Crock Pot Brown Sugar Pork

My sister is my best friend. She lives in Vegas while her husband is in Dental School and I miss her like crazy. She is one of the most beautiful and talented people you will ever meet...and I am lucky she is my sister. She got married a little over a year ago. Let me just say, she seriously could only cook Ramen Noodles. Sorry Chels...it is true! But marriage has changed her...and she is becoming quite the cook. So for all of you out there that think you can't cook...there is hope! Chelsey told me about this recipe, and I knew since we have been living such a crazy life lately, this would be the perfect dinner.
I am not quite sure what it is with me and the horrible pictures lately. I hope you get the idea!

Ingredients:

1 pork roast, 4-6 pounds

2 garlic cloves, minced

1 1/3 cups brown sugar, divided

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

1/4 teaspoon cinnamon

salt and pepper

1/4 cup water

In bowl combine 1 cup brown sugar, mustard, vinegar, garlic and salt and pepper. Rub on roast. Add water to crock pot and place roast in. Cook on low for 4-5 hours. Then add another 1/3 cup brown sugar and the cinnamon. Cook for one more hour. Remove from crock pot and let rest for 10 minutes before slicing. Enjoy. 

Brown Sugar Spiced Pork Loin

Oh...it feels good to be home. We were just in Lake Powell for 4 days...and with the crazy sand storms...and sleepless nights...we had so much fun! Nothing like relaxing in the sun with good friends. Though now I am ready for some home cooked meals (without sand in it:)). This recipe comes from my friend Catherine. I love pork loins because they seem pretty fancy, and don't take much time to prepare. This one is packed with flavor and is perfect for a Sunday dinner!

Rub Ingredients:
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
2 teaspoon cinnamon
1 pork tenderloin

Glaze Ingredients:
1 cup brown sugar
2 garlic cloves, minced
1 tablespoon Tabasco

Mix together all rub ingredients and coat pork loin. Heat a few tablespoons of olive oil in an oven safe pan and brown pork loin, appx. 2 minutes on each side. While that is browning, mix together brown sugar, garlic and Tabasco. Pour over the top of the pork. Bake at 350 for 45 minutes, or until center of tenderloin reaches 140. Let rest for 10 minutes (or until temperature at rest is 155) before slicing.

Pork with Chimichurri

A few months ago at our MOM dinner group, one of the ladies made this pork. Seriously. Amazing. We don't eat repeat meals that often...and I have made this three times in the past two months. It is that good. 

Ingredients:


1 pork tenderloin
1 1/2 cups chopped parsley
1 1/2 cups chopped cilantro
1/2 cup loosely packed oregano leaves
2 tablespoon fresh lime juice
1 tablespoon red wine vinegar
4 garlic cloves
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 C extra virgin olive oil


In food processor, blend together all ingredients (except the pork). Take 1/2 a cup of the mixture and spread over pork. Marinate for 2 hours. Refrigerate the rest of the chimichurri for later use.
In dutch oven, heat up a little olive oil. Brown each side of the tenderloin for 2 minutes. Then bake at 350 for 45 minutes, or until internal temperature reaches 160. Remove from oven and let rest before serving. Spread the rest of the chimichurri over each serving. Enjoy!

Pulled Pork

This was a first, and a winner.  We tried this for the Superbowl, and it was a fan favorite.  The only thing that would have made it better was the Dolphins in the big game.

Ingredients:
1 large pork butt (shoulder)
1 tbsp paprika
1 tbsp cumin
1 tbsp salt
1 tbsp brown sugar
1 tbsp dried mustard
1 tbsp garlic powder
1 tbsp black pepper
1 tbsp white pepper
1 tbsp mesquite grill seasoning

Preheat the oven to 250.  In a bowl, mix all the dry ingredients together.  Rinse and pat dry your pork, and rub with the mixture.  Make sure all sides are covered.  Place the pork fat side up, in your roasting pan, or in a pot large enough to capture the juices without overflowing.  Place uncovered in the oven, and let cook for 7-9 hours (5-7 lb pork roast).  The longer the better as the fat will continue to melt through the pork and tenderize the meat.

Remove from the heat and let sit for 15-20 minutes.  Shred the meat with a fork, or your hands if it is cool enough.  It should fall right off the bone.  If it is a little tough, you can just cut it with a knife.  Serve on a roll with your favorite barbecue sauce. (my sauce recipe to come...).  I hope you enjoy.

Beer Braised Pork Over Garlic Croutons

This was the typical Sunday night pantry clearer.  A pork tenderloin, some veggies, and some stale bread. Can I say one thing??? WOW!! This was a keeper.

