Savory Pork Loin with Garlic Honey Glaze

 

Savory Pork Loin Roast

Ingredients:

 

3 lb. Pork Loin Roast

1 lb. Brussels sprouts, halved

2 sweet potatoes, peeled and cut into 1 inch chunks

2-3 tbsp. olive oil

Spice Rub

1 tsp. paprika

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. Italian seasoning

1 tsp. crushed rosemary

Honey Glaze

4 cloves garlic, minced

¼ cup honey

3 tbsp. soy sauce

1 tbsp. Dijon mustard

1 tbsp. olive oil

 

Directions: 

• Preheat oven to 375˚F. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. Pat dry pork loin with paper towels.
• In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
• Rub pork with a little olive oil and then rub the spice mix all over the pork.
• Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side. Transfer pork loin to baking sheet, fat-layer side up; set aside.
• In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. Reserve 2 tablespoons of the sauce to use for the vegetables.
• Brush remaining honey mixture over the pork loin. Roast for 25 minutes.
• Toss the vegetables with a tablespoon of olive oil and the reserved honey mixture. Pull pork roast out of the oven and add the vegetables all around it in one layer.
• Tent a piece of foil over the pork so the top doesn't get too crispy. Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Toss vegetables half way through cooking.
• Remove baking sheet from oven and let rest 10 minutes. Cut the pork in slices and serve with veggies.

SIDE NOTE:  make extra honey garlic glaze to add to meat when serving.

 

 

 

© Crackerberries 2024

Veggie (GREEN) Pork Stir-Fry - Feeding the Flock 23

14 oz. (just under 1 lb.) pork tenderloin, cubed

¼ cup flour

1½ tsp. salt

Canola cooking oil 

1 cup veggie stock

2½ cups broccoli florets

1 green pepper, chopped (I should have used red to add more color)

1 onion, peeled, chopped

4 stalks celery, chopped

½ cup soy sauce

2 tbsp. rice vinegar

Place the flour and salt in zip lock bag.  Add pork to the bag and shake to coat well.

In large skillet or WOK, add 2-3 tbsp. cooking oil and heat.  Add pork and cook until golden brown, stirring often. Remove pork and add more oil if needed.  Add the celery and onions and stir fry for about 2 minutes.  Add pepper and broccoli.  Stir fry a few more minutes. Add the pork, soy sauce, rice vinegar and veggie stock and cover to simmer about 5 minutes over medium to high heat.  Remove cover, stir until sauce thickens to desired consistency.

Enjoy,

  
 

Find out how to have VICTORY.

Liver and Onions

 

Liver and Onions

      

1 lb. liver (preferably pork) but feel free to us beef or venison
1 cup whole milk (optional)
3 medium onions
3 cloves garlic
1 cup flour
1 tbsp. salt
1 tsp. paprika
½ tsp. pepper
1 stick butter


Soaking the liver in milk for 20-30 minutes tames the taste. If you don’t like that sharp flavor that that liver has, try this.

 

Melt 4 tablespoons butter in large cast iron skillet (or other fry pan).   Add onions and garlic and cook until tender and slightly browned. Remove from pan and cover with a piece of aluminum foil to keep warm.

Combine flour, paprika and pepper in saucer. Drain milk from liver and dredge liver through flour mixture.  Coat really well and shake off excess. Dredge through a second time if there is any flour left.

In wiped out skillet add remaining butter and let it melt over moderately high heat. Add liver; cook 2-3 minutes per side until no longer pink inside. Add onions and garlic back to skillet to warm.  Serve with mashed potatoes and stewed tomatoes…or whatever your favorite sides are.

 

© Crackerberries 2020

Boston Butt

Smoked Boston Butt w/ Sweet Tangy Marinade

½ tbsp liquid smoke

½ cup brown sugar

½ tsp cayenne pepper

1 tsp thyme leaves

½ tsp ground marjoram

1 tsp onion powder

¼ cup teriyaki sauce

¼ cup cider vinegar

Place all ingredients in large zip lock bag and squeeze to blend well.  Add ¼ Boston Butt to zip lock back and let stand at least 4 ½ hours or overnight. 

Start a fire to get a good bed of hickory wood coals going in smoker grill.  Wrap meat loosely in aluminum foil.  Cook 2-2 ½ hours or until internal temperature is 165°.  Un-wrap the foil for last 15-20 minutes to brown up the Boston Butt and let stand 10 minutes before slicing or just pulling meat.

