pork

Pork and Ham: the recipes to home page

Chinese Pork Tenderloin Sausage Gravy on Biscuits

Pork Marsala with Mushrooms Pork and Sauerkraut

Spinach Crepes with Ham Sauce! Pork on Spanish Rice

Pork in Lime Sauce

Pork Chops Dijon with Onions Chinese Oven Fries Pork Chops

Stir Fry Pork with Greens and Hoisin Sauce Pork Piccata

Pork Medallions with Tarragon Mustard Sauce Dilled Pork Loin Chops

Gorganzola and Pesto Pork Loin Jerk Pork Roast Rotisserie

Gorgonzola and Pesto Pork Loin

The better the pesto. . .mine was homemade and frozen. Three pieces of loin serves the two os us (Bob eats two and I eat one). Fast and tasty!

3 thinly sliced boneless pork loins
canola oil
prepared pesto (of good! flavor)
tomato slices 1/4" thick
a goodly amount of gorgonzola
salt and pepper

Preheat broiler.
Spray Pam in caste iron skillet. season meat with scant salt and pepper. Sear on both sides, about 2-3 minutes per side.
Spread pork with pesto (1 t. - 1T. each). Place tomato slice on pesto and top with crumbled gorgonzola ( a little or we like a lot!) Stick skillet under broiler for 2 minutes or until cheese is melted and pork cooked thru.

Jerk Pork Roast Rotisserie

Some dear friends brought us a large sack of 'jerk' from their resort vacation. We didn't really know what to do with it - But we do now!! Even Robin, who does not like pork thought it was good. Nice and juicy.

2-4 lb. rolled pork roast (or a loin roast is wonderful)
Dry 'jerk' seasoning

We pat the jerk onto the pork roast, and put on the rotissorie for about 25-30 minutes a pound - to 160* on your meat thermometer.

Sausage Gravy on Biscuits

Better than Bob Evans.

1 lb. bulk sausage
2 T. flour
2 c. milk or 1/2& 1/2
1 T. worcestershire sauce
tabasco to taste

10-12 large biscuits

Brown sausage, breaking into pieces. Do not drain. Stir in flour. Slowly add milk. Add seasonings. Serves 5-6

Pork and Sauerkraut

We keep this simple. Please don't rinse the sauerkraut.

2 quarts sauerkraut
1 lb. pork country ribs
freshly ground pepper

Place one quart of sauerkraut in a large casserole dish. Place country ribs on top and season with pepper. Place the remaining pound of sauerkraut on top of ribs. Bake at 325* for 2-3 hours.
Serves 6-8.

We serve this on New Years Day (no fuss), with Bob's mashed potatoes, applesauce, and french bread.

Pork on Spanish Rice

The Lilley version.

1 c. uncooked rice
1/2 c. chopped green pepper
1/2 c. chopped onion
1 t. minced garlic
1/3'd a small can of water chestnuts, coarsely chopped
1/2 t. salt
freshly ground pepper to taste
8 oz. tomato sauce
1 qt. whole tomatoes with liquid (squished)

Mix all together in a large casserole.
Place 4-6 pork chops on top of rice mixture. Season pork with garlic salt and freshly ground pepper.
Bake at 350* for 45-60 minutes.

Serves 4-6..

Pork Medallions with Tarragon Mustard Sauce

Elegant and easy. From Bon Appetit, October 1985, page 50.

2 T. butter
4 1 1/2" thick tenderloin medallions, trimmed
1/2 c. beef broth
3/4 t. dried tarragon, crumbled
1/2 c. whipping cream
1 T. dijon mustard
Salt and freshly ground pepper

Melt butter in medium skillet over medium-high heat. Add pork and sauté until cooked through, 5-8 minutes per side. Transfer to serving dish; cover and keep warm.
Pour off fat from skillet. Add broth and tarragon to skillet and cook over high heat until reduced to 1/4c., about 10 minutes. Stir in cream and cook until thickened, about 3-4 minutes. Whisk in mustard. Season with salt and pepper. Spoon sauce over medallions. Serve immediately.
Serves 2. May be doubled or more.

