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Stuffed Loin Of Pork
This takes two days of preparation.
Lay the loin - rind side down - on a tray.
Sprinkle with salt 20g per kilo of pork, pepper 10g per kilo of pork and garlic.
Leave overnight in the fridge or a cool larder.
Remove from the tray and drain off all the liquid produced.
Roughly chop all the herbs and sprinkle liberally over the pork.
Roll and tie with string.
Leave it to rest for about 6 hours before cooking in a medium hot oven.
Stuffed Grilled Pork Chops
Prepare grill.
Combine water and butter in batter bowl; microwave until butter is melted.
Chop apple, onion and walnuts in food chopper.
Combine apple, onion, walnuts and stuffing with butter mixture.
Slice a pocket in side of pork chops with 5-inch self-sharpening knife without cutting through opposite side.
Stuff each chop with 1/4 cup stuffing mixture.
Grill chops over medium-high heat for 10 minutes.
Turn chops using bar-b-boss.
Continue grilling for 10-15 minutes or until pocket thermometer reads 170 degrees.
Stuffed Caribbean Pork Roast
To prepare jerk seasoning: combine green onions, garlic, chili pepper, allspice, thyme, nutmeg, cayenne, and lime juice in a blender; puree the mixture.
Store in a covered glass container in the refigerator.
To use, rub 2 teaspoons jerk seasoning over the surface of the meat.
Let stand at least one hour before cooking.
Overnight marinating enhances flavor.
Prepare meat: have butcher crack the rib bone along the length for easy serving.
Cut pockets across the loin at 3/4″ intervals to hold the stuffing.
Rub jerk seasoning over roast, place in oven roasting bag and refigerate at least 2 hours or overnight.
To calculate microwave cooking time, allow 12-13 minutes per pound of roast on medium 50 % power.
Combine celery, onions, garlic and margarine in a 2-quart glass measure; cover with vented plastic wrap and microwave on high 2 1/2 minutes.
Add rice, pineapple, banana, cheese, lime zest, lime juice, rum, pineapple juice and ginger; stir to combine.
Spoon stuffing into pockets in roast and place the remainder in a 1-quart casserole.
Return roast to oven cooking bag and close the end of the bag loosley, leaving an opening the diameter of a quarter.
Place bag with meaty side down in a 2-quart rectangular dish.
Microwave on medium power for half the calculated time.
Turn roast over and continue to microwave on medium for remainder of the time determined.
At the end of the cooking time, roast should reach 150 degrees internally.
Cover with foil and let stand 10 minutes until temperature has reached 160 degrees.
If it has not, remove foil and microwave meat 5-10 minutes longer, or until it reaches the temperature.
During standing time, microwave remaining stuffing on high 3 minutes.
Stuffed Barbecue Pork Loin
* pocket cut thru the center for stuffing.
Make the stuffing: combine all stuffing ingredients in a 4 quart Microwave-safe bowl.
Stir well to blend.
Cook, uncovered, on high for 20 minutes or until thickened note: stuffing will turn into a black, tar-like mass ~- this is o.
Cool to room temperature.
Drain stuffing in a metal colander over a deep bowl to catch drippings.
While draining, proceed with rest of dish.
To make roast: mix the garlic, cumin, cayenne, ketchup, soy sauce, and worcestershire sauce.
Add drainings from stuffing; mix well.
Using a spoon, stuff the stuffing into the pocket of the pork.
Close the open end of the pocket with tooth picks or poultry skewers.
Place the pork in a foil-lined roasting dish.
Pour 1 cup of the sauce over the pork, covering it completely.
Roast in a preheat 350 fahrenheit oven for about 45 minutes, basting 2 times and using half of the remaining sauce to baste each time.
Remove roast from pan.
Cover with aluminum foil and let it stand for about 15 minutes before you slice it.
Heat pan drippings and sauce and serve along side of pork.
Stuffed Boneless Pork Loin With Apples Pt 2
From the new “joy of cooking,” by irma s.
Rombauer, marion rombauer becker.
Stuffed Boneless Pork Loin With Apples Pt 1
Prepare pork and stuffing: melt butter in a large skillet over medium-low heat.
Add onions; cook, stirring often, until softened and golden brown, about 15 minutes.
Add dried apples, cider and wine.
Bring to a boil.
Reduce heat to low, cover, and cook until the apples are no longer chewy but retain some texture, about 20 minutes.
If the liquid cooks off before the apples are done, add more cider or juice; if liquid remains in the pan when the apples are done, boil it off.
The mixture must be very dry.
Remove from heat.
Stir in bread crumbs.
Mixture must be stiff enough to hold its shape when formed into a ball.
Add sage, salt, pepper and nutmeg.
Position a rack in the center of the oven.
Preheat the oven to 450 degrees.
Make 14 incisions in pork loin.
Toss together garlic, sage, salt and pepper.
Stuff the incisions with the herbed garlic; rub the remaining herb mixture over the roast.
Turn the roast fat-side down.
Make a long, straight cut lengthwise down the center of the loin just to the center of the meat.
Then, starting inside that cut and holding the knife at a slight angle, make a cut to the left and a cut to the right, both about 1 1/2 inches deep.
This is called a “y” cut, because if you could see a cross section of the meat, it would look like an inverse “y.
” spread about 2 cups of the stuffing inside the roast; reshape the roast.
Bake extra stuffing in a buttered dish with the roast.
Tie the roast at 2-inch intervals and place it upside-down on a rack in a roasting pan.
Roast for 10 minutes.
Reduce the oven temperature to 250 degrees; roast for about 1 hour.
Then turn the roast right-side up and cook until a meat thermometer inserted in the thickest part of the meat registers 150 to 155 degrees, 10 to 20 minutes more the temperature will continue to rise about 5 degrees out of the oven.
While the pork roasts, prepare sauce: in a saucepan, combine apples and cider.
Bring to a boil.
Reduce heat, cover, and simmer until translucent, about 20 minutes.
Strain through a fine sieve or food mill set over a bowl, pushing the apple pulp through with a spoon if using a sieve.
Return the liquid and apple pulp to the saucepan.
Add sugar.
Bring to a boil, then reduce the heat and cook until it thickens and begins to sputter, 10 to 15 minutes.
When the roast is done, remove to a cutting board, cover loosely with aluminum foil, and let stand for 15 minutes.
Skim off the fat from the pan juices, place the roasting pan over medium heat, and add cognac.
Bring to a boil, stirring to loosen and dissolve any browned bits, then add the liquid to the apple puree and boil down if necessary to thicken.
Stir in butter.
Season to taste with lemon juice, salt and pepper.
Slice the pork, pour the sauce over the slices, and serve.
Comments: this recipe calls for a lesson in dried apples, which can vary greatly in tenderness and moisture content.
The natural variety, sold at health-food stores, requires longer cooking and more liquid than supermarket dried apples.
Some natural dried apples balloon during cooking, producing half again as much stuffing as you need.
Any extra stuffing can be baked in a small casserole alongside the pork and basted with a little butter, apple juice or chicken stock, the cookbook authors suggest.
Continued in part 2.
Stuffed Baked Pork Chops
Preheat the oven to 325 degrees.
Combine the raisins, grated lemon peel, lemon juice and apple and season with salt and pepper.
Make a pocket in the side of each pork chop and stuff some of the mixture inside.
Close each chop with toothpicks.
Season with salt and lightly dust with flour.
Heat the oil in an iron skillet.
Add the chops and brown them brief on each side.
Season with fresh pepper.
Cover skillet with foil and bake for 30 to 40 minutes.
Stirred Eggs W Pork And Shrimp
Mince pork.
Shell and devein shrimp; if large, cut in two.
Mince scallion and ginger root; then combine with cornstarch, cold water, sherry, soy sauce and salt.
Add to pork and shrimp, and toss to coat.
Heat oil.
Add pork and shrimp and stir-fry until pork begins to brown and shrimp turn pinkish 2 to 3 minutes.
Remove from pan.
Beat eggs in a bowl; then stir in pork and shrimp.
Heat remaining oil.
Add egg mixture and cook until done as in “basic stirred eggs”.
Serve at once.
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Stirred Eggs And Pork 3
Soak dried mushrooms.
Mince or grind pork.
Dice bamboo shoots and soaked mushrooms.
Beat eggs, together with soy sauce and sesame oil.
Then stir in pork and vegetables.
Heat oil.
Add egg mixture and cook as in “basic stirred eggs”, until mixture begins to set.
Scrve at once.
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Stove-Top Bbq Pork Chops
Serve with baked potato with sour cream buttered carrots chocolate chip cookies milk.
Trim fat from pork chops.
In large non-stick skillet, heat oil over medium-high heat; cook pork chops, turning once, for 5 minutes or until browned on both sides.
Transfer to plate; set aside.
Add onion to skillet; cook over medium heat, stirring, for 4 minutes or until softened.
Meanwhile, in small bowl, combine ketchup, vinegar, worcestershire sauce, sugar, mustard and pepper; pour into skillet.
Bring to boil; return pork and any accumulated juices to skillet, turning to coat.
Reduce heat to simmer; cook, stirring and turning pork chops occasionally, for about 8 minutes or just until only a hint of pink remains inside pork chops and sauce is thickened.
If the sauce is too thick, stir in 1 tablespoons of water at the end.
Stirred Eggs And Pork 2
Slice pork paper-thin or shred.
Slice fresh mushrooms.
Mince scallion stalks.
Beat eggs together with water.
Heat oil.
Add eggs and cook over medium-high heat as in “basic stirred eggs” until half done.
They should be quite moist.
Remove from pan.
Heat remailling oil.
Add scallions and stir-fry a few times until translucent.
Add pork; stir-fry until it loses its pinkness about 2 minutes.
Add mushrooms and salt; stir-fry until mushrooms begin to soften.
Return eggs and cook, stirring, until they just begin to set.
Serve at once.
Variations:.
For the fresh mushrooms, substitute 4 or 5 dried mushrooms soaked, sliced.
For the water, substitute 1/4 to 1/2 cup milk.
In step 5, add with the mushrooms 1/4 cup bamboo shoots, sliced.
In step 6, when returning the eggs, stir in a mixture of 1 tablespoon sherry, 1 tablespoon soy sauce and 1/2 teaspoon sugar.
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Stirred Eggs And Pork 1
Slice pork paper-thin, or shred; then add soy sauce and toss.
Beat eggs lightly with salt.
Heat oil almost to smoking.
Add pork and stir-fry to brown lightly about 2 minutes.
Add eggs and cook over medium-high heat, as in “basic stirred eggs”, until they begin to set.
Serve at once.
Variation: in step 1, toss the pork in a mixture of 1 tablespoon soy sauce, 1 tablespoon sherry, 1 teaspoon cornstarch and the salt.
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Stir-Fry Pork With Pea Pods (Lf)
Trim all visible fat from the chops, and slice the meat into thin strips, about 1/4-inch thick, and 1/2 to 1-inch wide.
Heat the oil in a wok or large skillet over medium heat, then add the pork and brown, stirring often.
Mix together the black pepper, soy sauce, garlic, ginger, sesame seeds, and water, and add to the browned meat.
Add the onions.
Cover, reduce heat, and let simmer for about 30 minutes, until the pork is cooked through, stirring occasionally.
Add more water if necessary to prevent sticking.
Meanwhile, cook the pea pods according to package directions, without added salt.
Add the cooked pea pods to the pork, stir, and serve.
Stir-Fry Pork And Peppers
In a bowl, combine five spice powder, sherry, soy sauce, garlic and ginger.
Add pork, stir well and let stand 30 minutes.
Cut onions in eighths and separate in layers.
Heat 2 tablespoons of oil in a skillet or wok.
Drain pork, reserve marinade.
Add pork to oil and stir-fry 5 minutes.
Remove from skillet and keep warm.
Add remaining oil to skillet.
Add onions, bell peppers, mushrooms and water chestnuts.
Stir-fry 3 minutes.
Add vegetable mixture to pork.
Blend cornstarch with reserved marinade and 2 tablespoons of stock.
Add remaining stock to skillet and bring to a boil.
Add cornstarch mixture and cook 2 minutes, stirring constantly.
Add pork and vegetables to stock and heat through, stirring constantly.
Garnish with leek and green onion curls, if desired, and serve hot.
Stir-Fry Of Pork With Vietnamese Flavors Jb
In a shallow dish, combine ginger, peppers, garlic, 1 tablespoon of the fish sauce, 1 tablespoon of the orange juice, cornstarch and black pepper.
Add pork and toss to coat it with marinade.
Set aside to marinate for 10 to 20 minutes.
In a small bowl, mix sugar, the remaining 2 tablespoons fish sauce and 1 tablespoon orange juice.
Heat a wok or large nonstick skillet over high heat.
Swirl in 1 teaspoon of the oil.
Add onions and cook, stirring, until limp and caramelized, about 5 minutes.
Transfer the onions to a plate.
Wipe out the pan.
Add the remaining 2 teaspoons oil to the pan and increase heat to high.
Slowly drop in pork and stir-fry until browned and just cooked through, 2 to 3 minutes.
Add the reserved fish sauce/orange juice mixture and the reserved onions; toss until the pork is coated with sauce.
Sprinkle with cilantro and serve over rice.
Stir-Fry Vegetables With Chicken Or Pork
Heat the oil in a wok or large non-stick frying pan, and stir fry the onion, carrots and ginger for 3 minutes stirring continuously.
Add the garlic and stir for another minute.
If using chicken or pork, remove the vegetables from the pan and fry the meat for 3 minutes.
Return the vegetables to the pan with the cabbage, mushrooms and bean sprouts and stir fry for 2 minutes.
Add the sherry and soy sauce, then cover and cook for 4 minutes.
Stirred Eggs W Pork And Vermicelli
Soak vermicelli peastarch noodles.
Mince or grind pork.
Combine oil, cornstarch, soy sauce, salt, sugar and pepper; then add to pork and toss to coat.
Sliver smoked ham.
Coarsely chop celery and scallions, then parsley.
Heat remaining oil.
Add celery and scallions and stir-fry until translucent.
Add pork and ham; stir-fry until pork loses its pinkness.
Stir in soaked noodles and cook, covered, 2 minutes over medium heat.
Meanwhile beat eggs.
Then add to pan with chopped parsley.
Cook, as in “basic stirred eggs”, until mixture just begins to set about 1 minute.
Remove from heat and continue stirring until eggs are firmer but still moist about 1 minute more.
Serve at once.
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Stir-Fried Spiced Pork On Couscous
* - fat trimmed, cut in 1/2×3″ strips ======================================================= ============== === mix cabbage with vinegar; set aside.
in a 2-quart pam, bring broth to a boil.
Stir in the couscous, cover pan tightly, remove from heat, and let stand until couscous is tender to bite and most of the liquid is abosorbed, about 5 minutes.
meanwhile, place a wok or 10-12″ frying pan over high heat.
When pan is hot, add 2 teaspoons oil and half the pork; stir-fry until pork is lightly browned, about 3 minutes.
Remove from pan; to pan, add 2 teaspoons oil and remaining pork and repeat stir-frying step.
Add to cooked meat.
o pan, add 2 more teaspoons oil, onion, ginger, and garlic; stir-fry 2 minutes.
Return pork to pan, and add sauce.
Stir until sauce boils, about 2 minutes.
place cabbage in a layer on a large platter, or divide among 4 dinner plates.
Mound hot couscous on cabbage.
Spoon pork and sauce over couscous.
Sprinkle with mint.
*** sauce *** stir together chicken broth, orange juice, cornstarch, soy sauce, coriander, cumin, and cayenne.
Stir-Fried Pork With Baby Corn
Trim fat from pork, and cut pork into thin strips.
Combine pork and next 4 ingredients in a bowl; stir well, and set aside.
Combine water and next 3 ingredients; stir with a wire whisk until well-blended.
Set aside.
Coat a large nonstick skillet with cooking spray; add vegetable oil, and place over medium heat until hot.
Add pork mixture; saute 2 minutes.
Add corn and next 2 ingredients; saute 3 minutes.
Add cornstarch mixture; bring to a boil, and cook 1 minute or until thickened.
Remove from heat; drizzle the sesame oil over the pork mixture.
Yield: 4 servings serving size: 1-1/4 cups pork mixture and 1 cup rice.
Stir-Fried Pork And Bitter Melon
Soak fermented black beans.
Mince garlic, then mash with drained beans.
Slice pork thin against the grain.
Combine cornstarch, soy sauce, sherry and sugar; then add to pork and toss to coat.
Cut bitter melon lengthwise in half scoop out the seeds, then cut crosswise in 1/16-inch slices.
Parboil 2 to 3 minutes.
Blend remaining cornstarch, soy sauce and sugar to a paste with cold water and pepper.
Heat oil.
Add garlic-black bean mixture and stir-fry 1/2 minute.
Add pork and stir-fry until it loses its pinkness about 2 minutes.
Add bitter melon and stir-fry to coat with oil about 1 minute.
Stir in and heat stock quickly; then cook, covered, 2 minutes over medium heat.
Stir in cornstarch mixture to thicken.
Serve at once.
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