Slow Cooked Parmesan-Herb Pork Loin with Chunky Tomato Sauce

1 cup chopped red onion (about 1/2 very large red onion)

1 cup chopped carrots (2 large)

1 1/2 cup chopped fresh fennel (1/2 large fennel)

2 garlic cloves, chopped

2 Tbsp olive oil

1 tsp garlic powder with parsley

1/2 cup red wine

1 cup Arbor Mist Blackberry Merlot

1 (28-oz) can crushed tomatoes

1 (14.5-oz) can Stewed Tomatoes

1 heaping tsp chicken bouillon granules

1/2 cup water

Salt & Pepper to taste

1/4 cup grated Parmesan cheese

1 Tbsp fresh rosemary, chopped

1 Tbsp fresh Oregano, chopped

1 Tbsp fresh flat-leaf parsley, chopped

1 (2-lb) boneless pork loin roast

Hot cooked pasta (thin spaghetti)

Heat olive oil in a large skillet and saute the onion, carrots, fennel, and garlic for about 5 minutes over medium high heat or until tender.  Add garlic powder.  Increase heat to high and stir in red wine and blackberry merlot.  Bring to a boil, stirring occasionally, and boil until reduced by half.

Add crushed tomatoes, Stewed tomatoes, chicken bouillon granules and water.  Bring to  boil, stirring occasionally.  Taste and season with salt and pepper.  Transfer mixture to a large, deep, oven-proof pan (or to a crockpot).

Stir together the Parmesan cheese, rosemary, oregano and parsley.  Sprinkle pork loin with salt and pepper and then rub the Parmesan mixture into the pork, pressing to adhere. 

Place the pork roast in the pan (or crockpot) with the tomato sauce.  Cover pan and bake at 325^F for about 4 hours (or crockpot on Low for 8 hours). 

Carefully remove the pork from the slow cooker and let stand 5 minutes.  Slice pork and serve with sauce over hot cooked pasta.

This sauce was absolutely delicious!  10 Stars!!  The pork was dry.  I would definitely make this again, and I think the sauce would be wonderful with Italian Sausage instead of the pork loin!  In any case, I'll definitely make this again!

Adapted from a Southern Living recipe (2016 Annual Cookbook)

Hawaiian BBQ Pork Medallions

Hawaiian BBQ Pork Medallions with Pineapple-Sriracha Glaze and Sesame Slaw

2 green onions, washed and patted dry
1 lb pork tenderloin, trimmed, rinsed and patted dry
1/4 cup Teriyaki Glaze
1 Tbsp Toasted Sesame Oil
1/4 cup Seasoned Rice Vinegar
3/4 cup pineapple juice
1/3 cup mayonnaise
1 tsp sugar
8 oz coleslaw mix
2 tsp olive oil
1 tsp Sriracha

Trim and cut 2-inch pieced from the green tops of green onions.  Slice pieces into very thin strips and place in a small bowl of cold water to "curl" into a garnish.  Trim and thinly slice remaining green onions on an angle, keeping white and green portions separate.  Set aside.

Slice the pork tenderloin into 8-10 slices (1/2"-3/4" thick).  Season with a little pepper if desired.
Set aside.

In a large bowl, combine the Teriyaki Glaze, white portions of the sliced green onions, half the Toasted Sesame Oil, half the rice vinegar and half the pineapple juice.  Place the pork medallions in marinade, toss to coat evenly, and let sit 10 minutes.  While Pork marinates, make the Slaw.

In another large bowl, combine remaining green portion of green onions, mayonnaise, remaining rice vinegar, remaining sesame oil and sugar.  Add slaw mix and toss with dressing to coat.  Cover and refrigerate until serving time.

Remove pork from marinade and pat very dry with paper towels.  Reserve marinade!

Heat 2 tsp olive oil in a large non-stick pan over medium-high heat.  Add pork to hot pan and cook until pork reached a minimum internal temperature of 145^F, 3-4 minutes per side.  Remove pork to a plate.

Add the remaining marinade, remaining pineapple juice and Sriracha to the pan and cook, stirring occasionally, until a sticky glaze forms, 3-4 minutes.  Remove from burner, return pork and any accumulated juices to the pan and flip to coat.

Serve with Slaw.  Garnish with green onion curls.  Excellent with Baked Sweet Potato on the side!

Adapted from Home Chef.  Yum!

Pork Shumai Meatballs

 Pork Shumai Meatballs with Ponzu Sauce, Jasmine Rice and Sugar Snap Peas

Rice:

3/4 cup Jasmine rice

1 1/2 cups water

Meatballs:

2 green onions, thinly sliced on an angle

14 ounces ground pork

2 tsp grated fresh ginger

2 Tbsp Lite soy sauce

1 tsp toasted sesame oil

2 tsp white rice flour

Pinch Pepper

1 tsp olive oil

Ponzu Sauce

Sugar Snap Peas:

1 tsp olive oil

2 garlic cloves, minced

5 oz fresh sugar snap peas, washed and patted dry

1 green onion, thinly sliced on an angle

1 tsp toasted sesame oil

Pinch Kosher salt

Red Pepper Flakes, if desired

Make the rice.  I use a Rice Cooker, so just place the rice and water in it, put the lid on it and turn it on.  Otherwise, cook it the way you would normally cook your rice.

Preheat the oven to 400^F.  Line a baking sheet with foil and spray the foil with cooking spray.  Set aside.

Make the meatballs:  Combine the green onions (reserve a few for garnish, if desired), pork, ginger, soy sauce, sesame oil, white rice flour and a pinch of pepper until well mixed.  Form into 8 golf-ball sized meatballs.  Heat olive oil in a medium-non-stick skillet over medium-high heat.  Add meatballs to hot pan and cook until well browned on both sides, 2-3 minutes per side.  Transfer the meatballs to the baking sheet and bake until an internal temperature of 160^F (8-10 minutes).

