- 1 pork loin roast (2-3 pounds)
- 16 oz mushrooms (Fresh)
- 4 cloves garlic (chopped very small)
- 1/2 tsp dry parsley
- 1/4 tsp dried thyme
- 1 tsp olive oil
- 1/2 cup white wine
- 1/2 cup chicken broth
- Salt and pepper to taste
Preheat oven to 375 degrees and grease a casserole dish
Make 1/2-inch slits in pork roast using a sharp knife. Place half of the chopped garlic into the slits in pork roast.
Place mushrooms (whole or cut them in half) in the bottom of the prepared casserole dish. Sprinkle parsley, thyme, salt, and pepper over mushrooms; and add the remaining garlic over mushrooms.
Heat olive oil in a large skillet over medium-high heat; place pork in hot skillet and cook, turning, until lightly browned on all sides, about 5 minutes. Transfer pork to the casserole dish (on top of mushrooms). Add salt to taste (only a little since the broth has salt).
Stir white wine and chicken stock together in a cup; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture over pork.
Roast in the preheated oven for about an hour.
- 2 pork tenderloins (about 1 pound each)
- 3 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium onion, thinly sliced
- 1.5 cups sliced mushrooms
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
In a skillet, brown pork in butter. Transfer meat to a shallow baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion and mushrooms until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for approximately 1 hour to 1 hour 15 minutes .
- 2 Pounds Pork Loin
- 1 teaspoon cumin
- 1 teaspoon dry oregano
- 1 teaspoon salt (or more, to taste)
- 1/2 teaspoon black pepper
- 2 cloves garlic
- 1 onion
- 1/4 cup orange juice
- Juice of 1 lime
- 1 small can of crushed pineapples
- Sour cream
In a small bowl, combine cumin, oregano, salt and pepper. Season pork with mixture rubbing it in on all sides.
Place garlic, onion (cut in 4 pieces), orange and lime juice, and seasoned pork in slow cooker. Cover and cook on low heat for 8 hours.
Remove pork and shred the meat. Return it to the pot mixing well with the juices. Check if more salt and pepper is needed.
In separate containers serve the meat, pineapple and sour cream. Prepare tacos using the tortillas.
- 1 boneless whole pork loin roast (2 pounds)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 3 apples cut into wedges
- 2 onions cut into wedges
- 5 garlic cloves
- 1 teaspoon dried rosemary
Sprinkle roast with salt and pepper. In a large nonstick skillet, brown roast in oil on all sides. Place in a shallow roasting pan coated with cooking spray. Arrange the apples, onions and garlic around roast; sprinkle with rosemary.
Bake, uncovered, at 350° for 60 to 75 minutes or until a thermometer reads 145°, turning the apples, onions and garlic once.
- 1 teaspoon seasoned salt
- 1 teaspoon dried thyme
- 1 pork sirloin, about 2 pounds
- 1/2 cup peach preserves
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon ground ginger
Preheat oven to 350 degrees F. Season the pork sirloin with the salt and thyme, place on a roasting pan and bake 30 minutes.
Combine the preserves, Worcestershire and ginger in a bowl. Remove sirloin from the oven and brush with the glaze. Return to the oven and bake for 30 to 45 minutes more.
Slice and serve with the glaze.
1/4 cup salt
3/4 cup brown sugar firmly packed
2 cups boiling water
3 cups ice cubes
2 pork tenderloins, 1.5 to 2 pounds total
1/2 cup peach preserves
1 tablespoon chopped fresh rosemary
1/2 cup Dijon mustard
- Place the salt and sugar in a medium-size metal or glass heat-proof baking dish
- Add boiling water and stir to dissolve the ingredients
- Stir in ice cubes to cool the brine
- Add tenderloins and let them marinate, covered, for 30 minutes in the refrigerator
- In a small bowl, stir together the peach preserves, rosemary, and mustard. Set aside 1/2 cup
- Remove the meat from the brine and rinse it thoroughly. Pat it dry with paper towels and season it with pepper
- Place both tenderloins on the grill and cook them turning occasionally, until their internal temperature reaches 145 degrees (about 20 minutes). About 5 to 8 minutes before the meat is done, brush on the peach-mustard glaze. Transfer the tenderloins to a cutting board, cover them with foil, and let them rest for 5 minutes. Serve them with the reserved glaze. Serves 6.
1/2 cup salt
1/4 cup brown sugar
8 cups cold water
1 center cut, boneless pork loin (3 to 3.5 lb)
3 Tbsp vegetable oil
4 slices bacon cut into 1-inch pieces
1 Tbsp apricot preserves
2 tsp finally chopped fresh garlic
1 Tbsp chopped fresh rosemary
1.5 cups fresh bread crumbs
3 Tbsp chopped fresh parley
3 Tbsp melted butter
- For brine, in large bowl dissolve salt and sugar in 8 cups cold water. Transfer pork to brine, making sure it is fully submerged, cover and refrigerate overnight, or up to 2 days
- Remove loin from brine and blot dry with paper towels. In a nonstick skillet heat oil then brown roast on all sides, about 10 minutes. Set aside for 5 to 30 minutes to cool slightly
- In food processor puree uncooked bacon to a smooth paste. Transfer half the bacon to bowl. Stir in apricot preserves, chopped garlic, and 2 tsp of the chopped rosemary
- Place cooled pork loin on waxed paper. Spread thinly with bacon mixture. In separate bowl mix bread crumbs, remaining rosemary, parsley, melted butter, and 1/2 tsp each salt and black pepper. Toss well to mix. Press crumb mixture onto roast (except ends), applying enough pressure for the crumbs to adhere
- Position over rack in lowest position; preheat oven to 425 degrees. Transfer roast to wire rack in foil-lined baking dish. Roast for 45 minutes or until a thermometer registers 145 degrees. (If crust begins to brown too deeply, tent with foil). Remove roast from oven, tent with foil, and allow to rest for 15 minutes in warm place.
- Makes 6 servings plus leftovers
- Use the remaining bacon to make appetizers. Spread on baguette slices and broil until golden. (the amount of bacon is necessary for blades to process).
Serve with Plum Compote.