Main Dishes – Pork – Partain Genealogy

[Return to recipe main page]

Apple and Sausage Pie

1 frozen pie crust
2 large tart Granny Smith apples, peeled and thinly sliced
1/2 medium onion, chopped (about half a cup)
1 teaspoon sugar
3 Tbsp butter
3/4 lb sweet Italian sausage (bulk, or removed from casings)
1 clove garlic, minced
2 cups shredded fontina, provolone, and or asiago cheese
1 cup ricotta cheese
1/4 cup feta cheese
2 eggs, slightly beaten

Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing the dough against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool. Reduce oven temperature to 350°F.
Melt butter in a large skillet on medium heat. Add the apples, onions, and sugar, cook, stirring occasionally, until tender, about 5 minutes. In the last 30 seconds or so, add the garlic and cook until fragrant. Transfer mixture to a separate bowl. Increase the heat to medium high and in the same skillet add the Italian sausage. Cook, stirring occasionally, until sausage is browned on all sides and is cooked through. Remove from heat. Remove the sausage with a slotted spoon to a dish lined with paper towels to absorb the excess fat.
In medium sized bowl, mix together the cheeses and beaten eggs.
Place sausage on bottom of pre-baked pie crust. Add the cooked apple onion mixture over the sausage. Pour the cheese egg mixture over the apple mixture and spread it so it evenly covers the pie.
Bake at 350°F for 35 to 40 minutes, until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Serves 8. Source: https://mealplannerpro.com/member-recipes/Apple-and-Sausage-Pie-1144

Apple-Stuffed Pork Loin with Cider Sauce

This roast is also good as part of a buffet. Slice the loin thin, but do not serve the cider sauce. For a more seasonal stuffing during the winter holidays, add 1/4 cup dried cranberries to the apples.

For the stuffing:
2 Tbs. olive oil
1-1/2 cups chopped Golden Delicious or other baking apple
1 cup chopped yellow onion
1 garlic clove, finely chopped
1/2 cup finely chopped dried apples or 1/2 cup finely chopped dried apricots
1/4 tsp. dried thyme
Salt and freshly ground pepper, to taste
1/2 cup apple cider
For the Pork:
1 boneless pork loin, 2-1/2 lb.
1/4 tsp. dried thyme
Salt and freshly ground pepper, to taste
1 cup apple cider, plus more as needed
2 tsp. cornstarch

To make the stuffing, in a large fry pan over medium-low heat, warm the olive oil. Add the apple and onion and sauté until golden, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the dried apples and thyme, and season with salt and pepper. Add the apple cider and boil, stirring occasionally, until the cider is absorbed by the stuffing, about 5 minutes. Let cool slightly.

Position a rack in the center of an oven and preheat to 400°F. Have ready 4 pieces of kitchen string, each about 18 inches long.

Butterfly the pork loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book. Do not cut all the way through. Spoon the stuffing evenly onto the meat. Close up the loin and, using the strings, tie at even intervals so it assumes its original shape. Push in any stuffing that escapes from the ends. Sprinkle the surface with the thyme, and season with salt and pepper. Place the loin in a baking pan and add 1/2 cup of the cider to the pan.

Roast the loin for 30 minutes. Baste with the pan juices and add the remaining 1/2 cup cider to the pan. Continue to roast, basting at least twice with the pan juices at regular intervals, until the meat is firm to the touch and pale pink when cut in the thickest portion, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°F, about 45 minutes more.

Transfer the loin to a cutting board and cover loosely with aluminum foil. Scrape the pan bottom to dislodge any remaining bits, then pour the pan juices into a measuring pitcher and add additional cider as needed to measure 1-1/2 cups total. In a small saucepan, combine 1/4 cup of the pan juices and the cornstarch, and stir until the cornstarch is dissolved. Then add the remaining pan juices. Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasonings. Pour the sauce into a warmed bowl.

Cut the loin into slices and arrange on a warmed platter. Serve the hot cider sauce on the side. Serves 8. Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).

Chai-Brined Pork Tenderloin with Spiced Apple Chutney

Chai spices bring a new twist to this classic combination of apples, onions, and pork. Make the chutney a day or two ahead; store covered in the refrigerator. Serve with roasted sweet potatoes and onions. Garnish with parsley, if desired.

Brine:
2 teaspoons black tea leaves (such as Darjeeling or Assam)
3 cups unsweetened apple juice
3 tablespoons kosher salt
3 tablespoons brown sugar
1/2 teaspoon black peppercorns, crushed
6 whole cloves
1 bay leaf
3 cups cold water
2 (1-pound) pork tenderloins, trimmed

Chutney:
2 cups unsweetened apple juice
2 teaspoons black tea leaves (such as Darjeeling or Assam)
1 teaspoon butter
1 teaspoon olive oil
1-1/2 cups diced onion
4 cups diced peeled Rome apple (about 3 large)
1/2 cup golden raisins
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 teaspoon minced peeled fresh ginger
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
Dash of ground cloves

Remaining ingredients:
1 teaspoon olive oil
1/2 teaspoon white peppercorns, crushed
1/2 teaspoon black peppercorns, crushed
Cooking spray

To prepare brine, place 2 teaspoons tea leaves on a double layer of cheesecloth. Gather edges of the cheesecloth together, and tie securely.

Combine 3 cups apple juice and next 5 ingredients (through bay leaf) in a large saucepan, and bring to a boil. Cook for 1 minute, and remove from heat. Add cheesecloth bag; cover and steep 5 minutes. Discard cheesecloth bag. Add 3 cups water, and cool to room temperature. Pour liquid into a large heavy-duty zip-top plastic bag. Add pork tenderloins to bag; seal and marinate in refrigerator 8 hours or overnight, turning the bag occasionally.

To prepare chutney, bring 2 cups juice to a boil in a large saucepan. Remove from heat. Stir in 2 teaspoons tea leaves, and steep for 2 minutes. Strain juice mixture through a sieve into a bowl; discard solids. Reserve juice mixture.

Heat butter and 1 teaspoon oil in pan over medium-low heat. Add onion; cook for 20 minutes or until golden brown, stirring frequently. Stir in apple; cook 5 minutes. Add reserved juice mixture, raisins, and next 8 ingredients (through ground cloves). Bring mixture to a boil over medium-high heat; reduce heat to medium. Cook 30 minutes or until apple is tender and mixture is thick. Remove from heat.

