Recipe: Pork Recipes (21)

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02-08-2000 - 21 Pork Recipes

victoria-pa (09:12:21) : tropical pork roast

3lbs. pork roast
1 c. orange marmalade
3 c. orange juice
1-20 oz. can crushed pineapple w/ juice
1/4 c. honey
1-2 sprigs rosemary

in med. bowl mix marmalade, juice, pineapple, & honey
place roast in pan. pour mixture over top.
lay sprigs over top of roast. cover and cook @ 325 degrees for 2 1/2 to 3 hrs. or till done.

serve w/ rosemary & thyme roasted potatoes..radichio, orange & onion salad drizzled w/ balsamic vinegar.....angel food slices with mandarin oranges

Gina,.Fla (08:16:19) : EMERIL'S GRILLED PORK TENDERLOIN WITH APPLE CIDER GLAZE AND A CREOLE MUSTARD REDUCTION SAUCE
Recipe Courtesy of Emeril Lagasse, 1999

Glaze:
1/2 cup light brown sugar
1/4 cup honey
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon mace
1/4 teaspoon cardamom
Salt
1 cup Brandy
4 cups apple juice
1 cup champagne vinegar
1/4 cup melted butter
2 tablespoons cornstarch
2 tablespoons water

Pork:
3 pound boneless pork loin, trimmed
Creole Seasoning
1/2 cup Creole Mustard
2 cups veal reduction
1 recipe Mashed Root Vegetables
1 recipe Turbo Dog Braised Cabbage

For the Glaze:
In a saucepan, over medium heat, combine all of the ingredients, except for the cornstarch and water and whisk well. Bring the mixture to a simmer and cook for 1 minute.

In a small mixing bowl, whisk the cornstarch and water together. Add to the hot liquid and continue to cook for 1 minute. Remove from the heat and cool completely.

Preheat the oven to 450 degrees F.
Season the pork with Creole seasoning. Place the pork in a large Zip-lock bag and pour in the marinade. Marinate overnight. Remove from the refrigerator and bring to room temperature. Place the pork loin on a roasting pan, reserving the marinade. Roast for 10 minutes. Reduce the heat to 400 degrees F and continue to roast for 30 to 40 minutes, or until the temperature reaches 155 degrees F on a meat thermometer, basting every 15 minutes. Remove from the oven and rest for 10 minutes before slicing. In a saucepan, over medium heat, whisk the mustard and veal reduction together. Bring to a simmer and cook for 2 minutes.

To serve, spoon the mashed root vegetables in the center of each plate. Place the cabbage around the potatoes. Slice the pork into 1/2-inch pieces. Lay a couple of the slices against the potatoes. Spoon the sauce over the pork and garnish with parsley.

Yield: 8 servings

Gina,.Fla (08:15:35) : : 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 (08:15:08) : Cuban Pork Roast

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 (08:14:34) : Mamita's Chuletas de Puerco Criollas
( Mom's Cuban Pork Chops Creole Style)

8 thin, center-cut pork chops, about 4 oz. ea.
salt and pepper to taste
4 garlic cloves, minced
1/4 t. dried oregano
1/4 t. ground cumin
1/2 c. sour orange juice or 1/4 c. sweet OJ mixed with 1/8 c. fresh lime juice
2 large onions, thinly sliced
1/4 c. Spanish olive oil
1/2 c. dry sherry

Season the chops with salt and pepper. In a mortar, crush the garlic, oregano and cumin together into a paste. Rub the chops with this paste, place in a glass bowl, pour the OJ over and cover with sliced onions. Cover and refrigerate 2-3 hours.

Remove the chops from the marinade, pat dry with paper towels and reserve the marinade. In a large skillet, heat the oil over med. heat and brown the chops on both sides. Add the sherry and reserved marinade and the onions slices, cover and cook till chops are tender about 20 mts.
Makes 4 servings

Gina,.Fla (08:13:09) : Pulled Pork Sandwiches
Texas and Midwestern Style

8 Servings

2 pounds pork shoulder, cut into large cubes
2 cups chopped onions
2 cups chopped green bell peppers
1/2 cup firmly packed light brown sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dry mustard
1 tablespoon chili powder
1/4 cup red wine vinegar
2 teaspoons liquid smoke
6 ounces tomato paste
2/3 cup apple juice
8 sandwich rolls

1. Preheat oven to 325 degrees. Combine pork, onion and bell pepper in 3 quart casserole.

2. Blend brown sugar, mustard, chili powder, vinegar, liquid smoke, tomato paste, and apple juice and pour over meat mixture.

