Pork Recipes
Stir-Fry Pork and Vegetables
2 tablespoons soybean oil
1/2 cup vertically sliced onions
2 cups Chinese pea pods
1 cup sweet red bell pepper, cubed
6oz. cooked pork cut in 2-inch strips
1/2 cup sliced mushrooms,
2 tablespoons soy sauce
1 teaspoon minced fresh ginger root
1/2 teaspoon sugar, pepper to taste
Directions: heat oil in large non-stick skillet or wok over medium high heat about 1 minute or until hot. Add onions and stir-fry about 5 minutes or until vegetables are crisp-tender and pork is thoroughly heated. Makes 4 servings.
Party Sausages
1 pkg. party sausages
1 pkg. canned biscuits
Cut biscuits in half. Roll around each half around a party sausage. Bake at 350 degrees until lightly brown. Serve with honey mustard sauce.
Sausage Balls
1 pound bulk hot and spicy sausage
4 cups shredded cheddar cheese
3 cups Bisquick
1/2 cup grated Parmesan cheese
Heat oven 350 degrees F. Mix all ingredients together. Shape into 1" balls. Bake on a lightly greased cookie sheet with sides for 20-25 minutes or until brown. Remove from pan and serve warm. Makes 6 1/2 dozen.
Sausage Balls #2
1 pound hot sausage
12 ounces sharp cheddar cheese, grated
3 cups bisquick
Blend thoroughly. Form one inch balls. Bake at 375 degrees for 15 minutes. Serve warm. Balls may be frozen for weeks.
Festive Sandwich Wreath
4 (4 1/2 ounce) cans deviled ham
3/4 cup finely chopped celery
3 teaspoons Worcestershire sauce
3 generous tablespoons Honey Dijon
Ranch salad dressing
2 tablespoons sour cream
20 slices party rye bread
20 slices party pumpernickel bread
Combine first 5 ingredients in a small bowl; mix well. For variety, you may add either fresh chives or fresh rosemary. Chill for one hour.
Spread 20 slices of rye with ham mixture, top with pumpernickel bread.
Arrange sandwiches vertically around rim of 9-inch plate, alternating breads. Garnish with parsley and bow or decoration of your choice. Yield: 20 appetizer servings.
Snow-Frosted Ham
1 (8-10 pound) boneless, fully cooked ham
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) carton commercial sour cream
2 tablespoons prepared horseradish
2 teaspoons celery salt
1/2 teaspoon pepper
1/2 cup whole maraschino cherries
1 (8 ounce) jar sweet gherkin pickles
Combine cream cheese, sour cream, horseradish, celery salt and pepper in a large mixing bowl, beating until smooth and creamy. Spread cream cheese frosting on top and sides of cool ham.
Drain cherries and pickles on paper towels. Cut cherries in half; cut pickles into thin slices. Alternate cherry halves and pickle slices to form a circle, resembling a wreath, on the frosted ham. Refrigerate ham at least one hour before serving.
NOTE: Recipe may be cut in half for a smaller ham. You may want to wait until right before serving to decorate with the cherries and pickles as the juice may bleed onto the frosting.
Breakfast Before
1 lb. spicy bulk pork sausage
2 cups milk
1 tsp. salt
1 tsp. dry mustard
6 eggs
2 slices white bread, cubed
1 cup grated sharp cheddar cheese
Saute sausage. Drain. Beat eggs with milk, salt and mustard. Layer bread cubes, sausage and cheese in shallow baking dish. Pour egg mixture on top. Refrigerate overnight. Bake at 350 degrees for 45 minutes. (Great for Christmas brunch. Bakes while everyone opens gifts.)
Pork Tenderloin Diane
1 lb. Pork tenderloin medallions, 1" thick
2 teaspoons lemon pepper
2 teaspoons butter
1 tablespoon Worchestershire sauce
1 teaspoon Dijon-style mustard
Sprinkle surfaces of tenderloin medallions with lemon pepper. Heat butter over medium-high heat in large skillet; do not let brown. Add medallions and saute until nicely browned on each side, about 3-4 minutes per side. Remove medallions to serving plate, keep warm. Add remaining ingredients to skillet and cook and stir until blended and heated through. Pour over medallions. Serves four.
