Roasted Pork Loin

This is one of my favorite Sunday dinners! It's super easy, doesn't take way long, and seems like you made something 'special.'  Any way, hope you enjoy!

Ingredients:
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
3 tbsps butter
6 garlic cloves, minced
1 tsp salt
1 tsp pepper
1 tsp onion powder
1 tsp dried thyme
1 tsp paprika
1 tsp ground mustard
1/2 tsp garlic powder
1 boneless pork loin roast (4-5 lbs) (I usually do a 2-3 lb one, which is plenty for us with leftovers)

In a skillet, combine the first 12 ingredients; saute until the veggies are tender. Separate roast and randomly cut several deep slits, about 1 inch wide, on the inside of the roast. Fill the slits with some of the veggie mixture; tie together (or I just place the back together, yeah I'm lazy like that). Place on a rack in a shallow baking pan. Spread remaining veggie mixture over roast. Bake, uncovered, at 325 degrees for 2-3 hrs (for a smaller roast it's about 1 1/2 hrs) or until meat  thermometer reads 160-170 degrees. Let stand about 10 mins before slicing.

Autumn Glazed Pork Chops

This is another healthy recipe from Jillian Michaels (The Biggest Loser).

This is a pretty yummy healthy pork chop. However, I added my own step to the process, which is to brine the meat. Awhile back I tried the brine on pork chops (a different recipe) and the difference in the quality of the meat was night & day. So now whenever I make pork chops I brine them first (unless cooking in the crock-pot).

I've had this recipe without using the brine & it is still good but if you have a little extra time I would try the brine.

Ingredients

4 Pork Chops
Salt & Pepper
1/4 cup Apple Cider, or Juice
1 can Whole Cranberry Sauce
2 Tbsp. Honey
2 Tbsp. Orange Juice
1/4 tsp. Ground Ginger
1/2 tsp. Ground Nutmeg

Instructions

Preheat oven 400

Spray a large nonstick skilled with nonstick coating. Heat over medium-high heat.

Sprinkle both sides of chops with Salt & Pepper. Brown chops on each side in hot skilled, 1-2 minutes per side. Transfer to 9X13" baking dish.

In a small bowl combine cranberry sauce, honey, orange juice, ginger, and nutmeg. Pour into pan chicken was in; warm through. Pour over pork chops, making sure each chop is completely covered.

Bake uncovered for 15 minutes or until pork chops are done.

Brine

Ingredients

1 gallon Water
1 cup Sea Salt or Kosher Salt(not table salt)
1 cup Brown Sugar
1 cup Apple Juice Concentrate, thawed (I used apple juice & it's fine)
1 1/2 tsp. Whole Black Peppercorns
1 1/2 tsp. Thyme
6 Pork Loin Chops
Salt & Pepper

Instructions

In a mixing bowl combine the water, brown sugar, sea salt, apple juice, peppercorns, and thyme. Give it a good stir to dissolve the sugar & salt. Place bowl in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy.

Remove the pork chops from the brine & pat them dry with paper towels.

Pot Stickers

These were really yummy if you like pot stickers. I made them as the main dish and served with rice.

Makes about 60 potstickers or one package of wonton wrappers

Ingredients:

• 1 package wonton/dumpling wrappers (2-inch circle)
• 1 C thinly sliced Napa /Bok Choy cabbage
  
• 1 lb ground pork
• 2 t minced fresh or bottled ginger (I had ground ginger and used 1 tsp. and it worked fine but it would probably be better with fresh)
  
• 2 finely chopped green onion
• 1 t salt
• 1 t soy sauce
• 1 t rice wine vinegar
• 1 t sesame oil

1. Dice 1 C. cabbage into very tiny pieces. In a large bowl add all ingredients except for wonton wrappers and dipping sauce, mix well with hands.

2. Lightly flour 2 cookie sheets, get out a small bowl of water to dip your fingers in. Wet one side of the wonton wrapper, spoon 2 t. filling on the center of the wonton wrapper. Fold in half and pinch edges closed.

3. Place pot stickers on a lightly floured cookie sheet. Continue until mixture is gone.

4. Refrigerate until ready to serve

To serve:
1. Heat 1 Tbsp. oil in a non-stick skillet (Must be non-stick. They are called pot stickers for a reason). Place the wontons in the skillet on med-high heat (wait for the oil to get hot before placing them in.)

