Maple Rosemary Glazed Pork

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Recipe from What's Cookin, Chicago?

This was another recipe that J made.  He did so well this week!  And then he quit.  : /  I was starting to get spoiled! :)

This pork was very good - I loved the sweetness of the glaze with the delicious rosemary flavor.

Ingredients:
1/3 c pure maple syrup
1 t dried rosemary
4 slick sliced pork chops
3/4 t kosher salt
1/2 t pepper
2 t vegetable oil

Directions:
Preheat oven to 325 degrees. Season pork with salt and pepper.

Heat oil over medium high heat in large skillet.  Brown the pork on both sides.  Set aside on a baking sheet.

Drain fat from skillet and add the maple syrup and rosemary.  Cook until fragrant, 30 seconds to 1 minute.  Place pork back in the skillet to coat pork with the glaze.

Remove pork to baking sheet and place in oven for 15-20 minutes, until cooked through.  Allow to rest for a few minutes before serving.

Roast Pork Tenderloin w/ Balsamic-Maple Sauce

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Recipe from Katie's Cucina

I love maple.  I love balsamic.  So I figured this recipe had to be good! The tartness of the vinegar and the sweetness of the maple balanced each other out perfectly. 

The biggest problem, for me, was the time it took the pork to cook.  For some reason when I cook a pork roast or tenderloin in my oven, it takes another half the amount of time the recipe calls for.  I can't quite figure it out, as I have an oven thermometer so I know the temp is correct.  Oh well, at least the food was good!

Ingredients:
1 T canola oil
1 pork tenderloin
1 clove garlic, minced
1 shallot, minced
2 T balsamic vinegar
2 T tomato paste
3/4 c beef broth
1/8 t dried thyme
1/8 t salt
1/8 t pepper
2 t maple syrup
2 c cooked egg noodles

Directions:
Heat oven to 350 and heat oil in a large skillet.  Add pork to skillet and brown all sides.  Place pork in small roasting pan, reserving oil in pan. Roast pork for 20 minutes.

Meanwhile, in the skillet add garlic and shallot and cook about 3 minutes. Pour in vinegar and scrape up any browned bits, then add paste, broth, thyme, salt, pepper and syrup. Boil then reduce heat to low and simmer for 5 minutes.

Spoon half the sauce onto the pork and return pork to the oven until fully cooked. About 10-20 minutes. Thinly slice the pork and serve over egg noodles with extra sauce.

Grilled Honey Soy Pork Chops

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Recipe from youvegotsupper.com

This was a good recipe and very easy to make.  I skipped the rice and decided to make foil packet potatos instead.

Ingredients:
2 T honey
2 T soy sauce
1 t grated fresh ginger
2 boneless pork chops
Salt & pepper, to taste

Directions:
Preheat grill to medium heat.  Season pork with salt and pepper and place on the grill.  Grill for about 3-5 minutes per side, until just about done.

While pork grills, whisk together the honey, soy and ginger.

Once pork is about done, brush one side with the honey mixture, flip and brush the other.  Grill for about 30 seconds per side.

Remove from heat, let sit about 5 minutes, and serve.

Basil Brown Sugar Pork Chops w/ Caesar Pasta

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Recipe from Katie's Cucina

This is definitely a recipe where the ingredients seem a bit odd together, but, in reality, taste delicious. The mixture of brown sugar, basil and caesar dressing is unexpected.

This was a really simple recipe to throw together. And it turned out really well.  J and I both liked it.

I skipped the olives, since I hate them, and the green onions since we didn't have any.  I added in some cherry tomatos, which I thought were a great addition.  I also slightly changed the recipe instructions.  Nothing major - the changes just made more sense to me.

Ingredients:
4 boneless pork chops
1/4 c brown sugar
2 t dried basil
1/2 t salt
1/2 t chili powder
1 T canola oil
1/2 c Caesar dressing
1/4 c onions, diced
2 cloves garlic, minced
1/4 c chicken broth
Salt and pepper, to taste
2 c pasta (I used Farfelle)
1/2 c cherry tomatos, halved

Directions:
In a ziplock bag, mix the brown sugar, basil, salt, chili powder and oil.  Then add the pork chops and toss to coat.

Cook pasta according to package directions.  Drain and set aside.

In the saucepan, heat about 1 T of oil and then add the onions. Saute until tender and transluscent.  About 5 minutes.  Then add the garlic for another minute.  Mix in the chicken broth and simmer for about 2-3 minutes.  Add the Caesar dressing, salt and pepper, and tomatos.  Cook for about 1 minute then mix in the pasta.  Simmer until pork chops are done.

