Cuisine: Pork
Indian Spiced Crusted Pork Tenderloin
Indian Spiced Crusted Pork Tenderloin is tender and flavorful. I love to make tenderloins, especially during a busy week, because they don't take long to make. This one features a crusty, crunchy coating.
By - Prep: 15 mins
- Cook: 35 mins
- Yields: 6 Servings
Balsamic Roast Pork Tenderloin
Here is a super easy weeknight meal idea. Pork Tenderloin is one of the most versatile cuts of meat you can buy. It cooks very fast at a very high heat. I happened to have balsamic glaze, which worked well because it stays on the meat. You can use regular balsamic vinegar.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 4 Servings
Cider Braised Pork Chops with Apples
I've made many versions of pork chops and apples. I really like this one. I actually made a mistake and used apple cider vinegar instead of apple cider. It worked, though you might want to try it the way it's meant to be.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
Prosciutto Ring
There was this Italian bakery on Bleecker Street in New York city called Zito's that sold this prosciutto bread that was to die for. We would buy it and eat the entire loaf, usually with a bottle of wine (after office hours, of course). For some reason, I thought of it the other day and called up my friend and ex boss to ask her what the name of the bakery was. I could not remember it. Unfortunately, Zito's went out of business. I trolled around the internet and found this recipe, which is as close as you're ever going to get to the real thing.
- Prep: 1 hrs 10 mins
- Cook: 30 mins
- Yields: Makes 1 ring
Ham and Split Pea Soup
Every year I make some sort of soup using the ham hock from Christmas dinner. I happened to have a very large bag of split peas, which I like because you don't have to soak them overnight. Serve it with a loaf of crusty bread and a salad. You can just use chopped up ham, if you do not have a ham hock on hand.
- Prep: 15 mins
- Cook: 2 hrs
- Yields: 8 Servings
Sage Crusted Pork Chops
To Brine or Not to Brine, that is the question
Brining is a process similar to marinating in which meat is soaked in brine before cooking. Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Pork Chops with Figs in Hard Cider
Williams Sonoma recently posted a recipe for pork with figs. We have an enormous fig tree in the back yard and I am always trying to figure out ways to use them. The crows, squirrels and parrots get most of them. Anyway, I tried this recipe and used pork chops instead of tenderloin. It was excellent and I got to use up some more figs!
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
Cheesy Potato & Ham Chowder
While surfing the web, found this recipe on an Indiana Farmer's site (yes, you know you are leading an exciting life when you are checking out farmer's websites!). I have no idea why I made it, because I generally hate soup of any kind. It was really delicious and my husband said we need to keep this recipe in the family archives. I added some white pepper to it, but the simplicity is what really makes this soup good. Some crumbled bacon bits would not go amiss as a garnish...
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
Crispy Baked Pork Chops with Parmesan
This is one of the recipes I found in my stack of magazines over the weekend. It's a Paula Deen (trying to eat healthy) recipe - baked, not fried... PS - I didn't have any flat leaf parsley...
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Roasted Pork Tenderloin with Oranges, Parsley, Sage, Rosemary & Thyme
Are you going to Scarborough Fair?
I have lots of fresh herbs in the garden and decided to create this pork tenderloin recipe using some oranges. It's very flavorful and tender. I love cooking in cast iron skillets.
- Prep: 20 mins
- Cook: 40 mins
- Yields: 6 Servings