Preheat oven to 350°F. Remove pork from bag; discard brine. Pat pork dry with paper towels. Brush pork with 1 teaspoon oil; sprinkle on all sides with 1/2 teaspoon white peppercorns and 1/2 teaspoon black peppercorns. Place pork on a broiler pan coated with cooking spray. Bake at 350° for 40 minutes or until a thermometer registers 160° (slightly pink). Place pork on a platter, and let stand for 5 minutes. Cut pork across the grain into thin slices. Serve with chutney.

_{Yield: 8 Servings (Serving Size: 3 Ounces Pork and About 1/3 Cup Chutney); Nutrition Per Serving: Calories 242(20% From Fat); Fat 5.5g (Sat 1.8g, Mono 2.5g, Poly 0.5g); Protein 17.9g; Cholesterol 50mg; Calcium 29mg; Sodium 412mg; Fiber 1.7g; Iron 1.6mg; Carbohydrate 31.2g. Source: Cooking Light, March 2007.}

Chili-Nectarine Relish with Pork Chops

For the pork chops:
1 cup fresh orange juice
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon ground cumin
1 tablespoon coarsely ground black pepper
8 pork loin chops, about 3/4-inch thick, well trimmed

For the chili-nectarine relish:
1 small fresh green chile pepper
2 tablespoons honey
juice of 1/2 lemon
1 cup chicken stock
2 nectarines, pitted and chopped
1 garlic clove, crushed
1/2 onion, finely chopped
1 teaspoon grated fresh ginger root
1/4 teaspoon chopped cilantro

Roast the chile over a gas flame, holding it with tongs, until charred on all sides (Alternatively, char the skin under the broiler.) Cool for 5 minutes.
Wearing rubber gloves, remove the charred skin of the chile. Discard seeds if a milder flavor is desired. Finely chop the chile and place in a pan.
Add the honey, lemon juice, chicken stock, nectarines, garlic, onion, ginger and salt. Bring to a boil, then simmer, stirring occasionally, for about 30 minutes. Stir in the cilantro and set aside.
In a small bowl, combine the orange juice, olive oil, garlic, cumin and pepper. Stir to mix.
Arrange the pork chops, in one layer, in a shallow dish. Pour on the orange juice mixture and turn to coat. Cover and let stand for at least 1 hour, or chill overnight.
Remove the pork from the marinade and pat dry with paper towels. Season lightly with salt.
Heat a frying pan or ridged griddle. Add the meat and cook for about 5 minutes or until browned. Turn and cook on the other side for about 10 more minutes. (Work in batches if necessary.) Serve immediately, with the relish.

Cooks Tip: The relish can be made in advance, then covered and stored in the refrigerator overnight for the flavors to mature.

Serves 4. Source: The Complete Book of Sauces, Salsas, Dips, Relishes, Marinades, & Dressings, by Christine France, 2000. Page 103.

Coca-Cola Ham

1/2 ham (5-6 pounds)
1 cup brown sugar
1-1/2 cup Coca-Cola
1 cup crushed pineapple (optional)

Preheat oven to 450°F. Wash ham thoroughly. Rub fat side with brown sugar. Place ham in a roasting pan and pour Coca-Cola over ham. Pour crushed pineapple over ham if desired. Bake 3 hours.

Trim the ham of outside fat. Place all ingredients in a crockpot. Set on low. Allow to cook for 4-6 hours. Remove ham, discard everything else. Serve ham with beans and potatoes, or slice up and serve later for sandwiches with slaw and rye bread!

Fantasy Peanut Pork Lo Mein

1-pound ground pork, pinched into 1-inch lumps
3 tablespoons salad oil
Water
1/2-pound dry capellini or dried rice threads
4 cloves garlic, minced
1 medium-size onion, cut lengthwise into slender strips
Peanut sauce (recipe follows)
1-1/2 cups lightly packed slivered mustard greens

In a 10- to 12-inch frying pan on high heat, add pork to 2 tablespoons of the oil. Cook and gently stir until well browned, about 5 minutes.

Also bring 4 inches water to boiling in a 5- to 6-quart pan. Add capellini or rice threads and remaining oil. Boil, uncovered, until tender to bite (4 minutes for capellini, 3 minutes for rice threads). Drain.

To pork, add garlic, onion, peanut sauce, and 1 cup of the greens; stir until boiling. Mix with capellini; top with remaining mustard greens.

Peanut sauce. Mix 1/4 cut each soy sauce and regular-strength chicken or beef broth, 2 tablespoons each cream-style peanut butter and hoisin sauce (or tart jam), and 2 teaspoons sugar.

Serves 4. Source: 1984 Sunset, by Publishing Corp.

Garlic-Herb Roasted Pork Loin (Light)

Total Time: 1 hr 18 min | Prep: 18 min | Cook: 1 hr | Serves: 12 | Difficulty: Easy

Lean pork loin is infused with rosemary, thyme and garlic in this wonderful holiday entree. Garnish a serving platter with fresh herb sprigs and cranberries. Add your own flavor-spin to the pear-applesauce with a pinch of cinnamon, nutmeg and/or allspice. Pork loin differs from pork tenderloin in that pork tenderloin is thin and small and pork loin is much larger. Pork loin lends itself to slower cooking, such as in this recipe. Because of their different sizes, they can’t be substituted for each other in recipes. Serve this dish with roasted potatoes and asparagus. This versatile dish works for weeknight dinners or entertaining.

3-pound lean pork loin, use 1 whole 3 lb boneless roast
3 large garlic clove(s), cut into thin slivers
2 Tbsp rosemary, fresh, chopped
2 Tbsp thyme, fresh, chopped
1 Tbsp olive oil
1 tsp table salt
1/2 tsp black pepper, freshly ground
2 cup unsweetened applesauce
2 medium pear(s), ripe, peeled, cored and diced
1/4 cup chives, fresh, chopped

Preheat oven to 400ºF. With a small knife, poke about 24 slits into pork; insert garlic slivers into slits.
In small bowl, combine rosemary, thyme, oil, salt and pepper; rub mixture all over pork, pushing some of mixture into slits.
Line a large roasting pan with heavy-duty aluminum foil (for easy clean-up). Place pork on a rack in prepared pan; roast, uncovered, until a meat thermometer inserted in center of pork registers 160ºF, about 1 hour.
Meanwhile, in a medium bowl, combine applesauce, pears and chives.
Transfer pork to a cutting board and let stand for 15 minutes before slicing. Slice pork and arrange on a serving platter; spoon any pan drippings over pork. Serve applesauce in a small bowl on the side. Yields about 3 ounces of pork and 1/4 cup of pear-applesauce per serving.

POINTS® Value: 5. Servings: 12; Preparation Time: 18 min; Cooking Time: 60 min; Level of Difficulty: Easy. Source: Weight Watchers.

