Island Pork Tenderloin

Island Pork Tenderloin

2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 - 2 1/2-lbs total), trimmed
2 tablespoons olive oil
1/3 cup pineapple juice
3/4 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco


Preheat the oven to 350^F.

Stir the salt, pepper, cumin, chili powder and cinnamon together in a small bowl and then rub it all over the pork.  Heat the olive oil in a heavy, oven-proof, 12-inch skillet over medium high heat. Brown the pork on all sides, turning occasionally, about 5-6 minutes.  Remove from heat, but leave the pork in the skillet.  Pour the pineapple juice into the skillet.

In a small bowl, stir together the brown sugar, garlic and Tabasco.  Pat the mixture on top of the pork. Place the skillet in the oven and roast the meat for about 20 minutes at 350^ or until it reached 140^ on a meat thermometer inserted in the center.

Remove from oven and let pork stand, loosely covered with foil, for about 10 minutes before slicing.

This was very good (though a bit garlic-y for my taste, so next time I'll reduce the amount of that!)   I served it with Pineapple Fried Rice.  And I will make both again!!

Adapted from a recipe found on Pinterest which linked me to this Blog: http://littlebcooks.blogspot.com/2012/04/island-pork-tenderloin.html  (Thank you Little B!)

Pork Goulash

Pork Goulash in the Pressure Cooker

• 2 tablespoons butter
• 2 1/2 pounds pork tenderloin, cut into 1-inch cubes
• 2 onions, chopped
• 1 garlic clove, minced
• 2 tablespoons paprika
• 1 teaspoon dried dill
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (10 ounces) condensed beef broth, divided
• 2 tablespoons cornstarch
• 1/2 cup heavy cream

1. In a large skillet, melt butter over medium-high heat and add pork, onions, and garlic. Saute until pork is browned on the outside.  Transfer pork to pressure cooker and stir in paprika, dill, salt, pepper, and all but 2 tablespoons of beef broth.
2. Put the lid on your pressure cooker and cook for about 26 minutes under pressure.  I have the Cook's Essentials 6-Qt Digital Pressure Cooker and used the Beef/Meat setting.  Allow the pressure to release before you open the thing (takes about 15 minutes or so).
3. In a small bowl, whisk together remaining beef broth and cornstarch; pour into pressure cooker and stir until sauce has thickened.  
4. Slowly add cream and stir until warmed through.

I served this with cooked egg noodles and green beans and it was delicious!  The pork was so tender and juicy and the sauce was delicious!  Awesome! 

Adapted from a Mr. Food recipe.  

Traditional German Schnitzel

This recipe is awesome! I'll be making it over and over again...everyone loved it!


Traditional German Schnitzel

• 4 boneless pork chops
• salt and freshly ground black pepper
• ½ cup all-purpose flour combined with 1 teaspoon salt
• 2 large eggs, lightly beaten
• ¾ cup plain breadcrumbs

• Place the pork chops between two sheets of plastic wrap and pound them until just ¼ inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
• Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
• Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.
• Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.

Recipe from http://www.daringgourmet.com/2014/03/12/traditional-german-pork-schnitzel/

Pork Tenderloin with Pan Sauce

Pork Tenderloin with Pan Sauce

1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.  I mixed this up this morning and let mine sit in the fridge for about 7 hours.

Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. 

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

This is another recipe I found on Pinterest.  And it was very good!  

Easy Slow Cooked Pulled Pork

6-8 lb Boston Butt
1 can root beer
1 bottle BBQ Sauce

Put the pork butt in the slow cooker.  Pour the root beer over it and cook for 7-8 hours.  Remove the pork and let cool until you can handle it.  Pour off the liquid from the slow cooker, shred the pork (using 2 forks) and return the meat to the cooker.  Stir in the BBQ sauce (I prefer Sweet Baby Rays) and keep warm until you're ready to serve.

Yum!  Easiest Pulled Pork ever!  Laurel made this for our Christmas Pot Luck at work and it is delicious! 

Double Meat White Ragu

2 Tbsp olive oil
1.5 lb ground pork
1/2 lb sausage
Garlic Salt & Pepper to taste
1 stalk celery, finely chopped
1 small onion, finely chopped
1 small carrot, finely chopped
10-12 small sage leaves, thinly sliced
1 tsp minced roasted garlic
3 Tbsp instant chicken bouillon
3-4 Tbsp tomato paste
1 cup white wine
2 1/2 cups water
1/2 cup heavy cream
1 lb hot spaghetti, cooked
Grated Pecorino-Romano to garnish

Heat the oil in a large skillet. Add the ground pork, sausage, Garlic Salt and Pepper and cook until finely crumbled and browned, adding the celery, onion, carrot, sage and garlic about half way through the process. Stir in the chicken bouillon, tomato paste. Add the wine and water until well combined. Simmer about 30 minutes. Stir in cream and cook, stirring, about 5 minutes.