** If using a whole Boston Butt make the recipe times 4.  We only cook a quarter of the butt at a time. 

© Crackerberries 2013



Pork Chop Stroganoff

Spicy Pork Chop Stroganoff w/Mushroom Sauce & Peas

1¼ lb pork chops

2 cups plain potato chips, pulverized until the oil is coming out

2½ cups corn tortilla chips, pulverized

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

¾ tsp ground black pepper

½ cup whole wheat flour

¾ cup half & half

1 can cream of mushroom soup

½ cup water or chicken broth

2 cups egg noodles

¾ cup frozen peas

Oil for frying

Cook and drain noodles according to package directions.  Set aside.

Cut pork chops into 1½-2 inch pieces, remove bone if present.  Soak in half and half for ten minutes.

In shallow bowl combine potato chip crumbs, tortilla chip crumbs, cumin, and chili powder; toss to combine.  In a zip lock bag combine flour, garlic powder and pepper and shake to combine. 

Remove pork from half and half shaking off liquid back into the bowl.  Add pork to flour mixture and shake until all pieces are coated well.  With a few at a time dip back in half & half mixture to coat well.  Roll in chip crumb mixture.

Cover the bottom of a cast iron fry pan well with canola or corn oil and heat until hot on medium high.  Cook pork for three-five minutes per side until crisp and brown. 

Meanwhile combine mushroom soup with water or chicken broth in medium sauce pan.  Heat until it just starts to bubble and add peas and noodles.  Place mixture of noodles on plate, top with pork and serve.

© Crackerberries 2013

Pork Chops in Strawberry Chipotle Sauce

Pork Chops with Strawberry Chipotle Sauce

¾ lb pork tenderloin chops

¼ tsp garlic powder

½ tsp fresh ground pepper

1 tbsp lime juice

½ cup strawberry fig preserves

¼ cup chipotle in adobo sauce

1 tbsp vegetable oil

Chop chipotle peppers very fine.  Combine lime juice, preserves and chipotles in adobo sauce in medium sauce pan.  Heat to boiling and then reduce heat; simmer 15 minutes.

Sprinkle pepper and garlic powder on both sides of pork chops.  Heat oil in cast iron fry pan; cook chops for about 5 minutes per side on medium heat.  Spoon sauce over chops and serve.

© Crackerberries 2011

Pork & Pear Combos

Porky Pear Egg Rolls

1 lb pork tenderloin cut into bite size pieces

½ tsp fresh ground pepper

½ tsp garlic powder

½ tsp Creole seasoning

1½ tsp fresh ground gingerroot

1 tsp allspice

1 cup finely chopped pears

1 onion, chopped

1 tbsp brandied pear preserves

8 egg roll wrappers

Oil for frying

Sprinkle pork with pepper, garlic powder and Creole seasoning.  Cook in large skillet until no longer pink, remove from pan.  Cool slightly and then chop up very fine, almost minced.

Add onions and pears to same pan as pork was cooked in and sauté 5 minutes or so.  Return pork to pan and add gingerroot, allspice and pear preserves; cook just until aromatic and hot.  Remove from heat.

Let mixture cool for about 15-20 minutes.  Spoon 2 Tbsp into each egg wrapper and roll and seal like a present.  Deep fry at 350º until golden brown, turning occasionally (about 2 minutes per side); drain on paper towels and serve with fried rice and homemade duck sauce (A.K.A. Brandied Pear Preserves)

© Crackerberries 2011

Yankee Jambalaya

½ lb pork tenderloin chops

1 lb shrimp

1 onion, chopped

2 stalks celery, chopped

3 cloves garlic, minced

2 cups chicken broth

½ cup stout beer

1 qt stewed tomatoes

1 tbsp oil

¾ cup rice

1 tsp thyme

1 tsp basil

¼ tsp cayenne pepper

1 bay leaf

1½ tsp Creole seasoning

Chop pork tenderloin into ½ inch chunks; sprinkle with Creole seasoning and cook in hot oil with garlic for about 8 minutes.  Add celery and onion and cook 5 minutes longer.  Pour in chicken broth, beer, tomatoes rice, thyme, basil, pepper and bay leaf; bring to a boil.  Reduce heat, cover and cook 15-20 minutes.  Stir in shrimp and return to boil, reduce heat and cook covered about 5-10 minutes longer or until shrimp is pink and opaque.  Discard bay leaf before serving.

 

© Crackerberries 2011

Pork Pie

Meat Pie

Ingredients

2 (9 inch) unbaked pie shells I make my own but you can use the store bought ones.

1 pound ground lamb

1 pound lean ground pork

1 pound lean ground beef

2½ cups coarsely mashed potatoes

Salt to taste

Ground black pepper to taste

1½ tablespoon basil

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 egg beaten

Directions

Brown ground meats over medium heat until thoroughly cooked. Drain off grease.

