ater boils, put the pork ears in the pot then
Cut a deep slit down the length of the pork loin roast.
From
Cut pork into 2 inch chunks and remove excess fat and skin from pork.
Combine spices,garlic,onion,green pepper,and olive oil.
Pour over pork chunks and set aside for 2 hours or over night.
Deep fry pork until crispy on the outside and tender on the inside.
Remove bone and fat from pork loin chops; save all small pieces
Trim fat from pork; cut pork into slices, 2 X 1
lits in the loin about 3/4-inch deep and stuff with
ixture is ready, wash your pork loin, then sprinkle it with Montreal
pice mixture evenly over the pork loin. Cover with plastic wrap and
Combine the first 7 ingredients and make sure all chops are evenly coated. Refrigerate for 2-6 hours.
Preheat oil until Hot. (Oil should sizzle when sprinkled with a bit of flour when ready).
Dredge pork chops in flour until completely coated. Cooking one chop at a time, drop into the hot oil until cooked through. ( about 4-5 minutes).
live oil.
3. Place pork loin into oven, turning and basting
dium high heat. Rub the pork loin well on all sides with
Rub the pork loin with the dry rub. Be
small bowl.
Pat pork loin chops dry with a paper
f time.).
Place pork loin in a deep bowl or large plastic
Wash the pork loin under cold water and pat
Combine flour, salt and pepper in a shallow bowl; dredge pork chops.
Heat oil in a large skillet; cook pork loin slices for 4-5 minutes per side or until browned.
Place in a single layer in an ungreased 13 x 9 x 2 pan. Combine soup, broth, ginger and 4 ounces sour cream; pour over pork.
Sprinkle with half of the onions.
Cover and bake at 350 degrees for 45-50 minutes.
Stir remaining sour cream into sauce.
Top pork with remaining onions.
Return to the oven; uncovered, for 10 minutes.
ver medium heat.
Rub pork loin with olive oil and summer
Trim fat off pork loin.
With
a sharp knife, make deep slits in meat.
Insert
garlic
and rosemary or fennel leaves. Rub outside of meat well with salt and pepper to taste.
Place in roasting pan with
wine.
Roast,
uncovered,
in
350\u00b0 oven until tender, allowing 40 minutes per pound.
Baste meat as it roasts, adding more wine if needed.
Serves 4 to 6.
aucepan, heat all ingredients EXCEPT pork loin to boiling, stirring to dissolve
he fat layer of the pork loin.
Place meat in bag