Sunday, March 2, 2008

Main Dishes - Pork

Julie's Boston Butt

1 4 to 5 pound Boston butt roast
4 T liquid smoke
1/3 C Worcestershire sauce
1 medium onion broken apart
3 bay leaves
3/4 C brown sugar
1 C apple juice
olive oil to grease roasting pan
garlic salt

Preheat oven to 400. Lightly grease inside of deep roasting pan.
Put Worcestershire sauce and liquid smoke in a separate bowl and soak Boston butt.
I just pour the sauce over and turned it from side to side a couple times, letting it soak up the sauces for about an hour. Pour apple juice into roasting pan. Cut up onion and break it apart. Add to roasting pan along with the bay leaves. Drain the Worcestershire sauce and liquid smoke from the bowl. Liberally sprinkle garlic salt and pepper on all sides of the butt and move it to the roasting pan. Then coat all sides with brown sugar, pressing it on to create a crust. Cover and put it in the oven at 400 degrees for 45 minutes. After 45 minutes, turn the oven down to 200 and bake for 4 1/4 hours. To test for doneness, uncover the roast and the meat should be so tender it falls apart easily or the internal temperature should read 170 degrees F. Let meat cool for a few minutes, then slice.

Annie's Pork Tenderloin with Tomatillo Salsa

This recipe is one Annie shared with me as an adaptation from Rachael Ray's Grilled Pork Tenderloin with Tomatillo Salsa. It is delicious with or without the tomatillo salsa if you aren't keen on Mexican flavors.

1 original Hormel pork tenderloin
1/2 T cumin
3 cloves of garlic, finely chopped
1/2 T oregano
1/2 T finely round coffee, preferably decaf (I used regular.)
1/2 T salt
1 bottle Tomatillo Salsa (I used La Costena, Green Mexican Salsa from Ingles.)
1/3 C cilantro leaves
Olive oil for brushing


Cut the tenderloin lengthwise down the center, without cutting all the way through, then open up like a book. In a bowl, combine the chopped garlic, cumin, oregano, coffee and 1/2 T salt. Rub this mixture on both sides of the buterflied pork tenderloin. Place in a baking dish and cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. (I did our for about 30 hours.)

Remove tenderloin from refrigerator and preheat the oven to 350 degrees. Brush each side of the tenderloin with olive oil. While waiting for the oven to heat up, mix in a blender about 1/2 C of bottled tomatillo salsa and the cilantro until all the leaves are chopped up. Spoon the salsa into a small pan and warm the salsa on the stove. Then place the tenderloin in the hot oven for 20 minutes. Remove it and heat the broiler to HIGH. Return the meat to the oven for 6 minutes on each side. Remove the meat from the oven and cover it with foil. Let it rest for 10 minutes, then slice on an angle across the grain. Serve with tomatillo salsa. Yummy!

Tuscan Pork Roast

3 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon fennel seed, crushed
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1/4 teaspoon pepper
1 (3 pound) boneless pork loin roast

In a small bowl, combine the first six ingredients; rub over pork roast. Cover and refrigerate overnight.
Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1-1/2 hours or until a meat thermometer reads 160 degrees F, basting occasionally with pan juices. Let stand for 10 minutes before slicing.

Coca-Cola Basted Ham

1 (18-pound) cured ham
2 (12-ounce) cans cola

Preheat the oven to 325 degrees F.
Place ham in a shallow roasting pan. Baste the ham with cola, and cover it with foil. Bake for 15 to 18 minutes per pound of ham, or until the ham reaches an internal temperature of 140 degrees F. Baste with cola about every 30 minutes during cooking.
Holiday Ham with Mustard Glaze
1/2 C Dijon-style mustard
1/3 C cider vinegar
1/3 C light brown sugar, packed to measure
1/2 C hone
1 T sesame oil
1 T soy sauce
1 t dry mustard
1 T Gravy Master
1 fully cooked ham (about 12 pounds)

In a small saucepan, combine mustard, vinegar, sugar, honey, oil, soy sauce, dry mustard adn Gravy Master. Simmer 5 minutes, stirring frequently. Remove from heat and set aside. Place ham in open shallow roasting pan. Bake at 325 until meat thermometer registers 140 allowing 15 minutes per pound. Remove ham from oven 30 minutes before end of baking time. Remove any rind. Trim and smother fat. Score deeply in a diamond pattern. Brush ham with glaze; return to oven. Bake 30 minutes, brushing several times during baking wtih remaining glaze. Serve immediately with remaining glaze, heated, on the side.

Trish's Marinated Pork Tenderloin
12 oz. beer
4 cloves of garlic, minced
1/4 C orange marmalade
1/2 t red pepper flakes
1/4 t fresh ground pepper
1/2 t ground ginger
1/4 C soy sauce

Combine and marinate tenderloin for 24 hours. Cook on grill or in 350 oven until meat thermometer is at 170 or 175. Let tenderloin rest for 10 minutes before cutting.
Pork Tenderloin on the Grill

2 lb. pork tenderloin
1/4 c. bourbon
1/4 c. soy sauce
1/4 c. vegetable oil
1/4 c. Dijon mustard
1/4 c. brown sugar
3 cloves garlic, minced
1/4 tsp. powdered ginger or 1 tsp. fresh ginger
1 tsp. Worcestershire sauce

Marinate overnight. Cook 4 inches from coals. Time: 15 to 25 minutes or until inside temperature is 165 degrees.

