Category Archives: Pork

Sausage & Cabbage Stir Fry

 

Sausage & Cabbage Stir Fry

Course Main
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 411 kcal

Ingredients

  • 1 pound ground pork sausage
  • 6 cups cabbage shredded
  • 1/2 tsp organic minced garlic dried
  • 1 tablespoon fresh ginger minced
  • 1 tablespoon soy sauce
  • 1/4 cup chopped green onions
  • 1 tablespoon sesame oil
  • 1/4 cup cashews or peanuts chopped

Instructions

  1. In a large skillet over medium heat, cook sausage, breaking it into small crumbles. Do not drain.

  2. Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
  3. Remove from the heat and top with the green onions, drizzle with sesame oil, and sprinkle with chopped cashews or peanuts.

  4. Serve immediately.

Pork Chops with Rosemary Garlic

Simple, easy and sooo tasty!

Pork Chops with Rosemary Garlic

Course Main
Cuisine Italian
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2

Ingredients

  • 2 pork chops
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 2 tsp organic Rosemary·Garlic Rub

Instructions

  1. Whisk the mustard, vinegar, and oil together.
  2. Rub oil mixture onto surface of the pork chops.
  3. Sprinkle both sides of the chops with rosemary garlic blend.
  4. Grill over medium heat until done.

Braised Pork Loin with Apricot White Wine Sauce

Elegant and deceptively easy. The savory spice rub perfectly complements the muted sweetness of the wine/apricot sauce. Tastes even better the next day, so make a generous amount.

Braised Pork Loin with Apricot White Wine Sauce

Course Main
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 lb pork loin
  • 3 1/2 tsp organic Coriander·Cumin rub
  • olive oil
  • 1 celery stalk medium diced
  • 1 carrot medium diced
  • 1/2 onion medium diced
  • 3 cloves garlic minced
  • 10 dried apricots cut into quarters
  • 1 1/2 - 2 cups white wine
  • juice of one lemon
  • 1/4 cup cream

Instructions

  1. In a small pan, simmer apricots with white wine for 10 minutes. (This step both flavors the wine and plumps the apricots.) Remove apricots with slotted spoon or strainer and set aside until the end.
  2. Trim excess fat from the pork loin.
  3. Massage Coriander·Cumin Rub into pork.
  4. Heat olive oil in medium hot saute pan.
  5. Sear pork loin on all sides, turning every 2 minutes. (Meat it ready to turn when it stops sticking to the pan.)
  6. Place pork loin in a small roasting pan and cover with an aluminum foil tent.
  7. Add celery, carrot, and onion to the saute pan and saute until onion is opaque.
  8. Add wine to sauté pan, scraping pan residue from the bottom of the pan. Transfer the wine and vegetables along with the garlic to the roasting pan with the pork loin.
  9. Add enough water (or stock) to cover 1/2 of the pork loin.
  10. Place roasting pan in oven and cook until a meat thermometer registers 130° F.
  11. Remove pork from oven and strain pan juices into a sauce pan and reduce on high heat until 1/2 the volume.
  12. Add reserved apricots to sauce pan. Season to taste with lemon juice, cream, salt and pepper.
  13. Drizzle the sauce over sliced pork loin and serve.

Spiced Pork Tenderloin with Cranberry Glaze

Last month, two college friends came to Denver for a long weekend. It has been over 20 years since we graduated. Our lives are completely different, our paths rarely cross, and still we had a great time. Though Denver has a great list of restaurants to sample, one night we opted to cook dinner at home.  We made this tenderloin with a side of  kale salad, which nicely complemented the spicy/sweetness of the pork. My friend Nancy liked it so much, she went home and served the exact same menu at her husband’s birthday party the following week. I highly recommend that next time you have friends over—make this dish. It’s easy to prepare, so you don’t have to make a fuss, and it goes well with both red and white wine which makes catching up all the more fun.

Spiced Pork Tenderloin with Cranberry Glaze

Course Main
Cuisine Middle Eastern
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 -3

Ingredients

  • 1 lb pork tenderloin
  • 1 tbsp Olive Oil
  • 3 1/2 teaspoons organic Coriander·Cumin rub
  • For Glaze:
  • 1 1/2 cups cranberry juice
  • 1 tbsp butter
  • 1 tbsp balsamic vinegar
  • 1 egg yolk beaten

Instructions

  1. Directions
  2. Rub oil and Coriander·Cumin Spice Blend on pork, working it in to get all surfaces covered.
  3. Let sit 30 minutes.
  4. Grill on medium heat for 20-30 minutes—until just pink.
  5. Glaze:
  6. Boil cranberry juice until reduced by half.
  7. Reduce heat and add butter, vinegar and beaten egg yolk.
  8. Stir while cooking until sauce thickens.
  9. Drizzle over sliced pork loin.

Country Style Pork Spare Ribs

When I lived in Chicago, I became addicted to ribs. I never realized how good they were until I tried the ribs at Twin Anchors, a bar on Sedgwick just north of North Ave. The meat is so tender, it just falls off the bone. Now, whenever I return, I always plan enought time for a nostalgic trip to my old favorite haunt.  Although this recipe is nothing like the ribs from Twin Anchors, it’s mighty tasty and satisfies my hankering for ribs between infrequent trips to Chicago.

Country Style Pork Spare Ribs

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 4 -6

Ingredients

  • 2-3 lbs pork spare ribs
  • 1 cup catsup
  • 4 tbsp balsamic vinegar
  • 2 tbsp organic Coriander·Cumin rub

Instructions

  1. Directions
  2. Preheat oven to 300°F
  3. Mix catsup vinegar and spices together
  4. Spread sauce on spare ribs
  5. Bake in oven for 2 hours