Ground vanilla bean powder is absolutely fantastic used in a rub on seafood, meats and poultry. I rubbed a little on a salmon filet along with kosher salt and ground black pepper, and it lifted the sweet flavor of the fresh salmon to new heights. Ground vanilla powder isn’t easy to find. If all efforts to locate your ground vanilla fail, try vanilla.com. You can also grind your old vanilla beans, but you want to get the grind as fine as possible.
Makes 4 servings
Ingredients:
Rub:
1 teaspoon paprika (ideally Spanish paprika)
1 teaspoon vanilla sugar
1 teaspoon pure ground vanilla bean
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon allspice
1/2 teaspoon cinnamon
2 pork tenderloins, about 1 pound each
extra-virgin olive oil
Grilled Fruit:
8 fresh apricots or plums (or some of each)
4 nectarines or peaches (or some of each)
2 firm bananas (optional)
melted butter
vanilla sugar
squeeze of fresh lime juice
Preparation:
To make the rub:
In a small bowl, mix the rub ingredients with your fingertips.
Trim any excess fat and silver skin from the tenderloins. Allow to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray with oil and spread the rub all over, pressing the spices into the meat.
Grill over direct medium heat until the pork is barely pink in the center, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and let rest for 3 to 5 minutes before slicing. Serve warm with grilled fruit.
Grilled Fruit:
Cut apricots in halves or quarters, cut nectarines in halves and then quarters, and slice bananas lengthwise. Brush with melted butter. While pork tenderloin is resting after being cooked, wipe off grill and add a little oil before putting fruits on grill. Cook approximately two minutes on each side, and then place into a bowl or on a plate. Cut fruits into smaller sections if desired, squeeze a little lime juice over fruits and then sprinkle Rain’s Choice vanilla sugar over all. Yummm! Serve alongside pork tenderloin.
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/2 c. finely chopped green pepper
3 T. butter
6 cloves garlic, minced
1 tsp. salt
1 tsp. pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. paprika
1 tsp. ground mustard
1/2 tsp. garlic powder
1 5 # boneless pork loin roast
In a skillet, combine the first 12 ingredients; saute until the vegetables are tender. Randomly cut 20 deep slits, 1 inch wide on inside surface of roast. Fill slits with some of the vegetable mixture; tie roast. Place on a rack in a shallow baking pan. Spread remaining vegetable mixture over the roast. Bake, covered at 325 degrees for 2 hours. Uncover, bake for additional 1 hour or until a meat thermometer reaches 170 degrees. Let stand for 15 minutes before slicing.
Slow-Cooker Pork Chops With Dried Apples
3/4 cup apple juice
1/2 cup brown sugar
6 bone in pork loin chops
1 cup dried apple, chopped
1/2 cup fresh or dried cranberries
1 large onion, diced
2 stalks celery, sliced in 1/2-inch pieces
1-1/2 tablespoons cornstarch mixed with 2 tablespoons cold water
Coarse salt and freshly ground black pepper
Using a medium bowl, combine apple juice and brown sugar, season with salt and pepper
Place pork, apples, cranberries, onion and celery in insert of slow cooker
Season with salt and pepper
Add apple juice mixture
Cover and cook on low 7 to 9 hours
Thirty minutes before serving, pour liquid into a separate container, skim off excess fat
Stir in cornstarch mixture and return cooking liquid to slow cooker
Continue cooking on low for another 20 to 30 minutes until slightly thickened
Serves :6
Barbecued Baby Back Ribs on a Gas Grill
Serves 4
For a potent spice flavor, brine and dry the ribs as directed, then coat them with the spice rub, wrap tightly in plastic, and refrigerate overnight before grilling. You will need 2 cups of wood chips for this recipe.
Brine
1 cup kosher salt or ½ cup table salt
½ cup sugar
2 racks (about 2 pounds each) baby back or loin back ribs
Spice rub
1 tablespoon plus ½ teaspoon sweet paprika
1½ teaspoons chili powder
1¾ teaspoons ground cumin
1½ teaspoons dark brown sugar
1½ teaspoons kosher salt or ¾ teaspoon table salt
¾ teaspoon dried oregano
¾ teaspoon ground black pepper
1 teaspoon ground white pepper
½ teaspoon cayenne pepper
To brine ribs: Dissolve salt and sugar in 4 quarts cold water in stockpot or large plastic container. Submerge ribs in brine and refrigerate 1 hour until fully seasoned. Remove ribs from brine and thoroughly pat dry with paper towels.
