close the lid. Grill for about 20 minutes, turning frequently. Watch carefully; they burn easily. I like to place the remaining glaze in a saucepan on the grill so it, too, can smoke. To serve, cut the tenderloins across the grain into thin slices. Accompany with the heated sauce.
Serves 4.

Gina,.Fla (03:35:21) : Aunt Edith's Cuban Pork

1 boneless rolled shoulder pork
olive oil
garlic cloves, minced
cumin
pepper
salt
dash Recipe Bouquet

Using a mortar and pestle, make a paste of the oil, garlic and seasonings. Unroll pork, rub paste inside and out. Re-wrap and put in a hot oven to brown at 400. Then lower the heat to 170, cover with foil and slow-cook overnight.

Before serving next day, slice and arrange on baking dish, coating with pan juices, cover with foil and re-heat.

Gina,.Fla (03:31:13) : Cuban Pork Roast
This is what is served traditionally the night before Christmas (Noche Buena) with Rice, Black Beans, Yuca con Mojo, Bread and wine.

1 pork roast (butt)
1 bunch fresh garlic
1 bottle Mojo

Peel garlic cloves and cut into slivers. With a sharp knife, poke holes in the roast and fill with garlic slivers. The more garlic, the better. Place roast in a roasting pan and pour entire bottle of Mojo on the roast. Cover and refrigerate for two days, turning roast on first day. Transfer the roast into a 300 oven for 4-5 hours, basting several times. When done, the roast should be very tender and falling apart. Carve the roast and return meat to the Mojo and drippings from pan.

Gina,.Fla (03:07:46) : Roasted Herb Pork Tenderloins

1 t. crushed rosemary
1 t. thyme
1 clove garlic, minced
2 (1 1/2-2 lb.) pork tenderloins
garlic salt
seasoned pepper
1/2 stick butter
peach or mango chutney

Oven at 375. Combine rosemary, thyme and garlic. Set aside. Sprinkle meat with garlic salt and pepper. Brush with butter; roll in herb mixture. Place fat side up on shallow roasting pan. Bake 45 mts. to 1 hour.

Slice thin, serve with party-size French Bread slices and chutney.

10-12 servings

Gina,.Fla (02:55:11) : Gulf Winds Pork Chops
4-6 servings

8 pork chops
2 T. veg. oil
1 clove garlic, minced
3/4 c. sherry
1/4 c. soy sauce
1/4 c. veg. oil
1 slice fresh ginger, minced
1/4 t. oregano
1 T. maple syrup

Preheat oven to 350. Brown chops in 2 T. oil in a skillet. Place chops in baking dish. Combine remaining ingred. and pour over chops. Bake, covered 1 hour - 1 hours and 30 mts. Turn once.

Gina,.Fla (02:52:06) : Hazel Prudhomme's Roast Pork
This is very good and my family has enjoyed since 1988.

2 t. black pepper
1 1/2 t. salt
1 t. white pepper
1 t. cayenne red pepper
1 t. paprika
1 t. thyme
1/2 t. dry mustard
3 T. butter
1 T. veg. oil
1/2 c. chopped onions
1/2 c. chopped sweet green bell pepper
1 t. minced garlic
1 4 lb. boneless pork loin

Thoroughly combine salt, black, white and red peppers, paprika, thyme and mustard.

In a large skillet, melt butter and oil, add chopped veggies, garlic, and seasoning mix. Saut about 4 mts. Stir over med. high and mix continuously. Cool.

Place roast in a baking pan, fat side up. Make several deep slits in the meat to form pockets. Stuff them with the saut ed veg. mixture and whatever remains, rub all over roast by hand.

Bake uncovered 275 for 3 hours, then at 425 till dark brown on top and meat is white in center., about 10-15 mts. more.
Serves 6

Fleigh,.WA (12:19:49) : Here's a recipe I just got this week. I'm going to try it out tonight.

