Pork Tenderloin with Apricot Mustard Sauce

Recipe from Janet Meyne

Roast
½ tsp dried rosemary
½ tsp dried thyme
½ tsp dried basil
1 tbls olive oil
1 large clove garlic, minced
3 lb pork tenderloin

Combine the rosemary, thyme, basil, oil, and garlic in a bowl.  Rub into roast.  Place roast in heavy-duty sealable plastic bag.  Refrigerate for 6-8 hours.  Preheat oven to 350 degrees.  Remove roast from bag & place in greased roasting pan.  Bake for 1½ hours or until reaches 160 degrees.  Cover with foil if roast becomes too brown.  Let stand 10 minutes before slicing.  Serve with Apricot Mustard Sauce.

Apricot Mustard Sauce
¾ cup apricot preserve
1/3 cup Dijon mustard
1½ tsp cornstarch
1/3 cup soy sauce
¾ cup water

Mix the preserves, mustard, and cornstarch in a small saucepan.  Whisk together.  Cook over medium heat, stirring constantly.  Add the say sauce and water gradually.  Bring to a boil and reduce heat.  Simmer for 2-3 minutes to thicken, stirring constantly.

Grilled Pork Tenderloin Roulade

Recipe from Sandy Olsen

1 (1 lb) pork tenderloin, trimmed
1/4 cup chopped shallots
1/4 cup crumbled goat cheese
3 tbls chopped walnut, toasted
2 tsp chopped fresh thyme

Prepare grill to medium heat.  Slice tenderloin lengthwise, cutting to, but not through, other side.  Open halves, laying tenderloin flat.  Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet.  Sprinkle shallots, cheese, walnuts, and thyme on tenderloin.  Roll up, starting with long side; secure pork at 1-inch intervals with twine.  Sprinkle with 1/4 tsp salt and 1/4 tsp pepper.  Place pork on grill rack coated with cooking spray.  Grill for 27 minutes or until thermometer registers 155 degrees, turning after 13 minutes.  Remove from grill; lightly cover with foil.  Let stand for 10 minutes; cut crosswise into 8 slices.

Yields: 4 servings

Pork Souvlaki

Recipe from Sandy Olsen

1 lb boneless pork loin, cut into ½ to ¾-inch cubes
¼ cup olive oil, divided
¼ cup lemon juice, divided
1 tsp crumbled oregano, divided
½ tsp fennel seeds
1 onion, finely chopped
4 garlic cloves, chopped
Salt
Pepper
Lemon wedges for garnish

Combine pork, 2 tbls olive oil, 2 tbls lemon juice, and ½ tsp oregano.  Add the fennel seeds, onion, garlic, salt, and pepper.  Refrigerate for 1-2 days.  Prepare grill.  Thread meat onto skewers.  Grill, turning several times, to medium doneness.  When the souvlakia is finished, drizzle each with a little of the remaining olive oil and lemon juice; then sprinkle with oregano.  Season to taste with salt and pepper.  Serve with garnished lemon wedges.

Pork Cassoulet

Recipe from Jacey Sakoff

1 lb dried great northern beans
2 bacon slices, cut into 1-inch pieces
3 lbs boneless pork loin, cut into 1-inch cubes
1 lb turkey Kielbasa, cut into ½-inch pieces
2½ cup chopped onion
1 cup sliced celery
1 cup sliced carrots (¼-inch)
4 cloves garlic, minced
2 tsp thyme
¼ cup water
2 tbls tomato paste
1 can chicken broth
1 can diced tomatoes
½ cup dry white wine
½ tsp salt
¼ tsp pepper
1 cup sliced red bell pepper
1½ cups cubed French bread, pulsed 10 times, until coarse
1/3 cup grated Parmesan

