Feeds:
Posts
Comments

Archive for the ‘Pork’ Category

I tagged this recipe to make as it sounded really yummy but I did not have any pork cutlets on hand so I made this with a pork loin which was delicious. I spread the jam over the loin and then topped it with the crumb mixture, placed it in an oven proof dish and poured the chicken stock in pan. I baked it for about 35 Min’s at 180 degrees C and it came out beautifully moist and tender. I loved the combination of the apricot jam with the crunchy topping for the pork and will look forward to trying this again with cutlets. To view original recipes please click here. I have made a few recipes by this chef and I have enjoyed them all so give it go.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Teaspoons olive oil
4 Pork cutlets, trimmed
1/4 Cup apricot jam
2/3 Cup fresh multigrain breadcrumbs
1/4 Cup fresh flat leaf parsley, chopped
1/2 Cup reduced-salt chicken stock
4 Corn, cobettes (85g each, steamed)

Method

1. Preheat oven to 190°C Heat oil in a large, non-stick frying pan over medium-high heat. Add pork and cook for 1 to 2 minutes on each side or until browned. Place, in a single layer, in an ovenproof dish.

2. Spread the top of the pork with jam. Combine breadcrumbs and parsley in a small bowl. Sprinkle over jam. Pour stock into base of dish.

3. Bake, uncovered, for 8 to 10 minutes or until pork is cooked through and breadcrumbs are light golden.

To Serve: Drizzle dish juices over and serve with corn.

All photos taken by me unless otherwise stated.

Advertisements

Read Full Post »

This is another of my team mates recipes for this month, my hubby and I loved this one. The flavour of these rissoles were excellent even without the sweet chili sauce and they turned out so moist. I served ours over coconut rice with green onion for a delicious meal. I was the first person to review this recipe and I did not make any changes to the way it was posted but if you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here

Ingredients

2 Garlic cloves, chopped
3cm Piece fresh ginger, peeled
2 Small red chilies, roughly chopped
1 Stalk lemongrass, bruised (I used 1 teaspoon of jar lemongrass)
4 Green onions, roughly chopped
1/2 Cup coriander leaves
750g Pork mince
1 Egg, lightly beaten
Olive oil flavored cooking spray
2 Lebanese cucumbers
2 Cups steamed jasmine rice (I served ours with coconut rice.)
Sweet chili sauce, to serve

Method

1. Combine garlic, ginger, chilli, lemongrass, green onions and coriander in a food processor, Process until finely chopped.

2. Transfer to a bowl. Add mince and egg. Season with salt and pepper. Using clean hands, mix until well combined.

3. Using 2 heaped tablespoons mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.

4. Preheat a greased barbecue plate on medium-low heat. Spray both sides rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through.

5. Using a vegetable peeler, peel long, thin strips from cucumbers. Spoon rice into bowls. Top with rissoles, cucumber and sweet chilli. Serve.

All photos taken by me unless otherwise stated.

Read Full Post »

This is fabo pork tenderloin recipe, the end result is truly delicious. I used sun-dried tomatoes in place of fresh as we are not the biggest tomato fans in my family and they worked really well. I served ours with a side of vegetables, drizzled a little of the sauce over the pork and served the rest on the side. If you would like to read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

3lbs Pork tenderloins
8 Ounces fresh button mushrooms, sliced
1 Cup tomato, peeled and roughly chopped
1 Medium yellow onion, diced
2 Tablespoons flour
2 Tablespoons butter
1 Tablespoon vegetable oil
2 Teaspoons lemon pepper
6 Minced garlic cloves
2 Cups chicken stock
2-4 Tablespoons cream

Note: I added the cream at the end and then thickened with cornflour as we prefer our sauce a little thicker so take your pick.

