Pork Recipes

RECIPE FORUM Ingredient Forum
21

Garlic and Orange Marinated Grilled Pork Chops

Serving Size : 4

4 pork chops – boneless or bone-in, about 1-1/4 inches thick
1/2 cup orange juice
2 tablespoons olive oil
2 crushed garlic cloves
2 teaspoons ground cumin
1/4 teaspoon coarsely ground black pepper

Place chops in a large self-sealing plastic bag; combine remaining
ingredients in a small bowl and pour over chops. Seal bag and refrigerate
for 4-24 hours. Remove chops from marinade (discarding marinade) and grill
over medium-hot coals for a total of 12-15 minutes, turning to brown
evenly. Serve chops immediately.

NOTES : Enjoy a taste of the Pacific by marinating pork chops in a
combination of orange juice, garlic, cumin, cloves and
olive oil.
B-man :smiley:

22

Pork Tenderloin Piccata on Roasted Red Pepper-Tomato Sauce with Pasta

Serves 2.
Can be doubled to serve 4 or multiplied for more.

Ingredients:

For the Sauce
2 Tbl olive oil
2 Tbl garlic, diced
15-oz can diced tomatoes, undrained
2 cups roasted red peppers, rinsed
1/2 tsp red pepper flakes

For the Pork
1 pork tenderloin (fresh or thawed, approximately 1 pound)
1-1/2 cups bread crumbs (Italian) or add Italian herbs to plain bread crumbs
3/4 to 1 cup of egg substitute or 2 eggs, beaten
2 Tbl olive oil
Butter (if you want)

2 portions of pasta (This can be just about any kind–angel hair, spaghetti, linguini, or even penne, etc.)

Instructions:

In a sauce pan, put in your olive oil and your garlic. Heat on Medium High just to get the garlic bubbling and fragrant. Do not brown it.

Whiz the tomatoes and peppers in your food processor or blender until fairly smooth. Add those and the pepper flakes to the sauce pan. Cook the sauce on Medium heat about 10 to 12 minutes to reduce it and meld the flavors. You’re really just heating it well.

Put on a large pot of water to make your pasta. You need to get the water boiling.

Slice the pork tenderloin into one-half inch slices. You should have about 4 slices per person from one tenderloin and then the ends. Use plastic sandwich bags to protect the meat. Place each slice inside a bag. Gently pound each slice with a meat mallet to flatten to half thickness or maybe even one-third inch thick. Be careful. You don’t want to go so far as to put holes in your pork tenderloin, and tenderloin is fairly susceptible to damage. Go easy on it.

When your tenderloin slices are flattened, dip each of them in the egg on both sides and then dip each of the slices in the bread crumbs.

Heat your oil in the saute pan. (Add the butter if you want it even richer; maybe a tablespoon.) Then put the slices in on Medium Low. Brown one side on Medium High and then turn them over and cook the other side on medium low. When you turn the pork, use a flat spatula to keep the breading from falling off. Peek to see they are browned. This will all take only 5 to 7 minutes. Pork cooks pretty fast. Your tenderloins can be slightly pink in the middle if you like it that way, or you can turn off the heat and let them continue to cook until no pink remains.

While the meat is cooking you can cook your pasta. The pasta will take the longest to cook, depending on which noodle you choose and whether your pasta is fresh or dried.

To serve this dish you have a few options: If you are trying to do a lower carb thing, you can skip the pasta and just have the pork and sauce with a larger salad. Otherwise, put the pasta on the plate first, ladle on your sauce and then top with the pork. This way your breading will stay sort of crunchy.

B-man :smiley:

23

Sweet and Sour Pork, Cantonese Style

In this recipe sweet and sour pork is prepared American-style with more batter and deep-fried twice for extra crispiness.

Serves 4 to 6

INGREDIENTS:

3/4 pound pork tenderloin
2 - 3 teaspoons soy sauce
Pinch of cornstarch
Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water
Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed
Other:
1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed

PREPARATION:
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.

In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.

Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.

Heat the oil for deep–frying to 375 degrees Fahrenheit.

For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).

Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.

(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).

To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork.

