Bacon-Wrapped Pork Loin With Cherries

"I made this for Christmas dinner and it was a huge hit.  It looked and smelled amazing!  I found the recipe HERE.  I made a 4 pound roast and baked it for a total of 1 hr and 45 minutes on 325° F."

INGREDIENTS:

    1  2-pound piece boneless pork loin
    1/2  teaspoon  ground allspice
    black pepper
    1/2  cup  dried cherries, chopped
    1/2  cup  fresh flat-leaf parsley, chopped
    1  tablespoon  whole-grain mustard
    6  slices bacon
    1  tablespoon  currant jelly
    1  teaspoon  red wine vinegar

DIRECTIONS:

Heat oven to 350° F. Season the pork with the allspice and 1⁄2 teaspoon pepper and place on a rimmed baking sheet. In a small bowl, combine the cherries, parsley, and mustard. Spread evenly over the pork. Lay the bacon slices crosswise over the pork, overlapping them slightly and tucking the ends underneath. Roast for 45 minutes.  In a small bowl, combine the jelly and vinegar. Brush over the bacon and continue roasting until an instant-read thermometer registers 150°; F, 10 to 15 minutes more.

Pork Tenderloin with Pan Sauce

"I found this recipe on Pinterest and it came from Chef Mommy who got it from For the Love of Cooking.  This was a great dish!  The sauce was awesome and may have been even better with a little brown sugar or honey, but fine on it's own.  I follow the ingredient list exactly, not adding anything, but I did make the sauce ahead of time, right after searing the meat and used all of the marinade, which I wished I would have followed the recipe (although it doesn't tell you to throw all but the reserved marinade in the pan when you sear it, but I think you're suppose to).  I will try that next time."

Ingredients:

1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed) (I used pork loin roast instead)

Directions:

Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Sweet Balsamic Glazed Pork Loin

 "This was amazing!  I found this recipe on Pinterest, and you can find the original HERE "

{For the Crock Pot}

 

*Serves 6-8

INGREDIENTS:
Pork:
2 pound boneless pork loin roast, trimmed of large fat pockets
1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, finely minced or crushed
1/2 cup water


Glaze:
1/2 cup brown sugar, light or dark
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce


DIRECTIONS:
In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.
Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

Marinated Pork Chops with Apple Compote

"I found this on allrecipes.com. I made a few changes including using ground instead of fresh ginger, sauteing chops instead of grilling, and reducing the butter by half. This was delicious!"

INGREDIENTS:

4 boneless pork chops
1 cup balsamic vinegar
2 cloves minced garlic
1 t. chopped fresh thyme
1/2 cup olive oil


4 T. butter
1/4 cup packed brown sugar
1 apple, thinly sliced
1/4 cup dried cherries
1/4 t. ground ginger
1/2 t. ground cinnamon
1/2 t. ground nutmeg

DIRECTIONS:

1. Mix balsamic vinegar, garlic, and thyme and oil in a small bowl. Pour the marinade into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
2. Saute pork with remaining marinade from bag in a large frying pan until browned and cooked through (about 15-20 min)
3. While the pork is cooking, melt the butter in a saucepan over medium heat. Stir in the brown sugar until it begins to simmer. Add the apples, cherries, ginger, cinnamon, and nutmeg. Cook and stir until the apple is tender, about 10 minutes. Serve the sliced pork topped with the apple compote.

Chicken (Pork) with Egglant-Pepper Sauce

"Obviously the photo is of pork chops. That is what I had, so I'm sure what I made was a little more fattening. I found this is Cooking Light magazine. Also what is pictured is only three chops because I did not put the sauce on one chop for the kids."


INGREDIENTS:

1 medium eggplant (about 1/2 pound)
2 medium red bell peppers (about 1 pound)
3/4 teaspoon salt, divided
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper, divided
4 (4-ounce) skinless, boneless chicken breast halves
2 teaspoons olive oil, divided
1 teaspoon paprika
4 teaspoons lemon juice

DIRECTIONS:

Slice eggplant in half lengthwise, and pierce skin with a fork. Cut tops off bell peppers; discard tops, seeds, and membranes. Place eggplant and bell peppers on a microwave-safe plate. Microwave on high for 8 minutes or until tender.

