Citrus and Soy-Marinated Pork

This is something my sister-in-law made a while back that we enjoyed. The pork isn't the star of the picture because this was the following day, but this gives a better idea of portion anyway. We enjoyed it with soba noodles and steamed veggies.

Ingredients

2-3 lbs pork tenderloin
3/4 cup extra virgin olive oil
1/3 cup soy sauce
2 Tbsp. Worcestershire sauce
1 Tbsp. dry mustard
1 tsp. salt
1 tsp. black pepper
2 Tbsp. red wine vinegar
1 tsp. dried parsley flakes
2 cloves garlic, finely minced
2 Tbsp. freshly squeezed lemon juice (from about 1 lemon)

Directions
1. Combine all the ingredients except pork and mix well. Pour the marinade into a ziploc bag or baking dish and add the pork tenderloin, making sure the marinade completely covers the pork. Mariade for 8-10 hours.
2. Preheat grill. Remove pork from marinade and grill about 3-4 minutes on each of the 4 sides (exact time will depend on temperature of grill) or until the internal temperature is 150-155 degrees. Remove from grill, tent with foil, and allow to rest 10 minutes before slicing and serving.

from Mel's Kitchen Cafe

Fontina, Caramelized Onion, and Pancetta Pizza

Is it weird that I requested pizza for Mother's Day? Because I did. Jessie is the pizza queen and has so many great pizza recipes that we love trying. The only thing we changed was cutting down the onion a bit, more of a personal preference than anything. We only did 1 large onion last time, but I think 1-2 would be just right if you're wanting to scale it back a bit. If not, go for the full 3 onions!

Ingredients

1 recipe pizza dough
1 tsp. extra virgin olive oil
2 oz. pancetta, diced (Italian-style bacon)
3-4 cups onion, sliced (about 1 1/2  large onions)
1 Tbsp. fresh thyme, chopped
1/2 tsp. salt
1/2 tsp. white pepper
extra virgin olive oil, to brush pizza
1 1/2 cups fontina cheese, shredded
fresh thyme and freshly cracked black pepper, to garnish

Directions

1. Prepare pizza dough according to recipe directions.

2. While dough is rising, heat 1 tsp. olive oil in a large skillet over medium heat. Add pancetta and saute for 2 minutes. Add onions, thyme, salt, and white pepper. Cook 25 minutes until onions are soft and golden brown, stirring frequently.

3. Preheat oven and pizza stone to 450 F.

4. Lightly brush the prepared pizza crust with olive oil. Top with the onion mixture. Sprinkle with cheese. Bake for 8-10 minutes in the preheated oven until the cheese is melted and the crust is puffy and golden brown. Remove from the oven and garnish with thyme and cracked black pepper. Let sit for 5 minutes before slicing.

Makes 1 large pizza.

from A Hint of Honey : Adapted from Cooking Light

Pork Chop Salad with Honey Balsamic Vinaigrette

adapted from allrecipes


I love that in summer I crave salads instead of much heavier foods. Unfortunately I also crave more ice cream, so it probably negates the simplicity of the salad. Regardless, this is perfect for a summer night and a great way to incorporate some seasonal favorites.

Ingredients

4 cooked pork chops, sliced {I took two pork chops and cut them in half width-wise)
marinade--salt and pepper, 1-2 cloves garlic, drizzle of olive oil
optional: bit of favorite BBQ sauce
greens of choice, romaine, spinach, mixed greens etc.
1-2 nectarines or peaches, cut into wedges
1-2 avocados, cut into wedges
cherry tomatoes {I used the tomatoes we had in the garden}
almonds, croutons, etc
sprinkle of sea salt and freshly ground black pepper

Honey Balsamic Vinaigrette
2 Tbsp. balsamic vinegar
2 Tbsp. honey
1/2 Tbsp. Dijon mustard
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. black pepper
1/4-3/8 cup salad oil, or extra-virgin olive oil

Directions
 
1. Place pork chops in a container and drizzle olive oil. Sprinkle with salt, pepper, and garlic. Marinate, if desired by covering and placing in refrigerator, or proceed to grilling. When pork chops are done, remove from grill and allow to cool. Optional- while pork chops are cooling, brush on a thin layer of barbeque sauce to both sides. Once cooled, slice pork chops into bite-sized pieces.