For the Sugar Snap Peas:  Wipe the skillet you used for the meatballs and return to medium heat.  Add olive oil to the hot pan.  Add garlic and cook until fragrant, 1 minute.  Add sugar snap peas, green onions, and sesame oil and cook until tender and lightly charred (4-5 minutes).  Season with a pinch of salt and red pepper flakes if desired.

Place a serving of rice in the center of a plate or shallow bowl.  Add sugar snap peas and meatballs to either side.  Drizzle Ponzu sauce over meatballs (or serve on the side for dipping).  Garnish with reserved green onions.

Easy, fast and very tasty!  Recipe from Home Chef.  CW 1-14-17

Pork in Paprika Cream

Pork in Paprika Cream

1.5 lbs pork tenderloin, trimmed and cut into small chunks

1 onion, halved and sliced thin

Salt and Pepper to taste

Paprika (I used half regular paprika and half smoked paprika)

EVOO

Beef Broth

1 tablespoon tomato paste

1 heaping tablespoon sour cream

In a large skillet, heat the olive oil.  Add the pork and onion slices.  Season with salt, pepper and paprika and cook, stirring occasionally, until the meat is browned.  Add enough beef broth to cover the pork and bring to a boil.  Reduce heat and simmer until pork is tender.  Stir in tomato paste and cook another 15-20 minutes.  Stir in the sour cream just before serving.

Excellent with Ukrainian Creamed Potatoes and Buttered Peas! 

CW 11/7/16

Arizona Pork Chili

Arizona Pork Chili

1.5 lbs boneless pork, cut into 1/2' cubes

1 onion, chopped

Olive oil

Salt & pepper to taste

1 Tbsp chili powder

1 tsp cumin

1 (4 oz) can chopped green chiles

1 (32 oz) carton chicken broth

1 (16 oz) can diced tomatoes

1 (16 oz) can black beans, drained and rinsed

1 (16 oz) can kidney or pinto beans, drained

1 cup frozen whole kernel corn, if desired

Brown the pork and the onion in a little olive oil in a Dutch Oven.  Add seasonings, chiles and broth and cook until the pork is tender and the broth has been reduced a bit.  Add tomatoes and beans and cook until no too soupy.  If desired, add the corn and cook 15-20 minutes longer.

Serve with sour cream and tortilla chips.  Also tastes great over rice.

Cuban Style Slow Cooked Pork

5-6 lb. Boston Butt

1 tsp Adobo seasoning with Pepper

2 packets Sazon with Cilantro and Tomato

1 tbsp minced roasted garlic

1 large red onion, halved and cut into thick slices

3 or 4 shakes Liquid Smoke

1/4 cup water

Rinse the pork butt and place in the crockpot. Sprinkle with Adobo and Sazon seasonings. Smear minced garlic over the top and add the sliced onions. Shake on the Liquid Smoke and pour the water into the bottom of the crockpot. Cover and cook on high for about 6 hours. 

Remove the pork and let cool enough to handle, then remove the fat, tearing the meat into chunks.  

Yummy!  Excellent with Black Beans and Rice.

Island Pork Tenderloin

2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 - 2 1/2-lbs total), trimmed
2 tablespoons olive oil
1/3 cup pineapple juice
3/4 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco


Preheat the oven to 350^F.

Stir the salt, pepper, cumin, chili powder and cinnamon together in a small bowl and then rub it all over the pork.  Heat the olive oil in a heavy, oven-proof, 12-inch skillet over medium high heat. Brown the pork on all sides, turning occasionally, about 5-6 minutes.  Remove from heat, but leave the pork in the skillet.  Pour the pineapple juice into the skillet.

In a small bowl, stir together the brown sugar, garlic and Tabasco.  Pat the mixture on top of the pork. Place the skillet in the oven and roast the meat for about 20 minutes at 350^ or until it reached 140^ on a meat thermometer inserted in the center.

Remove from oven and let pork stand, loosely covered with foil, for about 10 minutes before slicing.

This was very good (though a bit garlic-y for my taste, so next time I'll reduce the amount of that!)   I served it with Pineapple Fried Rice.  And I will make both again!!

Adapted from a recipe found on Pinterest which linked me to this Blog: http://littlebcooks.blogspot.com/2012/04/island-pork-tenderloin.html  (Thank you Little B!)

Cathy's Pork Chili

2 lbs ground pork
1 onion, diced
1/4 diced red bell pepper
Salt and Pepper to taste
1/2 tsp ground Smoked Black Pepper
1 tsp garlic powder
A couple splashes Worcestershire sauce
1 Tbsp ground cumin
2 heaping tsp chili powder
1 tsp dried cilantro
1 tsp smoked paprika
1 tsp chipotle chile powder
4 oz mild green salsa (I used Brooklyn Salsa Company's The Green)
1 Tbsp chopped pickled jalapeno
32 oz carton chicken broth
2 cans cannellini beans, drained
1 can pinto beans, undrained

Brown and crumble the ground pork in a heavy Dutch Oven with the diced onions and bell pepper.  Drain. Season with salt and pepper, smoked black pepper and garlic powder.  Add the Worcestershire sauce, cumin, chili powder, cilantro, smoked paprika, chipotle powder and cook a couple of minutes, stirring occasionally.  Stir in the green salsa, jalapeno, chicken broth and beans.  Bring to a boil, reduce heat, cover and simmer about 30-45 minutes.

Serve with tortilla chips, sour cream, and shredded colby-jack cheese.  Yum!