Tag Archives: Pork

Revisiting Some Favorites

It’s been almost a year exactly since we last made our Dr. Pepper pulled pork, so we celebrated the occasion by changing things up and making our slaw with purple cabbage (or “purple nurple” as we call it)! And since summer is nearly over, we thought we’d enjoy a bit more watermelon while it’s still available.

Hope you had a great summer and are ready to kick off fall! Check back soon, Doug has some great ideas for new recipes, plus we’re going to try to make a Raw Lasagna, as served at Pure Food & Wine in New York. I can’t wait!

We opted for purple coleslaw to complement our pulled porkwich

This salad is so different from the usual side salads, and it’s crazy good.

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Everything is Better with Bacon. Even Pork!

Bacon-wrapped Pork Tenderloin

Bacon-wrapped Pork Tenderloin

All it takes is one thick slice of bacon and some savory herbs to give your pork chop all the flavor you could ask for. And the searing/baking method of cooking it locks in all the juices so you’re sure to have a tender, juicy piece of pork.

Begin with a very thick (1/2 lb) pork chop and salt one side. On the other side, dip the pork chop in Italian bread dipping seasoning. Wrap the pork chop in a strip of bacon, and pin on with toothpicks. Roll the bacon in crushed pepper, and pan-sear the bacon on each side.

Bake the pork chop for 25 minutes at 350 degrees. Be sure to make sure the internal temperature of the meat reaches 140 degrees.

Serve over a smear of cream cheese with slices of fresh green onions. Asparagus and baked potatoes with dill are great traditional sides, but the red grape slices added a nice bit of sweetness to balance everything out!

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Perfectly Timed Pork Stew

Perfectly Timed Pork Stew

Perfectly Timed Pork Stew

Pork Stew with Beef Broth Base

Pork:

  • Brown the pork in olive oil after coating in flour and herbs.
  • Set pork aside.

Soup:

  • Sweat the garlic, onion, carrots, celery in left over grease from the browning for 5 mins.
  • Add some dry wine and reduce.
  • When reduced, add the broth and pork to the sweating veggies.
  • After a 30 minute simmer, add leeks, pork, both sweet and russet potatoes, more carrots, and squash.
  • After another 30 minute simmer, add 1 TBSP of butter, and the remaining flour you used to coat the pork.
  • Stir for 5 mins and serve with some awesome bread from the Ann Arbor Food Co-Op.
  • Top with pepper and parmesan cheese.

*Hint: It’s better the second day.

Pork Stew

I love to add the bread and let it soak.

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Dr. Pulled Pork

Pulled Pork Sandwich

Pulled Pork Sandwich - snapped with an iPhone

Cooking the Pork Roast:

  • Pull the fat off the pork
  • Place in slow cooker
  • Add one 2 Litre of Dr. Pepper
  • Let cook for at least 7 hours *DO NOT OPEN THE LID!
  • Separate pork
  • Add BBQ Sauce from Cherry Republic

Creating the Sandwich:

  • Fresh bun
  • Coleslaw
  • Kettle chippies
  • Pulled pork

Note: We first tried using this coleslaw recipe from AllRecipes.com, and thought it was good but just okay. Later we adapted it recipe and made our own!

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Pork Chops & Berry Cherry Topping

A completely Michigan meal!

A completely Michigan meal!

Summer Squash and Simple Marinara Sauce

Pork Chops with Berry Topping in 15 minutes

We do love our squarsh.

We do love our squarsh.

Fresh Squash – Thin slice, add small slices to the top, lightly salt, heavy pepper*, olive oil drizzle, mozzarella topping, italian seasoning, and then sprinkle with parmesan cheese. Bake at 400 for 10 mins, and then broil for 5 mins.

Pork Chops – Poke with fork a lot, olive oil, salt and pepper. When 50% done, add rosemary. Cook until tender not chewy (best to use a thermometer). Serve with Berries and Cherries Topping from Cherry Republic over fresh arugula.

Red Sauce – Blanch tomatoes, dice, add tomatoes and juice to sauteed garlic, simmer and reduce. Reduce until it has a paste like consistency (sauce it), add pepper and serve over squash.

Wine – We served this with Contessa Blueberry Wine from Michigan.

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Pork Tenderloin

Slicing the Pork Tenderloin

So easy to make, and it smells fantastic!

Bacon-Wrapped Pork Tenderloin

Bacon-wrapped pork tenderloin over spinach, corn & red peppers reduced in wine

Bacon-wrapped Pork Tenderloin with the "special sauce"

Bacon-wrapped Pork Tenderloin with the "special sauce"

Pork – First clean the pork, no one enjoys chewing through a ton of fat. Once clean, stab with fork a bunch. Rub with salt and pepper. Add italian seasoning to the top. Wrap in bacon and cut the extra off. Brown the wrapped tenderloin so the bacon is more crisp. When your done, Place on cooking stone and bake at 350 till inside temp reaches 170. Usually about 30-40 mins. Pull out and slice. Serve over magic sauce.

Magic Sauce – Miracle HaWhip and Sriracha sauce (if you don’t know it, find it… NOW!). I’ll let you determine your heat.

Asparagus – Broil with olive oil, salt and pepper until slightly crisp.

Potatoes – Ziplock bag, olive oil, diced potatoes and Lipton french onion seasoning… Bake (not in the ziplock).

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