Heavenly Pork Loin Food

HEAVENLY PORK LOIN

Steps:

• Cut onion into eights or 1/4 rings.
• Trim off excess fat.
• Coat loin in a heavy layer of salt pepper and Mrs. Dash.
• Braise loin in oven until all sides are well browned.
• Let cool until you can lift it without burning yourself.
• Place loin in Crock pot.
• Deglaze pan with 1/2 of stock.
• Pour liquid over loin.
• Add garlic and herbs.
• Use enough of the remaining stock to cover the meat.
• Turn crock pot to high and leave undisturbed for at least five hours, the longer the better.
• Remove and cool.
• Set aside the stock for another recipe.

HEAVENLY PORK CHOPS

Steps:

• 1) In a small bowl, combine the first seven ingredients; rub over both sides of pork chops. Cover; refrigerate 1-4 hours.
• 2) In a shallow dish, beat egg and milk. In another shallow dish, combine breadcrumbs and Parmesan cheese. Dip pork into the egg mixture, then into the crumb mixture.
• 3) Spray a broiler pan (with a rack) with cooking spray. Place pork chops on the rack. Bake at 375 degrees F for 30 minutes. Remove from oven, flip the chops over, and bake on second side for about another 30 minutes.

PAN-SEARED PORK TENDERLOIN WITH RHUBARB COMPOTE

Steps:

• Mix 3 tablespoons olive oil, ground black pepper, salt, dried sage, and ground fennel in small bowl. Rub oil mixture all over pork tenderloins; place in large baking dish and let stand 20 minutes.
• Heat remaining 3 tablespoons oil in large nonstick skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 minutes. Reduce heat to medium; cover and cook until instant-read thermometer inserted into center of pork registers 150°F, turning pork occasionally, about 8 minutes longer for medium tenderloins and 10 minutes for large.
• Transfer pork to cutting board; let rest 5 minutes. Cut pork crosswise into 1/2-inch-thick slices; arrange on platter. Sprinkle with parsley; garnish with sage sprigs. Serve with Rhubarb Compote.

HEAVENLY HARVEST PORK ROAST RECIPE - (3.6/5)

Steps:

• Combine pomegranate juice and sugar in small saucepan. Cook over low heat, stirring until sugar dissolves, about 2 minutes. Pour into 4 1/2-quart CROCK-POT® slow cooker. Blend salt, garlic salt, steak seasoning and pepper in small mixing bowl. Rub mixture over roast. Place roast in CROCK-POT® slow cooker. Turn roast to cover with juice mixture. Top roast with pear and orange slices. Cover; cook on HIGH 6 to 8 hours or until tender. Serve with juice and fruit slices. Tip Unless you have a 5-, 6-, or 7-quart CROCK-POT® slow cooker, cut any roast larger than 2 1/2 pounds in half so it cooks completely.

PERFECT PORK LOIN / TENDERLOIN

Steps:

• In a large zip lock bag, mix together all ingredients and add the pork loin. Let it marinade for at least 4 hours in the refrigerator (I leave mine in over night).
• Pre-heat the oven to 350 degrees.
• Cook 35 minutes per pound (or until as done as you prefer), in an uncovered baking dish.
• Remove from oven and let rest for 5-10 minutes. Slice and serve.
• For added flavor, you can reserve and boil the marinade until reduced by 25 percent, then use it to baste pork loin (every 20 minutes or so), or use it as a dipping sauce.
• Yum Yum Yum!

ROTISSERIE HEAVENLY PORK SHOULDER

Steps:

• Wash the pork shoulder well and pat dry. Mix all the ingredients in a small bowl very well.After mixing all the spices very well, in a large bowl dump the spices in and add the pork.
• Roll it around so that it is completely covered with all the spice and pat the spices into the meat with your fingers.Place in a plastic bag or small roster and let sit overnight or longer.
• Tie it onto the Rotisserie spit on medium heat for 1 hour to a maximum time of 1 hours and 30 minutes for well done or 325°F in the oven for 1 hour for medium.

FRIED BREADED PORK TENDERLOIN

Steps:

• Cut pork tenderloin into 1/2 inch slices.
• Pound to about 1/4 inches.
• thickness.
• Should be about 12 slices.
• In a pie plate,or medium bowl,beat egg with 4 tsps.
• of water,salt,rosemary,and pepper.
• Place bread crumbs on wax paper.
• With tongs (or fingers,like me) dip meat into egg mixture to coat both sides,then dip in crumbs.
• Repeat until each piece is coated twice.
• Heat oil in frying pan or electric skillet: fry tenderloin on each side till golden- about 5 minutes a side.
• Keep warm until all pieces are done.