Sort and wash beans.  Cover with water in Dutch oven 2-inches above beans.  Bring to a boil and cook 2 minutes.  Remove from heat, cover and let stand for 1 hour.  Drain beans and return to pan.  Cover with water and bring to boil; reduce heat , simmer 20 minutes; drain and set aside. Preheat oven to 300 degrees.  Brown bacon over medium heat until crisp, remove with slotted spoon.  Increase heat to medium-high and add pork, cook 5 minutes until browned.  Remove with slotted spoon.  Add kielbasa and cook 5 minutes until brown.  Remove with slotted spoon.  Add onion, celery, carrot, garlic, and thyme; sauté 4 minutes.  Stir in ¼ cup of water, tomato paste, broth, and tomatoes.  Return beans, bacon, pork, and kielbasa; bring to boil.  Remove from heat, transfer to 9x13-inch baking dish.  Cover and bake for 1 hour.  Remove from oven and scoop out 1 cup of beans and vegetables with slotted spoon.  Process until smooth.  Return to baking dish and stir.  Stir in wine, salt, and pepper.  Arrange bell peppers over top.  Combine bread crumbs and cheese. Sprinkle on top of bell peppers.  Return to oven and bake, uncovered, for 45 minutes.

Maple-Apricot Pork Medallions

Recipe from Sandy Olsen

15 slices bacon
1½ lbs pork tenderloin (2 tenderloins)
1 medium shallot, finely chopped
2 tbls butter
2/3 cup coarsely snipped dried apricots
1/3 cup apricot vinegar or fruit flavored vinegar; or white wine vinegar
2 tsp finely shredded orange peel
Dash ground allspice
Dash pepper
¼ cup Grand Mariner or other orange liquor; or orange juice
½ cup maple syrup

Preheat grill to medium-hot, be sure to include drip pan.  Partially cook bacon. Cut the pork tenderloin into 1½-inch slices.  Wrap bacon around each piece of pork.  Thread wrapped meat onto skewers.  Place kabobs on a grill rack over drip pan.  Cover, grill for approx 20-22 minutes, turning once, until meat registers 160 degrees.  Meanwhile prepare maple-apricot sauce.  In medium pan, cook shallot in butter for 1 minute.  Add apricots, vinegar, orange peel, allspice, and pepper.  Carefully add the Grand Mariner.  Bring to a boil, reduce heat and simmer for 8-10 minutes or until thickened.  Add maple syrup and heat through.  Remove meat from skewers.  Serve with warm maple-apricot sauce.

Hamballs

Recipe from Janet Meyne

2 lbs ground ham
2 lbs ground pork
1 lb ground beef
3 eggs
3 cups graham cracker crumbs
2 cups milk
2 cans Tomato Soup
¾ cup vinegar
2 cups brown sugar
2 tsp dry mustard
3 tbls horseradish

Preheat oven to 350 degrees.  Mix together ham, pork, and beef.  In separate bowl combine eggs, graham cracker crumbs, and milk.  Mix together with meat mixture.  Make ½ cup balls.  In another bowl, combine soup, vinegar, sugar, dry mustard, and horseradish.  Pour over hamballs.  Bake, covered, for 1 hour.  Then bake, uncovered, for 1½ hours more.  Baste while cooking.

Cranberry-Glazed Pork Roast

Recipe from Janet Meyne

1 tsp salt
½ tsp pepper
3 lb boneless rolled pork loin roast
1 can jellied cranberry sauce
½ cup orange juice
¼ cup packed brown sugar

Preheat oven to 350 degrees.  Combine salt and pepper, rub over roast.  Place roast, fat side up, on a rack in a greased roasting pan.  Bake, uncovered, for 1-1½ hours.  Meanwhile, combine cranberry sauce, orange juice, and brown sugar in saucepan; cook over medium heat until cranberry sauce melts.  Brush a fourth of the sauce over roast, bake 30 minutes longer. Brush with another fourth of the glaze, return to oven for 15 minutes or until done.

