Pork Recipes

Pork Recipes on MyHumbleHomeandGarden.com

Pork Recipes

Here are some of my family’s favorite Pork Recipes!

Baby Back Ribs    Roasted Pork Tenderloin   

Ham and Bean Soup    Pork Belly with Rice

Pork Tenderloin with Sweet Mustard Sauce 

Baby Back Ribs - Pork Recipes #PorkRecipes #maindishes #recipes #Pork #Entrees

Baby Back Ribs

 To prepare a rack of baby back ribs, first, pull the membrane off the bone side of the ribs.  Raise the edge of the membrane with a knife and then using a paper towel to grip it, pull it gently, but firmly off of the entire rack. (I tried this because my fingers continually slipped, I couldn’t get a grip.  The paper towel works like a charm.)

   Next cut the rack in half between the two center rib bones.

 My Humble Home and Garden - Baby Back Ribs with Dry Rub

   Then, using Davis Dry Rub‘ from Better Homes and Gardens, or your own rub, sprinkle on both sides of the ribs and pat gently into the meat. 

 Davis Dry Rub consists of 1/2 cup paprika, 1/3 cup ground black pepper, 1/4 cup salt, 1/4 cup chili powder, 1/4 cup ground cumin, 1/4 cup packed light brown sugar, 3 tablespoons granulated sugar, and 2 tablespoons cayenne pepper.

   Using Reynolds Wrap, lay the meat, bone-side down on the wrap, drizzle with olive oil, wrap the meat, and seal.

   While it may not be necessary, I wrap the meat a second time in Heavy Duty Reynolds Wrap.  Transfer the wrapped meat to a sheet pan and bake at 300º for 2 – 1/4 hours.

 

   

At this point, if desired, baste with barbecue sauce and grill for a few minutes on each side.

Baby Back Ribs - Pork Recipes #PorkRecipes #maindishes #recipes #Pork #Entrees 

   My family prefers leaving the ribs in the oven for an additional 15 minutes, not grilling, and eating it with just the rub and no sauce.

   Either way, these are the most tender, fall-off-the-bone ribs ever.

 
 

 Roasted Pork Tenderloin

Ingredients:

  • 2 Tablespoons olive oil
  • 2 Tablespoons French Country Dijon Mustard
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 – 1/2-pound pork tenderloin
  • 1/4 cup dry white wine

Directions:

Combine olive oil, mustard, salt, and black pepper.  Rub the mixture over the tenderloin and place it in a large Ziploc plastic bag.

 Baked Pork Tenderloin - Marinated on MyHumbleHomeandGarden.com

Chill for a couple of hours.

Remove tenderloin from the plastic bag, drizzle any remaining marinade over the meat, and place it in a roasting pan on a rack sprayed with non-stick olive oil.

Bake at 450° for 15 minutes.  Baste with wine, return to the oven for 10 minutes.  Baste again.  Bake 5 more minutes or until the meat thermometer reads 145° in the thickest part.

Tent with Reynold’s Wrap and let the pork rest for at least 3 minutes.   Slice and serve.


Ingredients:

  • 1/4 cup cider vinegar
  • 1/3 cup finely chopped red onion
  • 1/2 medium red onion sliced thinly
  • 1 Tablespoon olive oil
  • 1 – 1/2-pound pork tenderloin
  • 1 tsp. salt
  • 1/4 tsp black pepper
  • 1/3 cup sour cream
  • 1/4 cup French Country Dijon Mustard
  • 2 -1/2 Tablespoons peach jam

Place the onion slices in a small bowl and pour the vinegar over them.  Marinate at least for ten minutes.

Over medium-high, heat the olive oil in a large oven-proof skillet.

Using salt and pepper, season the pork on all sides.

Place in the skillet and sear on all sides.

Remove from the heat and place in a preheated 425° oven. Bake for 15 to 20 minutes until the internal temperature registers 145°.

   While the pork continues cooking, mix the sour cream, the mustard, the chopped onion, and the peach jam.

Allow the meat to rest, lightly covered with Reynold’s Wrap, for at least 3 minutes.   Slice into medallions, top with the mustard sauce and a few pickled onions.

 

   My daughter, Tiffany, shared this recipe with me.  Her version used pork chops and was just fried and delicious, but I decided to use pork tenderloin and revised the original recipe.

