RSS Feed

‘Pork’ Category

  1. Parmesan Honey Pork Roast Recipe

    February 6, 2012 by Jarrett

    It’s hard to make slow-cooked food look pretty so don’t judge this by the way it looks.

     

    PARMESAN HONEY PORK ROAST

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 8 Hours

     

    INGREDIENTS:

    • 1 (2-3 pound) boneless pork roast
    • 2/3 cup grated Parmesan cheese
    • 1/2 cup honey
    • 3 Tbsp soy sauce
    • 2 Tbsp dried basil
    • 2 Tbsp minced garlic
    • 2 Tbsp olive oil
    • 1/2 tsp salt
    • 2 Tbsp cornstarch
    • 1/4 cup cold water

     

    PROCEDURE:

    • Place roast in slow cooker.
    • In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.
    • Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
    • Remove meat to a serving platter; keep warm.
    • Skim fat from cooking juices; transfer to a small saucepan.
    • Bring liquid to a boil.
    • Combine cornstarch and water until smooth.
    • Gradually stir into pan.
    • Bring to a boil; cook and stir for 2 minutes or until thickened.
    • Slice roast; serve with gravy.

     

    Goes best with mashed potatoes, and if there is any left over, great for open faced hot pork sandwiches the next day!

    Enjoy,

    Chef Phil

    Category Pork, Recipes | Tags: ,, | No Comments

  2. Pork and Sauerkraut Recipe

    December 28, 2011 by Jarrett

    While living in the Pennsylvania Dutch area of Lancaster County Pennsylvania I grew accustom to this New Years fare to bring the good luck.

     

    PORK and SAUERKRAUT

    Serves: 4-6 | Difficulty Level: 1 (of 5) | Prep Time: 15 Min. | Ready In: 6 Hours

     

    INGREDIENTS:

    1 pound pork roast, cut into 1 inch cubes
    1 (32 ounce) jar sauerkraut with juice
    1/2 (12 fluid ounce) can or bottle beer
    1/2 apple, peeled and cored
    1 tablespoon minced garlic
    1/2 tablespoon fresh dill weed
    1 teaspoon onion salt
    1 teaspoon dry mustard

    PROCEDURE:

    • Combine all ingredients in a slow cooker and stir well.
    • Submerse the apple under the other ingredients.
    • Cook on High for one hour, reduce heat to Low and continue cooking for 5 hours or until pork is cooked through.
    • Discard apple and serve.

    I always serve this with a side of mashed potatoes and applesauce to accompany it.

     

    Enjoy, Viel Glück!

    Chef Phil

    Category Pork, Recipes | Tags: ,, | No Comments

  3. Chorizo-Stuffed Pork Tenderloin Recipe

    December 13, 2011 by Jarrett

    This mouthwatering pork tenderloin is stuffed with chorizo, cheese, and spinach.

     

    CHORIZO-STUFFED PORK TENDERLOIN

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 45 Min. | Ready In: < 1 Hour

    INGREDIENTS:

     

    • 1 package (10-ounce) frozen spinach, thawed and squeezed dry
    • 1/2 cup shredded smoked or extra-sharp Cheddar cheese
    • 2 ounces Spanish chorizo (finely chopped)
    • 1/2 teaspoon salt, divided
    • 3 cloves garlic, minced
    • 2 tablespoons extra-virgin olive oil, divided
    • 1 pork tenderloin (1- to 1 1/4-pounds), trimmed & butterflied *
    • 1/4 teaspoon freshly ground pepper

     

    PROCEDURE:

     

    • Preheat oven to 450 degrees F.
    • Combine spinach, cheese, chorizo, and 1/4 teaspoon salt in a bowl.
    • Combine garlic, 1 tablespoon oil, and the remaining 1/4 teaspoon salt in another bowl; set aside.
    • Spread the spinach mixture in the center of the pork, leaving a 1-inch border all around.
    • Starting at a long side, roll up the pork to enclose the filling.
    • To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends as you roll.
    • Tie kitchen string firmly lengthwise around the roast to secure the two ends, then tie it crosswise at 2-inch intervals.
    • Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat.
    • Reduce the heat to medium and lightly brown the pork on all sides, 4 to 6 minutes total.
    • Brush the top with the reserved garlic mixture; season with pepper.
    • Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted into the thickest part registers 145 degrees F Let rest on a clean cutting board for 5 minutes before slicing.
    • Serve with sautéed red peppers tossed with capers, parsley, sherry vinegar, and roasted potatoes.

