Balsamic Roasted Pork Loin

2 Tblspn. steak seasoning
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless pork loin roast
        (1 package that has 2 long strips of pork)

Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C).

Place pork into a glass baking dish along with marinade. 

Bake in preheated oven for about 1 hour. 

Let the roast rest for 10 minutes before slicing and serving.

Heres a link to the original RECIPE

Balsamic Glazed Pork Loin

I found the original recipe at Mel's Kitchen Cafe, but now can not seem to find it anywhere on that site! UGH. So here is what I printed out:

Balsamic Glazed Pork Loin

2 lb. boneless pork loin roast (I like the little ones from Costco)

1 tsp. ground sage

1/2 tsp. salt

1/2 tsp. pepper

1 clove garlic, minced or crushed (I always like to use a lot more than this)

1/2 c. water

Glaze:

1/2 c. brown sugar

1 Tblspn. cornstarch

1/4 c. balsamic vinegar

1/2 c. water

2 Tblspon. soy sauce

In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the pork roast. Place the roast in a slow cooker and pour in the 1/2 c. water. Cover and cook on low for 6-8 hours. Near the end of the cooking time, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.

Remove pork from slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

** I did not use a crockpot, but instead made a tinfoil envelope around the roast and cooked it in the oven at 300 degrees for about 4 hours--turned it on when we left for church and it was ready when we got home. (so I didn't need to use the 1/2 c. water)

The glaze was GREAT over the fresh steamed broccoli as well!

Pineapple Pork Stir-Fry

When I was chatting with my neighbor a week or so ago, we were both complaining about being out of dinner ideas. But when I asked what she was cooking that night, she mentioned this recipe. This was a totally new dish for my family, so we were excited about it. It was easy, different than a traditional ol' chicken dish and yummy!

Pineapple Pork Stir-Fry

(thanks Cheri!)

1 can (20 oz.) Pineapple chunks
1/2 pound pork roast, cut into strips
2 cloves garlic, pressed
1 yellow onion, cut into wedges
1 tsp. ground ginger
1 tblsp. vegetable oil
2 tblsp. soy sauce
2 tsp. cornstarch
1 small bunch (about 3/4 lb.) broccoli florets
1/2 cup toasted walnuts

Drain pineapple, reserve 1/2 cup juice. In skillet or wok, stir fry pork with garlic, onion, and ginger in hot oil. Mix reserved juice, soy sauce and cornstarch. Stir into pork mixture. Top with pineapple, broccoli, and nuts. Cover; cook 3 to 5 minutes or until veggies are crisp-tender. Remove from heat and stir all together. Serve over rice.

Cafe Rio Pork Tacos

I have only eaten at Cafe Rio in Utah once or twice, so I am not the fanatic like others I know, and don't really know if this truly tastes like the real thing. Probably not--most knock-offs are a let down. But this recipe is still REALLY good--a favorite of mine--and it came with the name "Cafe Rio Pork," so I'll stick with it.

Cafe Rio Pork & Tomatillo Dressing
(thanks to Cami Arnold for passing this along during our online recipe swap!)

1-2 lb. pork loin
1 can tomato sauce
1 can green chiles
½ c. brown sugar

Put all 4 ingredients in crockpot and cook on low for about 8 hrs.—just cook until pork can pull apart easily & shred.

**This can be adjusted depending on how much meat you need to cook or how sweet or spicy you like it.

**I love the small, individually wrapped pork loins you can get at Costco. They come individually wrapped and sold in sets of 3.

Serve in tortillas with cheese, cilantro, lettuce, tomatoes, avacado, pico de gallo, etc………….whatever you like, but make sure you don’t forget the tomatillo dressing—it is the key!!!

Tomatillo Dressing
1 Buttermilk ranch dressing packet (Hidden Valley recommended)
1 cup buttermilk
1 cup mayo (do not use low fat or fat free)
2 tomatillos, husk removed and diced (usually sold near tomatoes- they are green)
½ bunch cilantro
1 clove garlic
Juice of one lime
1 jalepeno – remove seeds- unless you like lots of spice (you could substitute a few drops of green tobasco)

Use a food processor to blend the ingredients well. Refrigerate for one to two hours before using.

**I halved the recipe and we still had more than enough, and also left out the jalepeno and/or tobasco because I didn’t’ have it, and it was still great and had enough kick.

