Brown Sugar and Balsamic Glazed Pork Loin

Ingredients:

1 (2 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

 

Recipe from: http://www.letsdishrecipes.com

This was another easy and yummy crock pot recipe that I found through pinterest.

Sweet and Sour Pork Chops

Sweet and Sour Pork Chops

4 boneless pork chops, cut into bite-sized pieces
3 tbs bottled chili sauce
2 tbs soy sauce
2 tbs honey

Turn oven on to broil. Mix chili sauce, soy sauce, and honey in a small bowl. Place a piece of foil on a pan, spray with a little cooking spray. Put diced pork chops onto pan and dump sauce over top. Broil for 7-10 minutes. Serve with rice and veggies.

Simple, cheap, and yummy.

Honey-And-Apple Ribs

Honey-and-Apple Ribs (adopted from Better Homes and Gardens)

3 lbs boneless pork ribs

½ cup chopped onion

2 cloves garlic, minced

1 Tbs. cooking oil

¾ cup bottled chili sauce

½ cup apple juice, apple cider, white grape juice

¼ cup honey

2 Tbs. Worcestershire sauce

½ Tsp dry mustard

Place ribs in crockpot and cook on high 4 hours or low 8 hours (no need to add water or anything. Pork ribs are fatty enough to produce juice to cook in).
For the Sauce: In a saucepan cook garlic and onion in oil until tender. Add remaining ingredients. Bring to boil then simmer for 15-20 minutes. Remove ribs from crockpot (drain juice in the crockpot), place in a serving bowl and pour sauce over top. I usually pour 1/2 the sauce on the ribs, and serve the remaining sauce on the side. Serve with rice, mashed or baked potatoes. Delicious!

Dr. Pepper Ribs

I found the recipe here but I did somethings differently, so here is what I did, including options for grill, oven, and crock pot:

Dr Pepper Ribs

Rub: (I halved the rub, and still had a ton left-over. I stuck the left-over in a bottle in my pantry and just labeled it so it would be ready for the next time).
1/4 cup salt
1/4 cup black pepper (I might only use 1/8 if you don't like them super peppery, because they are super peppery!)
1/4 cup brown sugar
4 teaspoons of mustard powder
1/4 teaspoon of cayenne

1/2 tsp dried jalapeno (that's what I had) or chipotle chili pepper (made from smoked dried jalapenos – you should be able to find it in the spice section of your grocery store)
1/2 teaspoon allspice

Coat the ribs with the rub (I coated medium light. This is DEFINITELY on the peppery side.), wrap in plastic and place in the refrigerator for at least four hours.

Make the glaze, and set aside: place all the glaze ingredients in a pan, bring to a boil and then simmer for 20 minutes until thick and syrupy.

Glaze:
2 cups Dr Pepper
1 cup ketchup
1/8 cup mustard
1/4 cup apple cider vinegar
2 Tablespoons molasses
1 teaspoon dried jalapeno pepper

5 drops liquid smoke

Two racks of ribs (I used boneless pork-ribs, they're my FAVORITE...and easier/cleaner to eat. You can buy these in smaller quantities, and are usually much cheaper too. *If you are just making this for 4-5 people, I would definitely HALF the sauce and the rub!).
1/4 cup Dr Pepper

GRILL: Heat oven to 350 degrees. Bring ribs to room temperature (I put in the microwave for 1 minute to make them a little warmer). Put 1/4 cup (roughly) Dr. pepper in the bottom of your pan, and place ribs in pan. Bake covered for 45 minutes to 1 hour. (If you want your ribs even more tender, cook for 1.5-2 hours on 300). Take ribs out and spread glaze over, then barbecue on grill, turning and glazing frequently. Serve with left-over glaze.

OVEN: (without the BBQ): Turn oven onto 300. After an hour and a half, take the ribs out of the oven and spread some of the glaze on each side of the racks. Place back in the oven, meat side up and cook uncovered for 30 minutes. After 30 minutes, take out the ribs and spread more glaze over them and cook for 30 more minutes or until ribs are desired tenderness. At this point, take the ribs out of the oven, spread more glaze on them and then cook each side under the broiler for four minutes. Divide and serve!

CROCK POT: After rubbed-ribs have sat in refrigerator overnight, place them in your crock pot and cook on high 3 hours or low for 5-6. Drain juice, but leave ribs in crock pot. Add 1/2 of glaze and let cook additional 1-2 hours on high for 2-3 hours on low. Cook to desired tenderness. When ribs are done (if not too tender), you can place them on the grill or under the broiler for a few minutes and cook on each side (continue to glaze as desired). Serve with additional "glaze"/sauce as desired.