Mix together cooked meat, potatoes, salt, pepper, and nutmeg and allspice.

Line a 9 inch pie dish with pastry. Spoon meat mixture into pie crust, and top with second pie crust.

Brush top crust with egg and sprinkle with coarse salt. Shield crust edges with aluminum foil to prevent burning.

Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil for final 15 minutes of baking to brown edges.

© 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

Egg Rolls

1 lb ground beef, ground pork, chicken or ham

1 tsp fresh minced ginger

¼ lb fresh bean sprouts

1 package egg roll wrappers

2 cups shredded cabbage

½ cup shredded carrot

2 Tbsp oyster sauce

3 green onions

Oil for frying

Stir fry meat and ginger in large WOK over high heat, stirring constantly until browned.

Add cabbage, bean sprouts, carrot and green onions and cook 2-3 minutes stirring often.  Stir in oyster sauce and remove from heat.

Let mixture cool for about 15-20 minutes.  Spoon 2 Tbsp into each egg wrapper and roll and seal like a present.  Deep fry at 350º until golden brown, turning occasionally (about 2 minutes per side); drain on paper towels and serve with duck sauce, hot mustard or whatever your favorite sauce is.

These also freeze well so when company shows up and you need a quick snack, pop them on a cookie sheet and bake at 400º for 10-15 minutes flipping once during cook time.

© Crackerberries 2011

Pork & Spinach Mélange

1 lb pork tenderloin cut into strips
16 oz frozen spinach
1 cup chicken broth
¼ cup teriyaki sauce
1 Tbsp corn starch
1 Tbsp vegetable oil
1 leek, chopped
1 Tbsp fresh ground black pepper
3 cups cooked white rice

Marinate pork in teriyaki sauce while cooking rice. Combine chicken broth and corn starch in small bowl; mix well and set aside. Sauté pork and leeks in vegetable oil using large wok; cook about 5-7 minutes. Add spinach and cook until hot. Create well in middle of mélange and add chicken broth mixture, stirring constantly. Cook until mixture bubbles and then blend into spinach and pork. Serve hot over rice.



© Crackerberries 2011

Boston Butt Chili

In the winter time you cook a 3 lb Boston Butt in the rotisserie using Crackerberries special spice rub mix. Then you have a nice Sunday afternoon din-din of butt and candied sweet potatoes. After that you pull some butt and have pork sand-ridges with some spicy brown mustard on fresh sub rolls on Monday, you will have just enough butt left to whip up a chili. Oh, yeah, don’t forget to cook your crock pot beans on Saturday and have them for supper and then you’ll have the leftovers for chili on Tuesday.  In the summertime, smoke that Boston Butt on the grill. 



2 cups chopped Boston Butt
2 cups navy or kidney beans
1 jalapeno pepper, diced
1 Tbsp paprika
1 cup salsa
1 cup tomato sauce
1 tsp chili powder
¼ tsp cayenne pepper







Combine all ingredients in crock pot and simmer on low for 4 hours. Serve with jalapeno parmesan biscuits or Johnny cake.


© Crackerberries 2009

Asian Steak Oriental

You know when it’s really hot (like this weekend is going to be 100º) and you don’t feel like having a big meal but you need to have some meat and veggies. This is a salad that is light and easy to throw together too. Yes, I know that the steak is a little rarer than it should be, but let me just say, the raw cabbage will help off-set that … ha ha ha.


1 lb steak (¾”-1” thick) — you could use chicken breasts or pork tenderloins
1 package Oriental-flavored ramen noodles (add a bottle of ketchup and you’ve got spaghetti ~ just kidding)
1 carrot, finely diced
½ cabbage, shredded
½ cup honey roasted peanuts
½-¾ cup Asian style dressing

Rub seasoning from ramen noodles on both sides of steak. Sear steaks and cook to your liking ~ for searing, allow 2 minutes for 1-inch thick steaks and 4 minutes for 1½-2-inch thick steaks. To sear steak: preheat grill to 500º-550º with the cover on. Place the meat on the cooking grill. Close lid and sear the first side of the steak over high heat. Flip the steak and reduce heat to medium and finish grilling indirect over medium heat turning once halfway through the remaining grilling time (about 9 minutes total for ¾-inch steak).

Break block of ramen noodles into small pieces; combine with cabbage, carrots, Asian dressing and mix well. Slice steak and arrange on top of cabbage mixture. Sprinkle with peanuts and voila…instant cool summer din-din!



© Crackerberries 2009