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Archive for the ‘Pork’ Category

This is a variation of a recipe I tore out of a copy of Cook’s Country magazine years ago. I love that magazine. Not only are the recipes well-vetted and well-tested, they also tell a lot about the different things they tried in order to get to the best possible version of the recipe. And, no ads! I highly recommend it.

Ingredients

1 boneless pork roast, 2-3 pounds
salt and pepper
1/2 cup orange marmalade
1 tablespoon chopped fresh rosemary
1/2 cup orange juice
1 tablespoon olive oil
2 large onions

Picture Directions
(A printer-friendly version of this recipe can be found here.)

Preheat oven to 375 degrees. Place pork in the center of a large roasting pan or baking dish. Season with salt and pepper. Set aside.

Peel onions and cut into wedges. Place into a large bowl, season with salt and pepper, and set aside.

In a small bowl, combine orange marmalade and rosemary. Spread half of this mixture on pork roast.

 To the remaining marmalade mixture, add the orange juice and olive oil. Mix well.

Add two tablespoons of the orange juice mixture to the onions, and stir to coat.

Place onions around pork roast in baking dish

Roast in oven until a thermometer inserted in the thickest part of the roast reads 130 degrees.

Pour remaining orange juice mixture over roast and increase oven temperature to 450 degrees. Continue roasting until thermometer reads 150-160 degrees (15-20 additional minutes). Remove pork roast to a plate and cover with foil. Return onion/orange juice mixture to oven and continue to roast until caramelized, about 10 more minutes. Slice pork and serve with caramelized onions and pan juices.

Notes

  • The original recipe called for parsnips in addition to the onions. I don’t care for parsnips so I didn’t use them, but if you’d like to use them simply chop them up and mix them in with the onions.
  • You can also add carrots or other root vegetables. Cutting the vegetables in roughly the same size chunks will ensure they cook fully and in the same time frame as the others.
  • One of my best cooking investments is a digital meat thermometer that can stay in the meat while it roasts. This is different from an instant-read thermometer, which cannot stay in the oven. With an instant-read thermometer, the meat must be removed from the oven to test the temperature. Both varieties work, but the in-oven type makes it so much easier. Simply insert the thermometer into the roast, connect the wire (which will stretch out of your oven door) to the digital readout, set the temperature you are trying to reach and press start. An alarm will let you know when your roast has reached the desired temperature. This type of thermometer will cost about $15-$20 (as opposed to a $5 instant-read variety) but will last forever and make your meat-cooking much more pleasurable! 🙂 Here’s one to check out on Amazon.com.
  • If you don’t have any fresh rosemary on hand, use 1 teaspoon dried rosemary. In general, dried spices can be substituted for fresh by using 1/3 the fresh amount. (Or, vice versa. If the recipe calls for dried spices, substitute 3x the fresh amount.)
  • I used canola oil instead of olive oil.
  • A printer-friendly version of this recipe can be found here.

Many thanks to my food photographer!
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Disclosure: The Amazon link on this page is an “affiliate link.” This means if you click on the link and purchase the item, I will receive a small commission. For a full FTC-required disclosure statement please visit my About page.

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I will be the first to admit, this dish doesn’t look all that appealing on the serving platter. A pork tenderloin isn’t particularly attractive to begin with, and the marinade does nothing to help its appearance. But oh my, the taste is SO worth it. It’s a very simple thing to toss into the oven and your family will think you worked like a dog to produce something so special. Just cut it up before serving so they don’t have to look at it whole. 🙂

Ingredients

1 tablespoon maple syrup
1/2 teaspoon dried sage (or 1 teaspoon fresh, chopped)
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 pork tenderloin (1 lb.)

Directions

Combine all ingredients in a large zip-top plastic bag. Seal, then turn to coat. Marinate in the refrigerator at least 30 minutes (up to overnight).

Preheat oven to 400 degrees. Remove pork from bag and place it on a foil-lined baking sheet coated with cooking spray. Discard marinade. Bake for 25 minutes or until a meat thermometer registers 160 degrees. Remove from oven, cover loosely with foil and allow to rest 10 minutes before slicing.