Method

1. Preheat oven to 350 degrees.

2. Melt the butter and oil in a large, oven safe pan with a lid.

3. Season the pork by rubbing it with the lemon pepper and half of the garlic and then rolling it in flour.

4. Brown the pork on all sides over medium heat; this should take roughly 10 minutes. Remove the pork to a plate.

5. Add the onions and mushrooms to the pan and brown for 5 minutes, then add tomatoes and stir to coat everything. Add the remaining garlic and the chicken stock. Stir well and then place the pork on top.

6. Cover the pan and return to the oven for 45 – 60 minutes until the pork is done.

7. Remove the pork from the pan, and add the cream to lightly thicken the sauce.

8. Let the pork rest for approx 7 minutes, then slice and serve atop rice or noodles and pour some sauce over the top of the pork.

All photos taken by me unless otherwise stated.

Read Full Post »

This is a super simple pork recipe that is totally delicious and it is also healthy and low in carb’s too. I served ours with french fries because I knew my son would prefer that, but just serving as is with some vegetables for a lower carb version. I use greek yogurt for the sauce and like to add some garlic liquid seasoning to it for added zing. The combination of the garlic pork with the tarragon sauce is really tasty and I know for us we really enjoy it and it is also a no fuss meal to make for me. If you would like to see more photos of this recipe or read more reviews please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g Pork tenderloin
3 Garlic cloves, peeled and sliced
Salt and Pepper to season
Paprika
1/2 Cup plain fat-free yogurt
1 Tablespoon Dijon mustard
1 1/2 Teaspoons dried tarragon leaves (I used 2 tablespoons of fresh my preference)
2 Teaspoons extra virgin olive oil

Method

1. Preheat oven to 425 degrees F.

2. Place pork on a baking sheet. Cut 1/2-inch slits in pork and place garlic slices in each slit I do 2 to each slit.

3. Season with salt, pepper and paprika.

4. Bake 22-24 minutes or until just barely pink in the center.

5. When pork is cooked, place on cutting board and let stand 3 minutes before thinly slicing on the diagonal.

6. Just before pork is done, combine remaining ingredients except oil in a small saucepan. Cook 2-3 minutes over medium heat or until just heated through. Do not bring mixture to a boil.

7. Remove from heat, stir in oil. ( I used some of the pan drippings for this instead for added flavour.

All photos taken by me unless otherwise stated.

Read Full Post »

This is a very easy yet tasty way to prepare pork tenderloin, you can serve this hot or cold and any leftovers are great chopped up in a sandwich the next day with a little BBQ sauce. I served ours over vegetable fried rice for very flavoursome dinner. It is also a very low carb recipe so if you served it with just veg instead of rice it is about 6g carbohydrates per serving.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1kg Pork fillet

Marinade

2 Cloves garlic, minced
3 Slices ginger, 6 mm thick
1 Teaspoon sugar
Good pinch pepper
1 Teaspoon sesame oil
1 Tablespoon black bean sauce
1 Tablespoon hoisin sauce
1 Tablespoon shaoxing wine (Chinese rice wine)
1 Tablespoon light soy sauce
1/4 Teaspoon five-spice powder
1 Pinch of chinese red food coloring (I leave this out)
2 Teaspoons dark soy sauce

Glaze

1 Tablespoon oil
2 Tablespoon golden syrup
2 Teaspoons light soy sauce

Method

1. Mix all the marinade ingredients together in a dish, add the pork and marinate for at least 2 hours, turning occasionally.

2. Heat the oven to 180c.

3. Place the pork on a rack in the middle of the oven.

4. Place a pan with 6mm of water on the bottom rack in the oven and roast for 30 minutes.

5. Allow to rest for 10 minutes.

6. For the glaze, heat oil in saucepan over moderate heat, stir in golden syrup and soy sauce.

Spoon glaze over meat just before serving.

All photos taken by me unless otherwise stated.

