Pork Recipes
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Classic Pork Loin Roast

Directions:
Season with salt and pepper. Place roast with fat side up on rack in open roasting pan. Insert meat thermometer into center of roast. Place in 300 °F degree oven and roast about 30 minutes per pound. The meat thermometer should register about 145-165 °F degrees when done.

Make gravy from drippings. A pinch of sage will season this recipe for pork loin roast just right.

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Spicy Pork Meatballs

Spicy, Asian-inspired meatballs with ginger and scallions. A fantastic way to cook our Berkshire Ground Pork.

Pork & Poultry Brine Recipe:

Poultry/Pork Brine

Yields 1 gallon

3 ea Lemons

12 ea Bay Leafs

2 oz Flat Leaf Parsley, Washed

½ oz Thyme, Fresh

¼ cup Honey

9ea Garlic Cloves

1/3 cup Black Peppercorns

5 oz Kosher Salt

1 gal Water

*Combine all ingredients in large pot, cover and bring to a boil. Boil for 1 minute. Stir to dissolve salt. Remove from heat and cool down completely before adding product.

 

Saucy Country-Style Oven Ribs

yield: Makes 6 to 8 servings

active time: 45 min

total time: 2 1/2 hr

Linda Kuipers of Traverse City, Michigan, writes: “A labor of love, this compilation of barbecue recipes accommodates a little of each of my family.

INGREDIENTS

  1. 4 lb boneless country-style pork ribs
  2. 1 large onion, finely chopped (2 cups)
  3. 4 garlic cloves, minced (2 tablespoons)
  4. 2 tablespoons vegetable oil
  5. 1 1/2 cups ketchup (12 oz)
  6. 2/3 cup honey
  7. 1/2 cup cider vinegar
  8. 1/2 cup Worcestershire sauce
  9. 6 tablespoons fresh lemon juice (from 2 lemons)
  10. 2 tablespoons plus 1 teaspoon dry mustard
  11. 2 teaspoons drained bottled horseradish
  12. 1 teaspoon black pepper

 

PREPARATION

Put oven rack in middle position and preheat oven to 350°F.

Put ribs in a 6- to 8-quart pot and cover with water by two inches. Bring to a boil, reduce heat and simmer, uncovered, skimming froth, 30 minutes.

Meanwhile, cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is tender, about 15 minutes. Stir in remaining ingredients and simmer, stirring occasionally, 15 minutes.

Drain pork in a colander and pat dry, then arrange in 1 layer using tongs in a 13- by 9-inch baking dish. Pour sauce over pork to coat evenly, then cover dish tightly with foil. Bake 1 hour, then remove foil and carefully turn pork over with tongs and cook, uncovered, until very tender, about 30 minutes. Skim fat from sauce if desired.

 

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Spicy Pork Skewers

Morroccan meat skewers, or kefta, are  made into sausage shapes; we like ours rolled into little meatballs.

Ingredients

  • 1 1/4 pounds ground pork
  • 1 1/2 tablespoons minced garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons ground paprika
  • 1/3 cup finely chopped onion $
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

Preparation

  1. 1. Soak 8 bamboo skewers in water for at least 30 minutes (if using metal skewers, proceed to step 2). Drain and set aside.
  2. 2. Meanwhile, in a medium bowl, stir together the pork, garlic, cumin, paprika, onion, salt, and pepper. Form into small meatballs, each about the size of a golf ball, then thread the meat onto the skewers.
  3. 3. Lay skewers over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning once, until browned on both sides and no longer pink in the center, about 8 minutes. Serve warm.
  4. Note: Nutritional analysis is per serving.

Sunset 
MAY 2006

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