B-man :smiley:

24

Hawaiian Baked Pork

4 pork chops
2 cups crushed pineapple
2 medium sweet potatoes, peeled and thinly sliced
2 tablespoons brown sugar
salt to taste
pepper to taste

Spray a large casserole dish with non-stick vegetable spray. Pour in
pineapple juice into casserole dish. then thinly sliced sweet
potatoes. Lay on bottom of dish and sprinkle with brown sugar. Place
pork chops on top of sweet potatoes. Place pork chops on top
of sweet potatoes and bake covered with foil for 45 minutes at 350
degrees.
then uncover and bake at 450 degrees for 10 minutes.

Makes 4 servings
B-man :smiley:

25

Crockpot Pork Chops

1 (10 oz.) can reduced-fat cream of mushroom soup
2 tbs. reduced-sodium soy sauce
1 (12 oz.) can Diet Pepsi
4 (3 oz.) pork chops, trimmed well (or substitute a pork roast)
salt to taste
pepper to taste

Mix the soup, soy sauce, and Diet Pepsi together in the bottom of the
Crockpot. Place the chops in the mixture and cook on high med. or
High for 4-6 hrs. Meat will be very tender.

Makes 4 (3 oz.) servings

B-man :smiley:

26

Grilled Pork Chops With Glazed Peaches

2 tablespoons butter, melted
1/4 cup molasses
Juice of 1 lime
4 peaches, halved and pitted
1 tablespoon olive oil
4 rib or loin chops, 1 1/2 inches thick
Salt and freshly cracked black pepper to taste.

  1. Build a fire in your grill, leaving about 1/3 of grill free of coals.

  2. Mix butter and molasses together well. Add lime and set aside. Rubcut side of
    peaches with oil.

  3. Sprinkle chops and peaches generously with salt and pepper. When coals are
    covered with gray ash and fire is hot (you can hold your hand 5 inches above coals
    for only 1 to 2 seconds), put chops on grill directly over coals. Put peaches on grill
    along edge of coals.

  4. After 4 minutes, flip chops and cook for 4 minutes more, then move chops to part
    of grill with no coals. Cover them with a disposable foil pan, and continue to cook for
    8 to 10 minutes more for medium.

  5. When you move chops, flip peaches over. During last 2 minutes of cooking, coat
    peaches liberally with molasses-butter mixture. Remove from grill and serve.

B-man :smiley:

27

Pepsi Pork Roast

4 hours 5 minutes (approx.) … 5 mins prep

This recipe sounds strange and tastes wonderful. We have experimented with other brands of soda, but none worked as well. You can also cook potatos and carrots with the roast for a complete meal.

1 boston butt pork roast (3 to 5 lb.)
1 can Pepsi
1 can cream of mushroom soup
1/2 package onion soup mix

Place roast in crockpot.
Mix soup mix with soup.
Add cola to soup mixture and pour over roast.
Cook on high for 4-5 hours.

When done, remove roast and thicken juices with cornstarch for wonderful gravy.

B-man :smiley:

28

Denver Pork Chops

6 servings
55 minutes …10 mins prep

This is really crisp and good, very easy to make
6 center-cut pork chops (fat trimmed off)
salt & pepper
sour cream
corn flakes, in crumbs

Heat oven to 325F degrees.
Season pork chops with salt& pepper.
Coat both sides with sour cream and then corn flakes crumbs.
Place on cookie sheet and bake for 45 minutes or until done.

B-man :smiley:

29

Balsamic Pork Tenderloin

6 servings
25 minutes …5 mins prep

Garlic is tucked in slits, then the pork tenderloin is coated with balsamic vinegar and olive oil and rubbed with a mixture of rosemary, thyme and salt and pepper. Excellent dish.
2 lbs pork tenderloins
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 cloves garlic, sliced
salt and pepper
1/2 teaspoon dried rosemary, finely chopped
1/2 teaspoon dried thyme

Preheat oven to 500°.
Cut slits in pork tenderloin and insert slices of garlic.
Combine balsamic vinegar and olive oil and rub into meat.
Place in a baking dish.
Combine salt, pepper, rosemary and thyme and rub on pork.
Roast in oven for 20 minutes or until cooked through.
Remove from oven and let meat rest for 10 minutes, covered with foil.
Slice and serve.

