Pork Recipes

 

 

 

 

 

 

 

 

 

 

 

                  BONE IN APRICOT GLAZED HAM


2 c apricot jam

2 T. Dijon mustard

2 T butter

2  T fresh sage, minced

1 T red wine vinegar

1 bay leaf

Pinch of ground gloves

Pinch of cinnamon 


Take ham and score the fat careful not to cut to deep

Put a thin layer of glaze on

Bake in a 250 oven basting often till heated through and looks great…

Note : I was using a pre cooked ham

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                               EASTER HAM


7 lb/3.2 kg bone in skinless ham

Mix ¼ cup each of:

Extra virgin olive oil aged balsamic vinaigrette

Maple syrup

Add 1 tsp Dijon mustard

Set aside

Cover and Bake scored ham in a 325 for 1 hour

Brush some of the glaze (small amount) on it

After 1 hr uncover and bake another hour glazing every 20 minutes

Tent and let ham rest 15 minutes before serving

 * Note you can use any vinaigrette (bottled store bought) that you like the combo of ingredients, just add the maple syrup to it and mustard


* I sometimes use jam instead of vinaigrette for a sweeter glaze

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                     HAM WITH MAPLE GRAVY


1 fully cooked boneless ham (6 lbs)

30 whole cloves

¾ c maple syrup

4 tsp ground mustard

2 c apple juice 3 T cornstarch

3 T water

2 T butte

6 med tart apples, cored and cut into ½ inch slices


Place ham on a rack in a shallow roasting pan.

With a sharp knife make a diamond patters on the surface of ham

Push clove into each diamond

Combine ½ c maple syrup and mustard, pour over ham

Pour apple juice into pan. Bake at 325 for 1 ½ to 2 hours 

Remove ham and transfer pan juices to saucepan

Combine cornstarch and water, add to pan juices once they are boiling turn down to simmer.

In a frying pan add butter remaining syrup and apples. Cook 10 minutes until tender.

 Serve slices ham with apples and gravy.

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 Pork Loin Roast with Pan Potatoes

 INGREDIENTS

5 pound centre cut pork loin roast, bone in (about 5 to 6 ribs)

1 small bunch rosemary, chopped or to taste

2 to 3 garlic cloves, chopped

Olive oil, as needed

6 medium to large Yukon gold potatoes, peeled, cut into large chunks

1/2 cup white wine, for sauce

1 cup stock or water, for sauce

1 head Tuscan kale, thick stems removed, roughly chopped

Salt and freshly ground pepper, to taste

Butcher's twine or kitchen string

PREPARATION

Preheat oven to 400 degrees F.

Combine rosemary and garlic in a small bowl and cover with olive oil.

Remove bones from pork loin and set aside. (Alternatively, get the butcher to do this for you but make sure to get the bones.)

Massage some of the rosemary garlic mixture where the bones were. Truss bones back to roast with butcher’s twine. Rub remaining rosemary and garlic mixture all over roast. Season with salt and pepper. Add roast and potatoes to roasting pan. 

Season potatoes with salt and pepper. Drizzle olive oil over potatoes and roast.

Roast pork until internal temperature reads 155 to 160 degrees F., about 1 hour 15 minutes to 1 hour 30 minutes, depending on thickness of roast. Roast potatoes, turning occasionally until golden brown and fork tender. 

(Remove from roasting pan if they are done before the roast.)

Tent roast with foil and let rest before slicing, about 15 minutes. Remove potatoes and keep warm.

Add wine and stock or water to roasting pan, scraping pan to incorporate the pan juices into the sauce. Bring to a boil. 

Reduce for 3 to 5 minutes.

Blanch kale in boiling salted water for 2 to 3 minutes. Drain and set aside.

Remove twine and slice pork. Serve kale, potatoes and pork on a large platter. Drizzle with the sauce






 

Pork Loin Roast with Pan Potatoes
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              PULLED PORK SLOW COOKED IN THE OVEN

RUB                                                                    3 -5 lb shoulder roast

3T paprika
1T garlic powder
1T brown sugar
1T dry mustard
3T kosher salt
Rub roast with the rub above
Place in a 300 degree oven and cook for 6 hours. 

