SPICY PORK ROAST
I work in a kitchen preparing lunch for the students at a small private school. I enjoy cooking and entertaining friends and family. My husband and I often cook the meals together for these gatherings.
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 512mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
SWEET AND SPICY GLAZED PORK CUBES
This recipe is from the American Heart Association. It is really good with Calypso Rice. DH and DD really love it. I get lots of requests for this recipe.
Provided by Judedeva
Categories Pork
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, heat vegetable oil over medium heat.
- Brown pork cubes for 6 to 8 minutes stirring occasionally.
- Add the onion and garlic, lower heat to medium-low and cook for 2 minutes.
- Add the remaining ingredients and bring to a simmer, lower heat and cook, covered, over low heat for 40 or 50 minutes till pork is tender.
- Uncover pan and cook over medium-high heat for 5 to 10 minutes, until juices have reduced to a thick glaze.
- Serve warm.
Nutrition Facts : Calories 255.2, Fat 14.9, SaturatedFat 5, Cholesterol 71.4, Sodium 131.4, Carbohydrate 6.3, Fiber 0.4, Sugar 4, Protein 22.9
SWEET GLAZED PORK
A touch of five spice on everyday ingredients turns an average meal into a family favourite
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 5
Steps:
- Mix the five-spice powder, honey and enough orange juice to loosen, then smear over the chops. Leave to marinate for 10 mins.
- Heat grill to medium, then grill the chops for 4-5 mins on each side, basting with any leftover glaze, until cooked through.
- Steam the heads of bok choi for 2 mins until wilted. Serve with the pork chops, drizzled with any juices and glaze from the grill pan.
Nutrition Facts : Calories 218 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.34 milligram of sodium
SPICY HONEY MUSTARD PORK ROAST
This is a honey mustard glaze with black pepper for a little spice. You may decrease or omit the pepper if you don't want it so spicy. You can also decrease honey if it is to sweet for your taste.
Provided by VGREER
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
- Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
- Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 14.1 g, Cholesterol 79.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.8 g, Sodium 366 mg, Sugar 11.6 g
CHEF JOHN'S SMOTHERED PORK CHOPS
You know that when a recipe has 'smothered' in the name, it's going to be easy. It's a beautiful combination of dark, rich onion gravy covering pan-fried pork chops. Serve over hot cooked rice.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
- Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
- Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
- Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.
Nutrition Facts : Calories 369.8 calories, Carbohydrate 7.7 g, Cholesterol 80.3 mg, Fat 24.8 g, Fiber 0.8 g, Protein 27.8 g, SaturatedFat 8.8 g, Sodium 78.6 mg, Sugar 2.4 g
SPICY MAPLE ROASTED PORK CHOPS AND SWEET POTATOES
This was another successful, tossed-together kitchen creation. It is best described as spicy pork chops surrounded by roasted sweet potatoes coated in a spicy maple glaze. The sweet potatoes turn out soft on the inside and somewhat crispy on the outside, and the pork chops turn out juicy and spicy. DH and I enjoyed eating a bite of sweet potato with each bite of pork chop. I like to leave the skin on my sweet potatoes when roasting due to its nutritional value and crispy texture, but feel free to peel if desired. This truly is spicy. If you desire to tone down the heat, please do use less cayenne pepper.
Provided by MarthaStewartWanabe
Categories Yam/Sweet Potato
Time 55m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Line a baking sheet with aluminum foil.
- In a small bowl, combine paprika, cumin, cayenne pepper, black pepper and salt. Divide in half.
- In a medium bowl, combine half of spice mixture, sweet potatoes, olive oil and maple syrup. Toss to coat sweet potatoes thoroughly. Spread sweet potatoes onto foil-lined baking sheet into a single layer, leaving two spaces in the middle for the pork chops. Note: Be sure to use a rubber spatula to scrape all the liquid out of the bowl onto the potatoes.
- Rub remaining half of spice mixture lightly over both sides of pork chops and nestle into spaces made in sweet potatoes.
