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

 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.

   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.

   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.

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.

• 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.