Gnocchi with Sausage & Spinach

Gnocchi with Sausage & Spinach
(Real Simple, March 2007)

Two 9 oz. packages refrigerated gnocchi, or one 17.5 oz. package shelf-stable gnocchi
1 Tblspn. olive oil
1 medium yellow onion, finely chopped
1 lb. Italian ground sausage
1 clove garlic, minced
One 5-oz bag baby spinach
¼ tsp. salt
¼ tsp. pepper
¾ c. grated Parmesan cheese, plus more for garnishing

Cook the gnocchi according to the package directions, reserving ¼ c. of the pasta water.
Meanwhile, heat the oil in a large skillet and cook onion until softened, about 5 min.
Add the sausage and cook, crumbling it with a spoon, until browned (5-7 min.)
Add the garlic, spinach, salt & pepper and cook, tossing frequently, until spinach wilts.
Add the drained gnocchi, the reserved cooking liquid, and the Parmesan, and toss.Divide among individual bowls and sprinkle with additional Parmesan cheese.

Bethlehem Pork & Tzatziki Sauce

I made about 50lbs. of pork roast for our ward Christmas party Saturday night, which was a reinactment of Bethlehem. Because of our theme, we tried to keep our meal somewhat authentic (even though the biggest faux paux was that Jewish people don't eat pork!). We had pita bread stuffed with shredded pork with tzatziki sauce, deviled eggs, olives, cheese, nuts, olives, and fruit.
I got this seasoning recipe from my friend JoAnna, who also used this recipe for her ward party last year, but she used beef. It was a huge hit in both wards!

Bethlehem Pork (or beef)
(thanks JoAnna!)

about 4lb. pork loin roast (or chuck roast)
2 t. garlic powder
1 t. rosemary
1 t. caraway (this is the one seasoning I couldn't find, so I just left it out)
1 T. minced onion
1 1/2 t. salt
2 t. oregano
1 t. marjoram
1 t. celery seed
1/2 t. red pepper

Mix all the seasoning together. Sprinkle over meat & gently rub in. Cook meat in crockpot (with just a little broth/water to cover the bottom) on LOW for 8-9 hours, or until meat pulls apart easily. Shred and stuff in pita pocket & serve with tzatziki sauce.

Tzatziki Sauce
(thanks again to JoAnna!)

2 c. plain yogurt
2 t. garlic
1 t. salt
2 cucumbers, peeled & seeded
1/2 t. pepper
2 t. olive oil
1 t. dill weed

Put all ingredients in Cuisinart until mixed well. Keep in refrigerator.

After being on the road for a week and eating more than enough fast food, I was ready for something homemade and healthy tasting. I pulled out this recipe from my "to-try" pile and paired it with rice that my friend Juli once made for me. A great meal!

Spicy Green Beans with Pork
(thanks to Family Fun, October 2008)
http://jas.familyfun.go.com/recipefinder/display?id=50588

1 pound pork tenderloin
3 tablespoons soy sauce
2 tablespoons rice wine
1/4 teaspoon black pepper
1/4 cup chicken stock
1 tablespoon spicy bean sauce
1 tablespoon hoisin sauce
1 1/2 teaspoons chili garlic sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
1/4 cup peanut or vegetable oil
1 pound green beans, trimmed and snapped in half
3 garlic cloves, minced
1 (1-inch) piece of fresh ginger, peeled and minced
4 green onions, thinly sliced
1/4 cup toasted white sesame seeds

1. Shave the pork into thin strips. (Tip: first partially freeze it for 30 to 90 minutes.) In a small bowl, toss the shaved pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the pepper. Marinate the pork at room temperature while assembling the rest of the ingredients.
2. In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch, and set aside.
3. Heat a wok or large frying pan over medium-high heat and add the oil. When the oil is hot, add the beans and stir-fry them until they begin to brown or blister, about 10 minutes. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil.
4. Return the pan to the heat and add the pork, garlic, and ginger. Stir-fry the mixture until the pork is no longer pink, about 3 minutes. Add the green onions and cook for 1 minute.
5. Add the reserved sauce and green beans, mix well, and cook until the sauce begins to thicken, about one minute. Finally, sprinkle with the sesame seeds before serving. Makes about 5 cups.

(**I omitted the rice wine, spicy bean sauce, and chili garlic sauce because I didn't have them. I didn't substitute anything, just left them out. So instead of spicy beans and pork, it was more sweet. This also allowed my kids to actually taste it and they liked it! :)

Juli Miller's Fried Rice
(thanks Juli!)

2 c. cooked rice (she likes Jasmine, but I just used generic long grain white rice)
4-5 scrambled eggs (I didn't add milk, salt or pepper--just scrambled the eggs)
2-3 green onions, sliced
about 1 c. diced ham
handful of peas (I used about a cup)
soy sauce
Yoshida's gourmet sauce (this is the key ingredient!)

In large frying pan or wok, scramble eggs. Add in green onion, ham and peas until warmed through. Add in cooked rice. Drizzle with soy sauce, using only about 1-2 Tblspns and toss until evenly distributed. Then add in about 1/4c. gourmet sauce and toss until rice is evenly coated (you may need to add more).

(This recipe can easily be cut in half, as it makes a LOT!)

Broiled Soy-Glazed Pork with Rice and Asian Vegetables

We came home from church today and I could hear Marc's stomache rumbling--he was HUNGRY. Seriously hungry. To satisfy this type of hunger, he always wants our typical Sunday dinner...roast & mashed potatoes. However, I already planned on trying this new recipe for dinner. He was not-so-secretly disappointed. However, after all the pouting and eating was over, he said he loved it and thought this meal was great. Hope you do too!

Broiled Soy-Glazed Pork with Rice and Asian Vegetables
(MS EveryDay Food, April 2008)
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=11fb8db237588110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&rsc=header_1&autonomy_kw=broiled+soy+glazed+pork

1 1/2 cups long-grain white rice
8 ounces snow peas, trimmed
2 medium carrots, halved lengthwise and thinly sliced on the diagonal
2 red bell peppers (ribs and seeds removed), thinly sliced
1 bunch scallions, ends trimmed, cut crosswise into 3-inch lengths
2 tablespoons vegetable oil, such as safflower
1/4 cup soy sauce
Coarse salt and ground pepper
1 pork tenderloin (1 to 1 1/4 pounds), halved crosswise
1/4 cup honey

Cook rice according to package instructions; cover, and set aside. Meanwhile, heat broiler, with rack set 4 inches from heat. On a large rimmed baking sheet, toss snow peas, carrots, bell peppers, and scallions with oil and 2 tablespoons soy sauce; season with salt and pepper.
Place pork on top of vegetables, and season with salt, pepper, and 1 tablespoon honey. Broil until pork and vegetables begin to char, 6 to 8 minutes. Toss vegetables, and turn pork; drizzle pork with 1 tablespoon honey.
Continue to broil until an instant-read thermometer inserted in thickest part of pork registers 145 degrees and vegetables are charred in spots, 6 to 8 minutes, tossing vegetables once more. Remove from broiler. Cover with aluminum foil, and let rest, 10 minutes.
In a small bowl, make sauce: Stir together remaining 2 tablespoons soy sauce and honey. Thinly slice pork, and serve with vegetables, rice, and sauce.

CONFESSION: I used a bag of frozen "Asian Vegetables" which already had some sort of glaze on them--so I omitted the vegetable seasonings. I also used a bag of frozen, streamable white rice--those two cheats made this meal SUPER simple to throw together, but tasted like I spent a bit of time on it!

Baked Pork Chops

A friend in our ward brought this recipe to us after Soren was born. It was so good, not only because I didn't do the cooking, but because it was the most tender pork chop I had ever had. I made the recipe myself last night, and sure enough, the pork chop was just as tender. This is a pretty basic recipe, but the pork turns out so good. I served it over rice, which was great. My friend who made this for me also put caramelized onions on top, which was awesome and made it a bit more "gourmet", but I didn't take the time to do that last night.

Baked Pork Chops
(thanks to Audra Croft who got the recipe from www.allrecipes.com)

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine

Preheat oven to 350 degrees F (175 degrees C).
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Texas Pulled Pork

We had a serious freezer mishap yesterday. I had been making freezer meals for myself before the baby was born, and because we needed more freezer space, we finally plugged in the old fridge we've had sitting in the garage. Yesterday, I went out to get some bacon from the freezer, and realized it was not on. Something had tripped the circuit and so the fridge had not been on for at least 3 days. UGH. My entire freezer was thawed out--about 6-7 meals, 3 pork roasts, a beef roast, 4 lbs. bacon, 2 pkgs American cheese, juice concentrate, etc. UGH, UGH, UGH!

In a desperate attempt to use up some of the meat, I threw one of the pork roasts in the crockpot and pulled out this recipe I had been wanting to try. It was actually really good--my whole family, and parents (who are visiting due to their new grandsons arrival) all liked it.

Texas Pulled Pork
(?i have no idea?)

1 can tomato sauce
1 c. BBQ sauce
1 medium onion, finely chopped
1 can diced green chiles
1/4 c. chili powder (I used about 1/2 this)
1 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. cinnamon
1 can black beans, drained
2 1/2 lb. well trimmed pork loin roast
1/2 c. cilantro

Mix sauce ingredients in a crockpot. Add pork roast, then spoon sauce over pork just to cover.
Cook on high 3-4 hours or low 8-10 hours until pork is fork tender.
Remove pork to a cutting board and, using 2 forks, pull meat into shreds.
Pour sauce into serving bowl, stir in cilantro and pork.

I served this on Kaiser rolls, for a pulled pork sandwich.

Carolina Pork Twirl & Zucchini Medley

Carolina Pork Twirl
(allrecipes.com)

1 pound sliced bacon
1 (1 1/2 pound) fat-trimmed pork tenderloin
1 1/2 cups mustard-based barbeque sauce
salt and freshly ground black pepper to taste

Preheat a grill for medium heat. When hot, lightly oil the grate.
While the grill is heating, slice the pork tenderloin into flat strips similar to the bacon. Roll up strips of bacon inside strips of pork tenderloin and secure with moistened toothpicks. Season with salt and pepper.
Grill the rolls for about 10 minutes on one side, then turn over. Slather some barbeque sauce over them and cook for another 10 minutes. Remove from the grill and let rest for 2 minutes before serving.

NOTE: Since we had pork roast last night, I planned ahead and cut off thin strips of meat before cooking. I just threw them in a ziploc bag for tonights dinner. Killed 2 birds with one stone! The amount of pork/bacon you need just depends on how many you are feeding. I used long bamboo skewers and threaded 3 "twirls" onto each skewer, and that is a light portion size. I made 4 skewers of 3 twirls each for our family of 4--but remember, Ellery only ate one piece of meat, so Marc finished up the rest.

I made another new recipe tonight of zucchini and corn baked in a cheese sauce. It was good, but similar enough to a real favorite of ours, so I thought I would share the favorite instead. This doesn't have a name, so I will just call it "Zucchini Medley." I believe this was just a concoction made up by my brother-in-law, Doug Leavitt, when trying to use up all of his summer garden vegetables. It is SO good!

Zucchini Medley
(thanks to Doug Leavitt?)

1 lb. bacon, cooked and crumbled
a few zucchini, sliced thin
a few yellow squash, sliced thin
corn, sliced right off the cob (or if you don't have that, you can use frozen corn, thawed)
1 onion, diced
cheddar cheese

Cook bacon, crumble and set aside.
In the same pan, use some of the bacon grease and saute zucchini, squash, corn and onion.
Once vegetables are cooked, put bacon back in, toss, and sprinkle with cheddar cheese.

OK, so it's not low-fat, but it's SO good!

Traditional Sunday Dinner

For the past ten years, we have had the same Sunday dinner almost every week. It is easy, really good, and company worthy. Here is what it consists of:

Pork Roast
Mashed potatoes & gravy
Vegetable (typically corn, since that is what the girls will eat)
Jell-O with fruit (a tribute to our Mormon upbringing)
Rolls (optional, but if we do have them, they are Rhodes)

A note on the roasts: I buy the individual roasts that are vacuum sealed and then sold in 3's--from Costco. They are the perfect size for about 4-6 people. They are boneless, skinless and pretty much fatless--all MUSTS for me. When I get home from Costco, I just throw them in the freezer--easy. Saturday night, I take one out to thaw and then Sunday morning prep takes all of about 3 minutes. I generously salt & pepper the roast, place it on a large piece of foil and make a loose envelope around the roast. Set the foil packet in a baking dish and when I walk out the door to church, I put the roast in the oven at 300 degrees. Once we get home from church, I do all of the other prep work, then take the roast out right before eating. So the roast probably cooks for 4-4 1/2 hours. It just literally pulls apart with forks, is super tender and moist. My whole family loves it!
Rolls: if we are having rolls, I also just get them out of the freezer before church and when we get home, they are ready to bake. Easy.

This is a meal that looks and tastes like it takes a long time to make, but it is probably the simplest meal of the week!