B-man :smiley:

30

Herbed Pork Tenderloin

4 servings
50 minutes …5 mins prep

This special pork is tender and juicy and seasoned just right.
1 1/2 cups minced onions
2 tablespoons oil
1 tablespoon lemon juice
1/2 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon paprika
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 (1 lb) pork tenderloins

Mix the first 11 ingredients.
Rub over the pork.
Put on a rack in a shallow roasting pan.
Bake, uncovered, at 400* for 45 minutes.
Remove fron oven, cover with foil and let set for 10 minutes.
Slice into servings.

B-man :smiley:

31

Marmalade Glazed Pork Chops

4 servings
20 minutes 10 mins prep

These pan fried chops are coated with a tasty glaze of orange marmalade, chili sauce and mustard. Fast and yummy.
4 pork chops, bone in,about 3/4 inch thick
1 tablespoon oil, for browning
1/4 cup onions, chopped
3/8 cup orange marmalade
3/8 cup bottled chili sauce
2 tablespoons Dijon mustard
1/4 teaspoon cumin
salt and pepper

In a bowl combine marmalade, chili sauce, mustard and cumin, mixing well to combine, then set aside.
Heat oil in a non-stick skillet over medium high heat.
Sprinkle chops with salt and pepper and brown in hot oil about 4 minutes on each side.
Remove from pan and cover with foil to keep warm.
Lower heat a bit and saute onion until softened, about 5 minutes, adding a little more oil if needed.
Add marmalade mixture to onions, stirring well, and let cook for about 2 minutes.
Return chops to skillet, turning to coat with the glaze and cook over low heat about 1 minute on each side.
Serve hot.
B-man :smiley:

32

Pork Medallions With Fennel and Pancetta

4 servings
1 hour 20 minutes …40 mins prep

A savory gourmet dish in little more than half an hour? You bet! I’ve recently fallen in love with fennel and this recipe from BHG showcases it beautifully in a delicious, flavorful cream sauce. Prep time is cooking time and is approximate.
1 (12 ounces) pork tenderloins
1/4 cup all-purpose flour
1 dash salt
1 dash pepper
2 tablespoons olive oil
2 ounces pancetta (Italian bacon) or bacon, finely chopped
2 fennel bulbs, trimmed and cut crosswise into 1/4 inch thick slices
1 small onion, thinly sliced
2 cloves garlic, minced
2 tablespoons lemon juice
1/2 cup whipping cream

Trim fat from tenderloin.
Cut meat crosswise into 1 inch thick slices.
Place each slice between 2 pieces of plastic wrap.
Pound to 1/4 inch thickness.
Remove plastic wrap.
In a shallow dish, combine the flour, salt, and pepper.
Coat tenderloin slices with flour mixture.
In a large, heavy skillet, heat the olive oil over high heat.
Add pork pieces half at a time, and cook for 2 to 3 minutes or until meat is slightly pink in the center, turning once.
Add additional oil if necessary.
Remove pork from skillet.
Cook pancetta in same skillet over medium-high heat until crisp.
Add the fennel, onion, and garlic and cook for 3-5 minutes or until crisp-tender.
Add lemon juice, then stir in the whipping cream.
Bring to a boil, then return the pork to the skillet.
Cook until the pork is heated through and sauce has thickened slightly.
Transfer pork to a serving platter and spoon the sauce over the top.

B-man :smiley:

33

Pork Chops Smothered with Fennel and Garlic

4 servings
35 minutes 10 mins prep

Absolutely delicious!

2 teaspoons vegetable oil
4 pork loin chops, 1 " thick (center-cut preferred)
1 tablespoon butter
8 cloves garlic, peeled and slivered
1 green onion, chopped
1 1/4 cups chicken broth
2/3 cup dry white wine
2 fennel bulbs, trimmed,quartered,cut into thin slices
2 teaspoons cornstarch
salt
black pepper, to taste

