need pork recipes

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by MandyH, Aug 24, 2010.

  1. MandyH

    MandyH You'll shoot your eye out!

    Pork loins were DIRT cheap at a little grocery store near the house, so of course I go crazy buying them. I've already got several sliced and in foodsaver bags in the freezer, but beofre I sliced the last one I wanted to see what all you good cooks could suggest to do with a pork loin. I have heard of cutting one in half and doing BBQ somehow, so please, enlighten me.
  2. BettyR

    BettyR Chillin' With My Peeps

    Mar 1, 2008
    Texas Gulf Coast
    My favorites are:

    Herb Roasted Pork

    · 1 teaspoon rubbed sage
    · 1/2 teaspoon salt
    · 1/4 teaspoon pepper
    · 1 clove garlic, crushed
    · 1 (5 pound) boneless pork loin
    · 1/2 cup sugar
    · 1 tablespoon cornstarch
    · 1/4 cup vinegar
    · 1/4 cup water
    · 2 tablespoons soy sauce

    1. Preheat oven to 325 degrees F.
    2. In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
    3. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 150 degrees F (65 degrees C), depending upon your desired doneness.
    4. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.


    Baked Pork Chops

    · 6 pork chops
    · 1 teaspoon garlic powder
    · 1 teaspoon seasoning salt
    · 2 egg, beaten
    · 1/4 cup all-purpose flour
    · 2 cups Italian-style seasoned bread crumbs
    · 4 tablespoons olive oil
    · 3 tablespoons minced garlic
    · 1 small thinly sliced onion
    · 1 (10.75 ounce) can condensed cream of mushroom soup
    · 1 (10.75 ounce) can condensed cream of chicken soup
    · 2/3 cup milk
    · 1 cup white wine
    · Potatoes plus other vegetables to be served with the meal.

    1. Preheat oven to 350 degrees F
    2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat with more flour.
    3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch-baking dish. Sauté onion and garlic in the same pan and arrange over the chops and cover with foil. Place vegetables in pan with the chops.
    4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

    Pork Roast

    1 center cut pork loin roast,

    Allow 3/4 pound per person with bone in, allow 1/2 pound per person with no bone.

    The bone in roast has a better flavor. You will probably have to ask the store butcher to cut you one…and tell him to leave lots of fat on the top, it cooks up so brown and crispy good.

    A little garlic salt.

    Preheat oven to 325*
    Place roast in a pan, fat side up, do not cover.
    Sprinkle lightly with garlic salt.
    Roast at 325* allowing 35 minutes per pound.
    Slice off bone and serve.

    Brown Sugar and Honey Pork Roast Glaze

    You take a cereal bowl and put about 1 cup of brown sugar in it. Add the juice of one fairly large orange to the brown sugar to just melt it, but it's still pretty thick, I like to use a blood orange for this if I can find one.

    Then add about 1 teaspoon of very finely grated orange zest. Then you add enough honey to this to make a syrup consistency that you can brush on a pork loin roast with a pastry brush.

    Then you lightly coat your roast with this mixture and bake it in a 325° oven for 1-1/2 hours basting with the mixture every 15 minutes until roast reaches in internal temperature of 160°.

    The last 15 minutes of cooking sprinkle with finely chopped pecans.

    Let the roast rest for 15 minutes then slice and coat the slices in the glaze drippings in the bottom of the pan and serve.
  3. chicksbestfriend

    chicksbestfriend Chillin' With My Peeps

    Jul 12, 2010
    Maui, Hawaii
    Here is my all time favorite recipe for using big chunks of pork, (usually 5-7 lbs) though I prefer the butt of the pork when making this dish, as the layer of fat prevents any burning on the bottom of the roast.

    Lay down a sheet (approx 18-24in long) of heavy aluminum foil down on the counter. Place a banana leaf on top of foil. (Banana leaf is optional, I just prefer cooking with them)

    Lay down the pork, with fat side on the bottom.

    Put couple deep slices in top of pork.

    Handful of Kosher or sea salt. Rub all over pork and inside of slices on top.

    Pour 1/5 of 3.5 oz bottle of Wrights hickory seasoning (liquid smoke) over the pork. Can use any other brand liquid smoke, Wrights is my preference.

    Tightly wrap pork in aluminum foil, repeat with an additional 2 or 3 sheets of foil.

    Place in roasting pan, fat side down, bake approx. 5 hours at 350 degrees.

    I serve mine with cabbage that is steamed from the left over juices from the pork. If your roast pan is dried on the bottom when removing from the oven, just add a little bit of water the liquify. Here is the finished product.