When you start the onions, add the pork chops to a skillet with a bit of hot oil. Cook until internal temp reaches 160 - about 5-8 minutes per side.

Serve pork chops over pasta.

Pork Au Poivre Panini

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I decided to use our leftover Pork Au Poivre to make some very delicious paninis for dinner last night, using the panini press that I got for my birthday. :)

All I did was thinly slice the pork and throw it in a skillet with some of the sauce to heat it up a bit.  Then I put it on 2 slices of thick Italian bread with some provolone cheese, dijon mustard and apple slices and pressed it in my panini press.

So good and so simple - this was a great way to use up some leftovers! :)

Pork Au Poivre

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Recipe from Ellie Krieger

This was a great pork recipe.  It had a nice bit of spice from the mustard and pepper, and it was very moist and tender.

I didn't change anything about the recipe.  I would recommend pounding out the pork just slightly to try to get an even thickness, for easier, even cooking.  Overall this took about 30 minutes to make, start to finish.  It was very simple to throw together.

Ingredients:
1.25 lbs pork tenderloin
1 t Dijon mustard (I probably used a bit more than this, if you want to really taste the mustard, I'd recommend more)
1 T black peppercorns, coarsely ground or crushed
2 t olive oil
1/2 c chicken broth
1/2 c red wine
Salt to taste

Directions:
Split the tenderloin lengthwise, but do not cut all the way through, and open into one flat piece.  At this point you may want to slightly pound out the meat, to create an even thickness.

Spread mustard over both sides of the meat, and rub in the pepper.  (I just used my peppermill to sprinkle the pepper over the meat. I didn't end up having to press it in, as it adhered well with the mustard.) Cut meat crosswise into four equal portions.

Heat oil over medium heat in a large skillet.  Cook pork for about 10 minutes, flipping once, until internal temp reaches 155 degrees.

Remove pork to a plate, and tent with foil to keep warm.

Pour the wine and chicken broth into the skillet.  Mix together, scraping up all the flavorful brown bits.  Simmer for about 8-10 minutes, until reduced by about half.  Season with salt, and serve over the pork.

Tex-Mex Pulled Pork

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Recipe from allrecipes.com 

I realized that I haven't been using my crockpot much lately, so it was a nice change to come home to my house smelling delicious. :)  Of course, I completely forgot to put the pork into the crockpot and turn it on that morning, so I had to run home during lunch.  Luckily I'm not too far away.

I made pulled pork sandwiches with this recipe.  It makes a lot, so I plan to use the leftovers for quesadillas and tacos.  My only issue with this recipe is that the sauce ended up very runny. I would've liked it a bit thicker.  Maybe next time I'll use cornstarch or something at the end to thicken it up a bit.

Ingredients:
1 (8 ou) can tomato sauce
1 c bbq sauce
1 onion, chopped
2 (4 ou) cans green chilies
1/4 c chili powder
1 t ground cumin
1 t dried oregano
1/4 t ground cinnamon
2 1/2 lb pork loin roast (the original recipe called for boneless, but I had bone-in)
1/2 c chopped fresh cilantro (I used about 1/2 this.  I don't think a whole 1/2 c is necessary)

Directions:
Mix all ingredients except pork and cilantro in a medium bowl.  Please pork in slow cooker and pour mixture over the pork.

Cook on high for about 4-6 hours or low 8-10 hours.

Remove pork and shred. Stir cilantro into sauce, and then return shredded pork to sauce.  Serve as desired.

New Years Day Dinner - Pork and 'Kraut

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I love the traditional New Years Day dinner of Pork and Sauerkraut.  I look forward to it every year. :)

We typically serve this with mashed potatos, gravy, and some type of bread or roll.  Also typically DH likes to throw in something like knatwurst, bratwurst, or keilbasa. This year he went with the knatwurst. 

It's become a tradition over the last few years for DH and I to host this meal while football, of course, plays on the television.

It's actually a very easy meal to make.  In past years I've done this in the crockpot, but this year I decided to slow roast it in the oven. :)  It turned out nice and tender and juicy!

I'm not posting ingredient amounts, as it depends on the size of the pork.

Ingredients:
Pork Roast (I used bone-in, but you don't have to)
Sauerkraut
Knatwurst
Salt & Pepper
Bouquet Garni (a mix including thyme, rosemary, savory, oregano, basil, dill, marjoram, sage and tarragon)

Directions:
Preheat oven to 400.

