Tag Archives: pork

Slow Cooker Banh Mi Pork

12 Mar

this was really good with the combo of cucumbers, carrots, and pork!   yummy!


Slow Cooker Banh Mi Pork
adapted from slenderkitchen


  • 2.5 lbs.  pork loin
  • 1 jalapeno, diced (or more)
  • 1-2 tbsp. fresh ginger, minced
  • 8 cloves garlic, minced
  • 1/2 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/3 cup brown sugar
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • Cilantro


  1. Add the pork to the slow cooker.
  2. Mix together the jalapeno, ginger, garlic, soy sauce, vinegar, and sugar.
  3. Pour over the pork. Cook for 4 hours on low. Serve with shredded carrots, cucumber, and cilantro.

Cranberry-Apple Pork Roast

6 Nov

this came out a little too sweet with both apples and cranberries, but it was still good – served it over rice…


Cranberry-Apple Pork Roast
adapted from parents magazine

1 14 ounce can whole-berry cranberry sauce
1 1/2 teaspoons grated orange zest
1/4 cup orange juice
1/3 cup shallots
1 tablespoon cider vinegar
1 inch section of fresh ginger, peeled and grated
1 teaspoon Dijon mustard
2 pounds bonelesss pork loin roast, trimmed and patted dry
Salt and pepper to taste
2 tart apples, peeled, cored, and cut into 1-inch pieces

Make It
1. Stir together the first seven ingredients in the slow cooker.

2. Season the pork roast all over with salt and pepper and place it in the slow cooker. Spoon some of the sauce over the roast.

3. Cover and cook on low for 6 to 8 hours, or until the pork is fork-tender. Add the apples during the last hour of cooking.

Pork Chops with Cranberry-Maple Pan Sauce

4 Oct

these came out delicious! served them with some stop top and broiled broccoli YUM!



Pork Chops with Cranberry-Maple Pan Sauce
adapted from

4 1-inch-thick bone-in pork chops (i used boneless)
2 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
1-1/2 Tbs. olive oil
1 cup fresh or frozen cranberries
1/2 cup lower-salt chicken broth
1/2 cup pure maple syrup
2 tsp. cider vinegar
2 tsp. Dijon mustard

Pat the pork dry and season with 1 tsp. of the thyme, 1-1/4 tsp. salt, and 3/4 tsp. pepper.

Heat the oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot. Add the pork chops and cook without moving until the pork is browned around the edges and easily releases when you lift a corner, 3 to 4 minutes. Flip the pork chops and continue to cook until firm to the touch and an instant-read thermometer inserted horizontally into a chop close to but not touching the bone registers 140°F, about 9 minutes.

Transfer the chops to a plate and cover loosely with foil to keep warm. Add the cranberries, chicken broth, maple syrup, cider vinegar, mustard, and the remaining 1 tsp. thyme to the skillet and raise the heat to medium high. Cook, whisking to incorporate the mustard and any browned bits from the bottom of the pan, until the cranberries soften and the liquid has reduced to a saucy consistency, about 7 minutes.

Return the pork chops and any accumulated juice to the skillet, turning to coat both sides. Serve the pork chops with the sauce.

Slow Cooker Shredded Korean Pork

17 Jun

I ended up making this one twice. Forgot to take a picture the first time and it was so good I made it again! Yum!


Slow Cooker Shredded Korean Pork
adapted from slender kitchen

3 lbs. lean pork loin
1/2 cup brown sugar
1/3 cup soy sauce
10 cloves of intact garlic
1/2 red onion, diced
2 jalapenos, diced (or substitute 2-4 tbsp. Sriracha)
1-2 inches fresh ginger root, peeled and grated
2 tbsp. rice wine vinegar
2 tbsp. sesame seeds

Combine the sugar, soy sauce, red onion, jalapenos, ginger, rice vinegar, sesame seeds in a small bowl.
Add the pork and garlic to the crock pot and cover with the sauce.
Cook for 8 hours on low. When it has 30 minutes left to cook and the pork can be easily shredded with a fork, break it into larger pieces. Continue cooking without the lid on so the sauce thickens up. Finish shredding the pork.

