Sweet Balsamic Glazed Pork Loin

This is one of the best dinners we have had in a very long time and while I couldn't wait to share it, I can't seem to find the time to post anymore so it took awhile. Let me start by saying I had given up on pork tenderloin. I never liked the way it turned out so I stopped trying, but this. was. awesome. I can't say enough about how you have to try this. For one, it is incredibly fast and easy to put together. Two, it goes in the slow cooker (always a bonus for me) and three, it is so delicious, even without the glaze. I found this at Mel's Kitchen Cafe and adapted very slightly. You will love this!

*Printable Version*

What You Need:
2 pound boneless pork loin roast

1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic 
1/2 cup water

Glaze: 
1/2 cup brown sugar, light or dark
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.

Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve. Enjoy!

Kalua Pork

I am not sure why I have never tried this, as it seems pretty popular when I started researching recipes. This is NOT your boring, traditional pork roast. What got me started was the show Diners, Drive-Ins & Dives. I watched an episode where they first made the kalua pork, and then used it to make kalua pork egg rolls, which I ended up making with some of the leftovers. I will post that recipe soon!

Traditionally, kalua pork is made at luaus, using a whole pig, roasted in a ground pit. It is also generally wrapped in banana leaves to prevent it from drying out. I read that you can buy banana leaves at specialty markets but chose not to this time.

I have to tell you, I guarantee this is the most tender pork you will ever, ever have. I actually gave up doing pork roasts in the crock pot a while ago because they were just never turning out as tender as beef roasts. When I went to shred this pork, I barely had to touch it and it fell right apart. The flavor is great and you can use the leftovers for anything. Mexican dishes, bbq sandwiches, egg rolls, etc. Besides the fact that its delicious, my house smelled amazing while it was cooking and it was very inexpensive. It uses only a couple of ingredients and takes less than five minutes to prepare. It makes a TON if you are feeding a crowd. If not, you will have great freezable leftovers. If all of that isn't enough to convince you, nothing will!

I found a lot of variations out there and just sort of combined them.

*Printable Version*

What You Need:
4-5 pound pork butt roast {don't substitute a leaner cut- you need the fat}
2-3 tablespoons coarse salt {I used sea salt, you can also use Hawaiian salt}
2 tablespoons liquid smoke {Found at any grocery store near the condiments}
Water, Roasting pan with rack, and foil

Directions:
Preheat oven to 350 degrees. I used a deep roasting pan with a rack and put about 2 inches of water in the bottom. Prepare the roast by cutting slits all over and then rubbing the salt into the meat. Rub the liquid smoke over the roast and place on the rack. Tent the roasting pan with two layers of foil, very tightly. Place into the 350 degree oven for one hour, then reduce the heat to 325 for 4 more hours. I didn't peek at all during that time! Remove from oven about ten minutes before serving and let the roast rest. Shred and serve with rice, potatoes or whatever you like! Enjoy!

Country Style Pork with White Beans

This is such a simple, affordable comfort dish and can be done either in the slow cooker or a dutch oven style pot in the oven at a lower temperature. At first I thought the combination of ingredients was odd but they really come together. This meal is hearty and warm and full of flavor, perfect for the season.  I served this over rice but it stands on its own if you prefer. This over filled my 4 quart slow cooker so I would go with a 6 quart pot if you can. Great northern beans are large, hard beans that hold up well in the slow cooker. If unavailable substitute dried red or kidney beans. Because the beans need to be soaked for at least 8 hours, make sure to plan ahead!


Photo and recipe courtesy of My Kitchen Cafe

What You Need:
1 pound dried great northern beans
3 pounds country style pork ribs (about 12 ribs), trimmed of excess fat
Salt and ground black pepper
2 tablespoons canola oil
1 medium onion, chopped
6 medium garlic cloves, finely minced
3 cups low-sodium chicken broth, divided
2 tablespoons tomato paste
½ teaspoon celery seed
1 teaspoon dried thyme
1 bay leaf
1 pound chicken or turkey kielbasa sausage, cut into 1-inch chunks
2 (14.5 ounce each) cans diced tomatoes
1/4 cup chopped fresh parsley

Directions:
Eight to 24 hours before assembling in the slow cooker, rinse the white beans and place them in a large bowl with cold water to cover by at least 2 inches. Let the beans soak anywhere from 8 to 24 hours.