3. Cover and bake until meat is very tender and breaks apart, 3 1/4 hours to 4 hours. Shred meat with two forks and mix into sauce. Spoon into rolls and serve.

Gina,.Fla (08:12:18) : 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.

Gina,.Fla (08:11:49) : Adam and Eve Ribs

8 country style pork spare ribs
Dr. Pepper, NOT diet
5 garlic cloves, slightly smashed
1 tablespoon liquid smoke
1 large onion, quartered
Your favorite BBQ sauce

Place ribs in large stock pot. Pour Dr.
Pepper over ribs to cover. Add garlic,
liquid smoke and onion. Bring to boil, lower
to simmer and cook until ribs are tender.

Place ribs in baking pan. Pour BBQ sauce
over ribs. Bake at 350 for about 30 to 45
minutes. Or they can be put on a BBQ grill.

Gina,.Fla (08:11:04) : 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 (08:10:35) : Roast Pork Tenderloin with Pear-Vanilla Bean Glaze

1 pork tenderloin
1 lemon
salt and pepper
rosemary
1-2 cloves garlic, minced
olive oil

For Glaze:
1/4 c. William-Sonoma Pear-Vanilla Bean Jam
1/2 T. Dijon mustard
1/2 t. rosemary
1/4 t. salt

Night before, marinade tenderloin by placing in a glass dish, squeeze lemon juice over, sprinkle with salt and pepper, crush a few rosemary sprigs over and sprinkle with the minced garlic.

Oven at 400. Place tenderloin on baking dish, throw out marinade. Bake for 30 minutes. The last 15 minutes, combine all ingredients of glaze and brush over.
Turn after 5 minutes and re-glaze.

Gina,.Fla (08:10:14) : Onelia Fredora's Sweet and Sour Pork Roast

1 4-5 lb. pork roast
salt and pepper to taste
1 T. oil
1 12 oz. bottle chili sauce
1 12 oz. jar apricot preserves
1 16 oz. can chunk pineapple
1 green pepper, cubed

Season roast with salt and pepper. Brown in oil in Dutch oven. Cover and bake 1 hour at 250. Add chili sauce and preserves and bake 5 hours. Add pineapple and green pepper and bake 1 more hour. Serves 8-10

Gina,.Fla (08:09:50) : 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. Saute 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 sauteed 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

Gina,.Fla (08:09:21) : 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 (08:08:56) : 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.

Georgie,NJ (06:42:39) : Pork Chops with Mushroom Sauce

(for Crock Pot)
4 pork loin chops, cut 3/4 inch thick
1 Tbsp oil
1 small onion, thinly sliced
1 (10 oz) can cream of mushroom soup
3/4 cup dry white wine
1 (4 oz) can sliced mushrooms, drained
2 Tbsp quick cooking tapioca
2 tsp Worcestershire sauce
1 tsp instant beef bouillon granules
3/4 tsp dried thyme, crushed
1/4 tsp garlic powder
Hot cooked rice

In skillet brown chops on both sides in hot oil. In 3-1/2 or 4 qt crock pot place onion; add chops. In bowl combine soup, wine, mushrooms, tapioca, Worcestershire sauce, bouillon granules, thyme and garlic powder; pour over chops.
Cover; cook on low heat setting for 10 to 12 hours or on high heat setting for 4-1/2 to 5 hours. Serve over rice. Serves 4.
For 5 or 6 qt crock pot: Use 6 pork chops. Leave remaining ingredients amounts the same. Prepare as above.
Makes 6 servings.

Georgie,NJ (06:30:39) : Five-Spice Pork Roast (Crock Pot Recipe)

1 (2-1/2 to 3 lb pork shoulder roast)
1-1/2 tsp five-spice powder
1 Tbsp cooking oil
3/4 cup apple juice
1/3 cup dry white wine
2 Tbsp soy sauce
3 Tbsp cornstarch
2 Tbsp cold water
Hot cooked rice
Trim fat from roast. If necessary, cut roast or remove bone to fit roast into crock pot. Rub roast with five spice powder. In skillet brown roast on all sides in hot oil. Place roast in a 3-1/2, 4, 5 or 6 qt crock pot. Stir together apple juice, wine and soy sauce. Pour over roast.
Cover; cook on low heat setting for 10 to 12 hours or on high setting for 4-1/2 to 5 hours. Remove roast; keep warm.
For gravy, strain cooking liquid into a large glass measure. Kim off fat. Measure 2 cups liquid (if necessary, add water); pour into a saucepan. Combine cornstarch and water; add to saucepan. Cook and stir till thick and bubbly. Cook and stir 2 minutes more. Serve roast and gravy with rice. Serves 4 to 6.

sugar/spiceTX (06:19:08) : Fried Apple Pork Chops

6 Pork Chops
4 Cooking Apples
Butter/Margarine (approx. 1/4 c.)
1/2 c. sugar
1/2 tsp. cinnamon
1/4 nutmeg
Core and slice apples, set aside.

