Twice the love...half the sleep!: pork recipes

Showing posts with label pork recipes. Show all posts

Tuesday, May 22, 2012

Crock Pot Parmesan Honey Pork Roast

I found this yummy recipe on Pinterest from Six Sisters' Stuff, and had to try it, so when pork roasts went on sale this week I knew this would be what I would be doing with it. I made it a little different from the way they did, but here's how they did it and at the end I'll tell you how I did it.

Ingredients:

1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water

What to do:

Spray slow cooker with non-stick cooking spray.
Place roast in slow cooker.
In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.
Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm.
Skim fat from cooking juices; transfer to a small saucepan.
Bring liquid to a boil.
Combine cornstarch and water until smooth.
Gradually stir into pan.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Slice roast; serve with gravy.

Here's what I did different:

Instead of combining everything in a bowl and then pouring over the pork I poured the oil on the pork first, then the honey, the I put the garlic and stabbed it into the roast, the poured in the soy sauce. I mixed the cheese, salt, and basil together and coated the top and sides of the roast with it. It made a yummy crust.

I also made Tay Tay's yummy garlic mashed potatoes with this and the gravy was really yummy on there.

Hope you like this!

Wednesday, August 31, 2011

Fig and Rosemary Pork Tenderloin

It's my new favorite season....fig season. For real, if you've never had a fig, try this recipe and you'll be hooked. I found this in last weeks Publix ad and it worked out well because almost everything was on sale. I made this Sunday night and after the first bite, I knew I had to share with What's Cookin' Wednesday. This recipe serves 4.

Here's what you need:

1 tablespoon fresh rosemary leaves, finely chopped
3 shallots, thinly sliced
10 small fresh figs, coarsely chopped
1 pork tenderloin (about 1 lb) - I made a 2lb one since I wanted leftovers
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons canola oil, divided
4 oz Deli diced pancetta (or bacon)
1 cup fresh pre-sliced baby portabellas
3/4 cup Marsala wine
1/3 cup fat-free chicken broth
2 tablespoons unsalted butter

What to do:

Season pork with rosemary, salt, pepper, and 1 tablespoon oil; let stand 5–10 minutes to marinate. Preheat grill pan (or grill).

Place pork in grill pan (or on grill); grill 15–20 minutes, turning occasionally, or until 160°F (for medium). Let stand 5–10 minutes before slicing.

Preheat large sauté pan on medium-high 2–3 minutes. Add remaining 1 tablespoon oil, then add pancetta, mushrooms, shallots, and figs; cook 2–3 minutes or until pancetta is golden and mushrooms are tender.

Add wine; cook 2–3 minutes, stirring often, or until liquid has reduced by about one-half.

Add broth; cook 2–3 more minutes. Remove pan from heat; stir in butter. Slice pork, then top with sauce. Serve.

CALORIES (per 1/4 recipe) 500kcal; FAT 25g; CHOL 95mg; SODIUM 730mg; CARB 31g; FIBER 3g; PROTEIN 27g; VIT A 10%; VIT C 8%; CALC 6%; IRON 10%

For real, this was one of the best meals I've made in a while. Everyone loved it and it was even better the next day. Hope you enjoy!

Friday, April 8, 2011

Easy Slow Cooker Pork Tenderloin

I have an on again off again relationship with my slow cooker. I love it, but at the same time, I hate it because I tend to be starving by dinner because of how good my house smells when something has been cooking all day. I found this recipe on All Recipes (if you have an iPhone, get the app, it's AWESOME).

What you need:

1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Directions

1. Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on high setting for 4 hours. Serve with cooking liquid on the side as au jus.

I also stabbed the meat so the juices would seep in, next time I make this I'm thinking of placing the garlic inside the slots too. For the au jus I added some cornstarch to thicken it up a little.

This also heated up really well as leftovers. Hope you like it as much as we did!

Friday, November 5, 2010

Festive Pork Roast

Now that the weather is starting to cool off it's time for roasts, soups, chilis and all of that good stuff! The other night I made this Festive Pork Roast that I got out of my Better Homes and Gardens Cookbook. I have gotten a ton of good recipes from this book, if you have a chance pick it up.

Here's what you need:

1 5lb boneless pork top loin roast (I actually just had a 2.2lb roast and just adjusted the cooking time)
3/4 cup of dry red wine
1/3 cup packed brown sugar
1/4 cup vinegar
1/4 cup ketchup
1/4 cup water
2 tablespoons cooking oil
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper (I actually used a freshly cracked pepper blend, maybe like 2-3 turns)
2 teaspoons cornstarch

What to do:

Place your roast in a large plastic bag and set it in a large deep bowl
For the marinade, combine wine, brown sugar, vinegar, ketchup, water, oil, soy sauce, garlic, curry powder, ginger and pepper
Pour marinade over the meat and seal the bag
Marinate in the refrigerator for 6 to 8 hours or overnight, turning the bag several times. (I marinated mine for about 7 hours)
Drain meat and reserve 1 1/4 cup of marinade (I reserved all of it)
Cover and put marinade back in fridge
Now it says to pat the meat dry, you can, I didn't
Place meat on a rack in a shallow roasting dish
Insert an oven-going meat thermometer into the center of the roast (this way you don't overcook it)
Roast in a 325 degree oven for 2 1/4 to 2 1/2 hours or until meat thermometer registers 155 F (I only had to cook mine for an hourish)
About 25 minutes before the meat is done pull out the reserved marinade and place in a saucepan with the 2 teaspoons of cornstarch
Cook and stir until thickened and bubbly, then cook 2 minutes more
Brush meat frequently with the sauce during the last 15 minutes of cooking
Cover meat with foil and let stand for 15 minutes
Bring remaining sauce to a boil and serve with the meat

It seems like a pretty involved recipe at the end, but it is so worth it. This roast was really yummy, Scott had to force himself to save some for leftovers to see if it would be even better the next day (it was). I served garlic green beans and chive mashed potatoes with this.

For the green beans I just snapped and cleaned them, but them in a pot with water and then put 2 cloves of minced garlic and a pinch of sea salt in the water. Then just boil them until they are done, drain and serve. No additional seasoning required.

For the potatoes you want 4-6 potatoes (I recommend Yukon Gold or Russet), peeled or unpeeled. Cut them up and place in pot filling water to cover. Mince 2 cloves of garlic and place into water. Bring to boil and cook until they are well....cooked. Drain potatoes and put in a container of chive flavored cream cheese and whip with hand mixer. (If you like blue cheese mix in some crumbled blue cheese, it's crazy delicious)

I hope you enjoy this as much as we did!

Thursday, October 16, 2008

My Recipes

Occasionally, I post some of the yummy things that I make for my family. This is the main place where you will find all of those recipes. I have them broken down by category for you so they are easy to find. Enjoy!

Breakfast