Connie's Stuffed Pork Shoulder Roast
The fruit stuffing in the roast symbolizes the good works of St. Nicholas—some done in secret, hidden from others' eyes, and some done openly.

4–6 lb. pork roast, butterflied
Stuff with:
½ cup diced fresh cranberries
1 apple, diced
2/3 cup prunes cut into bits
½–2/3 cup raisins

Bake in oven for about 3–3½ hours at 350ยบ F. Or cook in crock pot all day slowly. (Serves 8)

Teriyaki Pork Tenderloin
Pork tenderloin (approximately 1/4 lb. per adult)Teriyaki sauce, bottled or use recipe below
Teriyaki Marinade:
1 c. soy sauce
1/2 c. sugar
1/4 c. wine
1/4 c. salad oil
1 clove garlic, minced or 1 tsp. garlic salt

Mix the following. Marinade pork tenderloin overnight in marinade (or 4 or more hours during the day). In frying pan heat a small amount of cooking oil and sear meat on all sides. Bake meat in 350 degrees oven for 1 hour, or barbeque slowly for 1 hour. Slice meat in 3/4 inch to 1 inch rounds and serve.
Rosemary Pork Chops from Gourmet
3 garlic cloves
2 teaspoons coarsely chopped rosemary
3 tablespoons olive oil
4 (1/2-inch-thick) bone-in rib pork chops ( I have also used the tenderized pork chops they sell at Ingles.)
Accompaniment: lemon wedges

Preheat broiler. Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub mixture all over chops. Broil chops on a broiler pan about 4 inches from heat, turning once, until just cooked through, about 8 minutes total. Let stand 5 minutes.

How to Heat Spiral Sliced Hams
These hams are delicious cold, but if you want to reheat them, the instructions are on the package.
Or do this: Place the ham, cut-side-down, on heavy-duty aluminum foil and wrap the ham thoroughly. Or use an oven roasting bag; follow instructions on the bag for preparation. Bake in a preheated 300 degrees F oven for 12-15 minutes per pound, or until a meat thermometer registers 140 degrees F. Remove from oven and let sit for 10 minutes before serving. If the ham came with extra glaze, follow the package directions for adding it and cooking the glaze. To glaze this type of ham, turn the oven to 400 degrees F, brush the ham with the glaze, and bake for 10-15 minutes until the glaze is browned and bubbling. Let stand for 10 minutes before slicing to serve.

Slow Cooker Method

Hams emerge very moist and tender from the slow cooker. Make sure that the ham will fit into your slow cooker. Place the ham in the appliance and add the glaze ingredients. You can also just add some Coke or Pepsi, chicken broth, or water; about 1 cup will do it. Cover and cook on low for 5-8 hours, until ham is thoroughly heated. If you want to glaze the ham, place on a broiler pan and cover with glaze; broil 10" from the heat for 10-15 minutes, watching carefully, until glaze is cooked.
Oven Method
The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325 degrees F for 16-20 minutes per pound, until a meat thermometer registers 135 degrees F. Unwrap the ham and apply the glaze; increase the heat to 400 degrees F and bake for 15-20 minutes longer until the glaze is burnished.
Grilled Pork Tenderloin with Corn Salad
Serves 4

6 tablespoons extra-virgin olive oil
5 tablespoons red wine vinegar
2 cloves minced garlic
1 teaspoon ground cumin
Table salt and ground black pepper
1 package frozen corn (9 ounces), thawed
1 can pinto beans (15.5 ounce), drained
1/4 cup chopped fresh cilantro leaves
4 thinly sliced scallions
2 pork tenderloins (1 1/2 to 2 pounds each)
1. Whisk oil, vinegar, garlic, and cumin in large bowl and season with salt and pepper. Reserve 1/4 cup vinaigrette. Stir corn, beans, cilantro, and scallions together with remaining vinaigrette. Cover and let sit while grilling pork.
2. Season pork with salt and pepper and grill over hot fire until browned on all 4 sides and internal temperature reaches 145 degrees, about 12 minutes. Transfer to cutting board, tent with foil, and let rest for 5 minutes. Slice pork into 1-inch-thick pieces and drizzle with reserved vinaigrette. Spoon corn salad onto individual plates and top with pork. Serve.

Cider-Roasted Pork Loin
3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 bay leaf
1 (2-pound) boneless pork loin, trimmed
2 cups apple cider
Cooking spray
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
1/8 teaspoon freshly ground black pepper

Combine the first 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool. Pour brine into a 2-gallon zip-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally.
Preheat oven to 350°.
Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.
Remove pork from bag; discard brine. Place pork on rack of a broiler pan coated with cooking spray. Lightly coat pork with cooking spray. Combine rosemary, sage, and black pepper; sprinkle evenly over pork. Bake at 350° for 1 hour or until thermometer registers 155°, basting twice with cider reduction during final 20 minutes of cooking. Remove from oven; baste with remaining cider reduction. Let stand 10 minutes before slicing.

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This web site is from my years of collecting recipes that I have enjoyed. You will find recipes I've clipped from newspapers, copied out of cookbooks, recipes from relatives and friends. I've given credit when I remembered from whom or where I got the recipe. The recipes that say "Julie's" in front of them, do not mean I created it. I've just made it so many times, I now claim it as my own. Others' names in front of the recipes only mean they gave me the recipe. They may not be the original creator. I have not tested all of these recipes except the ones with my name in front of them, but I'm sure they are GREAT!


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