Place the sauerkraut in your roasting pan and season with a bit of salt, pepper and Bouquet Garni.

Heat a large skillet over medium high heat with about a tablespoon of oil.  Salt and pepper the pork roast and brown all sides in the skillet.

Place roast in roasting pan and season to taste with Bouquet Garni.  Place the knatwurst in the saerkraut around the roast.

Place in the oven (center rack) and bake at 400 for 20 minutes.  Reduce heat to 300 and cook for approximately 20 minutes per pound (my 7+ pound roast took about 2.5 hours), until internal temperature reaches 155-160. 

Remove from oven and let it rest for about 10 minutes before you slice into it.

Tuscan Pork Tenderloin

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Recipe from youvegotsupper.com
  
This is my second recipe using December's Ingredient of the Month: Cream Cheese!  It's used as a filling for the pork in this recipe.

 

This was a pretty easy recipe to make, and I really loved the flavors!  The pork was juicy and tender and the flavors really melded together well. :)

Ingredients:
1 1/2 lb pork tenderloin
4 ou cream cheese, softened
1 t Italian seasoning
1/2 c baby spinach
3 slices bacon, cooked and chopped
1 roasted red pepper, chopped

Directions:
Preheat oven to 325 and lightly grease a baking dish.

Butterfly the pork (cut down the center without cutting through) and open it up like a book.  Pound it down to an even thinness (I like to put it between pieces of wax paper so nothing goes flying. :) )

Spread the cream cheese down the center of the pork, long ways.  Sprinkle with Italian seasoning and then top with spinach, bacon and pepper.

Roll the pork like a cylinder and secure at 2 inch intervals with kitchen string. Season pork with salt and pepper.

Place pork, seam side down, on baking dish. Bake for about 30-40 minutes, until internal temperature reaches 155.  Let stand for 10 minutes, remove string and slice to serve.

Tangy Slow Cooker Pork

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Recipe from L2theC's Kitchen

This was a really easy slow cooker recipe to throw together (as most are). :)  I thought this was really good, and had an interesting sweet and sour taste to it.  However, I don't think J liked it quite as much, so I doubt I'll make it again.

Ingredients:
1 large onion, sliced
2 1/2 lb pork roast, boneless
4-5 small potatos, halved
4 carrots, peeled and chopped
3 garlic cloves, peeled
1 c hot water
1/4 c white sugar
3 T red wine vinegar
2 T soy sauce
1 T ketchup
1/2 t black pepper
1/2 t salt
1/4 t garlic powder
Dash hot pepper sauce, to taste

Directions:
Place the onions in the bottom of the slow cooker.  Cut three slits (about 1 inch deep) in the top of the pork, and stuff one garlic clove into each pocket.  Add the pork to the slow cooker, followed by the carrots and potatos.

In a small bowl mix together the remaining ingredients, then pour over the pork.  Cook on Low for 6-8 hours, or High for 3-4 hours.

Almond Crusted Pork Chops w/ Pumpkin Butter and Vanilla Rice

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I really wanted to find a way to use my pumpkin butter in a savory dish. I came across this recipe on allrecipes.com that used Pecans.  I didn't have any pecans, plus I'm not a big fan anyway, so I used almonds.

I want to put it over a sweet rice that would blend well with the pork and pumpkin butter - so I decided to make some brown rice with vanilla, cinnamon and sweetened condensed milk.  I have to say I thought this was absolutely delicious!! I would definitely make it again. :)  I'm pretty sure J liked it as well.


Ingredients:
2 boneless pork chops
1 egg white, beaten
1/2 c panko bread crumbs
1/2 c sliced almonds
3-4 T olive oil
2 T pumpkin butter
1/2 c brown rice
1 t vanilla extract
1 cinnamon stick (or about 1/2 t cinnamon)
1-2 T sweetened condensed milk

Directions:
In a food processor, combine the panko and almonds.  Preheat the oil in a large skillet.

Place the egg white in one bowl, the almond/panko mixture in another.  Pat the pork chops completely dry and then coat with the egg white, then press into the almond/panko mixture to fully coat. Place into the skillet.  Cook for about 5-7 minutes per side, until cooked through.

Meanwhile, cook the rice according to package directions.  Add the vanilla extract and cinnamon (stick) at the beginning.  About 2 minutes before cooking time is over, mix in the sweetened condensed milk.  Allow to sit about 2 minutes after cooking time is over to thicken.