Ingredients:

1 1/b Pork Tenderloin

2 tbsp olive oil

1 onion chopped

2 large carrots chopped

4 garlic cloves smashed/peeled but not chopped 

1 bay leaf

1 tbsp parsley

2 tsp thyme

2 tsp rosemary

2 tsp coriander seeds

1 bottle (12 oz) dark beer.

Bread:

1 loaf day old sour dough

1 stick of butter

2 garlic cloves chopped

1 tbsp parsley flakes

1/4 cup Parmesan cheese (finely grated)

Start by heating up a dutch oven or oven safe pot with a lid over medium high heat.  Add the oil and let heat, then brown the tenderloin.  Be sure to rotate on all sides and keep pan hot.  Remove the meat once all sides are brown, then add the vegetables and spices.  Let them cook for a few minutes until they soften.  Pour the beer into the pot and scrape all the bits off the pan using a wooden spoon.  Add the meat back to the pot, and let cook in a 350 degree oven for 1 -1/2 to 2 hours.

While meat is cooking, cut your bread into 1-1/2 inch thick slices.  In a sauce pan, melt the butter with the chopped garlic and parsley flake.  On a cookie sheet, coat the bread with the cheese on all sides.  Then, pour the butter over all the slices and toss so that they are coated evenly.  

Add the bread to the 350 degree oven on the bottom rack with 15 minutes to go on the meat.  Remove the meat from the oven, and remove the meat from the pot. Let stand for a few minutes and then cut into medallions, and add back to the sauce.  Finish your bread on the top rack under a low broiler until golden.

Serve the pork and vegetables over the bread, using the excess sauce to soften it.  This one sounds a little more complicated than we have done in the last little bit, but it is actually easy. Serves about 5 people and is so tasty, they will want seconds.

Spicy Herb Pork Tenderloin

I love a good pork tenderloin. But for some reason, we never make any. My blogging friend, Pam always seems to have a good pork recipe. 
This one is amazing. It has so many different spices and flavors. My favorite has to be the fennel. I don't think we cook with fennel enough. It has such a unique and amazing flavor to it. Thanks Pam for a great recipe!

Ingredients:

1/4 cup Dijon mustard

2 tablespoons orange juice

2 tablespoons honey

1 teaspoon grated orange rind

1/4 teaspoon ground cinnamon

Dash of ground allspice

1 teaspoon mustard seeds

1 teaspoon fennel seeds

1/4 teaspoon crushed red pepper

2 pounds pork tenderloin

Whisk together all all the ingredients. Brush over the pork tenderloin. Bake in a roasting pan at 350 for 30-45 minutes, or until thermometer reeds 160 degrees. You want to always let your meat sit for 5 minutes before slice to let the juices redestribute. Slice it up and enjoy!

Grilled Summer Pork Chops

When I think of grilling, I normally do chicken or steak. A few weeks ago I saw this recipe for grilled pork on Marin's Creations, and knew we had to give it a try. This pork was packed with flavor and is now going to be a family favorite. Enjoy!

Serves 6

Ingredients:

6 pork loins

4 teaspoons minced onion

1 teaspoon chili powder

1 clove minced garlic

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper 

1/4 cup bbq sauce

2 tablespoons lemon juice

Combine spices and rub on both sides of the pork. Mix together the lemon juice and bbq sauce, and brush on the pork. Grill for 6-8 minutes per side. 

Crock Pot Ribs

Last time we were on Good Things Utah (we are going back June 10th by the way) Reagan told us we had to try the crock pot ribs that Angel Shannon had made a few weeks prior. So of course we had to try them. They were fall of the bone delish! The recipe called from cranberry juice, and we had apple so we substituted that. Crock pot recipes are perfect for those hot summer days where you don't want to heat the kitchen, or those busy days when you don't have time to cook but want something good for dinner. You will just love this recipe! (I just love this picture, you can see the smoke coming off the ribs!)  

Serves 5

Ingredients:

3 pounds baby back ribs

salt and pepper

1/4 cup brown sugar

2 cloves garlic

1 cup apple juice

2 cup bbq sauce

1 onion, sliced

Slice your onion into thin slices. Place on the bottom of the crock pot. Sprinkle salt and pepper on the ribs and rub with brown sugar. Coat on both sides. Place in crock pot. Pour juice over the ribs. Cook on low for 5 hours. Then drain most of the liquid out of the crock pot and pour bbq sauce over the top. Cook on low for another hour. Enjoy!

Cafe Rio Pork Burrito (Enchilada Style)

If you don't live by a Cafe Rio, you are missing out! But there is good news, you can make your own at home, and it will taste just as good. The pork makes enough for two meals, so make burritos one day and a salad the next. Perfect left overs! You can find the ingredients for the salad here...