Stir Fry Pork with Greens and Hoisin

Original, from our Taipei, Taiwan days. Another of Austin's favorites.

1 lb. pork, cut into narrow strips (about 1/4x1")
2 T. cornstarch
1 t. sesame oil
Soy sauce to coat meat (about 1/4c.)
1 medium to large head of bok choy, coarsely chopped
1 T. peanut oil
2 H.T. (heaping tablespoons) Hoisin sauce

Toss the pork with the cornstarch, sesame oil, and soy sauce. Sauté in 2 or 3 batches.
Stir fry the bok choy in 1T. oil. Add cooked meat to reheat. Stir in Hoisin sauce until well mixed.
Serve over rice. Serves 4.

Chinese Oven Fried Pork Chops

We have used this recipe for so long that I don't have a clue where I got it. It's pre kids, and they are in college and law school.

1 egg
2 T. soy sauce
1 T. sherry
1/8 t. ground ginger (I use bottle finely minced)
1/2 t. garlic powder (see how old this is, I don't even own garlic powder anymore - try garlic juice)
Sally' s bread crumbs
4-6 pork chops

Spray a non-stick jelly roll pan with cooking spray for non-fat frying
Beat egg, soy, sherry, ginger, and garlic together. Dip chops into egg mixture, then press into bread crumbs.
Bake at 350* for 30 minutes. Turn and bake 20 minutes.

Dilled Pork Loin

Found on the Kahn's package of pork, I bought a couple years ago. Quick and easy!

4 boneless pork loins, 1/2" thick
2 T. mayonnaise
2 T. dijon mustard
2 T. lemon juice
2 t. dill weed
1 T. butter

Blend mayonnaise, mustard, lemon, and dill. In heavy skillet, melt butter over medium-high heat. Add pork and brush with dill sauce. Cook, turning often, and brushing often with sauce until lightly browned, about 10 min. Serve with remaining sauce.

Pork Piccata

Piccata is quick and easy. This is the Lilley version.

1 lb thinly sliced pork loin (partially freeze to cut thin - or cut 1/2" and pound thin)
1/4 t. freshly ground pepper
1 c. flour
Olive oil for cooking
1 t. minced garlic
1/2 c. chicken broth
juice of 1/2 a large lemon
1/2 c. Martini Rossi dry vermouth
1 T. capers, coarsely chopped
3 T. chopped parsley

Dredge pork in peppered flour. Heat olive oil and add garlic . Brown pork and set aside. Add chicken broth and reduce to 1/8 cup. Add lemon, wine and capers. Reduce briefly and return meat to the pan. Add parsley. Shake the pan so that the sauce is thickened by the flour on the meat.

Pork Chops Dijon with Onions

Quick and Easy. Found in the New Diet Cookbook, page 128.

3 T.. dijon
2 T. low cal Italian dressing (we make Good Seasons low cal recipe with one of our flavored vinegars)
1/4 t. freshly ground pepper
4 loin pork chops 1/2" thick (1 1/4 lb.)
non-stick spray
1 medium onion, sliced 1/4" thick

Brown meat on medium-high heat. Set aside. Add onion and cook on medium for 3 minutes. Push aside and return chops to pan. Spread mustard mixture over chops. Cover and cook over med- low for 15 minutes. Serve onion over chops.

Pork in Lime Sauce

A nice refreshing idea for pork. It is from La Grillade Restaurant of the Chiang Inn, Chiang Mai, Thailand - found in Bon Appetit, November 1991, page 26.

