SANTA FE PORK
A simple mexican type dish for a cold night. Left overs make really good burritos! This is an adaptation of a recipe from "Menus4Moms".
Provided by Gabby LSW
Categories Black Beans
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place black beans and corn in 4 qt crock pot.
- Top with 1/2 cup salsa.
- Lay chops on top.
- Top with remaining salsa.
- cover and cook on low, 3 hours. Cut cream cheese in small pieces, add to crock pot. Cook for an additional hour. Stir well. Serve with rice and /or tortillas.
Nutrition Facts : Calories 253.8, Fat 8.3, SaturatedFat 3.6, Cholesterol 39.3, Sodium 341.6, Carbohydrate 30.4, Fiber 6.8, Sugar 5.1, Protein 17.5
SANTA FE CURED PORK LOIN
Moist and tender beyond belief, this grilled pork roast is infused with extra flavor from its 2-day "bath" in an herbed cure. "Curing" is simply marinating meat in a heavily salted or sugared solution. The meat absorbs moisture and stays tender when cooked. Try this curing solution on pork chops or pork tenderloins. Source: National Pork Board
Provided by Tom Guthrie
Categories Pork
Time P2DT45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In large saucepan, heat all ingredients EXCEPT pork loin to boiling, stirring to dissolve ground spices and mix cure ingredients thoroughly. Remove from heat and cool to room temperature,.
- Place pork loin in glass container large enough to immerse roast in cure solution, cover and refrigerate 2-4 days OR place roast in 2-gallon self-sealing plastic bag and pour cure solution over; seal bag and place in large bowl, refrigerate 2-4 days,.
- Remove pork roast from cure, discarding cure solution. Pat pork gently dry with paper towels. Prepare covered grill with banked coals heated to medium-hot,.
- Place roast over drip pan and cook over indirect heat for 45 minutes to an hour, until thermometer inserted reads 155-160 degrees F. Remove from grill and let rest for 15 minutes then slice to serve.
Nutrition Facts : Calories 267.5, Fat 10.2, SaturatedFat 1.9, Cholesterol 72.6, Sodium 1287.5, Carbohydrate 19.3, Fiber 1.6, Sugar 16.9, Protein 24.9
PANCETTA- AND HERB-ROASTED PORK WITH FIG JAM
Categories Fruit Pork Christmas Fig Bacon Winter Jam or Jelly Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- For jam:
- Bring all ingredients to boil in heavy large saucepan over medium-high heat, stirring constantly until sugar dissolves. Boil mixture until thickened and reduced to 4 cups, stirring occasionally, about 45 minutes. Transfer jam to large bowl. Cool completely. (Can be made 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)
- For pork:
- Using on/off turns, puree olive oil, sage, thyme, rosemary, sea salt, and pepper in processor until almost smooth. Place pork in heavy large roasting pan. Rub herb mixture over both roasts. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 400°F. Sprinkle pork generously with salt and pepper. Place pancetta slices atop pork, overlapping if necessary. Roast until meat thermometer inserted into center of pork registers 145°F, about 1 1/2 hours. Transfer pork roasts to platter; remove string and let stand 15 to 30 minutes before carving (internal temperature will increase 5 degrees). Serve pork with fig jam.
- *Pancetta (Italian bacon cured in salt) is available at Italian markets and at some specialty foods stores
ELEGANT PORK LOIN ROAST
This recipe came from my mom. It takes little time since it requires basting, but the end result is worth it. Makes a truly elegant meal served with mashed red potatoes and a green vegetable.
Provided by JESHENBA
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place the roast in a shallow roasting pan. Mix together the mustard and 2 tablespoons of brown sugar; spread over the roast.
- Roast for 3 hours in the preheated oven, basting with 1/4 cup of apple juice every 30 minutes. Roast is done when the internal temperature reads 145 degrees F (63 degrees C).
- During the last hour the roast is cooking, combine the prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup of the juices from the roasting pan, and cloves in a saucepan over medium heat. Bring to a boil, then cover and simmer for 15 minutes. Spoon the fruit around the roast in the roasting pan during the last 30 minutes of cooking.
- When the roast is done, place it onto a serving platter and spoon the fruit around it. Remove 1/4 cup of the drippings from the roasting pan, and mix with the cornstarch. Stir into the pan of drippings, and cook over medium-high heat, stirring gently until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl.
- Slice the roast, and pass the sauce for guests to serve themselves.
Nutrition Facts : Calories 370.5 calories, Carbohydrate 41.8 g, Cholesterol 79.4 mg, Fat 9 g, Fiber 2.8 g, Protein 27.4 g, SaturatedFat 2.8 g, Sodium 240.9 mg, Sugar 33 g
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