Tag Archives: Pork

Best Ever Slow-Cooker BBQ Pulled Pork

23 Jan

bbq pulled pork

I’m always a little disappointed by pulled pork because it never quite has as much flavor as I’d like. But, I hadn’t tried a new recipe for a while and was unable to resist this one because it just looked so darn delicious. It was incredibly easy to make… just slice a couple onions (and/or fennel if you’ve got it) and rub a spice mixture on the pork roast. Ten hours later and you’ve got perfection.

I’m so glad I took Vanessa’s advice and made a simple coleslaw to go on the sandwich along with the pork. It really took these over the top. I made mine the lazy way and combined some store-bought bagged cabbage mix (by the other bagged greens and salads) with some store-bough coleslaw dressing. I used Hidden Valley brand and it was great. Oh I also used a spicy bbq sauce (KC Masterpiece Hot & Spicy) on my pulled pork because I like a bit of heat. I even went the extra mile and plopped some canned baked beans on my plate. Side dish! HA! By the way, if you aren’t a follower of Vanessa’s blog, you should be. I swear I end up making and loving just about every recipe she posts. I think our taste buds were separated at birth.

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Ancho-Honey Pork Tenderloin with Cheese Grits

8 Dec

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This was a super simple weeknight meal that I was able to get on the table in less than 30 minutes. Gotta move fast around this place! The pork was tender and juicy and the cheese grits a delicious complement. I say it’s a winner!

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Pork Chops with Caramelized Onion Sauce and Mushroom Cherry Couscous

19 Sep

This is another Rachael Ray recipe I tried out this week. I originally looked at the Mushroom Cherry Couscous recipe and thought it was an odd pairing. I even broke out my Flavor Bible to see if it said anything about mushrooms with fruit. Nope. So I threw caution to the wind and gave it a shot. Surprisingly this turned out really well. It was actually a fast meal to throw together, sticking with the 30-minute meal standard that is Rachael Ray, though I did end up using 3 separate skillets. No matter… I don’t do the dishes!

Pork Chops with Caramelized Onion Sauce

  • 4 tablespoons extra virgin olive oil
  • 1 large onion (or 2 medium onions), thinly sliced
  • 5 or 6 thyme sprigs
  • Salt & black pepper
  • 2 large garlic cloves, chopped
  • 3 tablespoons balsamic vinegar
  • 1 cup chicken stock
  • 2 tablespoons butter
  • 1/4 cup parsley, chopped (a handful)
  • 2 bone-in loin pork chops, 1 to 1½ inches thick

For the caramelized onion sauce, preheat a large skillet over medium heat with 2 tablespoons olive oil. Add the onions and thyme sprigs, then season them with salt and pepper. Cook, stirring every now and then for 10 to 12 minutes, or until golden brown.

Once the onions are on their way, preheat a second skillet over medium-high heat with the remaining 2 tablespoons of olive oil. Season the chops liberally with salt and pepper and add them to the hot skillet. Cook the chops for 5 minutes on the first side. Resist the temptation to move the chops around in the pan, as it will slow down the browning. (Start the couscous as the chops cook on the first side). Flip the chops and reduce the heat to medium. Cook them on the second side for 8 to 10 minutes, or until the desired done-ness. Transfer them to a plate and cover loosely with aluminum foil to rest for a couple of minutes.

When the onions are golden brown, add the garlic and continue to cook for 1 minute, then add the vinegar and chicken stock. Bring to a simmer over high heat and cook until the liquids have reduced by half, 3 to 4 minutes more. Turn the heat off, remove the thyme twigs (all the flavorful leaves will have fallen off by now), and add the butter and parsley. Stir until the butter melts. Serve the chops topped with some of the caramelized onion sauce.

2 servings

Mushroom Cherry Couscous

  • 3 tablespoons extra virgin olive oil
  • 3 Portobello mushroom caps, thinly sliced (I used about 8oz. pre-sliced mini Portobellos because it was cheaper!)
  • 5 to 6 fresh sage leaves, chopped
  • 2 large garlic cloves, chopped
  • A couple pinches of red pepper flakes
  • Salt and black pepper
  • 1 cup chicken stock
  • 1/4 cup dried cherries, a generous handful (can use any dried fruit)
  • 1 cup couscous

Heat the olive oil in a skillet with a tight-fitting lid over medium-high heat. Add the sliced mushrooms and spread them out in the skillet. Cook them without stirring for about 3 minutes; they’ll get nice and brown if you don’t touch them. Next, add the sage, garlic, red pepper flakes, and salt and pepper, and continue to cook, stirring every now and then, for about 5 minutes. Add the chicken stock and dried cherries and raise the heat. When the stock is boiling add the couscous, shake the skillet to settle it into the liquid. Turn the heat off, cover the skillet, and let it sit for 5 minutes. Fluff the couscous with a fork and serve.