Prosciutto and Spinach Stuffed Pork Loin

29 Jan

This pork looked so pretty and delicious when it was done and served. I thought it would be delicious with feta, prosciutto, and spinach! We couldn’t really taste the feta so that was a waste of perfectly good feta and the prosciutto too. Oh well. This was good but not as good as expected. Served it with so e brown rice medley


Prosciutto and Spinach Stuffed Pork Loin
adapted from betsylife

1-10oz package frozen chopped spinach, thawed
2/3 cup feta cheese
2 garlic cloves, minced
1/2 tsp red pepper flakes
3 T olive oil
salt and pepper
3lb pork loin, butterflied
4 oz thinly sliced prosciutto
3/4 cup low sodium chicken broth

Preheat oven to 400 degrees
Squeeze any excess moisture from the spinach. Combine spinach, feta, red pepper flakes, and 2 T of olive oil in a small bowl.
Lay the pork loin on a flat work surface. Generously season the inside with salt and pepper. Line with prosciutto and top with spinach mixture. Roll up the loin and tie with kitchen twine at 1/2 inch intervals.
Heat the remaining tablespoon of olive oil in a large, oven proof skillet. Add the loin and cook until browned on all sides, about 10 minutes.
Add chicken stock and scrape the pan to remove any browned bits. Transfer the skillet to the oven and roast for 40-45 minutes until the internal temperature reaches 145 degrees.
Remove from the oven and allow to rest, covered in foil, for 15 minutes before slicing

Pernil style pork tenderloin

20 Nov

When I first read this recipe I thought it would be harder than it actually was! It came together pretty quickly and easily. Best of all it was delicious! So good! Next time and there will be a next time I’ll double the recipe! Served it with some quinoa/rice mix and Goya ripe plantains yum!


Pernil-Style Pork Tenderloin
adapted from fine cooking

3 large cloves garlic, coarsely chopped
2 small shallots, coarsely chopped
4 Tbs. extra-virgin olive oil
1 Tbs. distilled white vinegar
1 tsp. chili powder
3/4 tsp. ground cumin
3/4 tsp. dried oregano
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
1 1-1/4-lb. pork tenderloin
4 lime wedges

Position a rack in the center of the oven and heat the oven to 400°F.

In a food processor, combine the garlic, shallots, 3 Tbs. of the oil, the vinegar, chili powder, cumin, oregano, sugar, 3/4 tsp. salt, and 1/4 tsp. pepper. Pulse for several seconds to make a paste.

Cut the tenderloin in half crosswise and then butterfly both halves by holding a knife parallel to the cutting board and cutting a lengthwise slit to within 1/2 inch of the other side of the tenderloin. Spread 1 Tbs. of the paste inside each slit. Tie with kitchen string or secure with toothpicks and season with salt and pepper.

Heat a heavy-duty, ovenproof, 10-inch skillet over high heat until hot and add the remaining 1 Tbs. oil, swirling the pan to coat the bottom. Add the tenderloins and sear on all sides until golden-brown, 3 to 4 minutes total. Transfer the skillet to the oven and roast for 8 minutes. Turn the tenderloins over and spread the remaining paste on top. Roast until an instant-read thermometer inserted in the thickest part of each registers 145°F, about 6 minutes more. Transfer to a cutting board, remove the string or toothpicks, and let rest for 5 minutes. Slice 1/2 inch thick and serve with the lime wedges.

hoisin glazed pork mu shu casserole

29 Oct

We got cabbage in the fresh box… Didn’t want to make cole slaw with it. Then I remembered I had seen a recipe using cabbage in rachael rays magazine. Figured I’d give it a shot. It was ok… Needed more flavor. More hoisin?


hoisin glazed pork mu shu casserole
adapted from rachael ray magazine

1 1/4 pounds pork tenderloin, cut into 1-inch pieces
1 1/2 teaspoons Chinese five-spice powder
4 tablespoons canola oil
1/2 head savoy cabbage (about 12 oz.), cored and sliced
1 piece (2 inches) fresh ginger, peeled and finely chopped
4 cloves garlic, finely chopped
1 cup long-grain rice
1 carrot, peeled and thinly sliced
2 cups chicken broth
6 tablespoons hoisin sauce, plus more for serving
Thinly sliced scallion, for garnish
Chopped cilantro, for garnish

