| T O P I C R E V I E W |
| Calicogirl |
Posted - Mar 10 2011 : 9:40:52 PM
Actually for anyone :)
These are some of our favorites:
Baked Pork in Plum Sauce (This recipe I made using Cherry Jam and it was really good!)
1 jar / half a cup of plum jam
2 tablespoons of white wine vinegar
2 tablespoons of worcestershire sauce
1 plump clove of garlic - minced or crushed
15 g or three large springs of fresh rosemary
1 teaspoon of beef gravy granules
Pork Roast (or chops)
Make up the marinade using all of the ingredients above.
Roll the cuts of pork in the marinade, cover and leave in the fridge for half a day at least but overnight if you can bear it.
Bake slowly in the oven at about 240°F for 2 1/2 hours before turning the oven up at the end to 400f for the last thirty minutes
Take the meat from the baking dish and place to one side keeping it warm. Let sit for at least 10 minutes.
Pour the juices from the baking dish in to a hot pan on the stove and add one teaspoon of beef gravy granules or one teaspoon of flour to thicken. Serve with pork roast.
source: www.cherrymenlove.com
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Maple-Curry Pork Roast
1 ½ pound pork tenderloin (I usually use a 3 pound roast)
½ cup pure Maple Syrup
2 Tablespoons each: Soy Sauce & Ketchup
1-Tablespoon Dijon Mustard
1 ½ teaspoon each: Curry Powder & Ground Coriander
1 teaspoon Worcestershire Sauce
2 Cloves garlic, minced
Trim pork of all visible fat. Place pork in a large, heavy-duty resealable plastic bag. Whisk together all remaining ingredients in a medium bowl. Pour over pork in bag. Seal bag and allow pork to marinate in refrigerator at least one hour.
Transfer pork and marinade to a small roasting pan or baking dish. Roast, uncovered, at 350 degrees for 40 minutes or longer. Pork should be slightly pink in the middle.
Let pork stand for 10 minutes before slicing. Slice thinly. Drizzle extra sauce over pork and serve immediately.
Yield: 6 Servings
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Brown-Sugar Glazed Pork Loin
Ingredients:
¼ cup dark brown sugar
2 Tablespoons Dijon Mustard
4 Tablespoons Balsamic Vinegar
¾ cup Orange juice
3-4 Garlic Cloves, minced
Freshly ground pepper, to taste
10 whole sage leaves
1 (3-5 pound) Boneless Pork Loin
Salt, to taste
Whisk together sugar, mustard, vinegar, orange juice, garlic, and pepper in a dish large enough to hold pork. Add sage leaves; bruise them with the whisk. Place loin in marinade; turn to coat all sides. Refrigerate, covered, for 2 hours or as long as overnight.
Heat oven to 375 degrees. Spray a roasting pan (with wire rack) with nonstick cooking spray. Remove loin from marinade; reserve marinade. Place the loin fat-side up. Salt, then dot with sage leaves from marinade. Roast, basting often with pan drippings and marinade, for 1-1/2 hours, or until pork reaches an internal temperature of 150 degrees. Remove from oven and let sit for 10 minutes before carving to keep juices intact.
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| 4 L A T E S T R E P L I E S (Newest First) |
| Calicogirl |
Posted - Mar 12 2011 : 08:13:55 AM
You are welcome Kris :)
That sounds good Ann :)
Miss Nini, I am glad that you like it so much, it's one of our favorites :) I will be sending a note soon :)
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| Ninibini |
Posted - Mar 12 2011 : 06:21:32 AM
Sharon - I make your Maple Curry Pork Roast all the time! It's AWESOME, and the guys absolutely love it! 'Can't wait to try these other two - 'just printed them up now! Thanks so much for sharing! Hugs - Nini
God gave us two hands... one to help ourselves, and one to help others!
Farmgirl Sister #1974 |
| Simply Ann |
Posted - Mar 12 2011 : 05:57:10 AM
Sounds yummy, I like to mix some hot sauce in apricot jam and pour it over the pork then bake or pan seer if using chops.
There is no set path, follow your heart stay the course. |
| kristin sherrill |
Posted - Mar 11 2011 : 05:07:52 AM
Thank you, Sharon. I just made a copy. Can't wait to try these.
Kris
Happiness is simple. |
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