Pork

Orange-Honey Glazed Roasted Turkey Breasts
thecozyaprondotcom

Yield: Serves about 8

Ingredients:

• 2 (2-3 pound) half turkey breasts, bone-in and skin on
• Canola or olive oil
• Salt
• Black pepper
• 2 teaspoons herbs de Provence
• 1 teaspoon paprika
• Orange-Honey Glaze (recipe below)
• 1 teaspoon chopped fresh rosemary leaves
• 1 teaspoon fresh thyme

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Preparation:

-Preheat the oven to 375°, and line a baking sheet with foil.

-Place the turkey breasts bone-side down onto the baking sheets, and drizzle with a couple of tablespoons of the oil; sprinkle a couple of good pinches of salt and black pepper over each of the turkey breasts, along with the herbs de Provence and the paprika divided equally among each.

-Insert a digital thermometer into the thickest part of one of the breasts.

-Next, pour half of the Orange-Honey Glaze into two separate small bowls, reserving one half for after the turkey is sliced, and using the other half to brush over the turkey as it roasts.

-Place the turkey breasts into the oven to roast, and after 30 minutes, brush them liberally with the glaze.

-Continue to roast for another 10 minutes, and then brush on more of the glaze.

-Continue to roast for another 10 minutes, and brush once more with the glaze; roast for about another 10 minutes, and remove the breasts from the oven once the internal temperature reaches 165°.

-Allow the turkey breasts to rest for about 10 minutes before slicing the meat; then once sliced, drizzle just a little of the reserved glaze over the slices, and sprinkle over the fresh rosemary and thyme before serving.

Orange-Honey Glaze Ingredients:

• ¾ cup honey
• 1 teaspoon, heaping, orange zest
• ¼ cup fresh squeezed orange juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon cracked black pepper

Preparation:

-Add all of the ingredients to a small sauce pan, and whisk to combine; bring to the boil and reduce the heat to low to gently simmer the glaze for 10 minutes.

-Pour the glaze into a bowl or glass container, and allow it to cool until thickened and glossy before using.

how to cook the best ribs in the oven

Seriously, for the best-ever way to make fall-apart, barbecue ribs, follow these directions > How to Cook the Best Ribs in the Oven

First things first.  There is a membrane that runs down the rib rack that you need to remove and get rid of.  Don’t worry, it’s totally easy.  Just slip a knife under the membrane, wiggle it loose from the rack and pull it to remove it.  Sometimes it’s easy to grab it with a paper towel if it seems a little too slippery to pull.  

Lay out a couple of pieces of foil (I use the heavy duty), and place your ribs on top.  Sprinkle the ribs with your favorite dry rub (you can look for those in your market’s spice aisle, or you can make your own).  I like to use anything that has a smoky flavor to it.

Lay a couple more pieces of foil on top of the ribs and crunch the edges together to make a big package.  Do the same with your second rack of ribs.  Now for the fun part- pop them into a 275 degree oven for 3 1/2 to 4 hours.  Just let them be!

Slow Cook Down Home Pork Chops and Gravy

Photo by AZPARZYCHIngredients 

• 1/2 cup all-purpose flour
• 1 1/2 teaspoons dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 6 lean boneless pork chops ( 1 in. thick)
• 1 (10 3/4 ounce) cans condensed chicken broth
• 2 tablespoons vegetable oil

Directions

1. Combine 1st four ingredients in a shallow dish.
2. Dredge chops in flour mixture and set aside.
3. Combine what is left of the flour mixture w/ the chicken broth and pour into your crock pot.
4. Pour oil into a large skillet and cook the chops in hot oil until browned on both sides.
5. Place chops in crock pot and cook covered on High for about 2 to 5 hours or until tender.
6. Serve w/ hot rice and/or mashed potatoes.
7. ++If the gravy becomes too thick just add a little water. If you accidentally add too much water then add a little more flour.
8. Season w/ salt and pepper too your taste.