Tex-Mex Chops
4 pork chops, about 3/4-inch thick
1 teaspoon vegetable oil
1 cup salsa, chunky style (purchased)
1 can (4 ounces) diced green chiles, undrained
1/4 cup grated Cheddar cheese
In large skillet over medium-high heat, brown chops in oil on one side, about 2 minutes; turn chops, add salsa and chiles to skillet, lower heat, cover and simmer gently 8-10 minutes. Uncover, top each chop with one tablespoon of cheese. Cover and simmer just until cheese melts. Serves four.
Stir-Fried Cajun Pork
1 lb. Pork strips
4 tablespoons Cajun seasoning (purchased)
1 teaspoon vegetable oil
1 red bell pepper AND 1 tart green apple, cored and diced
1/4 cup pecan pieces
Season pork strips with 2 tablespoons of Cajun seasoning. Toss pepper, apple and pecans with the remaining seasoning, reserve. Heat oil in a large nonstick skillet over medium-high heat. Stir-fry pork strips, without crowding. Remove and keep warm. Add the pepper-apple mixture; cook and stir 2 minutes. Return pork to skillet and stir to mix well. Serves four.
Greek-Style Pork Pocket Sandwich
1 lb. pork strips
1/2 cup Caesar-style dressing (purchased)
2 pita loaves, halved
4 tablespoons cucumber dressing (purchased)
1 small red onion, peeled and thinly sliced
Stir together pork strips and Caesar dressing; place in a shallow pan and roast in preheated 450 degree oven until pork is crisp and lightly browned, about 10 minutes. Open each pita half to form a pocket. Distribute pork among each half. Top each sandwich with a tablespoon of the cucumber dressing and some sliced red onion. Makes four sandwiches.
Rio Grande Pork Roast
3-4 lb. Boneless pork roast
Garlic pepper
1/2 cup barbecue sauce
1/2 cup apple or grape jelly
1 teaspoon chili powder
Rub surfaces of roast with garlic pepper. Place roast in a shallow pan and place in a preheated 350 degree oven; roast for 30 minutes. To make basting sauce, combine remaining ingredients in a small bowl, stir to mix well. Pour basting sauce over roast and continue to roast, basting occasionally, until meat thermometer inserted registers 155 degrees, about 20-30 more minutes. Remove roast from pan and let rest 10 minutes before slicing to serve. Remove pan drippings to a small saucepan, add enough water to make one cup and bring to a boil; boil for 3-4 minutes. Serve sauce on side with roast. Serves four to six well, with leftovers.
Honey-Mustard Tenderloin
1 whole pork tenderloin
4 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon prepared mustard
Preheat oven to 400 degrees. In a small bowl, combine honey, vinegar, sugar and mustard well. Coat tenderloin well with sauce. Place tenderloin in a shallow pan and roast for 20-25 minutes, until meat thermometer inserted registers 155-160 degrees. Slice to serve. Serves four.
Peking Pork Pasta Salad
3/4 lb. Boneless pork, cut into 1/4" cubes
1 teaspoon vegetable oil
Oriental dressing (recipe below)
6 ounces corkscrew or other small shaped pasta, cooked and
drained
1 pound fresh spinach leaves, washed and drained
In large skillet over high heat, stir-fry pork in oil just until lightly browned. Toss pork strips with Oriental dressing (4 tablespoons EACH soy sauce and sherry and 1 teaspoon sesame oil) and set aside. Toss pasta with spinach, top with pork. Garnish with chopped green onion and almond slices, if desired. Serves four.
Italian Pork Sandwiches
1 pound boneless pork, cut into 3/4" cubes
1 8 oz. Bottle low-calorie Italian dressing (purchased)
4 French-style rolls, split & toasted
In self-sealing plastic bag, marinate pork cubes in dressing, refrigerated, overnight (6-24 hours). Discard dressing and thread pork cubes onto barbecue skewers. (Note: If using wooden skewers, soak skewers in water for an hour before using to prevent burning.) Grill or broil, about four inches from heat, for 8-10 minutes, turning to brown all sides. Place cubes inside rolls and serve with purchased marinated peppers, if desired. Serves four.
