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| Roasted Pork Loin |
1- 3 pound boneless Pork Loin
Salt and freshly ground black pepper to taste
1 cup broth |
Preheat oven to 350 degrees F.
Rub the pork loin with salt and
pepper and place fat side up, on a rack in an uncovered roasting
pan. Roast about two and one-half hours (to 185 degrees F on a meat
thermometer).
When pork loin is done, remove roast to a hot
platter and pour off the fat in the roasting pan. Add broth to
the pan and bring to a boil. Thicken if desired, with a little
flour mixed with water. Serve with the pork loin.
Serves
4. |
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| Braised Pork Loin Roast and Savoy Cabbage |
To prepare pork:
1 1/2 teaspoon each of minced fresh thyme, rosemary, and sage leaves, or substitute 1/2 teaspoon each of dried, crumbled
1 garlic clove, minced
1- 3 pound boneless Pork Loin Roast
2 tablespoons vegetable oil
1 large onion, sliced
1 garlic clove, chopped
3 tablespoons flour
1/2 cup dry white wine
4 cups beef stock or broth
1 1/2 teaspoons each of fresh minced thyme, rosemary, and sage leaves, or substitute 1/2 teaspoon each of dried, crumbled
1 bay leaf
4 cloves
For the cabbage:
1 large onion, sliced
1 tablespoon vegetable oil
1- 2 1/2 pound Savoy cabbage, cored and shredded
1 1/2 teaspoons caraway seeds
1/2 cup dry white wine
2 tablespoons white wine vinegar
2 to 3 teaspoons Dijon-style mustard
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Prepare the pork: in a bowl combine the thyme, the rosemary, the sage, the garlic, and salt and pepper to taste. Rub the mixture into the pork and chill it, covered with plastic wrap, for several hours or overnight.
In a heavy kettle heat the oil over moderately high heat until it is hot. Season the pork with salt and pepper, and brown on all sides. Transfer the pork to a platter.
Add the onion to the pan and cook it, stirring occasionally, until it is golden. Add the garlic and cook the mixture, stirring, for one minute more. Add the flour and cook the mixture, stirring, over moderately low heat for two minutes. Add the remaining ingredients and salt and pepper to taste.
Return the pork to the pan, and bring the liquid to a simmer on top of the stove. Braise the pork, covered, in a preheated 325 degree F oven for 1 1/2 hours.
Meanwhile prepare the cabbage: In a large saucepan cook the onion in the oil over moderate heat, stirring, for five minutes. Add the cabbage, the caraway seed, and salt and pepper to taste. Cook the mixture, stirring, for three minutes. Add the white wine and simmer the cabbage, covered, stirring occasionally, for 20 minutes. Add water if the mixture becomes too dry. Add the vinegar to the cabbage and toss to combine. Set aside.
Transfer the braised pork to a platter, strain the stock into a bowl, and skim the surface of fat. Return the stock to the pan, add the cabbage and the pork, and bring the liquid to a simmer on top of the stove. Continue to braise the pork in the oven for 30 minutes more, or until a meat thermometer registers 170 degree F.
Transfer the pork to a platter, discard the strings if it is tied. With a slotted spoon arrange the cabbage around the pork.
Boil the stock until it is lightly thickened and whisk in the mustard. Spoon some sauce over the pork. Serve the remaining sauce separately.
Serves 6. |
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| Left-Over Pork Tetrazzini |
1 small onion, diced
1 celery rib, diced
1 tablespoon butter
5 tablespoons flour
1 can chicken broth
1 cup milk
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons sour cream
1 dried parsley flakes
1 tablespoon lemon juice
2 cups cooked spaghetti
2 cups diced Cooked Premium Pork Loin
2 tablespoons seasoned bread crumbs
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In a small saucepan, saute' onion and celery in butter until tender. Combine flour and broth
until smooth; stir into saucepan. Add the milk, bay leaf, onion salt and pepper. Bring to a
boil; cook and stir for two minutes or until thickened. Remove from the heat; discard the bay
leaf. Whisk in the sour cream, parsley and lemon juice.
PLace the spaghetti in a greased 11-inch by 7-inch by 2-inch baking dish; top with the pork and
the sauce. Sprinkle with the bread crumbs. Bake, uncovered, at 350 degrees F for 30 to 35
minutes or until bubbly. Let stand for five minutes before serving.
Serves 4. |
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| Marinated Pork Loin Roast |
Marinade:
1/2 cup soy sauce
1/2 cup dry sherry
2 cloves garlic, minced
1 tablespoon dry mustard
1 teaspoon ground ginger
1 teaspoon dried thyme, crushed
1- 3 pound boneless Pork Loin
Currant sauce
Currant Sauce:
10 ounce jar currant jelly
2 tablespoons sherry
1 tablespoon soy sauce
In a saucepan melt jelly over medium heat. Add sherry and soy sauce; stir and simmer for two
minutes.
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Blend soy sauce, sherry, garlic, mustard, ginger, and thyme. Place pork loin in a zipper bag;
pour marinade into bag and zip closed. Marinate two to three hours at room temperature or
overnight in refrigerator. Turn bag over to distribute marinade evenly, occasionally.
