Category Archives: Pork

Recipes containing Pork

Crock Pot Pulled Pork dailycookingrecipes.net

Crock Pot Pulled Pork dailycookingrecipes.net
 
Author:
Recipe type: Dinner
Cuisine: Southern
Serves: 8
Prep time:
Cook time:
Total time:
 
Ingredients
  • 3 to 4 lb pork tenderloin
  • 32 oz Beef Stock
  • 1 Tbsp Chives
  • 1 tsp Chili Powder
  • 1 (18 ounce) bottle Sweet Baby Ray's Sauces
  • 8 hamburger buns, split and lightly toasted
Instructions
  1. Put pork loin in crock pot with beef stock.
  2. Cook on low for 8 hours.
  3. Drain meat.
  4. Pull Apart & Put in desired amount of BBQ Sauce.

 

Sweet & Sour Pork

Sweet & Sour Pork
 
Author:
Recipe type: Main
Cuisine: American
Serves: 4
 
Ingredients
  • 8 Pork Chops
  • ¾ cup white sugar
  • ⅓ cup white vinegar
  • ⅔ cup water
  • ¼ cup soy sauce
  • 1 tablespoon ketchup
  • 2 tablespoons cornstarch
Instructions
  1. Combined all ingredients, except pork, in small sauce pan.
  2. Bring to boil over medium heat, stirring continuously until mixture has thickened.
  3. Pork over pork chops and refrigerate for 2 hours.
  4. BBQ on grill until no longer pink.

 

Honey and Herb Pork Roast

Honey And Herb Grilled Pork Roast
 
Author:
Recipe type: Main
Cuisine: American
Serves: 8
 
Ingredients
  • 3 pounds pork chops
  • 1 cup beef broth
  • ½ cup honey
  • 1 teaspoon ground mustard
  • ¼ cup olive oil
  • ½ small onion -- chopped finely
  • 1 garlic clove -- minced
  • 2 teaspoons dried rosemary
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
Instructions
  1. Combine all ingredients, except pork roast
  2. Put pork roast in large plastic bag.
  3. Pour marinade over pork
  4. Marinate at least 4 hours in refrigerator, or overnight
  5. Remove pork roast from marinade, reserving marinade
  6. Bake at 350 F for 30 minutes per pound, basting occasionally
  7. Simmer remaining marinade for at least 5 minutes, serve drizzled over sliced roast

Chinese Fried Rice

Chinese Fried Rice
 
Author:
Recipe type: Side
Cuisine: Chinese
 
Ingredients
  • 6 slices bacon slices -- chopped
  • 2½ cups cooked rice -- cold
  • 2 tablespoons soy sauce
  • 2 eggs -- slightly beaten
  • ¾ cup chopped onions
  • ½ cup green peppers -- chopped
  • ½ cup celery -- chopped
Instructions
  1. In large skillet, cook bacon until brown, but not overly crisp.
  2. Remove bacon, retain 4 tablespoons of bacon fat.
  3. Add soy sauce, onions, peppers and celery and cook until tender.
  4. Add egg cook until egg is done.
  5. Add bacon and rice and stir until complete warmed.
  6. Serve & Enjoy !

Spiced Pork Baked In Corn Husk Blankets

Spiced Pork Baked In Corn Husk Blankets
 
Author:
Recipe type: Meat
Cuisine: Mexican
 
Ingredients
  • 1 Tbsp chile powder
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp brown sugar
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper
  • 1.5 to 2 lbs pork tenderloin, cut into 6 pieces
  • 6 clean dried corn husks, soaked for 1 hour in warm water, then patted to remove excess water, but not dry
  • butchers twine
Instructions
  1. Preheat oven to 375° F. Lightly oil a baking sheet. Lay the prepared corn husks out onto a work surface.
  2. In pie pan, mix together the chile powder, cumin, coriander, sugar, salt, and cayenne pepper.
  3. Press each piece of pork tenderloin into the spice mixture and gently set in a corn husk.
  4. Wrap the corn husk around the pork and tie securely with a couple pieces of butchers twine. Place each bundle onto a baking sheet.
  5. Bake for 25 to 30 minutes or until meat thermometer reads 145°F.
  6. Remove from oven and let rest for 5 minutes.
  7. Remove from husks and twine and serve.