- Roast for 35-40 minutes or until pork chops are done (juices run clear when thickest part is pierced with a fork).
Nutrition Facts : Calories 627.2, Fat 31.8, SaturatedFat 7.9, Cholesterol 137.3, Sodium 766.5, Carbohydrate 40.6, Fiber 4.4, Sugar 17.6, Protein 43.5
EASY GARLIC GINGER GLAZED STICKY PORK
Tender strips of pork glazed with a sticky, sweet, spicy, garlicky, gingery sauce that is as easy as stirring a few things together in a pan, this fast, soul-satisfying meal is easy enough for rookie cooks, but delicious enough to keep sophisticated cooks and eaters happy.
Provided by Rebecca Lindamood
Categories Main Dish
Time 25m
Number Of Ingredients 9
Steps:
- In a liquid measuring cup or a small mixing bowl, whisk together the mild honey, sriracha, and rice wine vinegar. Set aside.
- Pour the oil into a heavy-bottomed skillet over medium high heat and swirl to coat. Let it heat until it is shimmering. While the oil heats, sprinkle the pork strips with kosher salt and black pepper then toss with your hands to distribute it evenly. Carefully add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a plate.
- Return the pan to the heat and add in the garlic and ginger. Stir until fragrant, about 30 seconds.
- Raise the heat to high and pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and thickened like warm honey, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold.
Nutrition Facts : Calories 269 kcal, Carbohydrate 25 g, Protein 25 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 71 mg, Sodium 723 mg, Sugar 24 g, ServingSize 1 serving
ROAST PORK WITH MAPLE AND MUSTARD GLAZE
Roast pork is great for Christmas. Try this recipe. You'll love it.
Provided by Ann
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
- Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 28.4 g, Cholesterol 68 mg, Fat 8.2 g, Protein 24.4 g, SaturatedFat 3 g, Sodium 521.8 mg, Sugar 23.5 g
SWEET AND SPICY PORK CHOPS
My husband used to get home from work before me, and one evening, he cooked this for dinner. We've used the same recipe ever since. It's delicious. -Kathy Kirkland, Denham Springs, Louisiana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. In a small bowl, mix the first five ingredients., Place chops on a broiler pan; sprinkle with salt and pepper. Broil 4 in. from heat 5 minutes. Turn; top with brown sugar mixture. Broil 4-5 minutes longer or until a thermometer reads 145°. Let stand 5 minutes before serving.
Nutrition Facts : Calories 212 calories, Fat 7g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 137mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
SWEET AND SPICY GLAZED PORK CHOPS
These juicy Glazed Pork Chops are sweet, salty, and a little spicy. The sugar glaze helps keep the chops moist and tender!
Provided by Beth - Budget Bytes
Categories Dinner Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350ºF. In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and black pepper.
- Remove the pork chops from their package and rub the seasoning mixture over all sides of each chop. The moisture from the meat will help the seasoning to adhere to the surface.
- Heat olive oil in a large, oven-safe skillet over a medium flame. When the oil begins to shimmer, add the pork chops. Cook the chops for about 5 minutes on each side, until nicely browned.
- If your chops are greater than one-inch thick, transfer the skillet to the preheated oven for another 5-10 minutes to finish cooking. Test the chops with a meat thermometer to make sure the internal temperature has reached 145ºF. Cook longer if needed.
- Dredge the chops through the thick sauce in the bottom of the pan just before serving.
Nutrition Facts : ServingSize 1 Serving, Calories 401.6 kcal, Carbohydrate 14.05 g, Protein 40.08 g, Fat 19.65 g, Fiber 0.2 g, Sodium 448.28 mg
ISLAND GLAZED PORK TENDERLOIN
Enjoy this easy, juicy, 30-minute Island Glazed Pork Tenderloin with a sweet and spicy island-inspired glaze! The flavors of cinnamon, cumin, chili powder, garlic, brown sugar, and a little bit of heat all come together in one delightfully delicious glaze over tender, melt-in-your-mouth pork tenderloin.
