Apricot Glazed Pork Loin

BYU 33rd Sisters BBQ cookbook (spring 2010)

Ironically, the day we had this RS activity, a freak storm blew in and it hailed and snowed on us.  

 

 

 

Kalua Pork

3 lb pork butt
2 cups water
1 tsp liquid smoke
1/4 cup Hawaiian salt (or rock salt or sea salt)

Place pork fat side up in roasting pan.  Combine water and liquid smoke, pour over meat.  Sprinkle with salt.  Cover and roast in oven/crock pot at 400 degrees for 3 hours. Remove from pan and shred.  Serves 6.

Stuffed Pork Tenderloin
Prep: 20 min, Bake: 20 min (it's always taken me about twice that), Makes: 4 servings

2 cups torn fresh spinach (I use frozen)
1/2 cup frozen artichoke hearts, thawed & chopped (I used the jarred or canned kind)
1/3 cup finely shredded Parmesan
1 tsp snipped fresh rosemary (or a dash of dried)
1 1-lb pork tenderloin
1/2 cup frozen apple-cranberry juice concentrate, thawed
1/4 cup balsamic vinegar

Preheat oven to 425. For stuffing, in a large skillet, cook the spinach in a small amount of water until just wilted; drain well (or use frozen, squeezing out as much moisture as possible). In a small bowl, combine the spinach, artichoke, cheese and rosemary.

Slice the tenderloin lengthwise, almost all of the way through, making a pocket. Spoon stuffing into the pocket (the filling will be exposed). Place in a shallow roasting pan, stuffing side up. Insert a meat thermometer. Roast, uncovered, for 20-25 min, or until thermometer registers 155 degrees. (The temp of the meat will rise 5 degrees during standing.)

Meanwhile, for glaze, in a small saucepan, combine the juice and vinegar. Bring to boiling, reduce heat, simmer uncovered for about 15 min, or until mixture measures 1/3 cup. Spoon over pork during last 10 min of roasting. To serve, bias-slice the pork.

**Notes: Where there are just two of us currently eating "adult" food, I made this, then cut it in half before roasting and froze one half of it. Then thawed it at a later date to roast. It worked perfectly! It's pretty easy, even though it sounds a little intimidating...something about the words "stuffed," "meat thermometer," "glaze," and "bias-cut" can be a bit intimidating, but don't let them throw you! :-)

Pork Loin with Mushrooms, Garlic & Sage Pan Jus

Eric Ripert www.aveceric.com
Serves 4

The Pork Loin and Jus:
2 pound loin of pork, trimmed and tied
2 tablespoons olive oil
1 head of garlic, cloves separated, unpeeled
2 bay leaves, lightly crushed
3 sprigs sage
¼ cup white wine
½ cup chicken stock
fine sea salt and freshly ground pepper

The Mushrooms:
12 ounces wild mushroom medley, such as morels, porcini, chanterelles or oyster mushrooms
2 tablespoons canola oil
2 tablespoons butter
1 small shallot, finely minced
2 teaspoons finely minced garlic
2 springs thyme
fine sea salt and freshly ground pepper

Directions
1. For the pork, tie the pork loin with kitchen string: once lengthwise and every inch crosswise. Season the loin very well with salt and pepper.

2. Heat the olive oil in large sauté pan over medium high heat. Carefully add the pork loin to the hot pan and sear on all sides until golden. Add the whole garlic cloves and lower the heat and continue roasting for 25-30 minutes.

3. While the pork loin is roasting, prepare the mushrooms by trimming and cleaning all of the mushrooms. Heat a sauté pan with the oil and butter, add the minced shallots, garlic and thyme leaves, cook until soft, about 3 minutes. Add the mushrooms and continue cooking until the mushrooms are tender about 5 minutes. Set aside.

4. Check the doneness of the pork loin by inserting a meat thermometer into the loin, it should register 145° F. (It will continue cooking while resting.) Transfer the loin to a cutting board and let rest.