2. Add water to cover the pouches one-third of the way up. Cover and reduce temperature. Cook until liquid is gone. (7-8 minutes)

3. Flip and cook reverse side until crispy. Serve hot and dip in sauce to eat.

*A more healthy way to cook pot stickers is to drop the pot stickers into a pot of boiling water . When they float to the top they are done. Serve warm with sauce.

*These freeze really well. If you want to freeze simply freeze them on the cookie sheet for 1-2 hours. Then transfer to a freezer bag.

Dipping sauce:

• 4 T. soy sauce
• 4 t. balsamic vinegar
• 4 t. brown sugar
• 3-4 clove minced garlic
• Crushed red pepper flakes
  

Combine ingredients and place in small bowls for each person to dip their pot stickers in.

*This doesn't make a ton of sauce.

Oven-Barbecued Pork Chops and Sautéed Kale

I got these recipes from Good Things Utah. This is a really easy, inexpensive, and healthy meal.

When I saw the recipe for Kale I wasn't so sure about it, but I thought I'd give it a try. It is a dark leafy green that when cooked doesn't loose it's bite. I want to say it tastes smiliar to spinach. Also like spinach, it has lots of good vitamins it it. Jared and I both liked the way it tasted. It's a great alternative if you're getting sick of the usual veggies you cook.

I also made some brown rice to go along with this meal.

OVEN-BARBECUED PORK CHOPS

Ingredients
6 Pork loin chops

Kosher salt
freshly ground pepper
olive oil
1 lg onion, diced
2 clove garlic, minced
2/3 cup orange juice
1 cup barbecue sauce

Instructions
1. Preheat oven to 400°F.

2. Head a large ovenrproof skillet over high heat. Drizzle both sides of pork chops with olive oil and sprinkle on salt and pepper. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.

3. Add about 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.

4. Transfer the pan to the oven and bake for 15 minutes. Serve the sauce over the pork chops.

SAUTEED KALE

Ingredients
1 tablespoon extra-virgin olive oil

1 bunch Kale, ribs removed, coarsely chopped (see Tip)

½ cup water

2 cloves garlic, minced

2-3 teaspoons balsamic, sherry, or red-wine vinegar

2 tablespoons bacon bits (make your own or store bought)

Salt and Pepper

Instructions
Heat 1 tablespoon oil in a large pot over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, pour out any remaining water. Add garlic and cook until fragrant, 30 seconds to 1 minute. Remove from the heat. Toss with vinegar, salt, and pepper to taste and top with bacon bits.

Tips
When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.

Sweet Pork Barbacoa and Lime Rice

This has been edited as of 5/10. I've changed the measurements to how I like to make it (the pork) -Candace

Sorry Candace I forgot to post this until now. I found this recipe on another blog and it actually tastes a lot like Cafe Rio's Pork. Also the rice is really good. I just cooked it in my rice cooker and it turned out great! Although I think I may have added more liquid or less rice so the rice didn't get dried out. Then I served the pork and rice together with homemade(Costco) tortillas. Jared loved it!

Ingredients:
4 lb. pork roast
2 (8 oz.) cans tomato sauce
4 cloves garlic, diced
1 1/4- 1 1/2 C. brown sugar, packed
1 T. cumin
2 c. Dr. Pepper
2 T. molasses
1 T. onion salt
½ t. salt
Pepper to taste

Directions

Mix all ingredients except pork, salt, and pepper until sugar is dissolved. Season the pork with salt and pepper. Place pork roast in a crock pot sprayed with Pam. Pour mixture over roast and let simmer until meat is tender and pulls away with fork. (Cook on low all day or overnight if desired.) Shred pork and return to liquid halfway through cooking time. Serve with Lime rice.


Lime Rice

Servings: 4 cups

Ingredients

2 cups Rice
2 Tbsp. Butter
2 (14 oz.) cans Chicken Broth
¾ tsp. Salt
Pepper to taste
Juice of 2 Limes
Zest of 1 lime
3 Tbsp. chopped cilantro(I used more because we LOVE cilantro)
¼ tsp. cumin

Directions

Add all ingredients in Rice cooker. Or melt butter with rice in skillet. Add rest of ingredients and bring to a boil. Reduce heat, cover and cook for 20 minutes.