Meats forum: Pork

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Feb 4, 2010 8:47 PM CST
Name: Patricia
Central TX 7b/8a

[Last edited Mar 2, 2010 7:38 PM CST]
Quote | Post #9573 (1)
Mar 2, 2010 6:15 PM CST
Name: Patricia
Central TX 7b/8a

1/2 c chicken broth or bouillon
1/2 c soy sauce
2 cloves garlic, minced
2 TBSP dry mustard
2 tsp dried thyme
1 tsp ground ginger
4 lb boneless pork loin roast (or 4 lbs pork tenderloins)
for sauce .
1 1/4 c apricot preserves or orange marmalade
2 TBSP chicken broth
1 TBSP soy sauce

In a large food storage bag or glass bowl, combine 1/2 c chicken broth, 1/2 c soy sauce, minced garlic, dry mustard, thyme, and ginger. Add pork roast, turning to coat well. Cover and refrigerate at least 4 hours, turning occasionally. Remove pork and discard marinade.
Place pork on rack of gas grill with a lid and sear each side for about 15 min. Wrap pork in heavy aluminum foil and return to grill and close lid or place in oven at 350 degrees until internal temperature of the pork is 160 degrees. (If you prefer, you may skip the grill and roast in the oven or a crockpot the entire time.)
for sauce
Mix ingredients for sauce in a saucepan. Heat over low heat, stirring constantly, until thoroughly heated. Serve with sliced roast pork loin.
Serves 10 to 12.

Thumbnail by patrob

Mar 2, 2010 8:44 PM CST
Name: Patricia
Central TX 7b/8a

2 lb pork tenderloin
1 tsp salt
1 tsp coarsely ground black pepper
1 tsp ground allspice
4 TBSP butter, divided
1/2 c diced onion or shallot
2/3 c dry white wine (or apple juice or chicken broth)
3 TBSP blackberry fruit spread or preserves

Sprinkle pork evenly with salt, pepper, and allspice. Cover and chill 30 min. Grill pork over medium-high heat (350-400 degrees) for 20 min turning once. Internal temperature of pork needs to reach 160 degrees. Melt 2 TBSP butter, add onions, and saute 5 min. Add wine and cook until liquid is reduced by half. Reduce heat to low. Whisk in fruit spread and remaining 2 TBSP butter. Cook 2 min until slightly thickened. To serve, slice pork thinly and drizzle with blackberry sauce.

Source: Southern Living.

Apr 15, 2010 7:04 PM CST
Name: Patricia
Central TX 7b/8a
Slow-Roasted Baby Back Ribs
fpr spice rub

1 TBSP of each:
dried parsley
dried thyme
dried oregano
dried paprika
garlic salt
onion salt
ground black pepper
for ribs
2 slabs baby back pork ribs, about 4 lb total
1 to 2 c barbecue sauce

Combine ingredients for the rub. Pat spice rub onto slabs of ribs, coating them as thoroughly as possible. Put the ribs on 2 oiled baking sheets and roast for 2 1/2 hr in the center of a 225 degree oven. Turn them over twice during cooking.
Remove ribs from oven and baste both sides with barbecue sauce. Return to oven and roast until the sauce is glazed, and just beginning to brown, about 15 min. Slice into individual ribs and serve warm.

Source: Firehouse Food
May 17, 2010 9:52 AM CST
Name: Patricia
Central TX 7b/8a
Honey Glazed Ham

5 to 7 lb bone-in ham
1/4 c apple cider vinegar
1/4 c honey
1/4 c butter, melted
1 tsp Worcestershire sauce
1 TBSP brown sugar
2 tsp ground thyme

Put ham into 6 qt slow cooker. In a bowl, mix vinegar, honey, butter, Worcestershire sauce, sugar, and thyme; pour over ham. Cover and cook on low for 6 hrs or until thoroughly heated.

You may use a cast iron or heavy dutch oven in a conventional oven set at 325 degrees. Cook time would be approximately 1 1/2 hrs. Check ham after 1 hr.

