Pork

Pork Loin Roast

Ingredients

– 1 cup ketchup
– 1/2 cup water
– 1/4 cup wine vinegar
– 2 tablespoons cooking oil
– 2 tablespoons minced dried onion
– 2 tablespoons Worcestershire sauce
– 1 tablespoon brown sugar
– 1 teaspoon mustard seed
– 1 teaspoon dried oregano, crushed
– 1 bay leaf
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
– 1/4 teaspoon chili powder
– 1 pork loin roast

Instruction

For sauce, in a saucepan combine ketchup, water, wine vinegar, oil, onion, Worcestershire sauce, brown sugar, mustard seed, oregano, bay leaf, salt, pepper, and chili powder. Bring to boiling; reduce heat. Simmer the sauce uncovered, 20 minutes; remove bay leaf.

Place pork loin roast on a barbecue grill (the side that is off), insert a meat thermometer near center of roast. Lower hood. Grill for 1 – 1-1/4 hours or until meat thermometer registers 170 F degrees for well done. Brush with sauce frequently during the last 30 minutes of grilling.

Makes approximately 4-6 servings.

Pork Roast Florentine Style

Ingredients

– 1 pork roast
– 1 spring fresh rosemary
– 1 garlic clove, slivered
– 3 whole cloves
– salt and pepper to taste
– 1/2 cup water

Instruction

With a sharp knife, make slits in the meat and insert small tufts of rosemary and slivers of garlic. Stick cloves of garlic into the meat, season with salt and pepper, and place it in a roasting pan with the water. Roast in a preheated (350°F) oven, basting occasionally until the water has almost disappeared and the meat is done (about 1 hour). Remove from the pan and serve hot or cold.

Pork Chops with Black Currant Preserves

Ingredients

– 1/4 cup black currant preserve
– 1-1/2 tablespoons prepared Dijon style mustard
– 6 portions pork chops thick
– salt and pepper to taste
– 1/3 cup white vinegar
– garnish with watercress (optional) or parsley

Instruction

Mix preserves and mustard together in a small bowl and set aside. Heat a nonstick skillet, just large enough to hold the pork chops comfortably, and brown them slightly on both sides. Season with salt and pepper to taste and spoon the currant and mustard mixture evenly over them. Cover, reduce the heat and cook for 30 minutes or until they are done. Place the chops on a serving platter and keep them warm in the oven. Remove the excess fat from the skillet. Add the vinegar, set pan over medium heat and bring the juices to a boil, stirring and scraping up any brown bits. When the sauce is reduced by about one third, pour it over the pork chops and serve immediately.

Pork Chops and Scalloped Potatoes

Ingredients

– 4 portions pork chops
– 1 tablespoon cooking oil
– 2 tablespoons sherry
– 1 can cream of mushroom soup
– 1/2 cup sour cream
– 1/4 cup water
– 2 tablespoons chopped parsley
– 4 cups potatoes, thinly sliced
– 2 onions, sliced
– 4-6 mushrooms, sliced

Instruction

In a skillet, brown the pork chops on both sides. Remove from skillet and set aside. Deglaze the pan with the sherry. Add the onions and mushrooms and cook for about 2 minutes. Remove from heat and blend in the soup, sour cream, water, and parsley. In a 2-quart casserole dish alternate layers of the soup mixture and potatoes, that have been sprinkled with salt and pepper. Top with the pork chops; cover and bake at 375 degrees F for 1-1/4 hours.

Beer And Honey Barbecued Ribs

Ingredients

– 4 racks of baby back ribs
– 3 cups of beer
– 1 cup honey
– 2 tablespoons lemon juice
– 2-1/2 teaspoons salt
– 1-1/2 teaspoons dry mustard
– 2 teaspoons ginger
– 1-1/2 teaspoon nutmeg

Instruction

Marinate racks of baby back ribs in all ingredients for 3 hours, turning frequently. Barbecue, basting with marinade.

You can precook ribs in an oven for an hour at 300 degrees F turning every 15 minutes and finish on a barbecue.

Teriyaki Pork Kebobs

Ingredients

– 2 pounds pork tips
– 1/3 cup soy sauce
– 2 tablespoons packed brown sugar
– 2 tablespoons vegetable oil
– 2 tablespoons dry sherry or saki
– 1 teaspoon ginger
– 1 clove garlic, minced
– 1-19 oz. can pineapple chunks

Instruction

In a measuring cup stir together; soy sauce, sugar, oil, sherry, ginger root, and garlic until sugar has dissolved. Pour over 2 pounds of pork tips and toss to coat. Cover and refrigerate for at least 2 hours or overnight, stirring occasionally. Remove from refrigerator 1 hour before cooking. Drain off marinade and reserve. Alternately thread meat and pineapple onto long oiled skewers, being careful not to pack tightly together or the pork will not cook through. Barbecue on greased grill over medium-high heat turning and brushing frequently with reserved marinade. Cook for 15-20 minutes or until pork is no longer pink in the center. Do not overcook.