Our Family Loves Pork

 

I am waaaay behind on blogging (though I am catching up). A new baby and moving to a new house will do that to you! I thought about doing separate posts for each of these recipes, but decides to just group them together instead. We have a lot of family dinners and pork is a great way to feed such a large group. Here are some great pork tenderloin and pork roast recipes we have found over the past year.

By the way, in case you are curious, the pork in the picture above is Grilled Pork Tenderloin (recipe below), served with some corn on the cob (in the foil), Minty Watermelon-Cucumber Salad,  Layered Buffalo Chicken Salad, and Warm Dijon Potato Salad.

 

Honey-Mustard Pork Tenderloin

Ingredients:

1/4 cup coarse-grain or Dijon-style mustard
2 tablespoons honey
2 tablespoons mayonnaise, such as Hellmann's
1 tablespoon chopped fresh parsley, rosemary, or tarragon, or 1 1/2 teaspoons dried
1 1/2 teaspoons Traeger Pork and Poultry Rub
2 pork tenderloins, each 12 to 14 ounces, silver skin trimmed

Directions:

In a small bowl, combine the mustard, honey, mayonnaise, parsley, and Traeger Pork and Poultry Rub; stir to mix. Lay the pork tenderloins in a flat baking dish. Pour the mustard-honey mixture over the tenderloins, turning to coat all sides. (If not cooking immediately, cover with plastic wrap and refrigerate.)

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.

Lift the tenderloins out of the mustard-honey mixture and arrange on a diagonal on the grill grate. (Discard the remaining mustard-honey mixture.) Grill for 30 to 40 minutes, or until the pork reaches 160 degrees F on an instant-read meat thermometer. Transfer to a cutting board and let rest for 3 minutes. Slice into 3/4-inch slices and serve.

Source: Traeger recipe. You can find it here.

Notes: As I mentioned in another post, my brother now has a Traeger grill. I don't think there is any way to duplicate this amazing smoked meat without a Traeger grill, but I'm sharing this recipe for those of you out there who have one.

 

Above: You'll get a wonderful pinkish smoke ring on your meat when you cook with the Traeger grill. It is nothing to be afraid of. The meat is not underdone. Just use a meat thermometer to check the meat.

Grilled Pork Tenderloin

Ingredients:

1 whole pork tenderloin, approximately 1 pound
1 lime, zest finely grated
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1 chipotle chile pepper in adobo sauce
1 teaspoon vegetable oil
1 tablespoon chopped fresh cilantro leaves

Directions:

Trim the pork tenderloin of any excess fat and silver skin.

Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar, and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible, and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.

Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.

Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.

Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning ever 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.

Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

Source: Food Network, recipe by Alton Brown. You can find it here.

Notes: This was good stuff! We let people top it with cilantro on their own according to their preference.

 

Slow Cooker Cranberry Orange Pork Roast

Ingredients:

2 tbsp. oil
1 flat boneless pork loin roast (4 lb.)
1 can (14 oz) whole berry cranberry sauce
1/2 cup Kraft Classic Catalina Dressing
1 tbsp. less-sodium soy sauce
1 tbsp. cornstarch
1 tsp. zest and 1/4 cup juice from 1 orange

Directions:

Heat oil in large skillet on medium-high heat. Add meat; cook 4 to 5 minutes. on each side or until browned on both sides. Transfer meat to slow cooker.

Mix cranberry sauce, dressing, and soy sauce; pour over meat. Cover with lid.

Cook on low 4 to 5 hours. Remove meat from slow cooker, reserving liquid in slow cooker. Cover meat to keep warm. Whisk remaining ingredients in small bowl until blended; stir into liquid in slow cooker. Cook, covered, on high 10 minutes or until thickened.

Slice meat; place on platter. Drizzle lightly with sauce. Serve with remaining sauce.

 

Source: Kraft recipe. You can find it here.

Notes: Tasty and so easy! The sauce was really nice with the pork.

 

Balsamic Roasted Pork Loin

Ingredients:

2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless pork loin roast

Directions:

Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade on top. Squeeze out air and seal bag; marinate 2 hours to overnight.

Preheat oven to 350 degrees F.

Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F, about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

Source: Allrecipes.com, submitted by Melissa S. You can find it here.

Notes: This is one of our family favorites. We have posted it before, and you can find the original post here. We like to save the drippings as a sauce to serve over our pork. Delicious!

What Would You Call This? Side Dish, Snack, or Appetizer?

 

This recipe can fit into multiple categories. You could serve it as a side. You could have it as an appetizer. Or you could simply make it for a snack. It is up to you!

Chiles Toerados

Ingredients:

12-16 hot peppers (either serranos or jalapenos are best)
Vegetable oil (for rubbing peppers)
Coarse salt (to taste)
Lime wedge (optional)

Directions:

Preheat a comal, griddle, or small cast iron skillet over medium high heat (these may also be grilled outdoors, just adjust cooking time accordingly for more intense heat).

Slightly flatten whole chiles (the side of a large knife or cleaver works well). Rub each chile with a thin coat of oil, then roast them on the preheated pan for about 10 to 15 minutes, or until they begin to blister and char (turning occasionally).

Remove roasted chiles to a serving dish. Sprinkle with coarse salt to taste, and squeeze lime wedges over chiles (if using).

Serve as a bar snack, or as an accompaniment to grilled meats.

Source: Food.com. You can find it here.