2. For the vinaigrette, combine all ingredients except oil in a blender. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.

3. For each serving, toss greens with a little dressing, top with tomatoes, sliced pork chop, avocado wedges, and nectarine wedges. Drizzle with more dressing and sprinkle with toasted almonds or croutons. Serve immediately.

Grilled Pork and Fontina Sandwiches

 adapted slightly from Giada

Ingredients
2 (8oz) 1 -inch thick, boneless pork chops
olive oil
kosher salt & freshly ground black pepper
2 tsp. herbes de Provence
1/4 cup mayonnaise
2 Tbsp packed chopped fresh basil leaves
1-2 tsp. lemon zest
1 tsp. lemon juice
1 loaf ciabatta bread, cut in 1/2 horizontally and cut into 4-5 sandwhiches
romaine lettuce leaves or spinach leaves
4 oz. fontina cheese, cut into 1/4-inch thick slices


Directions

1.  Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.

2. While meat is cooking or cooling, in a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste. To assemble the sandwiches: spread mayonnaise on each sandwich, layer pork slices, lettuce/spinach leaves, and cheese. Serve.

Thai-Style Pork Stew

 

adapted from Cooking Light

   We always like trying new recipes, and every now and then we find something extra tasty. I think this is one of those recipes. It certainly doesn't hurt that it is super quick to prepare and leaves the house smelling incredible. It was a teeny spicy for me,  but I will probably make it the same way next time. Nick thought the spice was perfect. (I'm kinda wimpy though.)

Ingredients

Stew:

2 pounds pork loin roast, boneless (other cuts of pork would likely work)

1/2 cup teriyaki sauce

3-4 Tbsp rice or white wine vinegar

1 tsp. crushed red pepper

1 tsp. sriracha sauce 
1/4-1/2 cup low sodium chicken broth

3-4 garlic cloves, minced

1/2 cup crunchy peanut butter
2-3 cups (1 x 1/4-inch) julienne-cut red, orange, yellow bell pepper 

Remaining ingredients:

 brown basmati rice

1/2 cup chopped green onions
chopped cilantro

2 Tbsp. chopped dry-roasted peanuts  
lime wedges

Directions

1. To prepare stew, trim fat from pork. Place pork and next 6 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. After 7 hours, shred pork with forks. Add 1/2 cup of peanut butter and bell peppers; stir well. Recover and allow to continue cooking for an additional  30 minutes to hour. At this time, cook basmati rice.

2. Combine stew and rice in a large bowl. Top each serving with cilantro, green onions, and peanuts; serve with lime wedges.

Lime Marinaded Pork Tacos

adapted from Acquired Taste

We will use this marinade again and again- it was awesome. I think Nick liked it so much he thought it would be perfect to eat without any need for the rest of the taco :)

Ingredients

Marinade
1 Tbsp. lime zest
2 limes, juiced (about 1/2 cup)
1 tsp. ground coriander
2 cloves garlic, minced
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 Tbsp. vegetable oil
salt to taste
1 pork tenderloin

Guacamole
2 avocados
1-2 Tbsp. plain yogurt
1-2 tsp. lime juice (about 1/2 lime)
1/4 cup onion, diced
1/2 tsp. kosher salt

Fixin's
corn or whole wheat tortillas
shredded cheese
fresh cilantro
diced tomatoes
other options-- jalapeno pepper slices, sliced onion, lettuce


Directions

1. In a bowl whisk together lime juice, paprika, cayenne pepper, garlic, vegetable oil and salt.
In a large zip bag or glass container, place the pork tenderloin in and pour the marinade on top. Chill for at least 1 hour, up to several hours. (I did 5 hours)

2. When ready to cook pork, preheat grill and spray with non-stick cooking spray. Cook tenderloin over medium to medium-high heat, rolling to rotate and cooking in 3 to 4 segments until pork is cooked through with a nice crust on the outside. {I finished cooking my pork by putting it in the oven to broil for 5-7 min.}Remove from the grill/oven and allow to cool before shredding meat with either forks or your hands.