Remove pork from marinade; place on a rack in a shallow pan to roast. Roast, uncovered, in a 325
degree F oven for 2 to 2 1/2 hours or until a thermometer reads 170 degrees F. Baste with
marinade during last hour.
Serve roasted pork loin with current sauce.
Serves 8. |
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| Peanut Butter Pork Loin |
2 boneless Pork Loin Roasts, 3 pounds each
1/2 cup orange juice
1/4 cup creamy peanut butter
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Tie pork loins together at 1 1/2-inch intervals. Balance loins on spit and secure with holding
forks; insert meat thermometer. Season with salt and pepper.
Arrange medium hot coals in back of firebox, knock off ash. Place a foil drip pan in front of
the coals and under the roast. Attach spit, turn on motor, and lower hood. Roast to 170 degree
F, about three hours.
Combine orange juice and peanut butter. When thermometer reads 170 degrees F, brush sauce on
roast and continue cooking and basting for 15 to 20 minutes.
Serves 15. |
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| Pork Loin Roast in a Cranberry-Ginger Sauce |
1- 48 ounce boneless Pork Loin Roast
1 cup fresh or frozen cranberries, coarsely chopped
1/4 cup Sugar Free Pancake Syrup
1 canned chipotle en adobo, chopped (smoked jalapeno peppers in
a tomato sauce)
2 teaspoons grated fresh ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
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In a small bowl mix cranberries, syrup, chipotle, ginger,
salt and pepper. Place pork loin roast in slow cooker; rub with
mixture. Cover and cook on low 8 to 10 hours.
Servings: 6 |
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| Orange-Herb Pork Roast With Bourbon Sauce |
Pork and Marinade:
3 pounds boneless Pork Loin Roast
1 tablespoon finely chopped fresh sage, or 1 1/2 teaspoons
dried
2 teaspoons minced garlic
2 teaspoons finely grated orange peel
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups water, divided
Bourbon Sauce:
1 cup reduced-sodium chicken broth
1/2 cup bourbon
1/2 cup heavy cream |
1. Heat oven to 375F. Spray a shallow roasting pan with
vegetable cooking spray. On a cutting board, combine sage,
garlic, orange peel, thyme, salt and pepper. Using a sharp knife,
mince mixture, then mash with flat side of knife to make a paste.
Rub paste over surface of pork.
2. Place pork fat-side down in prepared pan. Add 1 cup water to
pan. Roast 30 minutes. Turn pork over; add remaining 1/2 cup
water to pan if dry. Roast 30 to 40 minutes more, until a meat
thermometer inserted into center of pork registers 160F for
medium, 170F for well-done. Transfer pork to a cutting board;
cover loosely with foil and let stand while making sauce.
3. To make Bourbon Sauce, add chicken broth to roasting pan and
bring to a boil over medium-high heat, scraping up any browned
bits from pan. Add bourbon and cream. Boil, stirring frequently,
until sauce reduces to about 3/4 cup, or until it lightly coats
the back of a spoon, about 10 minutes.
4. Slice roast and serve with sauce.
Servings: 8 |
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| Swedish Pork Loin with Prunes |
1- 3 pound Pork Loin Roast
15 prunes, pitted
Hot water
1 1/2 teaspoons salt
1/3 teaspoon white pepper
1/4 teaspoon powdered ginger |
Cut a pocket in the center of the pork loin roast, lengthwise.
Cover the prunes with hot water and soak thirty minutes. Drain,
reserving the liquid. Insert the prunes in the pocket. Season the
pork with salt, pepper and ginger and tie the roast evenly with
string to achieve a desired shape.
In a Dutch oven brown the pork
on all sides. Cover and cook over low heat until tender, about
one and one-half hours, basting occasionally with the reserved
prune juice.
Serve the pork loin sliced with the strained pan
juices in a gravy boat.
Serves 4. |
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| Pork Goulash |
3 pounds boneless pork
1 tablespoon olive oil
2 slices bacon, plus drippings
4 large onions, thinly sliced
2 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
2 tablespoons wine or cider vinegar
1 tablespoon caraway seed
2 cups beef or pork broth
1-2 tablespoons Wondra flour
1/2 cup sour cream |
This traditional Hungarian dish can now be made in slow cookers. If you don't have one of the ones with a removable liner for browning, start it off in a heavy skillet and transfer it to a Crock-Pot, or just make it the old-fashioned way in a heavy cast iron Dutch oven. Great for camp fire cooking!
Cut pork into 2 inch cubes, removing all traces of fat. Heat bacon in a heavy dutch oven until crunchy, then crumble. In same skillet, saute onions and cook, stirring constantly for 3-4 minutes of until soft and golden. Add garlic and paprika; cook, stirring for 2 more minutes (do not let garlic brown).
Add vinegar, pork, salt and caraway seed, stirring well. Add enough broth to barely cover the pork. Reduce heat to low setting and simmer, stirring occasionally, for about 1 hour or until pork is almost, but not quite tender.
To thicken, stir in Wondra flour. Add sour cream; stir well.
Cover; simmer for 20 minutes, or until meat is tender. The sauce should have a consistency similar to heavy cream. If the sauce is too thin, cook without cover until sauce has thickened; if too thick, add a small amount of broth.
Serve with boiled baby potatoes or over buttered noodles or steamed rice.
About 6 servings. |
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