Roasted Pork Tenderloin with Cranberry Rosemary Onion Sauce

This is one of my very favorite meals to make. The flavors of the cranberry balsamic sauce over the pork tenderloin is fantastic. The woodsy rosemary, the tart cranberry and the sweet balsamic...heaven. This would make a great meal for holiday guests, and it is easy enough for a weeknight meal as well. I usually serve this pork with maple pecan sweet potatoes. Any type of sweet potatoes will do for this recipe. The potatoes really compliment the flavors of the pork.

Cranberry Balsamic Pork Tenderloin

Ingredients

1 1/2 tablespoons butter

1 pork tenderloin

1/2 cup chopped onions

1 tablespoon chopped fresh rosemary

1/2 cup chicken broth

1/3 cup canned whole-berry cranberry sauce

1 tablespoon balsamic vinegar

Directions

Preheat oven to 450°F.

Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.

Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes.

Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes.

Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes. Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture.

Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.

Season with salt and pepper.

Slice pork and serve with sauce.

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Spicy Brown Sugar Glazed Pork Chops

Pork chops are an easy weeknight dinner  choice. Readily available, economical and quick to cook. These pork chops are sweet from brown sugar, with a bit of heat from the cayenne.  A great sweet heat meal.


               SPICY BROWN SUGAR 
               GLAZED PORK CHOPS

INGREDIENTS
4 boneless thick cut pork chops
1/4 cup light brown sugar, packed
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
2 T olive oil

DIRECTIONS
1. In a small bowl, mix together the brown sugar, garlic powder, cayenne pepper, salt and pepper . Stir well .
2. Rub the spice mix into both sides of each pork chop.
3. In a large skillet over medium high  heat, cook the pork chops for about 8 minutes per side, depending on the thickness of the meat. It should read 160 degrees on a meat thermometer.
4. Serve with the glaze from the pan drizzled over the pork chops.

Grilled Cheerwine BBQ Pork Chops

These grilled pork chops are so good. Cheerwine is used for the bbq sauce and it creates a nice sauce with a hint of cherry flavor. For those of you not familiar with Cheerwine, it is a cherry soda made in Salisbury, NC. It is very popular and it is beginning to make its way to states  other than NC. I can find it here in WV/VA stores. I have also been known to bring a few 12 packs home with me from NC when I go home to visit my family. If you cannot find Cheerwine, you can use a cherry coke or pepsi, but the flavor will not be the exact same as using Cheerwine.
This recipe uses a flavorful rub , then the chops are grilled and the bbq sauce is brushed on the meat near the end of grilling. The pork chops come out perfect.You can use any kind of pork chop. I use thick bone in chops. But use what you have. Just adjust the grill time accordingly if you have thin chops. You don't want to over cook them .
 Make sure you save some of the bbq sauce for dipping at the table. I had a bit left over from dinner and I made a bbq ranch dressing with the leftover sauce for grilled chicken salad for lunch the next day. I just mixed in the bbq sauce one tablespoon at a time into homemade ranch dressing until I got the bbq flavor I wanted. I used about 3 T sauce to 1 cup dressing.


Grilled Cheerwine BBQ Pork Chops

BBQ Sauce:
1 T butter
1 tsp minced garlic
1 c ketchup
1 c Cheerwine
3 T worchestershire sauce
1/4 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp dry mustard
2 T white distilled vinegar

1. Melt butter in a saucepan. Add garlic and cook in the butter, stirring , for about 45 seconds. Stir in all remaining ingredients. Bring to a boil. Reduce heat and simmer for about half an hour.

Pork :
6- 8  bone in  pork chops, about 1 1/2 thick
1 T thyme
1 T oregano
1 T paprika
1 tsp ground cumin
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper

1. Mix all of the rub ingredients together well.Coat the pork , on both sides, with the rub using your fingers to get the rub all over the meat. Place the pork in a large ziploc bag and marinate for 4 hours.

Grill:
1.Preheat grill to medium heat. When grill has been heated, place the pork on the grates and grill 6 o 8 minutes.
2.Turn he pork and grill on the other side  until the meat is cooked through, about 5-6 minutes.
3.Using 1 cup of sauce ( reserve the rest for serving)  brush the pork with the sauce. Grill for about 2 minutes, then turn the pork and brush the other sides with the sauce and cook another 2 minutes.
4.Remove the pork from he grill and tent it with aluminum foil for about 5 minutes to le the meat rest.
5.Serve with reserved bbq sauce.

Honey Roasted Pork Tenderloin

This is one of those meals that I know will be a hit with all that try it.A tried and true, if you will.And it is very easy to prepare. Make sure you let it sit for a few minutes before slicing. You won't be sorry you tried this,I promise. The sauce that this dish makes is amazing. You can thicken it up with a bit of cornstarch or arrowroot for a gravy as well.


Honey Roasted Pork Tenderloin


2 lbs boneless pork loin
salt and pepper to taste
1/4 cup honey
2 tablespoons orange juice
2 tablespoons olive oil
1/2 teaspoon thyme
1/2 cup chicken broth
Preheat the oven to 375.