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Drizzle an oven-safe pan or skillet (such as a cast-iron skillet) with the olive oil and preheat on the stove over medium-high heat til the oil is hot. (See notes for alternative cooking option)
- Whisk together all rub ingredients. Sprinkle the rub mixture all over the tenderloin and use your fingers to massage into the meat.
- Place tenderloin in skillet and allow to brown for 3-4 minutes, turning the meat throughout to sear on all sides.
- Mix the glaze ingredients together and spread mixture over the tenderloin. Transfer to preheated oven and bake for about 20 minutes until cooked through.
- Cut tenderloin into 1-inch thick slices. Use a spoon to drizzle the glaze from the pan all over the tenderloin just before serving.
Nutrition Facts : Calories 566 kcal, Carbohydrate 42 g, Protein 59 g, Fat 17 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 184 mg, Sodium 1331 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
SWEET-AND-SPICY GLAZED PORK BELLY
A sweet-and-spicy glaze offsets the richness of pork belly in this hearty dish. Pair with Cheddar-Chile Waffles, if desired.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 11
Steps:
- In a small skillet over medium heat, toast chiles until charred and fragrant, 1 to 2 minutes. Remove chiles from skillet and set aside. Add cumin seeds to skillet and toast until fragrant, 1 to 2 minutes. Place chiles and cumin seeds in a spice grinder and finely grind. Transfer to a medium bowl along with black pepper, salt, and sugar. Remove two tablespoons of the spice mixture and set aside to make the glaze.
- Rub remaining spice mixture all over pork belly. Cover and refrigerate for 6 to 8 hours.
- In a small saucepan, combine reserved spice mixture, orange zest, 1/4 cup orange juice, cinnamon sticks, and maple syrup. Bring to a simmer over medium-low heat and cook until slightly thickened and heated through, about 5 minutes. Remove from heat and set glaze aside.
- Preheat oven to 300 degrees. Remove pork belly from refrigerator and rinse off spice mixture; pat dry with paper towels. Add remaining 1 cup orange juice and chicken stock to a roasting pan. Place over medium-high heat and cook until liquid just comes to a simmer. Add pork, fat side up, to roasting pan. Transfer to oven and cook until meat is very tender and easily pierced with the tip of a sharp knife, 2 to 2 1/2 hours.
- Increase oven temperature to 425 degrees. Cook pork belly until browned and crisp, 30 to 40 minutes more, basting with reserved glaze every 10 minutes.
- Remove pork from roasting pan and transfer to a cutting board; let stand for 10 minutes before slicing into 1/2-by-3-inch pieces.
SWEET AND SPICY HOISIN GLAZED PORK TENDERLOIN ROAST
This is probably one of the best pork tenderloin dishes I have ever had!!! To keep the meat moist and tender, the tenderloins are first subjected to a salt bath or brining...then finished off on the barbecue with a sweet and spicy hoisin glaze.
Provided by Abby Girl
Categories High Protein
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim the tenderloin of all of the fat and silverskin.
- Lay tenderloins on cutting board, flat side (side opposite where silverskin was) up. Using a dinner fork, scrape flat side lengthwise from end to end 5 times, until surface is completely scored. Repeat with second tenderloin.
- Disolve 3 T salt in 1-1/2 quarts cold water in a large container. Submerge tenderloins in brine and let stand at room temperature for 1 hour.
- Remove tenderloins from brine and pat completely dry with paper towels. Lay 1 tenderloin, scraped side up, on cutting board and lay second tenderloin, scraped side down, on top so that thick ends of 1 tenderloin matches up with thin end of the other. Tie the tenderloins together with kitchen twine, spacing evenly apart.
- Brush roast with vegetable oil and season with pepper. Transfer 1/3 cup glaze to bowl for grilling, reserving remaining glaze for serving.
