1-1 1/2 lv boneless pork loin
1/2 C Storandt Farms Berry Cranberry Jam
1 tsp dried thyme
Put pork loin in the slow cooker. Mix the thyme with the jam and pour over the pork. Cook on low for 8-10 hours or on high for 4-6 hours
2 cups Sweet Baby Ray’s Original BBQ Sauce
1 quart Pulled Pork
6 cups Mac-n-Cheese, prepared
1 cup Garlic Crumbs
¼ cup Sweet Baby Ray’s Garlic Parmesan Wing Sauce
¾ cup Panko Bread Crumbs
4–6 lbs. Pork Butt, boneless
¾ cup Garlic, granulated
¼ cup pepper, black, ground
¼ cup salt, Kosher
Directions Using a cast iron pan, spray well with cooking spray. Mix the pulled pork and Sweet Baby Ray’s Original BBQ Sauce well. Once mixed spread the pork evenly in the pan. Top the pork with the prepared mac-n-cheese evenly covering the pork. Sprinkle the garlic crumbs over the mac-n-cheese. Bake in a 350 F oven for 30-45 minutes or until the crumbs are browned and you have reached an internal temperature of 165 degrees.
Place all ingredients in a large mixing bowl and mix well. To better incorporate the sauce into the crumbs, press and roll the bread crumbs in your hands – similar to rolling a meat ball. This will help distribute the sauce throughout the bread crumbs. Remove to a storage container and refrigerate until needed.
Place the pork into a pan. Generously season the pork on all sides with the garlic, salt and pepper. Cover with foil. Roast covered in a 350 F convection oven for 3-4 hours, or until the pork is fork tender and the meat can be pulled easily apart. Remove, uncover and let cool for 30-60 minutes where the pork is still hot/warm but manageable to be pulled apart. Pull the pork, slightly shredding the pork as you separate the fat from the meat. Place the pulled pork on a baking sheet and refrigerate to cool to below 41 F. Cover and reserve until needed. Discard the fat.
Melt ½ stick of butter in crockpot (sprayed w/ lots of Pam). Add 1# Kielbasa cut into 2” pcs. Top with 2 bags frozen Pierogies (your choice of flavor). In large saucepan melt ½ stick butter add 1 large thinly sliced onion & six slices chopped bacon. Sauté until onions are golden and bacon is starting to brown. Add 1 pint of heavy cream and 1 Tbs Balsamic vinegar. Reduce heat and simmer 3-4 minutes stirring constantly. Top Pierogies with 4oz shredded cheese. Add 1 – 8oz ctn sour cream to onion mixture and stir until smooth. Pour over the Pierogies. Cook on high for 2 hrs and stir to blend. Cook on low 2-4 hours. After stirring add salt, pepper, & Thyme to taste.
1 Tbsp. light brown sugar
1 tsp. salt
1 tsp. paprika
1 tsp. chili powder
¾ tsp. garlic powder
¾ tsp. cumin
¼ tsp. dry mustard
1/8 tsp. ground allspice
4-6 oz. pork chops
Combine 9 rub ingredients and rub over both sides of the pork chops. Grill on outdoor grill or cook indoors as follows: Heat a heavy skillet over medium high heat. Coat pan with cooking spray. Add pork and cook for 2 minutes on each side. Reduce heat to medium, and cook for approximately 5-6 minutes turning occasionally until done. Remove from pan and let stand 5 minutes.
1 Tbsp canola oil
4 – 4 oz. boneless center cut pork chops
¾ tsp salt-divided
½ tsp coarsely ground pepper, divided
1/3 cup chopped shallots (or leeks)
½ cup white wine
¾ cup chicken stock
¼ tsp dried leaf thyme
1 ½ Tbsp butter
Heat a large heavy skillet over medium high heat. Add oil and swirl to coat pan. Sprinkle pork chops with ½ tsp salt and ¼ tsp pepper. Add pork to pan. Cook 4 minutes, turn and cook an additional 3 minutes or until done. Remove from pan & keep warm. Add shallots to pan and sauté for 90 seconds. Remove pan from heat and add wine. Return pan to heat and cook 2 more minutes or until reduced by ½ scraping pan to loosen browned bits. Add stock and bring to a boil. Cook 4 minutes or until reduced to 1/3 cup. Add thyme, remove from heat and whisk in remaining ¼ tsp salt, remaining ¼ tsp pepper and butter. Spoon sauce over chops to serve.