Garlic Roasted Pork Loin with Raspberry Chipotle Glaze

This can be served with Wild Rice and Dried Cranberry Dressing

PREP TIME: 25 minutes | TOTAL TIME: 1 hour 35 minutes | YIELD: 8 servings

Raspberry Chipotle Glaze:
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
Garlic Roasted Pork Loin:
2-1/2 to 3 1/2-pound boned pork loin
8 large cloves garlic, peeled and sliced in half lengthwise
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Olive oil
1 tablespoon plus 1 teaspoon kosher salt, or to taste
2 teaspoons freshly ground black pepper
1 bunch watercress, rinsed and patted dry, tough stems discarded

For the Glaze: In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and sauté for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.

For the Pork Loin: Preheat the oven to 500ºF. Place a large roasting pan over 2 burners over medium-high heat. Add oil to coat the bottom and heat. Season the pork loin with salt and pepper. Place the loin in the roasting pan and sear on all sides until golden brown, about 2 to 3 minutes per side.

In a food processor, combine the garlic, rosemary, sage, and thyme. Process until smooth. Add enough oil to make the mixture a good, spreadable consistency. Season with salt and pepper.

Remove the pork from the heat. Carefully rub the garlic/herb mixture over the pork loin.

Roast until an instant read thermometer inserted into the center of the roast registers an internal temperature of 140ºF, 40 to 45 minutes. Five minutes before removing the roast from the oven, evenly spread the glaze over the top. Remove from the oven and tent with aluminum foil to keep warm. Let rest for 10 to 15 minutes before carving. Line a large bowl or platter with watercress. Arrange the wild rice dressing on top and serve. Slice the pork loin and place on top of the rice dressing. Drizzle with leftover glaze.

Source: Recipe courtesy Emeril Lagasse, 2002. Show: Emeril Live. Episode: Bustin’ with Berries.

Maple-Bourbon Glazed Ham

Ham is the quintessential main course for Easter, and this beautifully glazed version is slathered with a maple syrup and Kentucky bourbon glaze for a delicious aroma and flavor. Hams in your supermarket will come in whole or half sizes, and the half will be either a shank or butt portion. Both portions are delicious; the shank may be a little easier to carve, but you can eliminate carving altogether by buying a spiral-sliced ham. Your choice will depend upon your budget, because spiral-sliced hams are at least twice the price of unsliced ham. Since hams are already fully cooked, they just need to be warmed in the oven. A final glazing and optional torching with raw sugar will give your ham the “fancy ham store” look. I suggest serving this ham with a Merlot or a rich Pi not Gris.

One (6- to 8-pound) fully cooked, bone-in, spiral-sliced or unsliced ham
Maple-Bourbon Glaze (recipe follows)

Preheat the oven to 325°F. Line a large roasting pan with aluminum foil or a silicone baking liner.
Remove the ham from its packaging and drain off any juices. Place the ham in the prepared pan, flat side down, making sure to remove the little plastic disk covering the bone, and cover the ham and pan completely with aluminum foil. Bake until an instant-read thermometer inserted in the center registers 120°F, about 2-1/2 hours.
Increase the oven temperature to 400°F and remove the aluminum foil from the pan. Pour the glaze over the ham and bake uncovered, basting every 10 minutes with the pan juices, until the glaze is set, another 20 to 30 minutes.
Remove the ham from the oven and allow it to rest for 15 minutes before carving, if necessary. Serve the ham drizzled with some remaining glaze.

Diva Variation: To get that glossy look with the crackly glaze, press 1 to 2 cups of raw sugar onto the ham after you remove it from the oven. Fire up your creme brulee torch and torch the sugar, being careful not to burn it. Heat the sugar until it begins to caramelize and turn a dark golden brown. Allow the ham to rest for 15 minutes, then carve and drizzle any remaining glaze over the slices.

Note: Make sure you buy a cured ham (not fresh, which is raw pork). Avoid additives such as smoke flavor, gelatin, or water.

Serves 10 to 12. Source: Happy Holidays from the Diva of Do-Ahead, by Diane Phillips, 2006. Page 110.

Maple-Bourbon Glaze

Not your mom’s sticky sweet pineapple and clove glaze, this smoky, kicked-up glaze will give your Easter ham a real personality. Try it as a glaze for ribs or pork loins, too.

1-1/2 cups pure maple syrup
1/4 cup molasses
1/4 cup bourbon
2 tablespoons Dijon mustard
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper

Stir all the ingredients together in a medium-size bowl until blended. Diva Do-Ahead: At this point, you can refrigerate in an airtight container for up to 2 weeks. Makes 2 cups.

Marinated Pork Tenderloins

Here, an easy marinade complements lean pork tenderloins beautifully. The dish is simple enough for a weekday supper but tasty enough for company. Consider grilling an extra tenderloin or two, as they are also terrific sliced and served cold the next day.

Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 6

For the balsamic-rosemary marinade:
2/3 cup balsamic vinegar
1/3 cup olive oil
2 Tbs. soy sauce
4 1/2 tsp. firmly packed golden-brown sugar
3/4 tsp. freshly ground pepper
1/2 cup finely chopped fresh rosemary
5 garlic cloves, chopped

2 pork tenderloins, about 2 1/2 lb. total, trimmed
Salt, to taste

To make the balsamic-rosemary marinade, in a food processor, combine the vinegar, olive oil, soy sauce, brown sugar and pepper and pulse until blended. With the motor running, drop the rosemary and garlic through the feed tube and continue to process until fairly smooth. Place the tenderloins in a nonreactive dish and pour the marinade over them. Cover and let stand at room temperature, turning occasionally, for up to 2 hours.

Prepare a charcoal or gas grill for direct grilling over medium-high heat. Remove the tenderloins from the marinade, reserving the marinade.

Grill the meat over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. Turn the meat every 4 to 5 minutes and baste with the marinade for up to 5 minutes before the meat is done until cooked to your liking, about 20 minutes total for medium (slightly pink at the center and juicy).

To test for doneness, insert an instant-read thermometer into the thickest part of the tenderloins; it should register 140°F. The temperature will rise another 5° to 10°F while the meat is resting.

Transfer the tenderloins to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Carve into slices across the grain and at an angle to the cutting board. Season with salt. Serve the tenderloins hot, warm or at room temperature.

Serves 4 to 6. Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).

Pitty Pat’s Porch Pork Tenderloin with Curried Peanut Sauce, Atlanta, GA

Grilled pork tenderloin served on a bed of sweet potato and apple puree, and topped with a curried peanut sauce and fresh peanuts.