  4. MandyH

    MandyH You'll shoot your eye out!

    That looks good, AND I have liquid smoke in the pantry !!!!
  5. Equus5O

    Equus5O Chillin' With My Peeps

    I slice the pork into about 1/2" slices.
    Flour, egg, bread crumbs and brown in the skillet.
    Place into a baking dish.
    Cover tightly with foil and bake at 325 about 30 minutes.
    Very tender and moist!

    Prior to covering and baking, I've also topped it with a mixture of cream of mushroom soup and white wine. Makes for a nice gravy.
  6. bigmike&nan

    bigmike&nan Chillin' With My Peeps

  7. MandyH

    MandyH You'll shoot your eye out!

    Whew Lawd, that pork loin looks devine.
  8. marymac

    marymac Chillin' With My Peeps

    Jul 12, 2008
    Northeast Ohio
    I just posted this recently over at , but here it is;


    potatoes 4-5 lbs
    pork about 3-4 lbs
    1 cup rice, rinsed and drained
    1- 2 large onions, chopped
    2 large green peppers, chopped
    tomatoes, chopped, enough to cover entire bottom and top layers
    salt and pepper, to taste
    oil or other fat

    n bottom of large, deep casserole, I use a oval roaster with lid, layer sliced potatoes, as many as you need to feed your family. Salt and pepper them. Next add on top chopped onion, then chopped green pepper. On top of this add about 1/2 of the raw rinsed rice, and finish with chopped fresh tomatoes over all, salting and peppering as you like. I usually add a little to every layer. Drizzle a little olive or vegetable oil over all.
    Next layer on your pork. I use whatever I have on hand, such as chops or cut up roast , or country style ribs. Cover entire top with layer of meat. Then repeat bottom layer again starting with potatoes and ending with rice and tomatoes on top, and drizzle a little more oil. Now pork is pretty lean and usually I have to add some fat, and that is why I use some oil, but you could use lard or bacon fat. Put a lid on top or cover with foil, and bake at 350 till done. After about an hour of baking, if it looks a little dry I add a little water to it, but it usually produces enough juice on it’s own.

    for some reason my pic isn't uploading, sorry
    Last edited: Aug 25, 2010
  9. luvchicks8

    luvchicks8 Chillin' With My Peeps

    Jul 1, 2009
    new Hampshire
    oven at 250

    I take pork rub salt and a tablespoon brown sugar let sit 15 min add a half chopped onion.

    Step 2 I make a bbq sauce out of liuid smoke,vinagar,ketchup (1tbs vinagar)

    Place pork in aluminum foil with onions, pour bbq over top wrap tight. Bake at 250 for 2 to 2/2 hours
  10. flowerchild59

    flowerchild59 Chillin' With My Peeps

    Apr 25, 2010
    Southern IL
    You could try a cuban themed meal:

    I did marinate this for a day and a half, which I’m sure had something to do with the totally fantastic flavor!
    2 Tbs minced garlic (about 5-6 cloves)
    2 tablespoons dried oregano
    2 tablespoons ground cumin
    1/4 cup rum light or dark.
    3/4 cup orange juice
    1/4 cup lime juice (the juice of 2 or three limes)
    3 Tbs olive oil
    2 tablespoons ground black pepper.

    1 pork roast, bone-in or boneless, 4-6 pounds
    OPTIONAL: a large banana leaf or two, free of pesticides and sprays. I rinse it off and place in the freezer to make it pliable. Only takes a few minutes.

    Mix up the marinade. and marinate your roast overnight. I like to use gallon-sized bags to marinade meat like that. You can also freeze meats in the freezer bags with the marinade. Just pull the meat out of the freezer to defrost the night or two before you want to cook it. This is a great way to take advantage of some of the deals at the warehouse stores.

    If you remember, pull the roast out of the frig an hour or so before you start cooking.

    Preheat the oven to 300 degrees or prepare your smoker.
    Take the meat out of the marinade and wrap it in the banana leaf and then in foil. Or only in foil.

    Put the roast on a rack in a roast pan and cook it for about three hours. Let the roast sit for at least 30 minutes prior to slicing.

    I like to serve this with black beans and rice, guacamole, tamales, and the such. If it is a full cuban meal, a flan is always nice for dessert.

    For really great cuban pork sandwiches, take a hard roll, dill pickles, thinly sliced red onion, mayo sauce and cheese of your choice. I like fontina or munster.

    Here is the Lime – Cumin Sauce for your pork roast:

    1/4 Cup Mayonnaise
    2 Tablespoons lime juice
    1 teaspoon ground cumin
    1 Tablespoon olive oil
    fresh ground pepper to taste

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