Preheat the oven to 425 degrees . Season the pork with the five-spice powder and salt. Heat a heavy 12-inch covered casserole pan (preferably cast iron) over high. Add 2 tbsp. oil and the pork. Cook until the pork is golden-brown on the outside but still rare in the center, 3 to 5 minutes. transfer to a baking sheet.
Reduce the heat to medium, then add the remaining 2 tbsp. oil to the pan. add the cabbage, ginger and garlic. Season with salt and saute until the cabbage begins to wilt, about 2 minutes. Stir in the rice and carrot, then the broth and 3 tbsp. hoisin sauce; bring to a boil. Cover and bake until the rice is tender and the liquid is absorbed, about 20 minutes.
Remove the pan from the oven. Preheat the broiler. Toss the pork with the remaining 3 tbsp. hoisin. Nestle the pork into the rice mixture and broil until the pork is glazed, 5 to 7 minutes. Sprinkle with scallions and cilantro; serve with more hoisin.


29 Jul

This was uber delicious! Yum!


adapted from Pinch of Yum

2/3 cup soy sauce
1/2 cup water
3.5 tablespoons sesame oil
4 tablespoons honey + 2 tablespoons sugar
2 dashes fish sauce
6 tablespoons rive vinegar + a squeeze of lime if you have it
10 cloves finely minced garlic
1 piece fresh grated ginger (2 tablespoons)
Dash red pepper flakes
6 tablespoons hoisin sauce
1½ lbs. pork cut into thin strips
9 oz. rice noodles
chopped scallions, chopped peanuts

Whisk all the sauce ingredients together (soy sauce, water, oil, honey, sugar, fish sauce, vinegar, garlic, ginger, peppers, and hoisin).

Marinate the pork in the sauce overnight or for at least a few hours.

Heat a nonstick skillet over medium high heat and stir-fry the pork until browned on the outside.

Cook your rice noodles according to package directions. Keep a little bit of liquid with the noodles to make sure it doesn’t dry out. Top with pork, scallions, peanuts, and extra sauce of choice (more hoisin sauce, soy sauce, sweet chili garlic sauce, sesame oil, etc). This is definitely a build-your-own kind of thing – just throw whatever you like in there with the noodles.

Pork and Edamame Fried Rice

18 May

I had some pork to use up. Fried rice sounded good! This version was ok… Definitely like the other fried rice I made recently better!


Pork and Edamame Fried Rice
adapted from myrecipes.com

2-3 cups cooked rice
3 tablespoons oil, divided
1 tablespoon chopped peeled fresh ginger
3 garlic cloves, minced
6 ounces pork trimmed and cut into thin strips
1/2 cup shelled edamame
1/2 cup preshredded carrot
3/4 cup diagonally cut green onions
1/2 cup (1/4-inch-thick) slices red bell pepper, each cut in half
2 tablespoons low-sodium soy sauce
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons seasoned rice vinegar
1 tablespoon Thai chili sauce (such as Sriracha)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted, dry-roasted peanuts


Heat 1/2 teaspoon oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 1 minute. Add pork; sauté 3 minutes or until pork loses its pink color. Place pork mixture in a large bowl; cover and keep warm.
Add 1 teaspoon oil to pan. Add edamame and carrot; sauté 2 minutes. Add onions and bell pepper; sauté 2 minutes. Add carrot mixture to pork mixture in bowl; keep warm.
Heat remaining 2 1/2 tablespoons oil in pan. Add cooked rice and soy sauce to pan; sauté 3 minutes. Return pork mixture to pan. Stir in broth and next 5 ingredients (through black pepper); cook 2 minutes or until thoroughly heated. Spoon 1 1/2 cups fried rice mixture onto each of 4 individual plates; top each serving with 1 1/2 teaspoons peanuts.

Pork carnitas

27 Feb

I’ve always seen pork shoulder listed as an ingredient in recipes. I’ve always used pork loin instead. Every time I’ve walked past the pork shoulder in the grocery store it looked way too fatty! But this time I decided to give it a try. $.79 a lb why not? Well I’ve learned my lesson! I am not a pork shoulder fan! It did end up way too fatty for our liking. Threw more of it away than ate it! That was with trimming the fat before cooking. And trying to scoop out non-fat pieces. Never again. I’m sticking to pork loin from now on. The carnitas themselves were ok… Didn’t really taste too much besides pork 🙂


pork carnitas
adapted from a year of slow cooking

The Ingredients.

2 pounds pork shoulder
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
corn tortillas

The Directions.

Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.

Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Shred meat fully and serve on warmed corn tortillas with desired toppings.