Pork

Cream Cheese Chicken Crockpot R: I Cook Chicken With Good Seasonings 3 Or 4 Hrs, Add Cheese And Soup Cook Additional 2 Hrs. R: Also Works With Pork Chops. Favorite

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Slow Cooked Sweet and Spicy Baby Back Ribs

Slow Cooked Sweet and Spicy Baby Back Ribs
Cuisine: American
Recipe type: Meat & Chicken
Serves: 1 rack of ribs

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 rack of ribs
  • 1 cup barbecue sauce
  • 2 tbs. Worcestershire sauce
  • 2 tbs. siracha
  • 2 tbs. maple syrup
  • 2 cloves garlic, minced
  • Salt and pepper

Instructions
  1. Rub the ribs with salt and pepper, and minced garlic
  2. In a bowl combine all of the other ingredients (BBQ sauce, Worcestershire sauce, siracha, maple syrup) and stir to combine.
  3. Add the ribs to the slow cooker, pour the BBQ sauce mixture over the ribs. Cook on low for 6 hours. The meat should be very tender and almost falling off of the bone.
  4. Remove from slow cooker.
  5. For extra crispiness, place under broiler for 3-5 minutes to caramelize.Slow Cooked Sweet and Spicy Baby Back Ribs

 

Roasted Pork Tenderloin with Cognac Dijon Sauce

Roasted Pork Tenderloin with Cognac Dijon Sauce
Cuisine: American
Recipe type: Pork
Serves: 6

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 pork tenderloins
  • 1 tbs. vegetable oil
  • ¼ cup green onions, chopped
  • ½ cup cognac
  • 1 cup chicken stock
  • ¾ cup heavy cream
  • 2 tbs. dijon mustard
  • Salt and pepper

Instructions
  1. Pre-heat oven to 425 degrees. Add vegetable oil to a cast-iron skillet. Season pork loin with salt and pepper. Add pork to the skillet, browning on all sides, 2minutes per side, about 8 minutes total.
  2. Place skillet with both tenderloins into oven for 10-15 minutes, or until the internal temperature reaches 145-150 degrees.
  3. Remove from oven, set the tenderloins aside on a plate while you make the pan sauce. Using the skillet, add green onion, cook for one minute. Add the cognac, bring to a boil, deglazing the pan by scraping the pork bits off of the bottom of the pan. Add stock, bring to a simmer and let reduce for 8 minutes or so, until the sauce is reduced by a third.
  4. Turn the heat to medium and stir in the heavy cream, cook for another 3 minutes, until the sauce thickens.Roasted Pork Tenderloin with Cognac Dijon Sauce

 

Braised Short Ribs

Braised Short Ribs
Cuisine: American
Recipe type: Meat
Serves: 6

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 6 bone-in beef short ribs
  • 3 tbs. vegetable oil
  • 2 medium onions, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 3 tbs. flour
  • 2 tbs. tomato paste
  • 1 750 ml bottle of dry red wine
  • 8 sprigs of thyme
  • 4 sprigs of oregano
  • 2 sprigs of rosemary
  • 2 bay leaves
  • 8 cloves of garlic, peeled
  • 4 cups beef stock
  • Salt and pepper

Instructions
  1. Pre-heat oven to 350 degrees. In an enameled cast-iron casserole, heat vegetable oil. Season short ribs liberally with salt and pepper, cook on all sides over medium high heat until browned, about 2 minutes on each side. Transfer ribs to bowl and set aside.
  2. Add chopped onions, celery, and carrots to the casserole and cook over moderate heat until softened, stirring occasionally, about 5 minutes. Add flour and tomato paste, stirring frequently until well combined and deep red, about 2-3 minutes. Stir in wine, then add ribs back into pot. Bring to a boil, and simmer for about 25 minutes until the wine is reduced by half.
  3. Add all of the herbs, stock and whole cloves of garlic to the pot, stir. Bring to a boil again, then cover and transfer to the oven.
  4. Braise in the oven for 2-2.5 hours, until the meat is falling off the bone, turning once halfway through.
  5. Remove from oven, transfer ribs to a bowl. Strain braising liquid into a large skillet and boil until the liquid is reduced by half, about 15 minutes.
  6. Put short ribs into a bowl with your favorite side dish, and spoon reduced sauce over the meat.Braised Short Ribs