While ribs are brining, cover 2 cups wood chips with water in medium bowl; soak wood chips for ½ hour, then drain and set aside. Combine spice rub ingredients in small bowl. When ribs are out of brine and dried, rub each side of racks with 1 tablespoon spice rub; refrigerate racks 30 minutes.
To barbecue ribs: Ignite one burner on and the other(s) off mimics the indirect heat method on a charcoal grill… Place wood chips in a small disposable aluminum pan and place over ignited burner. Turn all burners to high, close lid, and heat grill until chips smoke heavily, about 20 minutes. (If chips ignite, extinguish flames with water from squirt bottle.) Scrape grill grate clean with wire brush; turn off burner(s) without wood chips.
Arrange ribs on cool side of grill and cover (grill temperature should register about 275º F on grill thermometer). Cook for 4 hours, until meat easily pulls away from bone, flipping rib racks, switching their position so that rack that was nearest fire is on outside, and turning racks 180º F every 30 minutes. Transfer ribs to cutting board, then cut between bones to separate ribs; serve.
1 4 - 5 pound Lean boneless pork loin roast, with excess fat removed
1 cup Salsa verde
1 Large onion, minced
4 cloves Garlic, minced
1 tbsp Seasoned salt
2 tsp Pepper
Place pork roast in 9 x 14 pan. Rub garlic into the roast. Sprinkle with salt and pepper. Cover with salsa verde and onions. Loosely cover the pan with aluminum foil. Bake at 300º F for four and a half hours, or until fork tender.
Remove roast from oven. Cool until you can touch the meat comfortably. Remove from pan and place on cutting board. Skim fat off pan juices.
Using two forks, shred the pork. Remove fat from meat. When all meat is shredded, return it to the pan and mix the pan juices thoroughly into the pork.
Return to oven. Cook, uncovered for 30 minutes or until pork is crispy on top.
Remove from oven. Turn pork. Return to oven and cook another 20 minutes, until pork is crispy on top and there is almost no liquid left in the pan.
If you follow this recipe you should be able to feed a party of about ten, and still have some left for a midnight snack. Get all the ingredients the day before, and on the day you cook it start early.
• 10 pounds Cubed Pork Roast
• 4 Onions (chopped)
• 8 Cloves Garlic (chopped)
• 10 Jalapeno Peppers (or more depending on how hot you want it)
• 20 Tomatillos
• 1/2 cup White Vinegar
• Chopped Cilantro (to taste)
• 1 Tablespoon Sugar
• 1 Can Salsa Verde - Mild
• 1/2 cup Rose’s Lime Juice
• 1 Can Beer
• 1/2 cup White Wine
• Salt & Pepper
• 1 Tablespoon Cumin
• 1 Tablespoon Crushed Red Pepper
First slice open the jalapeno peppers and remove all seeds, then dice up small. While handling the peppers be sure not to touch your face or eyes, and be sure you wash your hands thoroughly after you are done. Trust me, I know what happens if you don’t.
Put tomatillos in a blender and puree. You can also add some extra peppers to the puree if you are going for hot.
In a large pot or dutch oven, and over medium heat, pour pureed tomatillos, beer, white wine, salsa Verde, sugar, Cilantro, white vinegar, salt, pepper, cumin, and crushed red pepper. Be sure to stir thoroughly before putting in each ingredient.
While that is cooking brown pork with the onions, jalapenos, and garlic and then add to the pot.
Bring Verde to a slow boil, then turn heat down to simmer and cook for at least 5 hours minimum, stirring occasionally. You can simmer longer if you like, but do not skimp on the cooking time.