2 – 3 lb. Pork Tenderloin
4 cloves Garlic, minced
1/4 cup of Balsamic Vinegar
1/2 cup of Chicken Stock or Water
1/2 cup of Brown sugar
1 TBSP Dry Mustard
1 tsp Rosemary
1/2 tsp Pepper
Prepare flour onto a counter or use a baking sheet to roll the dough. Roll out the loaf into a large rectangle, about the thickness of less than an inch. Set the dough at rest by covering it with a plastic wrap for about 12 minutes. Boil spaghetti, drain and let cool. Unwrap dough. Drop the spaghetti in the center into a bundle from one end to the other, length-wise, leaving space on the sides for the folding. Pour the sauce and mozzarella cubes onto the spaghetti. Make even slits on both sides of the dough to create folds or flaps for folding. The flaps should be of the same width and wide enough to hold the filling together without tearing. Fold the top and bottom part over the filling, in order to allow the first flaps to stick onto something. Start folding flaps. Left over right, right over left. Lastly, pull the last strip over and under the bread. Carefully place bread on a large, greased, baking sheet. Brush egg white and top with Parmesan cheese, gralic and parsley/oregano. Bake at 350 degrees for about 30 mins. Let it cool before slicing and serving. Place pork tenderloin in the slow cooker. Mix all ingredients in a bowl and pour over the tenderloin. Cook on high for 5-6 hours or on low for 8 -10 hours.
12-16 oz pork tenderloins
Salt & pepper
2 cups apple juice
(desired fresh ingredients, thyme, rosemary, etc)
¼ Ib Herb butter (softened butter w/ 1 tbsp fresh thyme, ½ tbsp chopped garlic, S&P)
Heat herb butter in a large sauté until it starts to turn brown. Add the tenderloins and sear on each side for 1 minute each side. Immediately place in your refrigerator for 20 minutes. Preheat oven to 500-550 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan on the bottom shelf of your oven. Bake 5 minutes (*per pound) Turn oven OFF and DO NOT OPEN the oven door for 40 minutes. Remove from oven and let rest 5-10 minutes. Slightly pink in the middle is a good thing. You want the internal temp to reach 145-150 degrees.
Method: Preheat grill to medium-high heat. Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork and sprinkle with cilantro. Arrange cheese and pickles over pork in a single layer. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Combine salt, pepper and oregano and sprinkle over pork. Place the pork on a grill rack coated with cooking spray. Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes. Remove from grill. Let stand covered for 5 minutes. Cut into 12 slices. I like mine a little spicer, so I normally use Famous Daves Signature Spicy, but that's just me. Enjoy
Season pork with cumin, salt and pepper. Heat oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until it shimmers. Add pork, in batches if necessary, and cook, turning as needed, until lightly browned on all sides, 5 to 6 minutes. Transfer pork to a bowl and set aside. Add onion to pan and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and sauté, stirring occasionally, until lightly colored, 2 to 3 minutes. Return pork to pan, along with stock and squash, and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 30 minutes. Add beans, tomatoes, corn and chilies and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.
Cook noodles according to package directions. Drain, rinse & set aside. Whisk together broth, vinegar, ketchup, sherry, brown sugar, fish sauce and chili garlic sauce in a large bowl. Add sliced pork and marinate for 10 minutes, Drain pork & reserve marinade. Heat oil in a wok or large frying pan over medium heat. Add drained pork and stir fry until cooked through. Transfer to a plate. Add ginger and garlic to the wok and stir fry 1 minute. Add carrots and stir fry 2 minutes. Stir in noodles, pork, reserved marinade, tomato & bamboo shoots. Stir fry 2-3 minutes. Garnish with peanuts and cilantro.
Slice asparagus on the bias into 1-inch lengths. Cook fettuccine according to package directions omitting salt and oil. Drain reserving ¼ cup of the cooking water. Heat olive oil in a large saucepan, add asparagus, ham, tomatoes & garlic. Cook stirring over medium heat for 3 minutes. Do not over cook! Add the drained fettuccine, crumbled goat cheese, cream, basil leaves, reserved pasta water, salt and pepper. Toss well over medium heat until blended. Serve immediately with grated Parmesan cheese.
Heat a large nonstick skillet coated with cooking spray over medium high heat. Sprinkle pork with oregano, salt & pepper and stir to coat pork with seasonings. Add pork to skillet and cook 1 minute on either side or until lightly browned. Remove pork from pan.
Add marinade to pan & heat until bubbling. Add pepper strips and cook for 2 minutes.
While peppers cook, combine broth, tomato paste and thyme. Stir with a wire whisk to combine.
Return pork to the pan and add broth mixture and artichokes. Cover pan, reduce heat & simmer 8 minutes or until thoroughly heated. Uncover pan, increase heat to medium high and cook about 2 more minutes until slightly thickened.
Serve over rice or pasta.