May 21, 2010 2:01 PM CST
Name: Patricia
Central TX 7b/8a

3 lb pork roast
5 tsp minced garlic
1 c cilantro, chopped
1 tsp salt
1 jalapeno pepper, seeded and chopped
12 oz AmberBock Beer (or substitute 1/4 c red wine vinegar plus 1 1/4 c chicken broth)
warm tortillas for serving
your favorite toppings (lettuce, tomato, guacamole, sour cream, shredded cheese, chopped onions, peppers)

Put roast in bottom of slow cooker.
Combine garlic,cilantro, salt, and jalapeno and sprinkle over roast.
Pour beer over everything.
Cover and cook on high 5 to 6 hrs until pork is tender.
Shred with two forks. Serve with warm tortillas, your favorite toppings, and salsa.

May 30, 2010 12:10 PM CST
Name: Patricia
Central TX 7b/8a
Baked Pork Chops and Apples

4 pork chops
1 tsp salt
1 tsp dried sage, crumbled
1 TBSP vegetable oil
2 Granny Smith apples, peeled, cored, and thinly sliced
2 TBSP molasses or real maple syrup
2 TBSP flour
1 c hot water
2 tsp vinegar
1/4 c raisins

Sprinkle both sides of pork chops with salt and sage and brown in 1 TBSP vegetable oil in a large skillet. Move chops to baking dish and cover with apples. Drizzle with molasses or syrup.
Sprinkle flour in skillet and cook and stir until brown. Add water and stir until smooth. Stir in vinegar and raisins and pour over pork chops. Cover pan with foil and bake at 350 degrees for 50 min.
4 servings
Jun 1, 2010 1:20 PM CST
Name: Alan
Chandler, AZ; 85225
Sunset Zone 13
This is a wonderful crockpot recipe. Incredible flavor, gets completely devoured every time I prepare it and take it to potlucks or whatever.

Cranberry Pork Roast

One 3 to 4 pound boneless or loin pork roast
Salt and pepper to taste
1 cup of ground or finely chopped cranberries
1/4 cup of honey
1 teaspoon of freshly grated orange peel
1/8 teaspoon of ground cloves
1/8 teaspoon of freshly grated nutmeg

Sprinkle the roast with salt and pepper. Place in a slow cooker. In a small bowl, combine the remaining ingredients, pour over roast. Cover and cook on LOW for 8 to 10 hours or until the roast is tender. Slice and serve hot.
The best and most beautiful things in the world cannot be seen or even touched - they must be felt with the heart. ~Hellen Keller
Aug 8, 2010 6:28 PM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
Pullecd Pork Roast

I have found that the best piece of pork is a boston butt pork shoulder.

1 boston butt pork roast about 5 to 7 pounds

Dry Rub
3 tbs paprika
2 tbs brown sugar
3 tbs kosher salt
1 tbs dry mustard

Mix the dry ingredients together until well blended. pat dry the pork butt and place in a 9 x 12 baking dish. pour the dry rub over the roast and make sure it is completely coated. Remove and wrap the roast in plastic wrap. Clean out the baking dish of excess dry rub and place the roast into it. Refrigerate overnight.

Preheat oven to 300 degrees. Remove the plastic wrap and put the pan with the roast into the oven and cover loosely with a sheet of aluminum foil and cook for 2 hours. After two hours remove the foil and cook for another 5 hours or until a thermometer placed inside the roast registers 170 degrees.

What you want to do is slow cook the meat until it falls off the bone.

Let the roast sit for 10 minutes after you remove it from the oven

Using two forks, and starting from the top, pull down on the meat and it will shred right off the bone


Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
Aug 15, 2010 5:18 PM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
Pork Chops with Peaches

1 10 ounce package couscous
1 tbs olive oil
4 bone-in pork chops (each 1/4 inch thickm about 2 pounds total)
kosher salt and black pepper
2 peaches, cut into wedges
1 small red onion, cut into thin wedges
3 tbs white wine vinegar
1/2 cup fresh basil leaves

heat oven to 400 deg f. cook the couscous according to the package directions

meanwhile heat the oil in a large overproof skillet over medium high heat. season the prok with 1/2 tsp salt and 1/4 tsp pepper and cook until browned, 3 to 5 minutes per side. transfer to a plate

add the peaches, onion, vinegar and 1/4 tsp each salt and pepper to the skillet and cook, tossing for 1 mnute.

return the pork (and any juices) to the skillet.

transfer the skillet to oven and roast until the pork is cooked through and the peaches are tender, 8 to 10 minutes. sprinkle with the basil and serve with the couscous.


Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
Aug 22, 2010 2:49 PM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
Marinated Sausages

2 pounds raw pork sausage links
1 bottle red wine
2 heads garlic, top cut off to reveal cloves
1 large Sweet onion, thinly sliced
1 bunch fresh flat leaved parsley, gently mashed
1/2 cup extra virgin olive oil

Place the sausages in a large pan. Pour the red wine over the sausages. Add the garlic, onions and parsley. Drizzle the olive oil over the mixture, making sure everything is evenly coated. Marinate for 24 hours in the refrigerator.

Preheat the grill to medium heat.

When the grill is hot, add the sausages and cook, turning occasionally, until cooked through, about 10 to 12 minutes.

Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
Sep 1, 2010 3:14 PM CST
Name: Patricia
Central TX 7b/8a
Griled Pork Loin Slices with Orange Sauce

3/4 c orange juice
2 TBSP soy sauce
1 tsp sugar
1 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp black pepper
8 slices pork loin (1/2” thick) (or lean pork chops)

Mix well orange juice, soy sauce, sugar, thyme, garlic powder, and pepper.
With a sharp knife, score pork slices 1/8” deep in a crisscross pattern on both sides.
Place pork in single layer in gallon ziplock bag.
Pour marinade over pork and let sit at least an hour, turning the bag over occasionally.
Drain and reserve marinade.
Grill pork slices until done.
Reduce marinade in saucepan over low heat to about 1/3 c and pour over pork after removing from grill.

Source: adapted from recipe on
Thumb of 2011-03-04/patrob/8c2290
Sep 3, 2010 1:32 PM CST
Name: Patricia
Central TX 7b/8a
Lemon Pepper Grilled Pork Chops

6 pork loin chops or boneless pork loin slices, 1/2” thick
1/2 c water
1/2 c soy sauce
1/4 c vegetable oil
3 TBSP lemon pepper seasoning
2 garlic cloves, minced, or 1 tsp garlic powder

Mix water, soy sauce, vegetable oil, lemon pepper, and garlic.
Place pork chops in a single layer in glass dish or ziplock bag.
Pour marinade over chops.
Cover or seal, refrigerate, and allow to marinate for at least 2 hrs, turning occasionally.
Grill pork chops until fully cooked (internal temperature of 145 degrees for medium and 160 degrees for well done).
6 servings
Dec 17, 2010 10:00 AM CST
Name: Patricia
Central TX 7b/8a
Pork Tenderloin with Hoisin Sauce

1/2 c hoisin sauce
1/4 c green onions, sliced
1/4 c soy sauce
2 TBSP rice wine vinegar
4 garlic cloves, minced
2 lb pork tenderloin
2 TBSP sesame seeds

Mix hoisin sauce, green onions, soy sauce, rice wine vinegar, and garlic in a large plastic zipper bag.
Add pork, seal, and refrigerate. Let marinate several hours or overnight, turning bag occasionally.
Remove pork from bag, reserving marinade.
Spray a broiler pan with cooking spray and place pork on it.
Bake at 425 degrees for 15 min.
Top with sesame seeds and continue baking another 10 min or until internal temperature of pork is 160 degrees.
Remove from oven and let stand 10 min.
Pour reserved marinade into saucepan and boil 2 or 3 min or until reduced to about 2/3 c.
Cut pork into 1/2" thick slices and serve with marinade.
Menu suggestion: Serve with brown rice or whole wheat couscous and stir-fried bok choy, mushrooms, and snow peas.

