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My Pork recipes.



7−UP Pork Roast with Glaze. 

You need:

1 (3−4 pound) boneless pork loin
1 (12 ounce) can 7−Up®, Sprite®, or ginger ale
1 red bell pepper, finely chopped
1 onion, finely chopped
1 tablespoon minced garlic
2 tablespoons soy sauce
1 tablespoon flour

Prepare:

In a plastic cooking bag place flour and shake it around to coat the inside of the bag.
Place the pork loin in the bag.
In a large bowl, combine the 7−Up, red bell pepper, onion, garlic, and soy sauce.
Pour this over the pork loin.
Seal the plastic bag and let marinate overnight.
Turn the pork roast once while in the plastic bag.
Preheat oven to 325 degrees F.
Place the cooking bag in a large baking dish.
Cut 6 (1−inch) slits into the top of the bag.
Let roast for 1 hour 45 minutes to 2 hours or until pork is done.
Remove the pork roast from the plastic cooking bag and set aside.
Drain the vegetables away from the liquid.
Discard the vegetables.
In a large microwave−safe bowl, combine 2 tablespoons  flour and 2 tablespoons cold water.
Add 2 tablespoons sweet and sour sauce; combine.
Add the cooking liquid from the pork.
Microwave on HIGH for 5 minutes or until mixture has thickened.
Slice the pork roast and serve with the glaze.


Adam's Ribs.  

You need:


          Guzhina.com


8 country style pork spare ribs
Dr. Pepper®, NOT diet
5 garlic cloves, slightly smashed
1 tablespoon liquid smoke 
1 large onion, quartered
Your favorite BBQ sauce



Prepare:

Place ribs in large stockpot.
Pour Dr. Pepper® over ribs to cover.
Add garlic, liquid smoke and onion.
Bring to boil, lower to simmer and cook until ribs are tender.
Place ribs in baking pan.
Pour BBQ sauce over ribs.
Bake at 350 degrees F for about 30 to 45 minutes, or they can be put on a BBQ grill.

Adobo. 

You need.

2 pounds pork, cut 2 x 1 1/2 inches
1 head garlic, pounded
1 teaspoon black pepper, ground
1 tablespoon lard
1/2 cup vinegar
1 teaspoon salt
2 cups water

Prepare:

Place the pork in a saucepan.
Add vinegar, garlic, pepper, salt and water.
Cover the saucepan and cook slowly until the meat is tender and most of the broth has evaporated and only 1/4 cup remains.
Drain.
Separate the pieces of garlic from the pork and fry in lard until brown.
Add the pieces of pork and cook until brown.
Add the broth and let simmer about 5 minutes.
Serve hot.


Adobo Pork with White Rice. 

You need.

Ancho Chiles
1 onion, peeled, thinly sliced
3 cloves garlic, peeled
2 dried ancho chiles, toasted and seeded
1 negro chile, toasted and seeded
1 tomato, halved and toasted
1/2 cup distilled vinegar
1/2 cup chicken broth
1 teaspoon salt
1 (3 to 4 pound) pork roast or 6 to 8 pork chops
3 to 4 cups cooked white rice


Negro Chiles















Prepare:

In a molcajete, blender or food processor, combine all the ingredients except the pork and rice.
Process until you have a thick paste.
Cook in a saucepan over low heat for 10 to 15 minutes.
If using pork chops, brown them in a dry frying pan, then cover with the sauce and cook 35 to 40
minutes or until pork is thoroughly cooked.
If using a pork roast, rub first with salt, then roast at 350 degrees F for 1 1/2 hours.
Remove from oven and cover with Adobo (Spanish sauce).
Return to oven and bake another 45 minutes.
Serve with plain cooked rice as a side dish.


Amaretto Ham. 

You need:

1 (5 pound) canned ham
1 teaspoon dry mustard
1 1/2 cups packed brown sugar
1/4 cup Amaretto
1 can apricot halves, drained (reserve juice)
1/2 cup apricot juice
Preheat oven to 375 degrees F.

Prepare:

Drain jelly from ham and trim off excess fat.
Mix the dry mustard, brown sugar and Amaretto.
Reserve 2 teaspoons.
Blend together to form thick glaze.
Place ham onto bake rack in 2−inch deep drip pan.
Score diamonds on top of ham.
Pour mixture over top of ham.
Bake for 1 hour 20 minutes, basting every 20 minutes with drippings.
During last 20 minutes of baking, place apricot halves on top of ham and sprinkle 2 teaspoons Amaretto over top.
Serves 4 to 6

 
Apple Caramel Glaze for Pork Roast. 

You need:

1 1/4 cups firmly packed brown sugar
1/4 cup apple juice or cider
2 heaping tablespoons flour
1/2 teaspoon cinnamon
1/2 teaspoon prepared or dry mustard
1/4 teaspoon ground allspice

Prepare:

Combine all ingredients and mix until smooth.
Coat pork generously before cooking and every 30 minutes while roasting.
Makes enough for an 8−pound pork roast.


Apple−Stuffed Pork Chops

You need.


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1 tablespoon butter
1/4 cup finely chopped onion
1 1/2 cups bread crumbs
3/4 cup peeled and diced tart apples
1 teaspoon poultry seasoning
1 1/2 teaspoons salt, divided
1/4 teaspoon ground black pepper, divided
1 egg, slightly beaten
1/4 cup water
6 rib pork chops, cut 1−inch thick with pocket
1 tablespoon vegetable oil
 2 cups orange juice

Prepare:

Melt butter in small skillet; add onion and sauté until transparent.
In a medium size mixing bowl, blend onion with bread crumbs, apples, poultry seasoning, 1/2 teaspoon salt, 1/8 teaspoon pepper, egg and water.
Spoon about 2 tablespoons of stuffing into the pocket of each pork chop.
Fasten with wooden picks.
Sprinkle remaining salt and pepper on chops.
Heat oil in heavy skillet; add pork chops and brown on both sides.
Remove to 13 x 9−inch baking dish.
Pour orange juice over it.
Cover and bake in 300 degree F oven for 4 hours.
Yields 6 servings.
The 3/4 cup apples may be substituted with 1/2 cup raisins and 1/4 cup finely chopped walnuts.


Apricot Pork Chops. 

You need.

1 cup dried apricots
1/4 cup maple syrup
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
6 pork chops

Prepare:

Soak apricots in water and maple syrup for 1 hour.
Mix flour, salt, pepper and thyme and rub onto both sides of chops.
Sauté chops in 2 tablespoons butter.
Arrange in baking dish.
Place apricots on chops and dot with butter.
Bake at 375 degrees F for 1 hour.
If maple mixture is not all absorbed by apricots during baking, pour over chops.


Apricot Pork Medallions. 

You need.

1 pound pork tenderloin
2 tablespoons butter, divided
1/2 cup dried apricots, chopped
2 scallions, sliced
1/4 teaspoon dry ginger
1 teaspoon wine vinegar
2 teaspoons brown sugar
Dash of hot pepper sauce

Prepare:

Cut tenderloin crosswise into 1−inch pieces.
Flatten each piece slightly with heel of hand.
Heat 1 tablespoon butter in large skillet over medium−high heat.
Brown medallions, about 2 minutes on each side.
Add remaining ingredients to skillet with remaining tablespoon of butter.
Cover and simmer for 3 to 4 minutes.
Remove medallions to serving platter.
Spoon sauce over.