Notes

  • If your tenderloin is bigger, don’t increase the marinade ingredients. If you use more syrup it just ends up running off the meat and burning in the oven.
  • A good meat thermometer is well worth its price. Spring for the kind that stays in the oven while the meat cooks, with a wire out to the temperature read-out. It will run about $30 but your meat will turn out perfectly every time!
  • I’ve marinated this for several different time periods, and was most pleased when I went with overnight. If your tenderloin is frozen, put the ingredients on it anyway and let it marinate while it thaws!
  • I recommend using pure maple syrup. Grade A or B is fine. I haven’t tried it with the usual knock-offs (i.e. Log Cabin, Aunt Jemima, etc.) but I suspect it would end up too sweet. I’d love to hear about it though, if anyone gives it a go!

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This was so easy I thought it couldn’t possibly be any good. Was I wrong!!

Ingredients

1 pkg. (6 oz.) stuffing mix
water and butter to prepare the stuffing mix
6 boneless pork chops
1 can cream of onion soup

Directions

Preheat oven to 350 degrees. Prepare stuffing mix according to package directions. Heat a large ovenproof non-stick skillet over medium-high heat. Add pork shops, cooking 4 minutes on each side. Pour soup over pork chops, then top with stuffing mix. Bake 20-30 minutes or until chops are done (160 degrees internal).

Notes

  • Remember you can always use half the margarine when making any prepared stuffing mix. It’s just as good and no one will be any the wiser.
  • Cream of onion soup is sometimes hard to find. When I see it, I pick up a few cans since I use it a lot. You can substitute cream of mushroom, cream of celery, or even cream of chicken (surprisingly delicious with pork for some reason) but you may want to then add a small onion (chopped) into the frying pan with the pork chops.
  • Don’t have an oven-proof skillet? No big deal. Just transfer chops to a sprayed baking dish after browning, before adding soup and stuffing.
  • Even though the recipe says to “brown” the chops, they won’t get very brown in a non-stick skillet. Don’t worry about it. You can’t see them underneath the stuffing so even if they’re pale they’ll still taste good! 🙂
  • Don’t like pork? Substitute boneless chicken breasts or thighs, turkey cutlets, or even (yum!) cube steak!

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Oven Fried Pork Chops

These pork chops cooked up beautifully in the oven, no frying, no mess. I skimped a little bit on the butter and ended up with chops that tasted just as good but were slightly paler in color than when I used the full amount of butter.

Ingredients

4 pork chops (I used thin cut, boneless. But bone-in will also work, as will any chops up to 3/4 inch thick)
2 tablespoons butter or margarine, melted
1 egg, beaten
2 tablespoons milk
1/4 teaspoon pepper
3/4 cup seasoned bread crumbs (don’t limit yourself here. Use bread crumbs, crushed crackers, crushed croutons, stuffing mix, all will work!)

Directions

Trim excess fat from chops if any. Preheat oven to 425 degrees F. Pour butter in a 13×9 inch baking dish. Combine egg, milk and pepper in a shallow bowl. Place bread crumbs in another bowl. Dip chops in egg mixture and coat with stuffing mix. Place in baking dish. Bake for 10 minutes. Turn chops and bake about 10 minutes more or until no pink remains and juices run clear.

Try it with: Haluski

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Ingredients
½ cup flour
2 teaspoons salt
1½ teaspoons ground mustard
½ teaspoon garlic powder
6 pork chops (¾ inch thick … boneless or bone-in, either works fine)
2 tablespoons vegetable oil
2 cans condensed cream of chicken soup
2/3 cup water

Directions
In a shallow bowl, combine flour, salt, mustard and garlic powder. Dredge pork chops. In a skillet, brown the chops on both sides in oil. Meantime, add both cans of soup and water to crockpot and mix well. Add browned chops to crockpot, and cook on low for 6-8 hours or until tender. I serve this over garlic-flavored rice, but it also works well over noodles, mashed potatoes, etc.


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