Eight to 9 hours before eating, drain the beans and transfer them to the slow cooker. Dry the pork ribs thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium heat until the oil is hot and rippling. Add half of the ribs and brown on all sides, 4-5 minutes. Transfer them to the slow cooker. Return the skillet to medium heat and heat 2 more teaspoons oil until hot and rippling. Brown the remaining ribs and transfer them to the slow cooker.

Return the skillet to medium heat and heat the remaining 2 teaspoons oil until shimmering. Add the onion and ¼ teaspoon salt; cook, stirring occasionally, until beginning to brown, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add 1 cup of the chicken broth, tomato paste, celery seed, thyme and bay leaf, scraping up the browned bits from the bottom of the skillet. Turn the heat to high and bring the mixture to a boil. Transfer the onion mixture to slow cooker.

Add the kielbasa, tomatoes and chicken broth to the slow cooker. Cover and cook on either low or high, until the meat is tender, 7 to 8 hours on low or 5 to 6 on high. Before serving, discard the bay leaf, stir in the parsley, and season with salt and pepper to taste. Serve over hot, steamed rice, if desired. Enjoy!

Pork Chops & Rice Bake

This is another quick, easy & affordable meal that works for any type of family. I know not everyone is a casserole fan {my husband being one of them} but he liked this and being the cook, I love a one-pan meal. Season your chops in the package you purchased them and you'll only have a couple of dishes to wash tonight.

What You Need:
1 tablespoon olive or vegetable oil
Four 8 oz. center-cut, bone-in pork loin chops, 1/2 inch thick
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup uncooked long-grain rice
1 10 3/4 oz can cream of chicken soup
2 cups grated cheddar cheese {8 oz}

Directions:
Preheat the oven to 375 degrees. Heat the oil in an ovenproof skillet with a lid over medium high heat. Season the pork chops with salt and pepper. Cook, turning once until brown on both sides. 6-8 minutes total. Meanwhile, in a bowl mix together 1/4 cup water, rice, cream of chicken soup and cheddar cheese. Once the chops are browned, add the rice mixture to the skillet. Cover and transfer to the oven. {Be sure you are using a skillet with an oven-safe handle and use caution when removing.} Bake 45 minutes, or until the rice is done. Enjoy!

Citrus & Lime Pulled Pork

This was a new recipe and I added it to our regular dinner rotation right away! We loved this version of shredded pork so much I have been wanting it ever since. Now this recipe has you starting with a full 2 pound pork loin but I am almost always using leftover pork loin or beef roast when I do pulled pork. So the first night we will have the roast, and then the next night or so I shred it and use it for something like this. Anyway, there isn't much else to say besides that this is awesome. Besides in tortillas, I think this would make a fabulous salad, sandwich, or it would also be great on navajo tacos. I will be posting a recipe for the fry bread soon. You will not be sorry with this one!

 I usually note where I found the orginal recipe but I can't remember! I know there were versions on several different sites including Food Network.

What You Need:
1 tsp dried oregano
1 tsp chipotle chili powder
1 tsp cumin
1 pork loin (~2 pounds)
1 small onion, peeled and quartered
3 large cloves garlic, minced
1 cup chicken broth or stock
1 Tbsp tomato paste
1 Tbsp honey
1 orange, halved and juiced
1 lime, halved and juiced
salt and pepper, to taste
Garnishes as desired

Directions:
Preheat the oven to 325°F (if not using crock pot)
Combine the spices (oregano, chili powder, cumin), pork, onion chicken broth/stock, tomato paste, honey, orange and lime juice. Add to crock pot or oven safe pot.
Cook until the pork is tender and easily shreds. Close to serving time, remove the pork loin from the pot and shred the meat with forks. Return to the pot and let it cook in the liquid for about another 30 minutes. Season with salt and pepper if desired, but I don't think you will find the need to.