Season the pork and place in a roasting pan.
In a separate bowl, mix together the honey, juice, oil and thyme.
Pour over the pork.
Add the broth to the pan.
Bake until internal temperature reaches 150 (45-60 minutes).
Baste frequently.
Strain the pan juices into a saucepan.
Reduce until slightly thickened.
Serve over the sliced pork.

Pineapple Ginger Shredded Pork

As a mom of boys, one thing I figured out early on in the madness that is motherhood, is that if I put dinner in a taco or tortilla, it will be eaten. It is just one of those meals that I know that they will eat. This shredded pork is no exception. It is slow cooked all day in a slow cooker, yielding perfectly tender meat that stands out in flavor. It really packs a punch. It has a hawaiian/ pacific islands type taste to it, but I use it as my staple shredded pork. It tastes so good with cilantro and pickled onions on tacos as well as piled onto a sweet hawaiian bun or even atop a bed of coconut rice to make a quick meal.
We always have leftovers of this meat and the sauce, and the next day I  make grilled naan pizza with the shredded meat. I thicken up the leftover sauce in a saucepan over medium high heat and a bit of cornstarch to thicken it up a bit to spread over the naan. Then I pile on the meat, add fresh pineapple , red onion and cilantro, topping it all off with fresh buffalo mozzarella cheese. Heaven !
This pork is a good idea for weeknight meals , especially during the school year. It has become a favorite in our rotation. I hope you enjoy it as much as we do.

PINEAPPLE GINGER PULLED PORK

Ingredients
3.5 lb boneless pork shoulder (or butt)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
2 1/2 cups pineapple juice
2 tsp ginger
2 cloves garlic, minced
1/2 cup brown sugar
2/3 cup low sodium soy sauce
2/3 cup ketchup
1/4 c rice vinegar
1-2 T Sriracha sauce

DIRECTIONS
1.In a small bowl, mix together the salt, pepper and garlic powder. Sprinkle evenly all over the pork shoulder.
2. Place the pork shoulder in the slow cooker. With a sharp knife, stab the meat a few times. (This helps absorb the sauce)
3. In a medium bowl, whisk together the pineapple juice, ginger, garlic,brown sugar,soy sauce, ketchup, rice vinegar and sriracha sauce.
4. Pour 1/2 of the sauce over the pork, reserving  the rest.
5. Cook on low. for 6 -7 hours.
6. Shred the pork and add the reserved sauce to your liking .

Easy Brunswick Stew

It is so nice to have a bowl of this stew on a cold night. I use leftover pulled pork bbq for this recipe, but you can use pulled pork that is ready made at the grocery store or big box stores like Costco or Sam's. I have seen containers of shredded pork at both stores, though never tried it. I just double the recipe when I make pulled pork for sandwiches or pizzas so we can make stew later in the week.


Crockpot Brunswick Stew

Ingredients
1 small onion, chopped
1 celery rib, chopped
2 c bbq pork, shredded
1 (14.5 oz) can diced tomatoes, undrained
1 (15oz) can tomato sauce
2 c frozen corn
2 c frozen lima beans
2 large potatoes, peeled and cubed
2 c  chicken broth
1/2 tsp salt
1/2 tsp pepper
1/4 tsp worchestershire sauce

Preperation
Combine all ingredients in a 5 qt slow cooker. Cook, covered, on high for 6-7 hours.

Sweet Italian Baked Pork Chops

These pork chops are a life saver on busy weeknights. 4 ingredients you guys. The flavor is outstanding with the sweetness from the brown sugar but also the Italian spices and garlic. Super easy and your family is sure to love it! I use pretty good boneless pork chops for this recipe, but bone in would work as well. 

Sweet Italian Baked Pork Chops 

Ingredients
4-6 boneless pork chops
1/2 cup light brown sugar
1 envelope Italian dressing mix
1-2 garlic cloves, minced

Directions
1. Preheat oven to 425 degrees.
2. Line a baking dish ( I use a 9x9 square) with aluminum foil. Set aside.
3. In a small bowl mix together the brown sugar, dressing mix and garlic. 
4. Rub the brown sugar mixture liberally on both sides of the pork chops and place them in the baking dish. 
5. Bake for about 20-25 minutes, until the pork is cooked through (145 degrees) . 
6. At this point you can turn on the broiler and caramelized the pork. Watch it carefully! The sugar will burn very fast. You will only need them under the broiler for a minute or two. 
7. Serve hot.

BBQ Pulled Pork Sandwiches

This is another great meal that you will definitely add to your list of favorites.It is a favorite at our house.It is a perfect recipe.Crockpot, few ingredients and great taste.Of course you use your favorite bbq sauce.Everyone has one! I serve the pork on buns with baked french fries and coleslaw. I usually have leftovers of the shredded pork, and I make a batch of brunswick stew the next day.








BBQ Pulled Pork Sandwiches




1 (14 ounce) can beef broth


3 pounds boneless pork roast

1 (18 ounce) bottle barbeque sauce




DIRECTIONS

Pour can of beef broth into slow cooker, and add boneless pork roast. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks.

Preheat oven to 350 degrees F . Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.

Bake in the preheated oven for 30 minutes, or until heated through.