1 pound lean boneless pork
½ cup cold water
¼ cup dry sherry
¼ cup soy sauce
4 teaspoons cornstarch
1 tablespoon cooking oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
½ of a medium jicama, peeled and cut into julienne strips (1 cup)
1 medium red and/or green sweet pepper, cut into thin strips
1 green onion, sliced (2 tablespoons)
2 cups shredded spinach or Chinese cabbage
2 cups hot cooked rice
Trim fat from pork. Partially freeze pork. Thinly slice across grain into bite-size strips. Set aside.
For sauce, in a small bowl stir together water, sherry, soy sauce, and cornstarch. Set aside.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add jicama, sweet pepper strips, and green onion; stir-fry 1 to 2 minutes or until crisp-tender. Remove vegetables from the wok.
Add half of the pork to the hot wok. Stir-fry for 2 to 3 minutes or until cooked through. Remove pork from the wok. Repeat with remaining pork. Return all of the pork to wok. Push pork from center of wok.
Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Add cooked vegetables. Stir all ingredients together to coat with sauce. Add spinach or cabbage. Cook and stir 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice.
Makes 4 servings.
4-6 pork chops(depending on size)
Family size condensed cream of mushroom soup
6 oz can of mushroom stems and pieces
milk
2 cups rice
Preheat oven to 350 degrees. Brown porkchops in oven at 350. Spread rice in bottom of 9x13 pan. Put porkchops on top of rice. Combine mushrooms, soup and one can of milk in a bowl. Mix well. Pour over top of porkchops and rice. Salt and pepper. Cover with foil; bake in oven for 1 hour. Take off foil and bake for 10 min more.
4 pork chops
4 thick slices apple, unpeeled
4 thick slices sweet potato, peeled
4 thick slices red onion
1/2 tsp. dried savory
1/8 tsp. ground nutmeg
Salt and Pepper, to taste
1 Tbsp. butter or margarine.
Trim excess fat from the pork chops, and heat a few of the pieces in a heavy skillet over medium-high heat until the skillet is well greased. Discard the fat, and brown each of the pork chops lightly on both sides.
Prepare four {12-inch long} pieces of heavy-duty aluminum foil. Place a pork chop in the center of each piece of foil. Top each pork chop with an apple slice, sweet potato slice and a red onion slice. Evenly distribute the savory over the top of each stack. Do the same with the nutmeg, salt, and pepper. Add a dab of butter to the top of each pork chop stack, and securely seal the meat in the foil.
Slowly grill over moderate coals; it should take 40 minutes to 1 hour, depending on the thickness of the pork chops. Turn the packets 3 or 4 times while grilling.
Pork Chops With Soy-Honey Glaze And Grilled Sweet Onions
Serves 4 , Can be doubled for 6-8
1/2 Cup Honey
1/4 Cup Soy Sauce
8 (4 to 6 oz) , Center- cut boneless pork chops, cut 1/2 inch thick
mild vegtable oil, such as canola
2 Large Sweeyt Onions, such as Vidalia or Walla Walla, sliced 1/2 inch
thick.
Hot red peppers flakes
Freshly ground black pepper and salt
Combine honey, soy and pepper flakes in small bowl and season to taste with pepper.
Heat your grill to high
Brush chops on both sides with oil and season with salt and pepper. Set aside a few tablespoons of glaze for brushing cooked chops.
Grill pork chops until lightly charred and crusty. 4-to 5 minutes
Turn chops over, reduce heat to medium or move to a cooler part of the grill, and grill. brushing often with glaze, until just cooked through, 3 to
4 minutes more.
Remove chops to a platter and brush with reserved glaze.
Brush onion slices with oil and season with salt and pepper.
Grill slices until browned, 3 to 4 minutes per side
1/4 cup lemon juice
1/4 cup honey
2 Tablespoons soy sauce
1 Tablespoon dry sherry
2 cloves garlic, minced
4 boneless center-cut lean
pork chops
Combine all ingredients except pork chops in small bowl, and mix. Place pork in shallow baking dish; pour marinade over pork. Cover and
refrigerate 4 hours or overnight.
Remove pork from marinade, heat remaining marinade.
In small saucepan over medium heat to simmer.
Grease and preheat grill. Grill pork for 6-7 minutes, turning and basting
once or twice with marinade.