Ingredients:


3 lb Pork Roast
1 can Dr. Pepper
1 cup brown sugar
1 cup salsa
1 teaspoon garlic powder
1 teaspoon  ground mustard
salt and pepper


Place pork in the crock pot. Then add all ingredients. Cook on low for 6-8 hours. Shred pork with about an hour left to cook.


1 can black or pinto beans, rinsed and drained
1 can red enchilada sauce
Cilantro
Mexican style cheese 
Tortillas


Rice

Do as much rice/water that you need for your family. I usually do three cups of both.

Once the water boils, add the rice and the following ingredients.

2 teaspoons chicken bouillon

2 garlic cloves-minced

1 can diced green chili's

1/2 cup chopped cilantro

1/2 teaspoon salt

1 tablespoon butter

1/4 cup chopped onion

When you are ready to make your burritos, just layer them. One layer of pork, then rice, then beans. Wrap your tortilla and place seam side down.   Cover burritos with enchilada sauce and sprinkle with cheese. Cook under the broiler until cheese is bubbly. Enjoy! 

  

Pesto and Goat Cheese Stuffed Pork Loin

Don't forget to enter our giveaway here...

   Lindsay bought a huge pork loin and told me to cook it.  So I did.  This was a new creation and a keeper. Can you tell we love pesto?? We make it a lot. All three of our kids love it. Even our pickiest 4 year old. 

Ingredients:

1/2 cup pesto

2 tblsp sun-dried tomatoes chopped

2 oz of goat cheese

1 pork loin

salt and pepper

 Take the pork loin and cut it down the middle until the blade is halfway into the meat.  Open the pork, and cut a "Y" cut.  Basically you do that by cutting a small cut at an angel toward the outside of the meat.  You then do it the other way essentially making a "y" shape cut in the loin. Stuff in the middle the pesto, tomatoes and goat cheese.  Close it up and tie with kitchen string.  If you don't have string you can use toothpicks, just seal it so the cheese doesn't all run out. Season the outside on all sides with salt and pepper.  Put into a 500 degree oven for 10 minutes.  Reduce the heat to 300 degrees and let cook for 1 hour.  Remove from oven and let stand for 10 more minutes.  Slice into 1 inch slices and enjoy.  It seems hard, it's actually simple, and its delicious.   

Crock Pot Pork Spare Ribs

Spare ribs are one of the easiest things to make in the crockpot. They remind me actually of when I first got married, I was new to cooking for someone all the time...and I would make these-or something similar for dinner often. Back in those days, I am pretty sure we ate the same meals every other week! Hopefully now I make a little more variety, but I still love these spare ribs! 

3 pounds boneless spare ribs

1/2 cup chopped onion

1 bottle of your favorite bbq sauce

1/3 cup brown sugar

1/4 cup worcestershire sauce

2 tablespoons dried mustard

Put your ribs in the crockpot. Then add the rest of the ingredients. Cook on low for 4-6 hours.
Tip: I always put a little water in by bbq sauce bottle once I have dumped the bbq sauce in. Then I shake it up just so I can get as much of the sauce out of the bottle!

Honey and Dijon Mustard Pork Tenderloin

Because I don't eat a lot of red meat, I always just resort to chicken. I forget that there is another white meat out there! This is one of those recipes that you put in the crock pot and forget about it. I love recipes like this...especially on a busy day. The pork came out absolutely perfect, and was so juicy. Loved it! 
Tip: If you don't use a crock pot liner, then just spray a little cooking spray on the pot to help with clean up.

1 pound pork tenderloin
2 garlic cloves-minced
4 tablespoons Dijon Mustard
2 tablespoons honey
1 tablespoon apple cider vinegar
1 teaspoon thyme
salt and pepper


Sprinkle salt and pepper all over your pork tenderloin. Place in your crock pot. Mix together garlic, thyme, vinegar, honey and dijon mustard. Then pour over  meat. Cook on low for 6-8 hours. Mine took only 6. Enjoy!

Pork Wellington and Potato Pancake

This is actually a leftover makeover. Give it a try.

Roasted Pork loin (see the post on Garlic Stuffed Pork Loin)

1 store bought pie crust

olive oil

salt and pepper

2 tblsp butter

2 tblsp

2 cups of milk

1 tsp Rosemary

1 tsp garlic powder

Potato Pancake:

Leftover Cheesy Mashed Potatoes (see our post on those)

1-2 tblsp vegetable oil.

Take the cooked Pork Loin and stand for 10 minutes. If using leftovers from the fridge, that is fine. Wrap the pork loin in the pie crust covering on all sides, and making a seal with the crust. Brush the crust with olive oil on all sides, and season with salt and pepper. Bake in the oven at 350 until the crust is golden brown. Remove and let stand. Slice into 1 inch thick pieces.