While the eggplant cooks, combine 1/4 teaspoon salt, ginger, garlic powder, and 1/8 teaspoon red pepper; sprinkle the chicken with the ginger mixture. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 6 minutes on each side or until chicken is done.

Combine eggplant and bell peppers in a blender or food processor. Add 1/2 teaspoon salt, 1/8 teaspoon red pepper, 1 teaspoon oil, paprika, and juice; process until smooth. Serve chicken with sauce.


Nutritional Information:

Calories: 194 (19% from fat)
Fat: 4.1g (sat 0.7g,mono 2g,poly 0.7g)
Protein: 27.9g
Carbohydrate: 11.8g
Fiber: 3.9g
Cholesterol: 66mg
Iron: 1.7mg
Sodium: 518mg
Calcium: 29mg

Pork Chops with Raspberry Sauce

"This recipe was awesome, and my family devoured it. I found it on allrecipes.com. My changes are included."


INGREDIENTS:

1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry jam
2 tablespoons orange concentrate
2 tablespoons white wine vinegar

DIRECTIONS

Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, rosemary, sage, salt, and pepper. Rub evenly over pork chops.
Melt butter and olive oil in a nonstick skillet. Saute pork until cooked through (about 15 mintes). Remove from skillet and keep warm in preheated oven.
In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops.

Indian Pork Chops

"These had a great flavor, but it was hard to think of a non-Indian side dish besides rice. My kids even liked them!"


INGREDIENTS:
2 tablespoons vegetable oil
4 (4 ounce) pork chops
3/4 cup apricot nectar
1 teaspoon curry powder
1/4 teaspoon garlic powder
1/4 teaspoon salt

DIRECTIONS:

1. Heat oil in a large skillet over medium-high heat. Brown the chops in the hot skillet, turning once.
2. In a measuring cup, mix together apricot nectar, curry powder, garlic powder, and salt. Pour over chops, and reduce heat to medium-low. Simmer uncovered for 20 minutes, or until meat is done.

Chile Pork

"I found this on allrecipes.com. It was so delicious, especially when dipped in sour cream. This meat would be great in soft taco or enchiladas, or baked in the crock pot all day and shredded."


INGREDIENTS:

2 tablespoons chili powder
1 teaspoon salt
2 1/2 teaspoons ground cumin
2 teaspoons minced garlic
1 tablespoon fresh cilantro
2 pounds pork tenderloin, cubed
1 dash ground black pepper

DIRECTIONS:

Mix together: chili powder, salt, cumin, garlic cilantro and pepper. Coat pork cubes with mixture and let sit for 45 minutes in refrigerator.
Preheat oven to 225 degrees F.
Coat bottom of 9x13 baking dish with olive oil. Put meat into dish, cover with foil and bake 2 hours.

Roast Pork with Pears

"I found this recipe in the Williams-Sonoma magazine. See my notes below"


Ingredients:

* 3/4 cup packed fresh flat-leaf parsley leaves
* 1/4 cup packed roughly chopped fresh sage,
plus whole sage leaves for roasting
* 3 whole garlic cloves, plus 2 cloves, minced
* Salt and freshly ground pepper, to taste
* 5 Tbs. olive oil
* 1 boneless pork loin roast, about 3 1/2 lb.,
halved horizontally
* 3 ripe red Anjou pears, halved lengthwise
* 4 leeks, white portions only, trimmed, halved
lengthwise and rinsed

Sauce (optional)
* 2 tsp. all-purpose flour
* 1/4 cup dry white wine
* 1/2 cup chicken broth
* 2 Tbs. whole-grain mustard
* 1/4 cup heavy cream

Directions:

Position a rack in the lower third of an oven and preheat to 400°F.

In food processor, process the parsley, chopped sage, whole garlic, salt, pepper and 3 Tbs. of the olive oil until a fine paste forms. Spread the mixture on the cut side of one half of the pork loin, then place the other half on top. Tie the roast together with kitchen twine and tuck whole sage leaves underneath the twine. Season the roast with salt and pepper.