Source: adapted from recipe in Cooking Light
Jan 18, 2011 4:52 PM CST
Name: Patricia
Central TX 7b/8a
Breaded Baked Pork Chops

1 c seasoned bread crumbs
3 TBSP grated Parmesan cheese
1/3 c prepared salad dressing (ranch, Caesar, or Italian -- but not reduced fat or fat-free)
6 pork loin chops, 1/2” thick

Mix bread crumbs and Parmesan cheese in shallow bowl and put salad dressing in another.
Dip pork chops first in dressing and then in crumb mixture, pressing to coat well.
Place in ungreased 13” X 9” baking pan.
Bake uncovered at 375 degrees for 25 min or until internal temperature reaches 160 degrees.
6 servings

Source: adapted from recipe in Taste of Home
Jan 18, 2011 5:15 PM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
i just love beaded pork chops but never with salad dressing. might give it a try next time. thanks
Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
May 4, 2011 4:01 AM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
Spiced Pork with Black-eyed Pea Salsa

4 tsp. olive oil
1 1/2 lb pork tenderloin
1 tsp chili powder
1 tsp ground cumin
kosher salt and pepper
1 15-oz. can black-eyed peas, rinsed
1/2 seedless cucumber, cut into 1/4 inch pieces
3 scallions,chopped
1 jalapeno pepper (seeded for less heat, if desired), finely chopped
1/2 cup fresh cilantro, chopped
2 tbsp fresh lime juice

Heat oven to 400 deg F. Heat 2 tsp of the oil in a large ovenproof skillet over medium high heat. Season the pork with the chili powder, cumin and 1/4 tsp each salt and pepper and cook, turning, until browned on all sides, 6 to 8 minutes total.

Transfer the skillet to the oven and roast until an instant read thermometer registers 145 deg F., 12 to 14 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing

Meanwhile, in a large bowl, combine the peas, cucumber, scallions, jalapeno, cilantro, lime juice, remaining 2 tsp oil and 1/4 tsp each of salt and pepper. Serve with the pork.

This recipe is from Woman's Day.
Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
May 4, 2011 7:43 AM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
Italian Sausage and White Bean Bake
3 tbsp olive oil
1 1/2 pounds Italian sausages, cut crosswise into 2 inch pieces
3 leeks (white and light green parts), sliced into half moons
2 medium carrots, cut into 1/2 inch pieces
3 cloves garlic , chipped
1/2 cup dry white wine
1 28 oz. can diced tomatoes
2 15 oz. cans white beans, such as cannellini, drained and rinsed
1 cup flat leaf parsley, chopped
Kosher salt and pepper
2 cups fresh coarse bread crumbs

Heat oven to 375 deg F. Heat 1 tbsp of the oil in a large pot over medium high heat. Cook the sausages until browned, 6 to 8 minutes, transfer to a plate.

Wipe out the pot and heat 1 tbsp of the remaining oil over medium high heat. Add the leeks, carrots, and garlic, stirring often until beginning to soften, 5 to 6 minutes.

Add the wine and cook for 1 minute. Add the tomatoes and their juices, bring to a boil.Stir in the beans, parsley, and 1/4 tsp each salt and pepper. Transfer to a 3 qt. casserole dish.

In a bowl, combine the bread crumbs with he remaining oil and sprinkle over the bean mixture. Bake until golden brown and bubbling, 25 to 30 minutes.

Woman's Day

Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
Nov 2, 2011 11:14 AM CST
Name: Patricia
Central TX 7b/8a
Crockpot Chinese Country Ribs

1/2 c ketchup
2 TBSP honey
2 TBSP rice or white vinegar
2 TBSP soy sauce
1/4 tsp five-spice powder (optional)
1 small onion, chopped or 1 TBSP dried onion flakes
2 tsps minced fresh ginger or 1 tsp ground ginger
1 garlic clove, minced or 1/2 tsp garlic powder
1 tsp cornstarch, dissolved in 1 TBSP cold water
3 to 4 lbs pork country ribs
hot cooked rice, for serving

Stir together ketchup, honey, vinegar, soy sauce, five-spice powder, onion, garlic, and ginger in 4 qt slow cooker.
Broil ribs about 6 inches below burner, turning once, until slightly browned, about 10 min.
Add ribs to sauce in slow cooker, turning each rib to coat well with sauce.
Cover and cook on low until tender, about 5 to 6 hrs.
Remove ribs from slow cooker and keep warm.
Skim fat from sauce and transfer sauce to saucepan.
Simmer and reduce until about a cup remains, 6 to 8 min. Stir in cornstarch dissolved in water and simmer until sauce thickens a little.
Service ribs and sauce over hot rice.

Source: adapted from recipes posted on a variety of sites
Thumb of 2011-11-03/patrob/4ea361
Nov 3, 2011 6:13 AM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
sounds good to me
Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .

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