Blisstree » pork

Pork Loin Roast with Herbed Pepper Rub

Kori Ellis — Thu, 26 Nov 2009 04:05:26 +0000

While everyone is talking turkey this week, let’s take a look at a recipe with “The Other White Meat.” This Boneless Pork Loin Roast with Herbed Pepper Rub makes a delicious family meal for the holidays or anytime.

Times:

5 minutes prep
90 minutes cook

Image: The Other White Meat

Ingredients:

1 3-pound boneless pork loin roast

Herbed Pepper Rub:

2 tablespoons black pepper, cracked
2 tablespoons Parmesan cheese, grated
2 teaspoons dried basil
2 teaspoons dried rosemary
2 teaspoons dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt

Cooking Directions:

Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1-1 1/4 hours (20 minutes per pound), until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing to serve. Serves 6-8, with leftovers.

Nutritional values for 12 servings.

Serving Suggestions:

Serve this as part of a casual New Year’s Eve celebration buffet. Partner with Black-eyed Pea Salsa, Sweet Potato Casserole, green beans and Cornbread.

Nutrition:

Calories: 131 calories
Protein: 22 grams
Fat: 5 grams
Sodium: 97 milligrams
Cholesterol: 57 milligrams
Saturated Fat: 1 grams
Carbohydrates: 1 grams
Fiber: 1 grams

Visit theotherwhitemeat.com to get more recipes, serving suggestions, leftover meal ideas and more.

Post from: Blisstree

Pork Loin Roast with Herbed Pepper Rub

Pork Roast Stuffed W/ Mushrooms & Celery

Dexie Wharton — Thu, 08 Oct 2009 00:05:00 +0000

I found 2 really good pork roast pieces from the BJ’s Wholesale Club this weekend which were only under $9 so I decided to cook one today. I figured I’d make a stuffed roast to make it all fancy. I have been very inspired in my kitchen lately so, I’m just letting is all flow.

Pork Roast Stuffed W/ Mushrooms & Celery (Image © Dexie Wharton)

INGREDIENTS :
about 3 pounds pork roast
2 tbsp of olive oil
sprinkle of garlic powder
sprinkle of black pepper
sprinkle of paprika
sprinkle of Italian seasoning
1 small onion
3 sprigs of celery, chopped
5-6 button mushrooms, chopped
sprinkle of dried basil
sprinkle of dried oregano
salt and pepper

Preheat oven to 365°

In a pan, heat up 1 tbsp of oilive oil. Sauté the onions, celery, and mushrooms. Season with dried basil, oregano, salt and pepper. Cook for about 2 minutes. You don’t want to over cook the celery.

Butterfly the pork roast. That means, you slice it in the middle without cutting all the way down to the bottom. It’s like 2 folds. If it’s thick, try to slice another fold by once again cutting into the already sliced meat, but not going all the way. So you now have a flat looking roast.

Coat both sides of pork with olive oil. Season both sides with garlic powder, paprika, Italian seasoning, and black pepper.

Place the celery and mushrooms mixture on one side of the meat. Gently, and tightly roll the meat. Seal the ends with clean toothpicks.

Bake it in the oven for about 40-45 minutes. Once cooked, take the toothpicks out of the meat.

Pork Roast Stuffed W/ Mushrooms & Celery (Image © Dexie Wharton)

Let it rest for about 5 minutes before cutting. Serve with mashed red potatoes and buttered corn.

Post from: Blisstree

Pork Roast Stuffed W/ Mushrooms & Celery

October Is…

Heather R. — Fri, 02 Oct 2009 18:47:38 +0000

October isn’t just about candy, apples and pumpkins! It’s also packed with food holidays and awareness days, from the aforementioned apple day, to awareness about eating better and healthier.

