Virginia
Pork... the Other White Meat
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Submit your
favorite recipes to: Reader Recipes;
P.O. Box 2340;
Glen Allen, VA
23058-2340. Or send your recipe by e-mail to [email protected]. |
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Peppered Pork Tenderloin
Ingredients:
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1 pork tenderloin (about 1 lb.) |
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2 t lemon pepper |
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1⁄2 t
cayenne (red pepper) OR pepper-blend seasoning |
Directions: Rub tenderloin all over with
combined peppers; place in shallow roasting pan and roast in 425�F. oven
for 15-20 minutes, until internal temperature (measured with a meat
thermometer) reads 155�-160�F. Let roast rest for 5 minutes before
slicing to serve. Serves 4.
Maple-Mustard Glazed Pork Chops
Ingredients:
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4 boneless or bone-in pork chops, about
11⁄4-inch thick |
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1 small onion, chopped |
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1 teaspoon vegetable oil |
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1⁄2 cup maple-flavored syrup |
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1⁄4 cup cider vinegar |
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1⁄4 cup Dijon-style mustard |
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1 T soy sauce |
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Coarsely ground black pepper, to taste |
Directions: In a small saucepan, saut� onion
in oil until tender, about 2-3 minutes. Stir in syrup, vinegar, mustard,
soy sauce and pepper; let simmer gently for 10 minutes. Remove from heat
and set aside. Grill chops over medium-hot coals for 7-8 minutes, until
nicely browned. Turn chops and brush liberally with glaze. Grill for 5
minutes more; turn and brush with glaze for 3 minutes more, until chops
are done and nicely glazed. Serve chops immediately. Serves 4.
Southwestern Kabobs
Ingredients:
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4 boneless top-loin pork chops, cut into 1-inch
cubes |
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4 T taco or fajita seasoning |
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1⁄2 green
bell pepper, seeded and cut
into 1-inch pieces |
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1⁄2 large onion, peeled & cut into
1-inch pieces |
Directions: In a plastic bag or shallow bowl,
toss together pork cubes with desired seasoning until pork is evenly
coated. Thread pork cubes, alternating with pepper and onion pieces, onto
skewers. Grill over a medium-hot fire, turning occasionally, until pork is
nicely browned. If using wooden skewers, soak in water for 20 minutes
before using. Serves 4.
Cinnamon Pork Roast
Ingredients:
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31⁄2 to 4 lbs. boneless center-cut pork
loin roast |
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2 T cinnamon |
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2 T salt |
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1 t freshly ground white pepper |
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2 T sugar |
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1 onion (about 1⁄2 cup), finely grated |
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4 garlic cloves (about 2 T), minced |
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1 to 2 T soy sauce |
Directions: Combine cinnamon, salt, pepper,
sugar, onion, and garlic. Blend in 1 tablespoon soy sauce. If not
spreadable, add another tablespoon of soy sauce.
Rub mixture into loin. Refrigerate 3 hours to overnight. Grill pork
over medium-low indirect fire 11⁄4 to 11⁄2 hours or until the
internal temperature is 155˚F. Allow to rest for 5 to 10 minutes
before cutting into thin slices. Serves 6.
Pork Tenderloin with Hoisin-Raisin Sauce
Ingredients:
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1 pork tenderloin (about 1 pound) |
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4 T reduced-fat mayonnaise |
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1 T fresh lime juice |
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4 T hoisin sauce |
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1 T sugar |
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1 t chili sauce with garlic |
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3 T golden raisins |
Directions: Roast on rack in shallow pan in a
425˚F. oven for 20 minutes or until internal temperature is
160˚F. Stir remaining ingredients together in medium saucepan; bring
to boil over medium heat. Slice pork and place on serving plate; pour
sauce over pork. Serves 4.
Honey-Pepper Chops
Ingredients:
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4 top-loin pork chops |
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6 T honey |
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3 T hot pepper sauce |
Directions: Season chops with salt and pepper
and grill over medium-hot fire. Stir together honey and hot pepper sauce
and baste chips during grilling. Remove chops from grill and brush with
remaining glaze. Serves 4.
Recipes supplied by the National Pork Board |
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