Serve with Sweet Potato and Apple Puree (See recipe below)

Marinade:
1 (16 oz.) can unsweetened coconut milk
2 Tbsp. fish sauce
2 tsp. ground coriander
2 tsp. curry powder
2 Tbsp. brown sugar
3 lb. pork tenderloin

Peanut Sauce:
2 Tbsp. olive oil
2 shallots, minced
1-1/3 cup peanut butter
3 tsp. red curry paste (or some good curry powder made into a paste)
2 tsp. fish sauce
1 (16 oz.) can unsweetened coconut milk
3 Tbsp. fresh lime juice
Salt to taste

2/3 cup unsalted peanuts, chopped
Fresh sage for garnish

Marinade: Mix all marinade ingredients in a large bowl. Add the pork tenderloins and let stand for 10 minutes, turning once.

Pork: Preheat grill. Remove pork tenderloins from marinade and grill until browned on all sides and firm to the touch, about 15-20 minutes. Transfer to cutting board, cover loosely with foil and cool for 15 minutes.

Peanut Sauce: Heat oil in a medium skillet. Add the shallot and cook over medium heat until soft, about 2 minutes. Stir in peanut butter, red curry paste, fish sauce, and coconut milk. Simmer on low heat until slightly thickened, about 2 minutes. Add lime juice and season with salt.

Place a heaping 1/2 cup of sweet potato and apple puree on the center of each plate. Cut the pork into 1/2 – inch slices and arrange about 8 slices around the outer edges of the puree (like flower petals). Drizzle peanut sauce over pork. Garnish with chopped peanuts and sage.

Sweet Potato and Apple Puree

Makes 6 servings

2 pounds sweet potatoes (also called yams; jewel yams or garnet yams are sweetest)
2 large tart apples, such as Braeburn, Pink Lady or Granny Smith
juice of 1 lime (about 3 tablespoons)
1/4 cup plain yogurt OR cream if you want to go crazy
2 tablespoon unsalted butter, melted
1 tablespoon mild honey such as clover
salt to taste

Preheat the oven to 425°F. Line a baking sheet with foil. Pierce the sweet potatoes and apples in several places with a sharp knife and place on the baking sheet. Bake until tender and beginning to ooze, about 30 minutes for the apples, 45 minutes to an hour for the sweet potatoes. Remove from the heat and allow to cool until you can handle them. Lower the oven to 350 degrees F and butter a 2-quart baking dish.
Skin the potatoes, and peel and core the apples, scraping any pulp that adheres to the skins. Cut the apples and potatoes into large pieces. Puree in a food processor fitted with the steel blade until smooth. Add the remaining ingredients and blend together well. Transfer to the baking dish. Heat in the oven until steaming, 20 to 30 minutes. Serve hot.

Pizza with Prosciutto, Goat Cheese, Thyme, and Red Onions

20 ounces pizza dough, divided into 4 equal pieces (or use a Boboli)
1/4 cup olive oil
1 teaspoon dried red pepper flakes, or more to taste
1 cup (4 ounces) shredded Monterey Jack cheese
2 cups (8 ounces) shredded mozzarella cheese
1/2 medium red onion, very thinly sliced
1 cup (4 ounces) cubed goat cheese
4 ounces prosciutto or cooked ham, very thinly sliced
1 tablespoon fresh thyme, or 1 teaspoon dried

Preheat oven to 500°F.

Roll or stretch the dough into four 8-inch circles. Place the pizzas on 2 lightly floured baking sheets. Brush each pizza to within 1 inch of the edge with 1 tablespoon of the olive oil and sprinkle with a quarter of the dried red pepper flakes. Arrange a quarter of the Monterey Jack and mozzarella cheeses on each, and sprinkle with a quarter each of the red onion, goat cheese, and prosciutto. Sprinkle with the thyme. Bake for 10 to 12 minutes or until the crust is golden brown.

Makes 4 pizzas. Source: Eating Well Magazine.

Pork Medallions with Lemon and Capers

1 tablespoon coarsely ground black pepper
1 1/2 pounds pork tenderloin, cut into 1-inch-thick medallions
4 tablespoons butter
1 cup chicken stock or canned broth
1/4 cup fresh lemon juice
2 tablespoons capers, drained
1/4 cup peeled diced lemon segments (optional)
Chopped fresh chives or green onion tops

Press pepper onto both sides of pork pieces. Heat 1 tablespoon butter in heavy large skillet over medium heat. Season pork with salt. Cook until just cooked through, about 4 minutes per side. Transfer to plates and keep warm.

Add stock and lemon juice to skillet. Boil until reduced to 1/2 cup, about 7 minutes. Whisk in remaining 3 tablespoons butter. Add capers and lemon segments if desired. Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.

_{Per Serving: Calories: 284; Protein: 26 g; Carbs: 11 g; Total Fat: 14 g; Saturated: 3 g; MonoUn: 8 g; PolyUn: 1 g; Cholesterol: 74 mg; Sodium: 243 mg; Dietary Fiber: 0 g. Serves 6. Source: Williams-Sonoma Guide to Good Cooking, © 1996.}

Pork, Sweet Potato, and Apple Bake

Prep: 15 min. | Cooking: 40 min.

2 tablespoons extra-virgin olive oil
6 boneless loin pork chops, about 1-1/2 inches thick
4-6 medium sweet potatoes, peeled and cut into 1/2-inch cubes
2 Granny Smith apples, diced
1/2 cup maple syrup
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh sage leaves
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Salt and freshly ground black pepper
1 cup chicken broth or stock

Preheat the oven to 375°F. Heat the oil in a Dutch oven over medium-high heat and brown the pork chops on both sides, 8-10 minutes.

Drain off as much of the fat as possible. Cover the pork chops with the sweet potatoes and apples.

Combine the maple syrup, garlic, sage, ginger, cinnamon, salt, pepper, and broth in a small bowl and mix well. Pour this mixture over the chops and vegetables in the pan.

Bake, uncovered, for 15 minutes. Turn the chops and vegetables carefully and bake until the sweet potatoes are soft and the meat is cooked, about 15 minutes more. Serve hot.