In a 5 1/2-quart Dutch oven over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the pears, cut side down, and cook until browned, about 5 minutes. Transfer to a plate. Add the pork to the pot and brown on all sides, about 8 minutes total. Transfer to a plate. Place the leeks, cut side down, in the pot in a single layer. Set the pork on top and place the pears along the sides of the pot.

Roast until an instant-read thermometer inserted into the center of the pork registers 140°F, 45 to 55 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving. Transfer the leeks and pears to a platter.

Pour the pan drippings into a bowl and discard all but 2 tsp. of the fat. Warm the reserved fat in the pot over medium-high heat. Add the minced garlic and flour and cook, stirring frequently, for 30 seconds. Add the wine and cook, stirring frequently, for 1 minute. Add the broth and pan drippings and cook until slightly thickened, about 3 minutes. Remove the pot from the heat and whisk in the mustard and cream. Season with salt and pepper.

Cut the pork into slices and arrange on the platter. Pass the sauce alongside. Serves 8 to 10.


NOTES:

-I did not feel confident in wrapping my roast in twine, so I bought a roast with twine already. I did not cut it in half.

-The spices and oil did not turn into a paste in the food processor no matter what I did. I rubbed it on the outside of the roast instead of what the directions said.

-When it came to browing the pears, the directions said med to high heat. This made the pears burn after two minutes. I would suggest browning them on low to medium heat and continue to check them.

-Since I burnt my dutch oven with oil I did not brown the roast on the outside. I put all of the ingredients in a large roasting pan instead.

-The directions didn't say whether to cover it or not so I covered it for 1 hour and 15 minutes and left it uncovered for 45 minutes. I also drizzled honey over the roast and pears after uncovering it to get a sweet caramelized outside. Bringing the total baking time to 2 hours

-I did not make the sauce ingredients. Instead I made home-made creamy honey mustard sauce with miracle whip, mustard and honey

Italian Breaded Pork Chops

"I found this on allrecipes.com when I was looking for pork chop recipes. The only change I made (as suggested by a review) was that instead of putting the skillet in the oven (I don't have one that can go in the oven) I put the chops on a wire rack on a cookie sheet lined with foil. It keeps the chops crispy on both sides."


INGREDIENTS:

3 eggs, lightly beaten
3 tablespoons milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, minced
4 pork chops


DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned.
Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F (70 degrees C).

Modenese Pork Chops

"I was just looking for a new pork chop recipe, and decided to search Italian pork recipes. I found this on allrecipes.com. It has a very light flavor, but maybe it's because I substituted olive oil for the butter. Someone recommended using fresh rosemary instead of dried (about 3 teaspoons), and I am definitely going to do that next time. "



INGREDIENTS:

4 tablespoons butter
4 (1 inch thick) pork chops
1/2 cup dry white wine
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 teaspoon crushed dried rosemary
2 cloves garlic, minced

DIRECTIONS:

In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly.
Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered, for 20 minutes, or until chops are tender. Transfer pork chops to serving plates, and spoon sauce over the meat.

Pecan-Crusted Pork with Pumpkin Butter

"I found this on allrecipes.com, and have made it twice. Check my notes at the bottom."

INGREDIENTS:

Pumpkin Butter:

1 (14 ounce) can pumpkin puree
3/4 cup apple juice
3/4 cup sugar
1 pinch ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon

Pecan breading:

1 cup pecans
3/4 cup bread crumbs

4 (1/2 inch thick) boneless pork chops
1/4 cup oil for frying

DIRECTIONS:
Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 10 minutes.
Meanwhile, pulse pecans and bread crumbs in a food processor until the pecans are finely chopped. Pour into a shallow dish, and press pork chops into the mixture to coat.
Heat oil in a skillet over medium-high heat. Add breaded pork chops and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove and drain on a paper towel-lined plate. Serve the pork chops with a dollop of pumpkin butter.

