Root Beer Pulled Pork Sammies

Ingredients

• 1 (2 pound) pork tenderloin (pork shoulder or butt can also be used)
• 1 (12 ounce) can of root beer
• 1 (18 ounce) bottle of barbecue sauce
• 8 hamburger buns

Directions

1. 1Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork.
2. 2After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.

Pork Tenderloin Medallions in Lemon-Mustard Sauce

Pork Tenderloin Medallions in Lemon-Mustard Sauce

Ingredients:

2 (12-14 oz.) sections of pork tenderloins

For the rub:

2 tbsp. Dijon mustard

1 tsp. black pepper

2 tsp. brown sugar

2 tsp. kosher salt

1 tsp. olive oil

For the sauce:

3 tbsp. unsalted butter

¼ cup shallots, finely chopped

1 cup low-sodium chicken broth

1 tsp. Dijon mustard

2 tbsp. freshly squeezed lemon juice

2 tsp. minced fresh parsley

kosher salt

Directions:

Cut off any scrawny tail ends from the tenderloins.  Slice each tenderloin into 6 equal rounds.  Pound the medallions with a meat mallet to about 1-inch thickness.  In a small bowl, mix together the rub ingredients.  Coat the medallions with the rub.  Allow to sit for a couple of hours to deepen the flavor, if desired.  Let sit uncovered at room temperature while the grill heats to medium high heat.

To make the sauce, melt the butter in a skillet over medium heat.  Add the shallots and cook until soft and beginning to color, about 5 minutes.  Stir in the chicken broth and mustard, and continue cooking until reduced by about one half.  Stir in the lemon juice, parsley and salt to taste.  Keep the sauce warm over low heat.

Transfer the pork medallions to the grill.  Grill, turning once, until cooked through and tender.  If any of the medallions begin to look dry drizzle with a bit of the sauce.  To serve, place medallions on plates and top with a couple of spoonfuls of the sauce.

Source: adapted from Made by Melissa

Caramel Apple Pork Chops

Caramel Apple Pork ChopsServes 4

4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
4 tablespoons brown sugar
salt and pepper to taste
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 tablespoons unsalted butter
3 medium tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)

1. Preheat oven to 350.

2.  In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg.  Add butter to a skillet and stir in brown sugar mixture and apples.  Simmer on medium heat until apples are tender.  Remove from heat.

3.  Heat oil in a skillet on medium-high heat.  Add chops and sear until golden brown on both sides (about 5 minutes).  Transfer pork chops to a baking dish and pour apple mixture over chops.

4. Bake, covered,  until done, about 30-45 minutes. Sprinkle with pecans.

Enjoy!Read more...

Fall Sunday Dinner For Guests ( Perfect Pork Roast )

Perfect Fall Pork Roast

1 tbsp Olive Oil                          1/4 cup dried currants
1/4c dried cranberries                   1 Granny Smith Apple ( cored, peeled, chopped)
3/4 c chopped hazelnuts                3 TBSP apricots (dried and chopped)
1 tsp hot pepper flakes                  1/2 c onion chopped
1/2 c celery chopped                     2 tsp rosemary fresh
1/2 tsp sea salt                              1/4 tsp pepper
1 TBSP garlic minced                    1/4 bourbon
2 c croutons                                  1 c chicken stock
1 1/2 lbs pork loin                          2 TBSP parsley fresh


Pre heat oven to 350 degrees.  In a saute pan, on medium heat, add the olive oil currants, cranberries, apples, apricots, onions, celery, and spices, except parsley.  Saute until onions and celery are translucent and apples are soft.  Add breadcrumbs and butter. Mix well.  Pour bourbin  and stir for four minutes.  Then

Spicy Fruit sauce for Pork or Chicken

Love to use this sauce for my Perfect Fall Pork Roast.  In the Summer, I use pineapple, but I mix it up in the fall and winter by using cherries, cranberries, whatever I like.  You can put in any fruit you like.
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1c Pineapple , crushed and canned                      1c chicken stock
1 TBSP butter                                                     1/3 c Triple Sec
2 TBSP chopped onion                                       1 TBSP Olive Oil
1 TBSP chopped shallot                                     1/4 tsp  Hot Pepper Flakes
1/4 tsp sea salt                                                     1/4 tsp pepper
1/2 teaspoon garlic powder                                 1/2 tsp arrowroot ( corn starch)

Pour olive oil in saute pan. Add onions,shallot, and hot pepper flakes in at medium heat.  Saute and stir and add the spices and butter.  After about 4 minutes, add triple sec.  Let saute until alcohol has evaporated.  About 3 minutes.  Then add chicken stock and pineapple. Turn down to a simmer.  While simmering, take arrowroot and add it to 1/2 a teaspoon of stock from the saute pan. Mix and make a paste.  After about 10 minutes, turn heat up to medium high and add arrowroot mixture.  Keep stirring until thickened. You can vary the heat by using more or less hot pepper flakes.

             Enjoy!
                   Cynthia

Perfect Fall Pork Roast

The ingredients can be adjusted to your tastes.  I use whatever dry fruit I have on hand.  I have used dates, raisins, and chestnuts.  Whatever you like.  This is a great and flavorful meal that is not difficult to prepare and can be made in advance and put in the oven right before company arrives!

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Ingredients

1TBSP Olive oil             1/4 dried currants
1/4 c dried cranberries      1 granny smith apple
3/4 c chopped hazelnuts      3TBSP dried chopped apricots
1 tsp hot pepper flakes       1/2 c chopped onion
2tsp fresh rosemary            2 TBSP chopped parsley
1/2 tsp sea salt                   1/4 tsp pepper
1TBSP minced garlic          1/4 c bourbon
2 c croutons                     1 c chicken stock
1 1/2 lb pork loin



Pre heat oven to 350 degress.

In a suate pan, add the first eleven ingredients.  saute on medium heat until the onions are translucent and the apples are soft.  Add the breadcrumbs and butter and mix well.  Add bourbon and cook for four minutes.  Then add chicken stock and parsley.  Stir until liquid is soaked up. Remove from heat.

Butterfly cut the pork loin so you can create a pocket to put the stuffing into.  Pound the meat thin.  Place the stuffing over the pork, except the last two inches.  Tie with kitchen twine to keep togther when roasting. You now have a roll with the stuffing inside.  In a large saute pan, pour some olive oil and sear all sides and ends.  Then place in a baking dish and bake for an hour.

I like to serve this with potatoes, veggie, and bread.


               Enjoy,    
                         Cynthia