Grilled Chimichurri Pork Roast

(Makes 12 servings)

Ingredients

• 3-pound boneless pork roast
• 1 cup parsley , coarsely chopped
• ¼ cup onion, chopped
• 6 cloves garlic, coarsely chopped
• ¼ cup lemon juice
• ¼ cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon red pepper, crushed
• 1 teaspoon salt
• ½ teaspoon black pepper
• Lemon slices, for garnish
• Lime slices, for garnish

Directions

1. Place pork roast in self-sealing plastic bag. In food processor, place parsley, onion and garlic and pulse until minced. Add remaining ingredients, except garnish, and process to blend. Coat pork in plastic bag with this mixture. Seal bag and refrigerate overnight.
2. Prepare medium-hot fire in grill. Remove pork from marinade (discard marinade) and place pork roast over drip pan on grill over indirect heat. Close grill cover and cook about 1 hour (20 minutes per pound), until internal temperature on a thermometer reads 145°F. Remove roast from heat; let rest about 10 minutes before slicing. Garnish with lemon and lime slices.

Pulled Pork Salad with Peaches and Cilantro

Prep 25 minutes

Pulled Pork Salad with Peaches and Cilantro. Courtesy of the National Pork Board.

Ingredients

• 8 ounces cooked pulled pork (using lean sirloin), warm or room temperature
• 3 tablespoons rice vinegar
• 1 ½ tablespoons canola oil or other neutral-flavored oil
• 2 tablespoons light brown sugar
• 1 teaspoon ground ginger
• ⅛ teaspoon ground allspice
• Salt and pepper
• 5 ounces mixed salad greens (10 cups lightly packed)
• 1 large peach, pitted and thinly sliced
• ½ small red onion, halved and thinly sliced
• ½ cup coarsely chopped fresh cilantro
• 2 tablespoons sliced almonds, toasted

Directions

1. In small bowl, whisk together vinegar, oil, brown sugar, ginger, and allspice. Season with salt and pepper. Set dressing aside.
2. In a large mixing bowl, combine the greens, peach, onion, and cilantro. Add some of the dressing and toss.
3. Arrange salad on platter or plates and top with pork. Drizzle some of remaining dressing over pork, top with almonds, and serve.

America’s Favorite Pork Chops

Serves 4.

Times

Prep Time: 20 minutes
Cook Time: 15 minutes
Marinating Time: 20 minutes

Ingredients

4 Pork Chops, 3/4-inch thick
3/4 cup Italian dressing*
1 teaspoon Worcestershire Sauce

* Or use a reduced-fat Italian dressing

Cooking Directions

Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight).

Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8-9 minutes total cooking time, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

Serving Suggestions

An easy way to marinate your pork chops. Serve with Sliced Tomatoes Vinaigrette, broccoli spears and garlic mashed potatoes.

Hoot n’ Holler Baby Back Ribs

Times

Prep Time: 45 minutes
Cook Time: 30 minutes

Ingredients

• 2 racks baby back pork ribs, (about 1 1/2-pounds per rack)
• 1 12-oz jar prepared mesquite-flavored marinade
• 3 bay leaves
• 1 medium onion, peeled
• 1 cup prepared barbecue sauce, (mild or spicy)
• 1/2 cup brown sugar

Cooking Directions

In a large stockpot, place both racks of ribs; add enough water to cover ribs. Add marinade, bay leaves and onion. Bring mixture to a boil over high heat. (This will create foam on top.) Reduce to medium-low heat; simmer 45 minutes or until ribs are just tender. Remove ribs from cooking liquid; drain on rimmed baking sheet. Heat grill to medium heat (about 350 degrees F.). Meanwhile, in a small mixing bowl, stir together the barbecue sauce and brown sugar. Brush over both sides of ribs. Place ribs on grill, bone side down, close lid. Grill for 7 minutes, turn and grill 7 minutes more. Serves 6 to 8.

Kick-Off Kabobs

Ingredients

• 2 pounds boneless pork chops, cut into 1-inch cubes
• 1 cup Italian dressing
• 2 tablespoons dried red pepper flakes
• 1 tablespoon fennel seed
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 24 6-inch wooden skewers

Directions

• Place pork cubes in resealable plastic bag; add salad dressing, red pepper flakes, and fennel seed. Seal bag; refrigerate for at least 1 hour to overnight to marinate pork.
• When ready to cook, thread pork, peppers, and onion on skewers. Discard marinade.
• Place kabobs on greased broiler pan and broil 5 inches from heat or grill over medium-hot coals for about 5 minutes per side.

Shaved Brussels Sprouts with Frizzled Ham

(Makes 8 servings.)

Ingredients

• 6 slices ham (about 3 ounces), cut in half then cut crosswise into 1/4-inch strips
• 1 3/4 pounds Brussels sprouts, ends trimmed, outer leaves removed
• 1 large orange
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cups thinly sliced shallots (8 to 10)
• 6 cloves garlic, thinly sliced
• 1/4 cup pine nuts
• 2 teaspoons white balsamic or white wine vinegar
• Salt and pepper

Directions

Thinly slice the Brussels sprouts (using a food processor with a thin slicing disk or by hand). Zest the orange, then squeeze 1/4 cup of orange juice. Set Brussels sprouts, orange zest, and orange juice aside.