Pulled Pork Rub

This was a such a good and easy pulled pork recipe. It had such a good flavor because it wasn't just BBQ sauce. I didn't follow her recipe exactly because her instructions tell you to put the rub on the roast and then refrigerate for a day (I'm sure it would taste amazing, but I just don't think that far in advance usually). I just sprinkled the spices on the roast and cooked on high until it was done. Give it a try, we loved it!

From ahintofhoney.com

INGREDIENTS
Pork Rub:
2 Tbsp. dark brown sugar
1 Tbsp. black pepper
1 Tbsp. cumin
1 Tbsp. chili powder
2 Tbsp. paprika
1 Tbsp. dried oregano
1 Tbsp. salt
1 tsp. white pepper (I didn't have this)
1/2 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. garlic powder

1 6-8 lb. bone-in pork shoulder (Boston Butt) (I used a regular roast without a bone)
prepared barbecue sauce
1/2 tsp. liquid smoke (optional)

DIRECTIONS
1. Combine spice rub ingredients in a small bowl. Rub over the entire surface of the pork shoulder. Wrap securely in plastic and refrigerate for at least 12 hours (up to several days).

2. Place the pork shoulder in a large slow-cooker with 1/4 cup water and the liquid smoke (if using). Cook on low for 10-12 hours until it is falling off the bone and shreds easily. (I cooked mine on high for the first 6 hours and then on low for another 4 hours.)

3. Remove the pork from the slow-cooker and drain the liquid. Discard the bone and shred the pork, removing any gristle or fat. Return to the slow cooker. Toss with several cups of barbecue sauce and cook on low for 30-60 minutes until hot. Serve with extra sauce on the side.

Serves 10+.

Honey-Mustartd Pork Chops

These are delicious!!! And super fast! Can't beat that!

Honey-Mustard Glazed Pork Chops
4 Boneless loin chops
Honey Mustard Glaze:
1/4 cup honey
2 Tbs Dijon Mustard
1 Tbs. Orange Juice
1 Tsp. chopped fresh or 1/4 tsp dried tarragon leaves
1 Tsp Balsamic or Cider Vinegar (I used cider vinegar)
1/2 Tsp Worcestershire Sauce
Dash Onion Powder or onion salt

Mix all ingredients to make the Glaze. Place 1/2 of the glaze in a dish to marinade your pork chops for about 30 minutes (Reserve 1/2 to serve with your chops to put over rice, potatoes, or just extra for the chops). Heat grill (we used our george formen). Grill the pork chops, brushing occassionally with the glaze left-over from marinading. Turn pork chops at least once. Cook to desired donneness. (1 serving: 270 calories).

I served this with Rice Pilaf and green beans. Yum! The book also suggests grilling fresh veggies covered in the glaze, such as red or yellow onions, or peppers.

Adopted from Betty Crocker's Cookbook.

Apple and Sage Pork Chops

We get tired of eating the same kind of thing all the time. I feel like we get in a rut eating the same types of things. Anyway, I found this recipe and thought it sounded like a perfect Fall Dish. This recipe is from McCormick (You can buy these "Recipe Inspirations" at the store in a pagakge that has all the spices measured out for you, and you just add the meat and a few extra ingredients).

Anyway, we thought it was delicious, so I thought I'd share the recipe.

Prep time: 15 minutes

Cook Time: 20 minutes (I cooked a lot longer because I like my pork chops tender, not tough)

Makes 4 servings

1 1/2 tsp. McCormick Rubbed Sage

1 tsp Minced Garlic

1 tsp Thyme Leaves

1/2 tsp Ground allspice

1/2 tsp Paprkia

1 tbs Flour

1 tsp salt

4 boneless chops, 1-thick

2 tbs Olive Oil

1 medium onion, thinly sliced (I only used half an onion)

2 red apples, thinly sliced

1/2 cup apple juice

1 tbsp brown sugar

1. Mix flour, spices, and salt in a small bowl. Sprinkle both sides of prok chops with 1 tbsp of the seasoned flour.

2. Cook pork chops in hot oil in large skillet on medium-high heat until browned on both sides. Remove from skilled. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

3. Stir in juice, sugar and remaining seasonsed flour until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes of until desired doneness.

ALTERNATIVE: My crock pot version: Perform step 1 as outlined above. Cook pork chops in skillet until browned. Mix juices, sugar and remaining seasoned flour and place in crockpot. Put browned chops in pot. Cook on high for 2 hours. Microwave sliced onion for 1 minute. Add onion and apples to crockpot. Cook for an additional 2 hours on high.