Rosemary Tenderloin

Coat pork tenderloin with butter and red currant jelly. Add a bit of rosemary. Bake at 425 for an hour. I'm going to serve it with asparagus in hollandaise sauce and rice.Johan//Malta (12:17:46) : Roast Pork:

Pork chops
4 large potatoes
3 large onions
3 cloves garlic
1 tsp. fennel seed
oil
stock
salt&pepper

take a deep baking dish, cover the bottom of the dish with onions.
Chop the garlic and rub into the meat. Place the potatoes cut in half around the meat. Season with salt&pepper. Add 250ml.of stock and put some oil on top of the potatoes along with a sprinkling of fennel seed. Bake for about 1/1.5 hrs in a hot oven

Shelby,.IA (12:08:42) : Pork Chops in Gravy

1 egg
2 Tbsps water
8 pork chops(1/2thick)
3/4 cup seasoned bread crumbs
2 Tbsps vegetable oil
1 can(10-3/4oz) condensed cream of mushroom soup, undiluted
1 can(10-12oz) condensed French onion soup, undiluted
1/4 cup grated Parmesan cheese
Hot mashed potatoes

In shallow bowl, beat egg and water. Dip pork chops in egg mixture, then coat with bread crumbs. In large skillet brown chops in oil. Transfer to a greased 13x9x2 baking dish. Combine soups; pour over chops. Sprinkle with cheese. Cover and bake at 325 for 1-1/2 hours or until meat in tender. Serve w/mashed potatoes. Yield: 8 servings.

Shelby,.IA (11:48:47) : Pork Chop Casserole

8 pork chops (1/2inch thick)
1 tsp seasoned salt
1 tsp vegetable oil
1 can(10 3/4oz) condensed cream of celery soup, undiluted
2/3 cup milk
1/2 cup sour cream
1/2 tsp salt
1/4 tsp pepper
1 pkg(26oz) shredded hash brown potatoes
1 cup(4oz) shredded cheddar cheese, divided
1 can(2.8oz) french-fried onions, divided

Sprinkle pork chops w/seasoned salt. In skillet, brown chops on both sides in oil. In large bowl, combine the soup, milk, sour cream, salt & pepper; stir in hash browns, 3/4 cup cheese & half the onions. Spread into a greased 13x9x2 baking dish. Arrange pork chops on top. Cover and bake at 350 for 40 minutes. Uncover; sprinkle w/the remaining cheese and onions. Bake uncovered 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear. Yield: 8 servings.susannahoh (11:18:48) : HONEY BOURBON PORK TENDERLOIN
Roberta Gaudio
Cohearts Restaurant

1 (5-6 pound) boneless pork tenderloin

Sauce:
1/4 cup honey
1/4 cup soy sauce
2 teaspoons bourbon

Blend all the above sauce ingredients together. Microwave for thirty seconds or until well-blended. Bake tenderloin at 425 degrees for one hour or until meat temperature reaches 160 degrees. Pour sauce on before serving.

Dawn-NY (09:22:34) : Maple-Mustard Glazed Pork
From Local TV Station -WIXT

Ingredients
2 lbs boneless pork loin chops
2/3 C maple syrup
3 T Dijon-style mustard
2 T cider vinegar
2 T soy sauce
salt and pepper to taste
1 lb baby carrots
4-6 red potatoes, scrubbed and quartered

Stir together syrup, mustard, vinegar, and soy sauce. Sprinkle chops wtih salt and pepper. Place chops in a shallow pan and spread syrup mixture evenly over chops, surround with carrots and potatoes.
Roast in 350 degree oven until chops test done (approximately 30 minutes). Serve with vegetables.

JulieC.S.Africa (09:12:57) : Roast Pork with Gingered Sweet Potato

750g pork fillet
2 tablespoons ground cinnamon
2 tablespoons garam masala
2 tablespoons olive oil
2 medium onions, halved and sliced
2 cloves garlic crushed
750g (about 2 medium) red sweet potatoes, peeled and chopped into chunks.
60g butter
5cm piece fresh ginger, grated
salt & pepper
1 bunch baby bok choy
extra 1 tablespoon olive oil
1 bunch spring onions, trimmed and cut in half.

Preheat oven to moderately hot 200C, place a roasting rack in the base of a baking dish. Place some water in the bottom of the baking dish. Tie the pork at 5cm intervals with string to secure. Place cinnamon and garam marsala on a sheet of baking paper, mix to combine. Roll the pork in the mixed spices until well coated, then place on the roasting rack and cook for 35 minutes. While the port is cooking, heat the oil in a frypan, and add the onions and garlic and cook stirring for about 2-3 minutes, then set aside. Bring a large pan of water to the boil, and cook the potatoes until tender. Drain then mash with butter until smooth and creamy. Add a dash of milk or cream if a smoother consistency is required. Stir through the onion mixture and grated ginger and season to taste. Trim and cut the bok choy in half. Wash well under cold water. Heat about a tablespoon of oil in a large pan add the bok choy and spring onions and cook for 2-3 minutes. Serve sliced pork with mashed potatoes and greens.