Place rice on a plate with the pork chop over it.  Spoon pumpkin butter over the pork chop.  So good!! :)

Pork Chops with Sauteed Apples

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Recipe from Good Housekeeping Step by Step Cookbook

This is the first recipe featuring my Ingredient of the Month: Apples!

I came across this recipe in my Good Housekeeping cookbook and had to try it.  Pork and apples together is such a delicious combination!  I loved this recipe.  The only thing I would do differently, in order to infuse the pork with a bit more apple flavor, is that I would saute the pork in a bit of the apple cider (or juice).  But overall, so good!

I cut this recipe in half, since it was only for DH and I.  It halves very well, but I'll post the whole 4 serving ingredient amounts.

I served this over egg noodles, but you could make it healthier with brown rice, or even skip the starch and pair it with a veggie, or maybe a sweet potato.

Ingredients:

4 t vegetable oil
1 medium red onion, thinly sliced
4 boneless pork loin chops (about 1 1/4" thick)
Salt
1/2 t dried thyme
1/4 t pepper
2 medium Golden Delicious apples, unpeeled, cored and sliced into 1/4" slices
1 T sugar
1/2 c apple juice or cider
1 t corn starch
Pasta or rice (optional)

Directions:
Heat 2 t oil over medium-high heat in large skillet.  Add onions and cook until tender.  Remove onions from skillet and set aside.

Pat chops dry with a paper towel and sprinkle with salt, pepper and thyme.  Place in skillet for about 5 minutes per side, until no longer pink in the middle.  (Here I would suggest adding a bit of cider or juice to infuse the pork with the apple flavor.)


Transfer chops to serving plates and cover to keep warm.

Heat the remaining 2 t oil and add the apples and sugar to the skillet.  Cook apples until lightly browned, then transfer to plates with pork.


In a small bowl mix the cider or juice and cornstarch.  Add it to the skillet with the onions.  Bring to a boil, and then simmer for about 1 minute.

Pour cider/onion mixture over pork and apples.  Serve with pasta or rice if you would like.  I seasoned the pasta with a little bit of thyme, salt and pepper.

Applesauce & Sage Glazed Pork Loin

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Recipe from Emeril

This is a crockpot recipe that I came across on the Food Network website.  This was absolutely delicious!!  The pork was nice and tender, and the flavors were wonderful!  The parsnips and turnips really soaked up the flavors nicely.

Ingredients:
1 T olive oil
2.5 to 3 lb pork loin roast
2 1/2 t kosher salt
1 t Essence, recipe to follow
1 1/4 t pepper
1 c chicken stock
1 1/2 c diced parsnips
1 1/2 c diced turnips
1/2 c applesauce
1/2 c light brown sugar
2 T apple cider vinegar
1 T chopped fresh sage (I just used about 1 t dried)
1 T chopped fresh rosemary (again used about 1 t dried)
1 t minced fresh ginger

Directions:
Add olive oil to large skillet.  Season pork loin on all sides with 2 t salt, 1 t pepper and Essence.

Brown pork loin on all sides (including ends) for about 2 minutes a piece.

Place pork in slow cooker and add the chicken stock, then the parsnips and turnips. Salt them with the remaining 1/2 t salt, and place the lid on the crock pot.  Set on high for 3 hours.

About 15 minutes before 3 hours is up, combine the applesauce, sugar, vinegar, sage, rosemary and ginger in a small saucepan.  Bring to a boil, then reduce heat and simmer for about 10 minutes, until applesauce has thickened.

Once 3 hours is up, pour applesauce mixture over the pork.  Re-cover the crock pot, and set to low for 1 hour longer.

Cut pork into slices and serve with turnips and juices in the pot.

Grilled Lemon Basil Pork

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Recipe from Proceed w/ Caution

The original recipe calls for chicken, but I was kind of chickened out last week, so I decided to go with boneless pork chops.  This was delicious!  Extremely simple to throw together.  This will definitely be made again. :)

Ingredients:
1/4 c lemon juice
1/4 c fresh chopped basil
4 pork chops
3 T grated parm
2 T veg oil
Salt & pepper to taste
2 garlic cloves, roughly chopped

Directions:
Combine all ingredients in a ziplock bag.  Seal and place in fridge for 30-60 minutes to marinate.

Preheat grill to medium-high heat.  You may want to oil the grill grates, as this marinade tends to stick.

Grill for about 5 minutes per side, give or take depending on thickness of pork (until internal temp reaches 155-160 degrees).

Serve immediately.