     

    * To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.

    Enjoy,

    Chef Phil

    Category Pork, Recipes | Tags: ,,, | No Comments

  4. Pork Tenderloin with Roasted Grape Sauce

    December 2, 2011 by Jarrett

    Here, we roast grapes to bring out their succulent sweetness, then combine them with thyme, mustard, and Madeira in an easy, savory sauce for pork tenderloin.  Serve with barley and steamed green beans.

     

    PORK TENDERLOIN w/ ROASTED GRAPE SAUCE

    Serves: 4  |  Difficulty Level: 1 (of 5)  |  Prep Time: 45 Minutes  |  Ready In: 45 Minutes

     

    INGREDIENTS:

    • 4 cups red and/or green grapes
    • 1 pound pork tenderloin, trimmed
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground pepper
    • 1 tablespoon extra-virgin olive oil
    • 1/4 cup finely chopped shallots
    • 1/2 cup Madeira or white wine
    • 1/2 cup reduced-sodium chicken broth
    • 1 tablespoon (1 teaspoon dried) chopped fresh thyme
    • 2 teaspoons Dijon mustard
    • 2 teaspoons water
    • 1 1/2 teaspoons cornstarch

     

    PROCEDURE:

    • Position racks in the middle and lower third of oven; preheat to 425°F.
    • Place grapes on a rimmed baking sheet.
    • Roast on the lower rack, shaking the pan occasionally to turn the grapes, until they are shriveled, 25 to 30 minutes.
    • Meanwhile, rub pork with salt and pepper.
    • Heat oil in a large oven proof skillet over medium-high heat.
    • Add the pork and brown on one side, about 2 minutes.
    • Turn the pork over and transfer the pan to the top oven rack.
    • Roast the pork until just barely pink in the center and an instant-read thermometer registers 145°F, 12 to 14 minutes.
    • Transfer the pork to a cutting board to rest before slicing.
    • Place the pan over medium heat, add shallots and cook, stirring, until softened, 1 to 2 minutes.
    • Add Madeira (or wine) and cook until reduced by half, 2 to 4 minutes.
    • Stir in broth, thyme, and mustard; bring to a simmer.
    • Combine water and cornstarch in a small bowl and stir into the pan sauce.
    • Cook until thickened, 30 seconds to 1 minute.
    • Stir in the grapes.
    • Serve the sliced pork with the grape sauce.

     

    This was sent to me in response to a pork tenderloin recipe I posted for a friend back home in New York for their Thanksgiving dinner. The Western New York influence is in the grape sauce as we are from the “Grape Belt” region around Westfield, NY.

    Serve with barley and steamed green beans.

    Enjoy, and thanks Jim

    Chef Phil

    Category Pork, Recipes | Tags: , | No Comments

  5. Pork Tenderloin with Caramelized Onions and Apple

    November 21, 2011 by Jarrett

    Holiday special for the “Keeper of The Gorge”.

    PORK TENDERLOIN w/ CARAMELIZED ONIONS & APPLES

    Serves: 4  |  Difficulty Level: 1 (of 5)  |   Prep Time: 10 Minutes

    INGREDIENTS:

    • 4 onions
    • 3 tbsp extra-virgin olive_oil
    • 1 apple, peeled, cored and thinly sliced
    • 2 pork tenderloins, about 1-1/2 lb total
    • 1/2 tsp. pepper
    • 2 cups sodium-reduced beef stock
    • 1/2 cup cider or apple_juice
    • 2 tsp. cornstarch

    PROCEDURE:

    • Cut onions in half lengthwise; thinly slice crosswise.
    • In large skillet, heat 2 tbsp. of the oil over medium heat; fry onions, stirring often, until tender and golden, about 10 minutes.
    • Stir in apple; cover and cook until tender, about 10 minutes.
    • Season pork with pepper.
    • In large ovenproof skillet, heat remaining oil over medium-high heat; brown pork all over.
    • Transfer to 350°F oven; roast until juices run clear when pork is pierced, about 20 minutes.
    • Transfer to carving board; tent with foil and let rest for 10 minutes before slicing.
    • Meanwhile, pour fat from skillet.
    • Add stock and cider; bring to boil over medium-high heat, scraping brown bits from bottom of pan.
    • Boil until reduced to about 3/4 cup.
    • Dissolve cornstarch in 2 tbsp. cold water; stir into skillet and cook until thickened.
    • Arrange onion mixture on warmed plates. Fan pork slices alongside; drizzle with sauce.

    Happy Thanksgiving !

    Chef Phil

    Category Pork, Recipes | Tags: ,,, | No Comments

  6. Gullah Seasoning

    November 1, 2011 by Jarrett


    In case you can not find a “store bought” Gullah seasoning, or just to tweak a little bit to your taste, here is my mix.

     

    GULLAH SEASONING

     

    INGREDIENTS:

    • 1/4 cup(s) ground celery seed
    • 1/4 cup(s) paprika
    • 1/4 cup(s) granulated garlic or garlic powder
    • 1/4 cup(s) granulated onion or onion powder
    • 1/4 cup(s) ground black pepper
    • 2 teaspoon(s) ground bay leaf
    • 2 teaspoon(s) ground ginger
    • 1 teaspoon(s) cinnamon
    • 1 teaspoon(s) mace or allspice
    • 1 teaspoon(s) dry mustard powder
    • 1 teaspoon(s) salt

    PROCEDURE:

    • Combine all ingredients. Store in a tightly closed container. Will keep for 3 months in a dark cool place or in the freezer for up to a year.

    Enjoy,
    Chef Phil

      I have used this on shrimp, pork, and even on hamburgers and all were superb.


    Category Hamburger, Pork, Shrimp | Tags: ,,, | No Comments

  7. Chipotle-Rubbed Grilled Pork Tenderloin with Peach Salsa

    October 11, 2011 by Jarrett


    This is a great tasting combination.

     

    CHIPOTLE-RUBBED PORK TENDERLOIN w/ PEACH SALSA

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 30 Minutes

     

    INGREDIENTS:

    For the Salsa

    • 3 ripe peaches, pitted, diced (about 4 cups)
    • 1 medium tomato, seeded, diced
    • 3 green onions, white and pale green parts, thinly sliced
    • 1 medium fresh jalapeno chile, stemmed, minced
    • 2 tablespoons fresh lime juice
    • 3/4 teaspoon sugar

    For the Pork

    • 2 teaspoons chipotle chile powder
    • 2 teaspoons brown sugar
    • 1/2 teaspoon salt
    • 2 pork tenderloins (about 2 1/4 pounds total)

    PROCEDURE:

    For the Salsa

    • Gently mix all ingredients in medium bowl. Season to taste with salt. Let stand at room temperature, stirring once or twice, while preparing pork.

    For the Pork

    • Preheat a gas grill to medium-high.
    • Position the rack about 6 inches above heat source.
    • Stir chipotle powder, brown sugar, and 1/2 teaspoon salt in small bowl.
    • Sprinkle chipotle mixture on all sides of pork tenderloins, patting firmly to adhere.
    • When the grill is ready, lightly oil grilling rack.
    • Lay tenderloins on rack.
    • Cover and grill 5 minutes,
    • Turn and grill another 5 minutes,
    • Continue to grill pork, turning it twice more, about 16 minutes total for medium doneness.
    • Transfer pork to cutting board; let rest for 5 minutes
    • To serve, slice the pork into 1″ medallions. Put on plates and ladle the salsa over the top.

    Enjoy,
    Chef Phil

      I served mine with white rice and a little extra salsa on the rice.


    Category Pork, Recipes | Tags: , | No Comments

  8. Southern Pulled Pork Recipe

    September 28, 2011 by Jarrett


    As Southern as the pecan pie recipe yesterday is the “pulled pork” is just as Southern.