Preheat oven to 400 degrees F.
In a large skillet, heat oil over medium-high heat.
Pat chops dry with a paper towel and add to the skillet.
Braise for 3 to 6 minutes on each side, or until they turn a nice, deep golden brown.
Remove the fat from the skillet.
Leaving the pork chops in the skillet, remove it from the heat and add butter, garlic, and green onions.
Saute for 1 minute in the hot skillet.
Return the skillet to heat and add the chicken broth, wine, and fennel.
Bring to a boil.
Lower heat, cover, and simmer for 5 minutes.
Remove the chops to an ovenproof casserole dish and cover foil lid.
Place in the oven and let the chops continue cooking for 20 minutes.
While the chops bake, simmer the sauce in the skillet for 5 minutes or until slightly reduced.
In a small bowl, mix the remaining room-temperature broth with the cornstarch.
Add the cornstarch mixture to the sauce and simmer for 1 minute or until slightly thickened.
Season with salt and pepper, to taste.
Serve chops with sauce spooned over each portion.
Good served with rice pilaf!

B-man :smiley:

34

Grilled Pork Escabeche

1/2 cup red wine vinegar or other vinegar
1 cup red wine
2 bay leaves
5 sprigs thyme, or 1 teaspoon dried thyme
5 sprigs marjoram or oregano, or 1 teaspoon dried marjoram or
1/2 teaspoon dried oregano
1 dried or fresh chili, optional
1 large onion, white or red, cut in half and then half-moons
3 cloves garlic, peeled and lightly crushed
1 tablespoon sugar
Salt and pepper
2 pork tenderloins, 1 1/2 to 2 pounds

  1. Heat a charcoal or gas grill (or preheat broiler) until fire is
    moderately hot. Meanwhile, combine all ingredients except pork
    (including a pinch of salt and at least 1/2 teaspoon pepper) in a
    medium saucepan with 1 cup of water. Bring to a boil. Reduce heat to
    medium-low, and simmer about 5 minutes, until onion softens. Pour
    into a deep platter large enough for pork.

  2. Sprinkle pork liberally with salt and pepper, and brown on all
    sides until nearly cooked through (150 degrees on an instant-read
    thermometer inserted into meat), about 10 to 15 minutes. Remove pork,
    let cool a few minutes, then place in marinade.

  3. If time allows, marinate for a couple of hours (or overnight,
    refrigerated). Slice, and serve at room temperature, spooning
    marinade (with onion) over each slice. To serve more quickly,
    marinate at least 10 minutes, then cut pork into 1-inch slices,
    and marinate for 15 minutes before serving.

B-man :smiley:

35

Pork Lo Mein

For successful stir-fries, always have all the ingredients prepped and lined up in the order they will be used near the wok or skillet before proceeding to cook.

Makes 4 to 6 servings.

1/4 cup soy sauce
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil
1/2 teaspoons garlic powder
1/2 teaspoon ground ginger
1 pound pork sirloin, cut in thin strips
2 tablespoons vegetable oil
1-1/2 cups small broccoli flowerets (fresh or frozen)
1 large onion, cut into wedges
1/2 small red bell pepper, cut in thin strips
1/2 small yellow bell pepper, cut in thin strips
8 ounces fresh mushrooms, sliced
1 cup cold water
2 tablespoons cornstarch
1 teaspoon vegetable or chicken base or bouillon
8 ounces spaghetti or linguine, cooked according to package directions

In a medium bowl, combine first five ingredients. Add pork, cover, and marinate 1 to 24 hours in refrigerator. In a wok or large, deep skillet, heat 2 tablespoons oil. Add pork mixture and broccoli. Stir-fry 2 minutes. Add onion, peppers, and mushrooms. Stir-fry until tender. In a small bowl, blend water, cornstarch, and bouillon. Stir into pork and cook until thickened. Add cooked spaghetti; toss until thoroughly mixed. Serve immediately.
B-man :smiley:

36

Barbecued Pork-And-Potato Casserole

1 (40-oz.) package frozen scalloped potatoes
5 small green onions, thinly sliced and divided
1 (20-oz.) container barbecued shredded pork
1/2 tsp dried crushed red pepper
1 cup (4-oz.) shredded sharp Cheddar cheese

Thaw frozen potatoes in refrigerator overnight.

Stir together scalloped potatoes and half of the green onions. Stir
together pork and red pepper in a separate bowl.

Spread pork mixture into a lightly greased 9-inch square pan; top
with potato mixture.

Bake at 375 degrees F. for 55 to 60 minutes or until potatoes are
golden brown.