_{Serves: 4-6. Per Serving: Calories: 284; Protein: 26 g; Carbs: 11 g; Total Fat: 14 g; Saturated: 3 g; MonoUn: 8 g; PolyUn: 1 g; Cholesterol: 74 mg; Sodium: 243 mg; Dietary Fiber: 0 g. Serves 6. .Source: Just One Pot [Reader’s Digest].}

Pork Tenderloin en Croute

Mike made this at the Yale house and it was amazing. Lots of work though! ~kpm

2 tablespoons unsalted butter
1/4 cup minced shallots
2 teaspoons minced garlic
1-pound assorted mushrooms, stems trimmed, wiped clean, and finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine
1 tablespoon chopped fresh parsley leaves
2 (1-1/2 pound) pork tenderloins
1 tablespoon Essence, recipe follows
1 tablespoon vegetable oil
1 sheet prepared puff pastry, thawed if frozen
1/4 cup Creole mustard or any whole-grain mustard
1 large egg, lightly beaten with 2 teaspoons of water to make an egg wash

To make the mushroom stuffing, in a large, heavy skillet melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 1 minute. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize, 10 to 15 minutes. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated and the mixture is tight, about 5 minutes. Stir in the parsley and remove from the heat. Let cool completely before using.

Season the pork tenderloins with the Essence (recipe follows).

Heat the oil in a skillet or Dutch oven large enough to hold the tenderloins over medium-high heat. Add the tenderloins and reduce the heat to medium. Sear evenly on all sides and cook, turning frequently. Remove pork from the pan and cool for 10 minutes.

Preheat the oven to 400ºF. Line a large baking sheet with aluminum foil and lightly grease. Set aside.

On a lightly floured surface, roll out the pastry to a 12 by 18-inch rectangle. Place the pork tenderloins on 1/2 of the puff pastry, leaving a 1-inch border around the edges. Evenly coat the tenderloins on all sides with the mustard.

Pack the cooled mushroom mixture around the pork tenderloins. Brush a 1/2-inch border of egg wash on the pastry around the meat. Gently pull the remaining pastry over the meat to completely enclose, and press gently to seal. With a small knife cut away the excess pastry to make an even border and crimp the pastry edges with a fork dipped in flour. Make a small slit in the top of the pastry for steam to vent.

Carefully transfer the tenderloin to the prepared baking sheet. Brush the pastry evenly with egg wash. Bake for 10 minutes, then rotate the pan. Bake until golden brown and an instant read thermometer reaches 140ºF, an additional 8 to 10 minutes. Remove from the oven and let rest for 5 minutes before serving.

Slice the pork tenderloin and serve.

Essence (Emeril’s Creole Seasoning):
2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup. Recipe courtesy Emeril Lagasse, 2003. Show: Emeril Live, Episode: Puff Pastry.

Pork Tenderloin with Cilantro-Lime Pesto

1 1/2 pounds pork tenderloin
1 tablespoon minced garlic
2 tablespoons minced ginger
1/4 cup minced green onions
1 tablespoon minced cilantro
1 teaspoon minced jalapenos 1/2 teaspoon black pepper
2 tablespoons lime juice
2 tablespoons olive oil
1/2 cup grated jalapeno cheese
1/4 cup toasted pine nuts

Cut tenderloin lengthwise almost in half. Lay out flat. Chill. Combine next seven ingredients in food processor, puree. Add olive oil slowly until mixture thickens. Spread half of mixture over tenderloin. Spread grated cheese over pesto. Reform tenderloin and tie to secure. Spread remaining pesto over tenderloin. Chill for several hours.

Preheat oven to 400°F. Place tenderloin on a rack in a shallow baking pan and roast until firm, about 20 minutes. Remove from oven, cover and keep warm. Let rest for 10 minutes; reserving all juices.

Remove string from tenderloin, cut into eight slices. Arrange on plates. Pour any warm juices over slice. Sprinkle with toasted pine nuts to serve.

Makes 6 Servings. Source: https://www.bigoven.com/recipe/pork-tenderloin-with-cilantro-lime-pesto/159148. Republished with permission, National Pork Board.

Pork Tenderloin with Mustard Sauce

Serves 6 | Prep time: 10 minutes | Total time: 45 minutes

1 tablespoon olive oil
2 pork tenderloins (3⁄4-1 pound each), trimmed
Coarse salt and ground pepper
1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
2 tablespoons reduced-fat sour cream

Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes. Reduce heat to medium-low and cover skillet; cook pork, turning occasionally, until an instant-read thermometer registers 150°, 20 to 25 minutes. Remove pork from skillet, wrap in aluminum foil, and let rest 10 minutes (reserve skillet with juices).

To juices in skillet, add mustards, and sour cream, and any accumulated juices from resting pork; whisk over medium heat until heated through (do not boil). Add water if sauce is too thick.

Slice pork thinly and serve with pan sauce.

_{Per serving: 206 calories; 8.6 grams fat; 28.9 grams protein; 2.5 grams carbohydrates; 0.5-gram fiber. Source: Everyday Food, Episode 103: Quick fixes.}

Pork Tenderloin with Spicy Glaze and Mango Jam

Since the tenderloin doesn’t have a lot of fat in it, avoid overcooking it by roasting it quickly and just until it reaches medium doneness. Except for the cooking of the pork tenderloin, everything in this dish can be prepared in advance. The glaze can be made up to two weeks ahead of time and used on anything from grilled tuna or chicken to a stir-fry. The mango jam is delicious on a green salad topped with fresh crab—it will keep, refrigerated, for up to a week.

Mango Jam:
1 tablespoon vegetable oil
1 yellow onion, diced
2 teaspoons peeled, chopped fresh ginger
1 clove garlic, chopped
1 cup mirin wine, or 1 cup dry white wine mixed with 1/4 cup honey
2 mangoes, peeled and diced
Pinch of dried red chile flakes
1 teaspoon grated lime zest
1 tablespoon lime juice
Soy sauce

To prepare the mango jam: Heat the vegetable oil in a large sauté pan over high heat until hot. Add the onion and cook without stirring until browned, about 5 minutes. Stir and cook without stirring 5 minutes longer. Continue this cooking process until the onions are golden brown and caramelized, 15 to 20 minutes total. Add the ginger and garlic, and sauté for about 2 minutes. Add the mirin and reduce until about 1/4 cup remains, about 4 minutes. Let cool until tepid. Place the onion mixture, mangoes, chile flakes, and lime zest and juice in a blender, and blend until smooth. Season with soy sauce to taste and blend again. Set aside or refrigerate until ready to serve.

Spicy Glaze:
2 cloves garlic, chopped
1 tablespoon peeled, chopped fresh ginger
1/2 cup dry white wine
1/4 cup honey
1/3 cup tomato puree
1/4 cup hoisin sauce
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh cilantro
2 teaspoons chile paste
Soy sauce

To prepare the glaze: Combine the garlic, ginger, and wine in a saucepan over high heat and reduce until about 1/4 cup remains, 4 to 5 minutes. Add the honey, tomato puree, hoisin sauce, basil, and cilantro, and cook over medium heat, stirring often, until very thick, about 5 minutes. Stir in the chile paste and season with soy sauce. Set aside.

