Pork Tenderloin with Apple Cider Glaze. Pork tenderloin has never been a favorite. But, when considering how to use up my apple cider, it seemed like an obvious savory partner. Indeed it was. I rarely post recipes featuring meat on Whipped for a few reasons. First, taking appetizing photographs of meat is exceedingly difficult. I have also theorized that cooking really good meat (other than basic grilled fare) is actually in the special art of sauces. This winter, I plan to experiment further with roasting and braising to create comforting weekend meals and plenty of weekday leftovers. Pork Tenderloin with Apple Cider Glaze 2 (1 pound) pork tenderloins Olive Oil Sea salt and freshly ground pepper 1 1/2 cups apple cider 1/2 cup apple cider vinegar 1 teaspoon dried thyme Heat oven to 450 degrees.
Meanwhile, add apple cider and vinegar to the pan over high heat. When the pork is cooked, remove and let it rest for 5 minutes. Porchetta | Simple Comfort Food. If you have never heard of porchetta before, well, let me introduce you to it. Pronounced as ‘porketta’, yes, that is a lot of pork, porchetta is basically a whole lot of pork stuffed with a bunch of delicious herbs as well as a bunch more pork. I have been wanting to make porchetta for some time now, and this past holiday season was the perfect time. If you have been following my recipes, you should probably know by now that I love cooking, but I love cooking during the holidays. As our families often compete (I will use that word lightly) for hosting the holiday feast, I was fortunate enough to cook both Thanksgiving, and Christmas meals this year.
As the Christmas meal often stems around a bone in, spiral ham (which I love), I decided to surprise the family with something new. Lets get started. Ingredients: [Print this Recipe] Begin by cutting the meat side of the pork belly into crisscross incisions being careful not to cut through the skin. Preheat your oven to 450 degrees.
Babyback Ribs. I guess the good thing about ribs is that they’re generally too expensive to buy on a regular basis. It’s definitely splurge food, both from a calorie and a budget perspective. But here’s a hint–I never buy meat when I actually plan on eating it. I’ve had these ribs in my freezer for 2 months now; they’re normally $4.99 a pound at Kroger, but I got these for $2.99 a pound. This week, I just got brisket for $.97 a pound, even though I have no immediate brisket plans in my future. If you keep an eye on the sales, you can get the pricier cuts of meat for a great deal. I think one of the main complaints I’ve heard about ribs (other than the fact that people don’t like eating them straight off the bone) is that they’re fatty and tough.
I really agonized about which order to post my recipes this week–my natural instinct was to save the big guns (ribs) for Friday and get the pansy grilled vegetables out of the way early in the week. Babyback RibsOur Best Bites 3 c. pineapple juice. Cider-Brined Pork Roast with Onions and Apples Recipe. Apple Butter Pork Loin Recipe. British Pork Recipes: Perfect Roast Pork Recipe.
Roast Pork is, like Roast Beef, an intrinsic part of a Sunday Roast, though there is no reason to not eat the meat any other day. A perfect roast pork should have lovely moist, evenly cooked meat surrounded by crisp, sharp crackling. The crackling can be either left on the meat of removed at the end of cooking and served separately.
I prefer to use outdoor, free range pork as this will have a good thick layer of fat. A good layer of fat under the skin is imperative to keeping the meat moist during cooking and also adds flavour to the finished roast, as the fat renders down during cooking there's no need to worry. Also, you can always cut the fat away before eating. If you buy a large joint of pork, don't worry, adjust the cooking times to suit the size (see below) and you can never have too much left over pork to make delicious sandwiches for lunch the next day. Read My Tips and Hints for Cooking Perfect Roast Pork Prep Time: 10 minutes Cook Time: 1 hour, 40 minutes Ingredients: Preparation:
Sticky chilli and thyme pork stir-fry Recipe. Real Food - Fruity pork kebabs with chilli BBQ sauce. Take each piece of fruit and wrap a bacon rasher around it. Then using metal skewers thread each of the pieces of fruit plus 2 cubes of meat onto each skewer. Brush with oil. Meanwhile heat the BBQ and make sure the coals are hot and ‘grey' before you start cooking. Alternatively if it starts to rain pre-heat the grill. Cook for about 15 minutes until browned and meat cooked through. To make the chilli BBQ sauce Heat oil in a small pan and add the onion, apple and chilli, cooking until softened.
Serve kebabs with the BBQ dipping sauce and lots of fruity slaw. See more pork recipes. Barney's Monday night rice recipe. Easy Barbecued Ribs. I’ve never cooked ribs before. It’s something I’ve left to the pros, like my favourite, favourite, favourite BBQ joint, Boneheads BBQ. When we were out shopping Thursday night though, there was a pretty good deal on some small packs of pork back ribs, so I decided to give it a go. Friday morning, I remembered that there was a barbecue rib recipe in my new America’s Test Kitchen Slow Cooker Revolution cookbook and I knew it was going to be what I used. Like most good slow cooker recipes, this one does have a couple extra steps, but I loved that the extra steps were after the slow cooking, not before, because sometimes my cooking skills at 8 AM are not the sharpest.
The original recipe is fairly large and should be made in a large oval slow cooker. Easy Barbecued Ribs In a small bowl, mix together paprika, brown sugar, cayenne and S&P. Now comes the only stove/oven work involved, we need to reduce the sauce and then brown the ribs under the broiler. Enjoy! Pork belly recipes. Pork ragout with carrots & cumin.