This one-skillet meal is perfect for nights when you don’t have a lot of time to prepare dinner. You might be strapped for time, but you won’t have to settle for bland chops with this spicy dish.
Number of Servings: 6
Ingredients:
olive oil - 2 tsp
boneless pork loin chops - six 5 oz
salsa - 1 1/2 cup
diced green chilies - 1 can 4 oz
ground cumin - 1/2 tsp
Heat the oil in a skillet over medium-high heat. Add the pork chops and saute for about 3 minutes on each side. Add the remaining ingredients. Lower the heat, cover, and simmer for 10 minutes.
4 pork chops, bone in
1 oz. butter
1 Tablespoon olive oil
3 oz. water
2 teaspoons Worcestershire sauce
2 apples, peeled, cored and cut into eighths
2 onion, cut into rings
salt and pepper to taste
Melt the butter and oil together in a large skillet. Season the meat with salt and pepper, and brown on both sides in the skillet. Add in the water and Worcestershire sauce, and cook for 10 minutes, turning once. Add in the apples and onions, reduce the heat, cover and cook for an additional 30 minutes. Hope you like this.
1.8 kg boneless pork roast
1/2 cup Dijon style mustard
1/2 cup honey
1/4 cup soy sauce
1/2 cup brown sugar
1/4 cup water
2 tsp Worcestershire sauce
In a Ziploc plastic bag, combine mustard, honey, soy sauce, brown sugar, water and Worcestershire sauce until well blended. Place the boneless pork roast in the bag; mix together; seal bag and refrigerate for about 2 hours.
Preheat grill to medium heat. Remove pork roast from the bag, discard any remaining marinade, place roast on the grill over indirect heat, close grill hood and grill for about 1 hour and 15 minutes until internal temperature reads 160 degrees F.
Remove pork roast from grill, let rest for 10 minutes before slicing to serve.
1 pound lean ground pork
1/2 ounce slivered ginger
6 ounces sliced red onions
2 ounces chopped green onion
4 ounces fish sauce
4 ounces lime or lemon juice
3 ounces dry roasted peanuts
6 pieces chopped fresh chili, if you like it spicy
several lettuce leafs
Directions:
*Blanch the pork and let cool.
In a large bowl, toss together pork, red onions, chili, ginger, fish and lemon juice.
Add the peanuts and green onions.
On a serving plate, lay out the lettuce greens and pour salad mixture on top.
*Blanch - To steep in boiling water to soften, whiten, clean or to make the skin easier to peel.
Wine Pairing Suggestion: Robert Mondavi Chardonnay 2001
8 lb. pork loin
Salt and pepper
Barbecue Sauce:
1/2 cup medium chopped onion
1 clove garlic, minced
2 Tbsp. oil
1 cup catsup
1/2 cup water
1/4 cup firmly packed brown sugar
1 tsp. salt
1/4 tsp. crushed thyme leaf
3 Tbsp. Worcestershire sauce
2 tsp. prepared mustard
1 lemon, thinly sliced
Dash Tabasco pepper sauce
Sprinkle meat with salt and pepper. Prepare barbecue sauce by sautéing onion and garlic in oil in fry pan until tender. Add remaining ingredients. Bring to a boil and simmer for 5 minutes. Run spit through center of meat making sure it is evenly balanced. Secure to rotisserie with heavy cord. Insert meat thermometer to tip is in center of roast but not resting in fat, bone or on rod. Arrange coals for roasting the meat, grill over hot coals for 2 hours until meat thermometer reaches 140 degrees. Continue grilling brushing with barbecue sauce every 20 minutes until roast reaches 170 internal temperature, about 1-1/2 to 2 hours longer.
Bacon-wrapped Pork Roast Recipe
Add to shopping list
INGREDIENTS
1 pork loin (1 1/2 pounds)
Salt and pepper
1 Tbsp olive oil
2 Tbsp finely chopped fresh rosemary
1/4 lb bacon, thinly sliced
1 cup white wine
METHOD
1 Preheat oven to 375°F. Pat pork roast dry with paper towels. Season pork roast with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.
2 Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast wih kitchen string.
3 Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 35 o 40 minutes. Remove from oven. Transfer pork to a serving dish.
4 Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrap up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.