Read Full Post »

My hubby and son love chili and until now I have never made a pork chili before. I have a recipe that they both love but I loved the sound of this one and thought I would make it and boy am I glad I did. This got huge thumbs up from both my men, my hubby said it is one of the best he has had. I did adjust amounts slightly as I had more meat than was listed in the recipe, but stuck to the exact ingredients and you did not have to change a thing it was absolutely gorgeous. This will definitely become our regular way to make chili from now on it is an absolute winner. If you would like to read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Tablespoons oil
1 Onion, chopped
2 Garlic cloves, minced
1 Chorizo sausage, sliced fine and small
500g Ground pork (ground)
3 Tablespoons Mexican chili powder
1 Teaspoon oregano
2 Teaspoons cumin
1/2 Teaspoon pepper
1 Tablespoon brown sugar
1 Teaspoon chicken stock powder
1 Teaspoon cocoa powder
1 Teaspoon chipotle chili flakes
1/2 Cup tomato paste
2 Cups water
1 (400 g) Can peeled chopped tomatoes
1 (400 g) Can red kidney beans

Method

1. Heat the oil over medium heat and fry onion and garlic gently until softened (about 10 minutes).

2. Add pork and chorizo sausage and cook unti pordk changes colour.

3. Add the spices, sugar, cocoa, stock powder and sugar and stir cooking for about 1 minute.

4. Add the tomato paste to the pan and cook it for a few minutes-I think this takes away the “raw” taste.

5. Add the water and tomatoes and simmer for about 1 1/2 hours and until it is a nice thick consistency (add more water if it gets too thick).

6. About 15 minutes before serving, add the kidney beans to the chili.

We like to eat our chili topped with sour cream, grated cheese and pickled jalapenos and sometimes guacomale.

All photos taken by me unless otherwise stated.

Read Full Post »

This is a wonderful pork recipe!! I stumbled on this one the other day and decided to try it and I am so glad I did it was gorgeous. We loved the stuffing it was excellent, I used sage and onion with lemon stuffing mix and we thought the combined flavours were awesome. The sauce is to die for and one that would pair well with beef as well I think but the combination here was very good. I am the first person to review this one but if you would like to see more photos please click here. I will agree the person who’s recipe it originally was, that this is a company worthy dish but is simple enough to make for an every night dinner as well.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g \pork tenderloins, filet
1 Small apple, peeled, cored, finely chopped
1/4 Cup craisins
1/2 Cup seasoned dry bread crumb, (I used sage and onion with lemon stuffing mix)
1 Lemon, zest of
Cracked black pepper
1/4-1/2 Cup water
6-8 Slices bacon

SAUCE

1 Tablespoon olive oil
1 Small onion, finely diced
1/2 Cup port wine
1/2 Cup chicken stock
1 Lemon, juice of
1/2 Cup cream
1/4 Cup cranberry sauce
1/4 Cup craisins
Fresh ground black pepper
2 Tablespoons chopped parsley

Method

1. Preheat oven to 190c.

2. Trim tenderloin of any fat and silver skin: cut a deep pocket the length of the fillet, being careful not to cut right through.

3. Mix together apple, craisins, stuffing mix (seasoned breadcrumbs), zest, black pepper and enough water to make a moist stuffing.

4. Fill the pocket in the filet with this stuffing, pressing the edges together as much as you can.

5. Trim bacon to fit around the filet (at the narrower end, 1/2 slices might fit).

6. Secure with wooden skewers, to hold the bacon in place and help keep the meat together.

7. Place on a baking sheet and cook for 30 minutes, or until done to your liking.

8. Allow to rest a few minutes before carving and serving with the sauce.

9. 30 minutes will result in a nice pink juicy roast.

10. Whilst the meat is cooking prepare your sauce.

SAUCE

1. Heat the oil in a fry pan, and cook the onion until golden.

2. Add the port and chicken stock and reduce by half.

3. Add the lemon juice, cream, cranberry sauce and craisins and reduce again until it reaches a nice sauce consistency.

4. Add the black pepper and chopped parsley.

All photos taken by me unless otherwise stated.

Read Full Post »

Older Posts »