You are here: Home / Recipes / Pork

Delicious Apple Glazed Pork Loin

November 15, 2009 By The Recipe Mom Leave a Comment
porkloin

porkloinWhat You Need:

1 (4 lb.) pork loin
1 t season salt
1 t pepper
1 (12 oz.) jar of apple jelly
1/2 C of water
2 1/2 t garlic, minced
1 T dried parsley

How to Make It:

Cut the loin into two pieces then sprinkle with the salt and pepper.
Place both pieces of the meat into a 5 qt. crock pot.
Whisk together the jelly and water until smooth.
Add the garlic and stir until well combined.
Pour the glaze over the meat.
Cook covered on low 8 hours until the internal temperature reaches 160 degrees.
Let the meat cool 10 minutes before slicing.

Makes 12 servings

Preparation Time: approximately 15 minutes
Cooking Time: approximately 8 hours
Total Time: approximately 8 hours 15 minutes

The delicious taste of this recipe is because of the apple jelly. If you want something different from turkey or ham on your Christmas buffet this might be just what you’re looking for.

Filed Under: Christmas, Dinner Ideas, Pork, Recipe Cards Tagged With: , , , , , ,

Kielbasa and Mushroom Stew

October 26, 2009 By The Recipe Mom Leave a Comment
kielbasa

kielbasaWhat You Need:

3/4 oz. dried shitake mushrooms
6 C of beef broth
3/4 C of shallots, sliced
1 1/2 lb. white potatoes, chopped
1/2 lb. fully cooked Kielbasa, sliced
1 C lentils, rinsed and drained
1 t dried thyme

How to Make It:

Place the mushrooms into a bowl and pour the broth over the mushrooms.
Let the mushrooms soak in the broth while preparing the remaining ingredients.
Spray the cooker with a non stick cooking spray.
Place the shallots in the prepared cooker and cook on high for 3 minutes or until golden brown.
Add the potatoes, Kielbasa and lentils to the cooker.
Pour the soaked mushrooms and the broth into the cooker.
Sprinkle the thyme over the top.
Place the cooker on medium heat and bring to high temperature.
Cook for 20 minutes then allow the pressure to release on its own.

Shitake mushrooms can be purchased either dried or fresh in most grocery stores. They have a strong garlic flavor so they work well in soups and stews. They have a great nutritional value. Regular mushrooms can be used.

Makes 8 servings

Filed Under: Dinner Ideas, Pork, Pressure Cooking, Recipe Cards Tagged With: , , , , , , , ,

Spiced Up Ham Hash

October 16, 2009 By The Recipe Mom Leave a Comment
ham

hamWhat You Need:

1 onion, chopped
1 (14 1/2 oz.) can kidney beans, drained well
2 C of tomatoes, chopped
2 C new potatoes, diced
2 C of frozen corn
8 oz. ham, cooked and diced
2 T tomato paste
1 T Worcestershire sauce
1 T of soy sauce
1 dash of Tabasco sauce
1/2 t of salt
1/4 t of pepper

How to Make It:

Spray the bottom of the pressure cooker with cooking spray.
Place the onions, beans, tomatoes, potatoes and corn into the pressure cooker.
Layer the ham slices over the vegetables.
Stir in the tomato paste, Worcestershire, soy and Tabasco sauce.
The cooker is brought to high pressure and cook for 15 minutes.
Slowly release the pressure.
Before serving season the hash with salt and pepper.

This is great served on a cold morning. You can replace the canned beans with 2 C of quick soaked fresh kidney beans. 14 1/2 oz. cans of vegetables can be used in place of the fresh and frozen vegetables if you prefer. Be sure to drain canned vegetables well before placing them in the pressure cooker. The Tabasco sauce is optional in this recipe.

Makes 4 servings

Filed Under: Breakfast Ideas, Brunch Ideas, Pork, Recipe Cards, Recipes Tagged With: , , , , , , , , ,

Cheesy Potato Eggs and Ham

August 31, 2009 By The Recipe Mom Leave a Comment
eggs-ham

eggs-hamIngredients:

8 eggs
8 T of Parmesan cheese, grated and divided
2 T of olive oil
2 russet potatoes, peeled and diced
1/2 C of onion, chopped
1/2 C of red bell pepper, chopped
1 garlic clove, minced
4 oz. Serrano ham, chopped
1/8 t marjoram
1/2 t salt
1/4 t pepper

How to Cook It:

Turn on the broiler and allow it to preheat.
Carefully break the eggs into a large mixing bowl.
Sprinkle the eggs with 4 T of the cheese and whisk until well combined.
Pour the oil into a large oven proof skillet positioned over medium high heat.
Add the potatoes to the skillet and cook, stirring often for 5 minutes or until browned.
Stir the onion, bell pepper and garlic into the potatoes.
Cook 2 minutes or until the onion and peppers are just beginning to tender.
Add the ham, marjoram, salt and pepper and stir to blend.
Spread out the mixture evenly in the skillet.
Pour the egg mixture over the top of the potato mixture, tilting the skillet so the eggs spread to the edges of the skillet.
Reduce the heat to medium low, cover the skillet and cook 5 minutes or until the top is set around the edges but the center is still lightly runny.
Remove the skillet from the stove and sprinkle the remaining cheese evenly over the top of the eggs.
Place the skillet in the oven and broil for 30 seconds or until the center of the frittata is set.

Serrano ham is the Spanish version of Italian prosciutto. Serrano ham is salt cured, air dried then aged. Serrano ham is not smoked so you get a more pure and intense ham taste. If you can’t find Serrano ham smoked ham will work just as well in this recipe.

Makes 4 servings

Filed Under: Breakfast Foods, Kid Friendly, Pork, Recipes Tagged With: , , , , , , , , ,

Edible Egg Baskets

April 11, 2009 By The Recipe Mom Leave a Comment

What You Need:

12 frozen puffed pastry shells
12 medium eggs
12 slices of ham, fully cooked
1 C of butter
6 egg yolks
1/4 C lemon juice
1/4 t cayenne pepper

How to Make It:

Prepare the pastry shells according the directions on the package except only bake them until they are just beginning to turn a light brown.
Reset the oven temperature to 325 degrees.
When the shells have cooled enough to work with cut off the tops and carefully remove the dough from the inside being sure not to break or make holes in the shells.
Set the prepared shells on a baking sheet.
Crack an egg into each of the shells.
Place the shells in the oven and bake 18 minutes.
Over low heat melt the butter completely in a saucepan.
Allow the butter to cool for 5 minutes.
Place the egg yolks, lemon juice and cayenne pepper into the blender.
While blending on high speed carefully add the cooled butter to the blender.
Continue blending for 30 seconds.
Transfer the sauce to a double boiler over low heat to warm until ready to use.
Place a piece of ham on a serving plate then place a shell over the ham.
Pour the warmed sauce over the top.

Serves: 12

These are perfect served at an Easter brunch. Try Canadian bacon instead of ham for something a little different.

Filed Under: Brunch Ideas, Pork, Recipes Tagged With: , , , ,

Easter Ham and Dumplings

March 28, 2009 By The Recipe Mom Leave a Comment

What You Need:

3 lbs. ham, cooked
1 t salt
4 C dried tart apples
3 T of brown sugar
1 onion, chopped fine
2 C of flour
4 t baking powder
1/2 t salt
1/2 t pepper
1 large egg, beaten
3 T unsalted butter, melted
1/2 C milk

How to Make It:

Place the ham into a large kettle.
Sprinkle the ham with the salt.
Add enough water to cover the ham completely.
Place the kettle over high heat.
Allow the water to come to a full rolling boil.
Reduce the heat to low, cover and simmer for 2 hours.
Put the apples into mixing bowl and cover them with water.
Soak the apples for 2 hours.
Add the apples and water to the kettle with the ham.
Add the brown sugar and onions to the kettle and stir to combine.
Adjust the heat to high and bring the mixture to a rolling boil again.
Adjust the heat back to low, cover the kettle and cook 1 1/2 hours.
Sift the flour, baking powder, salt and pepper together into a bowl.
Break the egg into the middle of the dry mixture.
Add the butter and stir slightly to combine.
Slowly add only enough milk to moisten the dry ingredient stirring constantly while pouring.
The dumpling dough should be very stiff.
Adjust the heat under the kettle to medium and remove the lid.
Bring the mixture back to a steady boil.
Drop the dough by a teaspoon into the boiling water.
When all the dumplings are in the kettle recover.
Boil 15 minutes or until the dumplings are cooked through.

Serves: 8

Filed Under: Dinner Ideas, Pork, Recipes Tagged With: , , , ,

Papaya Marinated Pork Tenderloin

March 26, 2009 By The Recipe Mom Leave a Comment

What You Need:

1 (4 lb.) pork tenderloin, trimmed
1 C papaya, diced
2/3 C soy sauce
1/2 C pineapple juice
6 scallions cut into pieces
1/2 fresh cilantro leaves, packed loosely
3 garlic cloves, peeled
3 T ginger
4 T honey
4 T of rice vinegar
2 T sesame oil
2 T red pepper flakes
3 T canola oil

How to Make It:

Rinse the tenderloin, pat dray and tuck and tie the tail under to form a cylinder.
Put the papaya, soy sauce and pineapple juice into the blender.
Add the scallions, cilantro, garlic and ginger.
Pour in the honey, vinegar and the sesame oil.
Sprinkle the red pepper flakes into the mixture.
Puree the mixture until smooth.
Transfer the papaya mixture to a large sealable bag or container.
Add the tenderloin to the mixture, close the bag and turn 2 or 3 times to cover the meat well.
Place the bag in the refrigerator for up to 8 hours or marinate at room temperature for 1 hour.
Adjust the oven heat to 425 degrees.
Place aluminum foil into a large roaster pan.
Pour the canola oil into a large skillet and place over medium heat.
Place the marinated tenderloin into the oil and brown for 3 minutes on each side.
Remove the tenderloin to the roasting pan and bake 25 minutes or until the internal temperature reaches 145 degrees.
Remove the tenderloin from the oven and allow it to rest 10 minutes before slicing.

Serves: 8

Filed Under: Dinner Ideas, Pork, Recipes Tagged With: , , , ,

Sinister Pork Chops in a Snap

February 13, 2009 By The Recipe Mom Leave a Comment

What You Need:

1 t cumin
1 t chili powder
4 boneless pork chops
1 T canola oil
1 1/4 C mild salsa
1 t baking cocoa
1/8 t cinnamon
2 T cilantro, minced
1 green onion, chopped

How to Make It:

Place the cumin and chili powder together in a small bowl and whisk to combine.
Rub the pork chops with the mixture on both sides.
Place the canola oil into a large skillet over medium heat and allow it to heat up.
Place the pork chops into the hot oil and brown 4 minutes.
Turn and continue browning 3 minutes.
Place the salsa, cocoa and cinnamon into another small bowl and whisk to combine.
Pour over the chops in the skillet and bring the mixture to a brisk boil.
Reduce the heat to low and cook 10 minutes or until the meat is fork tender.
Be sure to turn the chops once and stir the mixture a couple of times during cooking.
Remove the chops to a serving plate and sprinkle the cilantro and green onion over the tops.

Serving Size: 4

This recipe works for a fast Valentine’s Day dinner. They only take about 20 minutes to prepare and cook. They are also a spicy touch to your Valentine’s Day dinner. Leave off the rub if you believe they are too spicy.

Filed Under: Pork

Smoked Pork Chops in Orange Juice

September 19, 2008 By The Recipe Mom Leave a Comment

Ingredients:

1 tablespoon butter
4 smoked pork chops, about 1 inch thick
1/2 cup frozen orange juice concentrate, thawed
1/4 cup dry white wine
1 teaspoon dry mustard
1/4 teaspoon ground ginger
4 canned pineapple slices

Instructions:

Place the butter in a large skillet over medium heat. When butter has completely melted add the chops.  Cook until lightly brown about 5 minutes each side.  Remove chops and place pineapple slices in butter to slightly brown about 2 minutes per side.  Remove from skillet.  In a small bowl mix together the orange juice, wine, mustard and ginger. Be sure all the ingredients are combined together well.  Place the chops back into the skillet.  Top each with a pineapple slices.  Add the juice mixture.  Cover the skillet with a tight lid.  Simmer on low for 25 minutes.

Filed Under: Pork

Sizzle up a stir-fry

June 27, 2008 By The Recipe Mom Leave a Comment

Ingredients:
1/4 cup kraft zesty Italian dressing
1 Tbsp. soy sauce
2 cloves garlic, minced
1 1b. boneless skinless chicken breasts, cut into strips
1 each: red, green and yellow pepper, chopped
2 green onions, sliced

Instructions:

Use 1 Tbsp. oil for the skillet and serve with 3 cups hot cooked rice.

1.) mix sauce ingredients. add 1 Tbsp of the sauce mixture to meat; toss to coat. Let stand 5 min.
2.) heat olil in large nonstick wok or skillet on medium-high heat.
Add meat mixture and vegetables; stir-fry 4 min. or until meat is cooked through.
3.) add remaining sauce mixture; simmer 2 min. serve over the rice

Alternative Instructions or Variations:
You can also use instead of chicken
1 lb boneless beef sirloin steak, cut into strips or
1 lb boneless pork chops, cut into strips

Serve Along With: rice

Servings: makes 4 servings 1 2/3 cups each

Recipe submitted by Cim at Cim’s Curio Corner.  I’m a mother of 5 and always trying to find health and tasteful meals.  I also take care of my grandmother and own my own online store so making things that are quick to cook is great.  Visit Cim’s Curio Corner at http://cimscuriocorner.com

Filed Under: Beef, One Dish Meals, Pork, Poultry
Newer Posts »