Serve over hot cooked spaghetti, garnished with grated Pecorino-Romano, if desired.

Pretty good. Next time I'd leave out the garlic salt and use low sodium chicken broth instead of the chicken bouillon and water. It was a tad salty! Adapted from a Rachael Ray recipe.

Sunday Gravy and Macaroni (Spaghetti, Really)

1 pound spaghetti
3 Tbsp extra-virgin olive oil
2 thin cut pork loin chops, 1/2-inch thick
Salt and pepper
2 each sweet and hot Italian sausage links
1/2 to 1 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1 small onion, minced
1 1/2 cups beef broth
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
1/4 cup chopped flat-leaf parsley
1 tsp dried basil
2 tsp sugar
1/2 cup Marsala
1 pound meat loaf mix, ground beef, pork and veal combined
1 Tbsp mayonnaise
1/4 cup grated Parmigiano-Reggiano, plus extra for tossing pasta and to pass at table
1 loaf crusty Italian bread, heated just before serving to crisp crust

Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Remove skin and cut sausages into 1" chunks. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, 3 cloves chopped garlic and onion to the pot and saute 1 minute. Add broth to the pan and scrape up drippings. Add tomatoes and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce over a very low heat for a couple of hours, gently stirring every once in a while.

Preheat oven to 425 degrees F.

Lightly mix the ground meat, mayo, garlic salt, 1/4 cup cheese and some black pepper. Gently roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce.

In the meantime, heat water for pasta to a boil. Salt and cook pasta 7 to 8 minutes, to al dente.

To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.

Adapted from the Rachael Ray recipe. This stuff is GOOD!

Alabama Smokehouse Pig Burger with White BBQ Sauce

Alabama Smokehouse Pig Burgers with White BBQ Sauce

White BBQ Sauce:
3/4 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon lemon juice
2 tablespoons white sugar
2 teaspoons freshly ground black pepper

Combine all ingredients and whisk until well mixed. Cover and refrigerate until ready to use.

Pig Burgers:
12 slices thick cut hickory smoked bacon
2 pounds ground pork
1 tablespoon smoked paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for grill rack
6 thick slices smoked Gouda (recommended: Boar's Head)
6 kaiser rolls, split
1 1/2 cups finely shredded green cabbage

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Heat a large fireproof nonstick skillet on the grill. Add the bacon and cook over medium-high heat until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Reserve the rendered bacon fat from the skillet.

Patties:
Combine the pork, smoked paprika, chili powder, cayenne, salt, and pepper in a large bowl. Add 1 1/2 tablespoons of the rendered bacon fat from the skillet. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the size of the rolls.

Brush the grill rack with oil. Arrange the patties on the rack, cover, and cook, turning once just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of smoked Gouda and put the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread a generous amount of Alabama White Barbecue Sauce on the cut sides of the rolls. On each roll bottom, put some shredded cabbage, a cheese-topped patty, and 2 slices of bacon. Cover with the roll tops and serve.

As seen on Food Network, Recipe courtesy of Harold Cohen. These are delicious! I added bread & butter pickles, shredded romaine (instead of the cabbage), and sliced tomatoes and they were fabulous!

Brazilian Feijoada

Brazilian Feijoada

4 slices applewood-smoked bacon
1 pound boneless pork shoulder (Boston butt), trimmed and cut into 1/2-inch cubes
Garlic Salt and Pepper
3-4 bone-in beef short ribs
2 medium onions, finely chopped
10.5 oz low-sodium chicken broth
3 tsp minced roasted garlic
1 smoked ham hock
2 cans black beans
1 tablespoon white vinegar (I used Apple Cider Vinegar)

In a large, heavy skillet cook bacon slices until crisp. Remove from pan, drain on paper towels and set aside.

In the same skillet, add the pork cubes to the bacon grease. Season with garlic salt and pepper and cook, stirring occasionally until browned. With a slotted spoon, remove the pork cubes from the skillet and put them in a large slow cooker.

Again in the same skillet, brown the short ribs (season with more garlic salt and pepper). Place the browned short ribs in the slow cooker. Add the onions, chicken broth, garlic and ham hock and cook 4-6 hours. Add black beans and continue cooking for another 2-3 hours. Serve over hot cooked rice.

These were the best black beans I've ever eaten! Seriously.

Ranchero Pork

Ranchero Pork

3-4 lb bone-in pork shoulder roast or pork butt
Garlic Salt, Pepper and Chili Powder
14 oz can mild enchilada sauce
4 oz can chopped green chiles
1 large red onion, sliced

Season the pork roast with garlic salt, pepper and chili powder. Combine the enchilada sauce, green chiles and onion slices in a large crockpot. Place the roast in the pot and turn to coat with the sauce. Cook on low for 8-10 hours or until roast is very tender and completely cooked.