Hungarian Pork Stew Recipe

steamykitchendotcom

ingredients:

8 medium yellow onions, chopped to medium dice1/3 cup canola/vegetable oil, plus more for frying9 3/4-inch thick boneless center cut loin pork chops, trimmed of fat, sliced in half length-wise, pounded 1/4 inch thin (if you’re lucky enough to find the thin loin chops, you’ll only have to pound them thin)1 tablespoon salt1 tablespoon pepperflour for dredging3 tablespoons sweet Hungarian paprika6-8 cups water, or enough to fully immerse all ingredients in the potVegeta to taste, approximately 1 tablespoon (but if you can’t find it, just use vegetable/chicken soup seasoning packets)1 cup sour cream

directions:

1. In a large pot (6 qt) over medium to medium-high heat, add onions and canola oil. Saute onions until they are translucent, but not browned. Add more oil when necessary to keep them slick in the process. When the onions have finished cooking, turn down heat to low, add paprika to mixture and stir to mix well.

2. Season each side of the pork slices generously with salt and pepper. Dredge the slices in flour on each side.

3. In a frying pan over medium-high to high heat, heat about an inch of canola or vegetable oil. Fry each slice of pork until just barely golden brown around the edges, about 1-2 minutes, flipping halfway through. If they are thin enough, this will be enough to cook them fully. Lay them between sheets of paper towel on a plate to catch excess oil.

4. Cut each of the pork slices in half and place them back in the pot with the onions. Add enough water to the pot to cover the pork and onions. Cover pot and simmer on medium heat for 45 minutes to 1 hour. Stir occasionally.

5. When the stew is thickened up a bit from the flour and the onions are starting to disappear, it is ready for the final seasoning. Add salt, pepper and Vegeta seasoning to taste. Add sour cream and stir until the stew is a rich, thick consistency.

Mustard Crusted Pork Chops

Mustard Crusted Pork Chops
Serves 4 to 6

4 (10-12 ounce) bone-in pork chops, preferably frenched
1/2 cup whole grain mustard
2 1/2 tablespoons Dijon mustard
2 garlic cloves, minced
3 tablespoons extra virgin olive oil
Salt and pepper to taste

1. Preheat grill to medium heat. (4-5 seconds using hand test)
2. Pat pork chops dry with a paper towel and season with salt and pepper.
3. In a small bowl whisk together the mustards and garlic. Brush over both sides of chops and allow to sit for 30 minutes.
4. Brush grill with oil and grill chops for 6 to 7minutes. Baste chops with additional mustard marinade and flip. Grill for an additional 4 to 5 minutes or until barely pink in the center. (cook for 2 to 4 additional minutes for well done) Season with salt and pepper.
5. Remove from grill and allow to sit for 5 to 7 minutes before serving.

Crock Pot Kalua Pork

I got this recipe from Rachel of La Fuji Mama who I met last year at Pom Harvest Fest.

Crock Pot Kalua Pig
Adapted from La Fuji Mama


Ingredients:

• 3 lb pork shoulder blade roast, lean, all fat removed
• 1 tbsp liquid mesquite smoke
• 1 tbsp coarse sea salt

Directions:
Place pork in the crock pot and stab it all over with the tip of a knife. Rub sea salt all over pork. Drizzle the liquid smoke all over and set crock pot to low; cook about 16 hours.

Remove from crock pot and place on a large platter. Remove any fat you may have missed and shred pork with two forks. Discard liquid reserving a little as needed to keep pork moist.

Pork Tenderloin with Pan Saucechefmommydotblogspot

This recipe is not new to the blog. I posted it about 2 years ago but it definitely warrants a re-post and an updated picture.

This is my "go-to" pork tenderloin recipe. It's pretty foolproof and sure to be a hit with all-ENJOY!


I'm pretty happy with the time change from last week. I can actually start taking pictures of dinner dishes again--Yay!!


I served this up with some roasted "teeny-tiny" baby potatoes and my daughter's favorite veggie, brussel sprouts!

Ingredients:
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.