Grilled Pork Tenderloin & Apricot Salad

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Recipe from EatingWell.com

This recipe looked interesting when I found it on eatingwell.com. I love pork with fruity flavors, so I decided to try it out.

I ended up using spinach instead of arugula for the salad because I forgot to buy arugula. But I'd definitely recommend using the arugula or watercress - the spinach wasn't quite meshing with the rest of the flavors.

And I'd like a bit more flavor on the pork itself - the apricot preserves didn't seem to really add a lot. Maybe an apricot marinade or some type of rub that would mesh well with the preserves.

Overall, I did like this dish - it just needs a few tweaks. :)

Ingredients:
1 lb pork tenderloin
Salt & pepper, to taste
3 T apricot preserves, divided
4 ripe but firm apricots or nectarines, halved and pitted (couldn't find apricots, so I used nectarines)
2 T white wine vinegar
2 T minced shallot
2 T canola oil
1 4-5 ou bag watercress or baby arugula

Directions:
Preheat grill to medium high heat and oil grill grates.

Season pork with salt and pepper and grill, turning occasionally, for about 10 minutes.

Brush the pork with 2 T of the apricot preserves and continue grilling until internal temp reaches 145-150 - about 2-5 minutes more.

In the remaining minutes, add the halved nectarines (or apricots) to the coolest part of the grill, skin side up, until tender and marked.

Let nectarines and pork sit for about 5 minutes.

Meanwhile, whisk the remaining 1 T preserves, white wine vinegar, shallots and canola oil in a medium bowl. Cut the fruit into wedges and add it to the bowl along with the watercress or arugula, toss to coat.

Slice the pork, and serve alongside the salad.

Grilled Pork w/ Tomato, Basil, Mozzarella

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This week I'm just using whatever we have in the house, which, honestly, isn't much. I'm really having trouble figuring out tonight's dinner, without taking the easy way out with pasta.

But, I digress. :) I had planned to make stuffed chicken last night, only to find that we only have 1 more chicken breast in the freezer. So, that was out. I did discover that we had two pork chops left. Perfect! They weren't thick enough to stuff, but I worked with it. :)
I've noticed I've been using the tomato, basil, mozzarella flavors a lot lately. I absolutely love this combination! And, our tomatos are turning, and I have lots of basil from our Aerogarden - mozzarella just seems to complete the trio.

This is a super easy and quick recipe. I served it with grilled zucchini spears seasoned with garlic pepper. YUM!

Ingredients:
2 pork chops
1 tomato, sliced
Fresh mozzarella, sliced
4-6 basil leaves
Salt & pepper, to taste

Directions:
Preheat grill to medium-high heat.

Season pork chops with salt & pepper and place on grill. Mine were only about 1/2 inch thick, so they only needed about 3-4 minutes/side.

Turn the pork chops and top with a layer of mozzerella, then basil and then tomato. Grill for about 3-4 more minutes, until pork is cooked through and cheese is melted.

Remove from grill and enjoy!

Pork Chops w/ Tomatilla Salsa & Cucumber, Mango, Black Bean Salad

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Well, sadly I am back from vacation. :( We had a great time, as always. The weather was perfect all week - it only rained a couple of times in the evening - and then it didn't matter. :)

I spent most of my time sitting in my chair by the water, reading. I could do that forever.

We went out on my uncle's pontoon boat for a day and did a bit of fishing. And, of course, we ate some great food. My brother made us some delicious grilled mahi-mahi with strawberry salsa; we also had some homemade spaghetti and meatballs, beer soaked chicken, fresh blue crab claws, shrimp cocktail, and some type of bacon-tomato pasta. We went to a place called Indigo Marsh on Thursday for dinner and I had a delicious plate of pasta with sun-dried tomatos, shrimp, crawfish tail and crab meat. YUM!

This is the sound side of the island, which is why the water is so calm. Gorgeous, isn't it? The ocean is a short 10 minute walk across the island (it's very narrow on this south end), or you can walk around the tip of the island, which is a little over a mile.

We take turns making dinner when we're there - each couple takes a night. For J and I, I wanted to find something fairly easy to make for a crowd (10 people), not too expensive, healthy and delicious! I found these recipes from Cooking Light that definitely fit the bill.

Unfortunately we were in such a hurry to get the food on the table and eat, I completely forgot to take a picture. :/ I thought about not blogging these, but they were so good that I didn't want to pass up the chance to pass them on to my readers.

For the main course we made Grilled Pork Chops with Tomatillo, Corn and Avocado Salsa. I'm not going to repeat the recipe - I followed this one exactly as written in the link above.

