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Posts Tagged ‘Pork’

Garlic Lemon Pork Loin

I had a pork loin laying around the house that I needed to use.  I knew I wanted it garlicky, so I Googled “Garlic Pork” and found this recipe here.  My pork loin was only 1lb, so I cut all the ingredients in half.  YUM!  This was delish!  We’ll definitely be making it again soon.

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INGREDIENTS:
2-3 lb Pork Loin roast
1 Head of garlic, pressed (I used 5 cloves)
1T. Kosher salt
1t. Freshly ground black pepper
2t. Chopped rosemary (I didn’t have any so I used parsley)
2 Lemons, juiced
4T. Olive oil

DIRECTIONS:
Mix all the ingredients together and pour over the pork loin and marinade at least 4 hours (or overnight) in a large Ziploc bag.

When ready, place roast and marinade in an oven safe dish and bake at 350 degrees until the internal temperature reaches 155 (our 1lb loin was ready in 45 minutes).

When done, remove the roast from the pan and let rest 5 minutes.

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Chicken Fried Ribs

Yet another great find from this month’s Gourmet Magazine.  These ribs are super-crispy, not at all greasy and stay moist and juicy on the inside.  I definitely recommend giving this one a try!  (We didn’t make the mustard sauce, but I’m going to include it anyway).

INGREDIENTS
For ribs
About 6 cups vegetable oil
2 racks baby back ribs (about 1 lb each), cut into ribs
1/3 cup all-purpose flour
3 large eggs, lightly beaten
1 1/2 to 1 3/4 cups panko (Japanese bread crumbs)

For mustard sauce
1/2 cup sour cream
2 tablespoons mayonnaise
1 Kirby cucumber, coarsely grated
2 tablespoons Dijon mustard 

DIRECTIONS
Preheat oven to 200 degrees (to keep ribs warm while cooking in batches)

Heat 3/4 inch oil to 325°F in a deep 12-inch skillet over medium heat.

Meanwhile, season ribs with 3/4 tsp salt and 1/2 tsp pepper. Put flour, eggs, and panko in 3 separate shallow bowls. Dredge ribs in flour, then coat with egg, letting excess drip off, and panko.

Fry ribs in batches, turning once, until golden brown and cooked through, 7 to 8 minutes per batch. Transfer first batch to a paper-towel-lined baking sheet and keep warm in oven. (Return oil to 325°F between batches.)

Make sauce while ribs fry:  Stir together sauce ingredients. Serve ribs with sauce.

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Pork and Chive Dumplings

While searching through this month’s Gourmet Magazine, my husband came across this recipe for dumplings.  It looked so good that we just had to try it.  So, after a trip to our local Asian food market we whipped these up.  They were really tasty!  I might cut back on the ginger next time.  Other than that, they were perfect!

 

INGREDIENTS
1/2 pound fatty ground pork
1/2 tablespoon Shaoxing wine
1/4 teaspoon Asian sesame oil
1/2 teaspoon Vietnamese chile-garlic sauce (preferably Huy Fong brand)
1 1/2 teaspoons finely grated peeled ginger
1/2 teaspoon rice vinegar (not seasoned)
2 teaspoons soy sauce
1/2 teaspoon kosher salt
Pinch of white pepper
3 tablespoons finely chopped cilantro stems
3 tablespoons finely chopped flowering chives, flat Chinese chives (garlic chives), or scallions
24 to 30 round dumpling wrappers (preferably with egg)

DIRECTIONS
Combine all ingredients (except cilantro stems, chives, and wrappers) in a large bowl, then stir in cilantro stems and chives. Set bowl in a larger bowl of ice to keep chilled while forming dumplings.

Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with remaining filling and wrappers.

Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.

  Finished -on draining rack.
These are good in soup, or alone with soy.

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Honey Garlic Chops

These pork chops were really tasty! I’m sure they’d be better grilled (living in an apartment means no grill – but my stove top grill pan is a pretty good substitute). Hubs thought the chops were a little too sweet…so next time I might cut the honey in half.

I served these with broccoli and my favorite Bread Du Jour rolls (sprinkled with garlic salt before baking).

INGREDIENTS
2 bone-in Pork Chops
1/4 C honey
1/4 C lemon juice
3 cloves garlic
2T Worcestershire sauce

DIRECTIONS
Combine honey, lemon juice, garlic and worcestershire sauce in a large Ziploc bag. Add chops and marinade at least 2 hours (overnight is best).

Grill chops for 12-15 minutes, depending on thickness, turning once and basting with the remaining marinade while cooking.

Remove when chops reach 155 degrees F. Rest chops for 5 minutes and serve.

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