Or you can slice some onions and use BBQ sauce and slow cook for 10 hrs

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                          ROLLED PORK BUTT

Open the pork butt up to 1 inch thick ( like a book)

Rub with olive oil and chopped garlic
In a bowl add
Rosemary
Parsley
Sage
Spread on pork
Sprinkle with salt & pepper
Add chopped parsley, grated lemon zest, little bit of orange zest
Little chili flakes and fennel seed

Roll up and tie with string.
Place in a roasting pan, fat side up, on a rack
Sprinkle with sea salt and fresh ground pepper

Cook covered at 350 for 2 hours . Remove foil and cook another hour.

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                SLOW COOKER PORK LOIN ROAST

Brown the pork loin roast on all sides in some Vegetable Oil
Set aside
2-3 sliced ( ½ moons) onions, caramelize in butter and oil on low heat
IN SLOW COOKER ADD
1 c white wine
1 c chicken stock
¼ c or 4 T of tomato paste
2 T apple cider vinegar
2 bay leaves
Salt & Pepper
Add onions
Place roast on top of onions
Cook for 5 hours on low or 6 hours if your pork loin has the bone in

Let roast rest on the counter
Take the sauce in the bottom of the slow cooker and pour into saucepan
Skim off any fat
Bring to a boil
In a small bowl add equal amounts of corn starch and cold water
Add to sauce until you get the desired thickness
Last minutes add chopped parsley
Serve the gravy with the roast

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               SLOW COOKER PULLED PORK SANDWICHES

Rub for pork                                                    6 -7 lb. pork butt or shoulder roast

3 T paprika
1 T garlic powder
1 T brown sugar
1 T dry mustard
3 T kosher salt
Mix together and marinate for 1 hour or more

Slice 3 onions and put in the bottom of slow cooker
Add roast
Top roast with ½ cup of BBQ sauce

Cook on slow for 10 hrs. Place on cookie sheet and shred with 2 forks
Toast bun, add pulled pork topped with onions and juice left in slow cooker
* you may want to add more bbq sauce to buttered bun

To freeze Pour liquid and pulled pork into container and freeze.
To reheat. Pour container into a pot and heat on top of stove.
Add fresh bbq sauce and onions if desired

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                SLOW COOKER PORK SHOULDER

DRY RUB
1 package of seasoning mix ( whatever you like0
1 T paprika
1 tsp pepper

LIQUID FOR SLOW COOKER
In a bowl add
½ c chicken stock
½ c brown sugar
¼ c soya sauce
1 c. chili sauce
1 can pineapple juice (8 oz)
Whisk together

BOTTOM OF SLOW COOKER
1 sliced onion
Chopped carrots
Chopped celery
Place pork shoulder on top with the fat side up
Pour half of the sauce over roast
Cook on low for 8-10 hrs.

Take the other half of sauce and heat pouring over meat when done just before serving

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Pork Tenderloin with Mushrooms and Gravy

1 lb pork tenderloin
¼ tsp salt & pepper
2 T vegetable oil
1 shallot
8 oz mushrooms ( mixed)
¼ thyme
1 ¼ c chicken broth ( can use ¼ c white wine)
1 tsp butter & flour
Sprinkle pork with salt & pepper.
Heat oil in oven proof frying pan
Brown meat on all sides
Roast in a 400 degree oven for 18 min
Remove roast to cutting board and tent with foil
Put frying pan on stove and add butter, shallot’s, & mushrooms
When mushrooms are brown add flour
Add chicken broth, thyme
When thick serve over sliced Tenderloin

 

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     PORK TENDERLOIN WITH BLUEBERRY SAUCE

½ tsp thyme, dried
Salt & Pepper
1 pork tenderloin
1 tsp vegetable oil

Blueberry Sauce

¾ c dry white or red wine
1 c frozen blueberries ( wild blueberry work best)
1 T sugar
1 tsp lemon zest
1 ½ tsp cornstarch in 1 ½ tsp cold water

In a oven proof frying pan heat oil
Add thyme, salt & pepper to pork and brown
Transfer to 350 degree oven cook for 30 minutes (160 degree)
Let stand for 5 minutes

In same pot remove the grease
Add wine and bring to a bowl
Reduce for 3 minutes
Stir in blueberries, sugar, lemon, and return to a boil
Add cornstarch with water to thicken
Place sauce on the bottom of a meat plate and top with pork medallions

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