2-1/2 pounds pork tenderloin, fat and silver skin removed
Salt
Freshly ground black pepper
1 tablespoon vegetable oil

To prepare the pork tenderloin: Preheat the oven to 300°F. Season the pork with salt and black pepper. Heat the oil in a large, oven-proof sauté pan over high heat until smoking hot. Add the pork and sear on all sides, about 5 minutes. Set aside about 1/2 cup of the glaze, and brush the remaining glaze over the pork. Place the pan in the oven and roast the pork for 10 to 15 minutes, or until it reaches an internal temperature of 145°F for medium doneness. Remove the pork from the oven and brush with the reserved glaze. Let it sit about 2 minutes before slicing. Slice on the diagonal against the grain.

To serve: Place the pork slices on a platter or individual plates and drizzle with mango jam. Serve hot.

Wine Suggestion: A Cotes-du-Rhone makes a good match with this dish. The blend of grapes adds depth and complexity to the wine, helping it showcase the bright Asian flavors in this dish.

Serves 6. Source: Caprial Cooks for Friends, by Caprial Pence.

Pork in Thai Peanut Sauce

1 Pork tenderloin
2/3 cup Peanut butter chunky style
Red pepper ground, to taste
1/4 cup Rice vinegar
2 tablespoon Sesame oil
1/4 cup Water
1 1/2 tablespoon Soy sauce
1 1/2 tablespoon Cider vinegar
1 1/2 tablespoon sugar
2 ea Green onion sliced on a bias, green part only
8-ounce Fettuccini cooked to directions

Combine peanut butter, rice vinegar, red pepper, and oil in a bowl. Mix water, soy sauce, cider vinegar, and sugar then add to peanut butter mixture and mix well.

Cut the pork tenderloin into 3-inch length pieces. Then slice those pieces lengthwise into about 1/3″ thick slices (so they end up the size of thick French fries). Place the meat into the peanut sauce and set aside.

Heat about 2 tb of oil in a hot wok (I like to use a mix of sesame and vegetable oil). Add meat strips and cook over high heat, folding the meat frequently. If sauce starts sticking to the wok, keep it scraped with a wood spoon before it starts to burn. Cook the meat until done, which should be about 5 minutes.

If the sauce is too thick, add a 1/4 cup of chicken broth mixed with 2 tb of teriyaki sauce.

Fold in green onions and noodles (feel free to add some extra peanut pieces or cashews).

Makes 4 Servings. Source: https://www.bigoven.com/recipe/pork-in-thai-peanut-sauce/162560.

Roast Pork Loin with Mustard Marinade

When purchasing the pork loin roast, ask the butcher to French it, which involves cutting the meat away from the ends of the bones. This makes for a neater presentation.

Prep Time: 8 minutes | Cook Time: 70 minutes | Servings: 8

3/4 cup white wine
3 Tbs. firmly packed brown sugar
3 Tbs. olive oil
1/2 cup Dijon mustard
2 Tbs. chopped fresh rosemary
2 large garlic cloves, chopped
1 bone-in pork loin roast, about 5 lb., drenched and tied
Salt and freshly ground pepper, to taste
1/4 cup heavy cream

In a bowl, whisk together the wine, brown sugar, olive oil, mustard, rosemary and garlic. Brush the roast generously on all sides with the marinade. Pour the remaining marinade into a small saucepan and set aside. Cover the roast with plastic wrap and let stand at room temperature for 1 hour.

Position a rack in the lower third of an oven and preheat to 475°F.

Scrape the excess marinade off the roast and add it to the saucepan. Place the roast on a rack in a large roasting pan, and season with salt and pepper.

Roast for 20 minutes. Reduce the oven temperature to 400°F and continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, 45 to 50 minutes more.

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving.

Place the saucepan with the reserved marinade over medium-high heat, add the cream and boil until the sauce is reduced slightly, about 5 minutes. Season with salt and pepper, and transfer the sauce to a sauceboat. Carve the roast between the bones and arrange on a warmed platter. Pass the sauce alongside.

Serves 6 to 8. Source: https://www.williams-sonoma.com/recipe/roast-pork-loin-with-mustard-marinade.html.

Roasted Pork Loin with Rosemary-Balsamic Glaze

Rosemary-Balsamic Glaze:
2 cloves garlic, chopped
2 teaspoons chopped fresh rosemary
1/4 cup brown sugar
3/4 cup balsamic vinegar
Pork:
3-pound boneless pork loin
Salt
Freshly ground black pepper
1 tablespoon extra virgin olive oil

Roasted Shallot Smear, as an accompaniment

To prepare the glaze: Combine the garlic, rosemary, brown sugar, and balsamic vinegar in a saucepan over high heat, and bring just to a boil. Turn the heat to low and cook 5 minutes longer, until the brown sugar has dissolved. Set aside.

To prepare the pork loin: Preheat the oven to 300°F. Season the pork loin well with salt and pepper. Heat the olive oil in a very large ovenproof sauté pan over high heat until smoking hot. Add the pork and sear well, about 5 minutes per side. Brush the pork liberally with the glaze, and set the pan in the oven. Roast the pork loin for 15 minutes, brush with more glaze, and continue roasting 15 to 20 minutes longer, or until it reaches an internal temperature of 145°F, for medium doneness. Let sit about 3 minutes before slicing. Slice very thin.

Roasted Shallot Smear
1/4 Cup olive oil
10 whole, peeled and halved shallots
10 peeled garlic cloves
1/4 Cup Balsamic vinegar
2 anchovies
2 Tablespoons chopped fresh rosemary
salt and pepper, to taste

Drizzle oil over shallots and garlic and roast in preheated 300 degree F oven until soft. While puréeing in food processor, add balsamic vinegar, anchovies, chopped herbs and salt and pepper.

To serve: Place the pork loin slices on a serving platter. Serve hot with the shmear on the side.

Wine Suggestion: A great Barbera will have deep currant notes and a slight smokiness that blend well with the balsamic glaze.

Serves 6. Source: Caprial Cooks for Friends, by Caprial Pence.

Roasted Pork Loin with Tart Cherry-Port Sauce

After roasting the pork, prepare a delicious pan sauce using dried tart cherries, sherry vinegar, chicken stock and our port wine finishing sauce, which adds depth of flavor. Butter is whisked in at the last minute to enrich the sauce.