October is:

National Apple Month

~ Apple Recipes
~ Old Fashioned Apple Cakes
~ Apple Almond Tart
~ Granny Smith Apple Pie
~ Apple Crisp

National Apple Jack Month

~ Apple Jack Recipe
~ Apple Jack Pound Cake
~ Apple Jack Cocktail Recipe
~ Apple Jack Brandy Recipes

National Caramel Month

~ Caramel Sauce Recipe
~ Caramel Apples
~ Caramel Apple Cookies
~ Caramel Banana Cream Pie
~ Homemade Caramel Corn

National Chili Month

~ Turkey Chili in the Slow Cooker
~ Beef Chili
~ Vegetarian Chili
~ Healthy Chili (video)
~ Ten Tips for Cooking the Best Pot of Chili

National Cookie Month

~ How to Make Perfect Cookies
~ Cookie Tips and Hints
~ Vegetarian Cookies
~ Gluten-free Cookies
~ Decorating Halloween Cookies

National Dessert Month

~ Dessert Tips and Terms
~ Dessert Tips
~ Vegetarian Dessert Index
~ Gluten-Free Dessert Recipes
~ Healthy Desserts

National Popcorn Poppin’ Month

~ Healthy Popcorn Collection
~ Gourmet Popcorn Recipes
~ Perfect Popcorn from Alton Brown
~ Homemade Microwave Popcorn
~ Popcorn Toppings

National Pork Month

~ Pork Chop Casserole
~ Pork Recipes
~ Slow Cooker Pork Recipes
~ Healthy Pork Recipes and Tips
~ Healthy Pork Chops Recipes

National Seafood Month

~ Seafood and Fish Recipes
~ Seafood Allergies
~ Top Seafood Recipes
~ Homemade Fish Tacos
~ Seafood Tips

[image: flickr]

Post from: Blisstree

October Is…

Pork And Kimchi Stir-Fry

Dexie Wharton — Mon, 21 Sep 2009 11:10:30 +0000

My husband spent a year in Korea a few years back through his career in the Army. He would always tell me stories about the food that he tasted while over there. One of the most famous food Korea is known for is kimchi. They have all sorts of kimichi dishes there in Korea. Kimchi are not just eaten as side dishes. Sometimes people would incorporate kimchi into meat items to create a dish out of it.

One in particular is the pork and kimchi combination. I did my own version of it and wished for the best. I was afraid it was going to be so hot and spicy that we wouldn’t be able to eat the dish but my version turned out ok.

Pork & Kimchi Stir-Fry (Image © Dexie J Wharton)

INGREDIENTS:
a jar of kimchi (look for it in Asian stores)
pork, cut it cubes
1 small onion, chopped
1 thumb size ginger, peeled and chopped
3 cloves of garlic, chopped
1 tomato
1/2 cup of water
salt and pepper to taste
oil

Heat up oil in a pan. Sauté garlic, ginger and onions. Add the tomatoes and cook for 2-3 minutes. Add the pork. Stir and cook until the pork cubes are done. About 8-10 minutes or so.

Add the kimchi, and water. Season with salt and pepper. Stir everything together, cover and let it cook for another 8 to 10 minutes or so.

Serve with rice.

Post from: Blisstree

Pork And Kimchi Stir-Fry

Cracked Rosemary Pork Tenderloin

Dexie Wharton — Tue, 04 Aug 2009 01:47:12 +0000

For easy yet tasty pork dishes, I sometimes grab a package of pre-marinated pork tenderloin when I’m doing my bi-weekly groceries. It helps a lot especially on those busy days. I usually pick lemon-pepper flavor but yesterday I decided to try the new cracked rosemary flavor.

Cracked Rosemary Pork Tenderloin (Image © Dexie Wharton)

Preheat the oven to 355°. Take tenderloin out of the package and place it in a roasting pan. Bake it in the oven for about 35-40 minutes. You can actually grill the tenderloin but just to be safe in maintaining the moisture I usually opt for the oven.

Easy, right? Just think of a steamed vegetable side dish, and a good starch side and dinner is served in less than an hour. Trust me, I usually prefer most dishes to be homemade but I never turn my back on stuff that will help me during busy days. I am not Martha Stewart after all.

Post from: Blisstree

Cracked Rosemary Pork Tenderloin

Sweet Pork Hocks With Green Onions

Dexie Wharton — Tue, 30 Jun 2009 14:49:35 +0000

A step away from the usual sour, salty and spicy pork dish is this sweet dish using hocks cooked for hours in a crock-pot. It’s not something I make all the time because I much prefer salty, sour, and spicy tastes but it’s also good once in a while.

Sweet Pork Hocks W/ Green Onions (© Dexie Wharton)

INGREDIENTS:
5-6 pieces of pork hocks
salt and pepper
3 cloves of garlic, sliced thinly
1 tsp of garlic powder
oil for browning
1/2 cup soy sauce
1/2 cup brown sugar
1 cup water
3 whole bay leaves
5 sprigs of green onions, cut in halves

Heat oil in a pan.