   She was never interested in cooking while she was growing up, but since she left home, she has improved her cooking and baking skills exponentially.

 This recipe has become one of my favorites.
 
 
Current Recommendation for Pork Internal Temperature is 145° except for ground pork,
                                      which is still 160°
► NEW RECOMMENDATIONS

 


 

Ham and Bean Soup

Delicious Ham and Bean Soup on MyHumbleHomeandGarden.com

  • Ham and Bean Soup
    Yield: 12 Servings

    Ham and Bean Soup

    Cook Time: 2 hours
    Additional Time: 1 hour
    Total Time: 3 hours

    Ingredients

    • 1 pound dried small white beans
    • 1 cup of sliced carrots
    • 1 cup of sliced celery
    • 2 medium onion, chopped
    • 2 garlic cloves, minced
    • 2 bay leaves
    • 1 can of petite diced tomatoes, with liquid
    • 1 tsp dried basil
    • 1/2 tsp pepper
    • 6 cups of water
    • 1 pound ham
    • salt to taste

    Instructions

    Rinse and drain the beans in a colander.

    Place the beans in a Dutch oven.  Cover the beans with water and bring to a boil.  Boil for two minutes.

    Remove the pan from the heat, cover with a lid, and allow to rest for one hour.

    Drain and rinse the beans.  Return the beans to the Dutch oven and add 6 cups of water.  Stir in the carrots, celery, onion, garlic, bay leaves, tomatoes, basil, and pepper.

    Place the piece of ham in the bean mixture.  Bring back to a boil.  Reduce the heat.  Simmer on low for 1-1/2 hours or until the beans are tender.  Remove the bay leaf.

    Season with salt to taste.

 

Pork Belly with Rice

How To Make A Delicious Pork Belly With Rice Dish
Yield: 4 - 6 Servings

Pork Belly With Rice

Cook Time: 2 hours 3 seconds
Total Time: 2 hours 3 seconds

Ingredients

Pork Belly

  • 2-1/2 pounds pork belly slices - Cut each piece into 3-inch pieces
  • 4 cups chicken broth
  • 1 piece of fresh ginger (thumb-sized)  peeled and finely chopped
  • 3  garlic cloves - (peel and cut in half)
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon white sugar

Sauce Ingredients

  • 2 Tablespoons olive oil (more if needed)
  • Salt and Pepper
  • 2 Thumb-size pieces of fresh Ginger - peeled and minced
  • 1 teaspoon Gochujang
  • 4 Tablespoons Honey
  • 4 Tablespoons Brown Sugar
  • 6 Tablespoons Soy Sauce
  • 2 teaspoons lemon zest

Instructions

Pork Belly Directions:

Place the pork belly pieces in a large stockpot.  Add the chicken stock, ginger, garlic, rice vinegar, and white sugar to the pot.

Bring the broth up to a boil.  Then, place a lid on the pan, turn it down to low, and simmer for two hours.

Then, cut the pork strips into bite-sized pieces.  It is so tender, you can probably cut this with a butter knife!
Before you start browning the pork, start your rice.  The first time I made this, I used 1 cup of rice and 2 cups of water.  This time, I doubled that.  There ended up being a little leftover, but not much!

Sauce Directions

Mix the minced ginger, the gochujang, honey, brown sugar, soy sauce, and lemon zest in a bowl.  Set to the side.

Fry The Pork Crispy

Add about a tablespoon of olive oil to a frying pan and heat to medium-high to high.  Add the pork pieces.  (I fried half of the pork pieces at a time in this 12-inch skillet.) 

Start laying the pork pieces in the middle of the skillet.  Then, lay the rest of the pieces in a spiral fashion.  By the time you have the outer spiral of pork pieces added, those in the center will be close to a golden brown. As I laid these in the pan, I held the spatter guard in one hand to control the spatter.

Season with salt and pepper.  Fry the pieces until the pork is golden brown.  Add a little more olive oil as needed.

After all of the pork is golden brown, pour the sauce over the pork in the pan and cook until the sauce is dark and thickened.  Remove the pan from the heat.

Serve over warm cooked rice and garnish with sliced green onions.

Notes

Don't overcrowd the skillet when browning the pork!

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