In a large saucepan or small stockpot over medium heat warm the olive oil. Add the ham and cook, stirring occasionally, until crisped and golden, 3 to 4 minutes. Use a slotted spoon to transfer ham to a plate and set aside.

Add the butter to the pan and melt over medium heat. Add the shallots and cook, stirring occasionally, until almost translucent, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Stir in the Brussels sprouts. Stir in the orange zest and orange juice and cook, stirring occasionally, until Brussels sprouts are tender, about 8 minutes. Remove from the heat and stir in the pine nuts and vinegar. Season with salt and pepper.

Transfer the mixture to a serving bowl, top with ham, and serve.

Amelia’s Italian Pork Pita Pockets

Makes 8 sandwiches (4 servings).

Ingredients

• 8 boneless pork chops, thin, about 2 ounces each
• 2 green bell peppers, each cut into 8 lengthwise strips
• 2 portobello mushrooms, cut into 8 slices
• 1 large red onion, cut into 8 wedges, separated
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon Italian seasoning
• 2 teaspoons red pepper flakes, crushed
• 1 teaspoon fennel seed
• 8 pita pocket bread halves
• 4 slices mozzarella cheese (2 ounce each), low-fat, part-skim, cut in half

Directions

Heat oven to broil. Coat a large baking pan with cooking spray. Arrange pork chops and vegetables in a single layer on baking pan. In a small bowl, combine vinegar, oil, Italian seasoning, red pepper flakes, and fennel seed. Brush mixture on both sides of pork. Broil 5 to 6 inches from heat for about 5-6 minutes or until pork has internal temperature of 145°F and vegetables are crisp-tender. Remove pan from oven. Divide pork and vegetables among pita pocket breads. Add 1 slice of cheese to each sandwich.

Stuffed Acorn Squash with Barley

Ingredients

• 1 small acorn squash (about 1 1/2 pounds), halved and seeded
• 2 tablespoons olive oil
• Salt and pepper
• 1/4 cup pearl barley
• 1/2 fennel bulb (about 6 ounces), trimmed of stalks, cored, and chopped fine
• 1 shallot, minced
• 3 garlic cloves, minced
• 1/2 teaspoon ground coriander
• 1/4 teaspoon minced fresh thyme or 1 pinch dried thyme
• 1 1/2 ounces Parmesan cheese, grated (about 3/4 cup)
• 2 tablespoons minced fresh parsley
• 2 tablespoons pine nuts, toasted
• 1 tablespoon unsalted butter
• Balsamic vinegar, for serving

Directions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray.

Brush cut sides of squash with 1 tablespoon oil, season with salt and pepper, and lay cut-side down on prepared baking sheet. Roast on lower-middle rack until tender (tip of paring knife can be slipped into flesh with no resistance), 45 to 55 minutes. Remove squash from oven and increase oven temperature to 450 degrees.

Meanwhile, bring 2 cups water to boil in small saucepan. Stir in barley and 1/4 teaspoon salt and cook until barley is tender, 20 to 25 minutes. Drain and set aside.

Wipe saucepan dry, add remaining 1 tablespoon oil, and heat over medium heat until shimmering. Stir in fennel and shallot and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, coriander, and thyme and cook until fragrant, about 30 seconds.

Off heat, stir in cooked barley, 1/2 cup Parmesan, parsley, pine nuts, and butter. Season with salt and pepper to taste.

Flip roasted squash over and scoop out flesh, leaving 1/8-inch thickness of flesh in each shell. Gently fold cooked squash into barley mixture, then mound mixture evenly in squash shells. (Stuffed squash can be covered loosely with plastic wrap and refrigerated for up to 4 hours. Finish and bake as directed, increasing baking time to 25 to 30 minutes.)

Sprinkle squash with remaining 1/4 cup Parmesan. Bake on upper-middle rack until cheese is melted, 5 to 10 minutes. Drizzle with balsamic vinegar to taste and serve.

Sautéed Pork Cutlets with Mustard-Cider Sauce

Sautéed Pork Cutlets with Mustard-Cider Sauce

Ingredients

• 12 ounces boneless country-style pork ribs, trimmed of excess fat, cut and pounded into cutlets
• Salt and pepper
• 1/2 teaspoon sugar
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter, cut into 2 pieces
• 1 shallot, minced
• 1/2 teaspoon unbleached all-purpose flour
• 1/4 cup low-sodium chicken broth
• 1/4 cup apple cider
• 1/4 teaspoon minced fresh sage, parsley, or thyme
• 2 teaspoons whole-grain mustard

Directions

Adjust oven rack to middle position and heat oven to 200 degrees. Pat cutlets dry with paper towels and season with salt and pepper. Sprinkle sugar evenly over each cutlet. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add 1 piece butter, let melt, and quickly add cutlets. Cook cutlets until browned on both sides, 2 to 4 minutes. Transfer cutlets to large plate and keep warm in oven while making sauce.

