Archive for the ‘Pork’ Category
Pork Chops with Garlic and Onions
1 tablespoon granulated sugar
2 tablespoons fish sauce (nuoc mam)
1 onion
4 cloves garlic
1 tablespoon vegetable oil
4 boneless pork chops
Jerk Pork
Jerk Sauce – Buy Now or Make your own
5 lb Pork Shoulder (cut up)
Pimento (all spice) branches or aromatic wood
Medallions of Pork with Fresh Apricots and Mint Glaze.
18 (1 1/2 oz.) pork tenderloin medallions, skinned and fat removed
9 ripe apricots
1 tbsp. fresh copped rosemary
6 oz. whipping cream
3 egg yolks
1 oz. mint jelly
10 mint leaves–chopped
Raspberry Vinegar Pork Chops
1 tbsp. butter or margarine
1 tbsp. olive oil or vegetable oil
3 lb. pork tenderloin
1/2 cup raspberry vinegar, divided
3 garlic cloves, sliced thin
2 tomatoes, seeded & chopped
1 tsp. dried sage or thyme
Tarragon or basil
1 tbsp. fresh or dried parsley
Salt & pepper to taste
Fresh raspberries to garnish when available
1/2 cup chicken stock
Bavarian Kraut Casserole
1/4 cup margarine
1 cup chopped onion
1 1/2 lbs. pork tenderloin, cut in 1 inch cubes
1 (16 oz.) can sauerkraut
1/4 tsp. nutmeg
1 cup sour cream
Pork Tenderloin Casserole
2 lbs. pork tenderloin, sliced
Salt and pepper
4 slices bacon, cooked crisp
1/2 cup chopped onions
1 small can sliced mushrooms, drained
1 1/2 cup sour cream
1 cup grated cheddar cheese
Citrus-Steamed Pork Chops
4 boneless pork chops 4 tablespoons fresh orange juice 4 cups water 1/2 teaspoon ground cloves 1/2 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1 pinch or 2 of cayenne pepper, or to taste
Barbecue Pork Spareribs
4 pounds pork spareribs
1 cup brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup rum
1/2 cup chile sauce
2 cloves garlic, crushed
1 teaspoon dry mustard
1 dash ground black pepper
Tangy Grilled Pork Tenderloin
2 pounds pork tenderloin
2/3 cup honey
1/2 cup Dijon mustard
1/4 teaspoon chili powder
1/4 teaspoon salt
Slow Cooked Pork Roast
1 (3 pound) pork shoulder roast
1 quart vegetable broth
1 cup sherry
3 cups peeled, chopped potatoes
2 cups pearl onions
2 cups sliced fresh mushrooms
1 tablespoon dried rosemary
1 teaspoon ground black pepper
salt to taste