5. Place the pan back on the burner over medium heat; add the bay leaves and sage and deglaze the pan with white wine. Reduce the wine by half and add the chicken stock and bring to a simmer and lightly reduce again. Add the sautéed mushrooms to the sauce and remove from heat and let sit to infuse for about 5 minutes. Slice the pork loin into ½ – inch thick slices and lay 3 slices on a plate. Place the mushrooms over and around the pork loin, spoon the sauce around and serve immediately.

My notes: Don't season the pork too liberally, it can get too salty. Using a red wine is too heavy, so stick with white, or use chicken stock as a substitute. I just used whatever mushrooms were packaged at the grocery store, mostly because I don't know what those other ones are;-)

Grilled Brine Pork Chops

4 Double thick pork chops

2/3 C Table Salt

1 C Brown Sugar

1 T Black Peppercorns

1 T Mustard Powder (Can use mustard or Dijon Mustard too)

2 C Cider Vinegar, Heated

1 pound Ice Cubes

In a plastic container put the salt, sugar, peppercorns and mustard powder. Add the hot vinegar and stir to dissolve. Let mixture sit for 5-10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for NO LONGER then 1-2 hours. Remove chops from container, rinse and pat dry. Brush with oil on both sides and cracked pepper. Grill on medium high heat for 6 minutes on each side. Put on a plate and cover with foil and let rest for 5 minutes before eating.

Cranberries - November cooking club

Hot Cranberry Swizzle Punch

-Glenny Riley

3 whole cinnamon sticks
8 whole cloves
A pinch of powdered nutmeg

8 cups cranberry juice
6 cups unsweetened pineapple juice cups water
1 1/2 cup brown sugar

1. Place spices in piece of cheesecloth and tie with a string.
2. Pour juices and brown sugar into a crock pot. Stir punch.
3. Add the spice bag.
4. Cover and simmer for 4 hours. Stir Occasionally.
5. You can add more water if too strong or more sugar to taste.
6. Remove spice bag.
8. Slice an orange and add to punch for a pretty display.
7. Serve Hot Cranberry punch.

Holiday Glazed Pork Roast

-Bonnie Wakefield

4 lbs boneless pork loin roast

2 tsp cornstarch

1/4 tsp cinnamon

1/8 tsp salt

1/2 tsp grate orange peel

2 T. orange juice

2 T. dry sherry (or substitute more orange juice)

1 14-oz can Ocean Spray Whole Cranberry Sauce

1 large red onion, cut into 6-8 wedges OR 12 small whole onions, peeled

Combine cornstarch, cinnamon, salt & orange peel in small saucepan. Stir in orange juice, sherry and cranberry sauce. Cook and stir over medium heat unitl thickened. Set aside.

Place roast in shallow roasting pan. Insert meat thermometer. Roast at 325 for 1 hour. Place onion wedges around pork. Spoon about 1/2 cup cranberry mixture over roast and onions. Continue to roast for 30-60 min or until meat thermometer registers 155-160 degrees.

Let stand 5-10 min before slicing. Serve with remaining cranberry mixture.

Cranberry Salad

-Deyce Peterson

2 c. cranberries

2 c. marshmallows

3/4 cup sugar

3/4 cup crushed pineapple, drained

2 c. diced, unpeeled apples

1/2 cup chopped nuts

1 cup heavy cream, whipped

Blend cranberries in blender. Combine with sugar and marshmallows and let site overnight. In a medium bowl, stir together apples, pineapple & nuts. Add cranberry mixture. Fold in whipped cream.

Cranberry Arctic Salad
-Jen Brady

6 oz cream cheese
2 T sugar
dash salt
2 T mayo
Mix together till smooth. Mix in:
1 lb can whole cranberries, undrained (or cranberry sauce with whole cranberries)
8 oz crush pineapple, drained
1/2 cup chopped pecans

Whip 2 cups of heavy cream and fold into above mixture. Pour in 9x13 pan and freeze for at least a few hours.

White Chocolate Chip Craisin Cookies

-Deyce Peterson

1 c unsalted butter

1 c brown sugar

3/4 cup sugar

2 eggs

1 T. vanilla

3 c flour

1 tsp soda

3/4 tsp salt

1 cup craisins

1 1/2 cups white chocolate chips

1 cup pecans, chopped

Preheat oven to 350. Cream butter and sugars. Beat in the eggs