Season the hocks in salt, pepper, fresh garlic slices, and garlic powder. Marinate for a few minutes or so. Brown each hocks on both sides 2 minutes, jut long enough to seal the juice in.

Transfer the browned hocks in a crock-pot. Add soy sauce. Combine brown sugar and water in a bowl, then pour over the hocks. Place the bay leaves on top. Set the crock-pot in either HIGH or LOW settings. 4 hours for high and about 7 hours for low. This depends on what time you’re eating dinner. The pork should be tender once cooked. It should be falling off of the bone. At the very end, add the green onions. You can turn off the crock-pot at this point. The green onions should cook from the heat.

Post from: Blisstree

Sweet Pork Hocks With Green Onions

Do not fear free range meats

Cyndi Lavin — Tue, 05 May 2009 12:00:16 +0000

The New York Times had an op-ed piece in April in which the author claimed that free range pigs were very very bad for your health. Much more so than industrially raised and slaughtered ones.

Hmmm…maybe not so much.

The author, James E McWilliams, who also believes that people who eat mostly local foods are endangering the food supply (WHAT?!), used a study funded by – you guessed it – the National Pork Board to back up his claims. And according so some, he misinterpreted the study anyway.

You can read the response of SlowFoodUSA here if you’d like more details, but for now, I don’t think that an author who cites tainted research is going to change my mind about my buying habits.

Image: MorgueFile

Post from: Blisstree

Do not fear free range meats

A Girl’s Guide to Grilling

Sandy Mitchell — Tue, 07 Apr 2009 18:32:20 +0000

Who says girls know nothing about grilling? Certainly not the people at The Daily Pork, a Web site devoted to how to cook pork, pork recipes, and all things pork. In fact, they are offering a free “Girl’s Guide to Grilling” booklet, complete with information on getting to know the grill itself as well as learning how to manipulate the heat and create a variety of flavors. You don’t have to be a girl to order a copy; you just have to visit The Daily Pork Web site and complete the order form.

(photo courtesy of The Daily Pork)

Post from: Blisstree

A Girl’s Guide to Grilling

Signature Saturdays: PAELLA

Raquel — Sat, 14 Mar 2009 18:00:14 +0000

Yes, I am aware that it’s a Spanish dish. But believe it or not, Paella has long been part of the Philippine menu. If I’m not mistaken, only Filipino cooking has the Spanish influence among all Asian cuisine. Surprised? You’re not alone. My Kiwi officemates were actually amazed to find out I was of Spanish descent when they asked about my lengthy maiden name.

I’m featuring the Paella today because my sister’s friend was kind enough to cook this for my mom’s birthday lunch.

Flickr Image: avlxyz

(I have the photo, Tom, the previous editor of Noodles and Rice, had the recipe.)

I miss Paella! It’s a shame that Spanish is just as unpopular as Filipino cooking is, here in Christchurch.

Post from: Blisstree

Signature Saturdays: PAELLA

Pork with Omega-3 Fatty Acids

Lei — Mon, 27 Mar 2006 09:50:12 +0000

Harvard University researchers have succeed in making cloned pigs that produce omega-3 fatty acids, typically found in fish. Omega-3 fatty acids have been associated with lowered risk of heart disease and the American Heart Association recommends eating fatty fish at least two times a week. Genetically engineering pigs to produce omega-3 fatty acids isn’t too far off the mark. Pigs with their own omega-3 fatty acids already exist in nature, e.g., a Spanish breed called Ibérico.

While the FDA has not approved any genetically modified animals for use as human food, researchers are confident that food with added nutrients will help us live longer, healthier lives. Dr. Jing X. Kang, an associate professor of medicine at Harvard Medical School, is also developing cows that make omega-3’s in their milk and chickens that have the fatty acids in their eggs.

In support of genetically modified (GM) food, Alexander Leaf, an emeritus professor of clinical medicine at Harvard:

People can continue to eat their junk food. You won’t have to change your diet, but you will be getting what you need.

Wow. That would be a dream come true.

ETA: Christina asked whether pork containing omega-3 fatty acids could be safer than fish. Depends on which is your bigger concern – inserting another organism’s genes into pigs or mercury in fish.

The New York Times, March 26, 2006

Post from: Blisstree

Pork with Omega-3 Fatty Acids