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Apple Stuffed Pork Loin Roast
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 Granny Smith apples, peeled, cored and chopped
- 8 fresh sage leaves
- 2 cups thick-cut white bread cubes, crusts removed
- 1 egg, beaten
- 2 tablespoons butter
- Salt and pepper
- ½ to 1 cup chicken broth, plus more if needed
- 1 (3 pound) pork loin roast, butterflied
- Preheat oven to 375 degrees F.
- In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened.
- Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin.
- Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan.
- Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F.
- Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.
Recipe Source: Food Network.com
Southern Pulled Pork
This pulled pork gets its distinct southern flavor from Cajun seasoning and smoke flavoring. It makes a fantastic meal for your family or neighborhood barbecues.
- 1 tbsp. butter
- 2 lbs. boneless pork roast
- 1 tbsp. Cajun seasoning
- 1 medium onion, chopped
- 4 cloves garlic, crushed
- 4 c. water
- 1 tbsp. liquid smoke flavoring
- Cut the pork roast into large chunks. Season generously with the Cajun seasoning.
- Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
- Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
- Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork.
- Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.
Recipe Source: AllRecipes.com
This twist on an old favorite - beef stroganoff - makes a nice change of pace.
- 1½ lbs. lean pork, cut into cubes
- 1½ c. water, divided
- 1 tsp. instant chicken bouillon granules
- 2 tsp. paprika
- 1 c. chopped onion
- 1 clove garlic, minced
- 1 tbsp. cornstarch
- ¾ c. sour cream
- 2 tbsp. snipped fresh parsley
- 12 oz. noodles, cooked and drained
- In a saucepan coated with nonstick cooking spray, brown pork; drain. Remove meat and set aside.
- In the same pan, bring 1¼ cups water, bouillon and paprika to a boil. Add pork, onion and garlic. Reduce heat; cover and simmer 45 minutes or until meat is tender.
- Combine cornstarch and remaining water; gradually add to pan, stirring constantly. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in sour cream and parsley.
- Serve over hot cooked noodles.
Recipe Source: Food.com
Mushroom Pork Chops
This recipe is quick and easy, but tastes like you spent all day cooking it.
- 4 pork chops
- salt and pepper to taste
- pinch garlic salt, or to taste
- 1 onion, chopped or sliced
- ½ lb. fresh mushrooms, sliced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- Season pork chops with salt, pepper, and garlic salt to taste.
- In a large skillet, brown chops over medium-high heat. Add the onion and mushrooms, and saute for one minute.
- Pour soup over chops. Cover skillet, and reduce heat to medium-low. Simmer for 20 to 30 minutes, or until chops are cooked through.
- Serve mushroom sauce over pork chops.
Recipe adapted from AllRecipes.com
Breaded Ranch Pork Chops
This zippy version of and old favorite is guaranteed to bring your family together around the dinner table.
- 1 cup seasoned bread crumbs
- 2 tablespoons grated Parmesan cheese
- ⅓ cup prepared Hidden Valley® Ranch
- 6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
- In a shallow bowl, combine bread crumbs and cheese.
- Place dressing in another shallow dish.
- Dip pork chops in dressing, then roll in crumb mixture.
- Place in an ungreased 13"x 9" baking pan.
- Bake, uncovered, at 375° for 25 minutes or until meat thermometer reads 160°.
Recipe Source: TasteOfHome.com
Pulled Pork with Root Beer Sauce
Root beer gives this slow cooked pork sandwich rich color and pleasant sweetness and makes it deliciously different from most other pulled pork sandwiches.
- 1 2-1/2 to 3 pound pork sirloin roast
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon cooking oil
- 2 medium onions, cut into thin wedges
- 1 cup root beer*
- 6 cloves garlic, minced
- 3 cups root beer (two 12-ounce cans or bottles)*
- 1 cup bottled chili sauce
- ¼ teaspoon root beer concentrate (optional)
- Several dashes bottled hot pepper sauce (optional)
- 8 to 10 hamburger buns, split (and toasted, if desired)
- Lettuce leaves (optional)
- Tomato slices (optional)
- Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 5-quart slow cooker. Sprinkle meat with the salt and pepper.
- In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Meanwhile, for sauce, in a medium saucepan combine the 3 cups of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired.
- Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds.
- To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings.
Recipe Source: Recipe.com