Autumn Harvest Pork

In Honor of the Upcoming FALL:
Harvest Pork (from the Sister's Cafe)

1 Cup cider or apple juice
1.5-2 lb pork loin roast
kosher salt
freshly ground pepper
2 large apples, peeled and cubed (Granny Smith or other)
1 1/2 whole butternut squash, peeled and cubed
1/2 Cup brown sugar
1/4 Tsp cinnamon
1/4 Tsp dried thyme
1/4 Tsp dried sage
Heat cider in deep skillet on medium-high heat. Sear pork loin on all sides in cider. Sprinkle meat with salt and pepper on all sides and place in crock pot, along with juices. Cook on low for 5-6 hours. Combine apples and squash in large bowl. Sprinkle with brown sugar and herbs, stirring to coat well. One or two hours before roast is done, arrange the squash and apples around the pork loin. Continue to cook on slow for the remainder of time and until squash/apples are desired tenderness. Remove pork from crock pot, cover with foil, and let stand 10-15 minutes before serving.~

Cranberry Pork Roast

Cranberry Pork Roast
3 Lb Pork Roast, Browned And Placed In Slow Cooker
1 Can Whole Cranberry Sauce
1/4 Cup Steak Sauce (Lea Perrin's)
1 Tbl Brown Sugar
1 Tsp Prepared Mustard
2 Tbl Water
2 Tbl Cornstarch
Combine ingredients and pour over roast. I like to double the sauce recipe. Use half to cook and warm other half of sauce to serve with meat.

Easy Italian Spiced Pork

This recipe is one of my favorites for grilling. The key is to not over cook the pork. So yummy.
4 servings

1 package (0.6 oz.) Italian Dressing Mix
1/4 cup balsamic vinegar
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper
1 tablespoon extra-virgin olive oil
4 boneless pork loin chops, 3/4 inch thick (1 lb.)
Paprika

1. In small bowl, beat dressing mix, vinegar, Italian seasoning and red pepper with wire whisk until mix is dissolved. Beat in oil until well blended.

2. In shallow glass baking dish, arrange pork chops in single layer. Spread oil mixture over both sides of pork. Let stand at room temperature 15 minutes to marinate.

3. Meanwhile, heat gas or charcoal grill.

4. When grill is heated, remove pork from marinade; discard marinade. Place pork on gas grill over medium-high heat or on charcoal grill over medium-high coals. Sprinkle pork with paprika. Cook uncovered 4 minutes. Turn pork; sprinkle with paprika. Cook uncovered 3 to 6 minutes longer or until pork is slightly pink in center and thermometer inserted in center of pork reads 160 degrees.

From "Good for you!" book by Pillsbury

Sweet Pork

I know this isn't really that much like Cafe Rio pork, and it's SUPER easy...but we still love it!I've tried many of the Cafe Rio copycat recipes, and I still prefer this one!

Sweet Pork
1 pork roast
1-2 bottles of Pace Picante Salsa (mild or medium)
Brown Sugar

Cook pork roast and 1/2 cup water in crockpot on high for 4 hours or low for 6-8 (8-10 if frozen). Drain juices, and shred pork. At this point, you can refrigerate, freeze, or immediately use the pork. You can freeze all together in a freezer bag, or you can freeze it in individually sized portions. To continue:

Place shredded pork roast, 1 bottle pace picante sauce and 1/2 to 1 cup brown sugar (to taste) in your crockpot. You can add more or less pace depending on how big your pork roast is. You want it mixed in well, but you don't want it to be too juicy. Cook until pork is warmed through. Prior to serving, it helps to drain some of the excess juice.

Serve on tortillas with all your favorite sides: beans, rice, corn, salsa, sour cream, cheese, tomatoes, lettuce, guacamole, etc!

Cafe Rio Pork Barbacoa

Just like the real thing. Almost.

5-6 lb. pork roast
21 oz. Dr. Pepper (or Coke, but NOT diet!!)
1 C. brown sugar
3/4 C. white sugar
1 Clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (mild or hot)
1 tsp. dry mustard
1 tsp. cumin
1/4 tsp. cayenne pepper.

Directions: Place roast in crock-pot, cover half-way with water and cook on low for 12 hrs. After 12 hrs., drain pork. Mix remaining ingredients until sugar dissolves. Get all the sauce off the chilies, then toss them.

Cook on low for an additional 4 hours.

Take out the roast and shred, add back into sauce and cook for 2 more hours.
Then add it to a tortilla with rice, beans, or any other toppings you want and fry in hot oil (about 1 min. each side). If you want to go all out, top with cheese and stick it in the oven for about 4 min. (or until the cheese is melted).
Enjoy!!