3. While pork is cooking or cooling, prepare guacamole. Place the avocado in a bowl with yogurt and lime juice. Using the back of a fork, mash the avocado together with the yogurt and lime juice. Stir in onion and salt. *Could add a bit of chopped cilantro here if desired.

4. Assemble tacos by heating tortillas on in a large pan. Assemble tacos with desired ingredients and chow down.

Cuban Sandwich and Cuban Pork

Ingredients

pork roast {see recipe below}
sweet cured ham (thick slice)
dill pickles
Swiss cheese (baby Swiss)
Cuban bread (can use Italian or French, but do not use a baguette)
yellow mustard

Layer ingredients on bread. Grill on lightly greased sandwich press.
Enjoy with mariquitas (plantain chips)!


Cuban Pork

Ingredients

5 lb pork shoulder roast or pork tenderloin
Mojo:
10-12 garlic cloves
1 tsp. salt
1 tsp. black peppercorns
1 cup sour orange juice- if not available---1/2 cup fresh orange juice, 1/4 cup fresh lime juice &
      1/4 cup fresh lemon juice
1-2 tsp. oregano
1 cup minced onion
1/2 cup olive oil

1. Using a mortar and pestle or a food processor crush the garlic, salt, and peppercorns into a thick paste. In a mixing bowl, combine garlic paste with sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer.

2. In a small saucepan, heat olive oil til very hot. Remove from heat and carefully whisk in garlic-orange juice mixture. (It can splatter). Allow to cool.

3. Pierce pork several times with the tip of a knife. Cover with mojo and allow to marinate for several hours, up to overnight, turning every few hours. Bake at 325 for 1 hour 1/2- 2 hours, basting with juices throughout.

Teriyaki Grilled Pork Chops

adapted from Annie's Eats

Ingredients

1/2 cup soy sauce
1/3 cup firmly packed light brown sugar
1/3 cup water
1/4 cup rice vinegar
3 cloves garlic, finely chopped
2-inch piece fresh ginger, chopped (or about 2-3 tsp.)
4-6 pork chops

Directions

1. In a medium saucepan, combine all marinade ingredients. Bring to a boil and stir until sugar is dissolved. Cool the marinade completely.

2. Put pork chops in a large resealable container or plastic bag. Add marinade (if in a bad, seal and press out excess air). Allow pork to marinate, turning bag once or twice, at least 6 hours or up to overnight.

3. Pour marinade into saucepan and boil 5 minutes. Grill pork approximately 7-8 minutes per side, or until cooked through, basting with marinade during the last 5 minutes of cooking.

Goes great with Parmesan couscous.

Serves 4-6.

Asian Spare Ribs

  
This was Nick's request for Father's Day. This is usually a 'special occasion' dish due to the cost of the meat as well as the nature of the sauce. I don't think I'll ever make it in the oven again, the crock pot method is so easy (and much cooler!).

Hatch family recipe

Ingredients

5-6 lbs country style pork ribs (boneless)
3/4 c. apricot or peach preserves
3/4 c. favorite BBQ sauce (find one with no high fructose corn syrup)
1/4 c. soy sauce
3 tsp. minced garlic (or a bit more)
1-2 Tbsp. fresh ginger root, grated

2 Tbsp. green onion, sliced thinly
sesame seeds for garnish

Directions

1. Place pork ribs in 9" x 13" dish, cover with foil and back for 1 hour at 350.
2. While ribs are cooking, mix ingredients for sauce.
3. Remove foil, drain water, move to a new baking dish. Cover pork with 3/4 of glaze. Return to oven and make for 30 minutes at 350.
4. Cover with remaining glaze, bake for an additional 15 minutes.
5. Garnish with green onions and sesame seeds

OR

1. Put meat in crock pot with 1/2 of glaze on low (approx 6 hours).* I've cooked at a higher temp for a shorter time with great success.
2. Before serving, cover with remaining glaze.
3. Garnish with green onions and sesame seeds

Goes great on a bed of sticky or brown rice.

Serves 4-6.