Very good. I served this with Black Beans, Yellow Rice and a Fresh Tomato Relish. John raved!

Adapted from Woman's Day Magazine.

Cayenne Cinnamon Baby Back Ribs with Maple Glaze

Cayenne Cinnamon Baby Back Ribs with Maple Glaze

1/3 cup firmly packed brown sugar
1 tablespoon garlic powder
2 teaspoons paprika
2 teaspoons smoked paprika
1 teaspoon ground cinnamon
1 teaspoon cayenne powder
1 teaspoon sea salt
3 pounds pork baby back ribs
1/4 cup maple syrup

Preheat oven to 375F (or prepare your grill. We're using the oven because it's too hot and too rainy to grill!). Remove the tough membrane from the underside of the ribs.

In a small bowl, mix together the brown sugar, garlic powder, both paprikas, ground cinnamon, cayenne and salt. Place ribs on a double layer of tin foil (large enough to wrap around ribs) and season the ribs on both sides with the rub. Fold over foil and completely cover ribs. Place ribs on baking sheet or roasting pan.

Bake 1-1/2 hours or until meat starts to pull away from bones.

Carefully open foil. Brush ribs with maple syrup. Return to oven (leaving foil open) and roast 30 minutes. Carefully turn ribs over, brush with remaining maple syrup and bake for 15-30 minutes more or until ribs are very tender and browned.

These were very good! Falling apart tender, nice flavor, but a little too sweet for my taste. I'll definitely use the rub again, but instead of maple syrup I'll switch to a vinegar based BBQ sauce...but that's strictly my personal preference. I'll also double the cayenne.

Adapted from a recipe at steamykitchen.com

Portuguese Style Slow Roasted Pork

Portuguese Style Slow Roasted Pork

1 tbsp diced pickled jalapenos
1 Tbsp Aji Panca powder
1/2 tsp Hickory Smoke powder
1 Tbsp garlic powder
1 Tbsp minced garlic
3/4 Tbsp sea salt
2 Tbsp sweet paprika
1/3 cup white wine
2 Tbsp tomato paste
2 Tbsp olive oil
1/2 cup water
4-5 lb boneless pork butt

Combine first 11 ingredients in a bowl and whisk until well blended.

Using a sharp paring knife, make deep slits all over the roast to allow marinade to penetrate the meat. Put the pork into a large plastic zip-loc bag (I used a 2-gallon bag, but I think it might have fit in 1 gallon) and pour the marinade over the meat. Seal the bag and turn to coat thoroughly. Place in the refrigerator overnight.

The next morning place the pork into the slow cooker. Add about 1/2 cup water, cover and cook on low until the meat is completely cooked and falling apart tender, about 6-8 hours.

This was delicious! Next time I will increase the jalapenos and maybe add some onion.

Inspired by Emeril's Portuguese-Style Garlic-Roasted Pork.

Spanish Style Slow Cooked Pork

Spanish Style Slow Cooked Pork

1/2 cup Sofrito Base, thawed if frozen (see recipe under "Seasonings")
1 heaping tsp dried cilantro
1/2 tsp cumin
1 tsp paprika
2 tsp Adobo seasoning
1 packet Sazon with Cilantro and Tomato
4-5 lb pork butt or pork shoulder

Combine first 6 ingredients until well mixed and rub it all over the pork roast. Place in crockpot and cook on high for 1 hour, reduce heat to low and cook 7-8 hours or until falling apart tender!

Very good, but I think this could be spiced up next time.

Tangy Slow Cooker Pork Roast

Tangy Slow Cooker Pork Roast

1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste

Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours. From allrecipes.com

I used a Boston Butt instead of the Loin Roast (they were on sale at Publix!) I also added extra garlic salt after tasting it. The meat was falling apart tender, but there was absolutely nothing "tangy" about it. It was too sweet and it needed spicing up.

Spanish Pork Dip Sandwiches

Spanish Pork Dip Sandwiches

1 (4-5 lb) boneless pork butt roast
Salt & Pepper
3 tbsp olive oil
12 oz Goya Mojo Criollo Spanish marinating sauce
2 packets (.75 oz ea) pork gravy mix
2 cups water
1/4 cup white vinegar
1 large sweet onion, sliced
1 fresh loaf Cuban bread

Rinse the roast and season all over with salt & pepper. Heat olive oil in a heavy skillet and brown the pork roast on all sides. Place pork in slow cooker.

Combine the Spanish marinating sauce with the 2 packets of gravy mix, water and vinegar and pour over the roast. Top with sliced onions and cook on high for 1 hour then reduce heat to low and cook 6-8 hours or until meat is tender and shreds easily.