Salt to taste and brown pork chops on both sides in a 10" Teflon skillet. Place chops in a glass 9x13 baking dish. Leave drippings from the pork chops in skillet. Add enough water to cover the bottom of the skillet. Add butter or margarine. Add apples, sugar, cinnamon and nutmeg. (These measurements are approximate. Add spices to you taste) Stir and let simmer until apples are almost done. Place apples and liquid on top of the chops. Bake at 350 degrees for about 30 minutes. Variation: Prepare Stove-Top Pork Dressing as instructed on the box. Place the dressing in baking dish before the chops and continue the rest of the recipe,

Carol,IL (06:13:36) : Spicy Orange Beef

2 tablespoons vegetable oil
1 (1 pound) round steak, cut into thin strips on the diagonal
1/4 cup slivered orange zest
1 clove garlic, minced
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1 cup beef broth
1/4 cup soy sauce
1/4 cup sherry
1/4 cup orange marmalade
1/2 tsp crushed dried red pepper

In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes, or until browned. Return all beef to wok. Add orange peel, garlic, & ginger; stir fry for 1 minute. In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, & red pepper; Stir into beef. Stirring constantly, bring to boil over medium heat for 1 minute. Serve hot.

Georgie,NJ (06:05:32) : Herbed Pork Roast

1 (4 to 6 lb) loin of pork
2-1/2 tsp salt
1 tsp black pepper
1 tsp thyme
1/2 tsp ground nutmeg
Combine all seasonings and rub into meat. Place in 450 deg. oven and road uncovered for 30 to 40 min. Reduce temp. to 350 deg and add the following:
2 carrots, cut in small pieces
2 onions, coarsely chopped
2 large cloves garlic, minced
3 bay leaves
4 whole cloves
Few chopped celery leaves
Few sprigs parsley
1 (10-1/2 oz) can chicken consomme

Cover and bake for about 3 hours or till meat is done and tender, basting often. Before serving, transfer meat to heated platter; skim fat from gravy, put pan juices and vegetables through a sieve or electric blender, removing whole cloves and bay leaves. Serve in sauceboat to accompany meat. This roast may be prepared a day ahead of time and reheated. Sliced cold, it makes excellent sandwiches. Yield: 8 to 10 servings.

Carol,IL (06:02:03) : Garlic Ginger Chops

4-3/4 inch thick pork chops
1 cup soy sauce
1 - 1 inch section unpeeled fresh ginger, thinly sliced
4 cloves garlic, thinly sliced
1 tsp freshly ground pepper
1 cup dried bread crumbs
2 tablespoons sesame seeds
Place pork chops, soy sauce, ginger, & black pepper into a large, resealable plastic bag. Shake the bag gently to combine everything, & refrigerate for at least 2 hours. These taste excellent if done in the morning, & left to sit all day.
Heat oven to 350 degrees F.
In a shallow dish, combine bread crumbs & sesame seeds. Remove chops from the marinade, making sure there are no ginger slices clinging to the meat, & lay them in the crumb mixture to coat. If you like, place pieces of garlic from the marinade on the chops. Place chops on a rack or baking sheet.
Bake for approximately 45 minutes, or until done.

Carol,IL (05:54:20) : Peppered Pork Chop Casserole

6 (1/2 inch thick) pork chops
salt & pepper to taste
2 medium-sized green peppers, cut into 1/4 inch rings
1 1/2 cups uncooked regular rice
2 (8 )z) cans tomato sauce
1 cup water
1/2 cup chopped onion
1 tsp salt
1/4 tsp ground black pepper

Sprinkle pork chops with salt & pepper & arrange in a lightly greased 13 x 9 x 2 inch baking dish. Top each pork chop with one green pepper ring; spoon rice in & around the rings. Chop remaining green pepper rings; stir in remaining ingredients, & pour mixture over rice. Cover & bake at 350 degrees for 55 - 60 minutes or until done. Yield:6 servings.