- Clean and oil cooking grate. Heat all the burners to high, cover, and heat grill until hot, about 15 minutes. leave primary burner on high and turn off other burners.
- Place roast on cooler side of grill, cover and cook until meat registers 115 degrees, 22 - 28 minutes, flipping and rotating halfway through cooking.
- Slide roast to hotter part of grill and cook until lightly browned on all sides, 4 - 6 minutes. Brush top of roast with amount 1 tablespoon glaze and grill, glaze side down, until glaze begins to char, 2 - 3 minutes; repeat glazing and grilling with remaining 3 sides of roast, until meat registers 140 degrees.
- Transfer roast to carving board, tent loosley with foil, and let rest for 10 minutes. Carefully remove twine and slice roast into 1/2" thick slices. Serve with remaining glaze.
- Glaze: Heat oil is small saucepan over medium heat until shimmering. Add garlic, ginger, and pepper flakes; cook until fragrant, about 30 minutes. Whisk in hoisin and soy sauce until smooth. Remove pan from heat and stir in vinegar. Sauce can be done in advance.
Nutrition Facts : Calories 305.3, Fat 7.6, SaturatedFat 2.2, Cholesterol 110.1, Sodium 772.5, Carbohydrate 20, Fiber 1.4, Sugar 6.3, Protein 38
SWEET GLAZED PORK ROAST
I really like pork that has a sweet taste, so one day when I was looking for something to make for diner, and came across some preserves that my mom had canned, a little light went on! Make some candied sweet potatoes, a green salad, and some warm, toasty french bread, and you've got a meal that would satisfy any sweet tooth.
Provided by Kellie2
Categories Pork
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees.
- In a small bowl, mix marmalade/preserves with apple juice.
- Spray a (n) 9x13 pan with Pam, and coat the bottom of the pan with some of the glaze.
- Place the tenderloin in the pan, and pour the rest of the glaze over the tenderloin.
- Cover the pan loosely with foil, and cut several small slits in the foil to allow the steam to escape.
- Bake for 30 minutes per pound (90 min total for a 3 pound roast), basting every 30 minutes.
- Remove the foil after the last basting, and cook uncovered for the last 30 minutes.
- For well done pork, the thermometer should read 170 degrees.
PLUM GLAZE FOR PORK
A great sweet, spicy glaze for pork roast or chicken. Any leftover can be served with the meat as a dip.
Provided by roger
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 47m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oil in a saucepan over medium heat. Add the garlic and green onions; cook and stir until green onions are wilted, about 3 minutes. Stir in the plum jam, chili sauce, grape juice, lime juice, and allspice. Bring mixture to a boil; reduce heat to medium-low, and simmer until sauce thickens, about 30 minutes.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 21.1 g, Fat 1.2 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 9.7 mg, Sugar 14.4 g
SLOW-ROASTED PORK BUTT
Steps:
- Gather the ingredients.
- Preheat the oven to 450 F. Remove the netting from the pork and trim off some of the fat if needed.
- In a small bowl, combine the salt, pepper, garlic powder, onion powder, cumin, and dried thyme, and mix well. Rub the mixture all over the pork.
- Heat a heavy skillet over high heat and sear the roast for a few minutes on all sides. If using a cast-iron or heavy oven-safe skillet, leave the pork in the skillet. Otherwise, transfer the pork to a roasting or baking pan.
- Cover the pork with foil and place the skillet in the oven. Reduce the temperature to 325 F and roast for 3 hours.
- Remove the foil and continue roasting for another hour, or until the roast is pull-apart tender and the inner temperature is around 165 to 180 F.
- Let cool for a few minutes before shredding using 2 forks. Toss with the optional barbecue sauce or serve as is. Enjoy.
Nutrition Facts : Calories 25 kcal, Carbohydrate 1 g, Cholesterol 7 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 132 mg, Sugar 0 g, Fat 2 g, ServingSize 4 pounds (8 to 10 servings), UnsaturatedFat 0 g
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