Thyme Pork Chops & Scalloped Potatoes

Thyme Pork Chops & Scalloped Potatoes
Recipe from Jacey Sakoff

6 (½-inch thick) pork chops, trimmed
2 lbs potatoes, peeled & thinly sliced
1 medium onion, thinly sliced
2 tsp dried thyme
1 tsp salt
1 tsp pepper
¼ cup butter, cut into small cubes
1 beef bouillon cube
1 c very hot water
2 tbls flour
¼ cup water

Preheat oven to 350 degrees.  Brown pork chops in large skillet coated with cooking spray over medium-high heat, turning once; set aside.  Dissolve bouillon in host water.  In lightly greased 9x13-inch baking dish alternately layer potatoes, onions, and butter.  Pour bouillon over potatoes and onion mixture.  Top with pork chops.  Sprinkle all with thyme, salt, and pepper.  Cover and bake for 1 hour.  Remove chops and potatoes with slotted spoon to serving platter.  Pour drippings into skillet.  Whisk flour and water.  Add to skillet and cook until thick and bubbly.  Serve over chops.

Scalloped Potatoes & Ham

Recipe from Gail Christians

5 cups potatoes, sliced
4 tbls butter or margarine
4 tbls flour
Salt & pepper
2 cups milk
1½ cups cooked cubed ham

Melt margaraine, add flour, then milk.  Add potatoes and ham.  Cover & simmer til done in electric skillet or fry pan on the stove.

Alternate directions: (from Joanne Olsen)
Melt butter over low heat.  Blend flour, salt, and pepper.  Cook over low until smooth and bubbly.  Remove from heat to stir in milk.  Return and heat to boiling, boil 1 minute.  In greased 2 quart baking dish arrange potatoes in 2 layers.  Top each with half the onion and 1/3 of the white sauce.  Top with remaining potatoes and sauce; dot with 1 tbls butter.  Cover and bake 30 minutes.  Uncover & bake 60-70 minutes longer.  Let stand 5-10 minutes.

Pulled Pork BBQ

Recipe from Jacey Sakoff

6 lb pork roast or fresh picnic ham
2 cups water
1 large onion, sliced

Place pork roast in slow cooker.  Add water and onions.  Cook, covered, on low for 8-10 hours.  Drain the roast and discard liquid.  Let stand until slightly cooled.  Remove pork from bone.  Remove any excess fat.  Chop or shred pork and return to slow cooker.

1 cup ketchup
½ cup packed brown sugar
6 tbls vinegar
2 tbls fresh lemon juice
¼ cup Worcestershire sauce
2 tsp prepared mustard
2 tbls chili powder
1 onion, chopped

Combine ketchup, brown sugar, vinegar, lemon juice, Worcestershire sauce, mustard, chili powder, and chopped onion in bow and mix well.  Pour mixture over the pork and mix gently.  Cook, covered, on high for 3 hours or on low for 4 hours.  Serve with buns or potato rolls.  Serves 10-12.

Pork Chops & Potatoes

Recipe from Gail Christians

6-8 large potatoes, peeled & sliced
1 can Cream of Mushroom Soup
1 medium onion, chopped
6 pork chops
Salt and pepper, to taste

Preheat oven to 350 degrees.  Place potatoes in 9x13-inch baking dish.  Add soup and onion to potatoes, mix well.  Place chops over top, season with salt and pepper.  Bake for 45 minutes, covered for the first 1/2 hour.

Pan Roasted Pork Loin with Leeks

Recipe from Polly Judd

4 large leeks
½ cup water
1 tbls butter, divided
½ tsp salt, divided
1 (2 lb) boneless pork loin, trimmed
½ cup dry white wine

Remove roots and tough upper leaves from leeks.  Cut each leek in half lengthwise.  Cut each half crosswise into ½-inch thick slices.  Soak in cold water to loosen dirt; rinse and drain.

Heat leek, water, 1 tsp butter, ¼ tsp salt, ¼ tsp pepper in large Dutch oven over medium-high heat.  Cook 10 minutes until leek has wilted.  Pour into bowl.

Heat 2 tsp butter in pan over medium-high heat.  Add pork; cook 5 minutes, browning on all sides.  Add ¼ tsp salt, ¼ tsp pepper, and wine; cook 15 seconds, scraping pan loosen browned bits.  Return leek mixture to pan.  Cover, reduced heat, and simmer 2 hours or until pork is tender.  Remove pork from pan; increase heat to reduce leek sauce if watery.  Cook pork into ¼-inch slices.  Serve with leek mixture.