Devilish Piggy Wings
1 pound ribs, cut into 1-rib portions OR boneless ribs,
skewered
2 tablespoons butter, melted
1 tablespoon hot pepper sauce
4 tablespoons Cajun seasoning (purchased)
2 tablespoons cracker crumbs or cornflake crumbs
In small bowl mix together butter and hot pepper sauce. In shallow plate mix together Cajun seasoning and crumbs. Dip ribs in butter mixture and then roll in seasoning mixture. Place ribs an inch apart on an ungreased cookie sheet or other shallow pan and bake in a preheated 350 degree oven for 45 minutes, until golden. Serve with blue cheese dressing for dipping, if desired. Serves four as an entrée or 6-8 as appetizers.
Barbecued Pork Ribs
4 pounds pork ribs
4 tablespoons barbecue seasoning (purchased)
barbecue sauce (purchased)
Place ribs in shallow pan. Cover with foil and bake at 300 degrees for 2 hours. Finish on grill or under broiler by turning and basting ribs with barbecue sauce for 12-15 minutes. Serves six.
Dilled Pork Cutlets
4 3-4 ounce pork cutlets, 1/4" thick
2 teaspoons butter
2 tablespoons brown mustard (Dijon or stoneground)
2 tablespoons lemon juice
2 teaspoons dill weed
In a small bowl, stir together mustard, lemon juice and dill weed. In a large heavy skillet, melt butter over medium-high heat. Brush cutlets on both sides with mustard sauce; cook quickly until browned on both sides, turning once. Serve hot. Serves four.
Pork Piccata Sandwiches
1 3-4 ounce cutlets, 1/4" thick
lemon pepper
2 tablespoons butter
4 large sandwich buns, split
lemon wedges
Coat cutlets with lemon pepper to taste. In a large non-stick skillet heat butter to sizzling. Add cutlets (do not crowd) to hot pan; cook quickly to brown both sides, turning once. Place cutlets on buns; serve with wedge of lemon. Makes four sandwiches.
Fantastic Pork Fajitas
1 pound boneless pork loin, cut into 3x1x1/8-inch strips
1/2 medium onion, peeled and sliced
1 green bell pepper, seeded and sliced
2 teaspoons vegetable oil
4 flour tortillas, warmed
1 cup salsa
Heat oil in large nonstick skillet over medium-high heat. Stir-fry pork, onion and green pepper 4-5 minutes, until pork is lightly browned and onion tender. Roll up pork mixture in flour tortillas and serve with salsa. Serves 4.
All-Star Pork Meatballs
1 pound ground pork
1 tablespoon onion flakes
3/4 cup crushed corn flakes
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 egg
1/4 cup ketchup
3 tablespoons brown sugar
1 teaspoon dry mustard
Heat oven to 375 degrees F. In a large bowl, combine ground pork, onion flakes, corn flakes, salt, pepper and egg. In a small bowl stir together ketchup, brown sugar and dry mustard. Spoon 2 tablespoons of the ketchup mixture into the pork and mix well. Spray muffin tin with vegetable cooking spray. Form 6 meatballs and place in muffin tin. Coat the top of each meatball with the remaining ketchup mixture. Bake for 30 minutes at 375 degrees F., until nicely browned and glazed. Serves 6.
Autumn Apple Chops
4 pork loin chops, 3/4-inch think
1 tablespoon flour
2 teaspoons butter
1/2 sliced onion
1 cup apple juice
Season flour with a little salt and pepper; lightly flour pork chops and brown on onion side in butter in non-stick skillet over medium heat. Turn chops; stir in onion and apple juice; bring to a boil, lower heat, cover and simmer for 7-8 minutes.
Bacon and Mushroom Bite-Size Quiche
8 slices bacon
1/4 pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup chopped green onion
1 2/3 cups shredded Swiss cheese
Pastry for double-crust pie (homemade or purchased)
5 eggs
1 2/3 cups sour cream
Heat oven to 375 degrees F. On a lightly floured board, roll out the pastry dough 1/ 16-inch thick. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2 1/2-inch muffin pans. Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out. Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight. Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes. Makes 3 1/2 dozen.