Potato pancakes:

Flatten the mashed potatoes (see the post again) into flat patties. Fry them on each side in the vegetable oil on medium-high heat. They should brown right up and the cheese should form a nice crust.

Sauce:

In a saucepan melt the butter, and add the flour. Whisk in the milk and rosemary and garlic. Stir over medium heat until thick. Serve over the pork and the potatoes

This second go around may actually be better than the first.

Garlic Stuffed Pork Loin

This is pretty simple, and pretty tasty.

1 large pork loin

6-8 garlic cloves

salt and pepper

2 tblsp corn starch

2 cups of chicken stalk

1 tsp granulated garlic

With a sharp paring knife make an incision deep into the loin starting on the fatty side. Then, insert one of the garlic cloves all the way into the middle of the pork. Do this every couple of inches until all your garlic is inserted. Season the pork with the salt and pepper on all sides. Sear the pork on all sides in the bottom of a roasting pan and then place on the roasting rack. Roast in a 350 degree oven until the pork reaches 170 degrees. Remove pork from oven, and let stand for 5-10 minutes.

Sauce:

Mix the cornstarch and the chicken stalk (cold) in a saucepan. Add the drippings from the pork and the granulated garlic. Bring to a boil, stirring often. Once thicken serve over the top of the pork.

See the leftover makeover for this one (Pork Wellington)

Pesto Crusted Pork and Pesto Cream Sauce

We absolutely LOVE pesto, and are always trying to think of new things to do with it. If you don't want to make your own pesto, Costco has a great pre-made pesto that is good to always have on hand!

1 pork loin

1 cup pesto (recipe under sauces)

Cover pork with pesto. In pan put about 1 tablespoon of Olive Oil, brown each side for about 2 minutes each. Then bake at 375 in oven until temperature of meat reaches 175.

Remove pork from baking pan and with the drippings in the pan add 1 tablespoon of pesto to thicken it up. It is great to drizzle over the pork when serving. The flavor is AWESOME!

Then for the Pesto Cream Sauce

3 tablespoons pesto, start to cook in a pan

add 2 tablespoons butter

2 tablespoons flour stir

and add 2 cups Milk

1/2 cup Parmesan cheese

Stir until reduced.

Serve with favorite pasta.

Beer Ribs

Don't worry, this recipe doesn't have to kick you off the wagon, but it will give you a buzz (not really)!! This is my variation of a recipe that comes from my southern roots Thanks to my beautiful, great cook, aunt Deb.

Sauce:

6 cups of beer (you can use non-alcoholic if you prefer-that is what we use)

1 cup apple cider vinegar

2 cups of dark brown sugar

1 cup honey

2 bay leaves

1 tsp crushed red pepper (add more if you want more heat)

1 tblsp chili powder

1 tblsp garlic powder

1 tblsp onion powder

2 tblsp cumin

2 tblsp dried mustard

1 tblsp mesquite grill seasoning

First off you can cook your ribs how you want. Here is what I do .

I use a good dry rub that I make but you can buy one as there are plenty.

Cover the meat with dry rub on both sides and let it sit for a few hours.

In a preheated oven let the ribs cook for 3 to 5 hours. Keep temperature at or around 225 degrees. You can place the meat in a roasting pan, or on a cookie sheet covered in foil.

*for added smokiness use a foil pan and put wood chips that you have smoked for at least 20 minutes in water, an place pan on bottom level of oven.

While the meat is cooking make the sauce by combining the wet ingredients into a large pot over high heat. Add the sugar, and the honey and stir until dissolved. Add the rest of the dry ingredients and stir. Bring to a boil and leave it over high heat stirring often to ensure the sauce doesn't burn. Continue to cook until it reduces and begins to thicken to Carmel consistency. Remove from heat.

Remove ribs from oven. You are now ready to barbecue the ribs continually basting them with the sauce. This should only take 4 to 5 minutes on each side.

You are ready to eat. Be sure to use lots of the sauce as it is sooo tasty.

PS. You can use the extra sauce for burgers, chicken, or whatever your heart desires.

Kung Pao Pork

1 lb lean pork chops, cut into cubes

Marinate with about 4 tablespoons of soy sauce for 30 minutes.

1 small red pepper-chopped

1 small green pepper-chopped

1/2 of onion-chopped

1 clove garlic-crushed

In skillet fry up pork and garlic until brown, then add peppers and onion.

2 tablespoons soy sauce

2 tablespoons lemon juice

2 tablespoons sugar

2 teaspoons cornstarch

1/2 teaspoon crushed red pepper flakes

1/4 cups water

Mix together, and add to meat and veggie mixture once cooked. Stir until thick. Add peanuts and serve with rice.