     

    SOUTHERN PULLED PORK

    Serves: 10 – 12 | Difficulty Level: 1 (of 5) | Prep Time: 1 Hour | Ready In: 6 Hours

     

    INGREDIENTS:

    • 1 tablespoon extra-virgin olive oil
    • 2 medium yellow onions, diced
    • 2 tablespoons chili powder
    • 1 tablespoon cumin
    • 2 teaspoons paprika
    • 1 teaspoon cayenne pepper
    • 12 ounces beer, preferably lager (1 1/2 cups)
    • 3/4 cup ketchup
    • 3/4 cup cider vinegar
    • 1/2 cup whole-grain mustard
    • 2 tablespoons tomato paste
    • 1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce
    • 1 5-pound bone-in Boston butt

    PROCEDURE:

    • Preheat oven to 300 degrees F.
    • Heat oil in a large Dutch oven over medium-low heat.
    • Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.
    • Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant
    • Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce
    • bring to a boil.
    • Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, (10 minutes).
    • Meanwhile, trim all visible fat from the pork.

    • Remove the pan from the heat and add the pork, spooning sauce over it.
    • Cover the pan, transfer to the oven and bake for 1 1/2 hours.
    • Turn the pork over, cover, and bake for 1 1/2 hours more.
    • Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.
    • Transfer the pork to a large bowl and cover with foil.
    • Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.
    • Transfer the pork to a large bowl and cover with foil.
    • Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes.
    • Skim off the fat.
    • Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.
    • Remove the bone and any remaining pieces of fat from the meat.
    • The bone should easily slip away from the tender meat.
    • Add the hot sauce to the meat; stir to combine.
    • Serve hot

    Enjoy,
    Chef Phil

      You can still get a pretty good feud started down here between the “vinegar/mustard” base or the “tomato” based sauces, either one will work with this recipe for the pulled pork.


    Category Pork, Recipes | Tags: ,, | No Comments

  9. Autumn Pork Chops Recipe

    September 20, 2011 by Jarrett


    Pork chops and applesauce go together like peas and carrots, and has been a favorite meal of many food lovers for years.

     

    AUTUMN PORK CHOPS

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 5 Minutes | Ready In: < 1 Hour

     

    INGREDIENTS:

    • 4 pork chops
    • 4 T. butter, divided
    • 2 red apples, cored and halved
    • 3 T. brown sugar, packed
    • 2 t. cinnamon

    PROCEDURE:

    • Arrange pork chops in a 13″ X 9″ baking pan.
    • Spread one tablespoon butter over each pork chop.
    • Lay one apple half cut-side down on each pork chop.
    • Sprinkle with brown sugar and cinnamon.
    • Bake at 350 degrees for 30 to 45 minutes or until pork chop centers are no longer pink.

    Enjoy,
    Chef Phil

      Serve with a baked sweet potato and salad, and you have a quick meal in under an hour.


    Category Pork, Recipes | Tags: ,, | No Comments

  10. Honey Pork Tenderloin Kabobs

    September 14, 2011 by Jarrett


    Here’s another touchdown for that tailgate party.

     

    HONEY PORK TENDERLOIN KABOBS

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 30 Minutes

     

    INGREDIENTS:

    • 1/2 cup bourbon, * OR 2 tablespoons cider vinegar
    • 1/2 cup honey
    • 1/2 cup mustard
    • 1 teaspoon dried tarragon
    • 3-4 sweet potatoes, cut into 24 one-inch cubes
    • 1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes
    • 4 medium ripe peaches, unpeeled, pitted and quartered
    • 4 green peppers, each cut into 8 two-inch pieces
    • 8 yellow onion, each cut into 4 two-inch pieces
    • olive oil, for grilling

    PROCEDURE:

    • Mix first four ingredients in a bowl; stir well and set glaze aside.
    • Steam or boil sweet potatoes until crisp-tender.
    • Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers.
    • Brush kabobs with honey glaze mixture.
    • Lightly oil grill.
    • Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze.
    • * Bourbon is optional, can substitute 2 tablespoons cider vinegar

    Enjoy,
    Chef Phil

      I serve with potato salad, grilled corn on the cob and cold melon for dessert.


    Category Pork, Recipes | Tags: ,, | No Comments

Older Entries