This salsa was so good - it had the sweetness from the tomatillos, and just a bit of kick from the jalepenos. I was eating the leftovers for a few days after with tortilla chips. :)

I would say, start to finish, this is about a 1/2 hour meal. I served the pork over Basmati rice as the recipe suggested. Oh, and instead of pork chops, we actually bought a sliced pork loin.

This is extremely simple to throw together. The worst part is there is a good bit of chopping. We doubled the recipe, plus the knives at the house we rented were absolute crap. But we managed. :)

As a side to the pork, we made Cucumber, Mango and Black Bean Salad. It kind of looked like a chunky salsa. We ended up tripling this recipe, and I'm glad I did! This is, again, really simple to throw together. It's maybe 10 minutes to make, and you want to let it sit for about 15 for the flavors to blend.

I only made one change. I thought we had some orange juice, but it turned out it was gone. So I substituted a bit of lemon juice instead.

Pork Chops w/ Shallots and Sage

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Recipe from Le Petit Pierogi

When I saw this recipe I knew I had to make. I absolutely love sage, and I don't use it nearly often enough. I love the flavors used in this recipe... wine, sage, thyme, garlic. So good!

This was so simple to make - perfect for a weeknight meal. It probably took me about 20 minutes prep to finish.

The only change I made to this from the original is in cooking the pork. Instead of cooking it fully in the pan, removing it, then making the sauce... I actually just browned it in the pan, removed it, made the sauce and then placed the pork back into the pan and cooked it fully in the sauce. I think this keeps the pork nice and moist, and gives it a bit more flavor than just coating it with the sauce at the end (which I did as well).

I only made 2 pork chops, but I pretty much kept the ingredient amounts about the same.

Ingredients:
2 boneless pork chops
Salt and pepper
2 T AP flour
1 T olive oil
1 T butter
1 shallot, minced
1/4 t dried sage (I probably used closer to 1 t)
1/4 t dried thyme
1/2 c dry white wine
1/4 c chicken stock
1 clove garlic, minced

Directions:
In a medium saucepan heat the olive oil and butter. Meanwhile, salt and pepper the pork to taste and dust with flour.

Add the pork to the saucepan and brown on both sides, then remove it from the pan.

Add the garlic and shallot and allow them to saute over medium heat for about 1 minute, until tender. Then add the wine, stock, thyme and sage. Mix together and bring to a simmer, then place the pork chops back into the saucepan.

Cover and cook over medium heat for about 8-10 minutes, until the internal temperature reaches about 160 degrees.

Serve pork with some of the shallot/sage sauce ladled over it.

Pork Medallions w/ Dijon-Chive Sauce

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Recipe from Mary Ellen's Cooking Creations

J and I both loved this recipe. The pork was extremely tender and juicy, and we loved the combination of flavors! Plus, this only took about 20 minutes to make!

I served this over rice with steamed broccoli.

Ingredients:
1 T butter
2 T olive oil, divided
1/2 c chopped green onion
1 c low sodium chicken broth
1/2 c white wine (I didn't have any, so I just used chicken broth)
2 garlic cloves, minced
3 T sour cream
2 T Dijon mustard
1 pork loin, cut into 5-7 medallions
2 T fresh chives
Salt & pepper

Directions:
Heat the butter and 1 T oil in a skillet over medium high heat. Salt and pepper the pork to taste.

Place the pork in the skillet and cook on all sides for about 12-15 minutes, until cooked through. Internal heat should register about 160. If it is taking longer than 15 minutes, put a lid on and cook for a few more.

Remove pork from skillet, and place under foil to keep warm.

Add the other T oil to the skillet, then the onion and garlic. Cook until tender, then add the 1/2 c wine (or, in my case, chicken broth) and deglaze the pan.

Add the cup of chicken broth and bring to a steady simmer for about 5 minutes. Whisk in the sour cream and mustard until creamy. Remove from heat and mix in the chives.

Serve pork with the sauce ladled over it.

Asian Spiced Pork Roast

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Recipe from southernfood.about.com

So good! Seriously - make this. And make the Gingery Shiitake Noodles to go with it! YUM!

Ingredients:
3 lb pork loin or roast (I used loin)
1/4 c soy sauce
1/4 c orange marmalade or apricot preserves (used the apricot)
1 T ketchup
2-3 cloves garlic, minced

Directions:
Mix the soy, apricot, ketchup and garlic in bowl. Brush over the pork.

Place the pork in the crockpot, cover with remaining sauce, and cook on low for 10-12 hours.