 

Lasagna

Lasagna
 
Author:
Recipe type: Pasta
Cuisine: Italian
 
Ingredients
  • 1 lb. sweet Italian sausage
  • 1 lb. lean ground beef
  • ½ cup minced onion
  • 2 cloves garlic, crushed
  • 1 - 28 oz can crushed tomatoes
  • 2 - 6 oz cans tomato paste
  • 2 - 6.5 oz. cans canned tomato sauce
  • ½ cup water
  • 2 tablespoons white sugar
  • 1½ teaspoons dried basil leaves
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • ¼ teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • ½ teaspoon salt
  • ¾ pound mozzarella cheese, shredded
  • ¾ cup grated Parmesan cheese
Instructions
  1. In large stock pot, cook sausage, beef, onion, and garlic over medium heat.
  2. Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
  3. Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
  4. Simmer, covered, for about 1½ hours, stirring occasionally.
  5. Bring a large pot of lightly salted water to a boil.
  6. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. (If you prefer you can use the no cook noodles).
  7. In a bowl combine ricotta cheese with egg, remaining parsley, and ½ teaspoon salt.
  8. Preheat oven to 375° F
  9. Spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish.
  10. Arrange 6 noodles lengthwise over meat sauce.
  11. Spread with one half of the ricotta cheese mixture.
  12. Top with a third of mozzarella cheese.
  13. Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  14. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  15. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.
  16. Cool for 15 minutes before serving.
  17. pan lasagna photo

 

Mozzarella Meatballs

Mozzarella Meatballs
 
Author:
Recipe type: Main
Cuisine: Italian
 
Ingredients
  • 1 lb. lean ground beef
  • 1 lb. mild Italian sausage
  • 1 cup breadcrumbs
  • 1 Tablespoon Italian seasoning
  • 3 eggs
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ lb. mozzarella cheese, cut into cubes
  • Olive Oil
  • Marinara
Instructions
  1. In bowl mix beef, sausage, eggs, garlic, salt and pepper.
  2. Make approximately 2" balls.
  3. Press mozzarella cubes in to middle of balls.
  4. Drizzle skillet with olive oil and cook until brown.
  5. mozzarella meatballs cooking photo
  6. Put marinara sauce in sauce pan and simmer for 25 to 30 minutes or you can bake at 350F for 30 minutes.
  7. meatballs done photo
  8. Serve with spaghetti of your choice.

 

Hot Meatball Grinder

Hot Meatball Grinder
 
Author:
Recipe type: Sandwich
Cuisine: American
 
Ingredients
  • 1 lb. lean ground beef
  • 1 lb. mild Italian sausage
  • 1 cup breadcrumbs
  • 1 Tablespoon Italian seasoning
  • 3 eggs
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ lb. mozzarella cheese, cut into cubes
  • Olive Oil
  • Marinara
  • 8 grinder rolls
Instructions
  1. In bowl mix beef, sausage, eggs, garlic, salt and pepper.
  2. Make approximately 2" balls.
  3. Press mozzarella cubes in to middle of balls.
  4. Drizzle skillet with olive oil and cook until brown.
  5. Meatballs Cooking Photo
  6. Put marinara sauce in sauce pan and simmer for 25 to 30 minutes or you can bake at 350F for 30 minutes.
  7. hot meatballs done
  8. Serve on grinder rolls.

 

Sweet Chili Glazed Pork Tenderloin Medallions

Sweet Chili Glazed Pork Tenderloin Medallions
 
Author:
Recipe type: Pork
Cuisine: American
 
Ingredients
  • 1 tsp chili powder
  • ½ tsp kosher salt
  • ⅛ tsp black pepper
  • 1 lb lean pork tenderloin, cut into thin circles
  • 2 tsp cooking oil
  • ¼ cup natural apple cider
  • 1 Tbsp real maple syrup
  • 1 tsp apple cider vinegar
Instructions
  1. Mix chili powder, salt and pepper, and sprinkle over pork.
  2. Add oil to a frying pan and heat over medium-high heat until oil is sizzling.
  3. Add the pork and cook until slightly browned.
  4. Remove Pork.
  5. Add the apple cider, maple syrup, and apple cider vinegar to frying pan and stir to combine and reduce heat to medium-low.
  6. Add Pork back to frying pan and coat with sauce.
  7. Cooking, stirring occasionally, until the sauce thickens into a glaze.
  8. Server immediately.