Prep Time: 10 minutes | Cook Time: 90 minutes | Servings: 8

1 boneless pork loin roast, about 3 1⁄2 lb., tied
Kosher salt and freshly ground pepper, to taste
2 Tbs. extra-virgin olive oil
1/4 cup pitted dried tart cherries
1 Tbs. sherry vinegar or red wine vinegar
3/4 cup port wine finishing sauce (from Williams-Sonoma)
2 1/2 cups chicken stock
1 Tbs. unsalted butter

Season the pork roast with salt and pepper. Cover with plastic wrap and let stand at room temperature for 1 hour.

Preheat an oven to 375°F. In a small roasting pan over medium-high heat, warm the olive oil until almost smoking. Add the pork and brown on all sides, about 3 minutes per side.

Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat registers 140ºF for medium, about 1 hour and 15 minutes, or until done to your liking. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for about 10 minutes before carving.

Pour off all but about 1 Tbs. of the fat from the pan and set the pan over medium heat. Add the cherries, vinegar, port wine finishing sauce and stock and bring to a simmer. Cook, stirring with a wooden spoon to scrape up the browned bits, until the sauce is reduced by half, 7 to 10 minutes. Whisk in the butter and season with salt and pepper. Remove from the heat.

Cut the pork into 1⁄2-inch slices and transfer to a warmed platter. Spoon some of the sauce over the meat and pass the rest alongside. Serve immediately. Serves 6 to 8. Adapted from Williams-Sonoma Bride & Groom Cookbook: Recipes for Cooking Together, by Gayle Pirie and John Clark (Simon & Schuster, 2005)_.

Roasted Pork Tenderloin with Pear Chutney

An aromatic pear chutney elevates this simple pork tenderloin to Christmas dinner worthy. The cinnamon and citrus pear chutney will fill your home with the smells of holiday cheer. Very little knife work is required and this dish can be on the table in under an hour. Roast some halved Brussels sprouts and small potatoes on a lower oven rack with the pork to complete this new family favorite.

Prep Time: 20 min | Cook Time: 50 min | Level of Difficulty: Easy | Servings: 4

1/2 cup unsweetened orange juice
1/2 cup apple cider vinegar
2 Tbsp unpacked light brown sugar
1 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp ground cloves
4 medium pear(s), ripe, peeled, cored and cut into 1/2-inch pieces
1/2 cup red onion(s), minced
2 tsp ginger root, fresh, minced
1-pound lean pork tenderloin
1/2 cup raisins
1 spray cooking spray

Combine orange juice, vinegar, sugar, coriander, cinnamon and cloves in a medium saucepan. Add pears, raisins, onion and ginger; mix well. Set pan over medium-high heat and bring to a simmer; reduce heat to low and simmer until chutney mixture is thick and dark, stirring frequently, about 20 to 30 minutes.

Preheat oven to 400ºF. Coat an 11 x 7-inch baking pan with cooking spray. Transfer pork to prepared pan. Set aside half of chutney and spoon remaining chutney all over pork; roast until an instant-read thermometer inserted in the center of pork reads 160ºF, about 20 minutes.

Allow pork to rest 10 minutes before slicing crosswise into rounds. Serve pork with remaining pear chutney on the side. Yields about 3 ounces of pork and 1/4 cup of chutney per serving.

Source: Weight Watchers.

Rye-Crusted Pork Medallions

Caraway seeds often season cabbage dishes; here they give pork a tangy coating. Serve this dish with our Red Cabbage with Apple.

Prep: 25 minutes | Total: 25 minutes

3 to 4 rye bread with caraway seeds
Coarse salt and ground pepper
1 large egg
1-1/2 Pounds boneless center-cut pork loin, sliced into 8 medallions (each 1/2 inch thick)
2 Tablespoons canola oil
Grainy mustard, for serving (optional)

In a food processor, pulse enough bread to measure 2 cups coarse crumbs. Transfer to a large bowl; season with salt and pepper. In another large bowl, whisk egg with 1 teaspoon water.
Season pork medallions on both sides with salt and pepper. Dip each medallion in egg mixture with one hand, then use other hand to dredge in breadcrumbs. Transfer to a plate.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place half the medallions in skillet; cook until pork is golden brown and center is no longer pink, 3 to 4 minutes per side. Transfer to a plate; wipe skillet clean. Repeat with remaining medallions in remaining oil. Serve with mustard on the side, if desired.

Serving: Serves 4. Source: Martha Stewart Living.

Sage and Orange Sauce with Pork Fillet

Pork:
2 pork fillets, about 12 ounces each (tenderloin?)
2 teaspoons unsalted butter
salt and ground black pepper
orange wedges and sage leaves, to garnish
For the sage and orange sauce:
1/2 cup dry sherry
3/4 cup chicken stock
2 garlic cloves, very finely chopped
grated zest and juice of 1 unwaxed orange
3 or 4 large sage leaves, finely chopped (I would add more)
2 teaspoons cornstarch

Season the pork fillets lightly with salt and pepper.
Melt the butter in a heavy, flame-proof casserole (such as our Le Creuset pan) over medium high heat, then add the meat and cook for 5-6 minutes, turning to brown all sides evenly.
Add the sherry, boil for about 1 minute, then add the stock, garlic, orange zest and chopped sage. Bring to a boil and reduce heat to low, then cover and simmer for 20 minutes, turning pork once.
Transfer the pork to a warmed platter and cover to keep warm.
Bring the sauce to a boil. Blend the cornstarch and orange juice and stir into the sauce, then boil gently over medium heat for a few minutes, stirring frequently, until the sauce is slightly thickened.
Slice the pork diagonally and pour the meat juices into the sauce.
Spoon a little sauce over the pork and garnish with orange wedges and sage leaves. Serve the remaining sauce separately.

Cooks Tip: The meat is cooked if the juices run clear when the meat is pierced, or when a meat thermometer inserted into the thickest part of the meat registers 150°F. If fresh sage is not available, try using rosemary as a substitute, as this also goes very well with pork.

Serves 4. Source: The Complete Book of Sauces, Salsas, Dips, Relishes, Marinades, & Dressings, by Christine France, 2000. Page 104.

Sausage and Potato Pie

This recipe is a good candidate for freezing, especially since the sausage comes in 1-pound packages. Just double the recipe, make it all at once, and separate into two pie plates, then freeze one. Mike and Keira both love this one. ~kpm

2-1/2 pounds potatoes, pared and cut into large pieces
1/2-pound sweet Italian sausage, casing removed
1/2-pound hot Italian sausage, casing removed
1 medium onion, chopped
1 egg yolk
4 ounces shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 tablespoon grated parmesan cheese
2 tablespoons chopped parsley (we do not use)

Preheat oven to 350°F.
In large saucepan, bring to a boil the potatoes in water to cover. Reduce heat to low, cover and simmer 20-30 minutes until fork tender. Drain and set aside.
In medium skillet, cook sausage until browned, stirring frequently to break up, about 20 minutes. With slotted spoon, remove sausage to bowl; set aside. Add onion to drippings in skillet; cook about 5 minutes until soft, stirring frequently. With slotted spoon, remove to bowl with sausage, set aside.
In large bowl, with mixer at low, mix potatoes and egg yolk until smooth.
Fold in cheeses, parsley and sausage mixture. Spoon into greased 9-inch pie plate. Bake 30-40 minutes until heated through, remove from oven to wire rack to cool 5 minutes. To serve, cut pie into wedges.