Notes: We also sprinkled ours with cheese, but I will have to find out from my mom what kind of cheese, specifically, she used.

Everything's Nice With Rice

Rice is one of my favorite foods. We didn't have much money growing up and I remember times when my mom would make Minute rice and serve it with sugar, butter and milk. I loved it. I still eat it sometimes for breakfast.

Well, my taste buds have progressed a little since then. Here are three recipes that go nice with rice!

Hoisin-Honey-Glazed Pork with Grilled Pineapple



1/4 c. hoisin sauce
1 T. honey
1 T. grated fresh peeled ginger
1 teaspoon sesame oil
1 whole pork tenderloin
pineapple spears
2 T. brown sugar

Prepare outdoor grill for covered direct grilling over medium heat. In small bowl combine hoisin, honey, ginger, and oil.

Place pork on hot grill rack. Cover grill and cook 18 - 20 minutes, turning occasionally.

Rub pineapple spears with brown sugar.

Grill pineapple 10 minutes or until browned on all sides, turning over. While pineapple is grilling, brush pork with hoisin-honey glaze and turn frequently until temperature on thermometer reaches 155 degrees F. Transfer pork to cutting board; let stand 10 minutes.

Thinly slice pork and serve with pineapple wedges; and, of course, a side of rice!





"Chinese Takeout" Lemon Chicken
This one uses a surprise ingredient to make a yummy sauce!


Frozen chicken nuggets Or
1T. oil, 1 lb. boneless skinless chicken tenders

1 pkg (6oz) snow peas or snap peas (about 2 cups)
1 small red pepper cut into strips
2 pkg. (4 serving size) Jell-O brand Lemon gelatin
2 T. cornstarch
1 c. chicken broth
4 T. Kraft Zesty Italian Dressing
4 cloves garlic, minced

If using fresh chicken tenders, heat oil in large skillet on medium-high heat. Add chicken. Cook 4 minutes or until cooked through, stirring occasionally. If using chicken tenders at this point add snow peas and peppers; cook and stir 2 minutes. Continue to *

If using chicken nuggets, cook in oven as directed. Heat oil in skillet on medium high heat. Add snow peas and peppers; cook and stir 2 minutes. Continue to *

*Mix dry gelatin mix and cornstarch in small bowl. Add broth, dressing and garlic; stir until gelatin is dissolved. Add to skillet. Reduce heat to medium; cook 3 minutes or until sauce is thickened, stirring frequently. If using chicken nuggets, add them at this time.

Serve over hot cooked rice.


Halibut with Coconut-Red Curry Sauce
Surprisingly quick and easy!


2 t. canola oil, divided
4 (6 oz.) halibut fillets
1 c. chopped onion
1/2 c. chopped green onions
1 T. grated peeled fresh ginger
1 c. light coconut milk
1 T. sugar
3/4 teaspoon red curry paste
1/2 teaspoon ground coriander
1 T. fresh basil
2 teaspoons fresh lime juice

1. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

2. Add remaining 1 t. oil to pan. Add onion, green onions, and ginger; saute 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice. Serve over rice.

This recipe is from Cooking Light, March 2009. I served it with the bok choy rice that was printed with the recipe, but I didn't like it because it overpowered the subtle curry flavor.

Time to fire up the grills!

Okay, so I don't actually have a grill that can be "fired up". Someday! But for now, my little electric grill does the job just fine. There is something about grilling that just screams warm lovely weather and that is something everyone loves, right? I don't know about your neck of the woods (as that weather dude from good morning america would say) but in Ohio, its getting to be perfect grilling weather.

Other things I love about grilling, is that I feel you can whip together a meal at a pretty inexpensive price tag, and they are generally much healthier! Well, thanks to my BFF Martha Stewart, I found two rather pleasing grilled chicken recipes I think you ought to try out. And if you have a well stocked pantry and a lovely herb garden they really shouldn't cost you much at all :)

Recipe #1 Jerk Chicken

• 1 bunch scallions, chopped (1 1/2 cups)
• 2 garlic cloves, chopped
• 1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons olive oil, plus more for grates
• 1 tablespoon light-brown sugar
• 1 1/2 teaspoons ground allspice
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• Coarse salt
• 8 pieces bone-in chicken (drumsticks and thighs), skinned and trimmed of excess fat ( I hate bones so I just use boneless chicken breasts!)

1. Make marinade: In a blender, combine scallions, garlic, jalapeno, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water; blend until smooth. Set aside 1/4 cup for brushing.
2. Place chicken in a shallow dish; season all over with salt. Pour remaining marinade over chicken; toss to coat. Cover; refrigerate, turning once or twice, at least 2 hours, or up to overnight.
3. Heat grill to medium-high; oil grates. Lift chicken from marinade, letting excess drip off (discard marinade); place on grill, and cover. Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.
4. Move chicken to a cooler part of the grill; brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more. Serve immediately.

Recipe #2 Tuscan Grilled Chicken

• 2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
• 1/4 cup olive oil
• 2 garlic cloves
• Salt and pepper
• 1 chicken (3 1/2 to 4 pounds), cut into 8 or 10 serving pieces
• 1/4 cup fresh lemon juice

1. Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
2. Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
3. Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes

Both recipes are from Martha Stewart's Everyday food magazine. And if you haven't checked out the Everyday Food books, Fresh Flavor Fast and Great Food Fast, you really ought to. They are staples in my library! Happy Grilling