Pork Recipes

PORK RECIPES

Pork Trivia:
Although it is usually turns white in the cooking process, pork is considered to be a red meat as it contains more myoglobin than white meats like chicken and fish. Pork is not considered kosher by Jews, nor halal in Islam.
Most traditional sausages are made with pork, including chorizo, fuet, and salami.

Pork and Cranberry Pot Roast

Ingredients list:

One 4 lb boneless pork roast
1 cup of cranberries, finely chopped
1/4 cup of honey
1 teaspoon of grated orange peel
Salt and pepper, to taste
Pinch of ground cloves
Pinch of ground nutmeg

Instructions:

Sprinkle the pork roast with salt and pepper; then place in a 4 1/2 quart slow cooker.
Combine all of remaining ingredients and pour over top of the roast.
Cover and cook on low for 8-10 hours.

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Ham Loaf with Horseradish

Ingredients list:

2 pounds ground, lean, fresh pork
1 pound ground ham
1 teaspoon minced celery
1/2 cup bread crumbs
1/2 teaspoon pepper
1 cup tomato juice
One bottle (6oz) prepared horseradish
One bottle (2oz) capers, drained
1 cup heavy cream
1/2 cup mayonnaise
2 tablespoons Shedd's or Durkee's sauce
1/2 teaspoon cayenne
1/2 teaspoon black pepper

Instructions:

Ham Loaf
Mix pork, ham, celery, bread crumbs and pepper together. Form into loaf.
Make a depression in center of loaf and pour in tomato juice. Bake in 300F
oven for 2 to 2-1/2 hours. Serve with Horseradish Sauce.
Horseradish
Mix all ingredients together. Chill for several hours and serve with ham loaf.

Serves ten.

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Pork Tenderloin

Ingredients list:

One 6 lb pork tenderloin
4 medium tart apples, cored and cut into one-inch chunks
1 large red onion, cut into one-inch chunks
1 cup of apple juice
¾ cup of real maple syrup
3 tablespoons of brown sugar
1 teaspoon of dried sage
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1 teaspoon of crushed marjoram
Salt and pepper, to taste

Instructions:

Combine the sage, thyme, rosemary, marjoram, salt and pepper; then rub over the pork.
Cover and refrigerate roast for several hours or overnight. Preheat your oven to 325°F
(160°C). Place roast in a shallow roasting pan and bake for 1 ½ hours. Drain fat.
Mix the apples and onion with the brown sugar. Spoon around the roast and continue to
cook for another hour or until the internal temperature of the roast is 160°F.
Transfer the roast, apples and onion to a serving platter and keep warm. Skim off
the excess fat from meat juices. Pour drippings into a heavy skillet. Stir in apple
juice and syrup. Cook and stir over medium-high heat until liquid has been reduced
by half, about 1 cup.

Slice the roast and serve with gravy.

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