Reader Recipes

Virginia Pork... the Other White Meat

Submit your favorite recipes to: Reader Recipes; P.O. Box 2340; Glen Allen, VA 23058-2340. Or send your recipe by e-mail to bpotter@odec.com.

Peppered Pork Tenderloin

Ingredients:

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1 pork tenderloin (about 1 lb.)

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2 t lemon pepper

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1⁄2 t cayenne (red pepper) OR pepper-blend seasoning

Directions: Rub tenderloin all over with combined peppers; place in shallow roasting pan and roast in 425°F. oven for 15-20 minutes, until internal temperature (measured with a meat thermometer) reads 155°-160°F. Let roast rest for 5 minutes before slicing to serve. Serves 4.

Maple-Mustard Glazed Pork Chops

Ingredients:

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4 boneless or bone-in pork chops, about 11⁄4-inch thick

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1 small onion, chopped

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1 teaspoon vegetable oil

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1⁄2 cup maple-flavored syrup

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1⁄4 cup cider vinegar

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1⁄4 cup Dijon-style mustard

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1 T soy sauce

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Coarsely ground black pepper, to taste

Directions: In a small saucepan, sauté onion in oil until tender, about 2-3 minutes. Stir in syrup, vinegar, mustard, soy sauce and pepper; let simmer gently for 10 minutes. Remove from heat and set aside. Grill chops over medium-hot coals for 7-8 minutes, until nicely browned. Turn chops and brush liberally with glaze. Grill for 5 minutes more; turn and brush with glaze for 3 minutes more, until chops are done and nicely glazed. Serve chops immediately. Serves 4.

Southwestern Kabobs

Ingredients:

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4 boneless top-loin pork chops, cut into 1-inch cubes

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4 T taco or fajita seasoning

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1⁄2  green bell pepper, seeded and cut into 1-inch pieces

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1⁄2 large onion, peeled & cut into 1-inch pieces

Directions: In a plastic bag or shallow bowl, toss together pork cubes with desired seasoning until pork is evenly coated. Thread pork cubes, alternating with pepper and onion pieces, onto skewers. Grill over a medium-hot fire, turning occasionally, until pork is nicely browned. If using wooden skewers, soak in water for 20 minutes before using. Serves 4.

Cinnamon Pork Roast

Ingredients:

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31⁄2 to 4 lbs. boneless center-cut pork loin roast

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2 T cinnamon

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2 T salt

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1 t freshly ground white pepper

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2 T sugar

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1 onion (about 1⁄2 cup), finely grated

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4 garlic cloves (about 2 T), minced

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1 to 2 T soy sauce

Directions: Combine cinnamon, salt, pepper, sugar, onion, and garlic. Blend in 1 tablespoon soy sauce. If not spreadable, add another tablespoon of soy sauce.  Rub mixture into loin. Refrigerate 3 hours to overnight. Grill pork over medium-low indirect fire 11⁄4 to 11⁄2 hours or until the internal temperature is 155˚F. Allow to rest for 5 to 10 minutes before cutting into thin slices. Serves 6.

Pork Tenderloin with Hoisin-Raisin Sauce

Ingredients:

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1 pork tenderloin (about 1 pound)

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4 T reduced-fat mayonnaise

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1 T fresh lime juice

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4 T hoisin sauce

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1 T sugar

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1 t chili sauce with garlic

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3 T golden raisins

Directions: Roast on rack in shallow pan in a 425˚F. oven for 20 minutes or until internal temperature is 160˚F. Stir remaining ingredients together in medium saucepan; bring to boil over medium heat. Slice pork and place on serving plate; pour sauce over pork. Serves 4.

Honey-Pepper Chops

Ingredients:

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4 top-loin pork chops

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6 T honey

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3 T hot pepper sauce

Directions: Season chops with salt and pepper and grill over medium-hot fire. Stir together honey and hot pepper sauce and baste chips during grilling. Remove chops from grill and brush with remaining glaze. Serves 4.

Recipes supplied by the National Pork Board

 

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