Add shallot to fat left in skillet and cook over medium heat until softened, about 1 minute. Stir in flour and cook for 30 seconds. Whisk in broth, cider, and sage and bring to boil. Reduce heat to low and simmer until slightly thickened, 2 to 3 minutes.

Off heat, whisk in mustard, remaining 1 piece butter, and any accumulated juice from pork. Season sauce with salt and pepper to taste, spoon over pork, and serve.

Carolina Country-Style Ribs

• 1 1/2 to 2 pounds boneless country-style pork ribs
• 2 cups apple cider vinegar
• 1 cup water, cold
• 2 tablespoons vegetable oil
• 2 tablespoons molasses OR 1/4 cup firmly packed brown sugar
• 1 tablespoon kosher salt
• 1 1/2 teaspoons crushed red pepper
• 1/2 teaspoon cayenne

Directions

Place ribs in a large bowl or resealable plastic bag; set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses (or brown sugar), salt, red pepper flakes, and cayenne pepper until salt is dissolved. Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs. Seal bag and marinate for 4 to 6 hours in the refrigerator. Remove ribs from marinade; discard marinade.

Prepare medium-hot fire. Grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160º F. Baste ribs twice with reserved marinade during last 15 minutes of grilling. 
Serves 6.

Honey Pork Tenderloin Kabobs

Ingredients

• 1/2 cup bourbon or 2 tablespoons cider vinegar
• 1/2 cup honey
• 1/2 cup mustard
• 1 teaspoon dried tarragon
• 3 to 4 sweet potatoes, cut into 24 one-inch cubes
• 1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes
• 4 medium-ripe peaches, unpeeled, pitted, and quartered
• 4 green peppers, each cut into 8 two-inch pieces
• 8 yellow onions, each cut into 4 two-inch pieces
• Olive oil, for grilling

Mix first four ingredients in a bowl; stir well and set glaze aside.

Steam or boil sweet potatoes until crisp-tender.

Thread three sweet potato cubes, three pork cubes, two peach quarters, four green pepper pieces, and four onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture.

Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze.

Serves four.

Asian Grilled Pork Tenderloin with Pineapple

Asian Grilled Pork Tenderloin with Pineapple

• 2 12- to 16-ounce each pork tenderloins
• 1 6-ounce can pineapple juice
• 3 tablespoons soy sauce
• 2 tablespoons fresh garlic, minced
• 2 tablespoons fresh ginger, minced
• 1 1/2 teaspoons coarse salt (kosher)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 2 cups fresh pineapple, peeled cubed (1-inch pieces)
• 6-8 wooden or metal skewers

Place pork tenderloins in resealable plastic bag; set aside. In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.

Preheat grill to medium-hot. When ready to grill, remove pork from marinade and place on grill. Cook, covered, for about 10 minutes per side or until the internal temperature of pork is 160 F. Meanwhile, place the pineapple chunks on the skewer; place on grill during the last 6 minutes of grilling time, turning after 3 minutes. To serve, slice pork into 1/2-inch slices (medallions) and serve with grilled pineapple.

Pork Chops with Apples

Apples and Pork Chops

• 6 lean pork chops, 1-inch thick (6 ounces each)
• 12 small whole white onions, peeled
• 5 apples, quartered and cored
• ½ cup seedless raisins
• 1 tablespoon brown sugar
• 1 cup beef broth
• 1/8 teaspoon thyme
• 1/8 teaspoon nutmeg
• 1/8 teaspoon mace
• 1/8 teaspoon ground cloves
• 1 tablespoon currant jelly

Preheat oven to 350 F.

In hot skillet, brown chops on both sides, about 5 minutes per side. Arrange on bottom of casserole. Place onions, apple quarters, and raisins over chops. Sprinkle with brown sugar. Add broth and seasonings. Cover and bake for 1 hour and 15 minutes. Place chops on platter and add currant jelly to sauce. Pour sauce over chops and serve.

Caribbean Pork Tenderloin

Caribbean Pork Tenderloins

• ½ small Vidalia onion, sliced
• ¼ cup minced fresh ginger
• 2 tablespoons minced garlic
• 2 Scotch bonnet, chiles, stemmed, seeded, and minced
• One 14-ounce can unsweetened coconut milk
• ½ cup dark rum
• ¼ cup freshly squeezed lime juice
• 3 tablespoons cane or dark brown sugar
• Two 1-to 1 ½ -pound pork tenderloins, trimmed of fat
• Vegetable oil, for brushing
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh cilantro

Combine onion, ginger, garlic, chiles, coconut milk, rum, lime juice and brown sugar in bowl, and whisk to combine. Place tenderloins in gallon size resealable plastic bag, and add marinade. Remove as much air as possible before sealing bag, and turn bag to make sure the tenderloins are well coated. Refrigerate, turning bag occasionally, for 6 hours.

Preheat grill to medium-low.

Remove tenderloins from marinade (discard marinade), and blot dry with paper towels. Brush tenderloins with vegetable oil, and season with salt and pepper. Place on the grill and cook, rotating as necessary, until thermometer inserted into the center of tenderloins reads 140 to 145 F, 20 to 25 minutes. Remove from grill and let rest for 10 minutes before slicing and serving. Garnish with chopped cilantro.