Quick & Easy Pork Loin - Feeding the Flock 23

 

Preheat oven 350º

1½ lb. pork loin

½ head cabbage (next time I will use the whole thing)

2 small pickling cucumbers, sliced (next time I will use 4-5)

2 tbsp. lime juice

1½ tbsp. onion flakes

2 tsp. garlic powder

salt & pepper

¼ cup mustard dressing

Place the cabbage and cucumbers in a greased baking dish.  Sprinkle with lime juice, onion flakes and garlic powder.  

Salt the pork loin and rub with honey mustard dressing.  Generously pepper the roast.  Cover and bake 1-1½ hours.  

I wasn't sure how I was going to serve this, but it worked splendidly on top of a garden salad.  Slice the pork and lay on top of salad.  Spoon the cabbage and baked cucumbers over the top.  Baked cucumbers are so good!!! Who knew?

Enjoy!

 Find out about a quiet life.

Name-Dropping Pork Tenderloin Roast

Beer, Pickles & Onion Pork Loin Roast

2¼ lb. center cut pork loin

2 tbsp. olive oil

2 cups beer

1 large onion

1 cup mustard pickles

1 tbsp. kosher salt

1 tbsp. fresh ground pepper

1 tbsp. minced dry onion

Power Pressure Cooker XL directions:

One day, Eric Theiss and I will have a cook-off and may the better chef win <wink>.

Rub the pork with the salt, pepper and minced dry onions. Add olive oil to the inner pot.  Press the chicken/meat button. Sear the pork loin on all sides.  Remove pork and set aside.  Add onions and a little more oil if needed, stir and sauté.  Add the remaining ingredients and the pork back to the pot.  Place the lid on the cooker, lock the lid and switch the release valve to close. Press the cancel button to reset.  Press the chicken/meat button then adjust the time to 20 minutes.  Once the time reaches -0- it will automatically switch to the “keep warm” mode.  Press the cancel button, release the steam, remove lid and serve.  Fastest loin you’ll ever cook. 

For oven directions:

Rub the pork with the salt, pepper and minced dry onions. Add olive oil to a Dutch oven. Sear the pork loin on all sides. Remove the pork and set aside.  Add onions and a little more oil if needed, stir and sauté.  Add the remaining ingredients, reducing beer to one cup, and the pork back to the pot.  Cover and bake in preheated 365º oven for 1½-2¼ hours.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Pork Loin Chops

Red Pepper + Chipotle Stuffed Pork Loin Chops

2 Pork Loin Chops (½-¾ lb)

1 red bell pepper, julienned

¼ cup chipotle in adobo sauce

¼ cup pear butter (or applesauce)

1 tbsp vegetable oil

1 tsp fresh ground pepper

Finely chop the chipotle peppers and combine sauce and peppers in a small bowl with pear butter or applesauce.  Butterfly the chops by slicing horizontally through the meat leaving ½ inch in the center; gently pound the chops to ¼” thickness.  Spread with the sauce and roll up chops.  Secure with toothpicks.  Heat oil in large cast iron skillet; season pork rolls with fresh ground pepper.  Sauté the pork rolls on all sides until golden and browned.  Transfer to lightly greased baking dish and pour remaining sauce over top.  Bake at 350º for 20-30 minutes.  Slice and serve.

© Crackerberries 2011

Sausage & Zucchini Stuffed Pork Loin Roast

1½-2 lb Pork Loin Roast

½ lb bulk sausage

2 cups bread crumbs

1½ cup shredded zucchini

½ cup chopped onion

1 tsp garlic powder

1 tsp onion powder

1 tsp thyme

1 tsp Italian seasoning

1 tbsp extra virgin olive oil

Preheat oven to 350º.

Cook sausage and onion in large skillet until sausage is no longer pink; add zucchini and cook 3-5 minutes longer; do not drain.  Add bread crumbs, garlic powder and thyme and mix well.  Let cool slightly.

To butterfly pork roast place fat side down; starting at the thickest edge, slice horizontally through the meat stopping 1½ inch from the opposite side so that the roast will open like a book.  Pound the open roast with a mallet to flatten to about 1½ inches and remove any fat.

Spread cooled mixture evenly on cut side of roast; roll starting with long end, jelly roll style.  Secure with string.  Rub roast with olive oil and sprinkle with onion powder and Italian seasoning.  Place in lightly greased roasting pan and bake at 350º for 1½ hours.  Cool slightly before slicing.

© Crackerberries 2011