Remove pork and onions to a large bowl, reserving liquid. Shred meat. Add 1 cup reserved liquid to moisten.

Slice bread into 8 equal portions; slice each portion in half lengthwise. Place shredded pork on bottom bread slices, top with remaining bread slices. Spoon reserved liquid into individual small bowls for dipping. Makes 8 sandwiches.

Adapted from a finalist's recipe in the Southern Living 2004 Cook-Off. This is GOOD!!!

Tangy Pork Tenderloin

Tangy Pork Tenderloin

1-1.5 lb pork tenderloin
1/4 cup honey
2 Tbsp apple cider vinegar
1 Tbsp mustard
1/2 tsp paprika

Place tenderloin on a rack in a foil-lined pan. Mix together remaining ingredients and spoon about 1/3 of the mixture over the tenderloin. Bake in preheated 375^ oven for about 30 minutes, spooning more sauce over about every 10 minutes, until meat reaches 170^ on a meat thermometer.

This was tasty but John wasn't terribly impressed. He thought it was "tough"...it wasn't though...just not as tender as I usually cook pork! You'll defintely need the foil in the pan to help clean-up because this burns easily due to the honey. We had it with Cheesy Broccoli and Rice. Adapted from an e-meals suggestion.

Pork with Noodles

Pork with Noodles

1 1/2 lbs boneless pork sirloin, cut into cubes
3 tbsp olive oil
1 large onion, chopped
Garlic salt and pepper
1 tsp smoked paprika
1 tbsp paprika
1/2 cup white wine
Water
1 can cream of mushroom soup
1 cup sour cream
Hot, cooked egg noodles


Cook the pork cubes in olive oil with onions, garlic salt and pepper until well browned. Stir in the wine, both paprikas, and enough water to cover by about 1 inch. Bring to a boil, reduce heat and simmer, 1 1/2 to 2 hours or until the pork is very tender and the liquid is reduced by about half. Stir in the mushroom soup and additional water, if needed, to just reach the top of the pork and simmer another 1/2 hour. Stir in the sour cream just until well combined and heated through. Combine with the noodles and serve.

OK...no big whoop.

Pork Chunks and Onion Gravy

Pork Chunks and Onion Gravy

1 lb pork tenderloin, cut into bite-sized chunks
2 tbsp olive oil
2 tbsp butter
Garlic Salt & Pepper
1 large sweet onion, halved and sliced
1 packet Brown gravy mix
1/2 cup white wine
2 cups water

Heat the oil and butter in a skillet over medium-high heat. Brown the pork chunks, seasoned with garlic salt and pepper. Reduce heat to medium and add the onions. Cook, stirring occasionally until they begin to brown a bit. Stir in the gravy mix, wine and water and stir to scrape the browned bits loose from the bottom of the skillet. Reduce heat, cover and simmer until pork is completely cooked and tender. Serve with rice.

My recipe...quick, easy and delicious! John loves it.

Cuban Style Roast Pork in the Crockpot

Cuban Style Roast Pork in the Crockpot

5-6 lb. Boston Butt
1 tsp Adobo seasoning with Pepper
2 packets Sazon with Cilantro and Tomato
1 tbsp minced roasted garlic
1 large red onion, halved and cut into thick slices
3 or 4 shakes Liquid Smoke
1/4 cup water

Rinse the pork butt and place in the crockpot. Sprinkle with Adobo and Sazon seasonings. Smear minced garlic over the top and add the sliced onions. Shake on the Liquid Smoke and pour the water into the bottom of the crockpot. Cover and cook on high for 6 hours.

Yummy!

Pork & Pepperoni Pasta

2 tbsp olive oil
1 lb ground pork
2 oz sliced pepperoni, chopped
1 small onion, diced
1 tsp roasted garlic
Garlic salt and pepper
2 tsp dried Italian seasoning
1 tsp crushed red pepper flakes
1/3 cup grated parmesan cheese
1/2 cup shredded cheddar-jack cheese
2 oz soft cream cheese
1 to 1-1/2 cups half and half
1 can diced tomatoes
16 oz hot penne pasta, cooked al dente

Heat 2 tbsp olive oil in a large skillet. Add ground pork, pepperoni, onion, roasted garlic, garlic salt and pepper to taste. Cook, stirring often until crumbled and completely cooked. Stir in Italian seasoning, pepper flakes, parmesan, shredded cheddar-jack cheese, cream cheese, half and half and tomatoes. Cook over medium low heat, stirring frequently until cheeses are melted and sauce is hot and well blended. Serve over hot pasta.

I didn't like this....I didn't have any real parmesan cheese so I used the stuff in a jar and the texture of the sauce was awful! Blech!