Sprinkle with cheese and remaining green onions.

Let stand 15 minutes.

Servings: 6
B-man :smiley:

37

All-Star Pork Meatballs

1 lb ground pork
1 Tbs onion flakes
3/4 cup crushed corn flakes
1/2 tsp salt
1/8 tsp ground black pepper
1 egg
1/4 cup ketchup
3 Tbs brown sugar
1 tsp dry mustard

  1. Heat oven to 375 degrees F. In a large bowl, combine ground pork, onion flakes, corn flakes, salt, pepper and egg.

  2. In a small bowl stir together ketchup, brown sugar and dry mustard.

  3. Spoon 2 tablespoons of the ketchup mixture into the pork and mix well.

  4. Spray muffin tin with vegetable cooking spray. Form 6 meatballs and place in muffin tin.

  5. Coat the top of each meatball with the remaining ketchup mixture.

  6. Bake for 30 minutes at 375 degrees F., until nicely browned and glazed.

Servings: 6
B-man

38

Pork Tenderloin Supreme

Pork Loin 2-4 lbs
1 can cream of mushroom soup
1 pkg Lipton onion soup mix

Place pork loin in crock pot. Mix cream of mushroom soup and onion soup mix together. Pour over pork tenderloin. Set crock pot for low and dinner will be done in 6-8 hours.

You can also do this in the oven at 350 degrees for about an 1 hour to an 1-1/2 hour. If you do it in the oven make sure you cover pork with foil until the last 30 minutes of cooking.

This is the most delicious way I have ever had a pork tenderloin. I usually serve it with rice and a veggie. I personally prefer doing it in the crock pot. Fix it and forget it and it doesn’t heat up my kitchen.

B-man

39

Hawaiian Hoisin-glazed Pork Baby Back Ribs

6 servings
1 hour 5 minutes 5 mins prep

1 cup ketchup
3/4 cup hoisin sauce
1/2 cup honey
5 tablespoons soy sauce
5 tablespoons dry sherry
1/4 cup white wine vinegar, plus
2 teaspoons white wine vinegar
1/4 cup sesame seeds
2 tablespoons curry powder, plus
2 teaspoons curry powder
2 tablespoons oriental sesame oil, plus
2 teaspoons oriental sesame oil
2 tablespoons orange zest
2 tablespoons fermented black beans
2 tablespoons minced garlic
1 tablespoon chili paste with garlic
3 lbs pork baby back ribs

Whisk all of the ingredients except the ribs in a large bowl to blend; divide the ribs between 2 large baking dishes; brush with half of the sauce; cover the ribs and remaining sauce separately and refrigerate overnight.
Preheat the oven to 375F; transfer the ribs to heavy, large baking sheets; roast the ribs until tender, basting frequently with some of remaining sauce, about 1 hour; place the remaining sauce in a heavy, small saucepan; and bring to a simmer; transfer the ribs to a platter; cut into individual ribs; serve, pass the remaining sauce separately.

B-man :smiley:

40

Pork in Apple-Brandy Glaze

These individual pork tendeloin medallions, are glazed with a rich apple-brandy sauce that beautifully enhances the mild flavor of the pork.

Number of Servings: 4
Serving Size: 1 medallion of pork

Ingredients

pork tenderloin 1 lb
apple jelly 2 tbsp
salt 1/4 tsp
ground white pepper 1/8 tsp
brandy or cognac 2 tbsp
chopped fresh parsley 1 tbsp

Preparation Instructions

  1. Make medallions by cutting the pork tenderloin across the grain into 4 pieces ( about 4 ounces each). Pound the pieces between sheets of wax paper to thickness of 1/2 inch. If the tenderloin is in 2 smaller pieces, cut into 8 pieces (2 ounces each).

  2. Brush each medallion with apple jelly and sprinkle with salt and pepper.

  3. Prepare a large nonstick skillet with nonstick pan spray, and heat over medium heat. Add the pork and cook 5 minutes per side, or until the meat is cooked through. Remove to a warm serving platter.

  4. Add the brandy to the skillet. Deglaze by stirring the browned bits from the bottom of the skillet into the brandy. Cook and stir 2 minutes. Drizzle the sauce over the pork; sprinkle with parsley.

B-man :smiley: