Archive for the ‘Pork’ Category

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Maple Dijon Pork Roast with Apples and Sweet Potato

August 17, 2016

20160725 Pork 04

This is a great dinner, in part because your side dish cooks with it! It fills your house with the smells of maple, mustard, and roasting veggies and pork. Once you pop everything in the oven, there is very little work left to do. This means you can enjoy a glass of wine with friends before breaking bread with them.

You will need:

  • 2-3 lb pork roast
  • 5 T Dijon mustard
  • 3 T maple syrup
  • 1/2 c olive oil, divided
  • 1 t ground pepper, divided
  • 1/2 t salt, divided
  • 3 granny smith apples, cored and quartered
  • 2 sweet potatoes, peeled and cut into 1/4-inch rounds
  • 1 large sweet onion, peeled and cut into eighths
  • 1/2 t paprika
  • 1/2 t garlic powder
  • 1/4 t cinnamon
  • 1/4 t cumin
  • 1/4 t chili powder

Then you will…

  1. Preheat your oven to 500 degrees.
  2. Pat the pork dry.
  3. In a small bowl, mix together the mustard, maple syrup, 1/4 cup of olive oil, 1/2 teaspoon of pepper, and 1/4 t salt.
  4. Coat the outside of the pork with about 3/4 of the sauce. Reserve the extra sauce.
  5. Place the pork on a roasting rack in a large baking dish.
  6. Bake the pork roast for 15 minutes.
  7. Meanwhile, in a large mixing bowl, toss the apples, sweet potato and onion with the remaining 1/4 c olive oil, 1/2 t pepper, 1/4 t salt, paprika, garlic powder, cinnamon, cumin, and chili powder.
  8. Remove the roasting rack from the pan and return the pork roast to the baking dish.
  9. Spread the apple and sweet potato mixture around the pork.
  10. Reduce oven temperature to 450 degrees.
  11. Return the baking dish to the oven.
  12. Roast for another 20-30 minutes, stirring the apples and sweet potato mixture at least once and brushing the pork with the extra sauce with 10-15 minutes left on the baking time. Pork should reach 120-130 degrees before you take it out of the oven.
  13. Remove from the oven. Allow the pork to rest at least 10 minutes before slicing.
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Caribbean Grilled Pork Chops with Mango Salsa

June 3, 2016

We grilled these pork chops when my family was in town for R’s baptism. You mix up a spice rub and can prep the pork earlier in the day, so it is an easy meal when you have visitors.

20160520 Pork 02

You will need:

  • 2 T paprika
  • 2 T garlic powder
  • 2 t dried oregano
  • 1/2 t cayenne pepper
  • 1/2 t cumin
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1/4 t cloves
  • Salt and pepper, to taste
  • 1 lb of pork chops

20160520 Pork 05

Then you will…

  1. Combine all the spices in a small bowl.
  2. Rub the pork with the spice mixture.
  3. Grill until cooked through over medium heat. For 1-inch thick chops, this is about 4 minutes on each side.
  4. Serve with mango salsa. (I added a little cumin to the salsa this time).

20160520 Mango Salsa

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Pork Chops with Rosemary-Mushroom Sauce

April 6, 2016

We felt in the mood for some pork chops and had some friends coming over for dinner. We decided to pair the pork with a sauce that mixed one of our favorite vegetables (mushrooms) with two of my other favorite ingredients (rosemary and Dijon mustard). Our friend’s daughter found the pork to be yummier and more interesting than playing with the cats. Hope you like it too!

20160313 Rosemary Mushroom Pork 02

You will need:

  • 4 pork chops, roughly 1/2 inch thick
  • Salt and pepper, to taste
  • 2 T olive oil
  • 1/2 c shallot, minced
  • 1 clove garlic, minced
  • 8 oz baby bella mushrooms, washed and sliced
  • 2 sprigs fresh rosemary, chopped
  • 1/4 c unsalted chicken stock
  • 2 T Dijon mustard
  • 2/3 c heavy cream

Then you will…

  1. Pat the pork chops dry and season with salt and pepper on both sides.
  2. In a large nonstick skillet, heat the olive oil over medium heat.
  3. Sear the pork chops till golden on each side, no more than 2 minutes per side.
  4. Place the pork chops onto a plate and set aside.
  5. Add the shallot to the pan and saute for 2-4 minutes, or until starting to soften.
  6. Add the mushrooms and rosemary, and saute until the mushrooms give off their juices and they cook off.
  7. Stir in the stock, mustard and cream. Mix until well combined and heated through.
  8. Season the sauce with salt and pepper to taste.
  9. Return the pork chops to the pan and allow to simmer another 2-4, until the pork is cooked to your liking.
  10. Serve the pork chops with the mushroom sauce on top. Goes great with potatoes!
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Molasses Ginger Pork Tenderloin

July 15, 2015

D and I stumbled upon a big sale on pork tenderloin the other Sunday. Lucky us! We decided to marinade the pork in a sweet and spicy sauce and then grill it for some extra deliciousness. We only marinated it for a few hours, but it would be even more succulent if you could marinate it for a day or two before cooking. It was so yummy that we forgot to take a picture!

You will need:

  • 3 cloves garlic, minced
  • 3 inches fresh ginger, grated
  • 1/4 c honey
  • 1/2 c molasses
  • 1/4 c rice vinegar
  • 1/4 c low-sodium soy sauce
  • 3 T sriracha chili sauce
  • 2 t sesame oil
  • 1 t pepper
  • 1-2 lb pork tenderloin, trimmed

Then you will…

  1. In a large ziplock bag, combine everything but the pork. Seal and shake to mix.
  2. Add the pork to the marinade and toss to coat. Remove excess air from the bag, seal and refrigerate.
  3. Allow to marinate for at least 4 hours.
  4. Heat your grill to high heat. Cook to your preference. We like 7 minutes on one side and 6 minutes on the other with the lid closed. Because we have a gas grill, then we turn it off and leave the pork in for another 5 minutes.
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Rosemary Pork Tenderloin

May 18, 2015

This is a simple recipe for an oven-roasted pork tenderloin. It can be prepared in 5 minutes and done in about 45 minutes, so this recipe is a great staple for quick and easy dinners.

20150418 Rosemary PorkYou will need:

  • 1 to 1.5 lb pork tenderloin, trimmed of excess fat
  • 3 T fresh rosemary, finely chopped
  • 2 T Dijon mustard
  • 2 T apricot preserves
  • 1/2 t ground pepper
  • 1/4 t salt

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 glass baking dish with nonstick cooking spray.
  2. In a small bowl, stir together the rosemary with the mustard, preserves, salt and pepper.
  3. Spread the rosemary-mustard mixture on the top and bottom of the pork.
  4. Place the pork in the prepared pan.
  5. Roast for 45 minutes, or until the center of the thickest part reaches 145 degrees.
  6. Allow to cool at least 5 minutes before slicing and serving.
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Gorgonzola Blush Pasta

April 4, 2015

D and I like stinky cheeses. This pasta sauce takes advantage of crumbly Gorgonzola, while the tomatoes and other ingredients mellow out the cheese. We used a spinach linguine with it, and we loved it! If you wanted to make this a vegetarian entree, you can omit the pancetta and saute the shallots and mushrooms in a few tablespoons of olive oil.

You will need:

  • 1 lb pasta of your choice, cooked to al dente and reserving 1/2 cup of the cooking water
  • 4 oz pancetta, finely chopped
  • 2 shallots, finely chopped
  • 4 oz baby bella mushrooms, thinly sliced
  • 1/4 t crushed red pepper flakes
  • 14.5 oz (1 can) diced tomatoes, not drained
  • 2 cloves garlic, peeled
  • 1/2 t salt
  • 1/2 t pepper
  • 1 1/2 c light cream
  • 2/3 c crumbled Gorgonzola
  • 1 c fresh basil, thinly sliced

Then you will…

  1. In a large nonstick skillet, start to brown the pancetta over medium heat.
  2. Add the shallot and mushrooms and saute until the mushrooms are starting to turn golden.
  3. Add the red pepper flakes and saute 2 minutes, or until fragrant.
  4. In a food processor, pulse the tomatoes with their juices and the garlic until broken down.
  5. Add to the skillet along with the salt and pepper.
  6. Mix well.
  7. Stir in the light cream and bring to a simmer.
  8. Allow to simmer 5-10 minutes.
  9. Mix in the half cup of the pasta cooking water.
  10. Mix in the Gorgonzola and stir until melted into the sauce.
  11. Add the cooked pasta and toss to coat.
  12. Allow to simmer another 2-3 minutes.
  13. Stir in the basil and serve hot!

20150304 Gorgonzola Blush 02

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Slow Cooker Spicy Pork Ramen

February 21, 2015

20150209 Ramen

D and I decided to make this for a cool night. We love using our slow cooker, because then you have dinner ready when you come home from work. This is fun and spicy and delicious!

You will need:

  • 2-3 lb pork butt
  • 2 T Chinese five spice seasoning
  • 1 t black pepper, divided
  • 1/2 t salt, divided
  • 4 T olive oil, divided
  • 4 T sesame oil, divided
  • 2 T chili paste (sambal oelek or sriracha)
  • 1 small onion, diced
  • 1 tomato, diced
  • 1 T fresh ginger, grated
  • 4 cloves garlic, minced
  • 2 c water
  • 1 lime, juiced
  • 6 T rice vinegar, divided
  • 5 T brown sugar, divided
  • 4 c broth of your choice (recommend low or no salt)
  • 1 c chopped carrots
  • 12-16 oz baby bella mushrooms, sliced
  • 1 lb butternut squash, cut into bite-sized cubes
  • 1 T plus 1 t curry powder
  • 2 T soy sauce
  • ~6-10 oz fresh ramen noodles

Then you will…

  1. In a small bowl, combine the Chinese five spice seasoning with 1/4 teaspoon of the salt and 1/2 teaspoon of the pepper.
  2. Spread the spice mixture on the pork.
  3. Heat 2 tablespoons of the olive oil over medium heat in a large nonstick skillet.
  4. Add the pork and brown on all sides. Turn off the heat.
  5. Place the pork in your slow cooker.
  6. In the same skillet, heat two tablespoons of the sesame oil with the chili paste until fragrant.
  7. Add the onion, tomato, ginger and garlic. Saute until the onions are starting to soften, about 5 minutes.
  8. Put the onion-tomato mixture into a food processor and pulse until blended.
  9. Add the water, lime juice, three tablespoons of the rice vinegar, and a tablespoon of the brown sugar to the food processor and pulse a few more times.
  10. Pour the mixture over the pork.
  11. Pour the broth over the pork.
  12. Add the carrots to the slow cooker and give it a quick stir.
  13. Cover and cook on LOW for 8-9 hours.
  14. Remove the pork from the slow cooker, shred and set aside.
  15. Stir the mushrooms into the broth. Cover and cook on LOW for 1 hour.
  16. Meanwhile, preheat your oven to 375 degrees.
  17. Pour the squash in a 9×13 baking dish.
  18. Top with the remaining 1/2 teaspoon of pepper, 1/4 teaspoon of salt, 2 tablespoons of olive oil and 2 tablespoons of brown sugar.
  19. Stir to mix and place in the preheated oven.
  20. Roast for 45 minutes, stirring every 15 minutes until roasted and tender.
  21. In a large non-stick skillet, heat the remaining two tablespoons of sesame oil over medium heat.
  22. Add the shredded pork to the skillet.
  23. In a small bowl, combine the remaining tablespoon of brown sugar with the soy sauce, and the remaining 3 tablespoons of rice vinegar.
  24. Pour over the pork and stir to coat.
  25. Allow the pork to crisp up on one side, about 3-5 minutes. Stir and allow the pork to continue to crisp, another 3-5 minutes.
  26. Remove from heat, but keep the pork warm.
  27. Add the ramen noodles to the slow cooker and allow to cook for 5-8 minutes.
  28. Stir half of the pork into the slow cooker broth.
  29. Put some of the butternut squash in the bottom of a bowl. Top with the mushroom broth and noodles.
  30. Add more crispy pork, scallions and any other topics you desire (we like a fried egg!).
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