2 T. vegetable oil
1 1/4 lb. pork tenderloin
2 T. butter
2 T. chopped onion
2 T. chopped shallots
1/2 c. dry white wine (we use Martini Rossi dry vermouth)
1 c. chicken stock or broth
1/2 c. beef stock or broth
1 c. whipping cream
2 T. fresh lime juice

Brown pork in oil. Bake at 400* for 20 minutes.
Melt butter and sauté onion and shallot about 3 minutes. Add wine and reduce by 1/2 (5 min). Add stocks and reduce to 6 T. (13 min.) Add cream and reduce to 1 cup (7 min.) Mix in fresh lime. Salt and pepper to taste.
Spoon sauce onto plates. Fan 1/4" slices of pork over the sauce.

I like to serve this with broccoli with butter and sliced almonds, French bread and strawberry spinach salad.

Chinese Pork Tenderloin

This wonderful pork roast is tender on the inside and has a flavorful crust. We found this recipe in a cookbook that we bought in Taipei, Taiwan in 1970, The Fine Art of Chinese Cooking.

1 pork tenderloin (a loin roast works well too)

4T. soy sauce
1T. sherry
1T. cornstarch
1/8t. freshly ground pepper
1 cloves garlic, minced

Put pork in a baking pan. Mix together the sauce ingredients.
Bake at 275* (pork benefits from slow cooking) 45 minutes per pound, or until meat thermometer reads 170*. Brush the sauce on frequently, especially the last half hour of cooking time.

This is particularly good with Cheesed Baked Mashed Potatoes and stir-fried spinach.

Pork Marsala and Mushrooms

Adapted from Bon Appetit, October 1980, page 98.

4 slice of pork loin, pounded to 1/8"
2T. canola oil
3-4 large mushrooms, sliced
2/3c. Marsala (the real stuff, not the cooking kind)
1/3c. chicken broth
Seasoned flour (salt pepper and garlic with some paprika)
1t. butter (to finish)

Dredge meat in seasoned flour. Quickly fry in oil. Keep warm in 200* oven. Add mushrooms to pan, adding a bit of butter if needed. Add Marsala and stock, cooking until reduced by 1/2. Top off with 1t. butter. (Most recipes call for 2T. butter, we reduced the fat.)
Dip the meat in the sauce to coat and serve, pouring any remaining sauce over the pork.

Serves 4.

Spinach Crepes with Ham Sauce

A must have recipe. It can be made ahead and assembled when you are ready to serve. It is inexpensive. It is eye appealing. It tastes great! I found this in a Palm Beach newspaper food section in 1971.

Crepes:
1c. flour
1/2t. baking powder
1/2t. salt
2 eggs
1c. milk
Combine dry ingredients. Combine eggs and milk, beating slightly. Add dry ingredients to egg mixture and beat until smooth. Refrigerate for 1 hour. For each crepe pour 3T. of batter, all at once, into heated lightly buttered 6" skillet. Rotate pan quickly to spread batter evenly over bottom of pan. Brown underside, turn and cook second side. Stack crepes and refrigerate or freeze until ready to use.

Filling:
1c. chopped onion
2T. butter
10 oz. frozen chopped spinach, thawed
1c. grated swiss cheese
1T. Dijon Mustard (originally called for just 2t.)
1/4t. salt
1/4t. nutmeg
Sauté onion in butter until tender, not brown. Add spinach; cook until spinach is tender and moisture in evaporated. Stir in cheese, mustard, salt and nutmeg. Fill crepes using about 1/4c. filling for each crepe; roll up. (I serve directly on to individual plates, but the original recipe says, "Arrange in lightly buttered chafing dish and heat thoroughly.")

Ham Sauce:
2T. butter
2T. flour
1/4t. salt
1c. milk
1/2c. half and half
2T. Dijon mustard (originally called for just 2t.)
1 1/2c. diced fully cooked ham (about 1/2lb.)
Melt butter in saucepan; stir in flour and salt. Add milk, half and half and mustard. Cook, stirring constantly, until thickened. Fold in ham and heat. Serve sauce over crepes.

Makes 8 filled crepes. (I serve two to a person.)

This is nice for a ladies luncheon, served with my Tomato Aspic and French bread with herbed butter.