Notes:

-There is a lot of crumbs and sauce, so I would recommend either cutting the amount down, or making six chops instead.

-Instead of frying in oil, I put them in a baking dish and bake at 400 degrees F. for 45 minutes. It makes them lower in fat.

-I would trim fat from chops ahead of time

Jen's Teriyaki Pork Chops with Veggies

"I've been making this dish for a few years, but thought it was too simple to make into a recipe. I made it last night, so I thought I'd share."

INGREDIENTS:

4-5 boneless pork chops

2 cans pineapple chunks, drained

5 large carrots, sliced

1 green pepper, chopped

1 small onion, chopped

1 1/2 cups teriyaki "baste and glaze" sauce (you can also use "KC Masterpiece honey teriyaki marinade")

DIRECTIONS:

Preheat oven to 350 degrees F. Place chops in 9x13 baking dish. Surround pork with pineapple and veggies. Pour sauce over. Bake for 1 hour. Serve as is or over rice.

Italian Sausage Soup with Tortelini

"I found this on allrecipes.com. It is one of the best soups I've ever had. I've made it twice. I am adding the changes I made into the recipe."

INGREDIENTS:

2 lbs. Italian sausage, cooked, chopped and drained (reserve pan)

1 cup chopped onion

2 cloves garlic, minced

5 cups beef broth (or just use 1 carton and 1 can which gives you a little extra, but it's no big deal)

1/2 cup water

1/2 cup red wine

4 large tomatoes, chopped

1 cup thin sliced carrots

1/2 teaspoon basil

1/2 teaspoon oregano

1 8oz can tomato sauce

1 1/2 cups zucchini, sliced

16 oz fresh tortellini filled with cheese

1/2 teaspoon parsley

DIRECTIONS:

In a large stock pot combine broth, water, tomato sauce, basil, oregano, wine, tomatoes, carrots, and sausage. Fry onion and garlic in left-over fying pan, and saute until soft and clear, and add to pot. Bring to a boil, reduce heat, and simmer for 30 minutes. Add zucchini and parsley, and simmer covered for another 30 minutes. Add tortellini for the last 10 minutes of simmering.

Optional:

Sprinkle each serving with with parmesan cheese

Serves 10

Jen's Candied Pork Roast

"I have been making this for a couple years. I had a pork roast I didn't know what to do with, so I raided my cupboards for sweet ingredients that went together. We loved it so much that I started serving it for special occasions and holidays. I have never made it with any other cut of pork, so I don't know how it'd turn out if you use something other than what's listed."

INGREDIENTS:

4 lb Boston Shoulder Pork Roast

1/4 cup honey

1/4 cup pancake syrup

1/4 cup packed brown sugar

1/4 cup hot water

1/2 teaspoon cloves

1 teaspoon ginger

1 teaspoon dried orange peel (I think McCormick's brand has it bottled in the spice section at the store)

Preheat oven to 350 degrees F. Rinse and place roast in large roasting pan. In bowl, mix together remaining ingredients. Pour over roast. Cover and bake 3 hours, basting every 45 minutes. Meat is wonderful dipped in juice from pan.

Paprika Pork Chops

"I have made this about three times, and it's so delicious. It's a great meal for someone who is on the fence about sour kraut because it's not that strong. This is not my recipe, but I have changed the amount of paprika. I do not buy garlic salt, so I usually put 1/2 teaspoon of garlic and a pinch of salt."

INGREDIENTS:

4 boneless pork chops, trimmed of fat

1 onion thinly sliced (don't skimp on the onion)

1/3 c. sour kraut, rinsed and drained (I put mine in a paper towel and squeeze it out)

2 tablespoons butter

1/3 cup sour cream

1/4 teaspoon ground black pepper

1 1/2 teaspoons paprika

1 teaspoon garlic salt

DIRECTIONS:

Pre heat oven to 350 degrees F. Saute chops with onion and butter until browned and cooked through. In small bowl combine remaining ingredients, and stir in onions from pan. Place cooked chops on non-stick baking sheet. Spoon sour kraut mixture over chops. Bake in oven for 10 minutes.