Serving Suggestion: Serve with a balsamic green salad and fresh Fuji apples

To freeze: Make through step 5. Do not put in oven. Let cool, then double wrap and place in freezer. To Heat: Defrost completely in refrigerator. Bake at 350°F for 30-40 minutes until heated through, remove from oven to wire rack to cool 5 minutes. To serve, cut pie into wedges.

Serves 8. Source: Adapted from a Woman’s World Magazine recipe.

Sesame Pork Lo Mein

8 ounces Lo Mein noodles or vermicelli, uncooked
12 ounces Pork tenderloin trimmed and sliced into thin strips
6 tablespoons Dry sherry
1 cup Fat-free, less-sodium chicken broth
1/4 cup Low sodium soy sauce
2 teaspoons Cornstarch
1 tablespoon Garlic minced
Cooking spray
1 tablespoon Ginger minced
3/4 cup Snow peas halved crosswise
1 tablespoon Rice vinegar
1/2 cup Carrot thinly sliced
2 teaspoon Sugar
8 ounces sliced Mushrooms
1/2 teaspoon Crushed red pepper
1 teaspoon Sesame seeds toasted
4 teaspoons Dark sesame oil divided
1 cup Green onions diagonally cut

Prepare the noodles according to package directions; drain.

Combine sherry and the next 6 ingredients (through red pepper) in a medium bowl. Add 1 teaspoon sesame oil and pork; toss to coat.

Combine broth and cornstarch, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork mixture to pan, and cook 3 minutes, stirring frequently. Remove pork using a slotted spoon. Add peas, carrot, and mushrooms to pan; cook 2 minutes. Stir in broth mixture; cook 2 minutes. Stir in broth mixture; cook 2 minutes or until thick, stirring constantly.

Stir in noodles, 1 tablespoon of sesame oil, pork, and sesame seeds. Sprinkle with green onions. Serve immediately.

Simply Roasted Pork

Use apple jelly in place of the apricot preserves for a slightly sweeter flavor. This pork makes a quick transition from warm Sunday dinner to cool Monday lunch without compromising flavor. Serve with roasted red skin potatoes or mashed potatoes, broccoli spears or collard greens, and warm dinner rolls.

This recipe goes with Thai Pork Salad with Chile Dressing, Spicy Pork, Turkey, and Swiss Cuban Roll, Chipotle Pork and Avocado Wrap, Pork Tabbouleh, Pork and Grilled Vegetable Salad, Sourdough Pork Sandwiches with Parsley-Pesto Mayonnaise, Pork and Peanut Noodle Salad, Pork and Grilled Stone Fruit Couscous Salad, Horseradish and Caramelized Onion Pork Sandwiches

1/2 cup apricot preserves

Preheat oven to 425°F. Place the preserves in a small saucepan over medium-low heat, and cook 10 minutes or until melted. Keep warm over low heat.

1 teaspoon salt
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 (3-pound) boneless pork loin, trimmed
Cooking spray

Combine salt, oregano, garlic powder, and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan. Bake at 425°F for 30 minutes. Brush 1/4 cup preserves evenly over pork. Bake an additional 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until thermometer registers 155°F (slightly pink). Let stand 10 minutes before slicing.

_{Yield: 14 servings (serving size: about 3 ounces). Nutrition Per Serving: Calories 159(27% From Fat); Fat 4.7g (Sat 1.6g,Mono 2.1g,Poly 0.5g); Protein 20.6g; Cholesterol 59mg; Calcium 24mg; Sodium 232mg; Fiber 0.2g; Iron 0.9mg; Carbohydrate 7.6g. Source: Cooking Light, September 2004.}

Stuffed Pork Chops

A savory stuffing transforms pork chops into a dish that’s fit for company. This recipe calls for extra-thick loin chops, which are cut from the rib end of the loin and are exceptionally succulent and flavorful.

4 double-cut frenched pork loin chops, each about 1-1/2 inches thick
Salt and freshly ground pepper, to taste
2 Tbs. dried currants
Boiling water as needed
1/2 cup toasted fresh bread crumbs
1 Tbs. minced fresh oregano
2 Tbs. toasted pine nuts
3 Tbs. olive oil

Preheat an oven to 400°F. Season the pork chops with salt and pepper. Insert a sharp paring knife into one long side of a chop, making a 1-inch slit; do not cut all the way through. Wiggle the knife to form a small opening. Remove the knife and reinsert it into the slit, with the blade facing the opposite direction, then wiggle the knife again. Repeat with the remaining chops. Set aside.

Put the currants in a small bowl and add boiling water just to cover them. Let stand for 5 minutes, then drain.

In a bowl, combine the bread crumbs, oregano, pine nuts and currants. Season with salt and pepper. Using a small spoon, stuff the pocket of each chop with one-fourth of the mixture.

In a large fry pan over medium-high heat, warm the olive oil until almost smoking. Arrange the chops in the pan and brown, turning once, 3 to 5 minutes per side. Transfer the pan to the oven and cook until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, 7 to 10 minutes.

Transfer the chops to a platter and cover loosely with aluminum foil. Let rest for 5 minutes, then serve.

Serves 4. Source: https://www.williams-sonoma.com/recipe/stuffed-pork-chops.html.

Uptown Pork Chops and Apple Sauce: Roast Pork Tenderloins with Escalloped Apples

2 pieces, 1 package, pork tenderloins – ask the butcher to trim them up for you
2 tablespoons extra-virgin olive oil
1 tablespoon grill seasoning
2 teaspoons lemon zest
2 tablespoons fresh chopped thyme leaves
3 tablespoons butter
5 Gala, Honey Crisp or Golden Delicious apples, quartered, cored and sliced
Salt
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 tablespoons sugar

Heat oven to 425 degrees F.

Coat the tenderloins with olive oil. Combine the grill seasoning, lemon zest and thyme. Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and let juices settle then slice on an angle.

Melt butter in skillet over medium heat and saute apples for 12 to 15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar.

Arrange the apples over the pork to serve. Source: Recipe courtesy Rachael Ray, 2007.