*Times*: If you are using the crock pot, times are about 4 hours on high, 6-8 on low. In the oven, you should be fully cooked at about 2 hours.

Serve with garnishes of your choice and tortillas. I've mentioned before our favorite kind are the uncooked that you crisp up on your own. Don Julio has a version of these in the refrigerated section and Coscto sells a brand called Tortilla Land. Enjoy!








 

Green Chile Verde

Okay here is one of those recipes of mine I warned about that would take a bit of extra time, but I am telling you it is not only wonderful and worth it, you will get extra meals out of it and leftovers that save you a night or two of cooking are always a good thing. Another bonus is that this is a crock pot meal, if you have one. If not, stove top will work in a heavier bottomed pot. With a little extra prep and chopping, you can leave this all day and not think about it again until you are ready to serve.

If you have never used tomatillos, you should! I tried them for the first time last year in this recipe and some other sauces and I am hooked. They are easy to find at my regular grocery store. I have seen them even at Wal Mart. They look like this:

What You Need:

1 pound tomatillos- husks removed and washed
2 tablespoons olive oil
3-4 lbs boneless country style pork ribs (you can also use beef or even chicken, if you prefer)
2 cans (4 oz each) of diced green chiles
1 large onion, chopped
2-3 garlic cloves
2 jalapeno peppers (remove ribs and seeds to lessen heat, or not if you like hot)
1 tbs oregano
salt and pepper
Season to taste with cumin or other spices of your choice

Quarter tomatillos and puree until smooth in blender or food processor, set aside.
Brown your choice of meat in oil and season with salt and pepper. (I use the boneless pork ribs)
Chop onion, garlic, and jalapenos in food processor or by hand.
Add the tomatillo puree, chopped vegetables, diced green chiles, oregano and 1 cup water to the pot with the browning pork and bring to a high simmer. Add spices like cumin or other to your taste.
I then put the meat and mixture into the crock pot and let it cook all day on low.

Extra tips:
I like the sauce to be a little thicker than it ends up, so about 30 minutes before serving, I make a rue with 5 tablespoons of butter and 4 tablespoons of flour in a small saucepan. Combine and cook until the flour is browned, stirring constantly and then add to the crock pot. You could also use cornstarch rather than a rue. I would also recommend leaving some of the jalapeno seeds and adding spices for more heat.

Serve over rolled tortillas with cheese or over rice. Garnish with your favorite toppings.

Campbell's Apricot Glazed Pork Roast

Hey gang! Michelle here from That's What She Said guest blogging today, and do I have a yummy dish for you guys :)

I'm the Crock-Pot Queen. For one, Crock-Pot meals are SO EASY! And second of all, the delicious smells of whatever is cooking all day fills my house will all sorts of mouth water smells.

Yesterday I tried a new recipe and it was a total hit with my hubby, Michael. And another great thing about this one is that it's low in sodium and sugar, yet is so sweet and delicious! We will definitely be having this one again :)

Ingredients:

• 1 can (10 1/2 oz) low sodium chicken broth.
• 1 jar (18 oz) of sugar free apricot preserves
• 1 large onion, chopped
• 2 tablespoons Dijon mustard
• 1 boneless pork loin roast (3 1/2- 4 pounds)

*Optional- I also added a dash of cinnamon to the mixture as it tends to bring out the flavor in both the pork and the apricot preserves.

Directions:

• Mix broth, preserves, onion and mustard with a wire whisk and pour into Crock-Pot.
• Place pork roast in crock pot (may have to cut to fit)
• Cover and cook on LOW for 8-9 hours or on HIGH for 4-5 hours or until done.

*Tip: For thicker sauce, mix together 2 tablespoons cornstarch and 2 tablespoons water. Remove pork from the Crock-Pot and stir in cornstarch mixture. Cover and cook on HIGH for 10 minutes or unitl mixture boils and thickens.

I paired this with some fresh asparagus that my hubby barbequed and a side of orzo. It was delicious and so easy. ENJOY!