Bacon, Lettuce and Tomato Brushetta
8-10 slices bacon, crispy cooked and crumbled
3-4 Roma (plum) tomatoes, seeded and chopped (about 1 1/3 cup)
1 cup chopped leafy green lettuce
2 tablespoons chopped fresh basil leaves
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
Approximately 1/3 cup olive oil
1/2 package (16-oz.) twin French bread loaves, cut in 1/4-inch
slices
In medium bowl, stir together all topping ingredients; set aside. Brush olive oil on both sides of bread slices; place on baking sheet. Bake at 400 degrees F., turning once, for 7 minutes per side or until crisp and golden brown; cool. Spoon about 1 tablespoon topping on each toast round. * Makes about 24 appetizers. - * Or, serve topping in a small bowl, surrounded by the toast rounds. --- Tailgate Tip: Prepare and refrigerate topping ingredients and bake toast rounds ahead of time. For best flavor, stir together topping ingredients just before serving.
Barbecued Pork Sandwiches
1 2 1/2-3 pound boneless pork shoulder (Boston butt) or
sirloin
2 medium onions, sliced
1 cup bottle barbecue sauce
1/2 teaspoon hot pepper sauce
2 tablespoon orange marmalade
1 tablespoon cornstarch
1 tablespoon water
6-8 sandwich buns
Cut roast into 2-inch cubes; place in 3 1/2-4 quart slow cooker with onion and barbecue sauce, hot pepper sauce and marmalade. Cover and cook on Low for 6-8 hours, until tender. Remove pork and onions from slow cooker with slotted spoon. Shred pork and set aside. Combine cornstarch and water and add this mixture to juices in slow cooker, stirring to blend well. Cover and cook on High for 1 minute; return the pork to slow cooker and heat through, on High for 10 minutes. Serve on sandwich buns. Serves 6-8.
Biscuit Topped Pork Pie
4 boneless pork chops, cut into 3/4-inch cubes
1 teaspoon olive oil
1 23-ounce jar creamy mushroom cooking sauce for chicken
1 16-ounce package frozen peas, potatoes, carrots (New England
blend)
1 14 1/2-ounce can chicken broth
1 4-ounce can sliced mushrooms, drained
1 1/2 teaspoons dried oregano
1/4 teaspoon ground black pepper
1 10.8-ounce package (5) refrigerated large biscuits
Heat oven to 350 degrees F. In large nonstick skillet brown pork cubes in oil over medium-high heat, 2-3 minutes. Transfer pork to a 5-quart casserole; stir mushroom cooking sauce, frozen vegetables, chicken broth, mushrooms, oregano and pepper. Cover and bake for 45-50 minutes, or until vegetables are tender. Remove from oven; uncover and arrange biscuits atop. Return to oven and bake, uncovered, for 12-15 minutes, until biscuits are golden. Serves 5.
Scuppernong-Orange Glazed Porkloin
1 teaspoon salt
1/2 teaspoon ground blk. pepper
1/2 teaspoon ground red pepper
1 (2 to 3 pound) boneless pork loin roast, trimmed
1/2 cup Scuppernong-Orange Glaze, recipe to follow
Stir together first 3 ingredients; rub over roast. Place roast on a lightly greased rack in a broiler pan. Brush with half of glaze. Bake at 325 degrees for 1 hour. Brush with remaining glaze. Bake 30 more minutes or until meat thermometer inserted into thickest portion registers 160 degrees. Yield eight servings.
Scuppernong-Orange Glaze:
4 cups Scuppernong juice (recipe to follow)
2 cups orange juice
1/4 cup honey
1/4 teaspoon ground cloves
1 teaspoon grated orange rind
Bring Scuppernong juice & orange juice to a boil in a Dutch oven; boil until reduced to 1 1/2 cups (about 1 1/2 hours). Stir in remaining ingredients. Use as a glaze for pork, chicken, ham or duck. Store in refigerator.
Scuppernong Juice:
3 pounds scuppernong or other muscadine grapes, crushed
1 cup water
Bring ingredients to a boil in a large saucepan.
Cover, reduce heat, and simmer 10 minutes. Pour mixture through a
double thickness of damp cheesecloth, discard solids. Yield 3 1/2
cups.
NOTE: To serve as a juice to drink, stir in 1 1/4 cups sugar and
chill.