1 pork loin
sunmaid fruit raisons, craisons, apples, apricots or whatever fruit you like
honey
apricot jam or orange marmalaid
garlic powder, salt, pepper, onion powder, thyme
poke hole with long wooden spoon through center of loin (end to end, not top to bottom)
fill with fruit
mix together honey jam and spices
put most of glaze on pork but save some for after it's cooked
bake 350 20 minutes per pound if boneless. if it has a bone cook 30 minutes per pound. Fat side faces up.
Recipe by: Arin Gunn-Russell
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Cracker Covered Pork Chops
crushed ritz or butter crackers
pork chops
butter
2 eggs
dip porkchops in crushed ritz crackers with salt
place butter chunks in between pork chops
bake 375 30 minutes
Recipe by: Allrecipes.com
Sausage Cornbread Casserole
Ingredients
- 1 pound ground pork breakfast sausage
- 1 (16 ounce) package dry corn bread mix
- 1 (15 ounce) can cream style corn
- 5 fluid ounces water
- 1 medium onion, diced
- 4 fresh jalapeno peppers, diced
- 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
- In a medium bowl, mix corn bread mix, cream style corn and water.
- Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish.
- Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.
Recipe by Christian from allrecipes
Short Ribs
SHORT RIBS
1 CUP OF RED WINE
3 TBSP DIJON MUSTARD
1/2 ONION DICED
2 cups beef broth
egg noodles
PUT SALT AND PEPPER ON THE SHORT RIBS AND THEN BROWN THEM IN A PAN.
THEN POUR INTO THE CROCKPOT AND PUT THE RIBS LAST. COOK ON LOW FOR 8 HOURS AND SERVE OVER EGG NOODLES.
PS. TAKE THE SHORT RIBS OFF THE BONE BEFORE SERVING.
in the crockpot pour
1 CUP OF RED WINE
3 TBSP DIJON MUSTARD
1/2 ONION DICED
2 cups beef broth
egg noodles
PUT SALT AND PEPPER ON THE SHORT RIBS AND THEN BROWN THEM IN A PAN.
THEN POUR INTO THE CROCKPOT AND PUT THE RIBS LAST. COOK ON LOW FOR 8 HOURS AND SERVE OVER EGG NOODLES.
PS. TAKE THE SHORT RIBS OFF THE BONE BEFORE SERVING.
in the crockpot pour
Recipe by Aja Marshall
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