Note: Be careful to not overcook- take temp of meat.  Can also make with pork tenderloin- reduce simmering time to approx 45 minutes or less- again, checking temp of meat.

Kentucky Pork Loin Spice Rub

Recipe from Jacey Sakoff

Pork Loin
1 tbls sweet paprika
1½ tsp salt
1½ tsp pepper
½ tsp garlic powder
½ tsp dried sage
½ tsp dried oregano
½ tsp dry mustard
½ tsp ground red pepper
2 pork tenderloins
Olive oil

Grill directions:
Mix all spices together.  Rub olive oil over tenderloins.  Coat with spice rub.  Marinate in refrigerator for at least 30 minutes.  Preheat grill to medium-high heat.  Grill for approx 16 minutes, turning every 4 minutes.

Pan Sauté directions:
Cut each loin in half horizontally and vertically-to make four pieces.  Rub pork pieces with oil and spices.  Heat ¼-inch oil in skillet over medium-high heat.  Dredge each loin in ½ cup flour.  Sauté until done, about 3-4 minutes each side.  If making gravy, lower heat to medium-low or low, make rue with flour and water.  Add to pan with drippings and whisk until smooth.  Add enough milk to desired consistency.  Cook for approx 15 minutes.

Gravy (if pan sautéing)
Meat drippings
Couple tbls flour
Water to make paste
Milk, to taste

Fried Pork Chops with Mashed Potatoes & Gravy

Recipe from Alice Kingsbury

Pork Chops
4 bone-in pork chops
¼ cup margarine
½ or more bag of saltines, finely crushed
1 beaten egg with ½ shell of water

Melt butter in electric skillet over medium heat, 350-375 degrees.  Dip chops in egg and coat with crushed crackers.  Fry for 15-20 minutes, turning once and adding more margarine as needed.  Put in warm oven, 200-250 degrees, until done.  (Usually by the time the gravy is done)

Mashed Potatoes & Gravy
6 medium potatoes, peeled & cubed
Pan drippings from pork chops
Flour, approx handful
Milk, as needed
Cold water & potato water
Kitchen bouquet, to taste
Salt
Pepper

Prepare mashed potatoes, saving potato water.  Turn skillet down to low heat.  In separate bowl whisk with fork approx 1 handful of flour and enough cold water to create a paste close to the consistency of glue.  Whisking, add flour to skillet; pour in milk and potato water alternately to desired consistency.  Turn heat up high enough to “cook out” the flour, stirring constantly, for about 15 minutes.  Season with couple drops of kitchen bouquet, salt, and pepper.  Serve over pork chops and mashed potatoes.

Asiago-Stuffed Pork Chops

Recipe from Jacey Sakoff

4 (1-inch thick) pork rib chops or boneless loin chops
3 tbls butter
1½ cup small cubes of French bread
1 cup chopped mushrooms
2 tbls minced onion
½ tsp dried rosemary, finely crumbled
½ cup crumbled Asiago cheese (2 oz)

Preheat oven to 350 degrees.  Cut each chop horizontally in half to bone (or almost through if boneless), making a pocket for stuffing.  Melt 1 tbls butter in heavy skillet over medium heat.  Add bread and sauté until golden, about 10 minutes.  Transfer to medium bowl.  Melt 1 tbls butter in same skillet; add mushrooms, onion, and rosemary.  Sauté until onion is soft, about 5 minutes.  Add to bread.  Refrigerate 15 minutes to cool before adding cheese.  Mix cheese into bread mixture; season with salt and pepper.  Insert stuffing into pockets of pork.  Skewer closed if desired.  Sprinkle pork with salt and pepper.  Melt 1 tbls butter in heavy large ovenproof skillet over medium high to high heat.  Add pork and sauté until brown, about 2 minutes each side.  Bake until done, approx 25 minutes.