From: Rachael Ray 2, 4, 6, 8 Great Meals for Couples or Crowds

Barbecued Meat Loaf

23 Aug

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I’ve never had much luck with meatloaf. It was always too greasy or lacked flavor or looked like something the cat dragged in. So you’ll understand the low expectations I had when making this. Imagine my surprise when this meatloaf actually tasted good! Seth especially liked it and couldn’t wait to eat the leftovers at work the next day. I really liked that the sauce on top didn’t taste too ketchupy as I’m not a big ketchup fan. I think I’ve finally found my go-to meatloaf recipe!

Prep: 20 min.     Cook : 1 hr., 15 min.     Other: 10 min.

  • 1 cup ketchup
  • 1 tablespoon Worchestershire sauce
  • 2 teaspoons chili powder
  • 1 tablespoon red wine vinegar
  • 1 (1/2 ounce) slice white bread
  • 1/2 cup milk
  • 1 cup minced fresh onion
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/2 cup finely diced carrot
  • 1/4 cup minced fresh parsley
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried rubbed sage
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 1 1/2 pounds ground sirloin
  • 1/2 pound lean ground pork
  • 1 large egg, lightly beaten
  • Cooking spray
  1. Preheat oven to 350°.
  2. Combine first 4 ingredients in a bowl.
  3. Place bread in a food processor; process until finely ground. Combine bread and milk in a large bowl. Add 1/2 cup ketchup mixture, onion, and next 9 ingredients; stir until well blended. Place beef mixture in an 8×4-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour. Brush remaining ketchup mixture over top. Bake an additional 15 minutes. Let stand 10 minutes. Remove meat loaf from pan. Cut into 8 slices.

From: Cooking Light Complete Cookbook

Ancho Pork and Peppers

12 Aug

I haven’t been too inspired by many recipes I’ve seen online lately which makes meal planning a little more work. I was wondering what the heck I was going to make this week for dinner when I had the crazy idea to actually use some of my cookbooks! I know, WEIRD.

This is one of the recipes I tried and was very pleasantly surprised with the results. The mild spice of the pork chops went perfectly with the hint of lime in the onions and peppers. Plus it was done in under 30 minutes!

Prep: 15 min. Cook: 14 min.

  • 2 teaspoons ancho chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, divided
  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2″ thick)
  • 1 teaspoon olive oil
  • 3 cups vertically sliced onion
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 2 garlic cloves, minced
  • 2 tablespoons fresh lime juice

1. Combine chili powder, cumin, and 1/2 teaspoon salt in a small bowl. Sprinkle both sides of pork with chili powder mixture. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add pork, cook 4 minutes on each side or until done. Remove from pan; keep warm.

2. Heat oil in pan over medium-high heat. Add onion, peppers, and 1/2 teaspoon salt; sauté 4 minutes. Add garlic; sauté 1 minute. Remove from heat. Stir in lime juice.

Yield 4 servings

From: Cooking Light Complete Cookbook

Pork Tenderloin with Cucumber-Mango Salad

10 May

I’m just going to start by saying that my husband is a grilling genius. While, this recipe technically said to cook the pork loin in the oven, we went grill-style and man it was AWESOME! Seth seared the outside of the meat over some super hot coals, then moved it to the other side of the grill and cooked it the rest of the way with indirect heat. This stuff was so juicy and tender… probably some of the best pork loin I’ve ever had!

As far as the cucumber mango salad, it was good too… a little different. I’m glad I cut back a little on the onions as it had quite a bit. It was a nice summery complement to the pork and we inhaled every bit!

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Easy Egg Rolls

7 Mar

I failed miserably at my first attempt at making egg rolls. Several years ago I found a recipe for oven-baked egg rolls so I wanted to give it a shot. My first mistake was using spring roll wraps instead of egg roll wraps. I looked all over the Asian food isle in the grocery store and could only find spring roll wrappers. I figured they’d probably work. Tip: Spring Roll wrappers and Egg Roll wrappers ARE NOT THE SAME. I found egg roll wraps about a year later in the produce section… by the tofu. Refrigerated. DUH. Anyway, needless to say baked spring roll wraps are not very good. So learn from my failure.

Much to my delight this second attempt at making egg rolls couldn’t have gone better. It was super easy and all steps went off without a hitch. My uncooked egg rolls didn’t unravel when putting them in the oil (thanks to the egg wash!) and they tasted great!  I only made 8 because I used some leftover egg roll wraps from earlier in the week, but I wished I had more as Seth almost scarfed down the whole batch. Needless to say this recipe is a keeper!

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