 

Pork Tenderloin with Apple-Raisin Compote

Pork Tenderloin with Apple-Raisin Compote
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 (2-pound) pork tenderloin, trimmed
  • 2 tablespoons vegetable oil
  • 4 gala apples, peeled, cored, and cut into a ½-inch dice
  • 2 tablespoons sugar
  • ¼ cup raisins
  • 2 tablespoons cider vinegar
  • 1 teaspoon ground ginger
  • pinch of cayenne pepper
  • ½ cup chicken broth
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 400ºF.
  2. Place a large, ovenproof skillet over medium-high heat.
  3. Season the pork tenderloin with salt and pepper. Add the oil followed by the pork and cook until well seared on all sides, about 3 minutes per side.
  4. Transfer the skillet to the oven and cook until the pork is no longer pink in the middle, about 7 minutes.
  5. Transfer the pork to a cutting board and loosely tent with foil to keep warm.
  6. Meanwhile, add the apples, sugar, raisins, vinegar, ginger, cayenne, and chicken broth to the pan that the pork was cooked in and season with salt and pepper.
  7. Cook, stirring occasionally, until almost all of the liquid has evaporated and the apples are tender, about 12 minutes.
  8. Slice the pork tenderloin crosswise into 1-inch thick slices.
  9. Serve the apple compote alongside the pork and enjoy.Pork Tenderloin with Apple Compote

 

Pork Chops with Mustard-Lemon Sauce

Pork Chops with Mustard-Lemon Sauce
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 4 (6-ounce) bone-in pork chops
  • 1 tablespoon vegetable oil
  • ¾ cup chicken broth
  • 2 tablespoons lemon juice
  • 2 tablespoons whole-grain mustard
  • ⅓ cup shredded Parmesan cheese, divided
  • ½ teaspoon lemon zest
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste

Instructions
  1. Preheat a large skillet over medium-high heat.
  2. Season the pork chops with salt and pepper.
  3. Add the oil followed by the pork chops and cook until browned on both sides and no longer pink in the middle, about 5 minutes per side.
  4. Transfer the pork chops to a plate and loosely tent with foil to keep warm.
  5. Drain the fat from the pan that the pork chops were cooked in, then add the chicken broth, lemon juice, and mustard, whisking and scraping the brown bits from the bottom of the pan.
  6. Simmer the sauce for 5 minutes, then stir in ¼ cup of shredded Parmesan and lemon zest.
  7. Pour the sauce over the pork chops, sprinkle with the remaining Parmesan and the parsley, then serve.Pork Chops with Mustard-Lemon Sauce

 

Honey Butter Pork Tenderloin

Ingredients:

  • 1 1/2 pounds pork tenderloin
  • 4 tablespoons butter
  • 2 tablespoons honey
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon black pepper
  • 3/4 cup water

Directions:

  1. Preheat oven to 375 degrees.
  2. Heat butter and honey in a pot suitable for the oven.
  3. Trim pork of excess fat and silverskin.
  4. Season pork with black pepper and Cajun seasoning.
  5. Place tenderloin in pot and cook one side for 5 minutes, then the other for 5 minutes.
  6. Be sure not to burn the honey, if so, reduce heat to low.
  7. Move to oven for 15-20 minutes (no need to cover)
  8. Check whether roasted through, as a thicker tenderloin may take longer. If ready, take out of oven and put tenderloin on a plate so long (covered with foil or another plate).
  9. Place pot on the heat, add a bit of water to simmer for around 5 mins, until reduced to 1/2 cup.
  10. Cut pork in slants and pour sauce generously.