PORK


Pork Kabobs
From the kitchen of Lisa Roozen
(a favorite! we make a lot at once since the prep can be a bit time consuming)
INGREDIENTS
1 quart lemon juice
2 large garlic bulbs (we only use one because we aren't garlic lovers)
10 oz bottle soy sauce
2 cups sugar
2 T. salt
1 tsp pepper
boston butt pork (at least 10 lbs for 6-7 adults)
METHOD
Mix first 6 ingrdients together. Cut pork into 1 inch squares. Marinate pork for 3 days, stirring 3 times per day. Skewer 5-6 cubes per stick and grill.


Marinated Pork Tenderloin
From the kitchen of Lisa Roozen
INGREDIENTS
2 T. soy sauce
2 T. plum sauce
2 T. dry sherry (I never have this and have never used it... it's still yummy without it)
1 T. light brown sugar
1 T. peanut oil
1 1/2 t. honey
1/2 t. garlic salt
1/2 t. ground cinnamon
1 lb pork tenderloin
METHOD
Mix first 8 ingredients together. Add pork tenderloin. Marinate pork in mixture at least 1 day. Grill 10 min each side, marinating while cooking. Butterfly and grill until done


Margarita Pork
From the kitchen of Lisa Roozen
INGREDIENTS
3 cloves minced garlic
1 green onion, minced
1/2 jalepeno, minced
3 T. chopped cilantro
2 T. lime juice
1 1/2 T. tequila
1 T. orange juice
1 tsp salt
1 tsp ground cumin
1/2 tsp chili powder
2 lb pokr tenderloin
METHOD
Combine first 10 ingredients in zip lock bag. Cut pork into 1" slices and add to tequila mixture. Cover & chill one hour, turning occassionally. Romove anddiscard marinade. Grill til done.


Cajun Garlic Pork Roast
6-8 servings
From the kitchen of Lindsay Delk
INGREDIENTS
1 Tbsp. dried oregano
1 1/2 Tbsp. minced garlic
2 tsp. pepper
1 tsp. seasoned salt
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. crushed red pepper
2 lb. boneless pork loin roast
METHOD
Preheat oven to 350. Rub first 7 ingredients over roast; place on a broiler pan coated with cooking spray. Bake for 1 ½ hours or until a thermometer registers 155. Let stand 10 minutes.


Cheesy Chops and Potatoes
4 servings
From the kitchen of Lindsay Delk
INGREDIENTS
4 thick boneless pork chops
2-3 potatoes, sliced
4 slices American cheese
1 can cream of mushroom soup
1/2 can milk
METHOD
Brown pork chops, if desired. Place potatoes in a greased 9”x13” baking dish. Place cheese over potatoes. Sprinkle chops with salt and pepper and place on top of cheese. Mix soup and milk together and pour over chops. Cover and bake at 350 for about 1 hour or until potatoes are soft.


Golden Mushroom Pork Chops
4 servings
From the kitchen of Lindsay Delk
INGREDIENTS
1 Tbsp. vegetable oil
4 thick boneless pork chops
1 can golden mushroom soup
1/4 cup water
METHOD
Heat oil in skillet. Add chops and cook until browned. Add soup and water. Heat to a boil. Cover and cook over low heat 5 minutes or until done.


Greek-Style Baked Pork Chops
4 servings
From the kitchen of Lindsay Delk
INGREDIENTS
1/2 cup bottled diced roasted red bell peppers
1 Tbsp. chopped fresh parsley or 1 tsp. dried parsley
2 Tbsp. olive oil
2 tsp. grated lemon rind
1 Tbsp. fresh lemon juice
2 tsp. minced garlic
1/2 tsp. dried oregano
1/4 cup all-purpose flour
1 tsp. coarsely ground pepper
4 thick boneless pork chops
1/2 cup crumbled feta
METHOD
Stir together first 7 ingredients. Combine flour and pepper. Coat pork chops with flour mixture. Cook pork chops in a lightly greased ovenproof skillet over medium heat 2 minutes on each side. Spoon bell pepper mixture over chops. Bake, covered, at 400 for 5 minutes. Sprinkle feta over chops and bake, covered, for 5 more minutes.


Pork Tenderloin with Creamy Mustard Sauce
3-4 servings
From the kitchen of Lindsay Delk
INGREDIENTS
1 lb. pork tenderloin, pork loins, or boneless pork chops
1 tsp. oil
1/2 cup evaporated fat free milk
2 Tbsp. Dijon mustard
2-3 green onions, sliced
METHOD
Cut pork into 1” thick slices. Season with salt and pepper. Heat oil in large skillet over medium-high heat. Add the pork (in batches if needed) and cook on each side 2 minutes or until browned and cooked through. Remove and set aside. Reduce heat to low. Add milk and stir to loosen brown bits from bottom of skillet. Cook for 1-2 minutes or until sauce is slightly thickened, turning pork to coat with sauce.


Pork Tenderloin with Maple Glaze
From the kitchen of Lindsay Delk
INGREDIENTS
2 (12-14 oz) pork tenderloins
2 tsp. dried sage
1 Tbsp. butter
6 Tbsp. pure maple syrup
6 Tbsp. apple cider vinegar
2 tsp. Dijon mustard
METHOD
Rub the pork with sage. Sprinkle with salt and pepper. Heat butter until hot and bubbly. Add pork and brown on all sides (about 6 minutes). Reduce to medium-low and cook about 10 minutes, turning occasionally. Remove and keep warm. Whisk together 5 Tbsp. syrup and 4 Tbsp. vinegar and mustard. Add 2 Tbsp. vinegar to skillet and bring to boil scraping up brown bits. Reduce to medium-low and add pork and juices. Add syrup mixture and turn to coat for about 2 minutes. Remove from heat. Stir 1 Tbsp. syrup into glaze and pour over sliced pork.



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