Pork Recipes
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Glazed Pork Loin Roast

    1 ea Fresh Pork Loin Roast 
    1 ea Clove Garlic, Cut into
    1/4's 1 t Salt
    1 T Orange Marmalade
    1 t Prepared Mustard
    1/2 t Dried Thyme Leaves

Pork roast should be 2 to 2 1/2 lbs boneless roast. Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece garlic in each slit. Sprinkle roast with salt. Mix marmalade, mustard and thyme, spread on roast. Place roast in 16 x 10-inch cooking bag. Close bag loosely with string (leave hole the size of finger in closure). Place roast on microwave roasting rack in oblong baking dish 12 x 7 12 x 2-inches. Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish one-half turn. Microwave until roast is done (170 degrees F on meat thermometer inserted in several different places in roast), 20 to 25 minutes. Let stand 10 minutes in bag in microwave. Serve with Meat Juices.

Glorified Pork Chops

    1 tb Vegetable oil
    6 Pork chops, each cut 1/2" -thick (about 1 1/2 lb.)
    1 md Onion, sliced
    10 3/4 oz Campbell's Cream of -Mushroom Soup
    1/4 c Water

In skillet over medium heat, in hot oil, cook chops 1/2 at a time with onion for 10 minutes or until browned on both sides. Spoon off fat. Stir in soup and water. Reduce heat to low. Cover; simmer for 10 minutes or until chops are fork-tender, stirring occasionally. Serves 6.

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Baked Ham In Champagne

    9 lb boneless ham 
    1 (1-lb) box light brown sugar 
    2 (4/5-qt) bottles extra dry champagne 
    3 tbsp honey 
    1 1/2 t ground ginger 
    1 1/2 t dry mustard 
    Pineapple slices
    Spiced apples (optional) 

Score ham and place on rack in baking pan. Cover top with 1 cup brown sugar and pour over 1 bottle champagne. Bake at 325F for 2 hours. Combine remaining bottle champagne, remaining brown sugar, honey, ginger and mustard and bring to rolling boil in saucepan. Lower heat and simmer while basting ham every 15 minutes until done. Garnish with pineapple slices and spiced apples, if desired.

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Authentic Southern Style Barbecued Ribs

    1 Bottle ketchup, 32 ounce  
    2/3 sm Jar prepared yellow mustard 
    1/2 lb Dark brown sugar 
    1/3 lg Onion, chopped coarsely 
    3 tb Distilled white vinegar 
    2 lg Lemons, sliced 
    Tabasco hot sauce to taste -(3 drops to 1/2 ts) 
    Ground black pepper to -taste (lots of it) 
    No salt (plenty in the -ketchup) 

Preparation time: 1/2 day, but constant attention is not required. Simmer the sauce, stirring until the sugar is melted. Then, stir occasionally for a few minutes while the oil is drawn out of the lemon. Do not allow to scorch. Remove from heat and set aside. 
Broil the ribs flesh side up until browned. Turn and cook flesh side down, brown again. Now brush both sides with some of the sauce and cook on each side for five minutes. Do not let them burn or blacken! The RIBS at this point look good, but they are still raw. 
Cut the ribs apart and dip each rib in the sauce. Pile the ribs high on a full-sized oven broiler rack and pan, and pour any remaining sauce, less a cup or so, over the ribs. 
Cover the ribs with heavy-duty aluminum foil, tucking in around the outside edge of the pan to make an airtight container. Cook in the oven at 325F for 2 hours. 
Remove from oven and open very carefully. Beware the live steam that will rush out. Allow to sit, opened for a few minutes. 
The end result is smoked, steamed, tender meat which falls from the bones. All fat is rendered and drains into the pan. 
Use leftover sauce when warming over the second day. 
SAUCE VARIATION: Molasses, tomato paste, onion, spices

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STIR-FRY PORK & PEPPERS

    3 pn Five Spice Powder 
    2 tb Dry sherry or sake 2 tb Light soy sauce 
    1 Garlic clove, crushed 
    1 Piece ginger root, peeled, -chopped 
    1 lb Pork tenderloin, cut in -thin strips 
    2 Onions 
    1/4 c Corn oil 
    1 Red bell pepper, seeded, -cut in thin strips 
    1 Green bell pepper, seeded, -cut in thin strips 
    3 oz Button mushrooms, sliced 
    6 Canned whole water -chestnuts, sliced 
    2 ts Cornstarch 
    2/3 c Chicken stock 
    Leek curls (opt) 
    Green onion curls (opt) 

In a bowl, combine Five Spice Powder, sherry, soy sauce, garlic and ginger. Add pork, stir well and let stand 30 minutes. Cut onions in eighths and separate in layers. Heat 2 tablespoons of oil in a skillet or wok. Drain pork, reserve marinade. Add pork to oil and stir-fry 5 minutes. Remove from skillet and keep warm. Add remaining oil to skillet. Add onions, bell peppers, mushrooms and water chestnuts. Stir-fry 3 minutes. Add vegetable mixture to pork. Blend cornstarch with reserved marinade and 2 tablespoons of stock. Add remaining stock to skillet and bring to a boil. Add cornstarch mixture and cook 2 minutes, stirring constantly. Add pork and vegetables to stock and heat through, stirring constantly. Garnish with leek and green onion curls, if desired, and serve hot.

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